FOOD HUNTER

Ingredients 10 oz ravioli (cheese ravioli, pesto-filled, etc.) 2 tablespoons olive oil 1/4 cup sun-dried tomatoes , chopped 10 oz mushrooms (cremini, button mushrooms, or baby portobellos) 5 oz spinach , fresh 4 cloves garlic , minced 1/4 teaspoon red pepper flakes 1 tablespoon olive oil salt and pepper Instructions Cook ravioli until al dente. Drain. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat. Season with salt and pepper. Base Recipe adapted from site

INGREDIENTS 3-4 chicken breasts about 2 lbs 6 roma tomatoes 1/2 cup fresh chopped basil 2 cloves fresh chopped garlic 2 tbsp balsamic vinegar 1/2 tsp salt 1/2 tsp black pepper 4 oz shredded mozzarella cheese about 1 cup Garnish (optional) Fresh chopped basil Balsamic Glaze INSTRUCTIONS Preheat the oven to 375˚F Chop the roma tomatoes into small 1/4" pieces. Chop basil and garlic. In a large bowl, toss the tomatoes, basil, and garlic with the vinegar and half of the salt and pepper. Lay the chicken breasts flat in the bottom of a large baking dish and season with the remaining salt and pepper.  Pour the tomato mixture over the top of the chicken and then use a spatula to spread it evenly over the chicken.  Top with the mozzarella cheese. Bake on the middle oven rack for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F. T...

Ingredients 1 lb lean ground beef 2-3 garlic cloves minced 1/2 cup onion diced 1 small green cabbage head chopped (about 4 cups) 2 14.5 oz cans diced tomatoes 1 8oz can tomato sauce 1/2 cup beef broth 1 teaspoon paprika 1 tablespoon brown sugar 2 teaspoons salt 1 teaspoon pepper Instructions In a large, deep skillet or dutch oven, brown ground beef, onions and garlic together. Cook until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, broth, paprika, sugar, salt, and pepper and bring to a boil. Cover and reduce heat, and simmer until cabbage is tender, about 30 minutes. Base Recipe adapted from site

Ingredients 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks Salt and pepper 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 can (14 ounce) coconut milk 1 can (14.5 ounce) diced tomato, drained 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available) 3 tablespoons sugar Instructions Season the chicken chunks with salt and pepper. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute. Add garlic and onions and cook for 1 minute. Add chicken chunks and toss lightly to coat with the curry oil mixture. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, diced tomatoes...

INGREDIENTS 2 lb potatoes, peeled and cooked 5 cloves garlic, minced 1 cup onions, chopped 3 tsp garlic powder, optional 2 cups Brussels sprouts, cleaned and halved 1/4 cup olive oil salt, pepper to taste INSTRUCTIONS Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and con...

Ingredients Baked Chicken Breasts: 1.5 lb chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half) 1 tablespoon butter 0.5 oz Italian Dressing mix packet (half the packet) Creamed spinach: 1 tablespoon vegetable oil 6 oz baby spinach fresh 4 garlic cloves minced 2/3 cup half and half 2/3 cup mozzarella cheese shredded 1/8 teaspoon salt Other ingredients: 1/4 cup sun-dried tomatoes drained of oil, chopped into smaller bites 4 slices bacon cooked 4 slices Pepper Jack cheese or Monterey cheese with jalapenos Instructions Preheat the oven to 375 F. Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake...

INGREDIENTS 4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side 4 slices bacon, cut into small pieces 2 tablespoons canola oil 1 large yellow onion, cut into 1/2 inch thick slices 1/4 cup water 2 tablespoons water 1 tablespoon brown sugar 2 teaspoons minced garlic 3 cups low-sodium chicken stock 2 teaspoons Worcestershire sauce 2 bay leaves 1 tablespoon corn starch 1 tablespoon cider vinegar 1 teaspoon dried parsley DIRECTIONS Pat the pork chops dry with paper towels, then season both sides with salt and pepper. Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain, then store it in the fridge until later. There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like there’s enough, add a little canola or ...

