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Ingredients:

1.5 lbs. boneless skinless chicken breast

1 can (15 oz.) Great Northern Beans, drained

1 can (4 oz.) diced green chiles

1 can (15 oz.) sweet corn, drained

1 small to medium yellow onion, diced

3-4 garlic cloves, minced

2 c. chicken bone broth

healthy pinches: garlic powder, onion powder, salt, pepper, cayenne pepper

1/2 c. half and half or light cream

4 oz. cream cheese

optional garnishes: shredded cheese, Fritos (Scoops!), tortilla strips, jalapeños, avocado slices, Greek yogurt, sour cream, lime/lime juice

(Yield: Appx. 5-6 servings)

Instructions:

To your crockpot, add chicken, beans, chilis, corn, onion, garlic, broth and seasonings. Cook on low for 6-8 hours or high for 4-5 hours.

After cooked, remove the chicken, shred with two forks (or stand mixer!) and return the shredded chicken to the crockpot. 

Stir in half and half and cream cheese until evenly distributed. Taste for seasoning and adjust as needed. Cook on low for another 30-60 minutes.

Ingredients: 2 chicken breasts (1-1.5 lbs.)

1 medium onion, diced

2-3 cloves garlic, minced

15 oz. chicken broth

1 c. water

15 oz. can corn, drained

15 oz. can Rotel, undrained

10 oz. can enchilada sauce

1 packet taco seasoning

to taste: salt, pepper, chili powder, garlic powder, onion powder

optional garnishes: shredded cheese, tortilla strips, sour cream, avocado, jalapeño, lime, cilantro

(Yield: 6 servings)

Instructions:

Place chicken breasts in bottom of crock pot. Season with salt and pepper. 

Add diced onion and minced garlic. 

Pour over the top: chicken broth, water, corn, Rotel, enchilada sauce.

Sprinkle in taco seasoning and chili powder. Stir everything together. 

Cover and cook on high for 4 hours or low for 6-8 hours. 

Remove chicken, shred with forks and return to crockpot. Stir together. 

No that title is NOT a typo! I took all the great parts of chicken POT pie and turned it on its head to make it chicken TOT pie! This recipe came together in one bowl + the baking dish and was such a cinch to whip up. Easy comfort food - what more could you want?!

Ingredients (Serves 4-6):

3-4 cups chopped, cooked chicken (I used rotisserie but feel free to use your favorite cut!) 1 bag (16 oz.) frozen mixed vegetables 1 can (10 oz.) healthy condensed chicken soup 1 cup plain Greek yogurt or sour cream (I used nonfat Greek yogurt) 1/3 cup milk or half and half (I used fat free half and half) to taste: salt, pepper, onion powder, garlic powder, parsley and thyme 16-24 oz. frozen tater tots (depending on surface area of baking dish)

Directions:

1. Preheat oven to 375. 2. In a large bowl, mix together all ingredients except tater tots. 3. Once mixed, pour into a 9x9 or 13x9 baking dish. 4. Top with a single layer of tater tots. 5. Bake for 45-60 minutes.

This dish isn’t very photogenic but is 100% one of the greatest foods I’ve ever tasted. Atlanta Beef is often prepared with brisket but slow cooked chuck roast that’s so tender it shreds just by looking at it... way better than brisket. Fight me. So... I took an Atlanta-style preparation (sweetened with Coke and a little vinegary from ketchup) and applied it to a more traditional chuck roast preparation. It was divine. Made a ton, served it over mashed potatoes and was excited about it every day that I ate it.

Ingredients (serves appx. 6):

3 lb. chuck roast, trimmed salt & pepper to taste 1 large sweet onion, thinly sliced 2 c. (16 fl. oz.) Coca Cola 1 c. ketchup 2 tsp. onion powder 2 tsp. Garlic powder 1 Tbsp. brown sugar

Directions:

Last year, back when dining out was still a thing, I had the best wintery brunch one morning with friends. It was a farro (grain) salad with dried fruit (apricots, cranberries, figs) with salmon on top. It was so filling and nutty and delicious and I’ve thought about it ever since! I had seafood on the menu this week and in brainstorming a side dish, I decided to experiment and try to recreate this delightful dish.

