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This Dump-and-Bake Creamy Tuscan Chicken Pasta is an easy dinner that everyone loves — and you don’t even have to boil the noodles! Creamy, comforting and delicious, this creamy Tuscan chicken pasta is super easy to prepare and comes together in under 1 hour. INGREDIENTS: 1 16 ounce package uncooked rotini pasta 1 22 ounce jar Alfredo sauce (about 2 ½ cups) 3 cups low sodium chicken broth 2 cups diced rotisserie chicken or other diced cooked chicken 2 teaspoons minced garlic 1 4 ounce jar diced roasted red peppers, drained (about ½ cup) ½ cup minced sun-dried tomatoes in oil drained 2 cups fresh baby spinach 1 cup shredded mozzarella or Italian blend cheese Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish INSTRUCTIONS: Preheat oven to 425F (220C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake f

Want to know how to make parmesan crisps and cheddar cheese chips? This keto cheese chips recipe will show you both! Quick & easy, with just 5 minutes prep. INGREDIENTS: 3/4 cup Parmesan cheese (shredded) 3/4 cup Cheddar cheese (shredded) 1 tsp Italian seasoning (optional) INSTRUCTIONS: Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper. Stir the cheeses together in a small bowl. Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 in (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using. ................................. ................................. You can find complete recipes click here!

INGREDIENTS: 2 tsp. pure vanilla extract 3 large eggs, at room temperature 1/2 c. coconut flour 1/4 c. shredded coconut 1/2 c. almond flour 16 oz. sour cream, at room temperature 1 tbsp. stevia 1/2 c. (1 stick) butter, melted 3 (8-oz.) blocks cream cheese, softened to room temperature Sliced strawberries, for serving DIRECTIONS: Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling. Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.  ......................... ......................... You can find complete recipes click here!

INGREDIENTS: 4 large zucchini thinly sliced lengthwise (I used a mandoline) 8 oz fresh mushrooms, chopped well 1 tsp dry Italian seasoning 1 free range egg 1/4 cup freshly grated Parmesan cheese a handful or fresh parsley, finely chopped 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing 1 small sweet yellow onion, finely diced 16 ounces high quality marinara sauce sea salt and fresh ground pepper, to taste 1/3 cup organic ricotta 2 fresh garlic cloves, minced 1/2 cup shredded mozzarella cheese INSTRUCTIONS: Preheat your oven to 375 degrees f. and line a baking tray with parchment paper. Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle. Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1

my little friend, The Godfather Cocktail.  Certain booze lends themselves to certain situations.  I drink rum when I want to celebrate, wine when I want to relax, and whiskey (The Godfather) when I’ve packed and moved my apartment in less than a week and my entire body hurts. This past weekend Kieran and I officially moved into our new house!  Once we have enough of our stuff put away in the new house, we needed to chill.  After the stress of packing, moving, and unpacking our belongs in under a week, I was in need of a stiff drink.  I don’t drink whiskey often but when I do, I have a taste for The Godfather Cocktail. I researched the origin of Godfather Cocktails and the history of this particular drink is fuzzy, which is how you’ll feel after you consume a couple of these bad boys. 😀 apologize, this post will be short this week.  I shot the pictures for this recipe on Sunday afternoon, and by Sunday evening I started to feel off.  I plugged through Monday the best I could but by Mon

INGREDIENTS: MUFFIN: 1/2 cup packed brown sugar 2 large eggs 1/2 cup vegetable oil 1 tablespoon pumpkin spice 1 teaspoon baking soda 1 3/4 cups all purpose flour 1/2 teaspoon salt 1 (15 oz) can pumpkin (pure pumpkin puree) 1 cup granulated sugar 1 tablespoon vanilla extract CREAM CHEESE SWIRL: 1/4 cup granulated sugar 1 large egg yolk 8 oz cream cheese 2 teaspoons vanilla extract INSTRUCTIONS: Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. ................................ ................................. You can find complete recipes click here!

  Instant Pot Garlic Parmesan Chicken–a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. Sometimes I enlist my husband’s help on what I should make for dinner. Yesterday he said, “I’ll give you the recipe title and you create the recipe.” In my mind I was instantly transported to a food network game show. Challenge accepted. He said the name of the dish I must create is instant pot garlic parmesan chicken. I knew that with garlic, parmesan cheese and chicken I would definitely be able to crush my imagined competition and win the game show. Well I don’t know if I won the game show but I did win dinner last night for my family. They all loved what I came up with! It reminds me a lot of chicken alfredo but I think it’s better. More flavorful and it has spinach. I would have added mushrooms but my husband had eaten the last of them for lunch in a concoction he made u

