Peach Cobbler

8–9 medium peaches, peeled and cut into 2 inch chunks (about 10 cups)
1/4 cup packed light or dark brown sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Buttermilk Biscuit Topping

2 cups all-purpose flour (spoon & leveled)
1/2 cup granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup buttermilk, cold
egg wash: 1 large egg beaten with 1 Tablespoon milk or buttermilk
optional: 2 Tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon

Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

Make the filling: In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined. Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep oven on.

Make the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits). A pastry cutter makes this step very easy and quick! While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the peach filling. It doesn’t need to be perfect or look pretty– some peach filling can be showing.

Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.

Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

(Source: https://sallysbakingaddiction.com/fresh-peach-cobbler/#tasty-recipes-70071)

Easy Paleo Pesto Baked Chicken

Ingredients
for the pesto*

1 cup raw shelled walnuts or cashews
3 cups fresh basil leaves
2 cups fresh baby spinach leaves
4 cloves garlic
2/3 cup light flavored olive oil
3/4 tsp salt you can adjust to your taste
2 tbsp nutritional yeast**

for the chicken:
1.5 lbs boneless skinless chicken breasts
sea salt & pepper
4 slices tomato
generous pinch Italian seasoning I used this one
generous pinch nutritional yeast**

INSTRUCTIONS

First, make the pesto while you preheat your oven to 400 F. You can also make the pesto the day before and store in the fridge to eliminate prep time.

Add all of the pesto ingredients to a high speed blender or food processor and blend on high speed until a "paste" forms, stopping to scrape the sides and stir once or twice for even blending. Store the pesto in a covered container in the fridge for up to one week.

Place the chicken breasts in a well greased baking dish or cast iron skillet and sprinkle with salt and pepper. Generously spread the pesto all over the chicken and save the rest for another recipe.

Top each piece of chicken with 2 tomato slices and a generous pinch of nutritional yeast** and Italian seasoning.

Bake in the preheated 400 F oven for 25-30 minutes or until just cooked through. Slice chicken as desired and serve! Makes 4-6 servings.

**You can omit, or you can replace with parmesan cheese if you are okay with dairy and are not completing a Whole30.

(Source: https://www.paleorunningmomma.com/paleo-pesto-baked-chicken-whole30/)

Baked Blueberry & Peach Oatmeal

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 large egg
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 oz) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts

Directions
In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.

Transfer to an 11x7 baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned.

(Source: https://www.tasteofhome.com/recipes/baked-blueberry-peach-oatmeal/)

Peach Crisp

For the Filling:
6-8 Peaches , peeled and sliced
2 tablespoons Unsalted Butter , melted
1 teaspoon Cinnamon
1/4 cup Brown Sugar
2 tablespoons Cornstarch

For the Topping:
1 1/2 cups Old-Fashioned Oats
3/4 cup Brown Sugar
3/4 cup Butter , cold
1 cup All-Purpose Flour
1/2 teaspoon Cinnamon
1 Pinch Salt

Instructions
Preheat oven to 350 degrees F.
In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.

Place fruit mixture in bottom of a greased dutch oven or 9x13-inch pan.

In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.

Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.

Spread topping mixture over fruit.

Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!

(Source: https://ohsweetbasil.com/dutch-oven-day-3-peach-crisp/)

Best Damn Air Fryer Pork Tenderloin

Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil

Mix all dry ingredients in a bowl.

Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.

Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

(Source: https://recipeteacher.com/best-damn-air-fryer-pork-tenderloin/)

15 Minute Grilled Salmon

1 – 1 ½ lbs. salmon fillet cut into 4 pieces
Olive oil

For the House Seasoning:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil

Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).

Grill the Salmon: Heat grill to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side. The salmon is done when it flakes easily with a fork.

(Source: https://www.theseasonedmom.com/grilled-salmon/)

Air Fryer Potato Wedges

2 medium Russet potatoes, cut into wedges
1 ½ tablespoons olive oil
½ teaspoon paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper

Preheat air fryer to 400 degrees F.

Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper and mix well to combine.

Place 8 wedges in the basket of the air fryer and cook for 10 minutes.

Flip wedges with tongs and cook for an additional 5 minutes. Repeat with remaining 8 wedges.

