You have been asking……….and we are super excited to FINALLY make it happen! Stay tuned……
I really love this soup. It has great flavor and there is nothing better than hot soup waiting for you after work on a cold day.
2 C. dry cannellini beans
1 C. frozen chopped onion
4 t minced garlic
2 bay leaves
1 t dried rosemary
1 t dried thyme
1 parmesan cheese rind (opt)
Rinse beans in colander and add to large zipper bag.
Add next 6 ingredients to beans. Zip to seal.
Add bean mixture to slow cooker along with
64 oz low sodium chicken broth.
Cook on low for 10 hours, remove cheese rind then add ¼ C. heavy cream & ¼ C. grated parmesan cheese about 15 minutes before serving.
Sprinkle with real bacon bits if desired.
We love tilapia! It is inexpensive and easy to make. Here is one of our favorite recipes.
4-6 tilapia filets
1 ½ t Chinese 5 spice powder
3 T tamari
3 T honey
Add tilapia filets to 9×13 baking dish.
Mix next 3 ingredients in a small bowl and pour over tilapia.
Cover with plastic wrap.
Bake uncovered in a 350 degree oven for 20-30 minutes or until fish flakes easily with a fork.
Pesto! It’s not just for pasta!
Pesto has great flavor and when you buy the store bought, all the hard work has been done for you. It makes a great marinade. I used chicken tenders but you could also use chicken breasts or steak. ohhh steak! I am making that next. It sounds wonderful.
12-15 chicken tenders
½ C. jarred basil pesto sauce
1 C. shredded mozzarella cheese
3 large or pint of cherry tomatoes
Spray a 9×13 baking dish with non stick spray.
Pour half of pesto sauce in bottom of pan and spread thin.
Add chicken tenders. Top with tomato slices.
Brush tomatoes with remaining pesto sauce.
Sprinkle with cheese. Cover with foil.
Bake covered in a 375 degree oven for 30 minutes or until chicken is cooked through.
Serve with a crusty bread and use sauce from pan for a bread dip.
What is your favorite way to use pesto?
Now this is comfort food! Perfect meal for a cool crisp night. Best of all, you can easily pop this in the oven after work. No slaving over a hot stove or messing up the kitchen on a busy weeknight. Just bake and serve!
1 ½ lb pork tenderloin
6 baby new potatoes
Small bag baby carrots
1 ½ C. frozen chopped onion
2 T olive oil
2 t dried rosemary
1 t dried sage
¼ t pepper
Place tenderloin in 9×13 baking dish sprayed with non stick spray.
Add potatoes, carrots and chopped onion around pork.
Drizzle with olive oil.
Sprinkle with herbs and toss gently go coat.
Cover with foil.
Bake covered in 450 degree oven for 40-45 minutes or until vegetables are tender and meat is 165 degrees.
How would you like to make 10 dinners in 1 hour?
You can with my new custom menu planning tool!
Here is how it works-
1. sort the recipes by clicking on “freezable”
2. Select any meals you would like to make (slow cooker are my favorite) and add to your meal plan.
3. Once all your meals are added to the plan, adjust the serving size to double or triple (12 or 18) servings. Each recipe is set at 6 servings so double would be 12 and triple would be 18 and so on.
4. Print your recipes and grocery list.
5. Assemble meals as usual. If making multiple of one recipe, be sure to package into seperate containers. Freeze 5 for now and put 5 in the fridge for a busy week ahead.
Do this twice a month and your freezer will stay stocked with healthy dinners and keep from having to serve a deep fried dinner from a drive thru!
It’s A Giveaway!!!!!
I love this stuff so much, I want to share it with you!
You can read my story HERE
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Don’t be scared by the artichokes, you can omit them and this recipe will still be a hit with the family! Pictured is without artichokes. That is what everyone ate, except me….bring on the artichokes, LOVE THEM!
4-6 boneless chicken breasts
14 oz can artichoke hearts in water, drained (optional)
½ C. low fat mayonnaise
½ C. grated parmesan cheese
1 C. Panko bread crumbs
Place chicken breasts in a 9×13 baking dish sprayed with non stick spray.
Rough chop artichokes (if using) and add to small bowl with next 2 ingredients.
Mix well and spread over chicken.
Sprinkle with bread crumbs.
Cover with foil.
Bake uncovered in a 375 degree oven for 35 minutes or until chicken is cooked through.
This recipe got really good reviews from the kids. They raved about it before I could even ask. Keep this recipe in your back pocket. It’s a keeper!
All the flavor of Chicken Cordon Bleu without all the hard work. You can toss this make ahead meal together in about 10 minutes for a quick go-to dinner later.
5 boneless chicken breasts
Pepper to taste
1 t dried parsley
5 slices Swiss Cheese
2 oz low fat cream cheese
¼ C. whole wheat bread crumbs
5 slices deli ham
Place chicken in 9×13 baking dish sprayed with non stick spray.
Spread chicken with cream cheese. Or drop by spoonfuls (it’s faster)
Sprinkle with pepper and parsley.
Top with ham, Swiss then bread crumbs.
Cover with foil.
Bake covered in 400 degree oven for 30 minutes or until chicken is no longer pink. Uncover and bake 5 minutes to crisp bread crumbs.
YUM YUM!!! This one was a crowd pleaser and when I say crowd I mean “my crowd” everyone at the dinner table liked it. Love a recipe that I know everyone will like. I put those rare gems in the vault, or at least the favorites folder on the computer. That’s kinda like a vault, right?
What is one of your favorite recipes loved by your “crowd”?