Garlic Lemon Butter Chicken

After browsing through multiple chicken recipes online, I created this dish based on the ingredients I liked best from each one. I didn't think to take a picture of the dish straight out of the oven because I had no idea it would be such a resounding success! My kids regularly request this dinner and the leftovers (pictured) are just as delicious.

Garlic Lemon Butter Chicken
Yield: 6-8 servings

Ingredients

• 2-3 lbs boneless, skinless chicken tenders (or chicken breasts cut into strips)
• salt & pepper, to taste
• 1 stick butter, melted
• 1/4 cup lemon juice
• splash white wine (optional)
• 2-3 Tbsp minced garlic

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 casserole dish with nonstick cooking spray. Line chicken tenders in single layer in dish (do not overlap). Season chicken with salt and pepper.
3. In small bowl, stir together melted butter, lemon juice, wine, and garlic. Drizzle evenly over chicken.
4. Cover dish with foil. Bake 25-30 minutes, or until chicken reaches internal temperature of 165°F.
5. Serve hot! Sauce tastes delicious when drizzled on rice, mashed potatoes, and/or steamed vegetables. Enjoy!

How to Cook Burgers in the Oven

Before our long-distance move, we decided not to bring our grill along with us (it was old and dirty, plus we ran out of space in the U-Haul!). We have yet to replace it three months later. Luckily, I found a convenient way to cook burgers inside so we can still enjoy one of our favorite summertime dinners!

How to Cook Burgers in the Oven
Yield: 8 servings

Ingredients

• 8 ground beef burger patties (about 1/3 lb each)

Directions

1. Preheat oven to 375°F.
2. Line sheet pan with foil using two pieces folded together that extend over all four sides of pan. (This makes for easy clean up later!)
3. Place piece of parchment paper on top of foil. Line up 8 burgers on parchment (leave space in between and do not overlap).
4. Bake 20-25 minutes, or until each burger reaches internal temperature of 145-150°F.

Recipe adapted from Iowa Girl Eats.

Ginger Sesame Kale Stir Fry

This aromatic, plant-based side dish is bursting with Asian flavors and comes together in less than 15 minutes!

Ginger Sesame Kale Stir Fry
Yield: 6-8 servings

Ingredients

• 2 Tbsp sesame oil
• 16 oz bag chopped kale (about 10 cups)
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 2 Tbsp coconut aminos
• 1 Tbsp lemon juice
• 3 Tbsp sesame seeds

Directions

1. Heat sesame oil in large cast iron pot over medium heat.
2. Add kale and cook, stirring constantly, until it starts to wilt. Add garlic, ginger, and coconut aminos. Cook a few more minutes, to desired level of doneness.
3. Transfer to serving bowl and toss with lemon juice and sesame seeds.
4. Serve warm.

Recipe adapted from Glue & Glitter.

Easy Margarita

The lemon-lime tang of Sprite combined with the crisp bite of tequila is a quick and simple way to enjoy the flavors of a classic margarita on a budget.

Easy Margarita
Yield: 1 serving

Ingredients

• 1 oz tequila
• 4 oz Sprite
• splash of lime juice

Directions

1. Fill highball glass with ice.
2. Pour tequila over ice.
3. Top off with Sprite (approximately 4 oz).
4. Add splash of lime juice, to taste.
5. Stir gently with bar spoon.
6. Enjoy!

Recipe adapted from Occasional Cocktails.

Ground Turkey & Spinach Casserole

This casserole combines lean protein and healthy vegetables in a decadent cream sauce for an easy weeknight dinner. Serve this dish alone, or with a side of salad & bread. It's sure to be a crowd-pleaser!

Ground Turkey & Spinach Casserole
Yield: 9x13 pan

Ingredients

• 1 Tbsp butter or oil
• 1 medium onion, diced
• 2 lbs ground turkey
• 2 (10.5 oz) cans gluten free cream of chicken soup
• 2 (10 oz) pkgs frozen chopped spinach, thawed & drained
• 4 eggs, room temperature & beaten
• 1 tsp salt
• 1/4 tsp black pepper
• 16 oz Italian style shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In saute pan over medium heat, melt butter and cook diced onion until tender and translucent, about 10 minutes.
3. Add ground turkey to pan and cook until no longer pink.
4. Remove from heat and add both cans of chicken soup. Pour mixture into greased 9x13 baking dish.
5. In separate bowl, combine spinach, eggs, salt, and pepper. Mix thoroughly and layer over turkey mixture.
6. Sprinkle cheese on top of spinach layer.
7. Bake 25-30 minutes, or until center is bubbly and cheese is melted and browned.
8. Serve hot.