(Source: https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/)

Tuscan Chicken

15 Minute Wet Rub Marinade
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 tsp EACH dried parsley, dried oregano onion powder, garlic powder salt
1/2 tsp EACH paprika pepper
1/4-1/2 teaspoon red pepper flakes

Vegetables
3 tablespoon olive oil divided (for chicken & veggies)
2 ears fresh corn cut off the cob (may sub 2 cups frozen sweet corn)
2 zucchini quartered lengthwise, cut 1/2-inch thick
1 yellow summer squash quartered lengthwise, cut 1/2-inch thick
12 oz. cherry tomatoes
2-3 cloves garlic minced
1/4 cup loosely packed basil shredded or chopped
8 oz. fresh mozzarella balls optional


Whisk together all of the Marinade ingredients in a medium bowl or large sealable bag. Remove 3 tablespoons to use later. Add chicken to marinade stir to evenly coat; let marinate at room temperature while you prep the veggies, preferably 15-30 minutes (may refrigerate up to 2 hours then let rest at room temperature for 20 minutes before cooking).

Heat 2 tablespoons olive oil in large a cast iron skillet over medium high heat. Once hot, add chicken and cook 3-4 minutes or until golden, flip over, cover, and reduce heat to medium. Continue to cook 4-6 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.

Heat 1 tablespoon olive oil to the now empty skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 3 minutes.

Reduce heat to medium-high and add zucchini, tomatoes, reserved 3 tablespoons marinade and ¼ teaspoon salt. Cook an additional 3-5 minutes or until zucchini reach desired crisp-tenderness.

Remove from heat and stir in fresh basil and mozzarella. Taste and season with additional salt, pepper and lemon juice to taste if desired. Serve chicken with vegetables.

(Source: https://carlsbadcravings.com/tuscan-chicken/)

Funnel Cake

¼ cup milk
1 egg
1 tablespoon water
½ teaspoon vanilla extract
1 tablespoon granulated sugar
¾ teaspoon baking powder
1 pinch salt
½ cup all purpose flour
4 Tablespoons powdered sugar

In a large liquid measuring cup or batter bowl with a spout, whisk together milk, egg, water and vanilla. Add sugar, baking powder and salt and whisk until combined. Add the flour, and whisk until completely smooth. Set aside.

In a medium, deep-sided pan or pot, heat 1" of oil to 375°F over medium-high heat. When you put the end of a wooden spoon in the pot and bubbles form around the spoon, it's ready. Reduce heat to medium.

Drizzle batter from cup in a thin line, swirling around the pan and overlapping as desired. Cook for 2 minutes or until light golden brown, then flip and cook another 2 minutes or until golden brown.

Dust with 2 tablespoons powdered sugar and serve. Repeat one more time with the remaining batter.

(source: https://www.spendwithpennies.com/funnel-cake/)

Hawaiian Rolls

1/2 cup buttermilk
1/4 cup butter, cubed
1/2 cup pineapple juice
1/3 cup granulated sugar
1 teaspoon kosher salt
2 eggs, lightly whisked
2 1/4 teaspoons instant yeast (1 packet)
4 1/2 – 5 cups all purpose flour
Egg Wash: 1 egg + 1 teaspoon water

In a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed and the butter is almost melted.

In the bowl of your stand mixer add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined.

Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough forms. Add more flour if necessary. Knead on medium speed until the dough forms a soft, smooth ball.

Spray a clean bowl with nonstick spray. Place the dough into the prepared bowl and cover with a clean towel. Place in a warm spot in your kitchen for 1 hour until the dough has risen and doubled in size.

Coat a 9×13 baking pan with nonstick spray. Set aside.

Remove the dough from the bowl and divide into 15 equal portions. Form the dough into balls and place in the prepared pan. Cover again with the towel and allow the dough to rise for 30 minutes.

Preheat oven to 375°F.

Whisk together the reserved egg and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash.

Bake for 20 minutes, or until golden brown.

(Source: https://cookiesandcups.com/homemade-hawaiian-rolls-recipe/)

Wild Blueberry & Lemon Smoothie

1 cup frozen wild blueberries
Juice & zest from one lemon
1/2 cup canned pears in juice (do not drain)
1/2 cup unsweetened almond milk

Blend. Enjoy.

(source: https://wholefully.com/no-banana-smoothie/)

Strawberry Lemonade

1/2 pound fresh strawberries , stems removed
1 1/2 cups granulated sugar
4 1/2-5 cups water , divided
1 1/2 cups fresh-squeezed lemon juice

Use a blender or food processor to puree the strawberries. Strain them through a fine mesh sieve, if desired, to remove seeds.

In a small saucepan, over medium heat, stir together sugar and 2 cups water.

