Creamy White Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 (15.5 ounce) cans great Northern beans, rinsed and drained
• 1 (14.5 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream

Directions

1. Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
2. Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
3. Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Caramel Crunch Bars

What You Need

4-1/2 graham crackers
1pkg. (11 oz.) Caramel Bits
2Tbsp. milk
1/2cup COCKTAIL Peanuts
1/2cup -Miniature Marshmallows
1/2cup coarsely crushed pretzels
1pkg. (4 oz.) Semi-Sweet Chocolate, melted

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Bacon Cheeseburger Casserole

Ingredients

• 2 pounds ground beef
• 2 teaspoon garlic powder
• 1/2 teaspoon onion powder
•   1/2 pound bacon cooked and chopped
•   6 eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 12 ounces grated cheddar cheese  

Instructions

1. Mix ground beef with garlic and onion powder, add 4 eggs and mix up.
2. Then spread beef on bottom of 9x13-inch casserole pan.
3. Sprinkle bacon pieces on top of beef.
4. In medium bowl, whisk together  heavy cream, 2 eggs, salt, and pepper until well combined.
5. Stir 8 ounces grated cheese into egg mixture.
6. Pour egg mixture over beef and bacon.
7. Top with remaining 4 ounces of grated cheese.
8. Bake at 350°F for 30-35 minutes or until golden brown on top.

Low Carb Zucchini Bread

Ingredients

Dry Ingredients

• 3/4 cup  Coconut Flour 
• 1/2 cup brown Truvia sugar
• 3 tablespoons whey protein powder, I used Quest Vanilla flavored
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon

Zucchini

• 5 oz medium zucchini, grated (142 g)
• 1/2 teaspoon salt

Wet Ingredients

• 6 large eggs
• 4 oz salted butter, melted , which is a stick
• 1/3 cup chopped walnuts or pecan, can also add some sugar free chocolate chips like I did

Instructions

1. Prep: Grate the zucchini, place it into a colander and mix it with the 1/4 teaspoon of salt. Let it sit while you gather the rest of the ingredients. Chop the nuts if using. Preheat the oven to 350F and place rack into the lower third. Butter a loaf pan, I used a bread pan think it was like 4x8
2. Combine Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together. Add the eggs. Melt the butter and pour it in. Thoroughly squeeze the moisture from the zucchini and add it to the bowl along with the walnuts if using.
3. Mix: Mix the ingredients thoroughly with a hand mixer. Pour/spoon the thick batter into the prepared pan and level out with the back of the spoon or a spatula.Tap pan on counter or shale so it gets rid of the air bubbles.
   
   
4. Bake: Bake for 45-60 minutes. Cover the loaf with a piece of foil half way through baking to prevent burning.I didn't cover mine as I like it to be crispy and it didn't burn. I used a glass pan.
5. Let the zucchini bread cool for about 10 minutes in the pan before removing. To remove, take a small sharp knife and cut along the short sides of the pan. Lift slowly to remove entire loaf and place on dish.
   
   
   Enjoy
   
   
   Nutritional Info per slice without walnuts: Calories: 145, Fat: 11, Carbs: 4, Fiber: 2, Protein: 7, NET CARBS: 2

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Chicken Marsala Meatballs

Ingredients:

• 8 ounces sliced cremini mushrooms, divided
• 1 pound 93% lean ground chicken
• 1/3 cup whole wheat seasoned or gluten-free bread crumbs
• 1/4 cup grated Pecorino cheese
• 1 large egg, beaten
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• 1/2 tablespoon all-purpose flour
• 1/2 tablespoon unsalted butter
• 1/4 cup finely chopped shallots
• 3 ounces sliced shiitake mushrooms
• 1/3 cup Marsala wine
• 3/4 cup reduced sodium chicken broth

Directions:

1. Preheat the oven to 400F.
2. Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
3. Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
4. In a small bowl whisk the flour with the Marsala wine and broth.
5. Heat a large skillet on medium heat.
6. Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
7. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
8. Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
9. Garnish with parsley.

Nutrition Information

Yield: 5 servings, Serving Size: 5 meatballs with mushrooms

• Amount Per Serving:
• Smart Points: 6
• Points +: 6
• Calories: 248
• Total Fat: 4g
• Saturated Fat: 4g
• Cholesterol: 121mg
• Sodium: 580mg
• Carbohydrates: 13g
• Fiber: 1.5g
• Sugar: 4.5g
• Protein: 21g

Recipe from http://www.skinnytaste.com/chicken-marsala-meatballs/

Peanut Butter Pumpkins

Ingredients

• 1/2 cup butter
• 1 1/2 cups peanut butter
• 1 (16 ounce) packages confectioners' sugar, sifted
• red food coloring
• yellow food coloring
• green decorators icing

Directions

1. Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
2. Add the peanut butter and confectioners sugar and mix together until a dough like consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
3. Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.

