Peppermint Meringues

2 cups granulated sugar
1 cup egg whites (from 6 large eggs at room temperature)
1/4 tsp salt
1/4 tsp cream of tartar
1/4 tsp peppermint extract
Red gel food coloring (optional)

1. Preheat oven to 200 degrees. Line 3 baking sheets with parchment paper
2. Add sugar to food processor and pulse several times until finely ground (This will make it easier for sugar to mix with egg whites.) Set aside.
3. In a large bowl with hand mixer or in a bowl of stand mixer fillted with whisk attachment, beat eggs whites, salt and cream of tartar on medium-low speed until foamy, then gradually increase speed to medium-high.
When eggs have formed soft peaks, gradually add sugar. I Tabspoon at a time. Continue beatin egg whites until stiff, glossy peaks form. Add peppermint extract and beat until combined.
4. If using, add a few drops food coloring to small dish and us painbrush to paint 4-a5 stripes on instide of piping bag fitted with 1/2 in ch open or star tip. Gentily fill piping bag with meringue. Pipe swirls onto prpard baking sheets at least 1 inch apart
5. Bake 1 hour 30 minuts. Turn oven off and allow meringues to dry out in oven and additional hour. (Do not open dooR) Stor meringues in airtight container up to 2 eeks.

30 cal

Cream of Whatever Soup

1/2 cup + 2 Tbsp flour
2 cups chicken bone broth
4 Tbsp butter
1 cup milk
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano
1/4 tsp basil

Melt butter in a sacuepan. Gradually add the flour constantly whisking until its a smooth paste. Remove from heat Slowly add the chicken broth. Stir constantly Add milk and continue to stir Stir in seasonings Place pot back on stove and bring to a near boil. Remove from heat. Constantly stir the mixture or it will burn . The soup will thicken as it stands. Once it is thick, add to your other recipeis. This recipe make about 20 ounces

Source: ignitedhealth on instagram

Asian Chicken Lettuce Wraps - PF Changs Copycat

Ingredients
1 tablespoon Olive Oil
1 pound Ground Chicken
2 cloves Garlic (minced)
1 Onion (diced)
¼ cup Hoisin Sauce
2 tablespoons Soy Sauce
1 tablespoon Rice Wine Vinegar
1 tablespoon Ginger (freshly grated)
1 tablespoon Sriracha (optional)
1 (8-ounce) can Whole Water Chestnuts (drained and diced)
2 Green Onions (thinly sliced)
Kosher Salt and Freshly Ground Black Pepper
1 head Butter Lettuce (Romaine or Iceberg lettuce works)

Directions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/
WW Points 7 for 1/4 recipe

Zuppa Toscana Soup - Olive Garden Copycat

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 cup REAL bacon pieces (optional)
2 Tbsp. minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 cup kale or Swiss chard, chopped
1 cup heavy whipping cream
2 Tbsp. flour

Brown sausage links in a sauté pan.
Cut links in half lengthwise, then cut slices.
Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving: Mix flour into cream removing lumps.
Add cream and kale to the crock pot, stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt, pepper, and cayenne to taste.

Instant Pot Mac and Cheese

Ingredients 

• 16 ounces macaroni noodles
• 3 1/2 cups water
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 lb cubed Velveeta
• 1-1 1/2 cups shredded cheddar
• 1 cup milk

Instructions 

• Add macaroni, water, butter, and garlic powder to instant pot. Stir well.
• Cook on high pressure for 5 minutes then quick release and carefully open the lid. Stir in Velveeta, cheddar, and milk until the cheese melts and coats all the mac.

Microwave Caramels

 Ingredients

• ¼ cup butter
• ½ cup granulated sugar
• ½ cup light brown sugar
• ½ cup light corn syrup
• ½ cup sweetened condensed milk

Instructions

• Combine all ingredients in a microwave safe bowl.
  
• Cook for 6 minutes in your microwave, remove and stir every two minutes.  
  
• When caramel is done cooking, pour into a 9×13-inch baking pan sprayed with nonstick cooking spray.  
  
• Let cool completely.
  
• Cut into pieces and roll up in wax paper.

Kneaders Raspberry Cream Pie Copycat

https://ashleemarie.com/berry-coulis-recipe-dessert-sauce/ https://amongtheyoung.com/raspberry-cream-pie-2/

Paleo Sweet Potato Chili

Ingredients - 2 lbs. hamburger - 1 red onion, chopped - 1 teaspoon minced garlic - 1 large can (29.5 oz) can tomato sauce - 2 cups petite diced tomatoes, with juice - 3 cups beef stock - 3 carrots, chopped (about 1 cup) - 5 small sweet potatoes, peeled and cubed (about 4-5 cups) - 2 bay leaves - 1/2 teaspoon thyme - 2 tsp. salt - 1 1/2 teaspoons black pepper - 1/2 cup chili powder - dash of oregano - dash of red pepper flakes Instructions - In a large saucepan, brown hamburger, onions and garlic. Drain off the fat. Add the remaining ingredients to the saucepan. Mix well, bring to a boil and simmer for about 30-40 minutes or until the sweet potatoes and carrots are cooked through. - Slow Cooker Option: Instead of simmering the chili on the stove, you can brown the ground beef, add the other ingredients, then put it all in your crockpot and let it simmer on low all day (6-8 hours) or on high for 4-5 hours.

