BBQ Pizza

 Ingredients:

Pre cook pizza crust

BBQ sauce

White cheddar cheese

cubed cooked chicken

shredden red onion

salt and pepper

garlic powder

mozzarella

olive oil

Ranch dressing

Directions:

pre-heat oven to 375 degrees

Lay premade pizza crust on pan and spread kinda thick layer of Bbq sauce on top.  Next top with shredded white chadder cheese, cubed chicken, and shredded onion.  Season with salt, pepper, and garlic powder.  Add thin layer of mozzarella cheese and a light drizzel of olive oil.

Place into oven and cook just until chesse is melted.  After cooled drizzle lightly with ranch dressing.

Plum Bread

 Plum Bread

1 cup chopped plums

1 Tablespoon flour (gf works great)

1 cup sugar

1/2 cup butter

1/2 teaspoon vanilla

2 eggs 

1 1/2 cups flour (gf works great)

1/2 teaspoon salt

1/4 teaspoon baking soda 

1/3 cup plain yogurt 

1/4 cup brown sugar 

Preheat oven at 350°

Sprinkle chopped plums with 1 tablespoon of flour and set aside.

Beat  sugar, butter, vanilla until light and fluffy. Then add eggs.

Mix flour, salt, and baking soda in a separate bowl and sift into egg mixture alternating with yogurt until smooth.

Folded, flour, coated plums, and pour into bread bran and sprinkle with brown sugar.

Bake for 45-50 minutes a little longer for gluten-free flour check with a toothpick to make sure it’s cooked all the way through. Remove from oven and let cool on a wire rack before serving.

Savory Butternut Squash Side Dish

 Savory Butternut Squash Side Dish

1 Small Butternut Squash

1 lb. of Brussels Sprouts 

2 Tablespoons Olive Oil 

1/2 teaspoons nutmeg

1/2 teaspoons cinnamon 

2 Tablespoons butter

2 Tablespoons maple syrup 

1 teaspoon soy sauce

1/3 cup of pecans

1/4 cup of dried cranberries

Air Fryer set to 390 degrees

In a bowl toss butternut squash, Brussels sprouts, olive oil, cinnamon, and nutmeg. Toss in the Air Fryer for 10 min stirring halfway through. Veggies should be tender but crisp when done.

In a frying pan melt butter and then add maple syrup, sauce, pecans and dried cranberries. When fully coated pour over the veggie mix and serve.

Instantpot chicken bowls

Add the following in order to instant pot
1 lb chicken breast, diced
1 pkg taco seasoning
1 cup chicken stock
  -mix until coated
1 15 oz can black beans, drained
1 15 oz corn drained
1 cup salsa
1 4oz can chopped green chili
   -mix all ingredients
1 cup rice (I prefer basmati)
  -dump on top (do not mix)
Set on manual (release valve sealed) for 10 minutes
After 10 minutes, open release valve. Once all pressure is released.  Stir contents and add one cup of cheese. Replace lid for a few minutes for cheese to melt. Stir and serve.

Cafe Rio Shredded Chicken

 

• 4-6 Chicken Breasts washed and trimmed
• ▢½ bottle Zesty Italian Dressing (approx 1 cup)
• ▢1 packet Dry Ranch Dressing (approx 3 tablespoons)
• ▢½ cup Water
• ▢½ tablespoon Minced Garlic
• ▢½ tablespoon Chili Powder
• ▢½ tablespoon Ground Cumin

Crock pot: Cook on low 4-6 hours. Shred before serving.

Protein Balls (PB&J)

 

Ingredients:

2 cups old fashioned oats (slightly broken down in blender)

1 cup peanut butter (all natural, no stir)

2/3 cup honey

1/2 cup shredded unsweetened coconut

1/2 - mix-ins, mini chocolate chips &/or craisins

1 scoop vanilla protein powder

1/8 cup chia seeds

1 tsp pure vanilla extract

dash of sea salt

1. combine all dry ingredients in a kitchen-aid mixing bowl.

2. Using the paddle attachment, mix until well blended

3. Add wet ingredients to dry ingredients and mix until a "dough" forms.

4. Scoop into balls with a 2 inch cookie scoop.

5. Place onto a cookie sheet and refrigerate for at least one hour before serving.

6. Store in the refrigerator for up to one week.

Honey Garlic Sticky Chicken

 

Ingredients:

2 lbs chicken; I like boneless thighs, but boneless breast work too

1 to 2 tbsp olive oil

1/2 cup honey

1/2 cup ketchup

1/4 soy sauce (I use GF to make this meal GF)

4 cloves of garlic, minced

1 tbsp corn starch

2 tbsp water

Turn instapot on saute mode and heat olive oil. sear each chicken thighs for 1 or 2 minutes of each side.  Meanwhile in a small mixing bowl mix honey, ketchup, soy sauce, and garlic.  After all chicken has been seared, add all chicken back into instapot and turn off saute mode.  Pour mixture over chicken.  place lid on and set knob to sealing.  Cook 10 minutes. Rapid release and remove chicken (keep the liquid inside the pot.  Mix corn starch and water together and add to liquid.  Turn on saute mode and stir until thickened.  Replace chicken and coat.

Serve over rice and choice of steamed veggie.