Ingredients (Serves 4 as a side)

1 c. pearlized farro, uncooked

1/3 c. olive oil

3 T. apple cider vinegar

1/2 tsp. each: salt, pepper, garlic powder, onion powder, cinnamon (adjust amounts based on your taste preferences)

1/4 c. dried apricots, chopped

1/4 c. dried cranberries

optional garnish: 1/3 c. pine nuts, walnuts or pistachios, lightly toasted

Directions:

1. Cook the farro according to the instructions on the package. All water should be absorbed when the grain finishes cooking.

2. While farro is cooking (~25 minutes), whisk together vinaigrette: olive oil, apple cider vinegar, salt, pepper, garlic powder, onion powder, cinnamon. Taste the dressing once everything is combined and adjust liquids or seasoning based on your preference.

3. Once fully cooked, pour farro into a large bowl and let cool slightly. Add dried fruit, tossing everything together. Drizzle vinaigrette, mix well and taste for seasoning. 

Happy (Taco) Tuesday! I realize this does NOT photograph well but rest assured it tastes way better than it looks. This recipe for taco pie might as well be called taco lasagna - it’s layers of taco filling, tortillas and cheese. What’s not to love?!

Ingredients (serves 4):

1 T Olive oil

1 medium onion, diced

2 cloves garlic, minced

1 lb. lean ground beef (I use 93/7 or 96/4)

2 T. taco seasoning

pinches of: salt, pepper, onion powder, garlic powder

1 can (10 oz.) sweet corn, drained

1 can (10 oz.) diced tomatoes, drained

4 full size tortillas (I use Tumaro’s low carb)

1/2 c. shredded cheddar or Mexican blend cheese, divided

Optional garnish: taco toppings (lettuce, avocado, sour cream, etc.)

Directions:

1. Preheat oven to 350 and heat olive oil in a large skillet.

2. Add onion, stirring occasionally over medium-high heat until translucent, appx. 5-7 minutes. 

3. Add garlic and ground beef, chopping up as it browns. Add salt, pepper, garlic powder, onion powder and taco seasoning and mix well. 

4. Once the ground beef is browned and cooked through, add corn and tomatoes, mixing until evenly distributed. Remove from heat. 

5. Spray a 9” pie dish with nonstick spray and spoon 1/4 of the skillet mixture onto the bottom. Spread evenly. Top with 2 T. shredded cheese, followed by two tortillas. 

6. On top of the tortillas, add half the meat mixture, followed by 2 T. shredded cheese. 

7. Add the final two tortillas, then the remaining 1/4 of the meat mixture and bake in the oven, covered with foil, for 20 minutes. 

8. Remove the foil, add the remaining quarter cup of shredded cheese and bake for another 5-10 minutes, uncovered. 

A healthy, tasty and fairly hands-off take on one of my favorite takeout dishes, I present: baked sweet & sour chicken. This could be varied with a pan fry, air fryer or a combination but I wanted to make this as hands-off and easy as possible, so I went for a 100% oven bake. Make it your own, though!

Ingredients:

1-1.5 lb. boneless, skinless chicken breasts, cut into 1″ cubes

1 large egg, whisked

½ c. corn starch

1/3 c. granulated sugar

1/3 c. ketchup

½ c. apple cider vinegar

2 T. soy sauce or coconut aminos

1 tsp. each: garlic powder, onion powder, salt, pepper

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, mix chicken cubes and whisked egg.

3. Remove chicken, dripping off excess egg and place in a gallon-sized Ziploc bag. Add corn starch and toss around until chicken is fully coated.

4. Remove chicken, shaking off excess corn starch and place in a 9x13 baking dish that’s been sprayed with nonstick spray.

5. In a separate bowl, whisk together the sauce: sugar, ketchup, apple cider vinegar, soy sauce/coconut aminos, garlic powder, onion powder, salt and pepper. Once mixed well, pour over chicken in baking dish.

6. Bake for 30-45 minutes, until chicken is cooked all the way through. Flip chicken over every 15-20 minutes.

What’s the best way to use leftover spinach & artichoke dip after your Super Bowl spread? Make stuffed shells, of course! My version includes ground turkey to help bulk them up and add some protein, but it could certainly be a vegetarian-friendly dish or fitting for Meat-Free Monday if that’s your jam, too.

Ingredients:

1/2 lb. jumbo shells pasta, uncooked 1 T. olive oil 1 lb. lean ground turkey 1.5 c. spinach & artichoke dip (grab your favorite from the store or make your own!) 1 jar (24 oz.) marinara sauce 1/2 c. reduced fat shredded mozzarella

Directions:

1. Preheat oven to 350 and spray a 9x13 baking dish with nonstick spray. Set aside.

2. On the stovetop, cook pasta according to directions on the box. Once done, shock with cold water to stop the cooking process, drain and set aside.

