The TextNow Cookbook - TextNow

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WHAT'S FOR DINNER? A collection of recipes from the kitchens of TextNow's Product Operations Team Product Ops Cookbook 2022 SIDES, STARTERS, & SAUCE Julienne's Mashed Sweet Potatoes Tammy's Maple Glazed Asparagus Bundles Kate's Rosemary Pepper Drop Biscuits Julienne's Roasted Cauliflower Salad Philip's Fattoush Kate's Mediterranean Chickpea Salad Julienne's Give Me Life Salad Tammy's Reuben Appetizers Kate's Baked Tofu Nuggets Tammy's Maple Mustard Sesame Drumsticks Julienne's Baked Bruschetta Kate's Falafel Dan's Fakeaway General Tao Sauce Julienne's MASHED SWEET POTATOES an i V e g etar Ingredients 7 small to medium sweet potatoes, 1 garlic clove peeled & cut into 1-inch cubes 1/4 cup sour cream 2 tsp salt 3 Tbsp butter 1/3 cup finely sliced green onion Fresh pepper 1/3 cup finely chopped fresh parsley 1 tsp extra virgin olive oil Directions 1. Place sweet potatoes in a large saucepan or dutch oven and add enough water to cover by about 1 inch. 2. Add 1 tsp of salt and bring mixture to a simmer over medium-high heat. Reduce the heat, and simmer, uncovered, until the potatoes are tender. About 9-12 minutes. 3. Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency. 4. Add almost all the green onion and parsley, reserving a small amount of each for garnish. Then add the garlic, and stir to combine. 5. Stir in most of the sour cream (reserve about 1 tbsp for garnish), all of the butter, and the remaining 1 tsp salt. Season to taste with additional salt and pepper, if needed. Transfer mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a 6. spoon. Sprinkle with reserved green onion, parsley, and drizzle the top lightly with olive oil. Tammy's MAPLE GLAZED ASPARAGUS BUNDLES Ingredients 24 fresh asparagus spears, trimmed, blanched 1/2 red pepper, cut into thin strips 8 thin prosciutto slices 1/3 cup maple barbeque sauce 1 Tbsp butter, melted 2 tsp zest & 1 Tbsp juice from 1 lemon 2 tsp coarsely cracked mixed peppercorns Directions 1. Heat barbeque to medium-high heat. 2. Place asparagus in 8 stacks of 3 spears each; top with peppers. Tightly wrap 1 prosciutto slice around each bundle; secure with a wooden toothpick. 3. Mix barbeque sauce, butter, lemon zest, and juice until blended. Brush half the barbeque sauce mixture evenly onto bundles; sprinkle with cracked peppercorns. 4. Grill 2 minutes; turn. Brush with remaining barbeque sauce mixture. Grill 2 more minutes, or until prosciutto is crisp, turning occasionally. Remove and discard toothpicks before serving. Kate's ROSEMARY PEPPER BISCUITS an i V e g etar Ingredients 2 cups all-purpose flour 1 tsp sugar 2 tsp baking powder 8 Tbsp salted butter 3/4 tsp salt 1 cup milk 1 tsp dried rosemary 1/2 tsp freshly cracked pepper Directions 1. Preheat the oven to 400ºF. Roughly chop or crush the rosemary to prevent large, sharp pieces. In a large bowl, combine the dry ingredients (flour, baking powder, salt, rosemary, pepper, sugar) until well combined. 2. Take the butter out of the refrigerator just prior to using it. Slice the butter into pieces, then add them to the dry ingredients. Work the butter into the flour mixture until no large pieces remain and it looks a little like damp sand. I use my hands for this, but you can also use a pastry cutter. 3. Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, slightly sticky dough (see photos below). There should be no dry flour left on the bottom of the bowl, but the dough should not be so wet that it appears glossy. 4. Line a baking sheet with parchment paper and scoop 8 dollops of the biscuit dough onto the paper (about 1/3 to 1/2 cup each). 5. Bake the biscuits in the fully preheated 400ºF oven for 18-22 minutes or until they are golden brown on the edges. Serve warm. Julienne's ROASTED CAULIFLOWER SALAD an i V e g etar Ingredients Dressing Cauliflower 2 Tbsp + 1 1/2 tsp honey mustard 1 large head of cauliflower, cut in florets 2 Tbsp red wine vinegar 1/4 cup olive oil 1 Tbsp minced fresh chives 1/2 tsp salt 1 tsp finely grated fresh ginger 1/4 tsp turmeric 1 tsp soy sauce 1/4 tsp cumin 1 garlic clove, minced 1/4 tsp paprika 1/4 tsp salt 1/4 tsp garlic powder 1/2 cup extra-virgin olive oil Pepper to taste Salad 4 cups arugula/mixed greens 1/3 cups roasted almonds Handful of parsley leaves for garnish Directions 1. Preheat oven to 425ºF. 2. Make the vinaigrette: in a blender or mixing bowl, mix honey mustard, vinegar, chives, ginger, soy sauce, garlic and salt. Slowly blend or whisk in the oil to emulsify. 