Hubbard Squash Soup (Base)

Ingredients

• 1 Hubbard squash
• 1 tbs olive oil
• 2 tbs flour
• 3 cups water
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbs butter
• 1/4 tsp ground nutmeg

Directions

1. Preheat oven to 400 degrees.
2. Start out by cutting your squash horizontally. Scoop out the seeds and pulp and discard.
3. Brush the 1 olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season.
4. On a cookie sheet lined with aluminum foil, place the squash flesh side up. Bake the squash for 45 minutes to 1 hour until the flesh is soft.
5. When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. A small Hubbard squash will provide about 3 to 3 1/2 cups of squash after scooping.
6. Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree.
7. Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil.
8. Let your soup simmer for about 10 to 15 minutes, stirring as needed. 
9. You can enjoy this soup as is, or add whatever ingredients you desire from here. Experiment!

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Original recipe: unknown

Posted by Emilee

Pork Chops w. Lemon Thyme Creme Sauce

Ingredients

• 4 rib or sirloin pork chops bone in (about ½-inch thick)*
• 4 tbs unsalted butter, divided
• ½ cup flour
• 1 tsp salt or creole seasoning
• ½ tsp pepper
• ½ tsp garlic powder
• 1 tsp shredded lemon zest
• 1 clove garlic, minced
• 3 tbs fresh lemon juice
• ¼ cup white wine
• ½ tsp thyme
• ½ tsp salt
• ½ cup heavy cream

Directions

1. Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
2. Mix the flour, 1 tsp. salt, ½ tsp. pepper and ½ tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
3. Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
4. In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
5. Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes. Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
6. Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
7. Drizzle sauce over pork chops and serve immediately.

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Original recipe: Unknown

Posted by Emilee

Buffalo Ranch Stuffed Chicken

Ingredients

• 4 boneless skinless chicken breasts, 6 ounces each
• 4 ounces cream cheese, room temperature
• ½ cup grated cheddar cheese
• 1 packet ranch seasoning
• 1/2 cup buffalo sauce
• 1 tablespoon fresh parsley
• Ranch or blue cheese dressing, for serving

Directions

1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
4. Spoon the cream cheese mixture evenly into piece of chicken.
5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

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Original recipe: Unknown

Posted by Emilee

French Onion Beef Casserole

Ingredients

• 10 oz egg noodles
• 1 lb lean ground beef
• 2 cans (10.75 ounces each) cream of mushroom soup
• 1 jar (15 ounce) French Onion dip
• 1 cup French's fried onions (or off-brand equivalent)

 Directions

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
2. Cook egg noodles in a large pot of water, according to package directions. Drain.
3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

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Original recipe: Unknown
Posted by Emilee

Queso Smothered Chicken

Ingredients

• 1 bottle Lawry's Baja Chipotle (or Mesquite) 30 minute marinade
• 4 boneless chicken breast (8 thin-sliced)
• 1 tbsp olive oil
• 1 cup orzo
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tsp southwest seasoning or chili powder
• 8 oz velveeta (diced) or jarred queso
• 10 oz can diced tomatoes & green chilies (or homemade pico style salsa)

Directions

1. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
2. While the chicken is grilling prepare the orzo.
3. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned.  Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
4. Combine diced tomatoes & green chiles (undrained) and Velveeta in a medium bowl.  Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
5. To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.

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Original recipe: The Plain Chicken

Posted by Emilee

Chimichurri Sauce

Ingredients

• 1 cup flat-leaf parsley, firmly packed
• 3 cloves garlic, FRESH
• 2 tbsp oregano, FRESH
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tsp lemon zest, optional
• pinch red pepper flakes, optional
• salt

Directions

1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest (if using).
3. Season with salt and a pinch of red pepper flakes (if using)

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Original recipe: unknown

Posted by Emilee

Philly Cheesesteak Stuffed Peppers

Ingredients

• 8 bell peppers, colors of your choosing
• 1 lb ground beef
• 1 1/2 cup brown mushrooms, sliced
• 1 small onion, sliced
• 1 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 cups mozzarella cheese, shredded
• 2 tbsp olive oil, divided
• 1 tbsp butter, optional

 Directions

1. Preheat oven to 400 degrees. De-seed the bell peppers through the stem. Place them upright in a baking dish. (It may be helpful to cut the tips off the bottoms so they stand up on their own). Brush the peppers with olive oil, and season with salt & pepper. Bake, covered with foil, for 10 minutes. Remove from oven, but keep oven on.
2. In a small mixing bowl, combine beef broth and Worcestershire sauce.
3. Meanwhile, heat a drizzle of olive oil in a saute pan over medium heat. Brown ground beef (season with salt, pepper, and garlic powder if desired), remove from pan and set aside. Add butter to pan, saute mushrooms and onions until tender (season with salt and pepper if desired).
4. Add beef back into pan. Stir to combine. Add sauce mixture to pan. Let simmer 5 minutes.
5. Spoon mixture into the bell peppers. Add mozzarella cheese on top. Be generous! Cover with foil and bake for an additional 15 minutes, or until cheese is melted.
6. Serve with rice and chipotle mayo for some extra zing!

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Original recipe: A combination of a few different sites
Posted by Emilee

Crispy Slow Cooker Carnitas

Ingredients

• 4-5 lbs lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 1 cup beer (or chicken stock)
• 1 medium white onion, diced
• 4 cloves garlic, peeled and minced
• 1 tbsp chipotle powder
• 2 tsp cumin
• 1 tsp black pepper
• 1 tsp chili powder
• 1 1/2 tsp salt

Directions

2. Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
3. Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices, we’re going to use them later!)
4. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
5. Repeat with the other baking sheet of pork.
6. Serve immediately in tacos, burritos, salads, or whatever sounds good to you!  This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

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Original recipe: GimmeSomeOven

Posted by Emilee

Slow Cooker Chicken Fajitas

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lb boneless, skinless chicken breast, cut in half
• 2 tablespoons taco seasoning
• 4 cloves garlic, diced
• 1 lime
• 10 oz canned diced tomatoes with green chiles, drained 

Directions

1. Add half of the sliced peppers and onions to your slow cooker.
2. Layer the chicken and coat all sides with taco seasoning.
3. Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
4. Add the remaining peppers and onions, cover and any remaining lime juice.
5. Cook on high for 3-4 hours.
6. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
7. Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
8. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
9. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!

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Original recipe: Tasty.co
Posted by: Emilee

Pico de Gallo

Ingredients

• 5-6 roma tomatoes, chopped
• 1 small onion, chopped (red is preferred, but others can be used)
• 1/2 cup fresh cilantro, chopped
• 2 Serrano or Jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 2 tbsp lime juice
• Salt and pepper to taste

Directions

1. Combine
2. Let sit for at least an hour, preferable overnight
3. Enjoy!

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Original recipe: HireTheStache.com

Posted by Emilee

Sausage Puffs

Ingredients

• 1 lb breakfast sausage browned and drained (can use mild or hot)
• 4 1/2 tablespoons of butter melted and cooled
• 1/3 cup coconut flour
• 2 tablespoons full fat sour cream
• 4 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 cups sharp shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees and grease a cookie sheet.
2. Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
3. Add coconut flour and baking powder to the mixture and stir until combined.
4. Add drained browned sausage.
5. Stir in cheese.
6. Drop batter by tightly packed spoonfuls on greased cookie sheet. I made 36.
7. Bake for 15-18 minutes or until tops are slightly brown.

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Original Recipe: Kasey Trenum

Posted by Emilee

Servings: 36 (single puffs)

Carbs/serving: <1g