Chicken · Dinner · Side Dishes · Veggies

Pot pie

You’ll need:

1 bag Schwanz frozen kale veggie mix

2 cans cream of chicken

2-3 chicken breast cooked and diced

1 cup cheese your choice

1 box red lobster biscuit

1/2 cup frozen corn

First cook chicken and rice if you don’t have any left over from a previous meal. Defrost veggies and pour into a 9 by 13 inch pan, add chicken and 2 cans cream of chicken. Mix all together and add a splash of milk and salt and pepper. Put into oven at 400 degrees for 20 minutes until bubbling. Mix biscuit mixture in bowl. Take pan out when bubbling and add biscuit mix to top in tbsp drops to top of bubbling mixture place bake in oven and bake until biscuits are golden brown add butter and herb mixture to top and serve hot! So yummy and easy! Enjoy 😉

Appetizers · Dinner · PASTA · Side Dishes · Veggies

Veggie lasagna

You’ll need:

1 box lasagna noodles

1 pound shredded mozzarella

1 green zucchini chopped

1 yellow zucchini chopped

12 oz pack mushrooms chopped

6-8 sweet peppers chopped (small sweet peppers)

1 head of broccoli chopped

2 cups fresh spinach

4 cloves garlic minced

Olive oil

Salt/ pepper

Garlic powder

1 container cottage cheese

2 eggs

2 tbsp parsley flakes

1/2 cup fresh grated Parmesan cheese

16oz crushed tomatoes

Parsley and crushed red peppers for serving

First chop veggies and mix in bowl. Drizzle with olive oil and salt and pepper. Add veggies to skillet with olive oil and cook until start to soften then add minced garlic cloves, tbsp oregano, tbsp basil, and top with fresh spinach to wilt, Sauté another 4 minutes and set aside. In a separate bowl mix cottage cheese, Parmesan cheese,parsley and eggs. Boil noodles until

Aldenta drain and run cold water over to cool.

in a 9 by 13 pan layer the bottom with noodles, then a thin layer of veggie mixture, thin layer of cottage cheese mixture and a thin layer of crushed tomatoes and top with thin layer of mozzarella cheese. Repeat these steps until you fill to top of pan. The last layer should be mozzarella cheese not noodles. Place into oven at 350 for 25-30 minutes until the sides are bubbling and cheese is melting then raise heat to 425 for 5-7 minutes until top is golden brown and begins to crisp. Take out of oven let rest for 5-7 minutes before cutting and serving. Top with fresh or dried parsley, crushed red peppers if you want some heat and Parmesan cheese! Serve with a side salad and garlic bread! Enjoy!

Appetizers · Dinner · Grilling · Lunch · PASTA · Side Dishes · Veggies

Margherita Pizza

You’ll need:

Garlic Nan flat bread

Marinara sauce

Fresh basil

Cherry tomatoes

Green olives

Fresh mozzarella

Grated Parmesan cheese

Red paper flakes

Fist you will need to heat oven to 400 degrees. Place nan bread into oven for 5-7 minutes on let crisp then flip and do bake for 3-4 minutes on other side. Remove and then add marinara sauce and layer olives, cheese, tomatoes and basil. Place back into oven until cheese is melted and starting to brown remove and cut into 4 slices. Add a few fresh basil pieces, red pepper flakes and Parmesan. Dip in side of marinara and enjoy!😋

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Beer cheese dip

You’ll need:

Sour dough round loaf

2 tbsp butter

3 tbsp flour

3/4 cup milk

3/4 cup beer (I used an IPA)

1 tbsp Dijon mustard

3 cups sharp cheddar cheese graded

1/2 tsp garlic powder

1/4 tsp Cayenne pepper (for a little kick)

First in skillet melt butter and slowly add in flour and mix. Then add milk slowly a few tbsp at a time until smooth and bubbling only add 1/2 cup to start. Then add in bear and bring to bubbling about 4 minutes. Once starts to thicken and bubble add in Dijon, garlic powder and cayenne. Stir continuously and one cup at a Time add cheddar cheese until melted and smooth. To keep warm leave on low heat.

