Spinach Artichoke Dip

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic, grated
• One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped 
• One 14-ounce can artichoke hearts, drained well and coarsely chopped
• 1/2 cup shredded whole-milk mozzarella
• 3/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper
• Crackers, chips, or toasted bread, for serving

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. 
2. Spray a 1-quart baking dish with nonstick cooking spray.
3. Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. 
4. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) 
5. Add the spinach to the cream cheese mixture, breaking it up as you add it. 
6. Add the artichokes, mozzarella, and 1/2 cup of the Parmesan, mixing to combine. 
7. Season with salt and pepper. 
8. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
9. Bake until the dip begins to bubble, 20 to 25 minutes. 
10. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. 
11. Serve warm with crackers, chips or toasted bread. 

Blueberry goodies collection

These come from the Preppy Kitchen. For the best result, go by weights.

Blueberry Muffins Recipe

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 ounces fresh blueberries
• ¾ cup granulated sugar (170g) [note: replace with monk fruit but taste as you go]
• ½ cup unsalted butter, melted (113g) [replace with the same amount of coconut oil]
• 2 large eggs, room temperature [you can use the equivalent in egg substitute]
• 2 teaspoons vanilla extract
• ¾ cup whole milk, room temperature (180ml)
• Coarse sugar for topping [You can omit this or use coconut sugar]

1. Preheat to 400°F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
3. In a small bowl, combine the blueberries with about 1 tablespoon of the dry mixture, then toss to coat. (This will help prevent them from sinking in the batter.)
4. In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes.
5.  Beat in the vanilla. 
6. Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. 
7. Stir in the blueberries. 
8. Divide the batter among the paper liners. (They will be full.) 
9. Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.
10. Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. 
11. Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.

Blueberry Jam

• 6 cups fresh blueberries (900g)
• 2 cups granulated sugar (400g)
• 2 tablespoons freshly squeezed lemon juice

NOTE: I would not recommend using anything other than real sugar, but if you do want to substitute, use as natural a sugar as possible and taste as you add. You may need to add some pectin.

1. Wash the blueberries and dry them well. 
2. Add them to a large pot (at least 5 quarts), along with the sugar and lemon juice.
3. Place the pot over medium heat. 
4. Cook the blueberries, stirring frequently, for 5 to 7 minutes, until they release their juices and the sugar dissolves. (Scrape the sides of the pot frequently). 
5. Mash about half of the blueberries with a potato masher.
6. Attach a candy thermometer to the side of the pot. 
7. Bring the mixture to a boil over medium-high heat, stirring frequently.
8. Gently boil the jam for 15 to 20 minutes, stirring frequently, until the jam is thick and syrupy and the temperature reaches 218 to 220°F. (Stir more regularly during the last 10 minutes of cooking. 
9. As the jam thickens, it is more likely to scorch on the bottom or sides of the pot. 
10. Adjust the heat between medium and medium-high to keep the jam at a strong simmer, moving closer to 220°F, but not boiling too rapidly.)
11. When it’s done, pour the hot jam into sterilized mason jars and chill overnight. 
12. Store in the refrigerator or freezer, or follow the directions provided by the canning jar manufacturer for how to sterilize, process, and seal your jam jars safely.

Blueberry Scones

• 2 cups all-purpose flour (240g)
• ⅓ cup granulated sugar plus more for sprinkling (66g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter cubed (113g)
• 1 cup fresh or frozen blueberries (6 ounces/170g)
• Zest of 1 lemon
• ¾ cup cold heavy cream (180mL)
• 1 cold large egg

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 
2. Add the butter and work it into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. 
3. Stir in the blueberries and lemon zest.
4. In a small bowl, whisk together the cream and egg.
5.  Pour over the flour mixture.
6.  Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
7. Turn out the dough onto a lightly floured surface. 
8. Knead it gently a few times to shape it into a ball. 
9. Press the dough into an 8-inch circle. Cut into 8 wedges.
10. Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
11. Meanwhile, preheat the oven to 400°F. 
12. Line a large baking sheet with parchment paper.
13. Transfer the frozen scones to the prepared baking sheet, placing them about 2 inches apart.
14.  Brush lightly with a little more cream and sprinkle with sugar.
15. Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. 
16. Let cool for at least 10 minutes before serving.

Notes

Flour the knife or bench scraper to help the dough from sticking when cutting. You can flour your hands as well, if needed. Press straight down when cutting. Don’t drag your blade through the dough. This can compress and seal the edges, preventing the scones from rising properly.

Blueberry Crisp

For the Filling:

• ½ cup granulated sugar (100g)
• 1½ tablespoons cornstarch
• 6 cups blueberries (800g)
• 1 tablespoon lemon juice

1. In a large bowl, stir together the sugar and cornstarch. 
2. Add the blueberries and lemon juice and toss well to combine. 
3. Transfer the filling to a greased 2-quart or 8-inch square baking dish.