To kick off our upcoming vacation (going on a cruise) and celebrate the fact that tomorrow is World Cocktail Day (!!!), I’m sharing a fruity rum drink recipe inspired by our upcoming travels to the Southern Caribbean. Rum punch cocktails in particular are kind of the perfect cocktail IMO because they look cute, asset great, and are super easy to make – which means they’re the perfect cocktail for parties and entertaining. This recipe is a pineapple mango rum punch with some really beautiful (completely edible) garnishes… orchids and orange zest anyone?! We’re headed to the Southern Caribbean and this rum punch seemed pretty appropriate for the occasion. Maybe they’ll have something like this on the cruise? Or at one of the beaches we’re headed to…. We’re hitting up Aruba, Dominican Republic, Curacao, and Turks & Caicos on this trip and I cannot wait. Super pumped about Curacao and Aruba especially. I swear, no matter how many times I go to the Caribbean, I always feel like I could

INGREDIENTS: 2½ cups of flour ¾ cup of brown sugar 1 cup of sugar ½ tsp of baking powder 1 tsp of cinnamon 1 tbsp of pumpkin pie spice 1 tsp of salt 3 eggs ½ cup of oil ¼ cup of water 1 can of pumpkin 1 bag of mini chocolate chips INSTRUCTIONS: Preheat the oven to 350F Combine flour, sugars, baking powder, cinnamon, pumpkin pie spice and salt. In a separate bowl combine eggs, oil, water and pumpkin. Combine the wet and dry ingredients. .......................... .......................... You can find complete recipes click here!

This Asparagus Sweet Potato Chicken Skillet recipe is a delicious, healthy, and easy-to-make meal that will be on your dinner table in less than 30 minutes. This is gluten-free, whole30, paleo, and perfect for a busy weeknight dinner. I’m sure you’ll love this Asparagus Sweet Potato Chicken Skillet recipe because it’s delicious, and you only need three ingredients to make it: chicken, sweet potato, and asparagus. Of course, you’ll add some seasoning such as garlic, salt, pepper, and red chili flakes, but technically, they don’t count as ingredients, right? Another good point about this Asparagus Sweet Potato Chicken Skillet recipe is that it’ll be ready and on your dinner table in less than 30 minutes. So, grab your skillet, cutting board, and your chef knife, and chop all the ingredients. This is the only hard work you will have. Awesome! It is easy as pie. Believe me! This recipe was first published in May 2016. I updated it in June 2018 with new pictures and content. I want to start

Christmas Lasagna is whimsical layered dessert with buttery red velvet shortbread cookie crust, peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top. I’m sure it will be a hit at your Christmas gathering, like this Christmas Cheesecake, too! Merry Christmas everyone!!! However, you all know that I’m a little obsessed with my Lasagna desserts. And I’ve already made it in chocolate version, then came my Pumpkin lasagna and Key Lime Pie Lasagna, and the latest version was my White Chocolate Blueberry Lasagna I made this summer. Today, I’m sharing with you my new favorite: Christmas Lasagna!!! But if you thought that I’m done with lasagna desserts, you’re wrong. Moreover, I still have so many interesting ideas on my mind, too. Ingredients Shortbread Cookie Layer:     3/4 cup unsalted butter-softened     ½ cup powdered sugar     1 1/2 cups all-purpose flour     1 tablespoon cocoa powder     ¼ teaspoon salt     Red food coloring Peppermint Cheeseca

As a food blogger who needs to come up with new recipes on an almost daily basis, I don’t often have a chance to revisit old favourites – I think you guys would have a riot if I just posted the same four recipes over and over (…do any of you actually care that much?). But occasionally I just think stuff it, I’m going to repost something I’ve made before. Because sometimes I just want to. You’ll cope. This very veggie lentil bake is basically a revamped version of the easy cheesy lentil bake I posted back in February 2012 (who even remembers that far back anyway? Back when our biggest problem was the impending end of the world… ah, those were the days). The recipe was so unbelievably good and the old photos were so unbelievably not good that I thought it deserved a revival. With a new, but equally silly, name. Back then, it was pretty much my favourite recipe in the world, and not much has changed. A lovely reader recently reminded me of this recipe, and I was inspired to make it again.