Recipe adapted from CD Kitchen.

Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

Peppermint Bark

The combination of chocolate and peppermint in this no bake treat makes for the perfect homemade gift during the holiday season. From my kitchen to yours, Merry Christmas and Happy New Year!

Peppermint Bark
Yield: 9x13 pan

Ingredients

• 1 cup (8 oz) dark chocolate, chopped
• 1 cup (8 oz) white chocolate, chopped
• 1 tsp coconut oil, divided
• 1/4 tsp peppermint extract, divided
• 1 cup crushed peppermint candies (to taste), divided

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Melt dark chocolate. Stir in 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Evenly spread in thin layer in prepared pan. Sprinkle with half of crushed peppermint candies. Refrigerate just until solid, about 15 minutes.
3. Melt white chocolate. Stir in remaining 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Carefully spread over dark chocolate layer, taking care not to push down too much or dark chocolate will start melting into it. Sprinkle remaining crushed peppermint candies over white chocolate.
4. Refrigerate peppermint bark until solid, about an hour. Once completely cooled, break into pieces. Store in airtight container in refrigerator for up to 2 weeks.

Recipe adapted from Savory Nothings.

Crock Pot Pulled Pork (Chicken)

For an effortless - yet flavorful - dinner, load these five ingredients into the crockpot and you'll be thanking yourself later! Better yet, this recipe can be prepared with either pork or chicken - the choice is yours!

Crock Pot Pulled Pork (Chicken)
Yield: 8-12 servings

Ingredients
Pork:

• 3 lbs boneless pork butt (or pork shoulder)
• 2 (12 oz) cans Coca Cola
• 1/4 cup chili powder
• 3 Tbsp garlic salt
• 1+ cups BBQ sauce (I use Sweet Baby Ray’s Original)

Chicken:

• 2 lbs boneless, skinless chicken breast
• 1 (12 oz) can Coca Cola
• 2 Tbsp chili powder
• 1 1/2 Tbsp garlic salt
• 1/2+ cup BBQ sauce (I use Sweet Baby Ray’s Original)

Directions

1. Place pork (chicken) in slow cooker and season with chili powder and garlic salt.
2. Pour Coca Cola in slow cooker, adding just enough to almost cover pork (chicken) — you do not need to cover meat completely.
3. Cook on low 8 hours.
4. Remove half of liquid from slow cooker using a ladel into a bowl (reserve in case you need to add some moisture back in).
5. Shred pork (chicken) in slow cooker with two forks. Add BBQ sauce, stir, add more BBQ sauce and/or reserved liquid to reach desired consistency.
6. Cover and cook another hour on low to allow flavors to develop and meat to become juicy. Stir before serving.

Recipe adapted from The Novice Chef.

Homemade Balsamic Vinaigrette Dressing

This light and healthy dressing is perfect on salads, in a wrap, or as a marinade and it comes together in under 5 minutes!

Homemade Balsamic Vinaigrette Dressing
Yield: 1 cup

Ingredients

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions

1. Measure and combine all ingredients into mason jar, dressing bottle, or bowl.
2. If using mason jar or dressing bottle, shake ingredients until well combined. If using bowl, whisk ingredients until combined.
3. Serve immediately, or store leftovers for up to 2 weeks.

Recipe adapted from Erhardts Eat.

White Chocolate Marshmallow Pops

I volunteered to bring treats for my daughter's Halloween party at school yesterday, and these were a huge hit! Just change up the sprinkles to make a festive treat for any holiday throughout the year. I have a feeling I'll be making these again at Christmas!

White Chocolate Marshmallow Pops
Yield: 4 dozen

Ingredients

• 48 braided pretzel twists*
• 48 large marshmallows
• 24 oz package white almond bark
• holiday sprinkles

*Braided pretzels twists are preferred since they are sturdier than pretzel sticks, but less bulky than pretzel rods. They're right in that sweet spot!

Directions

1. Push one pretzel through the center of each marshmallow until it just reaches the other end of the marshmallow but doesn't quite go through the other side.
2. Line kitchen counter with parchment paper.
3. Heat almond bark according to package directions.
4. Dip each marshmallow into almond bark. (Make sure to cover up to the point where the pretzel is inserted into the marshmallow; this will help "glue" them together!)
5. Immediately decorate with sprinkles, then stand up on parchment paper to dry.
6. Once almond bark is set, store pops in airtight container at room temperature.

Oven Roasted Carrots

This simple side dish pairs perfectly with any main course and can be customized with your favorite combination of herbs & spices!