For the Topping:

• ¾ cup all-purpose flour (90g)
• ½ cup packed light brown sugar (110g)
• ½ cup rolled oats (or quick-cooking) (56g)
• 6 tablespoons unsalted butter, melted (85g)
• 1½ teaspoons ground cinnamon

1. In a medium bowl, stir together the flour, brown sugar, oats, butter, and cinnamon until crumbly but all of the flour is moistened by the butter. 
2. Squeeze the mixture into larger clumps using your hands. 
3. Scatter the topping evenly over the filling.

1. Preheat the oven to 375°F.
2. Bake for 50 minutes to 1 hour, or until the topping is golden brown and the filling is bubbly. (Loosely cover with foil after 25 minutes if needed to prevent excess browning.)
3.  Transfer to a wire rack to cool for 30 minutes. 
4. Serve the crisp with vanilla ice cream, if desired.

Blueberry Coffee Cake

For the Streusel Topping:

• ¾ cup light brown sugar (165g)
• 1 cup all-purpose flour (120g)
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter, softened and cubed

In a medium mixing bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Chill until ready to use.

For the Coffee Cake:

• 2½ cups all-purpose flour (300g)
• 2½ teaspoons baking powder
• ½ teaspoon kosher salt
• 10 tablespoons unsalted butter, softened
• 1¼ cup granulated sugar (250g)
• 1 tablespoon lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup whole milk, room temperature (160ml)
• 2 cups fresh blueberries (or frozen, but do not thaw) (300g)

Preheat the oven to 350°F. Butter a 9-inch-square baking pan, or spray it with baking spray.

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest.
3.  Beat on high speed until light and fluffy, about 4 minutes. 
4. Add the eggs, one at a time, beating until each is fully incorporated. 
5. Stop occasionally and scrape down the bowl.
6.  Beat in the vanilla.
7. With the mixer on low speed, add a third of the flour mixture to the butter mixture. 
8. Pour in half of the milk, beating until just incorporated. 
9. Repeat, alternating with the remaining milk and flour mixture. 
10. Fold in blueberries. (The batter will be thick.)
11. Spread the batter into the prepared baking pan. 
12. Sprinkle with streusel topping.
13. Bake for 55 minutes or until a wooden pick inserted into the center of the cake comes out clean. 
14. Let cool for at least 15 minutes before slicing and serving.

Easy Fruit Kuchen

 This is from the Martha White corporation.

• 1.5 cups Self-rising flour
• 1 cup sugar, divided
• 1/2 cup cold butter
• 1 large egg
• 3 cups sliced fresh plums, peaches or apples (around 1.5 lbs)
• 1/2 tsp cinnamon
• 3 tbsp melted butter
• Preheat oven to 375

1. Coat a 13x9-inch baking pan with spray or goop
2. Combine flour and 1/2 cup sugar in a large bowl
3. Cut the butter in by hand or use your processor until it resembles coarse crumbs
4. Whisk the egg and milk together
5. Stir in the flour mixture until just evenly moistened
6. Spread evenly on the prepared pan
7. Overlap slices of fruit in rows on top of the batter 
8. Combine the 1/2 cup sugar and cinnamon in a small bowl
9. Sprinkle evenly over the fruit
10. Drizzle with melted butter
11. Bake for 28-35 minutes or until golden brown.

Rotisserie Chicken Recipes

All of these recipes call for a Rotisserie chicken, either one you make or one bought from the store. The beauty of them is in the ease! 

Chicken Spaghetti Squash

• 1 large spaghetti squash (about 2 1/2 pounds)
• 2 tablespoons olive oil
• One 10-ounce package sliced mushrooms
• 1 red bell pepper, diced 
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 cup half-and-half
• 2 cups shredded rotisserie chicken (skin and bones discarded)
• 3 cups shredded Cheddar

Prep the squash

1. Preheat the oven to 425 degrees F. 
2. Cut the squash in half crosswise using a serrated knife. 
3. Dig out the seeds with a spoon and discard them. 
4. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons of water. 
5. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the flesh can be easily flaked with a fork, 13 to 14 minutes. 
6. Use a fork to scrape the sides of the squash, separating the strands. 
7. Leave the scraped strands in the squash. 
8. Drain and dry the casserole dish.

Cook the filling

1. Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat 
2. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. 
3. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt, and a few grinds of pepper. 
4. Cook, stirring, until the peppers are soft, about 5 minutes. 

Make the sauce

1. Add the half-and-half and bring to a boil. 
2. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.  
3. Fold in the chicken and 2 cups of Cheddar and stir until the cheese has melted. 

Finish the dish

1. Add the spaghetti squash strands and stir until well combined. 
2. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. 
3. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. 
4. Sprinkle with the scallion greens before serving.

