Juicy Champagne Turkey

 Champagne in your turkey? Yes, you heard that right! 

 Say goodbye to dry turkey and say HELLO to the hack that’ll leave your guests begging for the recipe! Continue reading or click the  in the @allrecipes bio for the full recipe. 

Ingredients:

2 tablespoons dried parsley

2 tablespoons ground dried rosemary

2 tablespoons rubbed dried sage

2 tablespoons dried thyme leaves

1 tablespoon lemon-pepper seasoning

1 tablespoon salt

1 (15 pound) whole turkey, neck and giblets removed

1 medium orange, cut into 8 wedges

1 medium onion, chopped into large pieces

1 medium carrot, cut into ½-inch slices

2 stalks celery, cut into ½-inch slices

1 (750 milliliter) bottle champagne

1 (14.5 ounce) can chicken broth

Directions:

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.

Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.

Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity.

Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.

Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (80 degrees C).

Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

Healthy High Protein Broccoli Cheddar Soup

-1/4 cup butter

-1/2 onion, chopped

-1/4 cup flour

-2 cups Cottage Cheese

-4 cups chicken broth or milk

-4 cup shredded cheddar cheese

-4 cups chopped, cooked broccoli

-1 cup chopped or shredded carrots

1. Blend your cottage cheese, broth (minus 1-2 cups), and cheddar until smooth.

2. Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes

3. Slowly whisk in 1-2 cups of broth into flour mixture

4. Slowly whisk cheese and broth blender mixture in and bring to a simmer.

5. Add salt, pepper, garlic powder, onion powder as well as broccoli and carrots. 

6. Lower heat to slow simmer and cook for 25-30 minutes until veggies are tender.

Giant Baked Italian Sub

 

15 oz. Loaf French Bread (or use 4-6 individual sub rolls)Olive Oil1+1/4 tsp Italian Seasoning, divided14 oz. Sliced Deli Ham2.5 oz. Turkey Pepperoni (or regular pepperoni)8 oz. Sliced Provolone Cheese1/4 of a Large Head Iceberg Lettuce, sliced thin (5 oz.)1 Large Tomato, sliced in thin rounds (6 oz.)1 Cup Whole Pepperoncinis, stems removed (5 oz.)Italian Dressing (we use Wish-Bone)

 Preheat the oven to 375°F.

 Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with 1 tsp Italian seasoning.

 Layer provolone cheese on the the top piece of the bread and sprinkle with the remaining 1/4 tsp Italian seasoning. Place the ham in a layer on the bottom piece of bread, followed by the pepperoni.

 Bake for about 18 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.

 While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.

 Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top. Cut in six sections along a diagonal angle and enjoy!

Million Dollar Ravioli Bake

 Ingredients:

-cooking spray

-1 (25 ounce) package frozen ravioli

-1 pound ground Italian sausage

-1 (28 ounce) jar marinara sauce

-1 cup ricotta

-1 (8 ounce) package cream cheese, softened

-1/4 cup sour cream

-1/2 cup grated Parmesan cheese

-1 teaspoon Italian seasoning

-1 teaspoon garlic powder

-2 cups shredded creamy mozzarella cheese, such as Kraft®

Directions

Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with cooking spray. Set aside.

Cook sausage in a large skillet over medium-high heat until browned, breaking up clumps with a spatula, about 10 minutes. Drain fat from the skillet. Stir in marinara sauce and set aside.

In a large bowl, combine ricotta, softened cream cheese, sour cream, Parmesan cheese, Italian seasoning, and garlic powder. Add ravioli. Toss to coat.

Spread ravioli in the bottom of the prepared baking dish.

Pour meat sauce over ravioli. Top with mozzarella cheese. 

Bake uncovered in the preheated oven until bubbly, about 45 minutes. Allow to cool for 10 to 15 minutes before serving.

Shrimp Oreganata

 

• -cooking spray

• -1 ¾ pounds colossal shrimp (about 12 shrimp)

• -¼ cup dry white wine (such as Pinot Grigio)

• -2 tablespoons extra virgin olive oil

• -2 teaspoons finely chopped oregano

• -2 tablespoons chopped fresh parsley, divided, plus more for garnish

• -2 tablespoons chopped garlic, divided

• -2 teaspoons lemon zest, divided

• -1 tablespoon freshly squeezed lemon juice

• -1/2 teaspoons crushed red pepper, divided

• -1/4 teaspoon kosher salt

• -1/4 cup panko bread crumbs

• -2 tablespoons freshly grated Parmesan cheese

• -3 tablespoons unsalted butter, melted, divided 

• -1 lemon, cut into wedges for serving

1. Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.

Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.

Combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt in a bowl; toss to coat shrimp evenly. Let stand at room temperature for at least 10 minutes.

Meanwhile, combine panko, Parmesan cheese, 2 tablespoons melted butter, and remaining 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a small bowl; stir until well blended.

Remove shrimp from marinade and place, cut side up, about 2 inches apart on the prepared baking sheet. Top each shrimp with about 2 teaspoons panko mixture, pressing lightly to adhere.

Bake in the preheated oven until shrimp are cooked through, 8 to 10 minutes. Without opening oven, switch oven to broil. Broil until topping is golden brown and crispy, 1 to 2 minutes.

ransfer shrimp to a platter. Stir together lemon juice, remaining 1 tablespoon melted butter and any accumulated juices from the baking sheet in a small bowl; drizzle evenly over shrimp on platter and garnish with parsley. Serve hot with lemon wedges.