Everything Bagel Chicken! Juicy, baked chicken crusted with everything bagel seasoning. An easy 30-minute meal that takes chicken from boring to delicious! Low Carb + Whole30 + Keto + Paleo + Gluten Free + Low Calorie The women in my membership kept telling me I needed to try the everything bagel seasoning from Trader Joe’s. I had seen in the store many times, but frankly steered clear of it because my previous relationship with said seasoning on a real bagel lathered with layers of cream cheese. A food I used to love and devour that now makes my stomach churn. Strange how your taste buds change when you eat healthier. Eventually, I gave in because they were putting it in and on everything. Vegetables, casseroles, soups, burgers, salads and just about anything else you could image. Peer pressure’s real when it comes to food. The verdict? OMG…why did I not do this sooner? After I tried it, I just knew what I had to do… Everything Bagel Chicken! Juicy, baked chicken crusted with everythi

Delicious, creamy, cheesy rice casserole made with lots of mushrooms and chicken. This casserole will make a perfect family dinner that everyone will love. I’m not just talking about kids, we all know that kids tends to be super picky when it comes to food, I’m talking about our older family members. For me, my husband has been a culinary challenge for the past 15 years. He’s come a long, long way from the super picky guy I’ve met, but he is still not even close to be an adventurous foodie. It’s very unlikely that he will ever be an adventurous foodie like I am, but I am still very proud of how far along he’s come. When I first met my husband, he ate so few things and I could count them on my two hands. I distinctly remember him refusing to eat simple ingredients like tomatoes, mushrooms, broccoli, along with most other veggies. The first time I made my Chicken Stroganoff for him, his first instincts was to pick out the mushrooms and not touch them. But, since we just started dating, h

All of the delicious flavors of your favorite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal! This “Egg Roll in a Bowl” is a quick and healthy dinner that’s ready in about 20 minutes! It’s like an egg roll without the wrapper! I honestly can’t take credit for this genius idea, since I’ve seen it plastered all over the internet in recent years. After a craving for Chinese food hit me like a ton of bricks (do you ever get those?!), I decided that it was time to get in the kitchen and create my own Egg Roll in a Bowl! This Asian-inspired supper has all of the flavors that you love without any of the deep fat frying. It’s just a big, beautiful skillet full of fresh vegetables and lean protein stir-fried in a savory sauce. In my typical fashion, I even managed to create a recipe that requires almost ZERO prep work! With help from a bag of coleslaw mix and a bag of matchstick carrots, I didn’t even have to pull out my cutting board or my knife for thi

INGREDIENTS: 1 (8 oz) block cream cheese, softened 1 teaspoon Worcestershire sauce 1/8 teaspoon salt 1/2 cucumber, peeled and cut into chunks 3 green onions, sliced thinly INSTRUCTIONS: Food processor instructions: Trim away roots from base of green onion, place in food processor. Add cucumber to food processor bowl. Cover and process until coarsely chopped (DON'T OVERPROCESS! YOU WANT CHUNKS NOT WATER) Add cream cheese, Worcestershire sauce and salt. ............................. ............................. You can find complete recipes click here

INGREDIENTS: 1 cup honey 3 cups water 2 whole pears, peeled, cored and diced 1 large chunk of ginger, peeled and diced 20 fresh sage leaves + additional for garnish 1 bottle of your favorite champagne or sparkling wine INSTRUCTIONS: In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer until the mixture has reduced by 1/3. About 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large mason jar. Discard the ginger and sage leaves. .............................. .............................. You can find complete recipes click here!

INGREDIENTS: ½ teaspoon cinnamon ¾ cup butter melted ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer ¾ cup cup sugar 3 cans regular sized cinnamon roll dough ¼ cup brown sugar 2 teaspoons pumpkin pie spice For cream cheese glaze: 1 16 oz. container cream cheese frosting ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer INSTRUCTIONS: Preheat oven to 350º. Spray bundt pan with non stick spray or lightly grease. Separate cinnamon rolls and cut into quarters (about 1" pieces). In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside. In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside. ......................... ......................... You can find complete recipes click here!

INGREDIENTS: 1 loaf french bread or brioche cut into 1" thick slices, then into thirds 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup granulated sugar 2/3 cups milk 1/2 cup pumpkin puree 4 large eggs 1 1/2 tsp vanilla extract 1 1/2 tsp ground cinnamon INSTRUCTIONS: Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. ........................................ ........................................ You can find complete recipes click here!

