An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!

INGREDIENTS:

• 
  
• 8 tablespoons (1 stick) unsalted butter, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1/4 cup chicken stock
• Juice of 1 lemon, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
3. Stir in shrimp and gently toss to combine.
4. Serve immediately, garnished with parsley leaves, if desired.

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!

INGREDIENTS:

• 
  
• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby peeled carrots
• 2 tablespoons olive oil
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!

INGREDIENTS:

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt, or more, to taste
• 1 teaspoon ground black pepper
• 4 pound pork shoulder, excess fat trimmed
• 4 cloves garlic, peeled
• 2 onions, quartered
• 2 oranges, juiced
• 2 limes, juiced

DIRECTIONS:

1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
2. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
3. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
4. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
5. Serve immediately.

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread!

INGREDIENTS:

• 
  
• 2 tablespoons unsalted butter
• 1 (16-ounce) bag Grimmway Farms Baby Carrots
• 2 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 teaspoons fresh dill
• 2 teaspoons fresh thyme leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
2. Serve immediately.

This recipe will feed a family of four. You can double the meat without having to adjust the onion and gravy. Here is what you will need to make this recipe



Ingredients

• 4 to 6 slices of Round Steak
• 2 Pouches of Onion Gravy
• 2 C of Hot Water
• 1 Medium Yellow Onion, Sliced
• 3 Cloves of Garlic, Peeled and Smashed
• 2 T of Butter
• Again, I made this in my Instant Pot, I will add adjustments for a crock or an oven in the steps.

Steps

1. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
2. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
3. Add the slices of meat to the pot.
4. Add the two pouches of the gravy to 2 C of hot water and dissolve.
5. Pour over the meat and onions.
6. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
7. Release the steam and you are ready to serve.

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Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices. Fragrant and flavorful vegetable side dish.



Ingredients

• 16 oz. Brussels sprouts
• 3 Tbsp olive or avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian seasoned breadcrumbs

Instructions

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper and set aside.
3. Trim ends of Brussels sprouts. Wash and dry with paper towel.
4. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat.
5. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.
6. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown.
7. Recipe Notes
8. This dish is best served right away. The coating will lose crispiness and texture the longer the vegetables sit. You can however prepare them ahead of time and keep in fridge covered until you are ready to roast them.
9. You can use plain breadcrumbs with the addition of Italian seasoning OR skip the breadcrumbs altogether for dietary needs.
10. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.

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Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. 



Ingredients

• 3 medium eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

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Honeyed and savory roasted sweet potatoes make for a perfect side or a pre-workout snack to fuel you up.



Ingredients

• 1 sweet potato cut half lengthwise
• 2 tsp olive oil
• 1 TBSP liquid honey
• 1/2 tsp of chili powder
• 1/2 tsp sweet or smoked paprika
• 1/2 tsp Harissa or cayenne optional
• Kosher salt + cracked black pepper
• 1 lime halved
• Fresh chopped parsley optional

Instructions

1. Preheat oven to 400 degrees F.
2. Brush each sweet potato halve with olive oil, skin included.
3. Season the entire sweet potato with kosher salt + cracked black pepper.
4. Score the top halves (interior flesh) with a knife.
5. Season each top halve with chili powder, paprika and harissa or cayenne, if using.
6. Bake for 20 mins at 400 degrees F.
7. Remove from oven and smear the top halves with honey.
8. Return to oven and bake for another 10 minutes.
9. Once the sweet potatoes are tender, remove from oven.
10. Squeeze fresh lime juice over both halves upon serving, and add parsley.

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These mini pancakes called 'ebelskivers' originate in Denmark and can be stuffed with whatever you like.



INGREDIENTS

• 1 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs, yolks and whites separated
• 1 cup milk
• 2 tablespoons unsalted butter, melted and room temperature
• Cooking spray
• Nutella

INSTRUCTIONS

1. Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg yolks, then add the milk and butter. Add the flour mixture and whisk until well combined, but still lumpy.
2. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the batter and gently fold to combine. Add the remaining egg whites and gently fold until just combined.
3. Spray an ebelskiver pan with cooking spray and place on a stove set to medium heat. Once the pan is warm, spoon about 2 tablespoons of batter into each well. Dollop about 1 teaspoon of Nutella into the center of each well - placing the Nutella in a piping bag makes this MUCH easier! Spoon enough batter on top to seal the pancakes closed.
4. Once the surface begins to bubble, flip over the pancakes using two skewers, so that the cooked side is facing up. Cook until the bottom turns golden brown.
5. Transfer the pancakes to a plate and enjoy!

