Creamy Chicken & Broccoli Casserole

Ingredients

• 4 cups shredded cooked chicken breast
• 2 broccoli heads, cut into small florets
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 3/4 cup chicken stock
• 8 oz softened cream cheese
• 1 1/2 cups shredded mozzarella cheese
• Fresh cracked pepper, to taste
• Fresh chopped parsley, or garnish

Directions

1. Preheat your oven to 400 degrees and lightly grease a baking pan.
2. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning.
3. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.
4. Top with broccoli florets and shredded mozzarella. Bake in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the cheese. 
5. Garnish with fresh chopped parsley and serve immediately. Enjoy!

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Original Recipe: unknown

Posted by Emilee

Servings: 6

Carbs/serving: 8g

Crockpot White Chicken Chili

Ingredients:

• 2 1/2 lbs boneless skinless chicken breast
• 30 oz white beans
• 5 oz green chili and tomato
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 chicken bouillon cubes
• 2 c water
• 2 cloves garlic
• 3 tbsp butter (salted)
• 3 tbsp white flour
• 1 c milk
• ½ c sour cream

Directions:

1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
2. Cook on high for 4 hours, or low for 8 hours.
3. Shred chicken.
4. In a small sauce pan, melt the butter over medium heat. Add the flour and whisk for a minute or two until it's bubbly and smooth. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker. Add the sour cream to the slow cooker and mix it in well.
5. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

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Original Recipe: unknown

Posted by Emilee

Tomato Basil Cream Sauce

Ingredients:

• 2 tablespoon olive oil
• 4 cloves garlic
• 1 ½ cup cherry tomatoes, halved
• ¾ cups heavy cream
• Fresh basil

Directions:

1. Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. 
2. Add cherry tomatoes and cook until softened. (Tip: make sure tomatoes are facing flat-side-down.) 
3. Smoosh the halved tomatoes gently to determine if they're done; when soft enough they will release their juice and flesh with gentle prodding.
4. Reduce heat to low and add cream.
5. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. 
6. Season to taste with salt and pepper.

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Original Recipe: Life's Ambrosia

Posted by Emilee

Emilee's Famous Alfredo Sauce

This alfredo is great with pasta or as a pizza/dipping sauce.

Ingredients:

• 4 oz cream cheese (half of one brick)
• 2 cloves garlic
• 3/4 c parmesan cheese, shredded or grated
• 1 tbsp butter
• 1/2 c milk (sub heavy cream + water for keto)
• Garlic powder to taste
• Salt to taste
• Black pepper to taste

Directions:

1. Heat butter in a saucepan over low/medium heat. Saute garlic until aromatic.
2. Add milk or heavy cream. Allow to warm up, but not boil.
3. Add cream cheese and allow to melt. Stir until combined. (Tip: cut cream cheese into smaller bits so it melts faster)
4. Add parmesan cheese. Stir until smooth. 
5. Season with garlic powder and/or salt to taste.

(Note: If you'd like it thicker, add more cream cheese & parm. If you'd like it thinner, add more milk or heavy cream/water.)

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Original Recipe: Emilee

Posted by Emilee

Servings: 6
Carbs/serving: 4g

Puppy Chow

Emilee's HERETICAL Recipe

Ingredients:

• 9 c rice Chex
• 1 c semi-sweet chocolate chips or 6 ounces semi-sweet chocolate chips, melted
• 1⁄2 c smooth peanut butter, melted
• 1⁄4 c butter, melted
• 1 -2 teaspoon vanilla
• 1 1⁄2 c powdered sugar
• Paper bag

Directions:

1. In a microwave safe bowl (or on the stovetop with a double boiler) melt chocolate chips, peanut butter, and butter together.
   
   If using the microwave, set for 30 second intervals, stirring in between until combined.
   
   If using stovetop, stir occasionally until combined.


2. Add vanilla to chocolate/butters mixture
3. Coat rice Chex with the delicious goop
4. Dump all of this into the paper bag
5. Add powdered sugar
6. While holding the bag closed, and supporting the bottom, shake vigorously to evenly coat all rice Chex
7. Enjoy!

Deirdre's Recipe (the correct way)

Ingredients

• 7 c rice Chex
• 1 c semisweet chocolate chips
• ½ c peanut butter (chunky is better but either works)
• 1 stick (½ c) butter
• 2 c powdered sugar (or as much as needed)

Directions

1. Melt chocolate chips, peanut butter, and butter and mix until smooth.
2. Pour over Chex (in a paper bag or a large bowl). Stir to coat.
3. Add powdered sugar and mix/shake until perfectly coated and beautiful.

Note: The smaller box of Chex is about 10 cups total, so I like to do 1.5x the original recipe and use the entire box.

