LOVEEAT

Ingredients 2 Tablespoons unsalted butter 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken Salt/Pepper, to taste 2 1/4 cups chicken broth, low sodium 1 1/4 cups white long grain rice, uncooked 2 cups fresh broccoli florets, uncooked 10.75 oz. Condensed Cream of Chicken Soup ½ cup milk ½ cup sour cream 2 cups shredded cheddar cheese, separated 1/2 teaspoon dried thyme, optional 1/2 teaspoon garlic powder Casserole Topping 1 cup Ritz crackers, crushed 2 Tablespoons melted butter Instructions      Note: These instructions were updated on 1/26/20 to include an improved cooking method that allows you to cook and assemble this casserole in a single pot before transferring to a casserole dish. (Quicker, easier, less dirty dishes.) Preheat the oven to 350 degrees. Cut chicken into bite-sized pieces and season with desired amount of salt and pepper. Heat 2 tablespoons butter in a large po...

INGREDIENTS 1 (12 ounce) package whole wheat penne pasta 1 (24 ounce) jar pasta sauce 2–3 cups water 1 pound of chicken (cut into small pieces) 2 cups shredded mozzarella cheese 1/2 cup Parmesan cheese 1 cup bread crumbs salt and pepper to taste INSTRUCTIONS Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray. Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together. Make sure liquid covers pasta and chicken. Cover dish with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through. Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown. Read Full Recipe >>>> Click Here

INGREDIENTS 2 1/2 Tbsp. olive oil 1 cup chopped onion 2 Tbsp. minced garlic 8 oz. white mushrooms, thinly sliced 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. red pepper flakes 1 1/2 tsp. kosher salt, divided 1 (6 oz.) bag fresh baby spinach 2 cups shredded cooked chicken 2 1/2 cups low-sodium chicken stock 1 1/2 cups milk (I used whole milk) 1/4 tsp. nutmeg 1/4 cup all-purpose flour 1/2 cup shredded Parmesan cheese 8 no-boil lasagna noodles 1 1/4 cups shredded mozzarella cheese INSTRUCTIONS Preheat the oven to 375 degrees F. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3. Stir in spinach and cook until the spinach wilts. Then remove the...

Ingredients 1 1/2 lbs chicken thighs boneless, skinless 1 cup soy sauce 1 cup brown sugar packed 1 cup pinapple juice 4 cloves garlic chopped 1 tbsp ginger fresh, minced Instructions Place chicken thighs in gallon-sized Ziploc bag, set aside. Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves. Pour marinade over chicken, press air out of bag, and seal tightly. Refrigerate overnight (or at least 4 hours). Heat grill to medium heat. Remove chicken from bag and set aside. Do NOT discard marinade. In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes. Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken). Continue to grill chicken until done (165 degrees internal temp). Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately. ...

Ingredients 16 oz can refried beans 12 oz can chicken drained and shredded 16 oz jar chunky salsa 8 oz shredded Mexican-blend cheese tortilla chips  Instructions Spray your 4-quart crock pot with cooking spray. Layer your ingredients in this order: beans, chicken, salsa, cheese. Cover and cook on high for 1 hour or low for 2 hours. Serve either on top of chips or with chips as a dip. Read Full Recipe >>>> Click Here

INGREDIENTS 2 lbs Chicken Wings 6 tablespoons butter melted 3/4 cup fresh finely shredded Parmesan Cheese 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon fresh ground black pepper 1/4 cup fresh Italian parsley Ranch or Blue Cheese Dressing INSTRUCTIONS Preheat oven to 425 degrees. Spread wings in a single layer on a baking sheet coated with nonstick baking spray or covered with aluminum foil that has been sprayed with nonstick baking spray.   Bake wings until light brown; approximately 40 minutes. Flip the wings halfway through the cooking time. In large bowl combine butter, Parmesan cheese, garlic powder, onion powder, pepper and parsley. Gently fold in wings. Return to cookie sheet and bake an additional 10-20 minutes depending on how crispy you like them. For added crispness turn broiler on for the last few minute of cooking. If desired garnish with extra Parmesan and parsley. Serve with ranch or blue cheese dressing...

Ingredients Honey Sauce  1/2 cup Honey 2 tablespoons low sodium soy sauce 2 tablespoons water 1/4 teaspoon sesame oil 1 tablespoon apple cider vinegar or rice wine vinegar pinch of red pepper flakes (optional) 1 tablespoon cornstarch 1 tablespoon water Chicken 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces) 1 1/2 cups flour 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon onion powder 1 1/2 cups buttermilk canola oil or vegetable oil (about 2"-3" of oil in a skillet pan with sides) Instructions   Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.  Make the Honey Sauce In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinega...

