Corn Bread Pudding

Ingredients

• 1 box Jiffy corn meal mix
• 1  can creamed corn (15 oz)
• 1 can sweet corn kernels, drained
• 1/2 cup butter (1 stick), melted 
• 3 eggs, beaten
• 1 cup sour cream or plain yogurt
• 1/2 tsp salt

Directions

1. Preheat oven to 375 degrees. Prepare 2 qt casserole dish with non-stick cooking spray.
2. Mix all ingredients together.
3. Bake for 35-40 min until top is golden.

Notes

• Try variation with the Krusteaz mix

Source
https://www.tiktok.com/@brunchwithbabs/video/7032355832729816325?lang=en&is_copy_url=1&is_from_webapp=v1

Duck Sauce Chicken

 Ingredients

• 1 package boneless, skinless chicken thighs
• 1 cup+ duck sauce
• splash of rice wine vinegar
• splash of soy sauce or coconut aminos

Directions

1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray or brush with olive oil.
2. Unwrap chicken from packaging and pat dry. Arrange in prepared pan.
3. Whisk together duck sauce, rice wine vinegar and soy sauce or coconut aminos.
4. Pour duck sauce mixture liberally and evenly all over the chicken.
5. Bake, covered for 40 min then uncovered, for 25 minutes, or until skin is crispy and brown.
6. Chicken should look slightly browned.

Notes

• Serve with rice and steamed or grilled veggies

Source

• https://jamiegeller.com/recipes/duck-sauce-chicken/
• https://downtoearthmarkets.com/kitchen-recipe_box?recipe=Easy+Asian+Chicken&id=229

Easy Veggie Gravy

 Ingredients

• 4 tbsp butter
• 4 tbsp AP flour
• 1 carton veggie stock

Directions

1. melt butter in sauce pan 
2. whisk in flour, cook until golden, until you get a texture like chili to make the roux
3. bring veggie stock to a soft rolling boil
4. add the roux and whisk

Source
Orson Gygi IG video

https://www.delish.com/cooking/recipe-ideas/recipes/a50208/perfect-gravy-recipe/

Rosemary Garlic Mashed Potatoes

Ingredients

• 4-5 lb Yukon Gold (yellow) potatoes
• 2 teaspoons kosher salt, plus more to taste
• 1 stick (½ cup) unsalted butter, melted
• 1 cup heavy cream
• 2 sprigs fresh rosemary
• 1 head garlic, crushed
• butter, for serving
• freshly ground black pepper, to taste
• chives, finely chopped, for serving

Directions

1. Peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
2. Dice the potatoes into 1-inch (2-cm) cubes.
3. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
4. Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
5. Transfer the potatoes to a large bowl and process through the potato ricer, or by pushing through a fine mesh sieve with a spatula.
6. Add the melted butter and stir to incorporate, then season with salt to taste.
7. In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
   
9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
10. Serve warm. Enjoy!

Notes

• Try it with 8 oz sour cream, room temperature.

Source
https://www.youtube.com/watch?v=x6O9SwocyKQ

https://tasty.co/recipe/creamiest-mashed-potatoes

Sheet Pan Sausage with Cabbage and Apples

Ingredients

• 1 small head purple cabbage, chopped into 1/2 inch wedges
• 2 apples, cut into large chunks with skin on
• 1 onion, cut into wedges
• 1 sweet potato, cut into 1 inch chunks
• 3 springs fresh thyme plus 1 teaspoon chopped thyme
• 6 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 6 apple bourbon chicken sausage links (Never Any! from ALDI is best!)
• 2 tablespoons butter
• 2 tablespoons red wine vinegar

Directions

1. Preheat oven to 425 degrees
2. Place the first 6 ingredients on a baking pan.
3. Drizzle the ingredients with the olive oil, toss to coat and spread evenly over the baking sheet. Distribute the sausage over the sheet pan and sprinkle with salt.
4. Roast for 30-35 minutes or until vegetables are tender. If additional color is wanted, broil for 1-2 minutes or until golden.
5. Meanwhile melt the butter in a small sauce pan and add the vinegar. Cook for 2 minutes over medium heat until bubbles appear and mixture starts to reduce.
6. Remove the sheet pan from the oven and drizzle with the butter/vinegar mixture.

