Salsa Verde Tacos

• 2 pounds boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup mild salsa verde (I use Herdez in the jar)
• 1/2 cup honey
• 1/2 cup lime juice
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Hot sauce to taste

Tacos

• 1-2 packages Flatout FolidIt Flatbread Ancient Grains**
• Monterrey Jack Cheese
• lettuce
• Tomatoes
• cilantro
• Avocadoes
• sour cream

1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.

Frozen Mudslide Cake

Ingredients

• 1 box of Ghirardelli double chocolate brownie mix
• 1/3 c. water
• 1/3 c. vegetable oil
• 1 large egg
• 1 gallon of vanilla or coffee ice cream
• 5 Tablespoons of Kahlua coffee liquor, divided
• 2/3 c. unsweetened cocoa powder
• 5 TBLS boiling water
• 1 stick of butter, softened
• 3 c. powdered sugar

Instructions

1. Preheat oven to 325*
2. Prepare a large 9x13 glass baking dish by spraying it with cooking spray
3. Stir together the brownie mix, water, oil and egg in a large bowl and pour in the pan. Bake for 30 minutes or until the brownies no longer jiggle and an inserted toothpick comes out fairly clean.
4. Allow to cool for 15 minutes and then poke holes in the top of the brownies and brush 2 TBLS of Kahlua over the top. Place in the refrigerator for 30 minutes to continue cooling.
5. In the meantime make the frosting by placing the cocoa in a large mixing bowl and pour the boiling water over it. Stir with a spoon until well combined.
6. Add the butter and blend it until well mixed. Add the 3 remaining TBLS of Kahlua and mix until combined.
7. Add the powdered sugar and mix until smooth and creamy. Taste it. If you want more Kahlua flavor, add another TBLS. Add a little more powdered sugar if necessary until desired consistency is reached.
8. Remove the brownies from the refrigerator and scoop the ice cream over the top and smooth it into a flat layer. Place covered in the freezer for ten minutes.
9. Remove and spread the frosting over the top. Cover and place in the freezer for at least an hour before serving. Store any remaining dessert covered in the freezer.
   

S'Mores Cobbler

Ingredients:
5 oz pkg cook & serve chocolate pudding
3 cups whole milk
12 graham cracker squares
3/4 cup miniature semi sweet chocolate chips
15 oz box chocolate cake mix, dry
1/2 cup cold butter, sliced
10 oz pkg miniature marshmallows
whipped cream
Instructions: 

Prepare chocolate pudding with milk on stove top as directed on package. Allow to cool in pot for 15 minutes.

Spread pudding evenly into the bottom of a 9 x 13 baking dish. Lay graham crackers evenly in pudding and sprinkle with 1/2 cup chocolate chips.

Sprinkle dry cake mix over pudding and dot with slices of butter. Bake at 350 degrees for 25 minutes.

Remove from oven and stir making sure any dry cake mix spots have be moistened.

Sprinkle evenly with marshmallows and remaining chocolate chips. Bake an additional 5 - 8 minutes or until marshmallows are puffy and brown. Allow cobbler to cool 15 minutes before serving.

Gingerbread Bars

Gingerbread Bars with Cream Cheese Frosting

Yield: About 20 bars

Ingredients

Bars
• 2 cups + 2 Tbsp (300g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (169g) unsalted butter, diced into 1 Tbsp pieces, melted and cooled slightly
• 1 cup (220g) packed light brown sugar
• 1/4 cup (60ml) unsulphured molasses
• 1 large egg
• 2 tsp vanilla extract
Frosting
• 1/2 cup butter, nearly at room temperature (I like to use 1/4 c salted butter 1/4 c unsalted)
• 1 (8 oz) package cream cheese, nearly at room temperature
• 2 1/2 cups (325g) powdered sugar
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside. In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined. Mix in egg an vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
• Pour dough into prepared baking dish and spread and press into an even layer using your hands. Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.
• For the cream cheese frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth. Add in powdered sugar and vanilla and mix until light and fluffy. From here I like to freeze the frosting in 3 minute intervals then I mix between intervals using the stand mixer until it's the consistency I like (it usually takes about 9 minutes total). Spread frosting over cooled bars. Cut into squares. Cover with lid or plastic wrap and store in refrigerator.

Southwestern Quinoa Bowl

I added chicken!

Ingredients

For avocado dressing:
• 1 avocados
• 1/2 a lime, juiced
• 2 tbsp cilantro
• 1 tbsp vegan mayonnaise
• 2 tbsp water
• 1 tsp garlic powder
• 1/4 tsp ground pepper
For quinoa bowl:
• 1 cup of uncooked quinoa
• 2 cups of veggie broth/ stock (you can also just use water but the broth adds lots of flavor to the quinoa)
• 2 sweet potatoes, peeled and finely chopped into half inch pieces
• drizzle of olive oil (~1/2 tablespoon, not much is needed)
• s&p to taste
• sprinkle of cumin
• 1 can of black beans, drained and rinsed
• couple handfuls of arugula

Instructions

For the avocado dressing:
1. Combine all of the ingredients in a food processor or blender and process until smooth and creamy. Add a touch more water if you want the dressing to be a bit thinner. Set in the fridge until ready to use.
For the quinoa bowl:
2. Cook the quinoa in the broth according to pack instructions.
3. While the quinoa cooks, roast the sweet potatoes. Pre-heat the oven to 375 degrees F. On a lined baking sheet, gently toss the sweet potato pieces in the oil and a bit of salt and pepper. Sprinkle over the cumin and arrange the sweet potato in a single layer on the baking tray.
4. Bake the sweet potato for 20 minutes. Remove from the oven and let cool slightly.
5. Once the quinoa is done, you can assemble the bowl by simply combining some of the quinoa, black beans, sweet potato, and arugula.
6. Drizzle over top the avocado dressing and ENJOY!

Skinny Pumpkin Dip

·       15 oz can pumpkin

·       3/4 cup brown sugar, not packed

·       1 tsp vanilla

·       1/8 tsp cinnamon

·       1/8 tsp pumpkin pie spice (or more to taste)

·       6 oz 0% Greek yogurt (Fage)

·       8 oz Cool Whip

·       cut up apples, for dipping

DIRECTIONS:

1.     Mix pumpkin with brown sugar, vanilla and spices, blend well.

2.     Mix in yogurt.

3.     Fold in Truwhip and chill in refrigerator until ready to eat.

Salmon with Veggies

really really good and so easy