YUMMYFOODY04

Ingredients 1 pkg frozen egg noodles, 24 ounce 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery 1 stick (1/2) cup butter - cut into pieces 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth. mixed vegetables, optional; I didn't use this time 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor 6 small boneless, skinless chicken breasts or 4 large salt & pepper, to taste; can add some parsley too if desired Directions 1. Salt & pepper chicken breasts. 2. Place in the bottom of Crock Pot. 3. Spoon soup over the chicken. 4. Cut butter into several pats and place pieces evenly over soup. 5. Whisk the bouillon with the broth. 6. Pour over soup. 7. Place lid on the Crock Pot and turn to low. Cook for 6 hours. 8. Remove chicken and tear into pieces. 9. Add back to pot. 10. Now add noodles; if adding veggies add no

Ingredients 1.5 lb. cooked chicken- diced (if you don’t have cooked chicken simply grill almost 2 lb. thawed boneless chicken breast in the pan, season with salt and pepper to taste) 1 jar (28 ounces) of marinara sauce 1 ¾ cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 ½ –2 tablespoons olive oil 1 cup Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy) Italian seasoned salt-to taste 1 ½ –2 tablespoons freshly chopped parsley for serving Instructions Preheat oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with cooking spray. Place chopped cooked chicken in baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan. In a bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it s

Ingredients For the Chicken Burgers 1 1/2 lb ground chicken meat (I prefer thighs) 2 scallions, chopped 1 cup shredded cheese (Cheddar, Gouda, provolone) 1/4 cup mayo 1/2 tsp salt 1/2 tsp pepper For the Avocado Corn Salsa 1 large avocado, sliced 1 ear of fresh corn, husks and silks removed 1/8 cup chopped fresh cilantro 1/2 tbsp olive oil salt and pepper to taste 1/2 lime, juiced Psst!Scroll up the post for detailed step-by-step photos! Instructions Chicken Burgers Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well. Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties. Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through. While the burgers are grilling, prepare the Avocado Corn Salsa. Avocado Corn Salsa Using a sharp knife, remove the kernels from the corn cob. Place the cor

INGREDIENTS 1 onion, chopped 1 1/4 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (10.5-oz.) cans cream of chicken soup 2 c. low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped  1 c. frozen peas, thawed 3 cloves garlic, minced 1 (16.3-oz.) can refrigerated biscuits DIRECTIONS Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.  Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour

INGREDIENTS 2 boneless skinless chicken breasts (1 – 1 1/2 pounds total) or thighs Marinade: 1/4 cup olive oil 1/4 cup fresh lemon juice 5 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon ground thyme 1/2 teaspoon salt 1/2 teaspoon black pepper INSTRUCTIONS Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed. In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they’re coated with the marinade on all sides. Marinate in the refrigerator for at least 1 hour. Use the marinated chicken to make baked Greek Chicken. See "What To Do With Marinated Chicken" section below. This Recipe adapted from this -->> SITE

Ingredients 4 Boneless Skinless Chicken breasts 4 slices swiss cheese (Mozzarella works too) 1/2 cup mayonnaise 1/2 cup sour cream 3/4 cup grated parmesan cheese divided 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder Cooked Rice to serve over (Optional) Instructions Preheat oven to 375. Pat chicken dry and place in a greased 9x13 pan. Add sliced cheese on top of chicken breasts. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese. Bake for 1 hour. Serve over rice if desired or serve alone. This Recipe adapted from this -->> SITE

Ingredients 1 tablespoon oil 1 pound chicken thighs (I used bone-in, skin-on) 1 small onion (chopped) 2 cloves garlic (minced) 3/4 cup chicken broth 1 lemon (juice only) 1 tsp dried thyme 1 tsp dried rosemary salt and black pepper (to taste) 1 teaspoon cornstarch mixed with 1 tablespoon cream OR milk OR water 1 tablespoon butter Instructions Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot. Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot. Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to "sealing". Choose "pressure cook" (or "manual") and "high" for 12 minute