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Easy lemon chicken skewers with garlic and herbs are delicious, healthy and fast making them perfect for summer dinners served with simple side dishes.



Ingredients
For the marinade

• ¼ cup olive oil
• ¼ cup lemon juice
• zest of 1 lemon
• 2-3 garlic clove crushed
• 2 tsp fresh thyme
• 2 tsp rosemary
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper

For the skewers

• 4 large chicken breasts skinless, boneless
• wooden skewers soaked in boiling water for 30 minutes

Instructions

1. Combine all the ingredients for the marinade.
2. Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
3. Thread the marinated chicken onto soaked wooden skewers or metal skewers.
4. Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
5. Remove from the heat and allow to rest for 5 minutes before serving.

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Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!



INGREDIENTS:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime.

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Creamy Tuscan Garlic Salmon is an easy 30 minute restaurant quality meal. The pan seared salmon gets smothered in the most amazing creamy tuscan garlic sauce with sun dried tomatoes and spinach. This is one unforgettable meal!



Ingredients

• 4 salmon fillets
• 2 Tablespoons olive oil
• 3 garlic cloves minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ cup parmesan cheese
• 1 Tablespoon cornstarch
• 1 cup spinach chopped
• ½ cup sun-dried tomatoes

Instructions

1. To start, add oil to a large skillet and salt and pepper your salmon. Pan sear the salmon by placing skin side down and turn to medium low heat. 
2. Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.
3. Add minced garlic to your pan and cook for a minute and then add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. 
4. Whisk in the cornstarch and let simmer for 1-2 minutes. Add spinach and sun-dried tomatoes and let simmer until spinach starts to wilt. Add the salmon back to the pan.

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Chicken and cabbage is a one pan meal that is healthy and quick. Use it for dinner or meal prep four lunches in under 30 minutes. 

Ingredients

FOR THE CHICKEN

•  1 tbsp olive oil
•  1 lb chicken breast — cut in cubes
•  1 teaspoon paprika
•  1 teaspoon dried oregano
•  salt and black pepper

FOR THE CABBAGE

•  8 oz mushroom
•  1 tbsp olive oil
•  1 cup red onion — chopped
•  1/2 cup green bell pepper — chopped
•  1 small cabbage or ½ cabbage large — sliced
•  1 teaspoon garlic powder
•  1/2 tsp paprika
•  salt and black pepper
•  ¼ cup chicken broth
•  1/3 cup tomato sauce

Instructions

1. In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute.
2. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
3. Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
4. In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
5. Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
6. Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes.

The delicious fun of making pork recipes in the Instant Pot continues as we make the Best Damn Instant Pot Pork Tenderloin. Tender, juicy and bursting with awesome flavor, then topped with a gravy made from the very juices the pork cooks in. It’s super easy to make and the whole thing is complete and on your plate in about 25 minutes.

INGREDIENTS

• 1 pork tenderloin, 1.25lb – 1.5lb
• 2 tablespoons brown sugar
• 2 teaspoons course ground pepper (peppercorn medley is best)
• 1 1/4 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup chicken broth
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke

INSTRUCTIONS

1. Let pork tenderloin stay in package out of fridge for 15-20 minutes. Remove tenderloin from package and rinse and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.
2. Coat each piece with about 1 teaspoon each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat.
3. Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each. When all sides are browned, press Cancel and remove meat to a plate. Add the chicken stock to the pot and use a wooden spoon to scrape all the bits from the bottom of the pot. Add the Worcestershire sauce and liquid smoke to the chicken broth.
4. Place meat directly into the liquid, secure lid, set the vent to “sealing”. Pressure cook (manual) on high pressure for 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove meat to a plate and let sit for 5 minutes before slicing into pieces about 1/4 inch thick.

To make gravy: After removing meat, press Cancel, then press Saute. Scoop out 3 tablespoons of the liquid to a separate cup and add 2 tablespoons of corn starch. Mix well until corn starch is dissolved. Slowly pour mixture back into the liquid in the pot. Once it starts to boil, press cancel. Mix well and sauce will thicken into a delicious gravy.

Keto chili has all the great flavors of traditional chili without the extra carbs. Enjoy this healthy recipe that gives you everything you crave on cold evenings. 

