Chicken Sausage and Peppers

• 6 links of hot sausage
• 6 links of sweet sausage
• 2 cloves of garlic minced
• 2TBS coconut oil
• 3 peppers sliced
• 1 can diced tomatoes
• 3 cups spinach
• 2 TBS flax seed
• 1 package of brown gravy mix
• 1 box of pasta 

1. Add coconut oil and garlic to skillet on medium high heat
2. cut up the sausage and cook in the skillet about 7 mins per side
3. Cook the pasta in a seperate pan
4. mix 1 cup of water with the gravy mix and pour over the cooked sausage in the pan
5. add the peppers in as well
6. add in the tomatoes with the juice
7. add in flax seed
8. add in spinach and mix until wilted slightly
9. cook on medium until the sauce has thickened (add flour if needed to thicken slightly)
10. Add the cooked pasta to the sausage pan and mix well

Spaghetti Squash and Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup Italian breadcrumbs
• dash fresh parsley
• 2 eggs beaten
• 1 TBS 2% milk
• 1 TBS ketchup
• 1/2 cup grated parm cheese
• 2 TBS flax seeds
• Dash of garlic powder
• dash salt and pepper
• 1 spaghetti squash
• 1 TBS olive oil
• 1 garlic clove minced
• 2 cups pasta sauce

1. Poke holes in the squash and bake on 400 for 45 mins
2. cut down the middle and let cool
3. scrap out with a fork into a bowl
4. top with pasta sauce
5. sauté minced garlic with oil
6. combine all ingredients and spoon into the sauté pan
7. cook on high until the chicken starts cooking through then flip to cook the other side
8. place on top of the squash and serve!

Cauliflower Topped Shepards Pie

• 1 lb of ground chicken
• 3 carrots chopped
• 2 celery stalks chopped
• 2 TBS coconut oil
• 2 garlic cloves minced
• 2 TBS flour to thicken as needed
• 2 TBS tomato paste
• 1 cup chicken broth
• 1 TBS Worcestershire sauce
• 1/2 cup corn
• 1/2 cup peas
• 2 handfuls of fresh spinach
• 1 tsp flax seed
• 1 TBS parsley
• 1 bag frozen cauliflower
• 2 TBS coconut milk
• salt and pepper to taste
• dash garlic powder

1. steam the cauliflower, blend in food processor, add milk, salt and pepper, garlic powder, seasoning as needed, let cool
2. heat coconut oil in skillet and add minced garlic and let brown
3. add in chopped carrots and celery until soft
4. add in ground chicken and season with salt and pepper and cook through
5. Add tomato paste, chicken broth and Worchester sauce and flour as needed
6. stir and let simmer 5 mins
7. mix in spinach, peas, corn and flax seed and mix
8. salt and pepper as needed, top with parsley
9. fill ramekins with meat mixture and top with cauliflower
10. top with a pinch of parm shredded cheese
11. bake at 425 for 20 mins or until browned on top
    
    
    
    
    

Pretzel Crusted Honey Mustard Chicken

• 4 Chicken breasts
• 1 cup of panko breadcrumbs
• 1 cup of pretzel crumbs
• salt and pepper to season
• 1/2 cup honey Dijon
• 1/2 cup honey
• 1/2 cup olive oil
• flour for dipping

1. Preheat to 400 degrees
2. food process the pretzels until breadcrumbs and mix with panko
3. make the sauce- mix honey, mustard, oil and salt and pepper until smooth and taste to see if you need to add more honey or mustard
4. Keep some of the sauce on the side for dipping afterwards
5. pound the chicken so it's thin
6. dip the chicken into the flour, then the honey mustard then the pretzel mixture
7. Bake for about 20 mins

"First Date" Chicken

• 4 Chicken breasts
• 1 TBS honey Dijon mustard per chicken breast
• Salt and Pepper to season
• Olive oil
• 1/2 cup Panko Breadcrumbs
• 1/2 cup Italian breadcrumbs
• 1/4 cup parm cheese
• Rosemary for seasoning

1. Preheat to 400 degrees
2. Pound the chicken breasts so they're thin and cook evenly
3. season with S+P and olive oil
4. Spread a thin layer of honey Dijon mustard over each breast
5. Mix the bread crumbs, cheese and rosemary together in a shallow dish
6. Dip the mustard side of the chicken breast into the breadcrumb mixture and push down firmly
7. Lightly mist each piece with cooking spray
8. Bake on the baking sheet for 20 mins until brown on top

Buffalo chicken pot pie

- 2 chicken breasts chopped in bite size pieces
- 2 carrots chopped
- 2 celery stalks chopped
- 1 TBS butter
- 1 tsp pepper
- 1 tsp garlic powder
- 1 TBS flaxseed
- 1/2 sweet baby rays buffalo wing sauce marinade
- 1/4 cup plain fat free yogurt
- 1/4 cup part skim moz shredded cheese
- 4 TBS blue cheese crumbles
- 2 pie crusts
- 1 egg beaten

1. Melt butter in pan
2. Add in chopped carrots and celery and sprinkle with pepper, garlic and flaxseed
3. Sauté for 10 mins
4. Push the veggies aside and add in chicken and cook
5. Lower heat and add in wing sauce and yogurt and mix
6. Remove from heat and add in moz cheese
7. Place 1 pie crust on the bottom of the ramekins
8. Fill ramekins with chicken mixture and sprinkle with 1 tbs blue cheese crumbles
9. cover with 2nd pie crust
10.  Brush pies with 1 beaten egg
11.  Bake 350 for 25 mins

Paleo Chicken and Apple Sausage Hash

Paleo Chicken and Apple Sausage Hash

• 1 lb Chicken Apple Sausage
• 1 sweet potato chopped into bite size pieces (uncooked)
• 1 apple chopped into bite sized pieces
• 1/3 cup brown sugar
• 1/3 cup of maple syrup
• 1 cup apple cider
• about 2 handfuls of kale
• pepper to taste
• 1 teaspoon cinnamon
• A dash of nutmeg
• 2 tablespoons of coconut oil
• 1 tablespoon flaxseed

1. Heat coconut oil in a frying pan/skillet over medium high heat
2. Remove the casing from the sausage and break the meat apart into 1 inch pieces and place the meat into the warm pan
3. Once the meat is cooked, add in the sweet potato, apples, maple syrup and brown sugar, pepper, cinnamon and nutmeg. Mix and cover for about 5 mins
4. Once the apples start to become translucent, add in the apple cider slowly
5. Once the apple cider has cooked into some of the ingredients, add the kale and flaxseeds