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"Pre-frozen lemon slices to liven up any drink in the hot summer!" Lemon Ice Blocks Servings: 12 Prep Time: 5 Minutes Freeze time: 12 Hours Ingredients: 1 12 or 24 Cup Cupcake Pan or Mold 3 large Ripe Lemons 1/2 gallon Water Tap, bottled or filtered Instructions: Place cupcake pan on a flat surface. Slice each lemon into 4 1/2″ thick slices. Place one lemon slice into each hole of the cupcake pan. Pour water over each slice leaving 1/4″ from the top edge of the pan. Place pan in freezer for 4-6 hours to harden completely. Remove from freezer. Flip over pan and run under hot water for 2 seconds. This will loosen the cups from the pan releasing the lemon ice blocks. Place in a resealable freezer bag and store in freezer, or use in your favorite drink recipe immediately. "For a variety of flavors repeat this recipe using limes, strawberries, raspberries, blueberries, oranges, kiwi, or mint sprigs for a delicious addition to any drink or cocktail!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Easy, delicious and makes a happy ending to any meal or event! Whip up a batch if you have company coming unexpectedly!" Cherry Swirl Cheesecake Bars Servings: 9 Prep Time: 10 Minutes Cook Time: 40 Minutes Ingredients: 1 1/4 cups graham crumbs 1/4 cup butter melted 2 8oz bricks of cream cheese softened at room temperature 3/4 cup sugar 1 1/2 tbsp. flour 3 tbsp. of lemon juice 2 eggs 1/3 cup cherry pie filling Instructions: Preheat oven to 325°F. Grease and line an 8” x 8” square baking with parchment paper with leaving an overhang on both side (for easy removing you slices later) Mix crumbs and butter together and press firmly into bottom of the pan. Set it aside. Beat cream cheese, sugar, flour, and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust. Separate large whole cherries from can "straining" and leaving the glossy, gooey mixture behind. Gently drop silky cherry mixture by a teaspoonfuls over top of cheesecake batter. Cut through batter several times with knife for marble effect. Bake 40 min. or until center is set. Cool. Refrigerate at least 4 hours or overnight before cutting it. Once cut into squares, place in flattened cupcake liners and top with a tablespoon of cherry pie filling. "Change it up and use a can of strawberry, lemon, blackberry, blueberry or even apple pie filling to top squares. Prior to baking separate a 1/3 cup of the smooth jelled filling from the whole fruit pieces and swirl into cheesecake batter." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Christmas Bundt Cake is a moist Bundt cake flavored with the classic holiday flavors of fresh orange and cinnamon. It's a show-stopper that’s surprisingly easy to decorate with luscious cream cheese frosting and simple holly and berry sprinkles!" Christmas Bundt Cake Servings – 16 Prep Time – 25 Minutes Cook Time – 50 Minutes Ingredients: Syrup 1/2 cup sugar 1/2 cup water 6-8 inches orange peel from 1 large orange 3 cinnamon sticks 1 tsp vanilla extract Cake 1 3/4 cups sugar 1/2 teaspoon salt 1 tablespoon baking powder 3 eggs room temperature 1 cup buttermilk room temperature 1/2 cup oil 1 teaspoon vanilla 1 tablespoon orange zest from 1 large orange 1 teaspoon cinnamon 2 1/4 cups flour Frosting 4 oz cream cheese softened 1 tbsp butter softened 1 1/2 cups powdered sugar sifted 1/2 teaspoon vanilla 2-3 tablespoon half-n-half Decorations/Garnish holly and berry sprinkles optional small pearl sprinkles optional shimmer cake glitter or white sugar, optional Instructions: Preheat oven to 350°. Generously grease a 10-inch Bundt cake pan. Syrup Combine everything but the vanilla in a small saucepan, simmer for 2-3 minutes until dissolved. Remove from heat, add vanilla, and set aside to steep. Remove orange peel and cinnamon sticks before using. Cake Combine sugar, salt, baking powder, and eggs in a stand mixer or a large bowl with hand beaters. Mix on medium speed for for 1 minute. Scrape the bowl. Add in the additional wet ingredients: buttermilk, oil, vanilla, zest, and cinnamon. Mix on low for 1 minute. Scrape the bowl. Add in flour. Mix on medium speed for 2 minutes. Scrape one last time. Pour into prepared baking pan. Bake for 50-55 minutes at 350 degrees or until toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan. Then use a long skewer to poke holes 3/4 of the way down the cake. Once holes are evenly distributed around