Chicken Jalapeño Popper Melt

• 8 jalapeños, halved, seeded and ribs removed (if you cannot do heat, replace with bell pepper)
• 1 tablespoon olive oil 
• Kosher salt and freshly ground black pepper
• 8 thick slices country white bread 
• 1 cup shredded Oaxaca cheese
• 1 cup tortilla chips 
• 2 cups shredded rotisserie chicken (white and dark meat) 
• 1 stick (8 tablespoons) unsalted butter, at room temperature

1. Preheat the oven to 425 degrees F.
2. Toss the jalapeño halves on a baking sheet with olive oil, then season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
3. Heat a griddle or nonstick skillet over medium heat.
4. On each of the 4 bottom slices of bread, layer about 2 tablespoons of shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken, and then the remaining cheese. 
5. Top each with another slice of bread.
6. Spread both sides of the sandwiches with the butter. 
7. Cook the sandwiches, dome them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. 
8. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. 
9. Cut in half and serve.

Chicken Parmesan Casserole

• Kosher salt
• 1 pound fettuccine
• 2 cups shredded chicken (about the breast meat of 1 rotisserie chicken)
• 3 cups (12 ounces) shredded mozzarella
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Freshly ground black pepper
• 1 stick (8 tablespoons) unsalted butter, melted
• One 32-ounce jar of marinara sauce (about 4 cups)
• Fresh basil leaves, for garnish, optional

1. Preheat the oven to 425 degrees F. 
2. Bring a large pot of salted water to a boil over high heat.
3. Add the fettuccine to the boiling water and cook until al dente. 
4. Reserve 1 cup of the pasta cooking water, then drain the pasta. 
5. Set aside.
6. Meanwhile, combine the chicken and 2 cups of the mozzarella in a medium bowl.
7.  Combine the panko, Parmesan, garlic, oregano, 1 teaspoon salt, and a few grinds of black pepper in a separate medium bowl. 
8. Pour in the melted butter and mix until well combined.
9. Add the pasta, chicken mixture, marinara sauce, and reserved pasta water to a 9-by-13-inch baking dish and toss until well combined. 
10. Sprinkle with the remaining 1 cup of mozzarella, then top with the panko mixture. 
11. Bake until the breadcrumbs on top are golden brown, 25 to 30 minutes. 
12. Let cool for 15 minutes. 
13. Garnish with basil if desired.

Chicken Shepherd's Pie

• 2 Yukon gold potatoes, peeled and cut into large pieces (about 12 ounces )
• Kosher salt
• For the filling:
• 6 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 3 large ripe tomatoes, cored, and diced
• 1 cup low-sodium chicken broth
• 1 cooked rotisserie chicken, (about 2 pounds)
• 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out
• 1 cup loosely packed grated Cheddar cheese
• 1 large egg yolk

For the topping: 

1. Put the potatoes in a large pot with enough cold water to cover by about 1 inch, and add 1 teaspoon of salt. 
2. Bring to a boil over high heat. 
3. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes

For the filling: 

1. Preheat the oven to 375 degrees F. Heat 2 tablespoons of butter in a large skillet over medium-high heat. 
2. Add the onion and cook, stirring often, until soft, 3 to 5 minutes. 
3. Stir in the flour, then cook for 1 minute longer. 
4. Add the tomatoes and broth.
5.  Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
6. Remove the meat from the chicken, discarding all skin and bones. 
7. Cut or shred the meat into small pieces. (You should have about 2 cups.)
8. Stir the chicken and spinach into the sauce and season with salt and pepper. 
9. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven-safe ramekins.

to finish

1. Drain the potatoes well and force through a ricer or food mill- you should have about 2 cups. Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. 
2. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. 
3. Bake until the topping is lightly browned and the chicken is heated through, about 20 to 30 minutes.

Shortcut Chicken Enchiladas

• One 15-ounce can refried beans (about 1 cup)
• 1/2 teaspoon dried oregano
• 12 ounces (3 cups) shredded Monterey Jack cheese 
• 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded 
• Freshly ground black pepper
• One 16-ounce jar medium-spicy tomato salsa
• Twelve 6-inch corn tortillas
• Sour cream and pickled jalapenos, for serving (optional)

1. Preheat the oven to 375 degrees F. 
2. Stir together the beans, oregano, and 1 cup of cheese in a bowl. 
3. Add the chicken, season with pepper, and stir until evenly combined.
4. Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish.
5.  Stack the tortillas, wrap them in damp paper towels, and microwave until warm and pliable, about 15 seconds. 
6. Arrange the tortillas on a workspace, then divide the chicken filling among them (about 1/4 cup per tortilla). 
7. Roll the tortillas up like cigars, then transfer them to the baking dish seam-side down, positioning the rolls so the dish is evenly filled. 
8. Press the rolls gently with your hands so they begin to absorb the sauce. 
9. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups of cheese. 
10. Bake the enchiladas until the cheese melts and the centers are hot, about 30 minutes.
11.  Serve hot with sour cream and pickled jalapenos.

