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Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan. 2Add onions and garlic to reserved drippings; cook 3 min., stirring frequently. Stir in flour. Add milk and cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. 3Add potatoes, chicken broth and sausage; stir. Bring to boil, stirring frequently. Simmer on medium-low heat 15 min., stirring occasionally. Remove from heat. Add kale; cover. 4Let stand 5 to 6 min. or until kale is softened.

1/2 tsp chili powder 1 tsp garam masala salt to taste Instructions Preheat oven to 400 F. In a medium mixing bowl add and mix all the ingredients listed under Chickpea Tikka above. Spread it evenly on a nonstick baking tray. Bake the chickpeas in preheated oven for 10 min. Using a spatula stir them and again continue baking for 10 more min. Tikka Masala Sauce Meanwhile, heat 1 tsp oil in a large frying pan or skillet. Add whole garlic cloves, ginger, and onion. Cook the onion until translucent for 2-3 min. Then add tomatoes and raw cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min. Now add cumin powder and coriander powder. Mix well and transfer this mixture to the blender jar, add 1 cup water and blend until smooth and creamy. Heat remaining oil in the frying pan on low heat. Add chili powder and cook it slightly until fragrant.Add blended tomato mixture and bring it to boil. Now add garam masala and salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min. Finally, add roasted chickpeas, garnish with cilantro and serve warm. Serve with rice and/or naan

SHEET PAN CRISPY CHEDDAR PORK CHOPS Ingredients 4 bone-in thick cut pork chops can also your boneless salt and pepper 2 eggs 1/4 cup milk 2 cups panko 2 cups cheddar cheese shredded 1 Tablespoon Italian Seasoning 1 teaspoon garlic powder 1 Pound Brussels Sprouts cut in half 1 Pound baby potatoes I used both red and gold potatoes, quarteredsalt and pepper 2 Tablespoons olive oil Instructions Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set asideIn a shallow dish, whisk together egg and milk. In another shallow dish add panko, cheddar cheese, italian seasoning, and garlic powder. Salt and pepper the pork chops and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.In a large bowl add the brussels sprouts and potatoes. Salt and pepper and toss with the olive oil. Lay them next to the pork on the sheet pan. Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees.

Drain them on a kitchen tissue and serve hot with salsa.

To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.

EGG ROLL SOUP INGREDIENTS 1 pound ground pork 2 tablespoons olive oil 1 medium white onion, peeled and diced 2 medium carrots, peeled and diced 3 cloves garlic, minced 1 small green cabbage, chopped into bite-sized pieces 6–8 cups chicken or vegetable stock 2 teaspoons ground ginger 1 teaspoon toasted sesame oil optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips) Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to transfer the pork to a separate plate, and set aside.Add the olive oil and onion, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally.  Add the cabbage, stock, ginger, and cooked pork, and stir to combine.Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the sesame oil until combined.  Then taste and season the soup with a few generous pinches of salt and black pepper as needed.Serve warm, garnished with your desired toppings.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

LEMON HERB ROASTED POTATOES INGREDIENTS: 1 lb baby potatoes OIL MIXTURE: 1/4 cup olive oil 2 tablespoons melted butter 3 cloves garlic, minced 1 tablespoon chopped Italian parsley leaves 1 tablespoon lemon juice 1 tablespoon honey 1/4 teaspoon salt 3 dashes ground black pepper INSTRUCTIONS Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.

1 tablespoon chopped parsley Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot. Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it's too watery. Add the chopped parsley and serve immediately.

GREEN CHILE CHICKEN & POTATO SKILLET INGREDIENTS 1 1/2 tbsp olive or avocado oil 1 lb chicken breasts, cut into 1-inch pieces 3/4 tsp chili powder 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne pepper 2 tbsp olive or avocado oil 1 1/2 lbs potatoes, diced into 1-inch pieces 1/2 white or yellow onion, diced into 1-inch pieces 14 1/2 oz canned diced tomatoes 4 1/2 oz canned green chiles 1/2 cup chicken stock 1 tsp dried oregano 1 tsp dried parsley 1/2 tsp salt Add 1 1/2 tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Sprinkle with chili powder, salt, pepper, garlic powder, onion powder, cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.Add 2 tbsp oil to the skillet. Once the oil is hot, add the diced potatoes and onion. Sauté on medium high heat, stirring occasionally until sides of potatoes have browned and onion is tender. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.Reduce heat to medium. Add chicken, tomatoes, green chiles, chicken stock, oregano, parsley, and salt to potatoes and onions Stir. Cover and simmer for 5 minutes or until potatoes are tender.

As a side note, this mac and cheese does thicken as it sits, so if it seems on the thin side - just let it sit for a minute or so, and it will thicken up. Taste and adjust seasoning if necessary.