PURPLE SWEET POTATO CREATURE COOKIES

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup unsalted butter
• 1/4 cup light brown sugar
• 1 cup granulated sugar, divided
• 1 egg
• 1/2 cup cooked mashed purple sweet potato, (ube), or ube jam
• 1 teaspoon ube flavoring
• 1 -3 drop purple food coloring, as needed
• white chocolate chips
• dark chocolate chips

Directions

1. Combine flour, baking powder and salt in a small mixing bowl. Whisk to combine.
2. In mixer fitted with paddle attachment, cream butter, light brown sugar, and 1/2 cup granulated sugar on medium speed until light and fluffy. Add egg and beat until well combined. Add mashed ube or ube jam, ube flavoring and food coloring to reach desired hue.
3. Add dry ingredients and mix on low speed until just combined.
4. Form dough into a disc and wrap well with plastic wrap. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees F. Using 2 tablespoon scoop, form dough into balls and roll in remaining granulated sugar. Bake cookies, 12 per tray, 14-16 minutes until just set. Transfer to wire rack to cool completely.
6. Insert white chocolate chips, point side down, into cookies to form eyes and finish with a drop of melted dark chocolate to form pupils.

Easy Apple Cobbler

Ingredients

• 3 large granny smith apples, peeled and sliced
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 large egg
• 1/2 cup butter, melted

Directions

1. Put apples in the bottom of a lightly greased 8x8 inch baking dish.
2. Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.
3. Sprinkle topping over the apples.
4. Pour melted butter over the entire dish.
5. Bake 350 degrees for 30 minutes.
6. Serve with vanilla ice cream and caramel sauce.

Slow-Cooker Chocolate-Butterscotch Lava Cake

Ingredients

1 box dark chocolate cake mix

1 box (4-serving size) chocolate instant pudding and pie filling mix

1cup sour cream

1/3 cup butter or margarine, melted

1teaspoon vanilla

31/4 cups milk

3eggs

1bag (8 oz) toffee bits

1box (4-serving size) butterscotch instant pudding and pie filling mix

1container (8 oz) frozen whipped topping, thawed

Steps

• 1

  Spray 5-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, chocolate pudding mix, sour cream, butter, vanilla, 1 1/4 cups of the milk and the eggs with electric mixer on medium speed 2 minutes, scraping sides of bowl as needed. Stir in 1 cup of the toffee bits. Pour batter into slow cooker.
• 2

  In 2-quart saucepan, heat remaining 2 cups milk over medium heat 3 to 5 minutes, stirring frequently, until hot and bubbly. Remove from heat. Sprinkle butterscotch pudding mix over batter in slow cooker. Slowly pour hot milk over pudding.
• 3

  Cover; cook on Low heat setting 4 hours 30 minutes or until edge of cake is set at least 2 inches from edge of slow cooker but center still jiggles slightly when moved. Turn off slow cooker. Let stand 15 minutes. Garnish with whipped topping and remaining toffee bits.

Sweet and Sour Pork

Ingredients

• oil, for deep fat frying
• 2 lbs pork tenderloin ( amount depends on the number of people you are feeding. This also freezes well.)
• 1/2 cup flour
• 1/4 cup cornstarch
• 1/2 cup cold water
• 1/2 teaspoon salt
• 1 egg
• 1 (20 ounce) cans pineapple chunks ( drain but keep the syrup)
• 1 cup brown sugar
• 1 cup white vinegar
• 1 teaspoon salt
• 4 teaspoons soy sauce
• 4 carrots, sliced thin
• 1 garlic clove, finely chopped
• 2 tablespoons cornstarch
• 2 tablespoons cold water 
• 1 medium green pepper, chopped  

• Directions

  1. Add enough water to drained pineapple juice to measure 1 Cup.
  2. Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
  3. Cover and reduce heat until carrots are crisp tender.
  4. In the meantime, trim fat from pork and cut into large pieces.
  5. Heat oil to 360°F.
  6. Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
  7. Add pork and stir to coat well.
  8. Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
  9. Drain on paper towel and keep warm.
  10. Mix 2 T cornstarch and 2 T water and mix til smooth.
  11. When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
  12. When thickened, add the pork, pineapple chunks and green pepper.
  13. Continue to stir 1 minute or until warmed through.
  14. Serve with rice.
   

Slow-Cooker Cranberry Chili Meatballs

Ingredients

• 16 ounces cranberry sauce, whole-berry
• 3/4 cup chili sauce
• 1/4 cup water
• 2 lbs frozen meatballs, completely thawed

Directions

1. Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
2. Add meatballs and stir to coat them with the sauce.
3. Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
4. Stir; serve warm from the cooker.
5. Tip: Add 2 packed tablespoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variation.