Chicken Tamales

• 14 large corn husks (available at Latin markets and many grocery stores)
• 1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
• 1 cup shredded Mexican-blend cheese
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 1/2 cup frozen green peas
• 1/2 cup pimiento-stuffed green olives, drained and halved
• 2 cups bottled green salsa
• 2 cups self-rising yellow cornmeal mix

1. Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
2. While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. 
3. Add the cornmeal mix and stir until combined.
4. Remove 2 corn husks from the water. 
5. Tear into 12 thin strips for tying up the tamales; set aside.
6. Unfold a soaked husk, wide-end up, on a work surface. 
7. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
8. Roll the tamale jelly-roll style to enclose the filling. 
9. Fold up the bottom end of the husk and tie with one of the strips of husk. 
10. Repeat with the remaining husks, filling, and ties.
11. Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. 
12. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
13. Carefully remove the tamales from the steamer and let them stand for 5 minutes.
14.  Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.

Chicken Ramen Noodle Dump Dinner

• Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded)
• One 8-ounce container scallion cream cheese
• 4 cups whole milk
• 2 cups shredded rotisserie chicken (skin and bones discarded)
• One 10.8-ounce bag frozen broccoli florets 
• 8 ounces shredded Cheddar

1. Preheat the oven to 400 degrees F.
2. Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish.
3.  Whisk together the cream cheese, milk, and the 1 reserved flavor packet from the ramen in a medium bowl. 
4. Pour the mixture over the ramen. 
5. Scatter the chicken over the sauce and noodles, and then scatter the broccoli. 
6. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.  
7. Bake until the noodles are cooked through, the cream sauce is bubbly, and the cheese melts, 30 to 35 minutes.

Lemon-Dill Chicken Cakes

• 2 1/2 cups shredded rotisserie chicken, finely chopped
• 1/4 cup panko, plus more for coating
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1/2 teaspoon grated lemon zest, plus wedges for serving
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil

1. Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. 
2. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
3. Sprinkle some panko on a plate. 
4. Coat the patties on both sides in the panko, pressing gently to adhere.
5. Heat the butter and olive oil in a large skillet over medium-high heat. 
6. Add the patties and cook until golden, 3 to 4 minutes per side. 
7. Transfer to paper towels to drain and season with salt. 
8. Serve with lemon wedges. 

Cheesy Ditalini with Chicken and Spinach

• Kosher salt
• 1 1/2 cups ditalini
• 1 shallot, minced
• 2 teaspoons fresh thyme
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup milk
• Freshly ground pepper
• 2 cups shredded rotisserie chicken
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded gruyère cheese
• Toasted breadcrumbs, for topping

1. Bring a pot of salted water to a boil. 
2. Add the pasta and cook as directed on the label, then drain.
3. Meanwhile, melt the butter in a large saucepan over medium heat. 
4. Add the shallot and thyme and cook until softened. 
5. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. 
6. Cook, whisking, until thickened, about 5 minutes.
7. Stir in the chicken, spinach, and pasta, and cook until heated through. 
8. Stir in the gruyère and season with salt and pepper. 
9. Divide among 4 bowls and top with toasted breadcrumbs. 

Chicken Soup with Dumplings

• 1 tablespoon vegetable oil
• 2 tablespoons chopped ginger
• 2 cloves garlic, sliced
• 2 scallions, sliced, plus more for topping
• 2 celery stalks, sliced
• 4 cups low-sodium chicken broth
• 8 frozen dumplings or 16 frozen mini wontons
• 2 heads baby bok choy, trimmed and leaves chopped
• 1 cup shredded rotisserie chicken
• 1 teaspoon soy sauce
• Kosher salt
• Sesame oil, for drizzling

1. Heat the vegetable oil in a large saucepan oil over medium-high. 
2. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
3. Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. 
4. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions. 

Skillet Chicken and Dumplings

• 1/4 cup stone-ground cornmeal
• 2 teaspoons paprika
• Kosher salt and freshly ground black pepper
• One 16.3-ounce tube refrigerated biscuit dough
• 3 tablespoons unsalted butter
• 1 large onion, diced
• 1/3 cup all-purpose flour
• One 32-ounce box of low-sodium chicken broth 
• 1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/4 cup fresh flat-leaf parsley leaves, chopped

1. Combine the cornmeal, paprika, and 1/2 teaspoon salt in a medium bowl. 
2. Cut each biscuit dough round into quarters. 
3. Toss to coat with the cornmeal mixture. 
4. Set aside.
5. Melt the butter in a large skillet with a lid over medium-high heat. 
6. Add the onions and cook, uncovered and stirring often, until slightly softened, about 5 minutes. 
7. Sprinkle with the flour and stir to coat the onions. 
8. Slowly stir in the chicken broth 1 cup at a time. 
9. Add 2 teaspoons of salt and 1/2 teaspoon of pepper, and bring to a boil. 
10. Reduce the heat to a strong simmer and stir in the chicken, celery, and carrot.
11. Put the biscuit pieces on top of the chicken mixture, cover with the lid, and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. 
12. Sprinkle with the parsley before serving. 