3. Prepare the cauliflower: spread the florets on a large baking sheet in one layer. Use two pans if needed. Mix the oil, salt, turmeric, cumin, paprika, garlic powder, and pepper in a small bowl, then spread over the cauliflower. Toss to coat the cauliflower. 4. Roast the cauliflower for 30 minutes or until lightly browned on the edges. Remove from oven and set aside. 5. To assemble: toss the arugula/mixed greens with your preferred amount of vinaigrette, then mound it at the base of a shallow serving bowl or on a large platter. Top the greens with the cauliflower, almonds, and parsley. The salad can be dressed up to 15 minutes before serving. Philip's FATTOUSH an i V e g etar Ingredients 1 cup Greek yogurt + 3/4 cup plus 2 tbsp whole milk, or 1 2/3 cups buttermilk 1 tbsp dried mint 2 large stale Turkish flatbread or naan 2 cloves garlic, crushed 3 large tomatoes 3 tbsp freshly squeezed lemon juice 3 1/2 oz radishes, thinly sliced 1/4 cup olive oil, plus extra to drizzle 3 mini cucumbers, peeled and chopped 2 tbsp cider or white wine vinegar 2 green onions, thinly sliced 3/4 tsp freshly ground black pepper 1/2 oz fresh mint 1 1/2 tsp salt 1 oz flat-leaf parsley, coarsely chopped 1 tbsp sumac or more to taste, to garnish Directions 1. If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour. 2. Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine. 3. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac. Kate's MEDITERRANEAN CHICKPEA SALAD an i V e g etar Ingredients 2 Tbsp olive oil 1/2 red onion, thinly sliced 2 red peppers, diced 4 cloves garlic, minced 2 (19oz) cans chickpeas, drained and rinsed Juice of 1 lemon (~ 4 Tbsp lemon juice) 1/2 tsp red pepper flakes Large handful parsley leaves, finely chopped 3/4 cup crumbled feta cheese Salt and pepper to taste Directions 1. Heat olive oil in a large skillet over medium heat. Add onion, red pepper, and garlic, stirring for 5 minutes or until vegetables are tender and fragrant. 2. Add chickpeas, lemon juice and red pepper flakes and stir to combine. Warm the chickpeas through, about 1-2 minutes, remove from heat and allow to sit for a few minutes. Add parsley and feta cheese and toss lightly. Season with salt and pepper, to taste. 3. Serve by itself or over a bed of spinach, lettuce, brown rice, quinoa or with crispy whole-grain pitas or pita chips. Julienne's GIVE-ME-LIFE SALAD an i V e g etar Ingredients Dressing Salad 2 cups assorted fresh green herb leaves 6 cups mixed greens (basil, parsley, oregano, thyme) 1 1/2 cups peeled, shredded carrots 2 Tbsp lemon juice 1 1/2 cups peeled, shredded beets 2 Tbsp nutritional yeast, plus more for serving Alfalfa sprouts for garnish 1 Tbsp tahini 3 tbsp chopped assorted nuts and 1 garlic clove seeds for garnish 1 tsp Dijon mustard 1 ½ cups hummus 1/2 tsp salt Crackers for serving 1/3 cup extra-virgin olive oil Directions 1. To make the dressing: blend the herbs, lemon juice, nutritional yeast, tahini, garlic, mustard, and salt. Then continue blending slowly drizzling in the olive oil until the mixture is emulsified. If needed, add a touch of water to thin the dressing to your desired consistency, as it is quite thick. 2. To assemble salad: plate a handful of greens in individual bowls. Drizzle the dressing on the greens. Pile carrots, beets, and alfalfa sprouts on top. Sprinkle with nuts, seeds, and nutritional yeast and then drizzle more dressing on top. Scoop a large spoonful of hummus per person onto the salad. Serve with crackers. Tammy's REUBEN APPETIZERS Ingredients 1/2 cup Thousand Island salad dressing 4 plain bagels, split 2 to 3 large dill pickles, sliced lengthwise 1 lb thinly sliced deli corned beef 8 slices Swiss cheese Directions 1. Spread salad dressing on each bagel half. Top with pickle slices, corned beef and cheese. Place on an ungreased baking sheet. 2. Broil 6 in. from the heat for 4-6 minutes or until cheese is melted. Cut each into six wedges; serve immediately. Kate's BAKED TOFU NUGGETS an i V e g etar Ingredients 2 cups panko breadcrumbs 1 tsp granulated garlic 1 (14oz) block extra firm tofu, drained 1 tsp granulated onion & pressed 1 tsp sea salt, more to taste 1/2 cup all-purpose flour Cooking oil spray (optional) 1/3 cup water 1/4 cup non-dairy milk Directions 1. Preheat the oven to 450ºF. Line a large rimmed baking sheet with parchment paper. Set aside. 2. To a large rimmed plate (or bowl), add the Breadcrumbs, and 1/2 teaspoon each of garlic, onion, and salt. Combine well and set aside. 3. Cut tofu lengthwise in half, then cut each half into 6 equally-sized squares. You should have a total of 12 squares. 