Ingredients

• 5 oz seasoned croutons
• 2 c chopped ham (I get a 10-12 oz ham steak and course dice it)
• 10 oz fozen chopped spinach, thawed and well drained
• 2 c shredded cheese (1 8 oz package, I use Italian blend or colby jack)
• 1 c shredded sharp cheddar cheese (4 oz)
• 10 eggs
• 1 & 1/2 c half & half
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika (I use smoked paprika)

Directions

1. Preheat oven to 350 degrees F
2. Lightly grease or use a cooking spray on a 9×13 backing dish
3. Layer ingredients in the dish starting with croutons, followed by ham, spinach and cheeses
4. In a mixing bowl whisk together the eggs, half & half, salt, pepper, and paprika
5. Gently pour the egg mixture into the baking dish distributing it evenly over the entire area
6. Bake until set and lightly browned, approximately 35 to 40 minutes.

Ingredients

Cookies

• 1/2 cup shortening or butter (softened)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 2/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream

Frosting

• 1/2 cup butter (softened)
• 1 lb confectioners sugar
• 1 1/2 tsp vanilla
• 4 tbsp milk

Dough Directions

1. In a large mixing bowl mix the butter and sugar together.
2. Add the eggs and vanilla  and mix until smooth.
3. Sift together the flour, baking powder, baking soda and salt
4. Add the sifted ingredients to the mixing bowl
5. Add the sour cream and mix until all the ingredients are blended and a the dough is in ball form.
6. If the dough is too loose add more flour
7. Refrigerate the dough for at least 2 hours (can be left overnight).

Cookie Directions

1. Preheat the oven to 425 F.
2. On a well floured flat surface roll out some of the dough to 1/2 inch thickness leaving the rest in the refrigerator to remain chilled until needed.
3. Cut out the dough with cookie cutters and place on a cookie sheet.
4. Bake 4-6 minutes, cookies are done when the bottom is lightly brown and top is white
5. Remove the cookies to a wire rack for cooling
6. Repeat until all the dough is used up

Simple Frosting

1. Place the softened butter in a large mixing bowl.
2. Add the confectioners sugar, vanilla and milk.
3. Mix until smooth.
4. If the frosting is too loose add more confectioners sugar.
5. If the frosting is too stiff add more milk.
6. Frosting can be colored with food coloring (divide into multiple bowls for multiple colors if desired)
7. Frost the cookies using a butter knife or spreader, or with a decorating tip & bag

Originally from sweetcsdesigns.com

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 tbsp sea salt
• Ground pepper to taste
• 2 lb pork tenderloin, optional: pre-marinate pork before cooking
• 4 tbsp butter, sliced into 4-6 pats
• 2 tbsp diced garlic
• 1 tsp dried basil*
• 1 tsp dried oregano*
• 1 tsp dried thyme*
• 1 tsp dried parsley*
• 1/2 tsp dried sage*
• * OR 2 tbsp Italian Herb Seasoning Blend

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage.
4. Generously season meat with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add the pork to the pan, and cook on all sides until dark golden brown.
7. Transfer to baking sheet.
8. Generously coat with herb mix.
9. Place pats of butter on top of the pork.
10. Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
11. When pork has come to temperature, remove and let rest in the foil for at least five minutes to lock in juices.
12. Slice against the grain and serve immediately.

(Originally from savingdinner.com and slightly modified)
Serves 4

Ingredients

1 pound raw medium shrimp, shelled, deveined and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 ounces crumbled feta cheese
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded and coarsely chopped
Salt and freshly ground pepper to taste
1 pound linguine freshly cooked and drained

Directions

In a large mixing bowl, combine feta, oregano, tomatoes
and salt and pepper to taste. Let mixture stand at room temperature
for at least one hour (this is prime time to get the salad made, table
set and make your pasta).

In a skillet, add the butter and olive oil and heat over medium high
heat. Add the garlic and stir till starting to brown, then add the
shrimp, toss together and remove from heat once the shrimp turn pink.

To the shrimp mixture, add the cooked pasta, toss together, then top
with the feta cheese mixture and enjoy!