3. In a large pan, heat olive oil and add ground turkey. Crumble it as it browns.

4. Once cooked through, add spinach and artichoke dip, stirring until well-combined. Turn off heat.

5. Begin stuffing cooked shells, one by one, with 1-2 T. of the turkey mixture and place in the baking dish.

6. Cover generously with marinara sauce and then sprinkle shredded mozzarella on top.

This recipe has certainly made its way around the internet, especially in the land of Whole 30, January resolutions and low carbs. My take is a little different and used lots of what I had on hand, but I still couldn’t get enough of it!

Ingredients (serves 4):

1-2 T. sesame oil

1/2 large yellow onion, finely diced

2 T. minced garlic (3-4 cloves)

1 lb. ground chicken or turkey

1/2 tsp. ground ginger

1 can (8 oz.) water chestnuts (whole or chopped)

1/4 c. hoisin sauce

1 T. sriracha or chili sauce (optional)

1 bag (14 oz.) cole slaw mix (or feel free to shred your own cabbage and carrots!)

2-3 T. coconut aminos or low sodium soy sauce

1-2 T. rice wine vinegar

to taste: pinches of salt and pepper, if needed

optional garnish: sriracha aioli, sesame seeds, scallions

Directions:

1. Heat sesame oil in a large pan over medium heat. Add onion and cook for ~5 minutes before adding garlic. Stir and heat for appx. 1 minute.

2. Add ground chicken/turkey and cook through until browned, breaking up as it heats, for appx. 7-8 minutes.

3. Add ginger, water chestnuts, hoisin sauce and chili sauce, stirring to mix in with meat.

4. Add coleslaw mix, coconut aminos/soy sauce and rice wine vinegar, stirring regularly until lightly cooked (but the cabbage retains its crunch).

5. Taste for seasoning and add salt, pepper and more of the vinegars/sauces if your taste buds prefer!

This is a little less of a recipe and a little more of some assembly instructions. But who doesn’t love a 10-minute-til-it’s-on-the-table dinner that only dirties one pan? Especially on a (taco) Tuesday!

Ingredients (makes 3-4 salads)

1 lb. ground beef (I used super lean 96/4)

taco seasoning of choice (make your own or don’t be a hero and use packaged)

1 head iceberg lettuce, shredded

1 tomato, diced (I just used grape tomatoes I had on hand)

1 avocado, quartered

1/2 c. shredded cheddar or Mexican blend cheese

1/2 c. sour cream or nonfat plain Greek yogurt

1/2 c. creamy dressing of choice (I like avocado ranch for this!)

optional: sliced olives, jalapenos, salsa, tortilla strips and/or diced onion

Directions:

1. In a large skillet, brown the ground beef, seasoning with taco seasoning of choice (I used Flavor God Taco Tuesday), breaking it up as it cooks.

2. While the meat is browning, prepare your other salad ingredients (lettuce, tomato, avocado, etc.). Place 1/4 of the lettuce in each bowl, dividing evenly.

Not sure where this idea came from but figured cheeseburgers and meatloaf aren’t too distant cousins, so I decided to combine them into one dish. It couldn’t have been easier and I loved the result!

Ingredients (4 servings, 1 loaf)

1 lb. lean ground beef (I used 96/4)

1/3 c. unseasoned panko breadcrumbs

1 egg

2 garlic cloves, minced

1/2 small/medium red onion, diced

1/3 c. reduced fat shredded cheddar, divided

1/2 c. ketchup, divided

3 T. yellow mustard

pinches of salt & pepper

optional: sesame seeds for garnish

Directions:

1. Preheat oven to 350 and spray a 9x13 loaf pan with nonstick spray.

2. Combine in a large mixing bowl ground beef, breadcrumbs, egg, minced garlic, diced onion, 1/4 c. shredded cheddar, 1/3 c. ketchup, mustard, slat and pepper. Mix together with hands until well-combined.

3. Pour mixture and spread evenly into loaf pan.

4. Bake, uncovered, at 350 for 45 minutes. Remove from oven and spread remaining ketchup and sprinkle remaining cheese on top. Return to the oven for 10 more minutes.