4. In a large bowl, whisk together the flour and remaining garlic, onion, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few splashes of water. 5. Submerge a piece of tofu into the batter and coat well. Lightly shake off excess batter and place in the breadcrumbs. Gently roll around to coat well and place on baking sheet, leaving room in between each piece (Optional: spray with oil for extra golden nuggets). Place in the oven for 20 minutes or until they turn golden and crisp. Flip over pieces at the halfway mark and spray with oil again if desired. 6. Serve immediately with dipping sauces of your choice. Enjoy! Tammy's MAPLE MUSTARD SESAME DRUMSTICKS Ingredients 8-12 chicken drumsticks (skin-on or skinless) 1/4 tsp Dijon mustard 3 Tbsp maple syrup, more for serving 1/4 tsp granulated garlic 2 Tbsp sesame seeds 1/4 tsp red pepper flakes, to taste Directions 1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil. 2. Into a large bowl, toss chicken with mustard, maple syrup and garlic. 3. Add sesame seeds to a plate. Dredge bottom of drumsticks in sesame seeds and place on prepared baking sheet. Sprinkle with pepper flakes. 4. Bake for 25 minutes, until golden brown and crispy. Serve with additional maple syrup for drizzling, if desired. Julienne's BAKED BRUSCHETTA an i V e g etar Ingredients 1/2 cup mayo 1 cup grated mozzarella 2 medium tomatoes, diced 1/4 cup fresh parmesan (or 3 tbsp dry) 1 tsp oregano 1/2 tsp pepper 1/4 tsp basil 1 fresh baguette Directions 1. Mix together the first seven ingredients and refrigerate for several hours or overnight. 2. Cut the baguette into one-inch slices and butter one side of each. 3. Arrange the slices butter-side up on an un-greased baking sheet and spread mixture on top of each slice. 4. Bake in 350ºF oven for 15 minutes until hot and cheese is melted. Kate's FALAFEL an i V e g etar Ingredients 1 can chickpeas (15 oz) 1 1/2 tsp cumin 1/3 cup chopped fresh parsley 1/4 tsp each sea salt & black pepper (or sub cilantro) 3-4 Tbsp all-purpose flour 4 cloves garlic, minced 3-4 Tbsp avocado oil (or any neutral oil) 2 medium shallots Panko bread crumbs for coating (optional) 2 Tbsp raw sesame seeds 1 pinch each cardamom & coriander (optional) Directions 1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste. 2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. 3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy. 4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step – but they will be a little more fragile. 5. Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs. 6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier falafel. 7. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat. 8. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5-7. 9. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled. 10. OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it’s oven-safe)! 11. Serve warm with tzatziki or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens. Dan's FAKEAWAY GENERAL TAO SAUCE an i V e g etar Ingredients 4 Tbsp ketchup 2 Tbsp soy sauce 25 grams brown sugar 2 cloves garlic 1-inch knob of ginger Red pepper flakes Directions 1. Mince garlic and ginger. 2. Add ingredients to a saucepan and stir to combine. 3. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, or until desired thickness has been reached. MEALS Tammy's White Chicken Chili Jeffrey's Chili Julienne's Chili Tammy's Irish Whiskey Beef Stew Kate's Rosemary Garlic White Bean Soup Philip's Shakshuka Tammy's Cream Cheese, Garlic, & Chive Stuffed Chicken Julienne's Braised Ginger-Coconut Chicken Jeffrey's Pineapple Chicken Tammy's Cheddar Chicken & Broccoli Casserole Julienne's Baked Chicken & Vegetable Stir Fry Kate's One-Pan Caprese Pesto Orzo Bake Tammy's One-Pan Skinny Chicken Alfredo Dan's Thai Satay Sweet Potato Boats Tammy's WHITE CHICKEN CHILI Ingredients 2 Tbsp canola oil 16 oz can navy beans drained 1 yellow onion 8 oz frozen corn thawed 4 medium tomatillos 2 cup chicken stock 2 jalapeños (seeds removed for less spice) 1 tsp chipotle chili powder 4 garlic cloves 1 1/2 tsp cumin 4.5 oz can chopped green chiles 2 tsp garlic powder 3 boneless skinless chicken breasts 1 tsp oregano 1/2 cup sour cream Directions 1. Dice onion, tomatillos, and jalapenos. You can leave seeds in or take seeds out of the jalapeno, depending on how spicy you want the chili. Smash and mince garlic cloves. 2. Preheat a large pot over medium heat and add oil. Add diced vegetables and saute until it's softened. 