colorful broccoli salad

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 1/4 cup white sugar
• 1 teaspoon vinegar
• 1/2 pound bacon, cut into 1-inch square pieces
• 1 bunch broccoli, cut into florets
• 1 red onion, chopped
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• whisk mayonnaise, sugar, and vinegar together in a bowl.
• place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. drain bacon on paper towels.
• mix broccoli, bacon, onion, and cheddar cheese in a large bowl. pour dressing over broccoli mixture; toss to coat.

Non-fat Honey Mustard Dressing

Ingredients

• Servings: 1
• 1/2 cup plain fat-free greek yogurt
• 1/4 cup honey
• 1/4 cup spicy brown mustard
• 2 tablespoons lemon juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. store in a covered container in the refrigerator until ready to serve.

Chuckwagon Beans

Ingredients

• Servings: 6
• 1/2 pound bacon, cut into small pieces
• 1 onion, cut into small pieces
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1/2 cup ketchup
• 1/2 teaspoon dry mustard
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 dash hot pepper sauce (such as tabasco®)
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large pot over medium-high heat. cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, worcestershire sauce, hot pepper sauce, salt, and black pepper.
• reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
• bake in preheated oven until bubbling on top, 10 to 15 minutes.

simple tortellini soup

Ingredients

• Servings: 8
• 2 (14.5 ounce) cans chicken broth
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can italian-style diced tomatoes
• 1 (15.5 ounce) can white kidney beans (cannellini), rinsed and drained
• 1/2 zucchini, sliced
• 1 tablespoon red vinaigrette
• 1 teaspoon basil
• ground black pepper to taste
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
• stir tomatoes, beans, zucchini, red vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. top with parmesan cheese to serve.

blueberry oatmeal cookies

Ingredients

• Servings: 2
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 5 tablespoons white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup old-fashioned rolled oats
• 1/2 cup dried blueberries

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
• beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. add egg and vanilla extract; mix until incorporated.
• whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. fold in oats and blueberries.
• spoon dough, about 1 tablespoon per cookie, the prepared baking sheets about 2 inches apart.
• bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. transfer to a wire rack to cool completely.

christmas molasses and ginger cookies

Ingredients

• Servings: 3
• 1 1/3 cups molasses
• 2/3 cup packed brown sugar
• 2/3 cup butter, softened
• 5 1/2 cups all-purpose flour
• 2 eggs
• 4 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs


• beat molasses, brown sugar, and butter together in a bowl until smooth. mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. cover bowl with plastic wrap and refrigerate for 1 hour.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper. heavily flour a cloth-covered work surface.
• roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. arrange cookies 1-inch apart on the prepared baking sheet.
• bake in the preheated oven until cookies are firm to the touch, about 8 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Probiotic Chocolate Chocolate Chip Muffins

Ingredients

• Servings: 1
• 6 (1 ounce) squares semisweet chocolate
• 1/3 cup unsalted butter
• 2 eggs
• 3/4 cup buttermilk
• 1/2 cup white sugar
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups.
• heat semisweet chocolate and butter together in a saucepan over low heat until melted, 3 to 5 minutes. remove from heat and cool for about 10 minutes. lightly beat eggs into cooled chocolate mixture.
• whisk chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract together in a bowl.
• mix flour, baking soda, and salt in a large bowl; form a well in the center of the flour mixture. stir chocolate mixture into flour mixture until just combined. fold chocolate chips into batter. spoon batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.

Chuckwagon Beans

Ingredients

• Servings: 6
• 1/2 pound bacon, cut into small pieces
• 1 onion, cut into small pieces
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1/2 cup ketchup
• 1/2 teaspoon dry mustard
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 dash hot pepper sauce (such as tabasco®)
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large pot over medium-high heat. cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, worcestershire sauce, hot pepper sauce, salt, and black pepper.
• reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
• bake in preheated oven until bubbling on top, 10 to 15 minutes.

chicken etouffee

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1/4 cup butter
• 1 tablespoon extra-virgin olive oil
• 1 (16 ounce) package skinless, boneless chicken breast halves, cubed
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 stalks celery, chopped, or more to taste
• 1 clove garlic, minced
• 2 tablespoons butter, or more to taste
• 1 cup water, or as needed to cover
• 4 bay leaves
• 3 cups cooked rice

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
• heat 1/4 cup butter and olive oil in a large skillet. dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. remove chicken, leaving butter mixture in skillet. reduce heat to low.
• stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. watch carefully and stir constantly to avoid burning. add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. cook and stir until vegetables are soft, about 10 minutes.
• pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. return chicken to skillet and cook until flavors are blended, about 10 more minutes. serve with cooked rice.

spicy cheese crackers

Ingredients

• Servings: 2
• 2 cups shredded extra-sharp cheddar cheese
• 1 cup unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 1/2 teaspoon salt
• 3 dashes hot pepper sauce (such as tabasco®), or more to taste
• 2 cups crispy rice cereal (such as rice krispies®)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• whip cheddar cheese and softened butter together in a large bowl using an electric hand mixer until smooth. beat 1/2 cup flour into the cheese mixture at a time, assuring each addition is incorporated fully before adding the next. add cayenne pepper, garlic powder, salt, and hot pepper sauce; beat to incorporate.
• use a wooden spoon to fold the cereal into the cheese mixture; shape into 1-inch balls and arrange a baking sheet. use the back of a spoon to flatten the balls slightly.
• bake in preheated oven until set but not yet browning, 15 to 17 minutes. let crackers cool on pans for 1 minute before transferring to a wire cooling rack to cool completely.

