Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
Add chicken and cook until internal temperature reaches 165° F, or until there is no pink in the center.
Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary and garlic. Simmer together for 5 minutes.
Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
Roll out dough ⅛ inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with ½ teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another ½ teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
¼ cup plus 2 tablespoons grated parmesan cheese, divided
2 tablespoons butter, melted
1½ teaspoon Italian seasoning, divided
16 oz frozen broccoli florets, thawed
16 oz frozen cauliflower florets, thawed
2 tablespoons butter
1 cup chopped yellow onion
2 tablespoons flour
1 teaspoon garlic salt
¼ teaspoon pepper
1¼ cup milk
4 oz cream cheese, cubed
Directions:
Preheat oven to 350 degrees. Mix the bread crumbs, 2 tablespoons of the parmesan cheese, 2 tablespoons melted butter and ½ teaspoon of the Italian seasoning in a small bowl. Set aside.
Melt 2 tablespoons butter in a large skillet on medium heat. Add onion, and cook for about 5 minutes until tender.
Stir in flour and remaining 1 teaspoon Italian seasoning. Add in garlic salt and pepper. Add milk and cook while stirring until thickened and bubbly.
Stir in cream cheese and remaining ¼ cup cheese. Stir until melted. Add vegetables and toss gently to coat.
Spoon in to baking dish and sprinkle top with crumb mixture.
Bake 40 minutes until heated through and top is browned. Enjoy!
2 cups of stale bread ¾-inch cubes (I had three heels and two extra old pieces)
1 handful of a combination of raisins, craisins and/or chopped nuts
2 eggs
1 cups of milk or almond milk
3 tablespoons of brown sugar
1 teaspoon of cinnamon, (optional ginger or nutmeg )
Directions:
Preheat the oven to 350. Spray a standard muffin tin with cooking spray. You probably won’t need all the cups – when I made this the other day, I only used seven of them.
In a medium bowl, combine bread cubes and raisins/nuts and set aside.
In a smallish bowl, beat eggs with a fork and then stir in milk. Add spices and brown sugar. Pour egg mixture over dry bread mix and stir to combine. Let set for a minute so the bread can absorb the egg mixture. (If it seems too dry, add a little more milk.) Put mixture into muffin cups and bake for about 15 minutes, until set. Serve warm or cold. Either way, everyone will love you.
1/2 cup crumbled reduced-fat blue cheese (2 ounces)
4 whole-wheat hamburger buns
1 cup baby arugula
4 thick slices tomato
Directions:
Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.
Preheat grill to medium.
Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side down, for 5 minutes. Turn over and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
