Roasted Cauliflower

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Recipe courtesy of natashaskitchen.com

Ingredients 

  • 1 medium cauliflower, sliced in small florets, or 1/2″ thick steaks
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter, melted
  • ½ tsp garlic powder
  • ½ tsp salt, or to taste
  • ¼ tsp ground paprika
  • ¼ tsp ground black pepper, or to taste

Directions

  1. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
  2. Slice the head of cauliflower into 1/2″ thick steaks, breaking up wedges into even, bite-sized pieces.
  3. Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
  4. In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
  5. Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

Strawberry Oatmeal Bars

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Recipe courtesy of wellplated.com

Ingredients 

  • 1 cup old-fashioned rolled oats
  • 3/4 cup white whole wheat flour or substitute all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter melted
  • 2 cups small-diced strawberries – about 10 ounces, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
  • 1 tablespoon granulated sugar divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

Directions

  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Loaded Chicken and Potato Casserole

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Recipe courtesy of allrecipes.com

Ingredients 

  • Cooking spray
  • 5 large russet potatoes, peeled and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 6 slices thick-cut bacon
  • 2 cups shredded rotisserie chicken
  • 8 ounces cream cheese, softened.
  • 1 cup water
  • 1/2 cup sliced scallions, plus more for garnish
  • 2 teaspoons hot sauce
  • 8 ounces shredded Mexican cheese, divided
  • 3 tablespoons sour cream, for serving.

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
  2. Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
  3. Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
  4. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
  5. In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
  6. Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
  7. Bake until cheese is melted, 10 minutes longer.
  8. Set an oven rack about 6 inches from the heat source and switch to the oven’s broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
  9. Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.

Eggplant Lasagna

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Recipe courtesy of loveandlemons.com

Ingredients 

  • 2 to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks
  • Sea salt
  • Extra-virgin olive oil, for drizzling
  • 1½ cups marinara sauce
  • 2 cups grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Red pepper flakes, for sprinkling
  • Fresh basil leaves, for garnish

Filling

  • 2 cups (16 ounces) whole milk ricotta cheese
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.
  2. Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 25 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
  3. Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
  4. Brush a 9×13-inch or similar baking dish with olive oil and spread ½ cup of the marinara sauce on the bottom. Cover with a layer of the roasted eggplant slices, then top with half the ricotta mixture and dot with another ½ cup of the marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on top.
  5. Bake for 30 minutes, or until the cheese on top is browned and bubbling. Let stand for 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.

Slow-Cooker Chicken Tortilla Soup

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1-1/2 cups frozen corn
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh cilantro
  • Crushed tortilla chips
  • Optional: Chopped avocado, jalapeno peppers and lime wedges

Directions

  1. In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.
  2. Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. Sprinkle with tortilla chips. Serve with toppings as desired.

Pear Apple and Celery Salad

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 2 tablespoons butter
  • 1/2 cup pecan halves
  • Dash salt
  • 10 celery ribs with leaves
  • 2 medium Bosc pears
  • 2 medium Fiji apples

LEMON BALSAMIC VINAIGRETTE:

  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated lemon zest
  • Dash salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  1. In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 1-2 minutes, stirring constantly. Add pecans and salt; reduce heat to low. Cook and stir until pecans are browned, 2-3 minutes. Remove from heat; transfer to a small bowl to cool completely.
  2. Remove leaves from celery; place in a large bowl. Thinly slice ribs; add to leaves. Quarter pears and apples. Cut into 1/4-in.-thick slices. Add to celery. In a small bowl, whisk oil, vinegar, syrup, zest, salt and pepper until combined. Pour over salad; toss to coat. Top with pecans and Parmesan cheese.