Bring to a boil, and stir until sugar is dissolved. Remove from heat and allow to cool to room temperature.

Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple syrup and pureed strawberries and stir to combine.

Refrigerate until cold.

When ready to serve, add 2 1/2 cups of cold water and stir. Taste, and add more water if it's too sweet.

Serve with ice.

(Source: https://tastesbetterfromscratch.com/strawberry-lemonade/)

Slow Cooker Indian Butter Chicken

1 cup basmati rice
1/2 cup chicken stock
1 (6-ounce) can tomato paste
2 teaspoons yellow curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 sweet onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup heavy cream
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons light brown sugar

DIRECTIONS:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

(Source: https://damndelicious.net/2019/05/03/slow-cooker-indian-butter-chicken/)

Tuscan White Bean Pasta

8 oz. linguine or fettuccine
1 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
1 pint grape or cherry tomatoes
10 cranks freshly ground pepper
1/2 tsp salt
1/2 tsp dried basil
1 15oz. can cannellini beans
4 oz. baby spinach
3 oz. shredded parmesan

Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.

While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.

Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.

Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.

Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.

Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

(Source: https://www.budgetbytes.com/tuscan-white-bean-pasta/#wprm-recipe-container-33590)

Amazing Chocolate Cake

Ingredients
1¾ cups boiling water
6 oz. semisweet chocolate coarsely chopped, OR chocolate chips
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
¼ tsp. salt
1 1/4 cup 20 tablespoons (2½ sticks) butter, softened
1¾ cups packed dark brown sugar
4 large eggs room temperature is best
2 teaspoons vanilla

Frosting
1¼ cups plus 2 tablespoons unsalted butter (22 tablespoons) softened
4½ cups powdered sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla
¼ cup plus 2 tablespoons milk

Instructions
Preheat oven to 350 degrees.
Line two 9-inch round cake pans with wax or parchment paper. Spray the pans and parchment with cooking oil, such as PAM.
Pour the boiling water over the chocolate in a medium size bowl.Add cocoa powder and stir until mixture is smooth.
Set aside to cool.

Cream the butter and brown sugar in a separate large bowl. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1-2 minutes. Add the remaining chocolate mixture and beat on low until mixed.
Pour batter into pans (Never fill pans more than ⅔ full) and bake 25-30 minutes, or until a cake tester inserted into the middle comes out clean with a few moist crumbs attached.

Cool for 10-15 minutes; remove from pans.

Wrap in double layers of plastic wrap while still warm and freeze.



FROSTING DIRECTIONS:
Cream butter with mixer. Add powdered sugar and cocoa, a little at a time. Mix in vanilla. Add milk and beat until frosting is smooth. Add a little more milk if needed.

When cake is frozen solid, frost between the two layers and spread a thin layer of frosting over the whole cake.
Freeze again for about 20 minutes.

Frost again. Repeat if desired. Top cake with chopped chocolate after frosting for the last time.

(Source: https://abountifulkitchen.com/amazing-chocolate-cake/)

Slow Cooker Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
salt and pepper
1 teaspoon oil
2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 and 1/2 tablespoons yellow curry powder
1/2 or 3/4 teaspoon chili powder
1 large red onion, chopped
8 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 tablespoon cornstarch**
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped

Instructions
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh. Heat a large skillet to medium-high heat. Add 1 teaspoon oil. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove the chicken to a plate.

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil. Meanwhile, in a crockpot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.

Add the chopped red onions, garlic, and jalapenos. Add the browned chicken and stir to combine. Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes. Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes. Season with salt and pepper to taste. Stir in the cilantro.

Serve with rice, cauliflower rice, or naan.

(Source: https://thefoodcharlatan.com/slow-cooker-basil-chicken-in-coconut-curry-sauce/)

Sweet Potato Breakfast Hash

4 slices bacon, cut into 1/2-inch thick pieces
1 small onion, diced
1 red bell pepper, diced
1 large sweet potato, peeled and diced into 1/2-inch cubes (approx 4 cups cubes)
2 cups kale leaves, roughly chopped
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
salt and pepper, to taste
4 eggs
1 green onion, sliced

Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.

Add the diced onion and red bell pepper to the pan and saute for one minute to soften.

Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.

Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.

Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.

Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

(Source: https://downshiftology.com/recipes/sweet-potato-breakfast-hash/#wprm-recipe-container-36093)

Homemade Hashbrowns

3 large russet potatoes peeled or unpeeled, based on preference
1/4 cup vegetable oil
salt and pepper to taste

Shred potatoes (either peeled or unpeeled) with a box-style cheese grater.

Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.

Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.

Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.

Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.

Remove from heat and serve.

(Source: https://thesaltymarshmallow.com/homemade-hashbrowns/#wprm-recipe-container-9654)

Beautiful Burger Buns

3/4 to 1 cup lukewarm water*
2 tablespoons butter, at room temperature
1 large egg
3 1/2 cups All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

(Source: https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe)

Instant Pot Chicken & Rice

2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion diced
2 large carrots thickly grated or julienned
1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces)
2 tsp sea salt divided
1/4 tsp black pepper ground
4 cups low sodium chicken broth
2 cups Jasmine rice un-rinsed
1 head garlic unpeeled, cut in half crosswise
1/3 cup parsley finely chopped, plus more to garnish
1/2 cup shredded Parmesan cheese plus more to serve

Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.

Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

(Source: https://natashaskitchen.com/instant-pot-chicken-and-rice/)

Blackberry Cobbler Baked Oatmeal

3 Cups Old Fashioned Oats
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Large Egg
2 Cups Skim Milk
1/4 Cup Coconut Oil, melted
1/3 Cup Apple Butter
1/4 Cup White Sugar
1/4 Cup Brown Sugar
2 Cups Frozen Blackberries

Crumble Topping

1/4 Cup Flour
1/4 Cup Butter, cold
1/2 Teaspoon Cinnamon
3/4 Cup Brown Sugar

Instructions

Heat the oven to 400 degrees and spray an 8×8″ baking pan with nonstick spray.
In a medium bowl, stir together the oats, baking powder and salt.
In a large bowl, whisk together the egg, milk, coconut oil, apple butter, white sugar and brown sugar. Stir in the oat mixture.
Pour the oats into the baking dish and bake for 20 minutes. Remove from the oven and fold in the berries and top with the crumble. Bake for an additional 18-20 minutes or until the top is golden in color.

(Source: https://ohsweetbasil.com/blackberry-cobbler-baked-oatmeal-walnut-crumble-recipe/) *altered slightly

Fudgy Brownie Cookies

1/2 cup butter
1 cup semisweet chocolate chips
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips

In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature.

Add the brown sugar, eggs, and vanilla. Stir until well-combined.

Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don't overmix). Stir in the chocolate chips.

Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can't scoop out the cookie dough.

Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
Scoop out heaping tablespoon-sized portions of dough and roll into balls. Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).

Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don't overbake!

Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer (these taste great straight from the freezer!).

(Source: https://www.melskitchencafe.com/brownie-cookies/)

Cold Buster Green Smoothie

2 cups spinach
1 cup orange juice
1/2 orange with peel
3 baby carrots
1 frozen banana
1/2 cup frozen pineapple
1/2 small apple


Place the juice, spinach and remaining ingredients in a blender. Blend until smooth and drink up!

(source: https://ohsweetbasil.com/fight-cold-cold-buster-green-smoothie/#recipe)

Chocolate Chip Oatmeal Cookies

1 cup butter unsalted, softened for 30 minutes on counter or microwave for a few seconds
1 cup brown sugar light or dark
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups chocolate chips

Preheat the oven to 375 degrees.

Cut butter into tablespoons and place into mixing bowl. Mix butter and sugars until smooth, using medium speed on mixer.

Add eggs, one at a time, and vanilla. Mix until smooth.

Add all dry ingredients, including chocolate chips to the bowl. Pulse the dry ingredients into the wet ingredients in mixing bowl.
Mix just until wet and dry ingredients are incorporated.

Scoop the cookies onto a sheet of parchment or lightly greased cookie sheet, 6-8 cookies per pan. With the palm of your hand, give each cookie a light press to flatten cookie a bit.

Bake at 375 degrees for 8 minutes or until cookies are light golden on top.

(source: https://abountifulkitchen.com/best-chocolate-chip-oatmeal-cookie-2/)

Oatmeal Cookie Smoothie

1/4 cup old-fashioned oats
1 frozen banana
1 cup unsweetened almond milk
1–2 Tbsp. honey
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract, store-bought or homemade
1/4 tsp. ground ginger
pinch of nutmeg
pinch of salt
* 1 Tbls creamy peanut butter

Add oats to blender, and pulse until finely ground. Add remaining ingredients and pulse until blended and smooth. Serve immediately.
* my own addition - not in original recipe

(Source: https://www.gimmesomeoven.com/skinny-oatmeal-cookie-smoothie/#tasty-recipes-65307)