3. Add canned chopped green chiles and mix well. 4. Cut chicken breasts in half and nestle chicken halves into the vegetables. Cover the pot with a lid and cook for about 15 minutes. Flip chicken breasts and cook for a few more minutes. 5. Add beans, corn, chicken stock, and spices to the pot and mix well. Lower the heat to low and cover the pot with a lid. 6. Cook for about an hour. 7. Take chicken out of the pot and shred it using two forks. (If you want smaller pieces of chicken, you can also chop shredded chicken.) 8. Add chicken back to the pot and add sour cream. Mix well until sour cream is completely incorporated. 9. Serve with toppings like Monterrey Jack cheese, avocado, cilantro, squeeze of lime juice, crunchy tortilla strips, or some fresh jalapeno if you like it spicy. Jeffrey's CHILI Ingredients 1 package of ground beef 1 onion 1 can crushed tomatoes 1-2 cans Bravo Spaghetti Sauce (must be 1 can diced tomatoes Bravo sauce, don't use any other sauce!) 1-2 cans kidney beans (drained & rinsed) 1 bundle of green onions 1 bunch of celery 1-2 packages of Club House Chili Seasoning 1 red pepper (use the spicy packs for more of a kick) 1 green pepper Salt & pepper 1 yellow Pepper 1 can of baked beans (Chili/maple Style) Directions 1. Brown the beef in the oven or on the stove and use the masher to break it up good while it is cooking. Salt and Pepper the beef. 2. Cut up all the vegetables. 3. Add seasonings. 4. Add the crushed and diced tomatoes and kidney beans. 5. Add vegetables and cook for another 1/2 hour. Then add the Bravo spaghetti sauce (use one can for a thick chili or 2 cans for less thickness) and the baked beans. Simmer on low for at 1 hour. 6. For best results, leave sitting in pot off the heat for 4-5 hours or use in a slow cooker. Julienne's CHILI Ingredients 4 1/2 lbs stewing beef, cut in 1-2 inch cubes 1 can chipotles in adobo sauce, chopped 2 Tbsp olive oil 1/2 whole head of garlic, outer peel 1 large or two small yellow onions, chopped removed, but head kept whole 3 tomatoes, finely chopped 2 tbsp brown sugar 3 carrots, cut in 1 inch chunks 1 Tbsp plus 1 ½ tsp cumin 2 stalks celery, cut in 1 inch chunks 1 Tbsp chili powder 1 red bell pepper, cut in 1 inch chunks 2 1/2 tsp sald 1 green bell pepper, cut in 1 inch chunks 2 tsp black pepper 1 can diced tomatoes with juice 1 1/2 cups frozen corn 1 can tomato paste 1-2 cans black beans or kidney beans Directions 1. Pat beef dry so it won’t splatter in the oil. Heat the olive oil in a large skillet over medium-high heat, and working in batches, brown the meat on all sides. Approximately 4 minutes per batch. Transfer the beef to the slow cooker. Add the onions to the skillet and cook them, stirring until translucent, about 4 minutes. Transfer the onions and all pan juices to the slow cooker. Add all remaining ingredients except the corn to the slow cooker (you can use less than the full 2. can of chipotles based on heat preference). 3. Cook for 2 hours on high, then reduce the heat to low and cook for 5 hours or more. 4. About 1 hour before serving, once the beef has cooked through, but before the chili is ready, check the seasoning, and adjust the salt and pepper. About 30 minutes before serving, add the corn, if using. Serve into bowls. Stovetop method: Follow the instructions through step 3, but simmer in a medium-sized pot or Dutch oven for approximately 3 hours over medium-low heat, or until the beef is soft. Tammy's IRISH WHISKEY BEEF STEW Ingredients 2 1/2 lb Beef Blade Steak or Blade Pot Roast 3 Tbsp all-purpose flour 3/4 tsp each salt & pepper 1 can stout beer (like Guinness) 3 Tbsp olive oil, divided 1/2 cup Irish Whiskey 1 large sweet onion, diced 1 1/2 cups beef broth 4 strips bacon, diced 2 Tbsp Worcestershire sauce 3 cloves garlic, minced 3 Tbsp tomato paste 4 carrots, peeled & sliced in 1/2 inch pieces 1/2 tsp dried thyme 3 large celery stalks, sliced in 1/2 inch pieces 2 bay leaves Directions 1. Preheat oven to 325ºF. Cut meat into bite-sized cubes. Pat dry and season with salt and pepper. 2. Heat 2 Tbsp of the olive oil in a heavy Dutch oven or stock pot over medium-high heat. Brown beef, in batches for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl. 3. Lower heat to medium and add remaining oil. Add onions and cook for 2 minutes. Add bacon and cook until bacon is browned and onions are soft and golden. Add garlic, cook for one minute. Add carrot and celery. Sprinkle flour over top, and stir for 1 minute until thoroughly moistened. 4. Gradually stir in stout, whiskey, broth. Worcestershire, tomato paste and bay leaves; stir up any browned bits at the bottom of the pot. Return beef and any accumulated juices to the pot (note: liquid level should just cover the beef and vegetables). 