Nutrition

Ingredients

• ⅔ cup plain Greek yogurt
• 1 tablespoon lime juice
• Pepper, to taste
• ⅛ teaspoon chili powder
• 1 avocado, cubed, divided
• 2 chicken breasts, cooked and shredded
• 1 celery stalk, diced
• 2 tablespoons diced red onion
• Kosher salt, to taste
• Low-carb bread, for serving, optional
• Fresh cilantro leaves, for garnish

Procedure

• 1. In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder and pulse to combine. Add ½ of the avocado and blend until creamy.
• 2. In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½ avocado, onion, and salt. Mix until well combined.
• 3. Serve on low-carb bread and garnish with cilantro, or as desired.
• 4. Enjoy!

Nutrition

Ingredients

• 1 tablespoon unsalted butter
• 10 anchovy filets, finely chopped, divided
• ½ cup panko bread crumbs
• ½ cup grated Parmigiano-Reggiano cheese
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
• 6 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 2 pints cherry tomatoes, halved
• 1 teaspoon kosher salt, plus more to taste
• 1 cup white wine
• 1 pound spaghetti, cooked al dente, ¼ cup cooking water reserved
• Lemon zest, to taste

Procedure

• 1. Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
• 2. Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
• 3. Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
• 4. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
• 5. Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
• 6. Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
• 7. Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
• 8. Serve the pasta topped with the anchovy bread crumbs and lemon zest
• 9. Enjoy!

Nutrition

Ingredients

• 4 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups (16oz) sour cream
• 2 cups blueberries

Procedure

• 1. In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
• 2. Combine the dry ingredients.
• 3. Add dry ingredients alternately with sour cream to the egg mixture.
• 4. Gently add blueberries.
• 5. Spoon into the greased muffin tin or paper liners
• 6. Bake at 400°F (200°C) for 20 minutes.
• 7. Enjoy!

Nutrition

Ingredients

• 8 oz linguine
• 2 Tbsp. olive oil
• 8 Tbsp. (1 stick) unsalted butter
• 4 cloves garlic, minced
• 1 tsp crushed red pepper
• 1¼ lbs large shrimp
• Salt and pepper to taste
• n/a
• 1 tsp dried oregano
• 4 cups baby spinach
• ¼ cup Parmesan
• 2 Tbsp. parsley, chopped
• 1 Tbsp. lemon juice

Procedure

• 1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• 2. Drain and set pasta aside.
• 3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• 4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• 5. Add oregano and spinach, cook until wilted.
• 6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• 7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• 8. Enjoy!

Nutrition

Ingredients

• 2 pounds chicken thighs, sliced into chunks
• 1 cup soy sauce
• ½ cup brown sugar

Procedure

• 1. Heat a large nonstick pan over medium-high heat. Add the chicken and sear until golden brown on both sides.
• 2. Add the soy sauce and brown sugar and stir to combine, then bring to a boil. Cook until the sauce reduces and coats the chicken.
• 3. Serve with rice, if desired.
• 4. Enjoy!

Nutrition

Ingredients

• n/a
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 8 ounces fettuccine
• Salt, to taste
• Pepper, to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons parsley, chopped

Procedure

• 1. Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• 2. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• 3. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• 4. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• 5. Serve immediately, and top with parsley.
• 6. Enjoy!

Nutrition

Ingredients

• 2 tablespoons unsalted butter
• 1 pound spicy Italian sausage links, cut into rounds
• Kosher salt, to taste
• 1 medium yellow onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons McCormick® Jazzy Spice Blend
• 1 pound dried penne pasta
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 8 ounces button mushrooms, stemmed and sliced
• 1 14.5-ounce can of fire-roasted tomatoes
• 4 cups chicken stock
• 5 ounces cream cheese, cubed
• 2 scallions, thinly sliced, for garnish

Procedure

• 1. In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage, then season with salt. Brown for 2 minutes on one side, then stir and brown on the other side for 2 minutes more.
• 2. Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
• 3. Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
• 4. Mix in the cream cheese to create a thick, creamy sauce.
• 5. Serve garnished with scallions, if desired.
• 6. Enjoy!

Nutrition

Ingredients

• 4 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• 3 tablespoons milk
• 1 tablespoon oil, such as vegetable or canola
• 1 teaspoon vanilla extract
• 1 tablespoon chocolate hazelnut spread
• n/a

Procedure

• 1. In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• 2. Once combined, spoon the chocolate hazelnut spread on top of the batter.
• 3. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).
• 4. Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• 5. Enjoy!

Nutrition

Ingredients

• 6 slices bacon, chopped
• 1 pound shrimp, deveined and peeled
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ onion, diced
• 1 medium tomato, diced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 pound fettuccine, cooked
• 1 cup parmesan cheese, grated
• ½ parsley, chopped

Procedure

• 1. In a large pot, cook the bacon over medium heat until crispy.
• 2. Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
• 3. Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
• 4. Add the cream and bring to a boil.
• 5. Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
• 6. Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
• 7. Enjoy!

Nutrition

Ingredients

• 1 cup peanut butter
• ½ cup sugar
• 1 egg

Procedure

• 1. Preheat oven to 350ºF (180ºC).
• 2. In a large bowl, mix together the peanut butter, sugar, and egg.
• 3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• 4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• 5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• 6. Remove from baking sheet and cool.
• 7. Enjoy!

