Homemade Meatballs

Quick, easy, and delicious! These meatballs are a perfect addition to a dish or served as an appetizer.

Homemade Meatballs
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Homemade Meatballs
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Ingredients
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon oregano
  • 1 teaspoon ground pepper
  • 3 eggs
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon salt
  • 2 teaspoons granulated onion
  • 1/2 cup Parmesan grated
  • 2 pounds ground bison or grass-fed beef
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl and roll into 1 1/2 inch balls.
  2. Bake meatballs on a baking sheet for 15-20 minutes or until firm and cooked through.
  3. Remove meatballs from the oven and place in a slow cooker with your favorite barbecue sauce or serve with a red sauce and pasta.
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Honey Citrus Chicken

Looking for something sweet and savory? Satisfy your craving with this recipe!

Honey Citrus Chicken
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Honey Citrus Chicken
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Ingredients
  • 1 medium organic pineapple peeled, cored, and coarsely chopped
  • 1 medium organic jalapeño chili seeded and finely chopped
  • 1 teaspoon organic garlic minced
  • 1 cup orange juice
  • 1/2 cup fresh organic lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons (packed) fresh organic cilantro chopped
  • 2 tablespoons (packed) fresh organic basil chopped
  • 1 tablespoon ground black pepper
  • 1 teaspoon organic orange peel grated
  • 1 teaspoon organic lime peel grated
  • 8 large skinless, boneless organic chicken breast halves
  • 2 tablespoons honey
  • 3 tablespoons organic butter
  • fresh cilantro sprigs
  • fresh basil sprigs
Servings:
Instructions
  1. Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into 13x9x2 inch glass dish. Add orange juice, lime juice, soy sauce, cilantro, basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning frequently.
  2. Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
  3. Heat the grill to medium-high and brush with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
  4. Transfer the chicken to a platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.
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Cilantro Lime Chicken

This healthy dish is bursting with flavor—perfect to wow your family or dinner guests.

Cilantro Lime Chicken
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Cilantro Lime Chicken
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Ingredients
  • 4 tablespoons extra-virgin olive oil divided
  • 2 ct limes, juiced
  • 1/4 cup freshly chopped cilantro
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1 pinch crushed red pepper flakes
  • 4 ct bone-in, skin-on chicken thighs
  • kosher salt
  • freshly ground black pepper
  • cooked white rice for serving
Servings:
Instructions
  1. Whisk together two tablespoons of the oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken, tossing until coated. Marinate in the fridge for 30 minutes to two hours.
  2. When ready to cook, preheat oven to 425 degrees. In a large, ovenproof skillet, heat remaining two tablespoons of oil on medium-high. Season chicken with salt and pepper to taste, then add to skillet, skin-side down, pouring remaining marinade over top. Sear until skin is golden and crispy, about six minutes. Flip and cook for two additional minutes.
  3. Transfer skillet to oven and bake until chicken is cooked through, about 10-12 minutes. Serve over rice, drizzled with pan drippings.
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Chicken and White Bean Soup

CHICKEN AND WHITE BEAN SOUP
Chicken and White Bean Soup
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CHICKEN AND WHITE BEAN SOUP
Chicken and White Bean Soup
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Ingredients
  • 3 cups rotisserie chicken or chopped cooked chicken breast
  • 1 onion, diced
  • 2 parsley leaves, chopped
  • 3 carrots, peelded and chopped
  • 1 tbsp oil
  • 6 cups low-sodium chicken broth
  • 15 oz can white beans, rinsed
  • salt and pepper to taste
Servings:
Instructions
  1. Shred the meat from the rotisserie chicken, omitting the skin and bones.
  2. Sauté the onion, celery, and carrots in the oil over low to medium heat until the onions turn translucent (about 10 minutes).
  3. Add the broth and chicken, and simmer for another 10 minutes.
  4. Then, stir in the beans, and cook for five minutes. Season to taste, and serve.
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Chicken Cacciatore

chicken cacciatore
Chicken Cacciatore
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Olive oil, quinoa, fresh red pepper, and Greek seasoning make this light dish the perfect meal for any occasion.
chicken cacciatore
Chicken Cacciatore
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Olive oil, quinoa, fresh red pepper, and Greek seasoning make this light dish the perfect meal for any occasion.
Ingredients
  • 3 tbsp olive oil
  • 1 package chicken thighs
  • 2-3 cloves garlic, minced
  • 1 onion, thinly slices
  • 1 red pepper, thinly sliced
  • 1 cup quinoa
  • 1 can diced tomatoes
  • 2 teaspoons Greek seasoning
  • 2 cups chicken broth
  • salt and pepper to taste
Servings:
Instructions
  1. In a large skillet, add oil and heat on medium.
  2. Add chicken and lightly brown on both sides.
  3. Remove chicken and set aside.
  4. Add garlic, onions, and red pepper, and sauté until soft.
  5. Add quinoa to pan and stir.
  6. Add tomatoes, Greek seasoning, and broth to pan. Place chicken on top and cover and simmer for 20 minutes, giving a stir and flipping chicken about half way through.
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Pizza Bites

easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
Ingredients
  • 1 jar pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 24 slices pepperoni
  • 1 package of crescent rolls
Servings:
Instructions
  1. Remove crescent roll dough and separate triangles. Manipulate triangle into a circle by pressing dough together. Press each dough circle into muffin tin. Place a piece of pepperoni on bottom and top with a little sauce. Top with shredded cheese and finish with one pepperoni on top. Bake at 350 degrees for about 10-15 minutes or until dough is golden in color.
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Baby Bok Choy Stir-Fry and Homemade Orange Chicken

baby bok choy stir fry orange chicken
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
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This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal to aid digestion.
Servings
4
Servings
4
baby bok choy stir fry orange chicken
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
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This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal to aid digestion.
Servings
4
Servings
4
Ingredients
  • 1 pound baby bok choy
  • 3 cloves garlic, minced
  • 3 tbs fresh ginger, minced
  • 2 tbs turmeric, shredded
  • 2 tbs sesame oil
  • 2 tbs peanut oil
  • 1/8 cup soy sauce
  • 1 tsp cornstarch
  • 2 tbs sesame seeds
Orange Chicken Sauce
  • 1 cup water
  • juice from 1 navel orange
  • juice from 1 small lemon
  • 1/3 cup rice vinegar
  • 2 1/2 tbs soy sauce
  • zest from 1 orange
  • 1 cup brown sugar
  • 1 tbs fresh ginger root, minced
  • 1 tsp garlic, minced
  • 2 tbs green onion, chopped
  • 1/2 tsp red pepper flakes
  • 1 tbs cornstarch
Chicken
  • 2 boneless, skinless chicken breasts, cut into ½-inch pieces
  • 2 tbs peanut oil
  • 2 tbs sesame oil
Servings:
Instructions
  1. Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and swirl, tilting wok to coat bottom. Add garlic and ginger and sauté for 2 minutes. Add turmeric and sauté for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted (about 2 minutes), then add remaining baby bok choy and stir-fry until all leaves are bright green and limp (3-4 minutes total). Stir in soy sauce mixture, then sauté for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender (2-4 minutes). Stir in sesame oil, sprinkle with sesame seeds and serve.
Homemade Orange Chicken
  1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes. Place chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for at least 30 minutes. Heat the peanut and sesame oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix the cornstarch with 1 tablespoon water and stir into the sauce. Reduce heat to medium low. Add the chicken pieces and simmer for about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired.
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Organic Pumpkin Pancakes

pumpkin pancakes
Organic Pumpkin Pancakes
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pumpkin pancakes
Organic Pumpkin Pancakes
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Ingredients
  • 1 1/2 cups organic pancake and waffle mix
  • 1 tsp organic ground cinnamon
  • 1/4 tsp freshly-grated organic nutmeg
  • 1 large organic egg
  • 3 tbs organic brown sugar
  • 1 tbs organic vegetable oil
  • 3/4 cup canned or pureed organic pumpkin
  • 1/2-3/4 cup organic milk
Servings:
Instructions
  1. Preheat a nonstick griddle to medium-high heat. In a medium-sized bowl, whisk together the mix, cinnamon and nutmeg. In a second bowl, whisk together egg and brown sugar. Add oil, pumpkin, and ½ cup milk; mix well. Add a bit more milk for a thinner consistency. Add dry ingredients to wet ingredients; stir until well combined. Pour ¼ cup batter for each pancake onto hot griddle. Cook until bubbles form and burst on top of pancakes and edges are set; the bottom should be golden brown. Flip and cook until second side is golden brown. Transfer to a plate and keep warm until ready to serve
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Sour Cherry Glazed Ham

cherry glazed ham
Sour Cherry Glazed Ham
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cherry glazed ham
Sour Cherry Glazed Ham
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Ingredients
  • 1 tbs Dijon mustard
  • 1 8.5-ounce jar sour cherry fruit spread (about ¾ cup
  • 2 tbs sherry vinegar
  • 1 7-lb. spiral-sliced ham
Servings:
Instructions
  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together fruit spread, vinegar and mustard. Place ham on the prepared baking sheet, brush lightly with glaze and roast 30 minutes. Brush with half the remaining glaze and continue to roast for 20 more minutes. Brush again with remaining glaze and continue roasting until browned and heated through, about 25 minutes longer. Per Serving: 250 calories (80 from fat), 8g total fat, 3g saturated fat, 105mg cholesterol, 1450mg sodium, 11g carbohydrate (0g dietary fiber, 11g sugar), 32g protein
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Roasted Buddha Bowl

veggie buddha bowl
Roasted Buddha Bowl
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veggie buddha bowl
Roasted Buddha Bowl
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Ingredients
  • 1 head broccoli, chopped into bite-size pieces
  • 1 head cauliflower, chopped into bite-size pieces
  • 1 1/2 cups cooked chickpeas, drained and rinsed, or one 15-ounce can
  • 1 tbs oil, divided
  • salt and pepper
  • cooked grains for serving (optional)
Dressing
  • 1/2 cup cashews, soaked
  • 2 tbs fresh lemon juice
  • 1 tbs tahini
  • 1 large garlic clove
  • 1/4 tsp fine grain sea salt
  • 1/4 cup nutritional yeast
  • 6 tbs water or as needed to thin out
Servings:
Instructions
  1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews letting it sit in the bowl for at least 45 minutes. Preheat oven to 400 degrees F and line two large baking sheets with parchment paper. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 teaspoons oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400 degrees F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top. The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary
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