5. Cover and cook in preheated oven for 2 hours, until beef is fork-tender. Skim off any fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves. Serve with mashed potatoes. Kate's ROSEMARY GARLIC WHITE BEAN SOUP an i V e g etar Ingredients 2 Tbsp olive oil 4 cloves garlic 3 cans cannelini beans 1 cups vegetable (or chicken) broth 1/2 tsp dried rosemary 1/4 tsp dried thyme 1 pinch crushed red pepper freshly cracked black pepper to taste Directions 1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. 2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant. 3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. 4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. 5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping (or my rosemary pepper biscuits)! Philip's SHAKSHUKA an i V e g etar Ingredients 2 Tbsp olive oil 5 large, very ripe tomatoes, chopped 2 Tbsp Pilpelchuma or harissa (canned is fine) 2 tsp tomato paste 4 large free range eggs, plus 4 egg yolks 2 large red peppers, cut in 1/4 inch dice 1/2 cup labneh or thick yogurt 4 cloves garlic, finely chopped Salt 1 tsp ground cumin Directions 1. Heat the olive oil in a large frying pan over medium heat and add the Pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and ¾ teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning. 2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt. Tammy's CREAM CHEESE, GARLIC, & CHIVE STUFFED CHICKEN Ingredients 1 package cream cheese (8oz), softened 2 Tbsp dried chives 1 clove garlic, minced 4 skinless, boneless chicken breast halves, butterflied 4 slices turkey bacon 2 Tbsp butter, melted Directions 1. Preheat oven to 350ºF. 2. In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls. 3. Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken. 4. Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear. Julienne's BRAISED GINGER COCONUT CHICKEN Ingredients 2 Tbsp olive oil 1 tsp lemon zest 4 chicken breasts 1 cup chicken broth 2 medium leeks (white and light green 1 can coconut milk parts sliced into half-moon pieces) 2 tbsp chopped fresh tarragon 2 garlic cloves, minced 3 green onions 1 inch piece of ginger, peeled & minced Directions 1. Preheat oven to 350ºF. 2. Heat the olive in a large Dutch oven or lidded saucepan over medium-high heat. Sprinkle the chicken pieces with salt and pepper. When the oil is shimmering, add the chicken and sear, without moving, until the pieces pull away easily from the bottom of the pan (5-7 minutes). Flip the chicken and cook for two minutes more. 3. Add the leeks, garlic, ginger, lemon zest, 1 tsp of salt and 1/2 tsp pepper, stirring to incorporate. Remove chicken if pan is too crowded. Cook for 3 minutes, then add the chicken broth, coconut milk, and tarragon. Return the chicken to the pot and bring to a simmer. 4. Cover the pot, slide into over, and bake until cooked through, about 30-40 minutes. 5. Serve hot over rice and sprinkled with green onion and extra tarragon. Jeffrey's PINEAPPLE CHICKEN Ingredients 4 boneless, skinless chicken breasts 1/2 bottle Sun-Dried Tomato salad dressing 1 can of crushed pineapple 1 package of shake and bake Directions 1. Defrost chicken breasts in the refrigerator overnight. 2. In the morning, place the chicken breasts in a Tupperware container and cover with 1/2 bottle Sun-Dried Tomato salad dressing. Cover and place in refrigerator to marinate the breasts during the day. 3. When ready to prepare, remove the marinated chicken breasts from the refrigerator and prepare the shake and bake. Coat each breast individually then place in a baking dish (note: spray baking dish with Pam spray to prevent sticking and for easy clean-up). 4. Preheat the oven to 350ºF and cook chicken for approximately 35 minutes. 5. Cover each chicken breast with crushed pineapple and cook for another 10 minutes. Tammy's CHEDDAR CHICKEN & BROCCOLI CASSEROLE Ingredients 20 oz. chicken breast 1 cup cheddar cheese 2 Tbsp olive oil 1 oz. pork rinds 2 cups broccoli (you can use frozen) salt & pepper 1/2 cup sour cream 1/2 tsp paprika 1/2 cup heavy cream 1 tsp oregano Directions 1. Preheat oven to 450ºF. If you're using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. We used frozen broccoli for this recipe and it turned out great without any precooking. 2. If you haven’t shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite sized pieces. 3. In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream. Mix to combine thoroughly. 4. Place your chicken and broccoli into a greased 8x11 inch baking dish. Spread them into an even layer, pressing firmly. The casserole should be slightly packed. 