These Moist Chocolate Cupcakes are completely from scratch & full of chocolate flavor! The cupcake is so moist, it melts in your mouth and the frosting is made with real melted chocolate for a silky smooth, super chocolatey frosting you won’t want to stop eating     Sometimes all you really want is a little chocolate. Well these cupcakes are for when you want plenty of chocolate – no skimping. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake. And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one. How to Make Moist Chocolate Cupcakes To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. It’s ridiculously good. I never knew homemade chocolate cupcakes could be so good until I had these. Part of their secret is that they are baked at a lower temperature. You’ll notice when you make the cupcakes that the batter is very thin. I mean like, ve

INGREDIENTS: 1/2 cup coconut oil 1 1/2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1/2 cup brown sugar, packed 1/2 cup whole milk 1 teaspoon McCormick Pumpkin Pie Spice Extract* 1 teaspoon vanilla 15 ounces pure pumpkin puree 2 eggs (separated) 1/2 cup finely chopped pecans (optional) INSTRUCTIONS: Preheat waffle iron according to directions. In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth. Add the pumpkin pie spice extract and vanilla extract and stir. In a separate bowl mix the flour, baking powder, and salt together. Stir the flour mixture into the pumpkin mixture, just until combined. .............................. .............................. You can find complete recipes click here!

INGREDIENTS: 1 Tablespoon Butter 1 Medium Sweet Yellow Onion, Finely Diced 1 Teaspoon Garlic Powder 1 Teaspoon Dried Thyme 1 Teaspoon Dried Oregano 1 Teaspoon Paprika 1 Teaspoon Kosher Salt 1/2 Teaspoon Red Pepper Flakes 1/2 Teaspoon Celery Seed 1/3 Cup Sweet Tea Vodka 1 Teaspoon Finely Ground Black Pepper 1 Cup Heavy Whipping Cream 2 Tablespoons Light Brown Sugar 2 Bay Leaves 2 1/2 Pounds Red Potatoes, Peeled & Diced 1/4 to 1 Teaspoon Cayenne (Adapt to Your Spice Level)  2 (14.5-oz.) Cans Low-Sodium Chicken Broth 2 Cups Milk 1 1/2 Pounds Shrimp, Peeled & Deveined INSTRUCTIONS: Over medium heat, melt the butter in a large Dutch oven or pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally. Stir in the vodka and allow to simmer for two minutes. Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to

There’s a reason these Italian oven roasted vegetables are so popular–Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken and fish dishes. But they also make a great vegetarian main on top of rice or even quinoa. And for vegans, simply omit the Parmesan cheese. Be sure to grab my tips and watch the video for how to make this roasted vegetables recipe (toward the bottom of this post!) But, if you take just about any variety of firm vegetables, slice them up, toss them in some seasoning and excellent olive oil, then roast the heck of out them, they will turn irresistibly tasty. In this Italian-inspired recipe, I use a combination of bright ingredients like zucchini (or summer squash) and Campari tomatoes (they tend to be on the sweeter side), along with few hearty bella mushrooms and baby potatoes to add heft. The fla

This Paleo Whole30 Stuffed Pepper Soup is easy to make and so hearty. All the flavors of a stuffed pepper in soup form. Gluten free, dairy free, and low FODMAP. Made in the Instant Pot or on the stove top. ’m back with another amazing soup. They are definitely a favorite of mine during the colder months, and judging on how popular they always are, you guys love them as well. This soup is packed with deliciousness. Lots of bell peppers, fire roasted tomatoes, grass-fed ground beef, and seasonings that give it so much flavor. Yes, there is white rice in some of these pictures. We tolerate white rice ok and if you do as well then I highly recommend it! If you’re doing a Whole30 or can’t handle rice, then use cauliflower rice or leave it out. It’s still hearty and flavorful without it. I made this twice in one day to try it out both on the stove-top and in the Instant Pot. As usual, the Instant Pot version was my favorite. It was less hands-on time and came out just as good as the stove-to

INGREDIENTS: 1/2 pint fresh strawberries 1/2 c. blanco tequila 1.5 oz. Cointreau 1 lime juiced (about an ounce) 1 tbsp honey raw if you have it 2-3 basil sprigs ice kosher salt INSTRUCTIONS: On the Rocks: Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately. Frozen: Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the e

INGREDIENTS: 3-5 Slices Deli Roast Beef 1 tbsp Coconut flour 1/2 Cup Green Bell Pepper Chopped 1/8 Cup Onion Diced 2 tbsp coconut oil For Cooking 2 Slices Provolone Cheese 2 oz Pork Rinds 2 tbsp grated parmesan cheese 1 Egg INSTRUCTIONS: THE ROLL: Lay the Roast Beef down on a layer of plastic wrap. Overlap each piece slightly. Place the Provolone on top of the Roast Beef, then place the peppers and onions on top of the cheese. ............................. ............................. You can find complete recipes click here!

