Jumbo Double Chocolate Cookies

 Ingredients

1 2/3 cups dark chocolate morsels
1 cup all-purpose flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

Directions

–Preheat the oven to 325° F. Line baking sheets with parchment paper or lightly grease.

–Melt 2/3 cup morsels in a microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.

–Sift flour, cocoa, baking soda and salt into a medium bowl. Beat butter, brown sugar and granulated sugar in a large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.

–Bake for 16-18 minutes or until the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to a wire rack to cool completely. 

Roasted Brussels Sprouts and Sweet Potatoes

 original recipe here

Ingredients

• ▢1 lb Brussels sprouts halved
• ▢1 lb sweet potatoes diced into 1/2-inch cubes
• ▢1 TBSP olive oil
• ▢2-4 cloves garlic minced
• ▢1 tsp salt
• ▢1 TBSP brown sugar
• ▢1/2 cup feta cheese
• ▢1/2 cup dried cranberries
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Instructions

• -Pre-heat oven to 400℉.
• -In a large mixing bowl, bring together Brussels sprouts, sweet potatoes, olive oil, garlic, salt and brown sugar. Toss to combine.
• -Grease a large half sheet baking sheet. Spread out sweet potatoes and Brussels sprouts on it.
• -Bake in the oven for 10 minutes. Remove and toss Brussels sprouts and sweet potatoes. -Spread it out again on baking sheet and bake for another 10-15 minutes, or until sweet potatoes and Brussels sprouts are soft.
• -Remove from oven. Transfer sweet potatoes and Brussels sprouts to a serving plate.
• -Top with dried cranberries and feta cheese.

Greek Chicken Meatballs w/ Lemon Orzo

 original recipe found here

For the Greek Chicken Meatballs:

• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs (plain or panko)
• ⅓ cup crumbled feta cheese
• 2 TBSP fresh parsley
• 2 tsp dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth
• 2 tablespoons butter
• Juice of 1 lemon
• Salt and pepper to taste
  
  

Step 1: Prepare the Greek Chicken Meatballs

• In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed. Avoid over-mixing to keep the meatballs tender.

• Using a small scoop (I used my large cookie scoop which is 3 TBSP), form the mixture into meatballs.

• Bake in 400° pre-heated oven for 25-30 minutes.

• Remove cooked meatballs from oven and put in covered container.

Step 2: Cook the Lemon Orzo

• While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.

• Once the orzo is cooked, drain any excess liquid. Return the orzo to the pot and stir in the butter and lemon juice. Mix well until the butter is melted and the orzo is coated in the lemony sauce. Season with salt and pepper to taste.

Butterscotch Browned Butter Pumpkin Bread

 original recipe found here

1 3/4 cup flour
1 (3.4 oz.) pkg instant butterscotch pudding (dry powder, unprepared)
1 TBSP baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup butter, melted in skillet until browned and fragrant
1 cup brown sugar
1 (15 oz.) can pure pumpkin puree
2 large eggs, lightly beaten

Butter an 8×4 inch loaf pan. In a large bowl, combine: flour, pudding mix, baking powder, baking soda and spices. Whisk to incorporate. Set aside.

In another bowl, combine: butter that has been melted in a skillet over medium heat and stirred occasionally until browned and fragrant. (Be careful not to burn.), brown sugar, pumpkin puree and eggs. Stir until just combined.

Add wet ingredients to dry ingredients and mix until just combined. Pour into prepared pan. Bake 60 to 65 minutes in preheated oven. You’ll know it’s done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs on it. Cool in pan for 10 minutes before transferring to a rack to cool completely.

Low FODMAP Pork Carnitas

 original recipe found here

• 4 to 6 pounds pork butt or shoulder roast
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
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• 1) Place roast in a slow cooker. Cover and cook on low for 6-8 hours until cooked and easily shreds with a fork. Shred. With a slotted spoon, remove shredded pork to a clean plate.
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• 2) Heat oil in a large skillet over medium-high heat. Once hot, add shredded pork. Cook 2-3 minutes until bottoms start to crisp. Stir and cook 2-3 minutes more. Remove from heat.
• 
  
• 3) Stir in lime juice and cilantro. Serve warm.

Krusteaz Honey Cornbread Waffles

Single Recipe:
15 oz Krusteaz Honey Cornbread mix
2/3 cup milk
1/3 cup vegetable oil
1 egg

Double Recipe:

30 oz Krusteaz Honey Cornbread mix

1 1/3 cup milk

2/3 vegetable oil

2 eggs

Mix ingredients, then cook in waffle iron according to iron instructions

Sweet Potato Turkey Chili

 original recipe found here

**this recipe is adapted to fit the needs of our family (no garlic or onion)**

• ▢ 2.5 lbs. lean ground turkey
• ▢ 1 teaspoon kosher salt
• ▢ 
• ▢ 1 TBSP garlic infused olive oil
• ▢ 2 28-ounce cans crushed tomatoes
• ▢ 
• ▢ 3/4 cup water
• ▢ 1/2 tsp cumin, or to taste
• ▢ 1/4 tsp chili powder
• ▢ 1/4 tsp paprika
• ▢ 
• ▢ 2 large sweet potatoes or fresh yams, peeled and cubed into bite-size pieces

--Put all ingredients into slow cooker. 

--Cook on low for 6-8 hours