Mashed Cauliflower (mashed Potatoes Replacement)

Ingredients

• Servings: 6
• 2 pounds cauliflower, cut into 1-inch pieces
• 1/4 cup heavy cream
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup unsalted butter
• 1/4 cup reduced-fat cream cheese
• 1 teaspoon sea salt

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a pot of water to a boil. add cauliflower and reduce heat to medium. cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
• blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
• stir parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.

chicken tortellini soup with broccoli

Ingredients

• Servings: 12
• 6 cups water
• 3 (14.5 ounce) cans chicken broth
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups cubed cooked chicken
• 1 cup chopped onion
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 (8 ounce) package dried cheese tortellini
• 9 ounces broccoli florets

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring water, chicken broth, cream of chicken soup, cooked chicken, onion, carrots, garlic, basil, and oregano to a boil in a large pot. add tortellini and reduce heat to medium-low; simmer for 30 minutes. stir broccoli into soup mixture and continue to simmer until broccoli is tender, about 5 minutes more.

pumpkin quinoa muffins

Ingredients

• Servings: 24
• 1 1/4 cups quinoa
• 2 cups pumpkin puree
• 1 1/2 cups milk
• 1/2 cup water
• 1/2 cup whole wheat flour
• 1/2 cup flaxseed meal
• 1 egg
• 1/4 cup honey
• 1/4 cup coconut oil
• 2 tablespoons walnut oil
• 2 tablespoons chia seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). line 24 muffin cups with paper muffin liners.
• spread quinoa a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
• pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
• stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
• ladle batter into prepared muffin cups to about 3/4 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.

Cranberry Bread Pudding

Ingredients

• Servings: 1
• 3 cups milk
• 1 1/2 cups heavy whipping cream
• 3/4 cup white sugar
• 5 eggs
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground cinnamon
• 3/4 vanilla bean, split and seeds scraped away
• 1 1/2 french baguettes, cut into 2-inch slices
• 1/2 cup golden raisins
• 1 cup cranberries
• 2 teaspoons butter

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. set aside to soak for 40 minutes.
• preheat oven to 350 degrees f (175 degrees c). butter a 12-inch deep-dish pie dish.
• transfer bread mixture to prepared pie dish; remove and discard vanilla bean. cover dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Easy Pistachio Ice Cream

Ingredients

• Servings: 6
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups milk
• 1 (3.4 ounce) package instant pistachio pudding mix

Recipe

Preparation Time: 5 mins Ready Time: 35 mins


• mix sweetened condensed milk, milk, and pudding mix together in a bowl; transfer to an ice cream maker and process according to manufacturers' instructions.

three bean salad with feta cheese

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (14.5 ounce) can great northern beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1/2 cup crumbled feta cheese
• 1/4 cup grated red onion
• 1/2 teaspoon greek seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey mustard
• 1 dash worcestershire sauce

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, greek seasoning, and garlic powder in a bowl.
• whisk olive oil, balsamic vinegar, honey mustard, and worcestershire sauce in a separate bowl; pour over bean mixture. toss to coat. refrigerate for about 2 hours for best flavor.

Chili Dogs With Cheese

Ingredients

• Servings: 8
• 8 beef franks
• 8 hot dog buns, split
• 1 (15 ounce) can hormel® chili no beans, heated
• shredded cheese
• sliced green onions (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• cook franks according to package directions.
• place franks in buns; spoon hot chili over franks. top with cheese, and green onions, if desired.

teriyaki bacon wrapped scallops

Ingredients

• Servings: 12
• 1/2 cup teriyaki sauce
• 1/3 cup brown sugar
• 3 tablespoons minced fresh ginger root
• 18 slices bacon, halved crosswise
• 12 large sea scallops, cut into thirds
• 36 toothpicks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line 2 baking sheets with aluminum foil.
• whisk teriyaki sauce, brown sugar, and ginger in a bowl.
• wrap each piece of scallop with a strip of bacon and secure with a toothpick. dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
• broil in preheated oven until lightly charred, about 6 minutes. flip scallops and transfer to the clean baking sheet and return scallops to the oven. continue to broil until bacon is charred on the second side, about 6 minutes more.

Mango Peach Banana Smoothie

Ingredients

• Servings: 4
• 1 (16 ounce) can mango nectar
• 1 cup peach yogurt
• 1 cup vanilla frozen yogurt
• 1 1/2 cups frozen peach slices
• 1 frozen banana, cut into chunks

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine mango nectar, peach yogurt, and frozen yogurt in pitcher of a blender; add peach slices and banana chunks. blend until smooth, 30 seconds to 1 minute.

Easy Peppermint Fudge

Ingredients

• Servings: 1
• 2 1/2 cups chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, softened
• 1/4 cup milk
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 15 mins


• line a 9-inch square baking dish with aluminum foil.
• combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. remove from heat and immediately stir milk and butter into the chocolate mixture. stir peppermint extract and vanilla extract into the mixture.
• spread chocolate mixture into the prepared baking dish. refrigerate until set, about 2 hours.
• remove from dish by grabbing the foil and pulling straight up. cut fudge into small squares. store in covered container in refrigerator.