INGREDIENTS: 4 boneless skinless chicken breasts (or thighs) salt and pepper 1 cup chicken broth 2 tablespoons lime juice 1 tablespoon minced garlic ⅛ teaspoon cumin powder ½ teaspoon red pepper flakes (or more to taste) 1 tablespoon olive oil ⅓ cup finely diced yellow onions 2 tablespoons minced jalapeños 2 tablespoons butter ¼ cup heavy cream 2 tablespoons chopped cilantro DIRECTIONS: Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes. Position a rack in the lower third of the oven and preheat the oven to 375ºF. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the

Ingredients 30  chicken wings  2 tablespoons  olive oil  Rub: 1 teaspoon  salt  1/4 teaspoon  black pepper  1 teaspoon  smoked paprika  1 teaspoon  garlic powder  Honey Garlic Sauce: 1/4 cup  soy sauce  2 tablespoons  Mirin  1/2 cup  honey  3/4 cup  water  1 tablespoon  sesame oil  4 cloves  garlic  (minced) 1 tablespoon  minced ginger  1/4 teaspoon  red pepper flakes  (optional) 1 tablespoon  cornstarch  Garnish:  Sesame seeds  Instructions Wings: Preheat oven to 425 degrees. Pat dry wings with paper towels until completely dry. Combine all the rub ingredients in a large bowl, add the wings and toss to combine. Brush with olive oil. Line a baking sheet with foil and then place parchment paper on top, arrange chicken wings in one layer, if needed use two baking sheets. Bake for 35 minutes turning at 20 minutes on the other side. Sauce: In the meantime, combine sauce ingredients in a small pan over medium heat. Bring t

INGREDIENTS 3 lb. chicken wings, split, tips removed 2 tablespoons butter, melted 2 teaspoons Diamond Crystal kosher salt (if using fine salt, you might want to use less) ½ teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon paprika (or smoked paprika) INSTRUCTIONS Preheat your oven to 400 degrees F. Line two rimmed baking sheets with foil and fit the baking sheets with wire racks. If your chicken wings are whole, cut the tips off and separate the drumettes and the flats (here’s a good video that shows how to do that). In a large bowl, toss the chicken wings with the melted butter, salt, pepper, garlic powder, and paprika. Arrange the coated chicken wings in a single layer on the wire racks, not touching each other. Bake them until the skin is browned and crispy, about 40 minutes. HIGHLY RECOMMENDED: For extra crispy wings, bake the wings for just 30 minutes, then lower the oven temperature to the "keep warm" setting (170 degrees F), and keep

Ingredients Wet Ingredients 2 large eggs 1 cup mashed bananas 3/4 cup sugar (can reduce to 1/3 – 1/2 cup for a less sweet version) 1/3 cup oil 1/2 cup Greek yogurt Dry Ingredients 1 3/4 cups whole wheat flour (see notes for substitutes) 1/4 cup cornstarch (or more whole wheat flour) 2 teaspoons ground cinnamon 1.5 teaspoons baking powder 1/4 teaspoon salt For the Crumb Topping 1/2 cup flour (plain or whole wheat) 1/2 cup brown sugar 1 teaspoon cinnamon 1/4 cup butter Instructions Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan. Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use. Make batter: Combine dry ingredients in a large mixing bowl. Whisk together all wet ingredients in a separate large measuring jug. Pour wet into dry ingredients. Gently fold in, do not overmix! Assemble bread: P

Italian Lemon Pound Cake 3 cups all-purpose  flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 2 cups sugar 3 eggs 1/2 cup buttermilk 1/2 cup of sour cream 4 tablespoons lemon juice 1 tsp. of fresh ginger, minced Zest of 2 lemons ( about 2 tbsps.) 1 teaspoon of vanilla Instructions Pre-heat oven to 325 degrees 1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. 2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. 3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 min

