Ingredients: 4 cups large macaroni shells pasta, cooked4 cups tomatoes, diced4 slices bacon, cooked and crumbled3 cup lettuce, thinly sliced1 tsp sugar2 tsp cider vinegar1⁄2 cup fat free mayonnaise1⁄3 cup light sour cream1 tbsp dijon mustard1 salt1 pepper Directions: In a large bowl, mix pasta, bacon, tomatoes, and lettuce. In a small bowl, mix
Ingredients: 3 eggs, lightly beaten1 cup vegetable oil3 teaspoons vanilla extract 2 1/4 cups white sugar2 cups finely shredded and drained zucchini 3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1 pint fresh blueberries (you can reserve a few for garnish if so desired) Lemon Butter Cream1 cup butter, room temperature3
Ingredients: 3 cups penne pasta4 cups broccoli florets3 Tbsp. butter2 Tbsp. flour2 cups milk1 cup shredded sharp cheddar cheese 1 cup shredded mozzarella cheese1/4 cup grated parmesan cheese 1 pkg. (7.5 oz) ham, chopped Directions: Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the
Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep! Ingredients: 1 pound large shrimp, peeled and deveined 14 ounce pork or chicken sausage, sliced 2 medium sized
These are insanely good! Ingredients: 2 cans of Pillsbury Crescent rolls2 8 oz packages cream cheese, softened 1 ½ teaspoons vanilla1/4 cup butter, meltedCinnamon1 cup sugar Directions: Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want
Serves: 6 to 8 Ingredients: 2 tablespoons olive oil 1 large onion, diced 4 medium carrots, peeled and cut into 1/4-inch-thick rounds 3 celery stalks, diced Kosher salt Freshly ground black pepper 4 cloves garlic, minced 6 cups water 1 bay leaf 2 sprigs fresh parsley 1 (2-pound) plain rotisserie chicken, meat shredded (about 4
Ingredients: 3 tablespoons vegetable oil1 1/2 pounds skinless boneless chicken breastSalt and pepper2 teaspoons cumin powder2 teaspoons garlic powder1 teaspoon Mexican Spice Blend1 red onion, chopped2 cloves garlic, minced1 cup frozen corn, thawed5 canned whole green chiles, seeded and coarsely chopped4 canned chipotle chiles, seeded and minced1 (28-ounce) can stewed tomatoes1/2 teaspoon all-purpose flour16 corn
Ingredients: 1 cup whole milk2 large eggs1 tablespoon unsalted butter, melted and cooled1 cup all-purpose flour½ teaspoon ground cinnamonPinch of salt Coating: ½ teaspoon pure vanilla extract4 Tablespoons unsalted butter, melted1⁄2 cup sugar1 ½ teaspoon ground cinnamon Directions: In a blender, combine milk, eggs, and 1 tablespoon melted butter (cooled). Blend until combined. Add to the
Ingredients: 1/4 cup smoky paprika 1/4 cup sweet paprika 1/2 cup Kosher salt 1/4 cup cumin 1/2 cup granulated garlic 1/4 cup chili powder 2 tbsp mustard powder 2 tbsp ground black pepper Directions: In a medium bowl, combine all the ingredients and gently whisk together. May run thru blender to grind fine. Place in
Ingredients:2 tablespoons olive oil1 medium red onion, halved and sliced3 garlic cloves, sliced1/4 cup chicken broth2 bunches rainbow Swiss chard, coarsely chopped(about 16 cups)2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon pepper Directions: In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add broth