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Roasted Baby Carrots

Roasted Baby Carrots

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 Roasted Baby Carrots
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.
  2. In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.
  3. Bake for 15-20 minutes, until the carrots are tender.
  4. Place the carrots into a bowl and mix with the honey or artificial sweetener. Sprinkle the carrots with parsley or other herbs.
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Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup

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 Homestyle Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
  2. Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes then quickly release any remaining pressure. Remove the pressure cooker lid.
  3. Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes or until the noodles are tender, stirring frequently.
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Easy Egg Muffins

Easy Egg Muffins

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 Easy Egg Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-sticking cooking spray.
  2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
  3. In a medium bowl, whisk together the eggs whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
  4. Place in the over and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
  5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week or freeze and store in a freezer bag for up to 3 months.
  6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
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Creamy Chicken Apple Salad

Creamy Chicken Apple Salad

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 Creamy Chicken Apple Salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts
  2. In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.
  3. Serve salad over your choice of lettuce leaves, bread or crackers.
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Cantaloupe- Lime Sorbet

Cantaloupe- Lime Sorbet

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 Cantaloupe- Lime Sorbet
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
Instructions
  1. In a food processor or blender, process the cantaloupe, banana, lime zest and lime juice for 1 to 2 minutes or until the mixture is smooth, scraping the sides as needed.
  2. Add the stevia sweetener. Process for 15 to 20 seconds or until the mixture is smooth.
  3. Pour the mixture into an electric ice cream maker. Freeze according to the manufacturer’s directions. Or place the mixture in a 1 – quart bowl. Freeze, covered, for 4 to 6 hours, or until frozen, stirring every hour.
  4. Garnish with the mint and lime slices.
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Baked Apples and Pears with Almonds

Baked Apples and Pears with Almonds

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 Baked Apples and Pears with Almonds
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Fill a small baking dish with ¼ inch of water. Set aside.
  2. Cut ½ inch off the top of the apples. Reserve the tops.
  3. Using a spoon or paring knife, core out the apples, leaving the bottoms intact.
  4. In a small bowl, combine the almonds, cranberries, and cinnamon, stirring gently
  5. Drizzle the honey over the almond mixture, stirring until the almonds and cranberries are coated.
  6. Spoon the almond mixture into the apple cavities. Replace the tops. Place the apples in the baking dish. Bake, covered loosely with aluminum foil, for 30 minutes. Remove the foil. Bake for 15 minutes or until the apples are tender and lightly golden.
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Air Fryer Crispy (Un) Fried Chicken

Air Fryer Crispy (Un) Fried Chicken

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 Air Fryer Crispy (Un) Fried Chicken
Course Main Dish
Prep Time 45 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 45 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat the air fryer to 390 degrees F.
  2. In a shallow pan or dish, whisk together the flour, parsley, oregano, pepper and cayenne.
  3. In a separate shallow pan or dish, whisk together the buttermilk and hot sauce. In a third shallow pan or dish stir together the crispbread crumbs and Parmesan. Set the dishes and a large plate in a row, assembly-line fashion. Dip the chicken in the flour mixture, then in the buttermilk mixture and finally in the crumb mixture, turning to coat at each step and gently shaking off any excess. Using your fingertips gently press the crumb mixture so it adheres to the chicken. Place the chicken on the plate. Cover and refrigerate for 30 minutes to 4 hours.
  4. Lightly spray the chicken with cooking spray. Arrange the chicken in a single layer in the air fryer basket. (Don’t overcrowd; work in batches as needed.) Cook for 10 to 15 minutes or until the chicken is no longer pink in the center and the top coating is golden brown, turning once halfway through and lightly spraying with the cooking spray.
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