5. Drizzle heavy cream over the entire layer. Add your seasonings of choice in this step as well. Salt, pepper, paprika and oregano will work very well for this recipe. 6. Add a cup of shredded cheddar cheese to the top of your casserole all the way up to the edges. Into a Ziploc bag, add 1 oz. of pork rinds and crush them with either your hands or a rolling pin. Add these crushed pork rinds over the shredded cheese for a crispy casserole top. 7. Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown. Serve with a side of marinara sauce and enjoy! Julienne's BAKED CHICKEN & VEGETABLE STIR FRY Ingredients Sauce and Vegetables 6 cups assorted vegetables (broccoli, 2 inch piece ginger, minced cauliflower, red pepper) 2 tsp chili oil 1 yellow onion, thinly sliced Chicken 1/2 cup chicken stock or water 2 1/2 pounds boneless skinless chicken 1/3 cup olive oil breast or thighs, cubed 1/3 cup soy sauce 2 Tbsp cornstarch 1 Tbsp plus 1 1/2 tsp maple syrup 1 tsp salt 4 garlic cloves, minced 1/2 tsp black pepper Directions 1. Preheat oven to 425ºF. 2. Coat the chicken with cornstarch, salt and pepper and toss in a bowl. Set aside. 3. Spread the mixed vegetables and onion on a large sheet pan in a single layer. If they are piled too high, use two pans. 4. Mix the chicken stock, olive oil, soy sauce, maple syrup, garlic, ginger, and chili oil in a bowl. Pour over vegetables. 5. Add the chicken to the pan and gently toss it with the sauce, coating evenly. 6. Bake, uncovered, for 35-40 minutes or until the chicken is cooked through and the vegetables are tender and slightly browning on the edges. 7. Serve over rice. Kate's ONE-PAN CAPRESE PESTO ORZO BAKE an i V e g etar Ingredients 2-3 cups cherry tomatoes kosher salt and black pepper 3 Tbsp extra virgin olive oil 1 lb dry orzo pasta 4 cloves garlic, chopped 1 jar basil pesto (8 oz) 1 shallot, chopped 2-3 Tbsp sliced pepperoncinis 1/3 cup fresh basil, chopped 1 1/2 cups shredded mozzarella cheese chili flakes Directions 1. Preheat oven to 400ºF. 2. In a 9×13 inch baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes. Pull the tomatoes out of the oven. To the same pan, add the orzo, pesto, and pepperoncinis. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it. 3. Stir the pasta around, then sprinkle over the cheese. Bake another 10 minutes, until the cheese has melted and the sauce bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil! Tammy's BAKED CHICKEN & VEGETABLE STIR FRY Ingredients 6 ounces uncooked farfalle pasta or any 2 Tbsp all-purpose flour bite-sized shape pasta (white or wheat) 1/2 tsp onion powder 2 Tbsp olive oil 1/2 tsp dried basil 1/2 lb boneless, skinless chicken breasts 1/2 tsp dried parsley flakes 2 cloves garlic, minced 1 cup freshly grated parmesan cheese 1 3/4 cups low-sodium chicken broth Salt and freshly ground black pepper 1 3/4 cups fat-free milk Directions 1. Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat. 2. Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through). 3. Add minced garlic and sauté for one minute. 4. Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine. 5. Bring to a gentle boil, then cover and reduce heat to a simmer. 6. Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time. 7. Remove from heat and stir in freshly grated parmesan cheese. 8. Season with salt and pepper, if needed. 9. Serve with veggies, green salad, breadsticks, fruit. Dan's THAI SATAY SWEET POTATO BOATS Ingredients Sweet Potatoes (one potato does 2 boats) 2 tsp neutral tasting oil Cooking Spray 1 green pepper, diced Chicken Thighs, cut into 1 inch pieces (or 1 red pepper, diced sub breast for healthier option) 2 Tbsp Thai red curry paste 2 Tbsp creamy peanut butter (or sub 2 Fish sauce to taste (2 tsp or more) Tbsp powdered peanut butter for 2 tsp brown sugar healthier version)) Lime juice to taste 1/2-1 can of coconut milk (or sub light Cilantro to garnish coconut milk for healthier version) Crushed peanuts to garnish Directions 1. Preheat Oven to 400ºF. Line a baking sheet with aluminum or silicon baking mat and spray with cooking spray. Cut sweet potatoes in half lengthwise and lie cut side down on tray. 2. Bake sweet potato for 35 minutes or until Tender. remove from oven and allow to cool until you can hold with bare hands. 3. While sweet potatoes cook prep veggies and preheat a medium or large sized pan on medium heat. Add your oil. 4. Once pan is hot add your peppers and saute until browned. Add chicken and stir fry until browned on all sides. 