Bacon & Spinach Stuffed Chicken INGREDIENTS 4 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 4 oz. cream cheese, softened 1/2 c. frozen spinach, defrosted and drained 1/3 c. chopped artichoke hearts 1 c. shredded mozzarella, divided Pinch crushed red pepper flakes 4 strips bacon, cut into 4 strips 2 tbsp. extra-virgin olive oil  Preheat oven to 400°.  Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Sweet Instant Pot Meatloaf INGREDIENTS FOR THE MEATLOAF 2 lb. ground beef 1 c. panko bread crumbs 1/4 c. whole milk 1/4 c. ketchup 2 large eggs 1/2 small onion, minced 1 tbsp. Worcestershire sauce 1 tbsp. yellow mustard 1 tsp. garlic powder 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper FOR THE GLAZE 1/2 c. ketchup 1 tbsp. yellow mustard 2 tbsp. packed brown sugar In a large bowl, mix together all ingredients for the meatloaf. Shape into a round loaf and transfer onto a large piece of aluminum foil. Gather and crimp edges of foil around meatloaf to make a “loaf pan” about the size of the bottom of the Instant Pot trivet. Pour 1/2 cup water into the Instant Pot and place trivet inside with the handles up. Place meatloaf on top of trivet and lock lid. Set to Pressure Cook on high for 25 minutes. Preheat oven to broil. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Transfer meatloaf to a baking sheet and broil until browned, about 5 minutes. In a small bowl, combine ketchup, mustard, and brown sugar. Brush over meatloaf and broil again until caramelized, about 2 minutes more.

Honey-Mustard Chicken Bake Four 6-ounce boneless, skinless chicken thighs 1 teaspoon kosher salt, divided ¼ cup honey ¼ cup Dijon mustard 3 teaspoons fresh thyme leaves, divided 1 pound asparagus, trimmed and chopped 1½ cups cauliflower florets 1 medium red onion, chopped, layers separated 1 large red bell pepper, chopped 1 tablespoon extra-virgin olive oil 1. Position one oven rack in the center and the other 6 inches below the broiler. Preheat the oven to 400°F. 2. Season both sides of the chicken with ½ teaspoon of the salt. Transfer to a plate. In a small bowl, combine the honey, mustard and 1 teaspoon of the thyme. 3. In a 9-by-13-inch baking dish, toss together the vegetables, olive oil, remaining ½ teaspoon salt and remaining 2 teaspoons thyme. Roast on the center rack for 10 minutes, then remove the baking dish from the oven. Toss the vegetables and then place the chicken on top. Spoon or brush half the honey-mustard sauce onto the chicken. 4. Return the baking dish to the center rack and roast until the vegetables are tender and the chicken is cooked through, about 30 minutes. Spoon or brush the remaining honey-mustard sauce onto the chicken. Switch the oven to broil, move the baking dish to the upper rack, and broil until the chicken begins to brown, about 4 minutes. Serve immediately.

MANGO SALSA CHICKEN INGREDIENTS 4 large boneless skinless chicken breasts pounded to even 3/4 inch thickness or less 2 tablespoons olive oil salt and pepper to taste 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon Italian blend seasoning (or make your own with dried basil, dried thyme, dried oregano) Mango Salsa 2 mangoes 1/2 red or white onion, diced 1 red bell pepper, diced 1 bunch cilantro, chopped 1/4 teaspoon salt juice of 1 lime

ITALIAN ROASTED POTATOES 1 lb baby potatoes 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon bottled Italian seasoning 1/4 teaspoon salt or to taste 2 dashes paprika 1/3 cup shredded Parmesan cheese  1 teaspoon chopped parsley leaves 2 tablespoons unsalted butter, cut into small cubes

Lemon Chicken Piccata 2 large boneless and skinless chicken breasts halved to make4 cutlets 1 lemon, juiced 1/4 teaspoon lemon zest 1/3 cup all-purpose flour 2 Tablespoon olive oil 3 Tablespoon butter 1 cup low sodium chicken broth 2 garlic cloves, minced 2 Tablespoon capers, drained and rinsed fresh parsley, chopped salt & pepper Instructions Evenly sprinkle salt & pepper over chicken breasts. Add all purpose flour to a shallow bowl and dip chicken into flour on both sides - shake off access flour. In a small bowl whisk chicken broth, lemon juice + zest, and capers together. Set aside for later. Heat olive oil and butter in a large pan. Add breaded chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan. In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often. Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese. 

CHICKEN TORTILLA CASSEROLE 2 pounds Chicken breasts, cooked and shredded 1 tablespoon Olive oil 1 Onion, diced 2 teaspoons Chili powder 1 teaspoon Cumin 1 teaspoon Garlic powder ½ teaspoon Salt 1 can Black beans, drained 1 can Corn, drained 15 oz. Rotel 28 oz. Tomato Sauce 1 cup Chicken broth 18 Flour tortillas 2 cups Cheddar Cheese, shredded INSTRUCTIONS Preheat the oven to 375 degrees F. Grease a 9×13-inch casserole dish.Heat the olive oil in skillet over medium high heat and add onion, sauteing until softened.Add chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, tomato sauce, and chicken broth. Simmer for 10-12 minutes.Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6). Spread a layer of the chicken over the tortillas then top with a layer of the sauce and a layer of cheese. Top with 6 more tortillas and repeat the layers adding chicken, sauce, and cheese. Top with the last of the tortillas and a layer of cheese.Cover with foil and place in oven and bake at 375 degrees F. for 30 minutes. Remove foil and continue to bake for 10 minutes, until cheese is melted and bubbling. Let rest for 10 minutes and serve.