INGREDIENTS  Ghirardelli Double Chocolate Brownie Mix  Eggs  Oil  1 cup Reese's Peanut Butter Chips  1/2 cup Semi-Sweet Chocolate Chips  Best Peanut Butter Buttercream Frosting INSTRUCTIONS We like the Ghirardelli Double Chocolate Brownie Mix because of the rich dark chocolate taste and the extra chocolate chips in the batter but go ahead and use your favorite brand of brownie mix. Make up the brownie batter according to the directions on the package and then add 1 cup of Reese's Peanut Butter Chips! Pour into a 13" x 9" pan and bake according to the directions on the box. Allow the brownies to completely cool. You are going to frost the pan of brownies with our Best Peanut Butter Buttercream Frosting. It you want to make the Peanut Butter Brownie Bars a little fancier ... melt 1/2 cup of Semi-Sweet Chocolate Chips in a plastic bag in the microwave. Cut of a very tiny bit from the corner of the plastic bag and drizzle the melted chocolate ov

This recipe is super easy to whip up and makes around 4 servings.  Here is what you need: 1 package of graham crackers 2 tbsp butter 1 (8oz) package of cream cheese (softened) 1/2 can condensed milk (around 7oz) 1/2 cup plain or vanilla Greek yogurt key lime juice to taste – this is up to you! Some people like more tart, some people don’t. Just pour until you get it right! whipped topping – the amount will depend on your jars. limes to garnish 4 small glass jars The first thing you want to do is crush up your graham crackers and mix them with 2 tbsp of butter.  There are tons of ways to do this but I like putting my graham crackers in a large ziplock bag and crushing with my hands, then pouring into a bowl to mix with the butter.  Once you have done that set it aside.  For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes.  If you don’t have a stand mixer, whip

INGREDIENTS APPLE FRITTERS 1 1/2 cups all purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 2/3 cup milk 2 eggs 3 tablespoons applesauce 2 large Granny Smith or Honey Crisp apples peeled, cored and diced canola oil for frying GLAZE 2 cups powdered sugar 1/4 cup milk 1/2 teaspoon vanilla INSTRUCTIONS Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add milk, eggs and applesauce. Stir just to combine. Fold in apples. Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees.  Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side.  Remove to paper towels to drain. Whisk together milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated.  Place on wire racks to air dry an

Ingredients 1/2 cup Heavy Whipping Cream 4 oz Cream Cheese softened at room temperature 2 1/4 Tablespoon natural sugar-free peanut butter 5 tbsp Swerve Confectioners 1/2 tsp vanilla 4 tbsp Lily’s chocolate chips Instructions Take a medium-sized mixing bowl and allow it to chill in the fridge for about 15 minutes.  This will allow the whipping cream to whip faster. Once chilled beat heavy whipping cream until it almost doubles in size. In a separate mixing bowl add the cream cheese, natural peanut butter,  Swerve, and vanilla then beat until the fluff is creamy and smooth. Combine the whipping cream and peanut butter mix together and mix on low until thoroughly combined. Refrigerate mixture for about two hours to allow it to firm up some. Optional Top with Lily’s Chocolate Chips. This is optional but it makes it taste so good! This Recipe adapted from this -->> SITE

Ingredients 1 (3.4 oz) package instant vanilla pudding mix 1  ½ sticks of butter (1+1/2) 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 tsp baking soda 2 cups Fruity Pebbles cereal 2-1/4 cups flour Instructions Preheat oven to 350°. Line cookie sheets with parchment paper and set aside. Whisk together baking soda and flour and set aside. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool This Recipe adapted from this -->> SITE

Ingredients 6 cups apples peeled and sliced (Gala is preferred) 1/2 cup packed brown sugar 2 tsp cinnamon divided 1/4 tsp apple pie spice 1 stick of butter melted 1 1/4 cup flour 1 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Instructions Add apples to crockpot Add brown sugar, 1 tsp cinnamon, and apple pie spice, stir. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt Sprinkle flour mixture over apples, sprinkle with additional 1 tsp of cinnamon. Drizzle with melted butter. Stir ingredients inside your crockpot to combine everything Cook on high 2 1/2 hours until apples are tender This Recipe adapted from this -->> SITE

