ONE PAN CREAMY TUSCAN CHICKEN that I am so obsessed with this season! It's creamy and delicious, warm & cozy, and can be served on it's own, or over pasta, rice or veggies! Makes 4 servings 1 lb boneless skinless chicken breasts, 2 large breasts, sliced in half if thick 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp paprika ½ cup sun-dried tomatoes, drained and chopped, reserving 3 tb of the oil 1 small yellow onion, finely diced 3 cloves garlic, mashed 1 to italian seasoning 2 tsp dijon mustard 1 1/4 cups full fat coconut milk OR heavy cream 1 tb corn starch or tapioca or arrowroot, if you want a thicker sauce (optional) 2 cups fresh spinach 3/4 cup freshly grated parmesan cheese chopped parsley to garnish Season chicken on both sides with salt, pepper and paprika. Heat a large skillet with 1 tb reserved sun-dried tomato oil. Once very hot, add the chicken and cook on both sides until cooked through (depending on how thick your chicken is this is usually 5 to 6 minutes on each side). Remove chicken from the pan set aside. In the same pan over medium heat, ado remaining sun-dried tomato oil and sauté the onion and garlic, about 5 minutes or until the onions have softened. Add sun dried tomatoes, dijon mustard, and italian seasoning, stirring another minute or two. Add the spinach and parmesan cheese, stirring until the spinach has wilted. Ada the chicken back in, reduce heat to low and cover with the sauce. Remove pan from heat, garnish with parsley and enjoy! #tuscanchicken #chickenrecipes #easyrecipes

VIRAL CHICKEN CAESAR SALAD PIZZA! Hannah @Lovelydelites was in town this week so it was the perfect opportunity for us to get together and give this viral trend a go and report back as to whether YOU should make it too. The crust is made with CHICKEN - no bread or flour - so it is packed with protein and will keep you full for hours. We also made my homemade high-protein caesar dressing, and let me/us tell you, it was a 12/10!!! The crust is nice and sturdy and can handle the weight of your favorite toppings. IB: @Low carb mama Makes 4-6 servings Chicken Pizza Crust: 20oz canned chicken, drained well 1 egg 2/3 cup grated parmesan cheese 1 tsp garlic powder 1/2 tsp red pepper flakes @kalejunkie High Protein Caesar Dressing: 1 1/2 cups plain greek yogurt 1 lemon, juiced 1 anchovy 3 cloves garlic 3/4 cup grated parmesan cheese 1/2 tsp black pepper Salad: 2 heads romaine lettuce, washed and dried, chopped Extra grated parmesan cheese Preheat oven to 375F. Line a baking sheet with parchment paper and set aside. In a food processor, add the canned chicken and remaining ingredients. Pulse/process until incorporated well. Transfer the mixture to the baking sheet. Press down gently, forming a circle, about 1/4 inch thick. If the mixture is sticky, just add a little oil to the palm of your hand. Bake for 40-45 minutes or until crust is golden brown and it is firm to the touch. Remove from the oven and let cool. While the crust is in the oven prepare the salad dressing, by adding all of the ingredients to a blender and blending until smooth. Taste and adjust seasonings as needed. Toss the salad with the dressing, and add the salad on top of the pizza crust. Sprinkle with extra parmesan cheese and ground black pepper and ENJOY! #pizza #pizzarecipe #lowcarb #lowcarbrecipes

How to make your herbs last for a month #herbs #foodtips #foodhacks

How to make chicken shawarma without a spit! Learned this fun technique from my good friend @Chef Ara Zada Recipe makes 8 or so servings, so you will have protein to last you all week 2 1/2 lbs boneless, skinless chicken thighs 1 tb cumin 2 tsp coriander 1 tb paprika 1/2 tsp cayenne pepper 1/2 tso cardamon (optional) 2 tsp kosher salt 1 lemon, juiced 1/4 cup olive oil Add chicken to a bowl along with the spices. Toss to coat well. Marinate at least 30 minutes or overnight. I didn’t wait at all, I was hungry. Preheat oven to 375F. Layer each piece of chicken on 4 wooden skewers that are standing on half a potato. Place in the oven on the bottom rack (you will need to put it on the bottom rack so it fits in the oven. Cook for 1.5 hours or until internal temperature reaches 165F. Remove from oven, let stand for a few minutes then slice and enjoy. Wrap is lavash, romaine lettuce, the chicken shawarma meat, @mezetta pickled onions, tomatoes, and @toum garlic sauce. Wrap it up, slice in half and ENJOY! #chicken #chickenshawarma #easyrecipes #foodhacks #shawarma

