HEARTY TUSCAN SOUP RECIPE

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 15 ounces cannellini beans (drained)
• 15 ounces can fire roasted diced tomatoes
• 1/3 cup dry elbow macaroni
• 1 medium onion (finely chopped)
• 1 carrot (roughly chopped)
• 1 zucchini (roughly chopped)
• 1 clove garlic (minced)
• 1 tablespoon thyme (chopped)
• 1 cup spinach (roughly chopped)
• 1 quart vegetable broth
• freshly grated parmesan cheese (optional)

INSTRUCTIONS

1. In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
2. Add all other ingredients – except the macaroni – and bring to a boil.
3. Reduce to a simmer, cover and cook for 10 minutes.
4. full instruction clik HERE

Italian Grilled Cheese Sandwiches

Ingredients

• 4 large slices rustic bread
• ½ Tbsp unsalted butter
• 1 tsp Italian seasonings
• ¼ tsp coarse salt
• 2 slices mozzarella cheese
• 10 slices salami
• 2-3 Tbsp pizza sauce (homemade or store-bought)
• 2 slices Provolone cheese

Instructions

1. Begin by buttering the tops of all 4 pieces of bread. Sprinkle Italian seasonings and coarse salt on top of buttered bread.
2. full instruction click HERE

Broccoli Cheese Stuffed Chicken Breast

INGREDIENTS

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 tbsp mayo
• 2 tbsp olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. full instruction HERE

CHICKEN CORDON BLEU QUESADILLAS

Ingredients

• QUESADILLAS:
• 1 8-10 inch flour tortillas
• ¼ c. grilled chicken breast, sliced
• 2-3 slices deli ham
• 4 slices of Swiss or Provolone cheese
• 2 T. toasted breadcrumbs
• 2 T. melted butter
• PARMESAN DIJON SAUCE
• 2 T. butter
• 1 T. flour 1 cup milk
• 1 chicken bouillon cube
• 1 tablespoon Dijon mustard
• Dash hot sauce, optional
• ½ cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.
2. To make the quesadilla.
3. Melt butter in a large skillet over medium heat.
4. Add one tortilla shell to skillet.
5. Add one layer of sliced cheese.
6. Add a layer of ham.
7. Sprinkle with breadcrumbs
8. Add another layer of cheese.
9. Add a layer of sliced chicken.
10. Drizzle with a couple spoonfuls of sauce.
11. Sprinkle with more breadcrumbs.
12. Add a layer of cheese.
13. get full instruction click HERE

15 minute meal prep: sesame noodle bowls

INGREDIENTS

• 1/4 cup sesame paste (or tahini)
• 1/4 cup warm water
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 clove garlic, grated
• Sriracha and sugar to taste

• 6-8 ounces stir fry noodles, Chinese egg noodles, or linguinein a pinch
• 2 cups edamame, cooked
• 2 cucumbers, diced
• 1 lb. chicken breast, cooked and diced (optional: see notes)
• Sesame seeds

INSTRUCTIONS

1. Sauce: Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
2. Noodles: Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water. Toss noodles with about half of the sesame sauce.
3. full instruction HERE

Quick Keto Chili Recipe Made in the Pressure Cooker

Ingredients

• 1 lb  Ground Beef
• 1 lb Sausage
• 1/2 Onion diced
• 3 Tbs Chili powder
• 1 Tbs unsweetened cocoa powder
• 1 Tbs Smoked Paprika
• 2 Tbs Cumin
• 1/2 Tsp dried oregano
• 1 Tsp salt
• 1 Tsp pepper
• 2 Tsp garlic powder or fresh garlic
• 2 cups beef bone broth I prefer the Kettle & Fire Bone Broth
• 15 oz can of fire roasted tomatoes
• 1 Can of Rotel tomatoes & chilis or 1 small jalapeno, ground and seeds are taken out
• Optional Ingredient:  1/4 Tsp Xanthan for extra thickness

Instructions

1. Dice the onion.
2. Turn the Instant Pot on Saute mode.  Add 1 Tbs olive oil and saute the onions.
3. Add the raw ground beef and sausage and cook it until it has browned.
4. Add the Chili powder, Cocoa, Smoked Paprika, Cumin, Dried Oregano, Salt, Pepper and Garlic Powder to the meat mixture.  Stir until it's well combined.
5. Add the bone broth, fire roasted tomatoes and Rotel (or jalapeno).
6. If you like a thicker chili, add a 1/4 tsp of Xanthan.  Sprinkle it over the chili and mix it thoroughly.
7. complete instruction please click HERE

FRENCH ONION CHICKEN

Ingredients

• 2 large Sweet Onions (sliced)
• 4 Tablespoons Butter
• (1) 14-ounce can Beef Broth
• 4 Chicken Breasts (pound to uniform size)
• 2 Tablespoons Olive Oil
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Thyme
• 1 1/2 Tablespoon Cornstarch (or Flour)
• 4 Slices Provolone Cheese
• 4 Slices Swiss or Mozzarella Cheese
• Parsley or Fresh Herbs to garnish
• 1/2 cup Shredded Parmesan Cheese (optional)

Instructions

1. Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. 
2. Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  
3. Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. 
4. complete instruction CLICK HERE

HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

INGREDIENTS

• 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced into circles
• 2 stalks celery, sliced
• 3-4 cloves garlic, minced
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried rosemary leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 bay leaf (optional)
• 2 tsp better than bouillon base, chicken flavor
• 8 - 9 cups reduced sodium chicken broth
• 8 oz. egg noodles (wide or extra wide)
• fresh parsley, minced (for garnish)