Ingredients 3 cups crushed pretzels 1/4 cup white sugar 1 cup melted butter 8 ounces cream cheese softened 1 cup sugar 1 small tub 8 oz, whipped topping, thawed 1 large package 6 oz, (or two small, 3 oz, package island pineapple jello 1 cup boiling water 2 cans 20 oz each, crushed pineapple (do not drain) Instructions Preheat oven to 350. Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ in size. When you have 3 cups, set aside. In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Stir in pretzels and mix well to combine. Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool. Combine cream cheese and 1 cup sugar and beat well. Fold in whipped topping. Spread on top of pretzel layer and refrigerate for one hour. Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes until jello is dissolved. Add pineapple and mix well. Pour onto top of

INGREDIENTS 4 frozen bananas, peeled 1/4 cup cocoa powder 2 tablespoons almond butter (can sub peanut butter) 1/4 cup milk of choice (only use if you are making this in a food processor) Optional: chocolate chunks or chips, to sprinkle on the top INSTRUCTIONS CHOCOLATE BANANA ICE CREAM IN YOUR BLENDER Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender. Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly. Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks, if you'd like. CHOCOLATE BANANA ICE CREAM IN YOUR FOOD PROCESSOR Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down. Scrape the sides of the food processor then continue processing on high until the ice

Ingredients 1 1/2 pound chicken thighs boneless and skinless 1 jalapeno sliced (optional) 1/2 teaspoon salt 1/2 cup flour 1/4 cup cornstarch 1/4 teaspoon coarse ground black pepper oil for frying 1/4 cup soy sauce 1/4 cup sugar 3 tablespoons water 1/2 teaspoon ground ginger 2 tablespoons garlic minced Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Cut the chicken into 1 inch pieces and season with salt and pepper. Slice the jalapeno into 1/4 thick slices [if using]. Heat oil on high heat, to 350 degrees. In a bowl, mix the salt, flour and cornstarch and coat the chicken in the mixture. Add about 1/4 of the chicken to the oil at a time, frying in batches. Once the chicken is fried add the jalapeños to the oil and fry for  30 seconds . While the chicken is frying add the rest of the ingredients to a saucepan and bring it to a boil, whisking well. When the mixture reaches a boil, turn off the heat. Once all

Ingredients 3 Tbsp vegetable oil 3 large skin-on/bone-in chicken breasts (or can use boneless) Kosher salt and freshly ground pepper 1 small onion finely chopped 4 cloves garlic chopped 1 Tbsp finely grated ginger 2 Tbsp tomato paste 2 tsp garam masala 2 tsp ground cumin 2 tsp ground turmeric 1 1/2 tsp ground coriander 1/2 - 3/4 tsp cayennne pepper (depending on how spicy like it or you can omit) 3 cups low-sodium chicken broth (plus a bit more thinning, if necessary) 3/4 cup tomato purée 1/2 cup heavy cream (can use a lighter cream) 1/2 pound small Yukon Gold potatoes,sliced 1/4" thick (or small fingerlings, sliced in half lengthwise) Instructions Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate. To the same pot, add onion, garlic, and ginger to pot and cook, stirring occa

INGREDIENTS 1 lb. boneless skinless chicken breasts 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots) 1–2 teaspoons dried basil 1–2 teaspoon Italian seasoning 1 teaspoon poultry seasoning 1 teaspoon salt 4 cups chicken broth 3 tablespoons cornstarch dissolved in 2 tablespoons water 2 12 ounce cans evaporated milk 2 1lb. packages gnocchi (about 4 cups) 6 slices bacon 2–3 cloves garlic, minced 5 ounces fresh baby spinach INSTRUCTIONS Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towe

Ingredients Meatballs 1/2 cup roughly chopped carrots 1/4 red onion chopped 2 tbsps freeze dried cilantro Juice of 1 lime 2 tbsps basil 1 tbsp coconut aminos or soy sauce if not Whole30 1 tsp ground ginger 1 clove garlic 1/2 tsp ground cumin 1/4 tsp red chili flakes 1/4 tsp each sea salt and pepper 1 lb ground chicken Sauce 1 14oz can coconut milk 1 tbsp red curry paste 1 tbsp almond butter 2 tbsp lime juice 1 tsp minced garlic Instructions Pre-Heat Oven to 400F Meatballs Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped. Add the chicken and mix well. Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15. Sauce In a large skillet, over medium heat, heat the coconut milk. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly. Putting It Toget

