PREP TIME3 minutes
COOK TIME5 minutes
TOTAL TIME8 minutes







​INGREDIENTS

• 10 oz (300g) young asparagus
• 2 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• salt, to taste
• 3 dashes ground black pepper
• lemon juice, optional

INSTRUCTIONS

1. Cut the bottom part of the asparagus stems, about 1-2 inches.
2. Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
3. Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.

  NOTE: I love asparagus like this! I think you will too -- give it a try!

Adapted from: https://rasamalaysia.com/
​

These super flavorful steaks are the perfect veggie main course or side dish

 Prep Time10 minutes
 Cook Time30 minutes
 Total Time40 minutes
 Servings2 servings
 



​Ingredients

• 1 head cauliflower
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• fresh parsley for garnish, optional

Instructions

1. Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
2. Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

 
Notes

• Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
• Ingredient variations: Can use regular paprika instead of smoked.
• Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
• Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

NOTE: I have made this recipe for a personal chef service. I can't wait to try it myself. I LOVE roasted veggies!
​
Adapted from: https://easyhealthyrecipes.com/

Cheesy Chicken Enchilada Soup
 
Serves: 4-6
 Flavorful and filling Cheesy Chicken Enchilada Soup recipe is super easy to cook up and full of the BEST flavors!
​
Ingredients

• 2 tablespoons olive oil
• 1 cup diced white onion
• 3 cloves garlic, minced
• ½ cup flour
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 10-ounce can red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juice
• ½ teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt
• optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
3. Whisk in the flour and cook for an additional minute.
4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
5. Add in the rest of the chicken stock, and stir quickly to combine.
6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
8. Slowly stir in the cheese until combined. Season with salt, to taste.
9. Serve your soup warm with taco toppings of choice. Enjoy!

 
Note: I have tried this soup and it can be frozen. Thaw in the refridgerator 24-48 hours and heat on the stove top.
Adapted from: https://wishesndishes.com/

 Prep Time
8 minutes
 Cook Time
40 minutes
 Servings
 6-8

INGREDIENTS

• 4 stalks celery chopped into thirds to fit processor
• 4 medium carrots, peeled chopped into thirds to fit processor
• 1/2 large onion, peeled and quartered
• 3 cloves garlic, peeled
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup flour
• 4 cups low sodium chicken broth
• 2 14 oz. cans fire roasted diced tomatoes with juice
• 1 tablespoon dried basil or 1/4 cup fresh basil, chopped**
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1 teaspoon salt
• 1/2 tsp EACH dried parsley, black pepper
• pinch red pepper flakes optional
• 1 bay leaf
• 1-2 cups milk, half and half OR heavy cream***
• 1 cup freshly grated Parmesan cheese

Garnish

• freshly grated Parmesan cheese (optional)

INSTRUCTIONS

1. Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand).
2. Melt butter in oil in large Dutch oven/soup pot over medium heat. Turn heat to medium high, add minced vegetables and saute for 4 minutes. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
3. Gradually whisk in chicken broth followed by tomatoes and all seasonings. Add bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
4. Add Parmesan cheese and whisk to blend. Stir in milk/half and half/cream/milk and gently simmer an additional 15-20 minutes on low, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Remove bay leaf. Season with salt and pepper to taste.
5. You can serve the soup as is if you like the texture or proceed to puree with an immersion blender or working in batches, transfer soup to blender and puree until smooth, being careful to let smoke escape or it will explode. ***Using a blender will give you a MUCH smoother, creamier soup.*** Garnish with freshly grated Parmesan cheese (optional) and homemade croutons.                                                                                                    Note: I haven’t made this exact recipe but the notes say it can be frozen. Thaw in the refrigerator and heat on the stove top or microwave. Adapted from: https://carlsbadcravings.com/

Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 
Servings: 6 (2 cup servings)
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
Ingredients

• 3 tablespoons oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (or rice flour for gluten free)
• 2 cups chicken broth  
• 2 cups milk (or heavy cream)
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

Adapted from: www.closetcooking.com

Directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Note: I’ve made this before and it is very good. Serve with a crusty bread and maybe a salad to round out the meal!

Broccoli Cheese Soup

• Yield: 8 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Broccoli Cheese Soup is creamy and savory, made with a seasoned cheddar cheese base and broccoli in ONE POT.
Ingredients

• 6 tablespoons unsalted butter
• 1 yellow onion chopped
• 1/2 cup celery minced
• 1/4 cup flour
• 2 cups chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 6 cups broccoli chopped coarsley
• 1 cup carrots grated finely (about 2 carrots)
• 2 cups whole milk
• 3 cups sharp cheddar 12 ounces - shredded from a block

Instructions

1. Add the butter to a large dutch oven on medium heat with the onions and celery and cook for 4-5 minutes until translucent, stirring occasionally then add in the flour whisking well for 1 minute.
2. Add the broth (very slowly) while whisking well until completely smooth then add in the salt and pepper.
3. Add in the broccoli and carrots and cook on low heat for 10 minutes before adding in the milk and cheddar, whisking well and bringing to a low simmer (do not boil).

​
NOTE: I have made this soup and it is warming like your favorite old sweater!

Adapted from: https://dinnerthendessert.com/
​

Doritos Chicken Casserole
 
Ingredients

• 1/2 c. milk
• 1/2 c. sour cream
• 3 c. shredded cooked chicken
• 2 c. shredded Mexican cheese blend (divided)
• 1 lg. bag Doritos
•  Chopped lettuce
•  Diced tomato
• 1 (10 oz.) can cream of chicken soup
• 1 can Ro-Tel diced tomatoes with green chilies drained
• 1/2 packet taco seasoning mix

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well.
3. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese.
4. Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

Steak Bites with Garlic Butter
Ingredients:

• 1 ¼ pounds sirloin steak, cut into small cubes
• 1 Tbs olive oil
• 2 Tbs butter
• 2 tsp minced garlic
• Salt and pepper to taste
• 1 Tbs minced parsley

Instructions:

1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with the remaining meat if needed.
3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
4. Sprinkle with parsley and serve.

NOTE: If you don’t have sirloin, you can also use tenderloin, rib eye, or strip steak.
J's Notes: I have made these before. They are delish. They are great for both an appetizer or main dish.

Sheet-Pan Chipotle-Lime Shrimp Bake
Ingredients

• 1 ½ pounds baby red potatoes, cut into ¾” cubes
• 1 Tbs. extra virgin olive oil
• ¾ tsp., sea salt, divided
• 3 limes
• ¼ c unsalted butter, melted
• 1 tsp. ground chipotle pepper
• ½ pound fresh asparagus, trimmed
• ½ pound Broccolini or broccoli, cut into small florets
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tbs. minced fresh cilantro

Directions:

1. Preheat oven to 400 degrees. Place potatoes in greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving the fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt.
2. Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

Adapted from Taste of Home