Full disclosure: I used to hate tomato soup. It seemed so boring. But I was in Louisville on a snowy work trip about 10 years ago, brought a piping bag of Panera takeout to my hotel (inc. a steaming bowl of baked potato soup), only to open it up and discover they accidentally gave me creamy tomato. I was not about to go back out into the snow, so I resigned myself to eating it. Much to my surprise, it was amazing! A little texture, great croutons and, even better, the perfect soup to dunk a sandwich in. At once, my love of tomato soup was born.

I’ve been making some version of this for years now, but must say it’s best paired with grilled cheese and preferably consumed during a snow day. It just hits different.

Ingredients (serves 6):

1 T. olive oil 1 medium onion, diced 3-4 cloves garlic, minced 2 (28 oz) cans whole peeled or diced San Marzano tomatoes 1 T. granulated white sugar 1 c. low sodium chicken stock to taste: salt, pepper, dried basil, dried oregano 1/2 c. fat free half & half or cream

Directions:

This is a healthier version of Bonefish Grill’s epic Bang Bang Shrimp appetizer, but instead of tons of mayo and fried shrimp, I tried to both lighten up this dish and round it out as a full meal. Needless to say, it was a dinner I looked forward to many times last week! It couldn’t come together quicker and was even great as leftovers.

Ingredients (makes 3 bowls):

Shrimp:

12 oz. peeled, deveined shrimp

2 T. cornstarch

healthy pinches of salt, pepper & garlic powder

1 T. olive oil

2 T. light mayo

2 T. plain nonfat greek yogurt

1 T. sriracha (you can go up or down, depending on your heat tolerance)

1-2 T. sweet chili sauce

To round out the bowl, use what you like! I used:

Rice or grain of choice (I did cauliflower rice but brown/white rice, quinoa works!)

Avocado (I did 1/3 avocado per bowl)

Veggies (I did sliced cucumber and shredded red cabbage for crunch)

I topped with a spicy mayo drizzle and sesame seeds

Directions:

1. Pat the shrimp dry, place in a bowl and toss with the cornstarch, salt, pepper and garlic powder.

2. Heat a skillet with olive oil and cook the shrimp for 2-3 minutes per side until cooked through.

3. While shrimp is cooking, whisk together mayo, yogurt, sriracha and chili sauce in a large bowl.

4. Throw the shrimp in the sauce bowl and toss together until evenly coated.

5. Assemble your bowl with grains, veggies and extras of your choice.

You guys. You guys... I’m speechless. These buffalo chicken twice baked potatoes are SO STINKIN’ GOOD. I don’t know where the idea came from but it popped in my head and I’ve had a one track mind until I could make them. They were super easy and felt like such a treat. I had two halves with veggies on the side for dinner but these could also be served as a grab and go tailgate food or appetizer for a Super Bowl party. 

I used Trader Joe’s Buffalo Chicken Dip but if you prefer to make your own (here’s my recipe!) to control the spice or ingredients - or if you have some leftover from a get together - this is a great way to turn buffalo chicken dip into a heartier meal. I already can’t wait for leftovers!

Ingredients (makes 8 halves or 4 whole potatoes):

4 medium russet baking potatoes

1 c. buffalo chicken dip

1/3 c. nonfat plain Greek yogurt

2 T. fat free half and half

1 T. ranch seasoning

1/2 c. reduced fat shredded cheddar cheese (divided)

optional, for garnish: ranch dressing, sour cream, celery, buffalo sauce, blue cheese crumbles

Directions:

1. Preheat your oven to 450 degrees and wash and pat dry your potatoes.

2. Place the potatoes directly on your oven rack and bake for 40 minutes.

3. Remove from the oven (but leave the oven on) and let the potatoes cool a bit.

4. Cut the potatoes in half the long way and scoop out the inside, putting the “potato guts” in a large mixing bowl. Be sure to leave a little bit of a “potato wall” along the sides and bottom of the potato skin so it doesn’t tear.

5. Mash the potatoes with a fork, wooden spoon or potato masher. Add to the bowl, buffalo chicken dip, Greek yogurt, half and half, ranch seasoning and 1/4 c. of the shredded cheddar. Mix everything together until well-combined.

6. Put the potato boats onto a baking sheet lined with parchment paper or tinfoil. Spoon the buffalo chicken/potato mixture back into the potato boats (if you’re feeling extra, you can put the mixture into a Ziploc bag, cut the tip and pipe the mixture back into the potatoes. Not necessary, though.).