the cake, pour the cooled syrup over the cake evenly. Allow it to finish cooling in the pan. When the cake is completely cooled, flip it out onto a cooling rack. Cream Cheese Glaze Beat the butter and cream cheese together on medium speed in a medium bowl until well combined. Add in the powdered sugar and vanilla. Beat on low until combined and then for medium speed for 1 minute. Add half and half a little at a time until desired consistency is reached. The glaze should be smooth and just thin enough to pour and drip down the sides. Decorating Pour a thick layer of glaze onto the top of the cake, allowing it to fall down both sides of the cake. After you’ve gone around the whole cake, go back while it is still wet and add more glaze in any spots that are bare or look odd. Lastly, pick up the cooling rack and tap it gently, but firmly, on the cookie sheet. This will help the glaze fall evenly and smoothly on the cake. It’s important to apply the decorations before the glaze sets up. Start with just of few of the white pearl sprinkles. You can always add more. (optional) Then place the holly and berry sprinkles on. For a final bit of extra sparkle sprinkle on some coarse simmer sugar. Notes: Tips & Tricks The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. I have used Pam and Baker’s Joy with success.Using an aluminum Bundt pan that is lighter in color will help the edges not dry out. Dark pans that are made from a heavier weight material produce a drier edge. Freezing To freeze the cake, allow it to cool fully and skip the glazing. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, glaze and decorate the cake and allow another 1-2 hours for it to set before serving. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Upgrade your boxed jambalaya mix with a few add-ins and turn it into an epic meal!” Seafood Jambalaya Servings – 6 Prep Time – 6 Minutes Cook Time – 35 Minutes Ingredients: 2-3 tablespoon olive oil 1 pound andouille or smoked sausage sliced diagonally 2-3 green onions chopped, whites and greens separated 1 14 oz can diced tomatoes drained 1 box jambalaya mix, your choice 2 1/2 cups water check box directions* 1 lb shrimp peeled and deveined 1 lb small-medium scallops 1 bag frozen corn peas and carrots mixture, or choice of vegetable Instructions: In a large skillet, heat the oil over medium-high heat. Add the sausage and sauté for 3 minutes or until the sausage is browned. Add in scallops and cook until lightly golden. Add the onions and sauté for about 1 minute. Remove scallops, set aside. Add the tomatoes and rice mix and stir to combine the seasonings with the rest of the ingredients. Pour the water in and stir to combine. Bring the mixture to a boil and reduce the heat to low. Cover with the lid and simmer for 20 minutes. Remove the lid, place the shrimp and scallops over the rice, and sprinkle the green onion tops. Cover and cook for 5 to 7 minutes until the shrimp are cooked through. Serve immediately with warm crusty bread and or side salad. "Don't like seafood. You can make with this with chicken, steak, ground beef and sausage. Or even try I vegan style but using multiple favorite veggies! Play with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "A healthy twist on a famous restaurant biscuit we have all grown up loving!" Garlic Cheddar Bay Biscuits Servings – 8 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients: 2 cups quick-carb mix 1/4 cup cold butter cut into cubes 1/2 cup cream 1/2 cup water 1/4 tsp garlic powder 1/4 tsp salt 1/2 cup shredded cheddar cheese Instructions: Prepare oven to 350. Measure carb-quick into a large mixing bowl. Add garlic powder and salt. Using two knives or pastry cutter, cut in the diced cold butter. Mix until well incorporated. Mixture will be grainy with pea sized pieces of butter. In a measuring cup mix cream and water. Add to flour and butter mixture, mix well. Slightly sticky dough will form. Add shredded cheese, mix well. Measure out six equal balls of dough, roll into balls. Place 2″ apart on prepared cookie sheet. Flatten each ball to one inch thick. Bake on top oven rack and bake for 15 minutes or until lightly golden brown. Remove biscuits from pan and place on a cooling rack to cool. Serve slightly warm with a pat of butter. Nutrition: 2.65 Carbs per biscuit "Melt butter, mix in garlic powder and parsley flakes stir to combine. Brush over tops of biscuits before backing for an even better treat!