Paleo Sweet Potato Sloppy Joes

Ingredients - 4 pre-baked sweet potatoes or yams - 1 1/2 lbs of grass-fed ground beef or ground turkey - 1/2 onion, chopped small - 1/2 green pepper, chopped small - 1/2 red pepper, chopped small - 1/4 cup of celery, chopped small - 1 clove of garlic, minced - 1 Tbsp of chili powder - 1 tsp of cumin - 2 Tbsp of coconut sugar or honey - (1) 14 oz can of diced tomatoes, with liquids - (1) 6 oz can of tomato paste Instructions - Saute the onions, garlic, celery together in a skillet until onions are tender - Add and brown the ground beef in the same skillet - Next add the spices, coconut sugar (or honey), and bell peppers to the skillet - Pour in the can of diced tomatoes with liquids and the tomato paste - Simmer all together on low for about 15 minutes - Finish with salt and pepper to taste - Cut sweet potatoes in half and scoop out a portion to form a little bowl and fill with sloppy joe mixture -or- slice up each sweet potato into wedges and pour sloppy joe mixture over - Serve hot and enjoy

Gioridanos Like Stuffed Pizza

https://www.kingarthurflour.com/recipes/stuffed-pizza-recipe

Carmel Apples

1/2 cup butter
1 1/2 cup brown sugar
3/4 cup light corn syrup
1 can sweetened condensed milk
Dash of salt
1 tsp. vanilla
 
Boil butter, sugar, corn syrup, sweetened condensed milk, and salt until sugar dissolves. Boil until temp reaches soft ball stage (234º-236º), while continuously stirring.  Take off hear and stir in vanilla.  Let cool for about 5 minutes until temp. reaches 185º to dip apples.

Dip apples completely into caramel, making sure that the caramel attaches to the stick. ​Spin off excess caramel. Allow to cool. Add any chocolate and topping. (Our family’s favorites is milk chocolate with toasted coconut and white chocolate with cinnamon and sugar.)

White Chicken Chili

2 chicken breasts 

16 oz jar of Salsa

1 onion, chopped

15 oz chicken broth

4 cans Great Northern beans, drained and rinsed

Monterey Jack cheese

Sour cream

Fritos

In an instant pot, add beans, salsa, corn, chicken broth, onions and chicken. Cook for 15 minutes for fresh chicken or 20 for frozen chicken, then natural release for 20 minutes. Shred chicken. Garnish with cheese, sour cream, and Frito chips . 

Chicken M - Jason

1 cube butter/margarine 

1 chicken breast 

1 quart half and half 

1-1/2 cup frozen peas (1/2 bag) 

16 oz. bag penne pasta 

1-2 T chicken base (soup mix or boullion) 

 Boil both noodles and chicken at the same time. Combine butter, cream and chicken base into a skillet. Begin heating over medium heat. Test flavor and add frozen peas. Simmer Shred Chicken and add to sauce. Simmer Drain noodles and add to sacue Simme covered for 5-10 minutes until sauce thicken. Remove from heat. Sauce will thicken more as it cools. Serve with hard boiled egg.

Emily's Favorite Chicken Marinade

1/2 cup olive oil
1/2 cup vinegar (any kind... I usually use apple cider or distilled)
1/4 cup soy sauce or coconut aminos
1/8 cup Worcestershire sauce
1/8 cup lemon juice
1/4 cup sugar or monk fruit sweetener or apple juice
2 tbsp yellow mustard
2 tsp salt
1 tsp pepper
2 tsp garlic powder

Mix ingredients and pour over chicken breasts. Let marinade at least 24 hours. I have let them marinade up to 3 or so days, so this is a good prep ahead of time meal. We always grill these and serve with salads or cut up fruit, but I am sure it is good prepared anyway you like.

This marinade is my favorite I have ever found for chicken.

Crockpot Salsa Verde Chicken Taquitos

 1 pound chicken breasts (boneless and skinless)

1/2 tsp seasoning salt (we usually leave this out just because we don't have it on hand)

1 1/4 tsp ground cumin

2 cups salsa verde

3/4 cup shredded pepper jack cheese (sometimes we just use Monterey jack)

1/2 tsp chili powder

1/4 tsp salt

Olive Oil spray (we've used just Pam, also)

tortillas (corn or flour... I actually really like them with the Cut Da Card flat bread tortillas)

Add chicken to the crock pot. Mix together seasoning salt, 3/4 tsp cumin and salsa verde and pour over chicken. Cover and cook on low for 4 hours. Transfer chicken onto a plate and shred with 2 forks. Discard remaining liquid. Add in cheese, chili powder, 1/2 tsp cumin and salt. Mix well. 

Preheat oven to 400 degrees. Line 2 large baking sheets wth foil and spray with oil. Place 3-4 warm tortillas on a clean surface and add 2 scoops of the chicken mixture into the bottom 3rd of the tortilla. Roll tortilla into a tube and place on baking sheet. Repeat until all the chicken is gone. Spray the tops of all the tortillas with oil. 

Bake until the tortillas start turning golden and crispy (about 10-15 minutes). Serve.

adapted from Skinnytaste