INGREDIENTS 3 chicken breasts boneless skinless 1 packet fajita seasoning 1 medium onion chopped 2 cans tomatoes with chilies 1 can black beans rinsed 1 can corn drained 1 red bell pepper chopped 4 cups chicken broth 2 cloves garlic minced 1 bay leaf 1 tablespoon chopped cilantro for garnish 1 cup tortilla strips for garnish INSTRUCTIONS Add all the ingredients except the cilantro and tortilla strips to the slow cooker and mix. Cook on low for 6 hours then shred the chicken and cook an additional 20 minutes. Serve with cilantro, tortilla strips or your favorite toppings like sour cream and avocado. This Recipe adapted from this -->> SITE

Ingredients MARINADE 1/2 cup plain yoghurt , full fat 1 tbsp lemon juice 1 tsp tumeric powder 2 tsp garam masala (Note 1) 1/2 tsp chilli powder or cayenne pepper powder (Note 2) 1 tsp ground cumin 1 tbsp ginger, freshly grated 2 cloves garlic, crushed 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces CURRY 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3) 1 cup tomato passata (aka tomato puree) (Note 4) 1 cup heavy / thickened cream (Note 5) 1 tbsp sugar 1 1/4 tsp salt TO SERVE - CHOOSE Basmati rice White rice Coriander/cilantro (optional) Instructions Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this) Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs). Cook chicken: Heat the ghee (butter or oil) over high heat in

Ingredients 1 lb. chicken breasts 3 Tbsp. curry powder mild 1 tsp. turmeric powder ½ tsp. ground coriander 2 tsp. salt 1 tsp. sugar 2 15-oz. cans coconut milk lite or full fat 2 Tbsp. butter or olive oil 2 cloves garlic crushed 4 cups sweet potatoes peeled, cut into ½ to 1-inch cubes 1 medium sweet onion finely diced Rice cooked Cilantro optional Instructions Whisk together curry powder, turmeric, coriander, salt and sugar in a small bowl. Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot.  Reserve remaining coconut milk until after curry is done cooking. Add butter, garlic, and the seasoning ingredients. Stir to incorporate the seasonings. Place chicken breasts into the slow cooker, making sure to submerge them in the liquid. Add sweet potatoes and onions. Stir to combine. Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours. Check on curry during the last hour of cooking and stir the ingredients if the cur

INGREDIENTS 1 lb extra firm or super firm tofu 6 tbsp cornstarch, arrowroot, or tapioca starch 1/4 cup plant milk BREAD CRUMB MIXTURE 1 cup panko style bread crumbs 2 tbsp olive oil 1/2 tsp paprika 1/2 tsp salt freshly ground black pepper 1 tbsp fresh minced parsley BUFFALO SAUCE 6 tbsp (90g) red cayenne pepper hot sauce, ideally Franks RedHot 3 tbsp (35g) vegan butter 1/8 tsp granulated garlic 1/8 tsp salt TO SERVE Vegan bleu cheese or ranch style dressing romaine, sweet peppers, croutons, avocado for salad INSTRUCTIONS Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet. If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing. Cut your tofu into 18 'wings' or ~1/2&quo

Ingredients 1 pound boneless skinless chicken breasts, diced into bite sized pieces 3 tablespoons of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of fire roasted diced tomatoes drained 1 15 oz can of black beans drained and rinsed 1 teaspoon of garlic powder 1 teaspoon of onion powder 1/2 teaspoon of paprika 2 teaspoons of chili powder 1 teaspoon of cumin 2 1/4 cups of low-sodium chicken broth 2 cups of reduced fat colby jack monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole Instructions Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Once oil is hot, add chicken to pot in two batches to encourage browning. Once chicken is browned, add onions and cook until they start to soften. Add addition