Teriyaki Stir Fry Noodles

2 tablespoons avocado oil
1/2 cup  reduced sodium tamari sauce
1/4 cup honey
1 Tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1 package dried udon noodles, cooked according to directions on package (You can sub spaghetti noodles if you like)
1 frozen bag of asian stir fry vegetables (anything you want. we usually get one with edamame, red peppers, onions, broccoli, asparagus, water chestnuts, etc.
1 Tablespoon of sesame seeds

Add the oil to a medium/high heat pan.  Add cooked noodles and sear them along with the frozen stir fry veggies.  Seasoning everything with the garlic and onion powder and pepper.

In a separate boil mix together the tamari sauce, honey, and brown sugar.  Then pour on top of noodle mixture.  (If you want to be lazy skip mixing this in a bowl and just dump it on the noodle/veggie mixture)

Once the noodle/veggie mixture is seared to your liking, pour on sauce and sesame seeds and mix around.

You can also add some cooked diced chicken if you want.

Enjoy!

Crock Pot Bowtie Casserole

Crock Pot Bowtie Casserole

1 lb. lean ground beef
1 onion, chopped
3 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
5 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic.  Season with salt and pepper. Put in crock-pot and add tomato sauce, stewed tomatoes, seasonings, spinach and cheeses. Cook for 6-7 hours on low. Season with salt and pepper to taste just before serving it over cooked pasta.

BBQ Boneless Chicken Thighs

Chicken Thighs
10 boneless chicken thighs
2 Tablespoons of avocado Oil
Salt
Pepper
Onion Powder
Garlic Powder

Place avocado oil in a pan over medium-high heat.  Add the thighs and season them with the spices on one side.  When the first side is seared flip them and season the other side and sear for a few minutes.  Next place the BBQ sauce on top.  Cover the pan with a lid and simmer on low for 5-8 minutes until the chicken reaches a temperature of 165 degrees.  Serve immediately.



Sweet and Tangy BBQ Sauce

3/4 cup tomato sauce
1/3 cup maple syrup
1/3 cup honey
1 teaspoon Dijon mustard
4 teaspoons apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 tsp smoked paprika
pinch of salt
2 garlic cloves minced

Combine all the ingredients over medium heat.  Bring to a boil, then turn down heat to low and simmer for 5-10 minutes.  Use the sauce immediately or store in a jar in the refrigerator up to 2 weeks.

Butternut Squash Soup (With cream)

 Ingredients ————————————————————————————————————————

• 2  small butternut squash - peeled, seeded, cut into 1” cubes (about 3 lbs)

• 1 1/2 tablespoons Avocado Oil / butter
• 1 small onion, sliced
• 3 cloves garlic
• 2 sprigs fresh thyme (1/2 tsp dried)

• 4 cups chicken stock
• 4 - 5 small potatoes (finger potatoes)
• 1 tsp chicken bouillon paste
• 1/4 tsp ground cumin
• 1/4 tsp ground allspice

• 2/3 cup heavy cream
• salt and ground black pepper to taste

————————————————————————————————————————

Broil the Squash at 550 F for about 5 to 8 minutes

Melt the oil / butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot oil / butter until the onion has softened (about 5 minutes). 

Add the squash, potatoes and chicken stock and paste; bring to a simmer and cook until the squash is tender, about 10 minutes . 

Season with cumin, allspice, salt, and pepper; 

remove from heat. 

Add the Cream.

Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree.  Or…. just use the Soup setting on the Blendtec and it does to for you.

Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Broccoli/Cauliflower Pasta

This makes a ton so feel free to half it!

Ingredients:
16oz of noodles
Salt
Pepper
Garlic powder
Onion powder
Rosemarry
1 cup vegetable broth
3/4 cup shredded Parmesan
3/4 cup shredded mozzarella 
2 tbs Olive oil
1 head of Broccoli chopped (frozen bags work great)
1 head Cauliflower chopped (frozen bags work great)
3 medium Potatoes (thinly sliced)

Preheat the oven to 425. Put parchment paper on 2 cookie sheets.  On one sheet place the chopped potatoes.  On the other sheet fill it up with frozen chopped up broccoli and cauliflower florets. Drizzle olive oil, Sprinkle rosemarry, salt, pepper, garlic and onion powder over the broccoli, cauliflower and potatoes. Place the sheets in oven and bake for 30 minutes or until your desired tenderness. 

Bring big pot of water to boil. Cook any sort of pasta you want (16oz). We prefer short spirals. Strain and set aside. 

Chop up one medium onion
Mince 3 cloves of garlic

Place a big sauté pan over medium-high heat and place 2 tbs of olive oil in there. Toss in the onions and sauté for 3 minutes. When onions are caramelized and sausage is cooked place in the garlic and cook for about 30 seconds. Pour in cup of vegetable broth. Dump in the broccoli/cauliflower/potatoes. Dump on 3/4 cup of Parmesan cheese and 3/4 cup of mozzarella cheese. Dump in the noodles and mix it all around and it eat it! Ha ha! 

Quick Faux Caesar Dressing

Ingredients
1/4 cup mayonnaise
1/4 cup finely grated Parmesan (1 ounce)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon mustard
kosher salt and black

Quick and Easy Chicken Asian Rice Bowls

Ingredients
2 cups cooked brown or white rice
1 cup of cooked and seasoned shredded chicken ( I used boneless thighs)
2 cups broccoli florets, raw or lightly steamed
1/2 head napa cabbage, sliced thin (about 2 cups)
2 carrots, grated
4 large fried eggs
1/2 cup chopped green onions
sesame seeds


SAUCE
1/4 C packed brown sugar (or honey)
1/4 C soy sauce
2 T white vinegar
2tsp olive oil
2 garlic cloves, minced
1 tsp ground ginger


Preparation
1. In a small bowl, whisk together the sauce ingredients.
2. Divide the brown rice between 4 serving bowls.
3. Top each bowl with chicken, broccoli, cabbage and carrots. Drizzle each bowl with the dressing.
4. Top with the eggs, green onions, and sesame seeds.