Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tbsp melted butter
• 1 tsp minced garlic
• Tomato sauce
• 1/4 cup grated mozzarella (optional)

Directions:

Preheat oven to 450 degrees fahrenheit. Spray glass cooking dish with Crisco non-stick butter spray. In a separate bowl, combine breadcrumbs and parmesan cheese. Melt butter and pour over chicken. Coat chicken with crumb mixture and place in baking dish. Top with minced garlic. Bake for 30 minutes, spread a spoonful of sauce on chicken (and mozzarella, if desired), and bake for an additional 10 minutes. Remove from oven and sprinkle with parmesan cheese.

   
You can now enjoy peanut butter + jellies with 0 guilt! Try my healthy chia jelly recipe. 

Ingredients: 
• 1 1/2 cups mashed strawberries
• 1 tbsp+ 1 tsp chia seeds
• 1 tsp raw sugar
• 1 tbsp honey

Directions:
Mash strawberries by pulsing them in a blender or food processor. Simmer in a saucepan on stovetop for approx. 2 minutes. Add honey and sugar and stir. Remove from heat, place in a bowl and allow to cool on counter.

Stir in chia seeds and transfer to refrigerator to cool and thicken. (Approx. 30 min.- 1 hr.)

  
Ingredients:
• 1 1/4 cups lentils
• 5 1/2 cups chicken broth
• 2 precooked chorizo sausages
• 1 1/2 cups diced tomatoes
• 16 oz bag frozen seasoning blend vegetables (onion, red peppers, green peppers, celery, parsley)
• 1/2 of a cube of vegetable bouillon
• 1 tsp Badia brand complete seasoning
• 1 cup tomato sauce
• 1 cup collard greens

Directions:
In a rice cooker or on stovetop, saute and simmer lentils in 1 1/2 cups chicken broth until lentils are tender.

Add frozen vegetables, remaining chicken broth, complete seasoning, 1/2 of a vegetable bouillon cube, diced tomatoes, and sausage chunks and continue to simmer on medium-low heat or (saute and simmer setting on a rice cooker) for 10 minutes.

Add tomato sauce and collard greens and simmer for an additional 2 minutes. Remove from heat and serve!

 
A few years back, my great Aunt Sis invited me, my mom, and my Mom Mom to her beautiful country home in Pennsylvania for lunch. She made us a delicious ham and biscuit stew that warmed our hearts as well as our bellies. ❤️ Here is an adapted version of her recipe…

Stew Ingredients:
2 1/2 lb ham with bone
1 package frozen stringbeans
6 baby red potatoes (chunked)
Sea Salt+ Pepper
1/2 onion (chopped)

Biscuit Ingredients:
1 cup Bisquick
1 egg
1/8 cup water
2 tbsp butter

Directions:

Place ham and chopped onion in a 6qt. pot and cover with water. Season with salt and pepper, cover slightly, and boil for 1 1/2 hours.

Chunk potatoes and place in the boiling water.  Add salt and pepper to taste.  After 10 minutes, add stingbeans and continue to boil for an additional 10 minutes. Remove pot from heat, cut ham off the bone (discard bone), cube the ham, and return the meat to the pot. Place stew in dishes.

To make the biscuits, preheat oven to 350 degrees fahrenheit. Mix the Log Cabin mix, water, egg, and butter in a bowl. If too dry, you may need to add an additional tsp of water. Drop spoonfuls of batter onto a greased baking and bake for 15-20 minutes. Place biscuits ontop of stew and serve!

 
Ingredients:

1- 1/2 cups chopped, fresh broccoli
1/8 cup+ 1 tsp. olive oil mayo
1/8 cup sheedded cheddar or mozzarella cheese
1/8 cup white vinegar
1/8 cup uncured bacon bits
Sprinkle of black pepper

Directions:

Add all ingredients to a tupperware container, put lid on, and shake until combined. Enjoy as a healthy side dish! (Makes one serving)

Ingredients:

4 cups Cheerios
2 cups Rice Crispies Cereal
2 cups dry roasted peanuts
2 cups M&M’s
1 cup light corn syrup
1 cup sugar
1- 1/2 cups creamy peanut butter
1 tsp. vanilla extract

Directions:

In a large bowl, combine the first four ingredients.  Set aside.  In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from heat, stir in peanut butter and vanilla and pour over cereal mixture. Stir to coat evenly and spread into a greased 9 x 13 in. pan.  Cool completely and cut into bars.

  
Ingredients:
Chocolate melting wafers
(or 1- 12 oz bag chocolate chips+ 3 tbsp vegetable oil)

Directions:
Place lollipop sticks in molds. Set microwave to defrost setting. Melt chocolate in microwave safe bowl for 45 second intervals. Stir chocolate and spoon into bunny molds. Cool in freezer, pop bunnies out of the molds, and insert into mouth. Mmmm.