Yield: 4-6 servings

Ingredients:

2 Tbsp olive oil

2 cloves garlic, minced

1 onion, diced

1 lb. ground meat (lamb, turkey, chicken or beef)

2 cups crushed tomatoes, canned

1/4 cup white wine, optional

1/2 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

3 zucchini, seeds removed

1 cup mozzarella, shredded

Directions:

  1. Preheat oven to 375 degrees.
  2. In a sauce pan, heat olive oil over medium heat. Add in garlic and onion, cook for 3-5 minutes.
  3. Add in meat of choice and brown over medium heat, stirring occasionally. Stir in tomato and wine, cooking for 8-10 minutes or until slightly reduced.
  4. Add seasonings to sauce and set aside.
  5. Set zucchini on a greased baking sheet and fill each with 1/3-1/2 cup of meat sauce. Top each with a generous sprinkle of cheese.
  6. Bake for 20-25 minutes or until zucchini is soft and cheese has melted.

Yield: 4-6 servings

Ingredients:

2 Tbsp olive oil

2 cloves garlic, minced

1 onion, diced

3-4 celery stalks, diced

2-3 large carrots, diced

2 tsp oregano, dried

2-3 cups rotisserie chicken,shredded

10 cups chicken stock

1 lemon, zested and juiced

2 cups pasta, cooked

½ cup feta, crumbled

Salt and pepper, to taste

Directions:

  1. In a large soup pot, heat olive oil over medium heat.
  2. Cook garlic, onion, celery and carrots for 7-10 minutes, stirring occasionally until soft.
  3. Add in the chicken, stock, lemon juice and zest.
  4. Bring to a boil, then simmer on low heat for 25-30 minutes.
  5. Add in pasta and feta, season with salt and pepper to taste.

Yield: 4-6 servings

Ingredients:

2 Tbsp olive oil

2-3 cups rotisserie chicken, shredded

1/2 cup salsa

1 packet taco seasoning (or 1/2 tsp each: garlic powder, onion powder, paprika, chili powder, cumin)

6-8 tortillas or taco shells

Taco toppings: shredded lettuce, tomatoes, shredded cheese, sour cream, etc.

Directions:

  1. Heat a skillet over medium low heat and add olive oil.
  2. Add in chicken, salsa, ½ the packet of seasoning and 2-3 Tbsp of water.
  3. Cook on medium-low heat for 8-10 minutes, stirring occasionally.
  4. Once chicken is heated through and water has evaporated, build the tacos.

Yield: 3-4 servings

Ingredients:

2 cups rotisserie chicken, shredded

1/2 cup hot sauce

1 cup cheddar cheese, shredded

1/2 cup Greek yogurt, plain

4 oz cream cheese (half brick)

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together, but reserve ½ cup of shredded cheddar cheese.
  3. Pour dip into a greased 8×8 baking pan and spread into an even layer.
  4. Top with additional shredded cheese and bake for 20-25 minutes or until cheese has melted and dip is bubbly.

Yield: 4-6 servings

Ingredients:

1/2 cup olive oil

1/4 cup honey

1 lemon, juiced and zested

1 head cabbage, shredded

1 large apple, thinly sliced

1/2 cup dried cranberries

Salt and pepper, to taste

Directions:

  1. In a large bowl, whisk together olive oil, honey, lemon juice and zest until combined.
  2. Add in the cabbage, apple, dried cranberries and toss to coat in dressing.
  3. Season with salt and pepper, then refrigerate until serving.

Yield: 4-6 servings

Ingredients:

2 large sweet potatoes

2 Tbsp olive oil

1 tsp cinnamon

1/2 cup pecans

1 cup mini marshmallows

Directions:

1.Preheat oven to 375 degrees. Thinly slice the sweet potatoes into rounds and place in one even layer on a baking sheet.

2. Drizzle the sweet potatoes with olive oil and sprinkle with cinnamon. Roast for 12-15 minutes or until soft and tender.

3. Top each round with a sprinkle of pecans and marshmallows. Bake again for 4-6 minutes or until marshmallows are melted!

Yield: 10-12 cups

Ingredients:

1 1/2 cup chocolate chips, melted

1 cup peanut butter

1/4 cup maple syrup

1/4 cup pumpkin puree

1/2 tsp pumpkin pie spice

Ingredients:

  1. In a small bowl, mix together peanut butter, maple syrup, pumpkin puree and pumpkin pie spice until smooth.
  2. Layer melted chocolate, peanut butter filling and more chocolate in mini muffin tins.
  3. Freeze for 20-30 minutes until firm.

Yield: 2-3 cups

Ingredients:

1/4 cup coconut oil

1/3 cup maple syrup

1/3 cup pumpkin puree

1 tsp pumpkin pie spice

1 tsp vanilla

1/2 tsp salt

3 cups oats

1 cup walnuts

1/2 cup flaxseeds, ground

1/4 cup chia seeds

Directions:

  1. Preheat 325 degrees. Mix together coconut oil, maple syrup, pumpkin puree, pumpkin pie spice, vanilla and salt in a large bowl until smooth.
  2. Add oats, walnuts, ground flaxseeds and chia seeds. Toss until fully combined.
  3. Spread in an even layer onto a sheet pan and bake for 20-25 minutes, stirring half way through.
  4. Let the granola cool before storing in an airtight container.

Yield: 6-8 servings

Ingredients: 

2 Tbsp olive oil

2 bell peppers, diced

1 onion, diced

2 cups rotisserie chicken, shredded

1 can black beans, drained and rinsed 

4 oz (half brick) cream cheese 

1 jar salsa 

1 cup cheddar cheese, shredded

1 bottle enchilada sauce (optional) 

6 tortillas

Directions: 

  1. Preheat oven to 375 degrees. 
  2. In a small saute pan, heat olive oil over medium heat. Add in bell peppers and onions and cook for 5-7 minutes or until tender. Cool completely. 
  3. In a large bowl, mix together the chicken, black beans, cream cheese, ½ the jar of salsa and ½ cup cheese. Add in the cooled vegetable mixture and mix until combined. 
  4. Fill each tortilla with ⅓ -½ cup of filling and roll tightly. Place each enchilada close to one and other in a baking dish. 
  5. Top with ⅓-½ cup enchilada sauce or additional salsa and remaining ½ cup cheese. Bake for 20-25 minutes or until cheese has melted and enchiladas are bubbly.

Yield: 10-12 bars

Ingredients:

1 1/2 cups chocolate chips, melted

1/2 cup peanut butter

1 1/2-2 cups puffed rice cereal

Directions:

  1. Mix all ingredients in a large bowl until fully incorporated.
  2. Pour mixture into a loaf pan and freeze for 20-30 minutes or until solid.
  3. Cut into bars and enjoy!