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A delicious way to use every part of the Turkey… and adds an additional dish to your holiday menu!" Turkey Neck Soup Servings – 6 Prep Time – 20 Minutes Cook Time – 50 Minutes Ingredients: 1 Turkey neck washed 1 Medium Onion peeled and diced 2 Medium Carrots peeled and diced 2 Large Stalks celery diced 2 tsp Garlic powder 2-3 Chicken bullion cubes 2 tsp Pepper 1 tsp Salt 5 cups Water 1 tbsp Butter 1/2 cup Rice or mini pasta Salt and pepper to taste Instructions: In a medium sauce pan, add turkey neck, and 3 cups water. Boil turkey neck on medium heat for 30 minutes. Reduce heat to low medium. Add bullion cubes, garlic powder, salt and pepper. Stir. Add in diced onions, carrots and celery, cover and let simmer, stirring occasionally for 30 minutes. Add in remaining water and rice or pasta. Cook on low for 20 minutes until rice has softened or pasta is aldente. *NOTE: You may need to add a little more water at this point due to the pasta or rice absorbing the liquid. If so, add enough to cover ingredients to make a broth and add an additional bullion cube for taste. Adjust the taste with salt and pepper. "This recipe can easily be doubled, tripled, or quadrupled for a larger crowd." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious quick and easy Italian dish ready in 30 minutes for the whole family!" Rigatoni and Marinara Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 lb rigatoni pasta or any pasta of your choice, cooked aldente, and drained 1/4 cup extra-virgin olive oil 2 large cloves garlic thinly sliced 1 tsp garlic Powder 1 Tbsp Italian seasoning 2 28- ounce cans San Marzano crushed tomatoes with their juice 2 14 1/2- ounce cans San Marzano diced tomatoes with their juice 1 tsp Kosher Salt 1 Sprig fresh basil plus 1/2 cup loosely packed basil leaves torn into small pieces (2 Tbsp of dried can be substituted) 1/2 cup Parmesan cheese fresh or grated Instructions: Prepare and cook pasta. Heat a large, heavy pot over medium-high heat. Add the oil and heat until simmering, almost smoking. Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, salt, garlic powder, Italian seasoning and basil. Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes. Adjust the seasoning with more salt, if necessary, and stir in the basil leaves. Pour over plated cooked pasta, and sprinkle with parmesan cheese. Enjoy! Notes: This sauce is great for dipping, and any pasta dish that requires marinara sauce. "Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Sterilize mason jars and can, storing in a cool dry area for fresh sauce all year long." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Finger licking, bite off the bone good 'ole east coast style BBQ ribs!" Tammy's BBQ Baby Back Ribs Servings – 4 Prep Time – 15 Minutes Cook Time – 4 Hours Ingredients: 5lb Rack of Pork Style Ribs 2/3 cup Tammy’s BBQ Dry Rub Mix 2 cups Your choice of BBQ/Mop Sauce Instructions: Preheat oven to 450 degrees. Prepare sheet pan with foil. Place cooling rack over top of foil on pan. Wash and prepare ribs by trimming any excess fat and rinse with cold water. Place ribs on rack and rub with Tammy’s BBQ Dry Rub Mix, coating entire rack on both sides. Place in oven for 1 hour. Rotate pan after the first 30 minutes. Lower oven to 300 degrees. Cover ribs with foil and cook for 2 hours. (For a thinner rack of ribs, cook for 1 1/2 hours). Remove ribs from oven. Coat ribs with one cup of the BBQ sauce, spreading evenly over entire rack. Place ribs in oven for 30 minutes. Repeat process with remaining cup of BBQ sauce, cook for an additional 30 min. Remove ribs from oven, cover with tented foil and let stand for 15 minutes. Enjoy your finger licking bite off the bone sticky ribs! CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup, and premade pie crust!” Chicken Pot Pie Servings – 4 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 bag of frozen mixed vegetables thawed 4 cups half of a whole roasted chicken or turkey, chopped 1 can 10.5oz condensed cream of chicken soup 1 jar chicken/turkey gravy 1 flakey pie crust or store bought Instructions: Heat oven to 375°F. Spray 9-inch pie plate or 8×8” baking dish with cooking spray. In a large bowl add vegetables, chicken and soup and stir to combine. Place pie crust over the top, crimping the edges into a scollop shape using your index finger on one hand and index finger and thumb on the other, pressing into one another. Bake uncovered 25 to 30 minutes or until crust is golden brown. "A great way to use up your leftover turkey from Thanksgiving!