5. Reduce heat to medium-low and pour in your coconut milk, thai curry paste, brown sugar, and peanut butter. Stir until smooth in consistency and all ingredients are incorporated. Reduce to desired consistency. 6. While pan simmers and reduces, use a spoon to scoop out the middle of the sweet potatoes, leaving a 1/2 inch of flesh to create the boats. 7. Once sauce is desired consistency add salt, fish sauce, and lime to taste. 8. Spoon chicken, veggies, and sauce into the hollowed out sweet potatoes and garnish. DRINKS & DESSERTS Kate's Homemade Kahlua Julienne's Green Smoothie Milkshake Tammy's No-Sugar Cheesecake Julienne's Bulge-Free Blueberry Muffins Philip's Baked Apples Julienne's Chocolate Chip Cookies Tammy's Chocolate Avocado Keto Cookies Kate's Pumpkin Cookies with Maple Glaze Julienne's Brownies Dan's Guilt-Free Soda Brownies Tammy's Maple Cream Pie Julienne's Easy Cheesecake Tammy's Lemon Coconut No-Bake Bites Kate's HOMEMADE KAHLUA Ingredients 1 1/3 cups sugar 1 1/3 cups water 1/4 cup instant coffee 8 1/2 oz Vodka 2/3 Tbsp vanilla extract Directions 1. Bring the water to a simmer and stir in the sugar, vanilla, and instant coffee. Continue to simmer at medium-low heat for about ten minutes until the mixture resembles a syrup. 2. Let the syrup cool to room temperature. 3. Pour the Vodka into a glass bottle or jar. Mix in the syrup and serve! I like to use it to make White Russians by adding equal parts Vodka and Kahlua, then topping with oat milk or heavy cream. Julienne's GREEN SMOOTHIE MILKSHAKE Ingredients 1 cup chopped raw kale 1/2-1 cup unsweetened almond milk 2 ripe bananas (I like them frozen), peeled and roughly chopped 2 to 3 heaping Tbsps almond butter 1 Tbsp hemp seeds 2 to 3 tsp honey 1 tsp vanilla extract Directions 1. Place the kale, almond milk, bananas, almond butter, hemp seeks, honey, and vanilla in a blender. You can add more almond milk to achieve your desired consistency and more honey according to your sweet tooth. 2. Blend until smooth. Flip it: 1. Use any greens you can find: spinach, chard, and bok choy work well. 2. Swap peanut butter or any nut butter for the almond butter. Swap coconut milk or water for the almond milk. 3. Add a scoop of vanilla protein powder. 4. Add a spoonful of cacao powder, or any cocoa powder, and a bit of extra honey to make this a chocolate-banana-butter shake. 5. Serve leftovers as popsicles – they make a great breakfast or snack on the go. Tammy's NO SUGAR CHEESECAKE Ingredients Crust Filling 6 Tbsp unsalted butter, melted & 5 packages cream cheese (8 oz), at room cooled temperature 1 1/4 cups almond flour 1 3/4 cup confectioners' erythritol sweetener 1/2 cup pecans 1 Tbsp lemon juice 1/4 cup confectioners' erythritol 1 1/2 tsps vanilla extract sweetener 3 large eggs Directions 1. For the crust: Position an oven rack in the center of the oven and preheat to 350ºF. Generously butter the bottom and sides of a 9-inch springform pan. 2. Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack. 3. For the filling: Reduce the oven temperature to 325ºF. 4. Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition. 5. Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour. 6. Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving. Julienne's BULGE-FREE BLUEBERRY MUFFINS Ingredients Dry Ingredients Wet Ingredients 2 cups flour 1/4 cup olive oil 2 Tbsp hemp seeds 1/4 cup maple syrup 1 tsp baking soda 1/4 cup brown sugar 1/2 tsp ground cinnamon 3 large eggs 1/4 tsp salt 2 tsp vanilla extract Cinnamon Topping 1 1/2 cups fresh or frozen (defrosted) blueberries 1/3 cup flour 1/2 cup brown sugar 1 tsp ground cinnamon 2 Tbsp coconut oil Directions 1. Preheat oven to 350ºF. Lightly grease muffin cups with coconut oil or paper liners. 2. In a large mixing bowl, whisk together dry ingredients. 3. Add the oil, syrup, brown sugar, eggs, and vanilla to the dry ingredients, and mix well. Fold in the blueberries. 4. Make the cinnamon topping: mix the flour, brown sugar, cinnamon, and oil in a small bowl. 5. Pour the batter into the prepared muffin cups, dividing evenly and filling each about ¾ full. Sprinkle muffins with the topping. 6. Bake for 18 to 20 minutes, or until they’re set and lightly golden. Check every 5 minutes toward the end (through the window) to ensure they don’t burn. 7. Remove the muffins from the oven and allow them to cool for about 10 minutes, or until they are ready to handle. Or cool completely and freeze in airtight containers or Ziploc freezer bags. They will keep for a couple of months. Philip's BAKED APPLES Ingredients 4 apples, top, stem, & core removed 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 cup packed light brown sugar 4 tsps unsalted butter 4 tbsps chopped walnuts Directions 1. Preheat the oven to 350°F. 2. Place the apples, cut-side up, in a small baking dish. 3. In a small bowl, stir together the brown sugar, ginger, and cinnamon. Spoon the mixture into the center of each apple. 