Ingredients

•  2 tablespoons olive oil
•  1 cup red onion — chopped
•  1 ½ cup green bell pepper — chopped
•  4 ribs of celery — chopped
•  3 cloves of garlic — minced
•  2 teaspoons salt
•  2 teaspoons pepper
•  2 pounds ground beef — I highly recommend the 100% grass fed, hormone and antibiotic free beef from ButcherBox
•  28 ounce (1 can) diced tomatoes
•  2 cups sugar-free tomato sauce
•  1/2 tablespoon chili powder
•  1 tablespoon cumin
•  1/2 tablespoon oregano
•  ½ tablespoon smoked paprika
•  1 ½ cups chicken broth
•  1 ½ cups cauliflower rice — cooked or raw

Instructions

1. Set Instant Pot to sauté and pour olive oil into the pot and allow to heat for 2 minutes.
2. Add add red onions, green bell pepper, celery and garlic. Sauté until they get tender. It’s about 5 to 7 minutes.
3. Add salt and black pepper and mix all together. Add ground beef and using a wooden spoon break it up. Cook for about 5-7 minutes.
4. Add diced tomatoes, tomato sauce, all the spices and chicken broth. Mix all together until combine and turn off the pot.
5. Put on the lid, lock it and check to see if the vent is at sealing. Set to manual high pressure for 15 minutes. Mine took about 15 minutes to reach pressure. After the 15 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
6. When all the steam is gone, open the instant pot and add cauliflower rice.
7. Set the Instant Pot to sauté mode and sauté it for 5 minutes or until the cauliflower rice is tender.
8. Serve in a bowl with avocado slices, chopped cilantro, jalapenos, cheese and sour cream (if you’re eating dairy).

MEAL PREPPING
Place an even amount of keto chili into 6 different 4 cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 5 days or frozen for up to 5 months.

This is the best damn pulled pork recipe i’ve ever made. Yes, you read that correctly. And it’s made in an Instant Pot electric pressure cooker!

INGREDIENTS

• 4lb Pork Butt Roast, boneless or bone-in
• 3 tbs light brown sugar
• 2 tsp salt
• 1 tsp ground mustard
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups chicken broth
• 1 tbs Worcestershire sauce
• 1 tsp liquid smoke
• 2 tbs olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

INSTRUCTIONS

1. Trim fat from pork roast and cut into 4 same size chunks.
2. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
3. Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
4. Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
5. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.

Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!

This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious! 

Ingredients
FOR THE SALAD

•  8 oz. salmon — cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
•  3 cups cucumber — chopped
•  3 cups red bell peppers — chopped
•  ¾ cup red onions — chopped
•  1 medium avocado — chopped
•  4 cups lettuce — chopped
•  1 tbsp fresh parsley — chopped

FOR THE DRESSING

•  1.5 tablespoons freshly squeezed lemon juice
•  3 tbsp extra virgin olive oil
•  Salt and fresh ground black pepper to taste

Instructions

1. In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
2. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
3. Taste to check the seasoning and pour over the salad. Enjoy!
4. Recipe Notes
5. * This dressing stays good in the fridge in a sealed container for about 5 days.
6. * Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone mat. Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.

One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i’ve ever made.

Ingredients

• 2 pork chops, boneless 1" thick
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1 tbs butter
• 1 cup chicken broth
• ½ tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke

Instructions

1. Mix spices and brown sugar and rub into both sides of pork chops.
2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.
3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.
4. Secure lid, make sure vent is set to "sealing" and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.
5. Let pork chops rest for about 5 minutes before serving.

NOTES

• For best results it is recommended to use brined pork chops. Packaging will usually indicate that the pork chops contain a solution (usually 12%) to maintain moisture and tenderness.
• 
  
• If your pork chops aren’t pre-brined as described above, it is highly recommended to use a simple brine: A solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 2 hours before cooking. (thanks to reader Jack P.)

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Ultra-easy Garlic Butter Trout in Foil requires only 4 ingredients, and it is ready in less than 25 minutes. It’s also low-carb and gluten-free!