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Have a ton of left-overs from a holiday feast? Stuff everything in a portobella mushroom, pop it in the oven and have yourself a delicious new meal!" "Left Over" Stuffed Portabella Caps Servings – 4 Prep Time – 5 Minutes Cook Time – 20 Minutes Ingredients: 4 Large portabella mushrooms stems removed and cleaned 4 tablespoons leftover green bean casserole or your vegetable leftovers 4 tablespoons leftover turkey or ham or your meat leftover option 4 tablespoons gravy optional 2 cups leftover stuffing or your stuffing or dressing leftovers 4 tablespoons cranberry sauce optional 4 tablespoons butter or margarin Instructions: Preheat oven to 350 degrees. Lightly grease a 9×13" baking dish. De-stem and wipe mushroom caps clean with a damp paper towel or kitchen towel . Fill each mushroom with 1 tablespoon of turkey or ham. Add 1 tablespoon of green bean casserole. Layer with 1 tablespoon of gravy. Take 2 cups of stuffing dividing into 1/2 cup each of stuffing mixture and smush into a round patty shape large enough to fit over the top of each mushroom. Lay over top of mushroom creating a "shell top". Add 1 tablespoon of butter over each stuffing top. Place mushrooms in baking dish. Bake for 20-30 minutes at 350 de Remove from oven once stuffing is lightly golden brown. Plate and add 1 tablespoon cranberry sauce over top. Serve immediately. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glazed to a caramelized crispness for holiday sweetness." Holiday Brown Sugared Glazed Ham Servings – 12 Prep Time – 5 Minutes Cook Time – 2 1/2 Hours Ingredients: 1 spiral cut ham with bone-in approx 7-9 pounds 3 tablespoons dijon mustard 1/4 cup pineapple juice or orange juice 3 tablespoons of cherry juice Brown Sugar Glaze 1 cup pineapple juice or orange juice 1 cup brown sugar 3 tablespoons dijon mustard 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 4 teaspoons cornstarch 8 pineapple slices, juice reserved 8 maraschino cherries, juice reserved Instructions: Preheat oven to 325°F. Combine dijon mustard and pineapple juice. Brush over ham. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions). Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F. Brush with glaze, add pineapple slices, place cherries in the middle of each pineapple slice and return to the oven until the glaze is crisp, caramelized and the ham has reached the safe cook temperature. Notes: If you purchase a smoked ham, it has been cooked, be sure to check the package to ensure it says it is “fully cooked”. If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it). "Use left over ham to make hot Ruben sandwiches, ham panini's or even ham Mac and cheese!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Give the gift that keeps giving! Keep them warm with a mug of hot cocoa and keep their mouths happy with crispy buttery shortbread sugar cookies, and peanut caramel clusters." Gift Towers Materials: 1 Large Coffee Mug of choice Any sized coffee mug of choice 1 Canister Hot Chocolate Mix of choice Any flavor hot chocolate of choice 1 Canister Butter Shortbread Sugar Cookies Any canister cookies of choice 1 Box Chocolate Peanut Clusters Any chocolates of choice Any other small trinkets or gadgets you choose 1 Roll Clear Tape 1 Roll or Large Bag Cellophane wrap 1 Roll Wired holiday ribbon 1 Gift tag 1 Candy cane Directions: Step 1: Play with your items stacking them how you see fit, by weight and size. You can be very creative when stacking and towering your items how ever you wish and see fit. The following is how I made the one above: I started with the boxed peanut cluster chocolates, and placed it as the base. Using a couple pieces of tape, tape the container of buttered shortbread sugar cookies to the boxed chocolates. Next I stacked the Starbucks hot chocolate container on top the canister of cookies and taped into place. (My container of hot chocolate and base of mug were the same size) I was able to stack the Starbucks mug on top, taping into place using a couple more pieces than everything else due to the weight. Adding a couple of touches such as mini bags of marshmallows, chocolate covered candy canes to the mug. I added a couple of personal