Ingredients 4 c vegetable broth 2 medium potatoes diced 2 tbsp olive oil 1 large onion finely minced 1 small carrot chopped 8 oz Portobello, Crimini or Shiitake mushrooms sliced 1 tsp thyme 1 c half and half* see notes 3 cloves garlic 1 tsp salt 1/4 tsp pepper Instructions Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes. Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes. Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes. Add sautéed onion, carrot, 3/4 of all mush...

INGREDIENTS 2 lbs boneless skinless chicken breast 8 oz cream cheese softened 1/2 cup sour cream or greek yogurt 6 cloves garlic crushed through a garlic press 1/4 tsp salt 1/4 tsp ground black pepper 1/2 cup mozzarella cheese For Garnish optional Parsley grape tomatoes quartered INSTRUCTIONS Preheat oven to 375˚F. In a medium bowl, mix cream cheese, sour cream, garlic, salt and pepper until combined. Lay chicken breast flat in a casserole dish.  Spread the cream cheese mixture on top of the chicken and top with the mozzarella cheese. Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temp.) Remove from oven and garnish with parsley and tomatoes as desired. Enjoy! RECIPE NOTES: Notes You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving ea...

INGREDIENTS 1 lb boneless skinless chicken breasts trimmed of excess fat 1 yellow onion diced 2 cloves garlic minced 24 oz. chicken broth (low sodium) 2 15oz cans great Northern beans drained and rinsed 2 4oz cans diced green chiles (I do one hot, one mild) 1 15oz can whole kernel corn drained 1 tsp salt 1/2 tsp black pepper 1 tsp cumin 3/4 tsp oregano 1/2 tsp chili powder 1/4 tsp cayenne pepper small handful fresh cilantro chopped 4 oz reduced fat cream cheese softened 1/4 cup half and half TOPPINGS: sliced jalapenos sliced avocados dollop of sour cream minced fresh cilantro tortilla strips shredded Monterey jack or Mexican cheese INSTRUCTIONS Add chicken breasts to bottom of slow cooker, top with salt, pe...

INGREDIENTS 1 pot roast (about 2 pounds) 2 russet potatoes, chopped 1 bag frozen seasoning blend (or just chopped onions) 1 bag frozen peas 1 bag frozen green beans 1 bag frozen corn 4 large carrots, chopped 1 (32 oz) container beef broth 2 (10.75 oz) cans tomato soup 1 can filled with water Salt and pepper, to taste INSTRUCTIONS Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks. In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender. Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper. Bring to a boil, lower the heat, cover and simmer for about an hour. Add water as desired while it cooks. NOTES This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked. B...

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Recipe Notes *Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom...

Ingredients 2 cups frozen spinach chopped and thawed 6 oz artichoke hearts drained and chopped 1/2 tsp garlic minced 2 tbsp parmesan cheese grated 4 oz cream cheese softened 3/4 cup mozzarella cheese shredded and divided 1/2 tsp garlic salt pepper to taste 1 can seamless crescent dough Instructions Preheat oven to 375. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.) Scoop one teaspoon of your spinach mixture on ...

INGREDIENTS 1 whole chicken - cut into parts 1/2 head of cabbage 1 medium onion 4 potatoes 4 slices thick bacon 1/4 cup water Rub 1/2 teaspoon onion powder 1 1/2 teaspoons thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1 teaspoon sweet paprika INSTRUCTIONS Preheat oven to 375 degrees. Mix together rub ingredients. Roll the chicken pieces in the spices and set aside. Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate. While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with 1/4 cup water, after a few minutes mix in the potatoes and onions. Take off of the heat. Cut the bacon into piec...

Ingredients 1/3 cup Dijon mustard 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon black pepper 8 strips bacon uncooked, chopped 1 cup onion chopped 1 tablespoon olive oil 2 lb chicken breasts , boneless, skinless 1 1/2 cups chicken broth Instructions Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon. Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done...