Ingredients

• 16 ounces elbow macaroni
• 12 ounces water-packed tuna, drained and flaked
• 2 cans condensed cream of mushroom soup
• 10oz frozen peas
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/4 teaspoon black pepper
• Optional: dried bread crumbs or ritz crackers
• cooking spray or butter

Directions

1. Preheat oven to 350 degrees F
2. Prepare macaroni according to package directions; drain, rinse, and drain again
3. Place in large bowl and add tuna, mushroom soup, peas, 1-1/2 cups of the cheese, cream, and pepper
4. Mix well
5. Pour into a 9- x 13-inch baking dish that has been coated with cooking spray or butter
6. Sprinkle remaining 1/2 cup cheese over top
7. Optionally sprinkle dried bread crumbs or ritz crackers over top
8. Bake 20 to 25 minutes, or until heated through

Ingredients

• 1/4 cup butter
• 1 cup chopped celery
• 1 package (12 oz) seasoned bread stuffing cubes (about 8 cups)
• 1 1/2 cups + 2 Tablespoons chicken broth

Steps

• Lightly spray bottom and side of 3 1/2- to 4-quart slow cooker with cooking spray
• In a nonstick skillet, melt butter over medium-high heat
• Add celery and cook 3 to 4 minutes, stirring occasionally, until crisp-tender
• Place bread cubes, celery mixture and 1 1/2 chicken broth in the slow cooker
• Toss to combine
• Cover and cook on Low heat for 3 to 3 1/2 hours
• Add the 2 tablespoons chicken broth and stir before serving

INGREDIENTS

• 4-6 boneless skinless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to season
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire roasted pepper, (fire roasted capsicum), chopped
• 15 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 3/4 cup shredded mozzarella
• 1 tablespoon freshly chopped parsley, to garnish

INSTRUCTIONS

1. Mix together the Italian seasoning, paprika, onion powder, salt and pepper.
2. Season chicken with 2 teaspoons of the seasoning mix.
3. Heat oil in a large oven safe pan or skillet over medium heat.
4. Cook chicken on both sides until browned and cooked through (about 8 minutes each side).
5. Transfer the chicken to a plate and set aside.
6. Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan.
7. Add in the garlic and cook until fragrant (about 1 minute).
8. Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste and remaining Italian seasoning. Mix well.
9. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
10. Set the oven to broil and preheat.
11. Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast.
12. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
13. Garnish with parsley and serve.

NUTRITION

Calories: 309kcal | Carbohydrates: 9g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 629mg | Potassium: 1025mg | Fiber: 3g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 21.9mg | Calcium: 188mg | Iron: 3mg

Ingredients

• 1 lb Flat Iron steak 
• 1/4 cup Coconut Oil
• 1/4 cup Coconut Aminos
• 1 teaspoon Fresh root ginger, peeled and grated (no ginger powder!)
• 2 cloves Garlic, minced or pressed

Instructions

1. Cut the Flat Iron Steak into very thin slices against the grain
2. Add the sliced beef to a ziplock bag
3. Add the coconut aminos, peeled and grated root ginger and garlic
4. Let marinate for 1 hour in the fridge
5. Drain the meat from the marinade but reserve the liquid for later
6. Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef
7. Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for 1-3 minutes
8. If you want sauce to serve with the meat cook the remaining marinade for a minute or two after the last batch of beef has been cooked
9. Serve immediately

Ingredients

• 1 tbsp butter
• 1 small red onion, minced
• 1 lb ground beef
• 6 oz. cream cheese, softened
• 2 large eggs
• ½ cup mayonnaise
• 4 oz. parmesan cheese, shredded
• 3 oz. mozzarella cheese, shredded
• 7 oz. cheddar cheese, shredded
• 6 oz. bacon, cooked and chopped
• 1 tsp baking powder
• 1 tsp seasoning salt
• ½ tsp garlic powder
• 2 tsp Worcestershire sauce

Instructions

1. Preheat oven to 375°F (190°C) degrees
2. Heat the butter in a frying pan
3. Add onion and fry until translucent
4. Add ground beef and brown on high heat
5. Drain the beef and set aside
6. In a large bowl, beat the cream cheese and eggs until creamy
7. Add the mayonnaise and cheeses and mix well to combine
8. Stir in the cooked ground beef, bacon, baking powder, seasoning salt, garlic powder, and Worcestershire
9. Pour the mixture into a greased 9 x 13 baking dish
10. Bake for 25 to 30 minutes or until browned and bubbly
11. Let cool 5 to 10 minutes before serving.

Ingredients

• 2 lbs Chicken Thighs, boneless and skinless
• 1 lb frozen Shrimp, deveined, no tails
• 2 lb Sausage, cut into rounds
• 1 Bell Pepper, diced
• 2 Celery Stalks, diced
• 4 Cloves Garlic, minced or pressed
• 6 ounces Tomato Paste
• 15 ounces Diced Tomatoes
• 1 T Cajun Seasoning
• 1/2 tsp each: Cayenne, Thyme, Oregano, Pepper
• 1/2 tsp Xanthan Gum or Arrowroot Powder
• 1-2 cup Chicken Bone Broth
• Optional: 1 onion, diced

Instructions

1. Add all the ingredients except the shrimp in your slow cooker
2. Stir and mix well
3. Cook on high for 3-4 hours or low for 7-8 hours
4. Add the shrimp 20 minutes before serving
5. Serve