touches of things the recipient would enjoy. Step 2: Now it's time to wrap it! Roll out your cellophane roll and measure the sides to the top of the tower giving yourself 6″ extra to stick out of the top. Or if you have a bag, place tower into bag, centering your items and pull the sides to the top center of the tower. Now its time to wrap it! Roll out your cellophane roll and measure the sides to the top of the tower giving yourself 6″ extra to stick out of the top. Or if you have a bag, place tower into bag, centering your items and pull the sides to the top center of the tower. Step 3: Wrap your ribbon around the bunched section, and tie tightly. Using the remaining ribbon tie a bow or make a multi looped bow to attach to your finished gift. Sign your tag and tie around the bunched top. Add your finishing touch of a yummy peppermint candy cane. (I added the handmade reindeer candy canes you can find these in another holiday post) And Waa-Laaa! You are finished! Now get to gift giving! It’s the best part!

"Send the love of the heart of your hands to neighbors, friends and family for the holidays. Delicious cookies & candy wrapped in ribbon and cellophane, what more could you ask for!" Cookie & Treat Trays Materials: 1 Tray, holiday container or decorated paper plate Any color or design 1 Cellophane Wrap Clear Assorted Cookies, fudge, truffles, or cake balls Try some of my recipes or use store bought you are not a baker. Ribbon Any color Cupcake Liners Any color or design Tag or card Directions: Step 1: Place each cookie or a few cookie(s) in cupcake liner for a pretty design. This is optional. Step 2: Add cookies to tray, container or plate stacking in a tower fashion. Step 3: Wrap with cellophane. Step 4: Tie with ribbon and add a personal tag or note card to the recipient.

“These scrumptious soft and chewy Monster Cookies have everything but the kitchen sink! Enjoy a batch today or freeze a batch for fresh baked cookies anytime.” Monster Cowboy Cookies Servings – 30 Prep Time – 10 Minutes Cook Time – 11 Minutes Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter softened 2/3 cup brown sugar 1/4 cup granulated sugar 1/2 cup chunky peanut butter 1 large egg room temperature 1 teaspoon vanilla extract 1 cup old fashioned rolled oats 1 cup semi-sweet chocolate chips 1/2 cup raisins or dried cranberries 1/2 cup walnuts, chopped 3/4 cup M&M’S Instructions: Preheat oven to 350°F. Cover a baking sheet with parchment paper. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment or hand mixer cream the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the peanut butter until smooth. Reduce the mixer to low and add the egg and the vanilla extract. Mix just until combined. Add the flour mixture in several intervals mixing just until combined. Scrap down the bowl and mix as needed. Remove the bowl from the mixer and stir in the rolled oats, raisins or dried cranberries, walnuts, semi-sweet chocolate chips, and the M&M’S. Using a 1 1/2 tablespoon cookie scoop drop the dough by rounded tablespoons onto a parchment covered baking sheet. Bake for 10-12 minutes or until very lightly browned. Let the cookies cool for 5 minutes on the baking sheet before carefully moving to cool on wire racks.

"This Chicken and Dumplings recipe is easy to make with refrigerated biscuit dough right on the stove top. Your family will love this simple comfort food dinner!" Chicken & Dumplings Servings – 8 Prep Time – 15 Minutes Cook Time – 1 1/2 Hour Ingredients: 2 tablespoons olive oil or more as needed 1 cup chopped celery 1 cup chopped carrots 1 large onion chopped 3 cloves garlic finely chopped 1/2 stick butter 2 teaspoons salt or to taste 2 teaspoons ground black pepper or to taste 4 medium yukon gold potatoes cubed 1/4 cup all-purpose flour 1 quart water 1 10.5 oz can cream of chicken soup 1/4 cup lemon juice or to taste 3 cubes chicken bouillon 1 1/2 tablespoons poultry seasoning 1 teaspoon sage 1 teaspoon thyme 1 1/2 lbs cooked chicken breast chopped 1 16.3 oz can refrigerated biscuit dough Instructions: Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, and onion. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes. Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, thyme and sage. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes. Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes. Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes. Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“If you live outside of New England, it’s very likely that you know this classic comfort food as “Goulash” vs. American Chop Suey. So, I’m sticking to my roots and calling it the latter. This Classic American Chop Suey Recipe is easy to make in One Pot, the Crock Pot, or the Instant Pot! The flavors blend together perfectly for a traditional comfort food that your family will love.” American Chop Suey Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 1/2 lbs ground beef or turkey 2 teaspoons Italian seasoning 2 teaspoons seasoned salt 1/2 teaspoon garlic powder 3 tablespoons tomato paste 1 cup diced onion 1 cup diced green pepper 1 stalk celery diced 4 cloves garlic minced 3 tablespoons Worcestershire sauce 14.5 oz. diced tomatoes undrained 16 oz. tomato sauce 2 1/2 cups chicken broth or beef broth 2 cups elbow macaroni uncooked 1 cup shredded cheddar cheese optional Instructions: Brown beef in a large pot over medium heat until cooked through. Drain grease. Mix in seasonings and tomato paste. Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute. Mix in the tomato sauce until combined. Stir in the Worcestershire sauce, undrained diced tomatoes and chicken broth. Add the uncooked macaroni, stir to combine. Bring to a light and gentle boil. Cover for 4 minutes. Uncover and run a silicone spatula along the bottom. Gently lift anything that is settled on the bottom. Cover partially and boil gently for 4 more minutes. Run a silicone spatula on the bottom again. Heat for 2-3 more minutes or until macaroni is cooked through. Taste-test a noodle for doneness before proceeding. Turn off heat. The pasta will continue to absorb remaining liquid. If desired, gradually sprinkle cheese on top and stir to combine. Serve immediately. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Sweet, tangy, and the tiniest bit of spice make this pretzel dip addicting and a hit at parties! You can also serve it poured over cream cheese for a cracker spread or as a glaze on cooked chicken and ham!" Raspberry Honey Mustard Dip/Glaze Servings – 12 Prep Time – 10 Minutes Cook Time – 1 Hour Ingredients: 1/2 cup Spicy brown mustard 1/4 cup Honey 1/2 tbsp Raspberry preserves 1 1/2 tsp Mustard seeds 1/4 -1/2 tsp Horse Radish optional Instructions: Combine all the ingredients in a bowl. Refrigerate for an hour. The longer this sits, the more the flavors meld and the seeds get a chance to soften. Serve with pretzels for dipping, poured over a softened brick of cream cheese for a cracker spread, pour over a cooked spiral ham, or use to dip chicken fingers. The possibilities are endless! "Makes a great party snack, before dinner appetizer, or movie night snack! Can also be canned and decorated ahead of time for gift giving." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious homemade Chinese dish." Oriental Chicken & Broccoli Servings – 4 Prep Time – 15 Minutes Cook Time – 33 Minutes Ingredients: 2 lbs Boneless Chicken Breast or Thighs 2 tbsp Butter or Margarine 3/4 cup Brown Sugar 11/2 tbsp Oriental 5 Spice Seasoning 1 tbsp Garlic Powder + 1 tsp 1 tsp Black Pepper + 1/2 tsp 1/4 tsp Salt 1/4 cup Hoisin Sauce 1 tbsp Soy Sauce 3 tbsp Oyster Sauce 16 oz Bag Frozen Broccoli Florets Thawed 2 cups Rice Cooked according to packaged directions 8 oz Can Sliced Water Chestnuts Optional Toasted Sesame Seeds Optional 2 cups Crispy rice noodles or chowmein noodles, optional Instructions: Chicken: Wash and pat dry chicken. Over medium-high heat melt butter in frying pan. Add chicken. Season chicken with 1 tsp garlic powder, 1/2 tsp black pepper, and salt. Brown chicken on both sides 5-8 minutes. Remove chicken from pan, slice lengthwise into 1/2 inch thick slices. On low heat, return to pan and continue to cook for an additional 10 minutes, until all sides are browned. Cook rice according to packaged instructions. Sauce: In a small bowl combine brown sugar, oriental 5 spice, remaining garlic powder, oyster sauce, hoisin sauce and soy sauce. Stir until well combined and sugar is dissolved. Pour sauce over chicken, mix well. Simmer for 15 minutes until sauce has thickened. Stir in broccoli florets and water chestnuts. Cover and simmer for 10 minutes. Place rice on serving dish, pour over chicken and broccoli mixture. Pour remaining sauce over finished dish. Sprinkle with optional sesame seeds, and rice/chowmein noodles for an extra crunch. Add water chestnut option to the simmering chicken and broccoli mixture, heat through. Add your favorite egg rolls for a simple side dish. "End with a simple fortune cookie after your meal! Store leftovers for lunch tomorrow… Homemade Chinese take-out!