INGREDIENTS: DRESSING INGREDIENTS (MAKES ABOUT 2.5 CUPS DRESSING): 2 cups Ranch Dressing 1/2 cup salsa (I used Pace Picante Sauce Mild, see notes) 1/2 tsp. Ground Chipotle Chile Pepper (see notes) SALAD INGREDIENTS: about 2 cups diced cooked chicken (I used rotisserie chicken, but if you don’t have any just poach two boneless-skinless chicken breasts in barely simmering water for about 15 minutes.) 6 red, orange, or yellow sweet mini-peppers, seeds cut out and sliced (or chopped red bell pepper if you prefer) 1/2 cup chopped cilantro (Or use thinly-sliced green onion if you’re not a cilantro fan.) 4 oz. sliced olives (optional, but good) 1/4 cup Chipotle Ranch Dressing (or more, to taste) 1-2 heads Romaine lettuce 1/2 cup grated cheese (I used Four-Cheese Mexican Blend from Costco). DIRECTIONS: Put salsa in food processor and puree about one minute with steel blade. (Could also use a blender or immersion blender.) Add Ranch Dressing and ground Chipotle and process 30 seconds more, or u

INGREDIENTS: Roll ups: 12 slices Pepperoni (36 g/ 1.3 oz) 2 cups shredded lettuce (72 g/ 2.5 oz) 1/4 cup canned hot cherry peppers (30 g/ 1.1 oz) 6 slices quality ham (170 g/ 6 oz) 6 slices Provolone cheese (170 g/ 6 oz) 1/4 white onion, thinly sliced (28 g/ 1 oz) Sauce: 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) - you can make your own 1 tbsp red wine vinegar (15 ml) 2 tsp Italian seasoning INSTRUCTIONS: Lay each slice of ham down and top with a slice of cheese and a slice of pepperoni. In a small bowl mix together the mayonnaise, red wine vinegar, and Italian seasoning. Divide the sauce between each roll-up. ................................... ................................... You can find complete recipes click here!

INGREDIENTS: 1/3 cup butter, softened 8 ounce package cream cheese, softened 1 egg beaten 2 tablespoons whole milk or light cream 1 tablespoon lemon juice 1 cup all-purpose flour 1/3 cup brown sugar plus two tablespoons, divided 1 cup walnuts, chopped and divided 1 tablespoon vegetable or canola oil ¼ cup granulated sugar ½ teaspoon vanilla INSTRUCTIONS: Preheat oven to 350 degrees. Line an 8×8-inch pan with foil pressing tightly up sides. This will help remove the finished bars once baked. In the bowl of a stand mixer with paddle attachment, cream the butter and the 1/3 cup of brown sugar until fluffy. Add flour until just combined. Remove from mixer and blend ½ of the chopped nuts in by hand and stir mixture until a small crumb forms. Reserve one cup of this mixture. Take remaining mixture and press into the prepared 8X8 pan and bake for 12 minutes. Place on rack to cool. ............................. ............................. You can find complete recipes click here!

Minimal effort — that’s our favorite phrase. Do a bit of arranging, brushing, and drizzling, then let the oven take care of the rest of the work, for a dinner that’s sure to end up on the regular recipe rotation. We use chopped potatoes, carrots, and red onion in this recipe, but you could easily replace with baby new potatoes, baby carrots, and shallots or scallions to skip the knife work! Bonus: Throw a bit of cooked couscous or quinoa in the leftovers (maybe a cheeky sprinkling of goat cheese too), and tomorrow’s lunch is sorted. If you love the sheet-pan method, take a look at some of these veggie sheet pan dinners. Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.    Ingredients     3 large red-skinned potatoes, chopped into bite-size chunks     2 large carrots, peeled and chopped into bite-size chunks     1 large red onion, peeled and sliced into chunky wedges     4 chicken breasts     3 tablespoons

INGREDIENTS: 2 eggs 1/2 teaspoon baking soda 1/2 cup cocoa powder unsweetened 1/2 cup chocolate chips optional, stevia sweetened 2 avocados peeled & pit removed 1/3 cup almond flour 1/2 cup erythritol brown sugar flavor INSTRUCTIONS: Preheat oven to 350°F. Combine all ingredients (except chocolate chips) in food processor and blend until smooth. If using chocolate chips, stir in by hand. .................................. .................................. You can find complete recipes click here!

INGREDIENTS: For the Rice: 1 cup jasmine rice 2 cups water 3/4 teaspoon salt For the chicken: 4 small-medium boneless skinless chicken breasts or thighs about 4 oz each 1 teaspoon brown or granulated sugar Salt and pepper to taste 1 tablespoon olive oil 2-3 cups broccoli florets water for steaming 1/2 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon garlic powder INSTRUCTIONS: To Cook the Rice:Bring the water to a boil in a medium saucepan. this Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. To Cook the chicken: Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat. ............................. ............................. You can find complete recipes click here!