Nutrition

Ingredients

• 4 slices bacon
• 2 chicken breasts, sliced
• Salt & pepper to taste
• n/a
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 cups spinach
• 4 small tomatoes, diced
• 1 ½ cups cream
• 1 cup shredded parmesan
• ½ teaspoon red pepper flakes
• 10 ounces penne, cooked al dente
• n/a

Procedure

• 1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• 2. In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• 3. Add the garlic and cook until softened.
• 4. Add spinach and tomatoes and cook until the spinach is wilted.
• 5. Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• 6. Add the penne and bacon, and stir until fully coated in sauce.
• 7. Serve with parsley, Parmesan, and red pepper flakes, if desired.
• 8. Enjoy!

Nutrition

Ingredients

• 5 cups whole milk
• 1 box elbow macaroni
• ½ cup butter
• 2 cups cheddar cheese
• Salt, to taste
• Pepper, to taste
• Parsley, to serve

Procedure

• 1. In a large pot on medium-high heat, gently bring the milk to a simmer over medium heat. Add the macaroni and cook until tender. Remove the pot from the heat.
• 2. Add the butter, cheddar, salt, and pepper to the noodles and stir until the cheese and butter melt into the milk to create a thick sauce that coats the noodles.
• 3. Sprinkle with parsley and serve.
• 4. Enjoy!

Nutrition

Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons worcestershire sauce
• 2 tablespoons ketchup
• 4 cups beef broth
• 16 ounces fusilli pasta
• 3 shredded cups cheddar cheese
• ½ cup milk
• Green onions, sliced, to serve

Procedure

• 1. In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• 2. Pour in the beef broth and one cup of water and bring to a simmer.
• 3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• 4. Pour in the milk and cheese. Stir until the cheese has melted.
• 5. Serve garnished with some sliced green onions
• 6. Enjoy!

Nutrition

Ingredients

• 2 boneless, skinless chicken breasts
• Salt, to taste
• Pepper, to taste
• 1 cup flour
• 1½ tablespoons butter
• 1 tablespoon olive oil
• 1¼ cups chicken stock
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lemon, juiced
• 1 lemon, sliced
• Parsley

Procedure

• 1. On a cutting board, cut the chicken breasts in half, widthwise.
• 2. Lay chicken flat and season both sides with salt and pepper.
• 3. Gently coat the chicken pieces in the flour, shaking off any excess.
• 4. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• 5. Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• 6. Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• 7. Remove the chicken from the skillet and set aside.
• 8. Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• 9. Add the rest of the stock and the cream and stir.
• 10. Season with salt and pepper, and add the lemon juice.
• 11. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• 12. Spoon the sauce over the chicken.
• 13. Remove from heat. Sauce will thicken as it cools.
• 14. Serve with parsley and extra sauce.
• 15. Enjoy!

Nutrition

Ingredients

• 3 tablespoons butter
• 3 cloves garlic, chopped
• 1 pound shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• Juice of ½ lemon
• 1 teaspoon red chili flakes
• ¼ cup parsley, chopped
• ½ pound cooked spaghetti

Procedure

• 1. Heat the pot over medium heat.
• 2. Melt the butter in the pot.
• 3. Cook the garlic until it starts to brown.
• 4. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
• 5. Add the lemon juice, chili flakes, and parsley.
• 6. Add the spaghetti, and toss until evenly coated.
• 7. Enjoy!

Nutrition

Ingredients

• 2½ cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2½ cups buttermilk
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 eggs, whites and yolks separated
• 1 tablespoon unsalted butter, plus more for serving
• Blueberries, optional
• Chocolate chips, optional
• Maple syrup, for serving

Procedure

• 1. In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• 2. In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• 3. Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• 4. Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• 5. Let the batter rest for 15-30 minutes at room temperature.
• 6. Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• 7. Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• 8. Serve the pancakes with butter and maple syrup.
• 9. Enjoy!

Nutrition

Ingredients

• 4 thick cut pork chops
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 4 Tbsp. brown sugar
• Olive oil

Procedure

• 1. In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• 2. Rub the pork chops in the spices generously.
• 3. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.)
• 4. Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• 5. Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice.
• 6. Enjoy!

Nutrition

Ingredients

• 2 ripe bananas
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup quick oats
• 1 teaspoon cinnamon

Procedure

• 1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
• 2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• 3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
• 4. *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
• 5. Enjoy!

Nutrition

Ingredients

• 2 sweet potatoes
• Cooking spray
• 1 teaspoon kosher salt
• 2 tablespoons maple syrup or cinnamon butter
• Maple bacon bits
• Marshmallow fluff, warm
• Rainbow sprinkles

Procedure

• 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• 2. Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• 3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• 4. Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• 5. To the bowl with the scooped out potato, add maple syrup or cinnamon butter and stir until smooth. Spoon seasoned potato back into the skins.
• 6. Top with maple bacon, drizzle with warm marshmallow fluff, and garnish with rainbow sprinkles, to taste.
• 7. Enjoy!

Nutrition

Ingredients

• 5 cups milk
• 1 lb dry elbow macaroni
• 2 cups shredded cheddar cheese

Procedure

• 1. In a large pot, bring the milk to a boil.
• 2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
• 3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
• 4. Enjoy!