For bread bowl cut top off and hollow out middle. You can save the middle of the bread for dipping also! On a sheet pan set hollowed out bread bowl and top drizzle with olive oil and sprinkle garlic salt place into over at 400 degrees until bowl is crispy and starting to brown. Then add cheese mix to bowl and serve with your choice of veggies, meats, crackers or bread! Enjoy 😉

Dinner · Low Carb Dish · Lunch · PASTA · SeaFood · Veggies

White wine garlic seafood pasta with veggies

You will need:

One bag mixed sea food (I get at Walmart in freezer section)

Bag of frozen clams

White wine (I like Chardonnay)

Garlic cloves 4-6

1 white onion

One stick butter

Chicken or vegetable stock


Cherry tomatoes


Parmesan cheese

Hot peppers

Fresh parsley

First you will need to thaw and dry your seafood. Set aside

In a nonstick pan add 3/4 stick butter and sauté garlic and half white onion until translucent. Then add 1 cup white wine with one cup broth of your choice. Let simmer and reduce by half. Add bag of sea food and let simmer for 5-7 minutes in sauce. You can add a splash if heavy cream if you want to add a little creaminess. I like a little heat also so I added a tap of cayenne pepper. Lastly i add the cooked bag of clams and let warm in sauce. I boiled my pasta as directed drained and set aside. I then took a pan and added the remainder of butter to pan and added one cloves garlic, half white onion cherry tomatoes and asparagus let sauté until tomatoes start to pop and asparagus is tender. To plate add pasta to bowl and top with sauce and seafood then add veggies. I like to top with fresh grated Parmesan cheese, hot peppers and fresh parsley, serve with a side of crusty bread and enjoy! 😉

Chicken · Dinner · Dressings & Marinades · Grilling · Low Carb Dish · Lunch · Meat · Side Dishes · Veggies

Brown mustard pork chops

This pork chop is super easy a little salt and pepper on both sides of chop, add olive oil to pan and heat. Sear both sides and remove from pan take brown mustard and rub onto both sides of chop and return to pan medium heat add minced garlic to olive oil pan and brown for a few minutes.

For Rosemary potatoes dice potatoes into small chunks and boil in a little water until medium/hard. Remove and pay dry put onto oiled baking sheet and drizzle olive oil over potatoes. Add a tablespoon of dried rosemary, basil and oregano. Salt and pepper to taste. Put into over @425 until golden brown.

Appetizers · Dinner · Low Carb Dish · Lunch · Meat · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

California spicy crab

8 oz Lump crab meat

English cucumber


4 tbsp Light mayo

1tbsp Sriracha

Sprinkle Sesame seeds

1 tsp Soy sauce

1 bunch Ginger


First take crab meat and put into bowl add mayo, sriracha, pinch of salt and paper & a dash of soy sauce. Cut some of the cucumber into small chicks and add to bowl along with a few chives. One small palm full of each should be great. Mix and set aside. Take remaining cucumber and slice, set into tray and then take a tsp. And spoon crab onto cucumber. The. Sprinkle sesame seeds on top and top with chives. Serve with shaved finger and soy sauce for dipping! Enjoy!

Appetizers · Breakfast · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Everything bagel & Avocado mash

You need:

everything bagel

Red onion

English cucumber

Cherry tomatoes



First put on a pot of water to boil, once boiling add egg and boil for 4-5 mins remove and run cold water over top until cool. Set aside. Take one avocado and remove skin and put. Put into bowl and mash, add salt/ pepper to taste you can add a splash of lemon if you would like for freshness. Then chop cherry tomatoes in half, slice red onion and cucumbers. Spread avocado on top of toasted bagel, add onion, you can top with cucumber and tomatoes also! So yummy and crunchy last peak egg and set on top of bagel and veggies! Salt and pepper and enjoy this delicious protein packed breakfast!!!

Appetizers · Dinner · Dressings & Marinades · Grilling · Low Carb Dish · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Shrimp and veggie kale salad

First you will need to cook shrimp

Heat a pan with

5 pads of butter add 5 cloves garlic, 1 tsp basil and one tap oregano and 1/2 tsp garlic salt. One hot and melted add shrimp until they are cooked and butter starts to carmelize and stick to shrimp remove from heat and set aside.

Chop 2 cups kale and one romain lettuce mix in bowl and drizzle with olive oil and salt and pepper to taste, slice fresh radishes and place on top of kale mix, slice avocado and place on top sprinkle poppy seeds on top, add fresh tomatoes and then steamed green beans with fresh Parmesan. Add shrimp to salad and top with ceased vinaigrette dressing (I picked this up at Aldis) mix and enjoy!!