Cold Peanut Soba Noodles with Chicken

• 12 ounces soba
• 1 cup frozen shelled edamame
• 1/2 cup peanut butter
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon soy sauce
• 2 teaspoons grated peeled ginger
• 1 teaspoon sesame oil
• 1 teaspoon Asian chili sauce (such as Sriracha or sambal oelek)
• Kosher salt
• 1 cup shredded rotisserie chicken
• 1 cup diced cucumber
• 1/2 cup chopped scallions

1. Bring a large pot of water to a boil. 
2. Add the soba and edamame, and cook as directed on the noodle label. 
3. Reserve 1 cup of cooking water, then drain the soba and edamame and run under cold water until cool.
4. Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil, and chili sauce in a large bowl. 
5. Add 1/2 cup of the reserved cooking water, whisking until smooth. 
6. Add the soba and edamame, season with salt, and toss to combine (add more cooking water to loosen, if needed).
7.  Divide among shallow bowls and top with the chicken, cucumber, and scallions.

Pecan Pudding

• 3 eggs
• 1 cup corn syrup
• ½ cup sugar
• 2 tablespoons melted butter
• ¼ teaspoon salt
• ⅛ teaspoon cream of tartar
• 1 cup pecan meats
• 1 teaspoon vanilla
• ½ cup sifted cake flour

1. Beat eggs until lemon colored. 
2. Mix together corn syrup, sugar, and melted butter.
3. Add to eggs. 
4. Sift together flour, salt, and cream of tartar. 
5. Add to the combined ingredients. 
6. Carefully fold in ½ of the nuts and vanilla.
7.  Sprinkle the other ½ of nuts over the top of the pudding. 
8. If using the conventional method, bake at 375° for 35-40 minutes.
9. This pudding has a cake texture on top and a pudding beneath. 
10. Serve with whipped cream, if desired. 

Remedies from Home

This is a collection of items you can use for various problems that are natural and likely in your cupboard!

 Peppermint

Mint has been used for hundreds of years as a health remedy. Peppermint oil might help with irritable bowel syndrome -- a long-term condition that can cause cramps, bloating, gas, diarrhea, and constipation -- and it may be good for headaches as well. More studies are needed to see how much it helps and why. People use the leaf for other conditions, too, but there’s very little evidence it helps with any of them. 

Honey

This natural sweetener may work just as well for a cough as over-the-counter medicines. That could be especially helpful for children who aren’t old enough to take those. But don’t give it to an infant or a toddler younger than 1. There’s a small risk of a rare but serious kind of food poisoning that could be dangerous for them. And while you may have heard that “local” honey can help with allergies, studies don’t back that up.

Turmeric

This spice has been hyped as being able to help with a variety of conditions, from arthritis to fatty liver. There is some early research to support this. Other claims, such as healing ulcers and helping with skin rashes after radiation, are lacking proof. If you try it, don’t overdo it: High doses can cause digestive problems.

Ginger

It’s been used for thousands of years in Asian medicine to treat stomachaches, diarrhea, and nausea, and studies show that it works for nausea and vomiting. There’s some evidence that it might help with menstrual cramps, too. But it’s not necessarily good for everyone. Some people get tummy trouble, heartburn, diarrhea, and gas because of it, and it may affect how some medications work. So talk to your doctor, and use it with care.

Chicken Soup

Turns out, Grandma was right: Chicken soup can be good for a cold. Studies show it can ease symptoms and help you get rid of it sooner. It also curbs swelling and clears out nasal fluids.

Low Carb Blueberry Muffins

•  1¾ cups almond flour
• ¼ cup coconut flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup blueberries
• 3 large eggs
• ½ cup reduced-fat milk
• ⅓ cup plus 2 tablespoons light brown sugar
• ¼ cup avocado oil
• 1½ teaspoons vanilla extract

1. Preheat oven to 350 degrees F. 
2. Generously coat a muffin tin with cooking spray.
3. Sift 1¾ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt together in a large bowl. 
4. Add 1 cup of blueberries and toss to coat. 
5. Whisk 3 large eggs, ½ cup milk, ⅓ cup plus 2 tablespoons brown sugar, ¼ cup oil, and 1½ teaspoons vanilla in a medium bowl. 
6. Add to the dry ingredients and stir until combined. 
7. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
8. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
9.  Let cool in the pan on a wire rack for 20 minutes. 
10. Run a knife around the edges and remove from the tin to cool completely.