Notes

• Serve with crusty bread or over plain cous cous

Source
https://weelicious.com/sheet-pan-sausage-with-cabbage-and-apples-recipe/

Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Crockpot Pot Roast

 Ingredients

• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 yellow onion, chopped
• 4-5 cloves garlic, whole
• 2-4 russet potatoes, washed and chopped w/ skin on
• 1/2 bag baby carrots, whole
• 3lb Chuck Roast
• Steak Sauce (A1 or store brand is fine)
• Steak Seasoning
• Worcestershire Sauce

Directions

1. Mix together cornstarch and water into a slurry, add to slow cooker
2. Add 1/2 of chopped onions, potatoes, garlic cloves and baby carrots
3. Season first layer with steak sauce, steak seasoning and a few splashed of Worcestershire sauce
4. Apply steak seasoning on both sides of chuck roast then add to the slow cooker
5. Finish roast prep by adding the remaining chopped onions, potatoes, garlic cloves and baby carrots
6. Season final layer with steak sauce, steak seasoning and a few splashed of Worcestershire sauce
7. Cook on high for 6-8 hours
8. Serve over rice

Notes

• Great for leftovers!

Source
https://www.tiktok.com/@keepitsimplesparkles/video/7015426577525640454?is_copy_url=1&is_from_webapp=v1

Turkey Enchilada Casserole

Ingredients

• 4 - 8 flour tortillas (8 inch)
• 1 lb lean (at least 80%) ground turkey
• 1 can (10 oz) mild red enchilada sauce
• 1 jar (16 oz) black bean and corn salsa
• 2 cups shredded Mexican four-cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Fold tortillas in half and place folded-side-down in dish; set aside.
4. In 10-inch nonstick skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink; drain.
5. In the same pan, add 1/4 cup enchilada sauce, 2/3 cup black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
6. Divide meat mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
7. Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
8. Bake 40 to 45 minutes or until hot and bubbly.

Notes

• Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
• Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
• Want to go meatless? Substitute 1 lb meatless veggie crumbles for the ground beef in this recipe.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Source
https://www.pillsbury.com/recipes/5-ingredient-beef-enchilada-casserole/dde5a588-c427-4d09-b18c-83d064032550

Peach Crisp

Ingredients

For the Peaches

• 10 cups peeled and sliced peaches (about 15 small to medium size peaches)
• juice of a small lemon
• 2 teaspoon cinnamon
• 1/3 cup brown sugar, packed

For the Crisp

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1 cup brown sugar
• 1 cup chopped pecans
• 1.5 tsp cinnamon
• 11 Tbsp room temp unsalted butter

Directions

1. Spray a a 9" x 13" pan
2. Stir together the sliced peaches, lemon juice, brown sugar and cinnamon
3. Layer peaches in the prepped 9" x 13" pan
4. In a mixing bowl, combine the flour, oats, brown sugar, cinnamon and butter
5. mix to combine with fingers until it forms clusters
6. Stir in chopped pecans
7. Sprinkle crisp topping over the peaches
8. Bake at 375° for 30 min

Source

https://cakebycourtney.com/#search/q=peach%20crisp

Stir-Fried Chicken (Larb) in Lettuce Cups

 Ingredients

• 1/4 Cup low sodium soy sauce
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1 tbsp oil
• 1 small onion, small diced
• 1 bell pepper, any color, small diced
• 2-3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 pound ground chicken or turkey
• 1/4 peanuts
• 1/4 tsp kosher salt 
• 8 bibb, romaine or iceberg lettuce cups

Directions

1. Combine soy sauce, honey, and cilantro in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for one minute then add the chicken or turkey to the pan and saute for an additional seven minutes or until cooked through.
5. Stir in the soy sauce mixture, salt and cook for two minute or until juices evaporate. 
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Notes
- Great with Mango!

