|1.||Olive oil||2 tablespoons|
Boneless, skinless chicken breasts, cut into 1-inch pieces
Green Giant® Riced Cauliflower - any variety
|1 (7 ounce) package|
Grated Parmesan cheese
|8.||Lemon juice||1 tablespoon|
Chopped fresh oregano
1 . Stage
Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
2 . Stage
Add onion and cook 3 minutes or until softened.
3 . Stage
Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
4 . Stage
Stir in broth and bring to a boil.
5 . Stage
Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
6 . Stage
Stir in Parmesan cheese, lemon juice and oregano.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2 . Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
3 . Beat butter and sugar with an electric mixer in a separate large bowl until smooth. Add egg and apple butter; continue beating until smooth. Mix in flour mixture until just incorporated. Fold in raisins and walnuts, mixing just enough to evenly combine. Pour into prepared loaf pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
1 . Preheat the oven to 325 degrees F (165 degrees C). Place 1/2 cup sugar into a shallow bowl.
2 . Stir peanut butter, remaining 1 1/4 cup sugar, and eggs together in a mixing bowl until well combined. Roll into 36 small balls.
3 . Roll balls in reserved sugar until coated, then arrange 1 inch apart on ungreased baking sheets.
4 . Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes.
5 . Remove from the oven and immediately press one chocolate kiss into the center of each cookie. Cool on the baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
1 . Cut the zucchini into half rings, cut the tomatoes in half, and chop the basil coarsely.
2 . In olive oil, fry the zucchini for about 5 minutes until a blush begins to appear. Then add the tomatoes and garlic through the press. Cook for about 3 minutes until the tomatoes are soft.
3 . Add basil, season to taste and bring to a boil. Then pour directly into the pasta pan. If the sauce is too thick add more cream.
4 . Arrange the pasta in plates and sprinkle with grated cheese.
5 . Bon Appetit!!!
6 . Boil pasta in salted water until tender.
1 . Place carrots, potatoes, mushrooms, onion, and celery in the slow cooker. Place stew meat over vegetables.
2 . In a medium bowl, combine soup mix with can of soup. Add water and mix together well. Pour this in the slow cooker over meat and vegetables.
3 . Add water as needed so that liquid comes just to the bottom of meat.
4 . Cook on Low setting overnight, adding more water as necessary in the morning. Continue cooking all day to reach 24 hours total.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
2 . Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
2 . Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
3 . Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.
1 . Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
2 . Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
3 . Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
1 . After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
2 . Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
3 . Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.
1 . Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
2 . Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
3 . Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
4 . Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon dairy-free spread.
2 . Mix mashed bananas, 1 cup dairy-free spread, brown sugar, eggs, and vanilla together in a large bowl with a wooden spoon until well combined. Stir in flour, baking soda, cinnamon, and salt until blended. Spoon into the prepared pan.
3 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 20 minutes, then remove to a wire rack to finish cooling.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
3 . Place the chicken on a roasting rack set inside a roasting pan.
4 . Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).