Category: Recipes

INGREDIENTS

• 3/4 cup chicken stock
• 1 (6 oz) can tomato paste
• 2 Tbsp lemon juice
• 4 garlic cloves, minced
• 2 Tbsp grated ginger
• 2 tsp cinnamon
• 1 tsp kosher salt
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp garam masala
• 3 lbs boneless, skinless chicken breasts cut into 2″ cubes
• 1/4 cup grated yellow sweet onion (one onion)
• 2 tsp sugar
• 4 tbsp butter, cut into 4 pieces
• 1 cup heavy cream
  
  Note: Don’t forget to make rice and have naan bread.
  I make rice in the instapot.

DIRECTIONS

1. In a base of your slow cooker mix together:
   chicken stock
   tomato paste
   lemon juice
   garlic
   ginger
   cinnamon
   salt
   cumin
   turmeric
   garam masala
   
   Blend until fully combined.
   
2. Next ddd in:
   chicken
   grated onion
   sugar
   butter and
   
   Lightly stir.
   
3. Cover and cook on high for 4 hours.
   
4. Once cooked,
   Stir in heavy cream
   Serve over rice,
   
   Optional: with fresh cilantro and warm naan.

Original Recipe

INGREDIENTS

• 1 head of broccoli (double if cooking for more than 2 or 3)
• 2 tablespoons of extra virgin olive oil
• Coarse salt and pepper to taste

DIRECTIONS

1. Preheat your oven or toaster oven to 425° F.
2. Wash the broccoli and cutting into uniform pieces.
3. Place the broccoli on a sheet pan in a single layer and drizzle with extra virgin olive oil, then sprinkle with salt & pepper.
4. Place in oven and cook for 6 minutes.
   After 6 minutes is up, toss the broccoli and cook for another 6 minutes.
   Repeat (3 cycles, 18 total minutes.)
5. Remove from the oven and serve.

Original Recipe

Ingredients

• Chicken (1-2 packages of Kirkland Chicken breasts).
• Buffalo Wild Wings Garlic Parmesan Cheese Sauce (1 bottle).
• Shredded Parmesan Cheese (1 small bag).
• Heavy Cream (enough to fill BWW bottle- see above).
• Cream Cheese ( 1 package).
• Penne Pasta (1 box).
• Grated Parmesan Cheese (to taste).

Directions

1. Place chicken breasts, BWW parmesan garlic sauce, cream cheese, and shredded parmesan cheese in crock pot.
2. Pour heavy cream in BWW container and shake- pour into crock pot.
3. Set crock pot on low for 5-8 hours (depends on how much chicken used- 1 pack of Kirkland Chicken Breasts 4-5 hours)
4. After cooking, use a hand mixer to shred the chicken.
5. Boil pasta, add and mix.
6. Sprinkle Grated Parmesan Cheese over the mixture.

Source

INGREDIENTS

1 tablespoon toasted sesame oil
1 teaspoon grated ginger
3 garlic cloves, minced
2 large scallions (green onions), chopped
Walmart Cole Slaw Mix (Market Fresh)
3 cups chopped green cabbage
1/2 cups shredded carrots
2 tablespoons reduced sodium soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 pound large peeled raw shrimp, chopped or grilled chicken
6 egg roll wrappers
Olive oil spray
Sweet chili sauce, duck sauce or spicy mustard, for dipping (optional)

INSTRUCTIONS

1. In a large skillet, heat sesame vegetable oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes or substitute sliced gilled chicken.
2. Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, cole claw mix, soy sauce and vinegar.
3. Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
4. One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/2 cup mixture onto the bottom third of the wrapper.
5. Make egg rolls:
   Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
   Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
6. Spray all sides of the egg rolls with oil using your fingers to evenly coat.
7. In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
8. Serve immediately, with dipping sauce on the side, if desired.
   
   Original Recipe

INGREDIENTS

8 thin sliced boneless skinless chicken cutlets, 3 oz each
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
1/2 cup chopped baby spinach
1/4 small red onion, sliced
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino Romano cheese, or parmesan
1 lemon, juice of (3-4 tbsp)
1 tbsp olive oil
1/2 tsp pepper
olive oil non-stick spray

INSTRUCTIONS

1. Combine breadcrumbs and grated cheese in a shallow bowl.
2. Combine olive oil, lemon juice, and pepper in another bowl.
3. Preheat oven to 450°F and lightly spray a 9 x 12 baking dish with non-stick spray.
4. Put chicken in ziplock back and flatten.
5. Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface. (Note: put spinach down first, then bruschetta, then cheese)
6. Repeat with the remaining chicken.
7. When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
8. Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.
   
   Air Fryer Directions
   Follow steps above 1 through 6.
   Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
   
   Original Recipe