7. Return the sheet pan with the filled potatoes into your 450 degree oven for 10-12 minutes.

8. Remove the potatoes, sprinkle with the remaining 1/4 c. shredded cheddar and broil on high for 3-5 minutes until golden brown on top.

This delicious and hearty but light meat sauce is incredibly flavorful and packed with protein and veggies. I adapted the recipe from one of my favorite food bloggers, Inspiralized and her Bikini Bolognese. Whether you’re serving over zoodles, regular pasta or sopping it up with garlic bread, you can’t go wrong. I opted for lentil zucchini rotini and can’t wait to eat this dinner again!

Ingredients:

1 T. olive oil

2 carrots, finely diced

2 stalks of celery, finely diced

1 medium onion, finely diced

3-4 cloves of garlic, minced

1 lb. ground turkey

healthy pinches of a few favorite dried spices (basil, oregano, parsley)

salt + pepper to taste

1-2 t. red pepper flakes (optional)

2 T. tomato paste

28 oz. can crushed tomatoes

1/4 c. low sodium chicken broth

pasta of choice (zoodles, noodles, veggie noodles, etc.)

grated parmesan cheese for garnish

Directions:

1. Heat olive oil in a large skillet and add the carrots, celery and onion until the veggies are slightly softened (but not mushy). Add garlic and cook another 2-3 minutes.

2. Push veggies to the side and add ground turkey, crumbling as it browns and cooks. As it’s cooking, add spices, salt, pepper and red pepper flakes (optional).

3. Once cooked through, add tomato paste, crushed tomatoes and chicken broth. Bring to a boil and then let simmer for 20-30 minutes.

The best way to describe this soup is that it looks like oatmeal, tastes like a baked potato, but is made of cauliflower! Confusing description, but delicious recipe. For those of you who love a creamy, cheesy loaded baked potato soup, consider this a lightened up version. Super comforting and delicious!

Ingredients:

1 head of cauliflower, cut into chunks (no need for perfect flores)

1 medium yellow onion

3 strips of bacon

1 T. minced garlic

salt + pepper to taste

3 c. low sodium chicken broth

1/2 c. reduced fat shredded cheddar (+ more for garnish)

1/2 c. half and half

Directions:

1. Preheat oven to 425 degrees. Place chopped cauliflower on a baking sheet and roast for 25 minutes, until browned and tender.

2. While roasting, cook bacon in a large pot on the stove top until well-done, flipping halfway through.

3. Remove bacon and let it drain on a paper towel. Reserve the bacon grease in the pot and remove from heat.

4. Chop onion and place in the pot with the bacon grease, cooking until translucent. Add garlic.

5. Remove the cauliflower from the oven and add to the pot with the onions. Also add the chicken stock. Bring to a boil and let simmer for 20 minutes.

6. Take the pot off the heat and use an immersion blender to puree the contents of the pot. If you don’t have one, you can carefully transfer the contents to a blender to blend there!

7. Once smooth, stir in cheese and half and half.

These muffins are basically portable banana chocolate chip pancakes. What’s not to love?! Sharing my ingredients below with a few variations for maximum flexibility in your kitchen!

Ingredients:

3 ripe bananas, mashed (the riper, the better!)

2 eggs

1/4 c. maple syrup (key to the pancake flavor!)

1 c. unsweetened almond milk (you can also use water or cow’s milk)

1/2 c. unsweetened applesauce (you can omit this if you don’t have it)

1 T. vanilla extract

1 t. ground cinnamon

2 c. Kodiak Power Cakes pancake/waffle mix (you can also use Bisquick)

OPTIONAL: 1/2 c. dark chocolate chips and/or 1/2 c. chopped walnuts

Directions:

1. Preheat oven to 350*.

2. Spray muffin tin with nonstick cooking spray (don’t use cupcake liners - I learned the hard way!).

3. In a large mixing bowl, mix together the mashed bananas, eggs, maple syrup, almond milk, applesauce, vanilla and cinnamon. Mix together until well-combined.

4. Add Kodiak Power Cakes mix until well-combined.

5. Now’s the time to fold in optional chocolate chips and/or walnuts, if you’re adding them!

6. Evenly distribute the batter between ~12 muffins (could make slightly more).

7. Bake for ~20 minutes or until a toothpick inserted into the center comes out clean.