Source

https://weelicious.com/stir-fried-chicken-in-lettuce-cups/

Slow Cooker Chocolate Lava Cake

Ingredients

For the cake layer:

• 15.25 oz. Chocolate Fudge Cake Mix
• 3 eggs
• 1/2 cup oil
• 1 1/4 cup freshly brewed coffee, let cool down a bit, water can be used here instead if desired 

For the pudding layer: 

• 3.9 oz. instant chocolate pudding mix
• 2 cups milk

For the third layer:

• 12 oz. bag semi-sweet chocolate chips

Directions

1. Spray the slow cooker with non-stick spray.
2. In a medium-sized bowl, add the eggs, oil and the cake mix.
3. Start blending with a whisk for a few seconds before adding the coffee.
4. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine.
5. In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes.
6. Pour the cake batter into the slow cooker. Then add the pudding layer by dropping dollops over the cake mix. Sprinkle the chocolate chips over the top.
7. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.

Source
https://www.themagicalslowcooker.com/slow-cooker-chocolate-lava-cake/

Peanut Lime Dressing

Ingredients

• 3 Tbsp natural-style peanut butter
• 1 Tbsp brown sugar
• 1 clove garlic, grated
• 2 Tbsp lime juice (juice from 1 small lime)
• 2 Tbsp water
• 2 tsp soy sauce
• 1/4 cup neutral oil
• 1/4 cup ginger dressing

Directions

1. Combine the peanut butter, brown sugar, garlic, lime juice, water, soy sauce, ginger dressing and oil in a bowl. Whisk until smooth.

Artichoke Chicken

Ingredients

• 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
• 3/4 cup grated parmesan & Romano cheese
• 1/4 cup sour cream
• 1/2 cup Duke's
• 2 garlic cloves, minced (or use some garlic powder)
• 3 or 4 skinless, boneless chicken breast halves
• salt & pepper

Directions

1. Preheat oven to 375 degrees and brush a 13x9 inch baking dish with olive oil.
2. Pat the chicken dry then salt and pepper the chicken on both sides. Place in the baking dish.
3. In a bowl, combine the artichoke hearts, parmesan cheese, mayo, sour cream and garlic. Stir together until combined. Spread the artichoke mixture over chicken breasts.
4. Bake, uncovered, for 30-35 minutes in the preheated oven, or until chicken is no longer pink in the center, the juices run clear and the top starts to slightly brown.

Notes
- Can use marinated artichoke hearts from the jar too
- Serve with tossed couscous salad

Source
https://www.allrecipes.com/recipe/69538/artichoke-chicken/

https://www.the-girl-who-ate-everything.com/artichoke-chicken/

Parmesan Roasted Cauliflower

Ingredients

• 1 - 2 heads cauliflower chopped into florets (Make sure cauliflower florets are similar sizes for consistency in doneness.)
• 3 tablespoons olive oil
• 1 teaspoon garlic salt
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon grated lemon peel
• Chopped fresh Italian (flat leaf) parsley, if desired

Directions

1. Heat oven to 400°F.
2. Spray 15x10x1-inch pan with cooking spray.
3. In large bowl, mix cauliflower, olive oil, salt and then toss to combine.
4. Spread on pan.
5. Roast 20 to 25 minutes, stirring occasionally, until cauliflower is tender and golden brown.
6. Remove from oven; toss with Parmesan cheese and lemon peel.
7. Optional - Garnish with chopped parsley.

Source
https://www.pillsbury.com/recipes/easy-parmesan-roasted-cauliflower/dfad8117-f5dd-41df-8553-49b9d1de2615