Ingredients:

• 1 lb steelhead trout filet
• Salt and fresh ground black pepper to taste
• 2 tablespoons butter, melted (you can use ghee if you are Paleo or doing Whole30)
• 2 cloves garlic, minced
• 1 teaspoon dill, minced (optional)

Directions:

1. Preheat oven to 375° F.
2. Cut two sheets of foil. It has to be big enough to wrap the trout.
3. Cover the [url:1]baking sheet[/url] with the aluminum foil and place the trout filet in the center.
4. Fold up all 4 sides of the foil.
5. Then, season the trout with salt and pepper.
6. Drizzle the melted butter over the trout until evenly coated.
7. Top with minced garlic and fresh minced dill.
8. Fold the sides of the foil over the trout. You need to cover it completely.
9. Bake for about 13 minutes or until the fish flakes easily with a fork.
10. Then, open the fail and broil for 3 minutes.

Stir-fried vegetables might be the perfect weeknight meal. Think about it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. You can serve vegan stir fry recipes on top of quinoa for some extra protein in your life, or you can eat it with a nice helping of healthy brown rice. I’ve even made it with some fried tofu on top and it’s always tasty!

Ingredients

• 2 cups broccoli, cut into small florets
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 teaspoon crushed red pepper (optional)
• 2 teaspoons fresh ginger, grated
• 1/4 cup vegetable broth, optional water
• 1/2 cup carrot, shredded
• 1/4 cup cashews, optional water chestnuts
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon coconut sugar, optional
• 1 tablespoon sesame seeds

Instructions

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

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Low-Carb Taco Soup - SO good! I wanted to lick the bowl!! If you aren't doing low-carb, feel free to add corn and black beans. Ground beef, taco seasoning, Ranch dressing mix, diced tomatoes and green chilies, cream cheese, Velveeta, beef broth. Just dump every in the crock pot and dinner is done. Can freeze leftovers for a quick meal later. This soup is seriously delicious!! #crockpot #slowcooker #soup #taco #lowcarb

INGREDIENTS:

• 2 lb ground beef, cooked
• 1 (8-oz) package cream cheese
• 1 (8-oz) package Velveeta cheese, cubes
• 1 (1-oz) package Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
• 3 Tbsp taco or  southwestern seasoning  (Mrs. Dash Southwest Chipotle)
• 2 (10-oz) cans Ro*tel diced tomatoes and green chiles
• 4 cups beef broth

INSTRUCTIONS:

• Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
• Serve with cheese, cilantro and sour cream, if desired.

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Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!

ingredients

• 2 pounds mushrooms
• 1 tablespoon oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce (or tamari)
• 3 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste

directions

• Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

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Sweet and tender roasted carrots in a tasty maple dijon glaze.

ingredients

• 2 pounds carrots, well scrubbed or peeled
• 2 tablespoons oil
• 2 tablespoons maple syrup
• 1/2 tablespoon grainy mustard
• 1/2 tablespoon dijon mustard
• 1/2 tablespoon white miso paste (gluten-free for gluten-free)
• 1/2 tablespoon rice vinegar
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1 small clove garlic, grated
• 1 tablespoon parsley, chopped (optional)

directions

1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
2. Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
3. Note: You should be able to find the miso in the Asian section of grocery stores and if you cannot find it simply omit it and these carrots will still be amazing!

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Baked Queso Chicken will be your new favorite weeknight meal! It’s not only QUICK and EASY, but delicious. With just a few ingredients and a special tip, you will have moist and tender chicken on the table with almost no effort.

Ingredients

• 1 cup Buttermilk
• 4 boneless chicken breast
• 2 teaspoons taco seasoning
• salt and pepper
• 10 ounces Ro-Tel tomatoes and chilies
• 1 cup queso 12 ounces
• 1 cup pepper jack and cheddar cheese shredded

Instructions

• Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.
• Preheat oven to 375º.
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• Sprinkle chicken with taco season and salt and pepper. Place in a glass baking dish.
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• Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
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• Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.

Marsala wine and mozzarella cheese got together and decided to skip the traditional chicken marsala on the menu, instead upping the ante with a buttery pan seared chicken & mushroom dish called Chicken Lombardy. It sounds fancy, but you’ll soon discover it’s shockingly simple. It’s the best use of both wine & cheese in a single recipe!

Ingredients

• 8 oz pkg sliced baby bella mushrooms
• 2 tbsp butter, melted
• 3 large boneless, skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper, to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions, thinly sliced
• US Customary - Metric

Instructions

1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken.
2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat.
4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
5. Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly. 
7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
8. Transfer the chicken breasts to a lightly greased 9x13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.