Cranberry Orange Chutney

Makes about 2 cups

• 12 ounces cranberries (fresh or frozen)
• 1 cup golden raisins
• 1/2 cup fresh orange juice
• 1/2 cup packed dark brown sugar
• 1/4 cup port wine
• 3 coins cut from a finger of fresh ginger
• 1 (3-inch) sprig fresh rosemary
• 1 (2-inch) cinnamon stick
• Zest of one orange
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a medium saucepan. 
2. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar. 
3. Reduce the heat to medium-low and simmer, uncovered, until the cranberries burst, and the chutney thickens, about 15 minutes, stirring occasionally.
4.  Remove from the heat and cool completely. 
5. Discard the ginger, rosemary sprig, and cinnamon stick. 
6. Transfer the chutney to a glass container and refrigerate for at least one day to allow the flavors to develop. 
7. Store in the refrigerator for up to 2 weeks or freeze for up to 1 month. 
8. Serve at room temperature.

Cottage Cheese Muffins Variety

Pumpkin Cottage Cheese

• 3/4 cup cottage cheese (whole milk works best)
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup pumpkin puree
• 2 large eggs
• 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
• 1 1/2 teaspoons baking powder
• 2 teaspoons pumpkin spice
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips (or regular)

1. Preheat the oven to 350 degrees F and line a muffin tin with liners.
2. Combine the cottage cheese, maple syrup, vanilla, pumpkin puree, and eggs in a blender (or all liquid ingredients for the regular chocolate chip version).
3. Blend until smooth.
4. Mix it with the flour, baking powder, pumpkin spice, and salt in a large mixing bowl (or lightly blend in the dry ingredients).
5. Fold in the chocolate chips.
6. Spray the muffin liners with a little bit of oil and pour the batter into each one.
7. Bake for 25-30 minutes.

Chocolate Chip Cottage Cheese Muffins

• 3/4 cup cottage cheese (whole milk works best)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup applesauce
• 2 Tablespoons coconut oil (melted and cooled)
• 2 large eggs
• 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips (or regular)

1. Preheat the oven to 350 degrees F and line a muffin tin with liners.
2. Combine the cottage cheese, maple syrup, vanilla, apple sauce, coconut oil,  and eggs in a blender and blend until smooth
3. Mix it with the flour, baking powder, and salt in a large mixing bowl.
4. Fold in the chocolate chips.
5. Spray the muffin liners with a little bit of oil and pour the batter into each one.
6. Bake for 25-30 minutes.

Chicken Piccata with Pasta & Mushrooms

•  3 teaspoons extra-virgin olive oil, divided
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• ½ cup white wine
• 2 tablespoons lemon juice
• ¼ cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter
• 6 ounces whole-wheat angel hair pasta
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 large cloves of garlic, minced
• 1 10-ounce package mushrooms, sliced

1. Bring a large pot of water to a boil. 
2. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. 
3. Drain and rinse.
4. Meanwhile, whisk 5 teaspoons of flour and broth in a small bowl until smooth.
5.  Place the remaining flour in a shallow dish. 
6. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. 
7. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. 
8. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side.
9.  Transfer to a plate; cover and keep warm.
10. Heat the remaining 1 teaspoon of oil in the pan over medium-high heat. 
11. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes.
12.  Transfer to a plate. 
13. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes.
14.  Stir in the reserved broth-flour mixture, lemon juice, and the remaining 1/4 teaspoon salt. 
15. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
16. Stir in parsley, capers, butter, and the reserved mushrooms. 
17. Measure out 1/2 cup of the mushroom sauce. 
18. Toss the pasta in the pan with the remaining sauce.
19.  Serve the pasta topped with the chicken and the reserved sauce.

Cheese-Stuffed Meatballs

• 1 lb. ground beef
• 3/4 C. plain bread crumbs
• 1/2 C. water
• 2 T. fresh chopped parsley
• 1 egg
• 1 1/2 t. garlic powder
• 2 t. BBQ seasoning
• 1 8 oz. block mozzarella, cut into 20 (1/2-inch) cubes

1. In a mixing bowl, combine all ingredients except for the mozzarella cubes. 
2. Mix well.
3. Roll the meat mixture into 20 meatballs.
4. Form each meatball around a cheese cube.
5. Cover each cube completely. 
6. Place on a baking sheet coated with cooking oil. 
7. Bake at 350 degrees for 15 to 20 minutes.

These make a great appetizer.  But you could use it as meatballs for a sub sandwich or for spaghetti and meatballs. 

Crustless Pumpkin Cups

This makes 12, and yes, you can substitute mashed sweet potato for pumpkin!