Have you ever made mac & cheese in a sheet pan? #sheetpanmeals #macncheese 1 lb large elbow macaroni 3 tb unsalted butter 1 large shallot, finely chopped 4 cloves garlic, mashed 1 4 oz can diced green chilis 1 1/2 tsp smoked paprika 1/3 cup all-purpose flour 2 cups whole milk 1 cup heavy cream 1 tb dijon mustard Kosher salt and freshly ground black pepper, to taste 4 cups shredded cheddar cheese 1 1/4 cups freshly grated parmesan cheese 1 1/2 cups panko breadcrumbs Cook pasta according to package instructions, drain and set aside. In a large skillet over medium heat, add the butter. Once melted, add the shallot and garlic. Cook 1-2 minutes then add the diced chilis and continue stirring. Add the diced chilis and stir to incorporate. Add the paprika and flour and coat well. The mixture will be thick. Carefully pour in the milk, heavy cream, and dijon mustard and let cook for 3-4 minutes, stirring regularly. Sprinkle with salt and pepper. Remove the pan from the heat. Add 3 cups of the cheddar cheese and the Parmesan cheese. Gently mix until smooth. Spray a half baking sheet with non-stick spray. Add pasta in an even layer. Evenly sprinkle 1 cup of the panko over the pasta, followed by the cheese sauce. Gently toss to coat the pasta well. Add remaining panko on top and remaining cheddar cheese. Add the tray to the oven 6-8 inches under the broiler. Broiler for about 5-6 minutes until evenly browned and crunchy on top. You might need to rotate the tray under the broiler as needed.

They always come back. And so do the old boyfriends 😝 #comedy #meangirls #funny

When @Violet Witchel comes over to cook with me :) #tacos #tacotuesday #beeftacos Makes 4 servings (2 tacos each) 2 tb olive oil 1 medium yellow onion, finely diced 3 cloves garlic, mashed 1 pound ground beef (I used 90/10) 3 tb taco seasoning (1 tb cumin, 1 tsp chili powder, 1 tsp garlic powder, 2 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp ground black pepper) 1 (4.5oz can) chopped green chilis 1/2 cup cilantro, chopped 1 1/2 cups shredded mexican cheese, divided 1 lime, juiced 8 very soft corn tortillas (wrap in damp towels and microwave for 1 min to make soft and pliable) For serving: Guacamole Preheat oven to 400F. Add the olive oil to a pan over medium heat. Once the pan is hot, add the diced onion and garlic, and sauté for 3-4 minutes until the onions begin to soften. Next, add the beef, taco seasoning and green chilis, and use a spoon to break down the beef into crumbles. Cook until the meat has completely browned and cooked through. Remove the pan from the heat. Stir in the cilantro, 1 cup of the cheese and the lime juice. Stir until completely everything is incorporate and cheese has melted. Next, wrap the tortillas in a damp paper towel and microwave for 1 minute. You want the tortillas to be as soft and pliable as possible so they don’t break, and if they aren’t soft and pliable after one minute, then dampen the paper towel more and microwave for 30 seconds more. Get out a baking sheet. Working quickly, fill each tortilla with a scoop of the meat mixture and add a sprinkle of remaining cheese on top and gently close each taco, making sure that the tortilla doesn’t break. If needed, take a spoon or other light object and place it on top of the taco to hold it closed. Place the tacos in the oven and bake for 10 minutes; then broil for 2 minutes more so the tortillas get golden and crisp. Remove the tray from the oven, garnish with extra cilantro and serve with guacamole.

Dont throw away your wilting herbs, make these olive oil herb cubes! #earthmonth #sustainability #nowaste #foodtips

The lemon-blueberry baked oatmeal that’s so good, it doubles as dessert #bakedoats #eastereats #bakedoatmeal Makes 8 servings 2 eggs (or sub 2 “flax eggs”) 1 1/3 cups almond milk (or milk of choice) 2 tsp vanilla extract 1/2 cup maple syrup 1 lemon zested and juiced (1/4 cup) 2 cups rolled oats 3 tb poppy seeds (optional but highly recommend!) 1 tsp cinnamon 1/2 tsp baking powder 1/4 tsp kosher salt 1 1/2 cups fresh blueberries Preheat oven to 350F. In a medium bowl, whisk together the wet ingredients (everything up through the lemon zest and juice). Next, spray an 8x8 or 9x11 baking dish with oil spray. Add all of the dry ingredients to the baking dish. Pour the egg mixture on top and mix well. Fold in the blueberries. Grate additional lemon zest on top, if desired. Bake for 32-25 minutes or until the top has set. Cut into 8 servings, top as desired and ENJOY!

Would you try this? Such a fun way to dye easter eggs! #easter #eastereggs #foodhacks