Ingredients 1 lb. chicken breast   thinly sliced 3 tbsp. olive oil 2 lbs. spiralized zucchini 3 medium zucchinis 2 tbsp. butter 2 garlic cloves finely chopped 1 tsp. paprika 1/4 tsp. red pepper flakes optional Salt and pepper to taste Instructions  Place the chicken into a medium bowl. Add the paprika, salt, pepper, and olive oil. Mix well. Heat up a large non-stick skillet over medium heat. Add the chicken and cook for about 4 minutes on each side, or until cooked through. Remove from the skillet and keep warm. To the same skillet, add the butter, garlic, and zucchini noodles. Season them with salt and red pepper flakes. Let them cook for 3-4 minutes, or until they start to soften, stirring occasionally. Remove the skillet from the heat. Slice the chicken and place on top of the zoodles. Serve immediately. Read Full Recipe >>>> Click Here

Ingredients 12 ounces egg noodles , cooked al dente 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1 teaspoon dried basil 4 cups low-sodium chicken broth 24 ounces cottage cheese , small curd 1 large egg , beaten 2 cups shredded mozzarella cheese , divided 3/4 cup freshly grated parmesan cheese , divided 4 cups cooked chicken , chopped fresh parsley leaves for garnish, optional Instructions Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook when they are baked.) Melt butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat. Preheat oven to 350 degrees F. In a l...

Ingredients 2 chicken breasts boneless skinless 1/2 cup brown sugar 1/2 teaspoon Kosher Salt 1/8 teaspoon ground black pepper 8 strips bacon Instructions    Note: click on times in the instructions to start a kitchen timer while cooking. Preheat oven to 375 degrees. Cut each chicken breast into 4 long, thin chicken strips. In a bowl add the brown sugar, salt and pepper. Add the chicken tenders and toss in the brown sugar. Wrap the chicken in a strip of bacon and put into your baking dish. Sprinkle over the remaining brown sugar. Cook for 20-25 minutes or until bacon is cooked through and crisp (as pictured). Read Full Recipe >>>> Click Here

Ingredients 1 1/2 pound chicken thighs boneless and skinless 1 jalapeno sliced (optional) 1/2 teaspoon salt 1/2 cup flour 1/4 cup cornstarch 1/4 teaspoon coarse ground black pepper oil for frying 1/4 cup soy sauce 1/4 cup sugar 3 tablespoons water 1/2 teaspoon ground ginger 2 tablespoons garlic minced Instructions Note: click on times in the instructions to start a kitchen timer while cooking.  Cut the chicken into 1 inch pieces and season with salt and pepper. Slice the jalapeno into 1/4 thick slices [if using]. Heat oil on high heat, to 350 degrees. In a bowl, mix the salt, flour and cornstarch and coat the chicken in the mixture.  Add about 1/4 of the chicken to the oil at a time, frying in batches. Once the chicken is fried add the jalapeños to the oil and fry for 30 seconds.  While the chicken is frying add the rest of the ingredients to a saucepan and bring it to a boil, whisking well. When the mixture re...

Ingredients 3 Tbsp vegetable oil 3 large skin-on/bone-in chicken breasts (or can use boneless) Kosher salt and freshly ground pepper 1 small onion finely chopped 4 cloves garlic chopped 1 Tbsp finely grated ginger 2 Tbsp tomato paste 2 tsp garam masala 2 tsp ground cumin 2 tsp ground turmeric 1 1/2 tsp ground coriander 1/2 - 3/4 tsp cayennne pepper (depending on how spicy like it or you can omit) 3 cups low-sodium chicken broth (plus a bit more thinning, if necessary) 3/4 cup tomato purée 1/2 cup heavy cream (can use a lighter cream) 1/2 pound small Yukon Gold potatoes,sliced 1/4" thick (or small fingerlings, sliced in half lengthwise) Instructions Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate. To the same pot, add onion, garlic, and ginger...

INGREDIENTS 1 lb. boneless skinless chicken breasts 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots) 1–2 teaspoons dried basil 1–2 teaspoon Italian seasoning 1 teaspoon poultry seasoning 1 teaspoon salt 4 cups chicken broth 3 tablespoons cornstarch dissolved in 2 tablespoons water 2 12 ounce cans evaporated milk 2 1lb. packages DeLallo mini potato gnocchi (about 4 cups) 6 slices bacon 2–3 cloves garlic, minced 5 ounces fresh baby spinach INSTRUCTIONS Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened. While the soup is thickening, cut the bacon into small pieces ...

Ingredients Meatballs 1/2 cup roughly chopped carrots 1/4 red onion chopped 2 tbsps freeze dried cilantro Juice of 1 lime 2 tbsps basil 1 tbsp coconut aminos or soy sauce if not Whole30 1 tsp ground ginger 1 clove garlic 1/2 tsp ground cumin 1/4 tsp red chili flakes 1/4 tsp each sea salt and pepper 1 lb ground chicken Sauce 1 14oz can coconut milk 1 tbsp red curry paste 1 tbsp almond butter 2 tbsp lime juice 1 tsp minced garlic Instructions Pre-Heat Oven to 400F Meatballs Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped. Add the chicken and mix well. Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15. Sauce  In a large skillet, over medium heat, heat the coconut milk. Add the rest of the ingredients and simmer for 10 minu...