• 1 3/4 cup pumpkin puree
• 1 cup heavy cream 
• 2 eggs
• 2.5 tablespoons pumpkin pie spice
• 1/2 cup Monkfruit (make sure to taste as you add!)
• 1/4 tsp salt

1. In a large bowl, add the pumpkin puree and the eggs. Use a whisk and mix well.
2. Once mixed well, add the heavy cream and mix until well combined.
3. Add in the pumpkin spice, salt, and monkfruit and mix well.
4. Spray a 12-count muffin tin with non-stick cooking spray.
5. Pour the pumpkin pie into the muffin tins, filling each one evenly.
6. Bake at 425 for 10 mins, then reduce the temperature to 350 and bake for another 30-40 mins.
7. Use a toothpick to check that they are cooked through. The toothpick will come out clean when they are. 
8. Once they are fully baked, remove from the oven and let cool for 15 minutes

NOTE: I opted to use mini-silicone cups!

Serve alone or topped with some low-carb whipped cream

Mediterranean Spinach & Feta Egg Bites

serves 6

• 1 tsp olive oil
• 1 bag spinach (chopped)
• 1 bag (8 oz)
• 7 large eggs
• 1/2 cup 1% milk
• 1/8 tsp black pepper
• 1 medium tomato, seeded and sliced
• 1/2 cup crumbled feta
• 1/2 tsp dried oregano

1. Preheat the oven to 350 degrees F (175 degrees C). 
2. Lightly grease or line a 12-cup silicone muffin pan.
3. Heat olive oil in a skillet over medium heat. 
4. Add spinach and cook for 3–4 minutes until wilted and most of the liquid has evaporated. You should end up with ~1 cup (150 g) cooked spinach. Let cool slightly.
5. In a large bowl, whisk eggs, milk, black pepper, and oregano (if using) until smooth.
6. Divide the spinach evenly among muffin cups. 
7. Top each with diced tomato and a sprinkle of feta. 
8. Pour egg mixture over the spinach and tomato, filling each cup about ¾ full.
9. Bake for 22–25 minutes, or until the eggs are puffed and set in the center. 
10. Let them rest for 5 minutes before removing from the pan. 
11. Serve warm or refrigerate up to 4 days and reheat gently in the microwave.

Big Skillet Breakfast

serves  4

• 2 tbsp olive oil
• 1 cup onion(s) (chopped)
• 1 1/2 cup white (button) mushrooms (sliced)
• 1 cup grape or cherry tomatoes (quartered)
• 2 cups spinach (fresh, coarsely chopped)
• 1/2 tsp seasoning (salt-free, extra-spicy)
• 3 large egg whites
• 4 large eggs
• 1 tbsp water
• 2 tbsp feta cheese (lower-fat)

1. Heat the olive oil in a large nonstick skillet over medium-high heat. 
2. Add the onion and cook, stirring frequently, until soft, about 3 minutes. 
3. Add the mushrooms and cook, stirring frequently, about 4 minutes. 
4. Add the mushrooms and cook, stirring frequently, about 4 minutes. 
5. Add the tomatoes and cook until they lose most of their moisture. 
6. Add the tomatoes and cook until they lose most of their moisture. 
7. Add the spinach and cook for about a minute more.
8. Add the spinach and cook for about a minute more. 
9. Whisk together the spicy seasoning, egg whites, eggs, and water. 
10. Reduce the heat to medium and add the eggs. 
11. Let the eggs cook without stirring until the edges begin to set. 
12. Use a spatula to turn the egg mixture and cook until almost set.
13.  Remove from the heat; allow the eggs to complete cooking from the residual heat. 
14. Sprinkle with feta. Cut into four wedges for serving.

Avocado Egg Pizza

serves 4

• 2 tbsp olive oil
• 3 eggs (sunny side up)
• 1 avocado (sliced)
• 1 cup spinach
• 1 whole cauliflower pizza crust (can sub with low-carb wrap)

1. Preheat oven to 425 degrees F.
2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
3. Heat pan, fry the eggs, and place them on the pizza crust.
4. Top with spinach, avocado, and olive oil.
5. Place pizza in the oven and bake for 13–16 minutes.
6. Remove from oven, allow to cool, and serve.

Breakfast Pizzas

 serves  4

• 1 cauliflower frozen pizza crust (if you cannot tolerate cauliflower, us a low carb wrap)
• 3 slices of lower-sodium turkey bacon OR 2 slices lower-sodium regular bacon OR 4 tbsp bacon bits (real bacon, cooked down)
• 2 tbsp olive oil
• 1 medium chopped onion
• 1 chopped medium red bell pepper
• 1/4 tsp black pepper
• 1/4 tsp
• 1 cup spinach, chopped
• 2 large beaten eggs
• 3 large egg whites or prepared equivalent
• 2 green scallions, chopped
• 1 cup cottage cheese, divided