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through you choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "A healthy spin on the classic loaded baked potato mash." Loaded Cauliflower Mash Servings – 6 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1 pound cauliflower florettes about half of a large head 4 ounces sour cream 1 cup grated cheddar cheese 4 slices cooked bacon or turkey bacon crumbled 2 tablespoons snipped chives optional 5 tablespoons butter 1/2 teaspoon garlic powder salt and pepper to taste Instructions: Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with plastic wrap. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.) Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashed potatoes. Add in most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper. Transfer mixture to buttered baking dish. Top the loaded cauliflower mash with the remaining cheese, chives and bacon. Place into preheated oven to melt cheese for 15-20 minutes or place the cauliflower under the broiler for a few minutes. Nutrition: Calories 199 / Total Fat 17g / Saturated Fat 10g / Polyunsaturated Fat 1g / Monounsaturated Fat 5g / Cholesterol 46mg / Sodium 242mg / Potassium 291mg / Total Carbohydrates 5g / Dietary Fiber 2g / Protein 8g CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Healthy smoothie for a meal supplement." The Green Smoothie Servings – 1 Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 1 Whole Ripe Avocado Peeled, pitted, and cut 1/4 Frozen Spinach 1 Whole Ripe Banana Cut into Chunks 4 Large Strawberries Cut into halves 1/4 cup Frozen Vanilla Yogurt 1/2 cup Whole Milk Instructions: Place strawberries, bananas, spinach and avocado pieces, frozen yogurt, and milk into blender or smoothie maker. Mix until well blended. Smoothie will be a thick consistency. Additional Serving Suggestions: Option 1 ~ Use plain or vanilla Greek yogurt in place of frozen yogurt. Option 2~ Add 1 cup of milk in place of frozen yogurt. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Delicious mix of peanut butter, bananas and milk for a creamy meal supplement." Peanut Butter Banana Smoothie Servings – 1 Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 1 medium-large Whole Ripe Banana 1/4 cup Creamy Peanut Butter or Chunky if that is your favorite 1/2 cup of Milk, % of your choice 1/2 cup Frozen Vanilla Yogurt 1/4 teaspoon cinnamon, optional Drizzle of honey, optional Instructions: Add frozen yogurt, banana (broken into chunks), peanut butter, and milk to a blender or smoothie mixer. Blend well, mixture will be a smooth thick consistency. Sprinkle with cinnamon and drizzle with honey. Notes: If using chunky peanut butter consistency will be on the thick grainy side. Alternative Options: Option 1 ~ Use 1 cup of milk in place of frozen yogurt. Option 2 ~ Use 3/4 cup of plain or vanilla Greek yogurt in place of frozen yogurt. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Super delicious mixture of vegetables and pasta lightly covered in cheese. What more could you ask for?!" Vegetable Stir-fry Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: Vegetables 1 medium head Fresh broccoli and or cauliflower cut into florets 1 large Red pepper 1 large Yellow pepper 1 large Green pepper 1 large Orange pepper 1 large Purple or yellow onion 1/4 lb Snow peas 1 medium-large Yellow summer squash 1 pint white button or cremini mushrooms 1 cup Grape Tomatoes 1/2 stick Butter 3 tbsp Olive oil 1 tbsp Salt 1 clove Garlic chopped finely 1 tbsp Black pepper Pasta 1 lb Pasta noodles 4 Vegetable flavored bullion cubes 2 qts Water 1/2 cup Parmesan cheese Shredded or grated 1/2 stick Butter Instructions: Vegetable Stir-fry Wash and dry all vegetables. Melt 1/2 stick butter in large stir-fry or frying pan over medium heat. Remove stem from broccoli. Cut broccoli into small florette pieces. Place broccoli into pan, cover to steam for 8-10 min. Stir occasionally. Cut peppers, squash and onion into 1/2″ thick strips, set aside. Slice mushrooms into 1/2″ thick. Remove broccoli from pan. Add olive oil and chopped garlic to pan. Saute for 5 min. Add in cut peppers, onions, mushrooms and squash. Add salt and pepper. Cover