Pigs in a Blanket Wreath

•  2-3 

  tubes refrigerated crescent rolls

• 24 

  mini hot dogs (2 packages)

• 1/4 c. 

  Dijon mustard

• Egg wash

• 2 tsp. 

  poppy seeds

• Rosemary sprigs (for decoration)

• Ketchup, for serving

 Step 1

1. Preheat oven to 375° F. Line a large baking pan with parchment paper. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
2. Step 2Arrange the pigs in a blanket, side by side, in a circle on the baking sheet. They should be touching! Brush with egg wash and sprinkle with salt and poppy seeds.
3. Step 3Bake for 15 to 20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
4. Step 4Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Angela's Sugar Cookies

Bake at 375 for 7-9 minutes.  Yields 24-30 3 inch cookies.

Ingredients

-1 1/2 sticks room temperature salted butter

-2 oz Cream Cheese at room temperature

-2 cups granulated sugar

-2 large eggs at room temperature

-1 Tablespoon Vanilla Extract

-1 teaspoon almond extract

-1 tsp Vanilla Bean Paste (optional)

-1/2 tsp baking powder

-4 1/3 cups flour

1. Preheat oven to 375 degrees. 

2. Start by beating the butter, cream cheese, and sugar until smooth.

3. In a separate bowl, whisk the eggs and vanilla until combined.

4. Add the eggs and vanilla mixture to the other ingredients in the mixer and beat together until combined. 

5. In a large bowl add the flour and baking power. Whisk together the dry ingredients to ensure lumps are eliminated. 

6. Add the dry ingredients to the mixer one cup at a time and beat until combined. You will know the dough is ready when it starts to pull away from the edges of the mixing bowl (forming a ball around the paddle). 

Chicken Cesar Pasta Salad

 8 oz brown rice and quinoa noodles (from Trader Joe’s but just use pasta of your choice)

1/2 cup bread crumbs

1/2 cup shredded Parmesan
1 cup Caesar dressing of choice (I used vegan Caesar from Trader Joe’s)
2 heads Romaine lettuce, washed and cut
2 chicken breasts cut into small pieces and seasoned with:
* paprika
* garlic powder
* onion powder
* dried oregano
* cayenne pepper
* salt & pepper

1. Cook noodles according to package
2. Cut up Romain lettuce and wash
3. Shred Parmesan cheese
4. Add bread crumbs to a small pan with some olive oil and sauté until they are browned
5. Cut up chicken into tiny pieces and season with the seasonings above
6. Add it to a medium sauce pan with some olive oil and sauté until chicken is cooked
7. Once noodles and chicken have cooked allow them to cook before adding to bowl
8. In a large bowl combine: noodles, blackened chicken, parm, bread crumbs, Romain, Caesar
9. Mix until combines and coated with dressing (option to add more dressing if you would like)
10. Divide into four meal prep containers and eat cold throughout the week (you can heat it up for 35 seconds to break up the noodles a bit before eating)

Homemade Chili Seasoning Recipes

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/4 tsp approximately freshly ground pepper

 Enough for one pot of chili

• 
  

• OR

• -¼ cup all-purpose flour

• -4 teaspoons chili powder

• -1 tablespoon crushed red pepper

• -1 tablespoon dried minced onion

• -1 tablespoon dried, minced garlic

• -2 teaspoons white sugar

• -2 teaspoons ground cumin

• -2 teaspoons dried parsley

• -2 teaspoons salt

• -1 teaspoon dried basil

• -¼ teaspoon ground black pepper

Lemon Garlic Zucchini Chicken Skillet

 

• 1 1/2 lbs boneless chicken thighs cut into 1” pieces*
• Sea salt and freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 teaspoons Italian seasoning **divided 2+1
• 3 tablespoons ghee or olive oil divided
• 4 cloves garlic minced
• 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2”
• Zest of one medium lemon
• Juice of one medium lemon

1. Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend. 
2. Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
3. Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
4. Serve alone or over grain free noodles, or cauliflower rice to keep it low carb. Enjoy!