Edit: so after some experimentation I have determined that the Family Size box of Chex is something like 16c of cereal. Which means it breaks down nicely into two batches, if you're a little generous with your measurements. I've also determined that with my particular set of bowls, it's easier to mix/shake a 7c batch than a 10c one. IN CASE ANYONE WAS WONDERING.

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Original Recipe: unknown

Posted by Emilee and Piera, respectively

Chocolate Chip Pudding Cookies

Ingredients:

• 1 c salted butter, softened
• 3/4 c brown sugar
• 1/4 c sugar
• 1 (3.4 oz) pkg. instant vanilla pudding mix, dry
• 2 eggs (at room temp)
• 1 1/2 tsp vanilla
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 c milk chocolate chips
• 1 c white chocolate chips (could also substitute for more milk chocolate chips)

Directions:

1. Preheat oven to 350°F.
2. Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
3. Beat in one egg at a time.
4. In a separate bowl mix together flour, baking soda and baking powder. 
5. Slowly stir into the wet ingredients. Then stir in the chocolate chips.
6. Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes, or until the edges are set. You want the center to look a little underdone. Let sit on pan for 2 minutes, and then remove to a cooling rack.

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Original Recipe: unknown

Posted by Emilee

Mashed Cauliflower

Ingredients:

• 1 head cauliflower
• 2 tbs butter
• 3 cloves garlic
• 1 tbs cream cheese
• ¼ cup parmesan, grated
• ½ tsp salt
• ⅓ tsp pepper

Directions:

1. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes until tender. Drain and use a dish towel or paper towels to pat the cauliflower dry. This will ensure the mash is fluffy and thick. (Note: use a small amount of coconut flour to soak up any excess moisture)
2. While the cauliflower is cooking, melt the butter in a small saucepan. Add the garlic and cook for 2-4 minutes until very fragrant and tender. Remove from heat.
3. Add the cauliflower, garlic butter, cream cheese, Parmesan cheese, salt, and pepper to a food processor or blender. Puree until smooth and fluffy. 

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Original Recipe: unknown

Posted by Emilee

Servings: 6
Carbs/serving: 3g

Garlic Butter Smashed Sweet Potatoes with Parmesan Cheese

Ingredients:

• 4 medium (or 3 large) sweet potatoes (the fatter the better--it means wider pieces)
• A light spray of olive oil
• 3 tbsp melted butter
• 4 cloves garlic , crushed/chopped
• Salt and pepper to taste
• 2 tbsp grated parmesan cheese

Directions:

1. Preheat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes.
2. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
3. Boil Method (author’s preference): Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20-25 minutes or until just fork-tender. Drain well. -or-
   Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
4. Smash:
   Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
   
   Mix together the butter, garlic and parsley. Pour the mixture over sweet potatoes.
   
   Sprinkle with salt and pepper and lightly spray with olive oil spray.
   
   Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

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Original Recipe: Cafe Delites

Posted by Emilee

Hot Tomato Basil Cheese Dip

Ingredients:

• 1 c sour cream
• 1/2 tsp mustard powder
• 1 tsp dried thyme
• 8 oz mozzarella cheese, coarsely grated (about 2 cups)
• 12 oz Monterey Jack cheese, coarsely grated (about 3 cups)
• 1 c basil leaves, chopped, plus more for serving
• 1/2 c cherry tomatoes, quartered
• Italian bread for slicing, or pre-made bagel chips

Directions:

1. Heat oven to 350 degrees F.
2. Mix sour cream, mustard powder, and thyme in a large bowl 
3. Stir in the mozzarella, Monterey jack and 1 cup chopped basil leaves. 
4. Pour into a 2-quart baking dish or pie dish. Bake until the cheese has melted and is bubbling, 10 to 15 minutes.
5. Turn oven to broil and broil the cheese dip until golden brown on top, about 2 minutes. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices or bagel chips.

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Original Recipe: unknown

Posted by Emilee

Thai Sweet Chili Chicken

Ingredients:

• 2 lbs skinless, boneless chicken breast, cut into small pieces
• 1 tbsp oil
• 2 cloves garlic, minced
• 6 tbsp bottled Thai sweet chili sauce
• 2 tbsp lime juice
• 1/2 tbsp chopped cilantro leaves
• Pinch of salt
• Oil, for deep-frying (enough to immerse the chicken bits)
• White rice

Frying batter:

• 1 egg white
• 1/2 cup all-purpose flour, sifted
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup water, ice cold
• 1 tablespoon cooking oil
• Pinch of salt
  
  Note: did not need to increase batter amount when increased chicken amount

Directions:

1. Mix all the ingredients for the batter until well combined. 
2. Coat chicken with batter.
3. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. (Tip: do this in batches)
4. Empty oil from the wok/skillet and replace pan on low to medium heat. Add the 1 tbsp of cooking oil and saute garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
5. Dish out, garnish with the cilantro. Serve immediately over white rice.

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Original Recipe: Rasamalaysia

Posted by Emilee