Oven Roasted Carrots
Yield: 4-6 servings

Ingredients

• 2 lbs carrots
• cooking spray
• salt (and/or other seasonings)

Directions

1. Preheat oven to 375°F. Grease rimmed cookie sheet with cooking spray.
2. Peel carrots and trim ends, then rinse under cool water. Drain carrots on paper towel to remove excess moisture.
3. Cut carrots in 1/2" thick round discs and arrange in single layer on prepared pan.
4. Spray carrots with cooking spray and season with salt, to taste.
5. Bake for 20 minutes, or until fork tender and edges brown slightly.
6. Serve hot from the oven!

Recipe adapted from Big Bear's Wife.

Homemade Taco Seasoning

While convenient, those small packets of taco seasoning found at the store for a quick and easy Mexican dinner often contain gluten (and when they don't, they're crazy expensive). Chances are good that you already have the individual spices in your cupboard at home, so mix up your own blend of seasonings to save on the cost while still getting food on the table in a jiffy!

Homemade Taco Seasoning
Yield: seasoning for 2 lbs ground meat

Ingredients

• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Directions

1. Mix spices in small bowl; set aside.
2. Brown meat (ground beef, turkey, chicken, etc.) in skillet over medium heat. When no longer pink, drain excess fat and liquid.
3. Add seasoning to meat and stir until well combined.
4. Serve with your favorite taco fixings!

Recipe adapted from my 7 Layer Dip.

Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.

4 Ingredient Chicken Marinade

Whether you have guests coming over or just need an easy weeknight dinner, this quick and simple marinade can be made ahead of time so the chicken will be ready whenever it's time to fire up the grill! The end result is a sweet, crispy glaze on the outside and moist, tender meat on the inside. Perfect every time!

4 Ingredient Chicken Marinade
Yield: about 2 cups

Ingredients

• 1 cup brown sugar
• 1 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1/2 cup coconut aminos, gluten free soy sauce, or gluten free tamari

Directions

1. Mix marinade ingredients in gallon-size ziplock bag.
2. Place 6-8 boneless, skinless chicken breasts in marinade; seal bag shut.
3. To prevent leaks, place filled bag inside second gallon-size ziplock bag. Set bagged chicken in rimmed baking dish.
4. Refrigerate chicken for at least an hour, or overnight. (Longer is better because it means more flavor!) Periodically turn bag in dish to evenly disperse marinade.
5. Grill chicken until internal temperature reads 165°F with digital meat thermometer. Let chicken rest for 5-10 minutes before slicing and serving.

Recipe adapted from No Biggie.

Cocoa "Rice Krispies" Treats

During Hy-vee's Truckload Cereal Sale, I found these giant family size bags of Malt-O-Meal cereal for only $1 each. Want to know the best part (aside from the super low price)? They're gluten free! Since Kellogg's doesn't offer any gluten free cereal options (that I know of, anyway), I was super excited to find another mainstream cereal brand (in addition to General Mills) that does. Now I can (easily and cheaply) satisfy my craving for a homemade "Rice Krispies" treat!

Cocoa "Rice Krispies" Treats
Yield: 9x13 pan

Ingredients

• 1/4 cup coconut oil
• 5 cups mini marshmallows
• 7 cups Malt-O-Meal Cocoa Dyno-Bites

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. Melt coconut oil in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add cereal. Stir until evenly coated.
4. Lightly grease hand with nonstick cooking spray and press mixture into prepared pan. Cool before cutting into bars.

Recipe adapted from Kellogg's.

Pretzel M&M Kisses

My daughter's Christmas party for gymnastics was yesterday, so I made these simple, festive treats for her to share with her teammates! Unfortunately, instead of attending the party, she and I made a trip to urgent care where she was diagnosed with strep throat. Not the way either of us envisioned the weekend going, but now she and her siblings have all these sweet and salty snacks to enjoy themselves. (Just because *I* have to eat dairy/gluten free doesn't mean that my kids have to suffer, too!)

Pretzel M&M Kisses
Yield: as many/few as you like!

Ingredients

• twist pretzels
• milk chocolate Hershey's Kisses
• milk chocolate M&Ms

Directions

1. Preheat oven to 200°F.
2. Line baking sheet(s) with parchment paper.
3. Place pretzels on lined baking sheet and top each with Hershey's Kiss.
4. Cook for 3 minutes, until chocolate looks shiny.
5. Press M&M into center of each Hershey's Kiss.
6. Cool on pan until chocolate sets back up.
7. Store in airtight container at room temperature (if there are any left!).

Recipe adapted from Shell's Kitchen.