and steam for 8-10 minutes stirring occasionally. Add in broccoli and snow peas into mixture. Cover and simmer on low for 10 minutes. Stirring twice. Add in tomatoes, stir and cook 5 minutes. Vegetables will be tender with a slight crispy snap. Pasta Place 2 quarts of water into large sauce pan, bring to a boil. Add in bullion cubes, dissolve completely. Add in pasta. Cook for 10-15 minutes, until aldente. Drain pasta, setting aside 1 cup of pasta water. Add pasta back to pan with remaining 1/2 stick of butter. Mix until butter melts completely. Add vegetable mixture over pasta, mix until well incorporated. Sprinkle in parmesan cheese. Plate and enjoy your healthy dish. Recipe Options: Replace pasta with white or whole grain rice for a twist. Low-carb, or wheat pasta or riced cauliflower for an even healthier dish. Keto option, remove pasta or rice and use riced cauliflower in its place. Mix your favorite veggies and have fun playing with your food! CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb Option "Super delicious mixture of vegetables sautéed in spices. Crisp, fresh and delicious! What more could you ask for?!" Vegetable Stir-fry Servings – 16 Prep Time – 25 Minutes Cook Time – 50 Minutes Ingredients: 1 medium head fresh broccoli cut into florets 1 large red pepper 1 large yellow pepper 1 large green pepper 1 large orange pepper 1 large purple or yellow onion 1/4 lb snow peas 1 medium-large yellow summer squash 1 pint white button or cremini mushrooms 1 cup grape Tomatoes 1 stick butter 3 tbsp olive oil 1 tbsp salt 1 clove garlic chopped finely 1 tbsp black pepper 1 packet of ranch dip mix Instructions: Wash and dry all vegetables. Melt 1 stick butter in large stir-fry or frying pan over medium heat. Stir in packet of ranch dip. Remove stem from broccoli. Cut broccoli into small florette pieces. Place broccoli into pan, cover to steam for 8-10 min. Stir occasionally. Cut peppers, squash and onion into 1/2″ thick strips, set aside. Slice mushrooms into 1/2″ thick. Remove broccoli from pan. Add olive oil and chopped garlic to pan. Saute for 5 min. Add in cut peppers, onions, mushrooms and squash. Add salt and pepper. Cover and steam for 8-10 minutes stirring occasionally. Add in broccoli and snow peas into mixture. Cover and simmer on low for 10 minutes. Stirring twice. Add in tomatoes, stir and cook 5 minutes. Vegetables will be tender with a slight crispy snap. "Mix your favorite veggies to your likings and have fun playing with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Want something filling, hearty and over the top with cheesy goodness? This one pot dish is the best ever! Rich and filling… Makes a lot for a big Family meal or enough for a weeks' worth of meal prepping." Bacon Ranch Chicken Casserole Servings – 8 Prep Time – 30 Minutes Cook Time – 2 Hours Ingredients: 4 Large Split chicken breast 16 Ounces Frozen broccoli Thawed 8 Onces Shredded cheddar cheese 2 Packets Ranch dressing mix 16 Ounces Cream cheese Cubed 1/4 Stick Butter Cubed 1 Tbsp Garlic powder 2 tsp Black pepper 6 Cups Water 3 Cups Chicken Broth Pinch Salt 1 lb Bacon Cooked, chopped 3 Chicken flavored bullion cubes 1 Cup Scallions Chopped Instructions: Place water and broth in large sauce pan or dutch oven. Add garlic powder, bullion cubes and black pepper. Add chicken breast to liquid mixture. Bring to a boil and cook for 1 hour. Remove chicken from liquid, set aside to cool for 10 minutes. Remove chicken from liquid, set aside to cool for 10 minutes. Empty pan of liquid and set aside. Reserve 2 cups of liquid in pan. (You can strain the extra liquid later and jar for broth use for future recipes.) Add cubed cream cheese, butter, and ranch packets to liquid. Let melt, stirring occasionally. Remove chicken from bones. Shred chicken into thick chunks. Add shredded/chunked chicken into liquid mixture. Mix all ingredients well. Simmer for 30 minutes until all cream cheese is melted and married onto chicken. Add chopped bacon pieces, and shredded cheddar cheese. Mix well. Simmer for 15 minutes. If mixture is to thick, add a little more broth to loosen. Add thawed broccoli florets. Leaving them on top of mixture to serve. Top with chopped scallions and serve warm. "For a spicy version, add a couple of tablespoons of your favorite hot sauce. Make a side veggie and this is a great meal to weekly meal prep with!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.