INGREDIENTS 3 chicken breasts boneless skinless 1 packet fajita seasoning 1 medium onion chopped 2 cans tomatoes with chilies 1 can black beans rinsed 1 can corn drained 1 red bell pepper chopped 4 cups chicken broth 2 cloves garlic minced 1 bay leaf 1 tablespoon chopped cilantro for garnish 1 cup tortilla strips for garnish INSTRUCTIONS Add all the ingredients except the cilantro and tortilla strips to the slow cooker and mix. Cook on low for 6 hours then shred the chicken and cook an additional 20 minutes. Serve with cilantro, tortilla strips or your favorite toppings like sour cream and avocado. This Recipe adapted from >>>> Click Here

Ingredients MARINADE 1/2 cup plain yoghurt , full fat 1 tbsp lemon juice 1 tsp tumeric powder 2 tsp garam masala (Note 1) 1/2 tsp chilli powder or cayenne pepper powder (Note 2) 1 tsp ground cumin 1 tbsp ginger, freshly grated 2 cloves garlic, crushed 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces CURRY 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3) 1 cup tomato passata (aka tomato puree) (Note 4) 1 cup heavy / thickened cream (Note 5) 1 tbsp sugar 1 1/4 tsp salt TO SERVE Basmati or other Rice Coriander/cilantro (optional) Instructions Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this) Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs). Cook chicken: Heat the ghee (butter or oil) ove...

Ingredients 1 lb. chicken breasts 3 tbsp. curry powder mild 1 tsp. turmeric powder ½ tsp. ground coriander 2 tsp. salt 1 tsp. sugar 2 15-oz. cans coconut milk lite or full fat 1 cup water optional 2 tbsp. butter or olive oil 2 cloves garlic crushed 4 cups sweet potatoes peeled, cut into 1-inch cubes 1 medium sweet onion cut into 1-inch pieces Rice cooked Cilantro optional See this recipe in Meal Plan #6 Instructions  In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine. Place chicken breasts in a 4-6 quart slow cooker. Add coconut milk (and water if milk is thick).   Make sure to lift up the chicken breasts to prevent the chicken from burning.  Add butter, garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings. Add sweet potatoes and onions. Stir to combine. Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours. Ch...

INGREDIENTS 1 lb extra firm or super firm tofu 6 tbsp cornstarch, arrowroot, or tapioca starch 1/4 cup plant milk BREAD CRUMB MIXTURE 1 cup panko style bread crumbs 2 tbsp olive oil 1/2 tsp paprika 1/2 tsp salt freshly ground black pepper 1 tbsp fresh minced parsley BUFFALO SAUCE 6 tbsp (90g) red cayenne pepper hot sauce, ideally Franks RedHot 3 tbsp (35g) vegan butter 1/8 tsp granulated garlic 1/8 tsp salt TO SERVE Vegan bleu cheese or ranch style dressing romaine, sweet peppers, croutons, avocado for salad INSTRUCTIONS Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet. If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing. Cut your tofu into 18 '...

8 ounces lo mein egg noodles (whole wheat spaghetti noodles will work if you can’t find lo mein noodles) 1 tablespoon olive oil 2 garlic cloves, minced 8 ounces chicken, sliced into 1 inch pieces 1 red bell pepper, julienned 1/2 sweet onion, sliced 1/2 cup snow peas 1/2 cup shredded carrots 1 1/2 cups baby spinach, torn 2 1/2 Tablespoons reduced sodium soy sauce 2 teaspoons sugar 1 1/2 teaspoon sesame oil 1/2 teaspoon ground ginger 1 teaspoon Sriracha 1 teaspoon crushed red pepper (optional) Boil water for pasta. In bowl, mix soy sauce, sugar, sesame oil, ground ginger, Sriracha, and crushed red pepper. Set aside. Saute chicken and garlic in olive oil, about 5 minutes, or until chicken is almost cooked. Add in red bell pepper, carrots, and onion, stirring frequently, cooking for another 4-5 minutes. Stir in snow peas, cooking for another 2-3 minutes. Add in pasta and spinach, mixing well until spinach is wilted. Pour sauce...

Ingredients 1 pound boneless skinless chicken breasts, diced into bite sized pieces 3 tablespoons of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of fire roasted diced tomatoes drained 1 15 oz can of black beans drained and rinsed 1 teaspoon of garlic powder 1 teaspoon of onion powder 1/2 teaspoon of paprika 2 teaspoons of chili powder 1 teaspoon of cumin 2 1/4 cups of low-sodium chicken broth 2 cups of reduced fat colby jack monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole Instructions Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Once oil is hot, add chicken to pot in two batches to encourage browning.  Once chicken is browned, add onions and cook un...