Spiced Bacon Pecan Sweet Potatoes

This dish fully embodies the saying, "Sugar and Spice, and Everything Nice!" The sugary maple syrup paired with the sweetness of the potatoes contrasts nicely with the heat provided by the chili powder and cayenne pepper.

As we approach the holiday season, this savory recipe is the perfect side dish for family get-togethers at Thanksgiving and/or Christmas. It also makes for a quick and easy weeknight dinner!

Spiced Bacon Pecan Sweet Potatoes
Yield: 6-8 side dish servings

Ingredients
3 large sweet potatoes, peeled and cubed
1/2 cup cooked bacon crumbles
1/2 cup chopped pecans
1/4 cup pure maple syrup
1 tsp chili powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper (optional)

Directions
1. Preheat oven to 400°F.
2. Lightly grease rimmed baking pan with nonstick cooking spray. Arrange potato cubes in single layer. Bake 20-25 minutes, until potatoes are tender and begin to darken in color.
3. Scoop potatoes from pan into large bowl. Add bacon and pecans. Drizzle with maple syrup and sprinkle all spices on top. Gently stir to evenly distribute all ingredients.
4. Serve warm.

Recipe adapted from Danielle Walker's Against All Grain.

Simple Crustless Quiche

At only 4 ingredients, you can't get any easier than this! Whether you're looking for a hearty main dish to serve at brunch or need a simple weeknight dinner for your family, this quiche is sure to be a crowd-pleaser (and no one will even miss the crust!).

Simple Crustless Quiche
Yield: 9" pie dish

Ingredients
1 lb ground sausage
8 eggs
2 cups shredded cheese
1 cup milk

Directions
1. Preheat oven to 350°F. Grease 9" pie dish with nonstick cooking spray. Set aside.
2. Brown sausage, drain on paper towel, and set aside.
3. In large mixing bowl, whisk together eggs and milk. Add cheese and sausage; mix until thoroughly combined. (Mixture will be very thick!)
4. Pour into prepared pie dish. Bake for 40 minutes, or until top is fairly brown. (It tastes yummy when it gets dark on top!)

Variations
• Try different varieties of shredded cheese. I used gouda in the quiche pictured above.
• During the holidays, such as Christmas and Easter, substitute leftover ham in place of the sausage.

Recipe adapted from His Mercy is New.

Easy Chocolate Syrup Brownies

My son had an ice cream party at school last week, and we were asked to provide chocolate syrup for the entire third grade. Of course I bought the giant bottles from Sam's Club because I didn't want these kids to have to skimp on their sundae toppings! We ended up having quite a bit leftover, so I found this recipe on the Hershey's website to help consume some of what remained. They are delish!

Easy Chocolate Syrup Brownies
Yield: 9x13 pan

Ingredients
Brownies:
 1/2 cup (1 stick) butter, softened
 1 cup sugar
 2 eggs
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking soda
 3/4 cup Hershey's Chocolate Syrup
 1 cup mini semisweet chocolate chips

Frosting:
 1/4 cup (1/2 stick) butter, softened
 1/2 cup Hershey's Chocolate Syrup
 2 cups powdered sugar

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until well combined.
3. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture. Beat well.
4. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 25-35 minutes, or until brownies begin to pull away from edges of pan. Cool completely in pan on wire rack.
6. Once brownies are cooled, make frosting by beating all ingredients in stand mixer until well blended. Spread on top of cooled brownies.
7. Cut into squares and enjoy!

Recipe adapted from Hershey's Kitchens.

Vanilla Chia Seed Pudding

Chia seeds are mini powerhouses packed with calcium, antioxidants, protein, fiber, and Omega-3 fats. This pudding is a simple and delicious way to easily incorporate these nutritional benefits into your day!

Vanilla Chia Seed Pudding
Yield: 2-4 servings

Ingredients
2 cups almond milk
1/2 cup chia seeds
1/2 tsp vanilla
1/4 cup maple syrup

Directions
1. Whisk together all ingredients in jar or glass container; cover with lid.
2. Place in refrigerator for at least 4 hours, or overnight, to let gel. Stir or whisk a few times within first hour to help mixture gel evenly.
3. When ready to eat, top individual servings with fruit and/or nuts, if desired. Enjoy!

How Long Can You Keep Chia Seed Pudding?
• This recipe uses all natural ingredients and is not a processed food (therefore it does not contain any preservatives). It tastes best within two days of being made. The ideal time to eat chia seed pudding is the day after it is made for best flavor and freshness.
• Prepare in the evening to have ready for a quick breakfast the next day. Or make it in the morning for a delicious dessert at night.

Recipe adapted from Wellness Mama.