Supper Time!
Let’s make Pasta Fresca!
Ingredients 
1 Bag gluten free noodles
2-3 Chicken Breasts
1 Red onion
3-4 Tomatoes
Handful of baby spinach
1/4 cup balsamic vinegar
1/4 cup white wine
Parmesan
Instructions
Cook & drain the pasta
Chop up onions and sauté veggies- add in tomatoes & spinach once onions are golden
Cut up chicken and season with salt, pepper, and garlic powder
Once fully cooked combine chicken with veggie pan, noodles, and add balsamic vinegar & white wine
Top with parmesan cheese
Enjoy!
Let’s make Stir Fry!
Ingredients
1 lb boneless, skinless chicken breast cut into 1 inch cubes
salt and pepper to taste
2 tbsp olive oil divided
2 cups broccoli florets
1/2 yellow bell pepper cut into 1 inch pieces
1/2 red bell pepper cut into 1 inch pieces
1/2 cup baby carrots sliced
2 tsp minced ginger
2 garlic cloves minced
Sauce Ingredients
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes
Instructions
In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice and/or chow mein if desired.
Enjoy!
Let’s make Pot Roast!
Ingredients
3lbs. chuck roast/pot roast/rump roast
5 medium red or gold potatoes, cut in about 1.5″ cubes (leave skins on)
1/2 lb. baby carrots, cut in 1/2
3/4 cup sliced mushrooms
1 tsp. garlic powder
1 tsp salt
1 tsp. pepper
1 box (12 oz.) Pacific Natural Foods Organic Cream of Mushroom Condensed Soup*
1 cup hot water
1 cube or 1 tsp. Herb-ox gluten-free beef bouillon granules
For the gravy after cooking:
1/4 cup cold water
2 Tbsp. corn starch
Instructions
Trim excess fat from roast. Place roast in slow cooker.
Layer potatoes, carrots and mushrooms around sides and top of roast.
Sprinkle with garlic powder, salt, and pepper to cover well.
Pour in condensed cream of mushroom soup.
Mix together the 1 cup hot water with the beef bouillon. Pour over the roast and veggies.
Put lid on and cook on LOW for about 8 hours, up to 10 hours.
Before serving, scoop out about 1.5-2 cups of the liquid that is in the slow cooker.
Put liquid in a saucepan on the stove. Add to it 2 Tbsp. cornstarch that is dissolved in 1/4 cup cold water.
Stirring constantly, bring to a boil over medium heat and boil 1 minute or until gravy is thick. Season to taste with more garlic powder, salt, and pepper.
Serve roast with the veggies and the gravy.
Let’s Make Stuffed Peppers
Ingredients
1/2 c. uncooked white or brown rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 tbsp. tomato paste
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
Chopped fresh parsley, for serving
Instructions
Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
Stir in rice and diced tomatoes; season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes.
Arrange peppers cut side up in a 13″x9″ baking dish and drizzle with oil. Spoon beef mixture into each pepper. Top with cheese, then cover baking dish with foil.
Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more.
*Top with parsley if desired
Enjoy!
Let’s Make Jalapeno Popper Stuffed Chicken Breasts
Ingredients
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 jalapeno pepper, seeded and finely chopped
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
8 thick-sliced bacon strips
Instructions
Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks.
In batches, place chicken seam side down on a greased tray in air-fryer basket. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.
Enjoy!
