Yield: 12-16 clusters

Ingredients:

2/3 cup chocolate chips, melted

1 cup peanuts, roasted

Directions:

  1. Mix together the peanuts and chocolate until coated evenly.
  2. Scoop the mixture into mini muffin tins or scoop onto a baking sheet. Freeze until firm and enjoy!

Yield: 12-15 macaroons

Ingredients:

1 can sweetened condensed milk

2 cups shredded coconut

1/2 cup chocolate chips, melted

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix the condensed milk and coconut until fully combined.
  3. Scoop the mixture into dollops on a greased sheet pan, about 1/4 cup each. Bake for 12-15 minutes or until lightly browned.
  4. Allow the macaroons to cool completely before dipping the bottoms in melted chocolate. Place the macaroons back onto a lined baking sheet and allow to cool before storing in an airtight container.

Yield: 12-15 cookies

Ingredients:

1 cup peanut butter (or other nut butter)

3/4 cup sugar

1 egg

12-15 Hershey kisses, unwrapped

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix together the peanut butter, sugar and egg until a dough forms.
  3. Form dough into 2 Tbsp sized balls and place onto a greased baking sheet. Bake for 10-15 minutes or until cookies are lightly browned.
  4. While cookies are still warm, gently press a Hershey kiss into each one.

Yield: 10-12 pieces

Ingredients:

1/2 cup almond butter (or any nut butter)

1/2 cup powdered sugar

1 tsp vanilla extract

1/4 tsp salt

1/2 cup chocolate chips, melted

Directions:

  1. In a small bowl, mix together the almond butter, powdered sugar, vanilla and salt until a dough forms.
  2. Scoop dough into 1 Tbsp sized balls and place onto a lined baking sheet. Freeze for 20-30 minutes or until firm.
  3. Dip each buckeye into melted chocolate to coat (or 3/4 way) and place back on the baking sheet. Allow chocolate to set before packaging.

Yield: 4 cups

Ingredients:

4 cups mixed nuts (cashews, almonds, peanuts, walnuts, pecans, etc)

1/3 cup maple syrup

2 tsp cinnamon

Directions:

  1. Combine all ingredients in large pot over medium-low heat.
  2. Continuously stir the nut mixture for 8-10 minutes, or until the nuts are toasted and coated in maple syrup.
  3. Allow the nuts to cool completely before placing into an air tight container.

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.