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Ingredients 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half 3 Tbsp. olive oil, divided 1/2 tsp. Kosher salt 1/2 tsp. freshly-ground black pepper 1 lb (16 oz.) orecchiette (or any pasta) 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins 5 cloves garlic, peeled and thinly sliced 1/3 cup pesto Parmesan cheese, for serving Method Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. (My batch of tiny sprouts only took about 12 minutes to cook.) Remove from oven and set aside. Meanwhile, heat the remaining olive oil in a skillet over medium-high he...

Ingredients: 1 package boneless skinless chicken thighs (around 8 thights) Mix these ingredients and set aside:  1 teaspoon fresh cracked pepper 1 teaspoon chili powder 2 teaspoons garlic powder 1 teaspoon kosher salt 2 teaspoons paprika 1 teaspoon red pepper flakes In second cup mix this ingredients and set aside: 1/2 cup honey 2 tablespoons apple cider vinegar

Ingredients: 1 lb. ground beef 1 envelope taco seasoning mix 2 (8 oz.) cans Pillsbury crescent rolls 1 (16 oz.) can refried beans (I used the jalapeño kind) 2-3 cups shredded cheddar cheese or Mexican blend 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions, chopped

Ingredients: 
1/2 cup (1 stick) butter or margarine, softened 
2/3 cup sugar
 1 egg, separated 2 tablespoons milk
 1 teaspoon vanilla extract
 1 cup all-purpose flour
 1/3 cup cocoa powder 
1/4 teaspoon salt Hershey’s Mint Kisses Wilton’s Mint Brownie Drizzle (Found at Michaels)

2 cups cooked quinoa (about 3/4 cup uncooked) 2 eggs 2 egg whites 1 cup zucchini, shredded 1 cup shredded sharp cheddar cheese 1/2 cup diced ham 1/4 cup parsley, chopped 2 Tablespoons parmesan cheese 2 green onions, sliced salt & pepper

  Ingredients: 1 lb. white chocolate ½ cup shelled pistachios ½ cup dried cranberries Directions: 1. Line a baking sheet with parchment paper and set aside. 2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios and cranberries and stir to combine. 3. Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you'd like your bark, you may not need the entire surface of the pan). 4. Refrigerate for at least 30 minutes, or until set. 5. Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.

  Veggies & Pasta 16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions) 2 tbsp. olive oil, divided 2 Boneless Skinless Chicken Breasts, cut in 1″ cubes ¼ tsp. salt ¼ tsp. pepper ½ c. Onion, diced 2 cloves Garlic, minced 1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…) 1 c. Broccoli florets 1 c. Asparagus, chopped in 1″ pieces 1 c. Grape tomatoes