425 for 35 minutes
1 box uncooked rotini pasta
1 bottle of garlic and parmesan wing sauce
1 cup milk
2 cups chicken broth
3 cups chicken breast
1 block cream cream cheese
1 bag frozen broccoli florets
Cover with foil and bake. Mix together and sprinkle with 1 cup Parmesan cheese. Bake uncovered for 5-10 mins.
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
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
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.
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.
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.