Hot Honey Feta Chicken

-4 boneless, skinless chicken breasts

-1/2 cup hot honey (store-bought or homemade using honey + chili flakes)

-2 tablespoons olive oil

-2 garlic cloves, minced

-1 teaspoon smoked paprika

-1/2 teaspoon onion powder

-Salt and black pepper, to taste

-1/2 teaspoon crushed red pepper flakes (optional, for more heat)

-1/2 cup crumbled feta cheese

-1 tablespoon fresh parsley, chopped (optional garnish)

-Lemon wedges, for serving

Directions:

Preheat oven to 400°F (200°C). Lightly grease a baking dish.

In a small bowl, mix hot honey, olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and red pepper flakes.

Place chicken breasts in the baking dish and pour the honey mixture over them, coating evenly.

Bake uncovered for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

In the final 5 minutes of baking, sprinkle crumbled feta over the top of the chicken and return to oven until melted and slightly golden.

Remove from oven, let rest for 5 minutes. Garnish with parsley and serve with lemon wedges for a zesty finish.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 390 kcal | Servings: 4 servings

Crispy Caprese Chicken

 

Ingredients 

Chicken

• ▢2x 200g/7oz Chicken Breasts
• ▢35g / 1/4 cup Plain Flour
• ▢2x Eggs, beaten
• ▢75g / 1 1/4 cup Panko Breadcrumbs
• ▢1 1/2 tsp Italian Seasoning
• ▢1 tsp Salt
• ▢1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
• ▢120ml / 1/2 cup Olive Oil, or as needed
• ▢Flaky Sea Salt, to serve (optional – can sub regular salt)

Caprese Salad

• ▢200g / 7oz Baby Plum Tomatoes, quartered (smaller ones halved)
• ▢200g / 7oz Mini Mozzarella Pearls (see notes)
• ▢1/2 small bunch Fresh Basil, roughly torn/sliced (plus some extra leaves to garnish if desired)
• ▢2 tsp Extra Virgin Olive Oil
• ▢2 tsp Red Wine Vinegar (see notes)
• ▢1/2 small clove of Garlic, very finely grated (optional)
• ▢1/4 tsp Salt
• ▢1/8 tsp Black Pepper
• ▢Balsamic Glaze, to serve (homemade or store bought)

Instructions 

• In a small mixing bowl, whisk together the extra virgin olive oil, vinegar, garlic, salt and pepper. Toss in the tomatoes and leave to marinate as you continue the recipe.
• One by one, lay a chicken breast on a sheet of cling film, then place another sheet on top. Use a rolling pin or mallet to pound the chicken. You want to get it nice and thin (or at least level thickness), but don't go overboard to the point it breaks apart. If you look at the video below, you'll see I took it right to the point it nearly broke apart, so just use that for reference.
• In a small pot or bowl, combine Italian seasoning, salt, onion powder, garlic powder and black pepper.
• Line up 3 small trays or large shallow dishes: the first with the flour + half of the seasoning mixed in, the second with the beaten eggs, then the third with the Panko + the rest of the seasoning mixed in. One by one, take the chicken and carefully coat it in the flour, then the egg and finish in the Panko. Make sure you thoroughly coat the chicken at each stage, namely the Panko.
• Comfortably fill the base of a large pan with the oil, then heat over medium-high heat until a crumb rapidly sizzles (I recommend using a thermometer and getting it to 180C/350F). One by one, fry the chicken for around 3-4 minutes on each side until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack and finish with a pinch of salt.
• Toss the basil and mozzarella through the marinated tomatoes until everything is evenly distributed. To serve, spoon the salad over the chicken and finish with a drizzle of balsamic glaze (work to preference). Enjoy!

Sausage, egg, and cheese power bowls

 360 calories 52g protein 9g fat 13g carbs makes 6 meals

My container container size are 2 cups

Crack, one egg into each

Half a cup of egg whites into each

Half cup of cottage cheese into each

Half cup of mixed fajita onions, I used a frozen bag

Six sausage links I went with organic chicken sausage 80 cal a piece 12 g of protein

Six servings of fat-free cheese, mozzarella or cheddar

Give these a stir

These are going into the oven 400° for 35 minutes

Once they are out, let them sit for 10 minutes and you’re ready to serve follow me for more

White Chicken Chili (Rotisserie Chicken leftovers)

 

• -1 large onion
• -½ cup butter, divided
• -¼ cup all-purpose flour
• -2 cups chicken broth
• -1½ cups milk
• -½ cup heavy whipping cream
• -Tabasco sauce or other hot sauce, to taste
• -½ teaspoon chili powder, or more if you prefer
• -1 teaspoon ground cumin
• -½ teaspoon pepper
• -15 ounces Great Northern beans
• -7 ounces diced green chiles
• -2 cups cooked chicken
• -1½ cups shredded Monterey Jack cheese
• -¼ cup sour cream

•  Chop large onion.
• Chop or shred 2 cups cooked chicken.
• Sauté onion in 2 tablespoons butter in a soup pot or Dutch oven until softened.
• Add the remaining butter to the pot and heat over moderately low heat until melted.
• Stir in ¼ cup all-purpose flour. Cook the onions in the roux, stirring frequently, for two minutes.
• Gradually add ¾ cup chicken broth, 1½ cups milk, and ½ cup heavy whipping cream, stirring gently. Bring mixture to a boil; simmer, stirring occasionally until thickened.
• Stir in Tabasco sauce or other hot sauce to taste, ½ teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon pepper.
• Drain 15 ounces Great Northern beans and 7 ounces diced green chiles.
• Add beans, green chiles, chicken, and 1½ cups shredded Monterey Jack cheese. Cook over moderately low heat, stirring occasionally, for 15 minutes.
• Add remaining broth as needed until desired consistency is reached.
• Mix in ¼ cup sour cream immediately before serving.
• Serve with your choice of tortilla chips, cilantro, shredded cheese, jalapeños, tomatoes, and/or green onions as garnishes