Ingredients

• box of your favorite cake-box mix, cooked in a 9x9 pan (round or square), broken up in a bowl after cooling
• bag of frozen or fresh berries (blueberry, raspberry, blackberry, strawberry...)
• whipped cream
• caramel syrup
• sprinkles

Get Cooking

1. Layer all items into a dessert cup (preferably clear). Begin with a layer of syrup, cake, syrup whipped cream, then berries.
2. After the first layer, the order is not as important, but putting the syrup on top of the cake is best.
3. Top with Whipped cream and sprinkle colorful sprinkles.
4. Enjoy!

Ingredients

• 3 bell peppers (red, green or yellow), cut into 1-inch pieces
• 1-2 pounds boneless chicken thighs
• 1/4 teaspoon pepper (adjust to taste)
• 1/3 teaspoon Kosher salt (adjust to taste)
• 1 Tablespoon fennel seeds (I had to search to find these. They were in the "natural" section of the grocery store and I bought about 1/2 a cup. They're a great seasoning for chicken meals.)
• 28 oz can of kitchen-cut plum tomatoes with basil OR
• 28 oz can of whole tomatoes + 1 teaspoon of dried basil OR
• about 4-5 plum tomatoes (chopped) with several leaves of fresh basil
• Crusty bread

Get Cooking

1. add all ingredients (except bread) to slow-cooker in the order listed above. Cook on high for 4 hours and serve with bread.

Ingredients

• 1/3-1/2 cup BBQ Sauce
• 1 Tablespoon olive oil
• Kosher salt and fresh ground pepper (to taste)
• 1/2 large onion (half diced half sliced, either red or white)
• 1-2 pounds boneless, skinless chicken thighs (can use breasts if you'd prefer to save the fat, but thighs work well in this recipe and are less expensive)
• salad greens (about 1/2 bag)
• 2 peppers (your favorite colors, chopped)
• jicama (peeled and chopped)
• 2 celery sticks (chopped)
• 2 carrot sticks (chopped)
• 1 pineapple (peeled and cored, diced into small pieces)

Get Cooking

1. Mix BBQ sauce, 1 tablespoon olive oil, kosher salt and ground pepper to taste and the diced onion pieces in a large plastic bag. Add chicken pieces, shake until coated and place in refrigerator for 1-4 hours to marinate.
2. Preheat oven at 375.
3. Place chicken in a foil lined baking sheet and pour marinate over top. Discard remaining marinate.
4. Bake for 20 minutes.
5. Grill chicken pieces to finish cooking (usually about 5-10 minutes over medium high heat).
6. Brush extra BBQ sauce over onions and grill, turning once.
7. Allow chicken and onions to cool.
8. Meanwhile, cut salad pieces into small pieces and combine in salad bowl. Once chicken and onions have cooled, dice and add to salad bowl.
9. Serve immediately or chill with plastic wrap or bowl lid on top.
10. Serve with BBQ dressing or other favorite dressings. (though I'm partial to the BBQ, I think it makes the salad perfect.)

Ingredients

• 1/2 cup mayonaise
• 1/3 cup favorite BBQ sauce (we used a Kansas-style sauce)
• 1-2 Tablespoons lemon juice (the more juice, the thinner the dressing)
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Get Cooking

1. wisk the ingredients together in a dressing bowl. Add more lemon juice to make the dressing thinner (to your likings.)

Ingredients

• 2 cups Mixed Dried Fruit ( I used apricots, dates and cranberries)
• 2 cups raw nuts such as almonds, walnuts, pecans, or cashews
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Get Cooking

1. Either cut all dried fruit and nuts with a knife or in a food processor. Afterwards make into 1 inch balls and roll in unsweetened coconut flakes or sesame seeds.
2. Store in an air-tight container for up to a week.

Ingredients

• box of tilapia (usually in the frozen section and usually breaded, though you can search for unbreaded)
• whole wheat tortillas
• container of diced tomatoes
• fresh salsa
• Goya yellow rice
• waffle fries (Pam included the waffle fries as a treat for her son)
• frozen vegetables
• bag of salad
• Julie's optional additions: guacamole, avocado, sour cream

Get Cooking

1. prepare the yellow rice (follow directions)
2. heat oven to 425
3. prep baking sheet. sometimes i use cooking spray but this time I used parchment paper.
4. lay waffle fries and fish fillets on top, put in oven and bake for approximately 20 minutes
5. mix together 1 part fresh salsa to 2 parts diced tomatoes (the salsa Pam used is real oniony so she wanted less of that flavor. Adjust to taste)
6. place tortillas on a plate, cover with Saran wrap (Julie uses a damp paper towel instead) and heat for 15-30 secs
7. cut fish into small, bite-size pieces
8. assemble tacos with lettuce, tomato/salsa mix and fish and serve with fries and rice

Ingredients

• one bag frozen strawberries
• one can coconut milk OR orange juice
• agave nectar or honey to taste
• one tablespoon chia seeds
• 
  
• other variation:
• 
  
• one bag frozen mixed berries
• one half cup frozen spinach (the berries hide the green!)
• one can coconut milk
• agave nectar or honey to taste
• one tablespoon chia seeds

Get Cooking

1. So easy! Grab your blender, throw everything in and blend! If you'd rather make a single serving, just eyeball the amount of each item you need.

Ingredients

• 2 Tablespoons oil
• 1 small yellow/cooking onion, chopped to small pieces
• 8 eggs
• 1 box frozen spinach, thawed and juices squeezed out
• 8 ounces cream cheese, cut into small pieces
• 4-8 ounces of smoked salmon or lox, sliced into small pieces (can use smoked lox or leftover salmon)

Get Cooking

1. Preheat oven to 400
2. Heat 2 Tablespoons oil in an ovenproof skillet
3. Add chopped onion and saute until tender
4. Meanwhile, whisk eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After whisked, add spinach, cream cheese and salmon and mix.
5. Add egg mix to skillet, stir and let set for 2-3 minutes
6. Move skillet to oven
7. Cook 12-14 minutes, until eggs are fluffy and firm
8. Serve with vegetables or a salad