1. Cook bacon according to package instructions (with bacon bits, toast off in a pan)
2. Let cool, then tear or chop into pieces as needed
3. Set aside.
4. Preheat oven to 425 degrees F.
5. Meanwhile, sauté onions, peppers, and collard greens in olive oil over medium-high heat until softened, 10 minutes. 
6. Add chopped spinach. 
7. Stir to incorporate and cook until wilted.
8. In a bowl, beat eggs and egg whites. 
9. Into the same sauté pan with the onions and peppers, add eggs and mix them into the vegetables. 
10. Cook until they are softly scrambled, meaning they are not fully cooked. 
11. They will finish cooking in the oven.
12. Remove from heat and add turkey bacon pieces and ½ cup cottage cheese. 
13. Mix well.
14. Remove the Crust from the freezer and spread the cottage cheese on like you would a pizza sauce. (if using the low-carb wrap, freeze it first, after dividing them apart)
15. Spread to the edges for the best flavor.
16. Spread the egg mixture over the cottage cheese. 
17. Sprinkle scallions evenly over the pizza.
18. Bake directly on the oven rack for 15 minutes, or until the crust is crispy.

Low-Carb Artichoke Chicken Wraps

serves 6

• 1 whole egg
• 4 egg whites or carton equivalent
• 1/2 cup almond milk
• 1/4 cup sifted coconut flour
• 2 cups chicken breasts (cooked, shredded)
• 1/2 cup artichoke hearts (chopped, drained, and rinsed-not marinated!)
• 1/4 cup red onion (minced)
• 2 cups baby spinach (chopped)
• 1/4 cup Italian salad dressing (fat-free)

1. Whisk the egg, egg white, and milk until well combined and slightly frothy. 
2. Sift the coconut flour into the mixture and whisk again until well combined. 
3. Let the batter rest at room temperature for 15 minutes.
4. While the wrap batter is resting, toss together the chicken, artichoke hearts, red onion, baby spinach, and Italian dressing. 
5. Keep the filling refrigerated until needed.
6. Add the cooking spray to a 10-inch nonstick sauté pan over medium heat. 
7. Let the pan heat until a drop of water sizzles at the bottom.
8. Re-whisk the wrap batter, then pour 1/4 cup of it to thinly coat the bottom of the pan (add a little more if needed). 
9. Let the wrap cook until the edges begin to brown. 
10. Using a spatula, flip the wrap and continue to cook for another minute.
11.  Slide the wrap onto a plate and continue this process to make 6 “wraps” or crepes. Let the wraps cool.
12. Divide the chicken mixture evenly among the wraps (about 1/2 cup per wrap) and roll.

Simple Side Salad with Balsamic Vinaigrette for three

• light balsamic vinaigrette 1/4 cup
• cherry tomatoes (halved) 1 cup
• medium cucumber (sliced thinly) 1
• mixed greens 3 cups

1. Add the mixed greens, cucumbers, and tomatoes to a large bowl. 
2. Toss to combine. 
3. Drizzle with the Lite Balsamic Vinaigrette and toss again to evenly coat the vegetables.

Serve this on the side with a sandwich or soup.

Grilled Honey-Lime Chicken

serves 4 

• 1/3 cup lime juice
• 2 clove garlic (chopped)
• 1 tbsp olive oil
• 1 tbsp honey
• 1/4 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 1/4 tsp salt

1. 1 lbs boneless, skinless chicken breasts
2. In a large bowl, mix together the lime juice, garlic, olive oil, honey, onions, cilantro, and salt.
3. Put the chicken breasts in a large resealable plastic bag. 
4. Add the marinade to the bag and lay it flat in the refrigerator for at least 1 hour. Note: The longer the chicken is marinated, the more flavorful it will become.
5. Remove the chicken from the bag and discard the marinade. 
6. Cook on the grill or stovetop for 5-8 minutes on each side, until it reaches an internal temperature of 165 degrees F.  

Pesto Chicken Kababs

serves 4  

• 1/8 tsp black pepper
• 1/4 cup pine nuts (toasted)
• 2 clove garlic (minced)
• 1 cup fresh packed basil leaves ((1 bunch of basil))
• 1 tbsp olive oil
• 8 bamboo skewers
• 2 tbsp Parmesan cheese (freshly grated)
• 1 1/4 lbs boneless, skinless chicken breasts (cut into 24 cubes)
• 2 med zucchini (cut into 24 pieces)
• 24 whole cherry tomatoes

1. Soak the bamboo skewers in warm water for at least 30 minutes.
2. Preheat an indoor or outdoor grill.
3. While the skewers soak, blend the olive oil, garlic, basil, pine nuts, black pepper, and Parmesan cheese in a blender or food processor.
4. Thread alternating pieces of chicken, zucchini, and tomato onto the soaked skewers, using 3 pieces of each.
5. Brush the kabobs with the basil mixture, coating well.
6. Grill the kabobs about 7 minutes, brushing with the basil mixture until it is all used. 
7. Turn the kabobs frequently until the chicken is cooked through and reaches 165 degrees F.