4. Top the brown sugar mixture with 1 teaspoon of butter per apple. Sprinkle with walnuts. 5. Bake for about 30 minutes until the apples are tender. Notes To prepare the apples, slice off the top (about 1/4 inch) from each apple. Using a spoon or knife, cut out the core, leaving the bottom intact so it forms a "bowl". Julienne's CHOCOLATE CHIP COOKIES Ingredients Wet Ingredients Dry Ingredients 3/4 cup unsalted butter, at 2 1/4 cup all-purpose flour room temperature 1 tsp baking soda 1/2 packed dark brown sugar Pinch of salt 1/2 cup granulated sugar 1 cup dark chocolate chips 2 tsp vanilla extract 1/2 cup chopped pecans, toasted (optional) 2 large eggs Directions 1. Preheat oven to 350ºF. Line baking sheets with parchment paper. 2. In a large bowl, cream together the butter, sugars, and vanilla. Add the eggs and beat well. 3. In a separate bowl, combine the flour, baking soda, and salt. Stir to blend into the wet mixture, then fold in the chocolate chips and nuts, if desired. The dough will be wet. 4. Use a spoon or mini ice cream scoop to mound a heaping tablespoon (or 1 1/2 tablespoons) of dough into your hand. Roll into a round. Repeat with the remaining dough. 5. Arrange rounds on a baking sheet, leaving space between them. Press them gently, until they’re about 1/2 inch thick. 6. Bake the cookies until set and slightly underdone, about 8-10 minutes. Cool on a wire rack, then serve or freeze, if desired. Tammy's CHOCOLATE AVOCADO COOKIES Ingredients 2 small ripe avocados 2 large eggs 1/2 cup almond flour 1/3 cup raw cacao 1/3 cup erythritol or monk fruit sweetener 1/2 tsp baking soda 1/8 tsp sea salt 1/4 cup cacao nibs or stevia sweetened chocolate chips 2 Tbsp shredded coconut, to use as garnish Directions 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. Peel the avocado, place it in the bowl and mash it until smooth. 3. Add in the almond flour, raw cacao, sweetener, baking soda and sea salt and combine all ingredients. Whisk in the eggs. 4. Fold in the cacao nibs. Don’t be alarmed if the batter does not resemble traditional cookie dough, it will be fudgier. 5. Scoop about 1 1/2 Tbsp of batter onto the baking sheet to make one cookie and lightly flatten with your hand or a spoon. Leave quite a bit of space between the cookies, since they spread. 6. Top with shredded coconut to garnish. 7. Bake for 10-12 minutes and allow to cool for a few minutes before digging in. Kate's PUMPKIN COOKIES WITH MAPLE GLAZE Ingredients Pumpkin Cookies 2 1/2 cups flour 1/4 cup brown sugar 1 tsp baking powder 1 (15 oz) can pumpkin puree 1 tsp baking soda 1 tsp vanilla extract 2 tsp ground cinnamon 1/2 tsp ground nutmeg Maple Glaze 1/2 tsp ground cloves 1 cup powdered sugar 1/2 tsp ground ginger 1/2 tsp cinnamon 1/2 tsp salt 1 tsp vanilla extract 1/4 cup melted coconut oil 1/4 cup maple syrup 3/4 cup maple syrup Almond milk to thin if needed Directions 1. Preheat oven to 350ºF. Line baking sheets with parchment paper. 2. In a medium sized bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside. 3. In another medium sized bowl, whisk together wet ingredients: melted coconut oil, maple syrup, brown sugar, pumpkin, and vanilla. 4. Pour the wet ingredients on top of the dry ingredients and gently fold together until combined. 5. Use a 1/4 cup measuring cup to make 12 even cookies, placing 6 on each prepared baking sheet. 6. Bake in preheated oven for 15-25 minutes, or until cookies are cooked through. 7. Cool completely before frosting with the glaze. 8. To make the glaze: in a small bowl, whisk together powdered sugar, cinnamon, vanilla, and maple syrup until well combined. Stir in almond milk to thin glaze, if necessary. Spoon over cooled cookies and enjoy! Julienne's BROWNIES Ingredients 1 cup white sugar 3/4 cup flour 1/4 cup cocoa 1 tbsp vanilla 2 eggs 1/4 tsp salt 1/2 cup melted butter Directions 1. Preheat the oven to 350°F. 2. Grease an 8 x 8 pan and set aside. 3. In a large bowl, mix together melted butter, sugar, and vanilla. Slowly beat in the eggs, making sure the butter isn't too hot so you don't end up making scrambled eggs! 4. Add the flour, cocoa, and salt to the wet mixture. 5. Pour brownie mixture into pan and bake for 30 minutes, or until your desired gooeyness.