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/