INSTRUCTIONS

1. To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
2. Dollop better than bouillon chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
3. Remove chicken from slow cooker to a large mixing bowl.  Shred chicken.  Discard bay leaf (if using), and return shredded chicken back to slow cooker.
4. complete HERE

ONE POT INSTANT BEEF STEW

Ingredients

• 1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
• salt and pepper
• 2 tablespoons butter
• 8 ounces baby bella mushrooms, halved or quartered
• 14-ounce bag (~ 2 cups) pearl onions
• 3 stalks celery, cut into 1-inch pieces
• 4 large carrots, cut into 1-inch pieces
• 1/2 cup pepperoncini (thinly sliced)
• 1 tablespoon EACH: tomato paste and sugar
• 1 (1-ounce) packet ranch seasoning mix*
• 2 tablespoons: Worcestershire sauce
• 2-3 tablespoons cornstarch*
• 1 1/4 – 1 1/2 cup low sodium beef broth*
• 3 cloves garlic, minced

Instructions

1. OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
2. INSTANT POT: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This gives the meat a chance to really soak up all those flavors. If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the IP on the sautee setting. Adjust salt and pepper to preference.
3. complete instruction HERE

CROCK POT BEEF STEW

INGREDIENTS

• 2 (1 oz) packages dry onion soup mix
• 1/2 teaspoon paprika
• 2 pounds lean beef stew meat (cut up into bite sized pieces)
• 5 medium potatoes, peeled and diced
• 2 to 3 cups baby carrots
• 1 small Onion, chopped
• 2 (10 oz.) cans cream of celery soup
• 1 cup ketchup

INSTRUCTIONS

1. In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot.
2. Top meat evenly with diced potatoes, carrots and onion.
3. Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
4. complete instruction HERE 

Slow Cooker Chili Mac

INGREDIENTS

• 1 pound very lean ground beef
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 (30 oz) can chili beans in chili sauce or 2 (15-16 oz) cans chili beans in chili sauce
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 2 cups beef broth
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• salt and pepper to taste
• 8 oz elbow macaroni, uncooked
• Desired toppings: cheddar,sour cream, green onions, corn chips....

INSTRUCTIONS

1. Place ground beef in the bottom of your slow cooker and break into smaller chunks. Stir in remaining ingredients except for the pasta.
2. Cover and cook for 4-6 hours on high or 8-10 hours on low. In the last 15 minutes of cooking stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker off the pasta will continue to cook just from the heat of the chili and crock itself so unless your pasta is really chewy or crunchy I strongly suggest only cooking it for the last 15 minutes of cook time.
3. next instruction click HERE 

Garlic Butter Baked Salmon

Ingredients

• 4 (6 ounces each) salmon fillets
• 4 to 6 cups broccoli florets

• 4 cloves garlic, minced
• 6 tablespoons unsalted butter, melted
• 1 tablespoon light brown sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• salt and fresh ground pepper, to taste
• 1 lemon, halved, divided
• chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 400F.
2. Grease a sheet pan with cooking spray.
3. Arrange broccoli florets and salmon fillets on prepared sheet pan.
4. Rub minced garlic over each fillet. Set aside.
5. In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
6. Pour the butter mixture over the salmon and veggies.
7. Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
8. next instruction please see here 

INGREDIENTS:

• 4 large zucchini
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup salsa (use your preferred level of spiciness)
• 1 red bell pepper, cored and diced
• 1/2 red onion, diced
• 1/2 cup corn kernels
• 1 jalapeno (or poblano pepper), cored and diced
• 1 tablespoon + 1 teaspoon olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 cup fresh cilantro, finely chopped
• salt to taste
• 1 cup shredded cheddar/monterey jack cheese

DIRECTIONS:

1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
3. next instruction click here 

BAKED GENERAL TSO CHICKEN RECIPE

INGREDIENTS

• 1 pound boneless, skinless chicken breasts (cut into 2-inch chunks)
• 1/4 cup all-purpose flour
• 2 large egg (beaten)
• 2 cups crushed cornflakes
• For the sauce:
• 3/4 cup chicken broth
• 1/2 tablespoon tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 1/2 teaspoon sriracha sauce
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons granulated sugar
• 2 tablespoons corn starch mixed with 2 tablespoons water
• Optional:
• 1 teaspoon toasted sesame oil or regular sesame oil
• 2 Chinese dried red chiles (finely sliced (optional))
• sesame seeds

INSTRUCTIONS

1. Move one of the oven racks to the upper-middle part and preheat oven to 450ºF.
2. Cover a large cooking tray with parchment paper.
3. Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes.
4. Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place on cooking tray.
5. Bake in the oven for about 13 minutes, until chicken is cooked through and cornflakes are golden brown.
6. Meanwhile put all the ingredients for the sauce- except for cornstarch – in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slow add to the sauce while stirring. Cook for a minute until sauce thickens and turn the heat off.
7.  full instruction here 

Ingredients

• 2 medium boneless chicken breasts
• 12oz frozen of fresh broccoli
• 1 (16oz) box of pasta
• 1 can of homemade cream of chicken condensed soup
• ½ cup shredded cheese
• salt and pepper, to taste

Instructions

1. In a large skillet, place the chicken breasts and cook on medium heat for about 4-5 minutes on each side until done. Dice into small chunks and place back into the skillet.
2. In a large pot, boil the pasta under tender and drain. Place into the skillet with the chicken.
3. ..........
4. .....................
5. full recipe click here 

Slow Cooker Honey Garlic Chicken

INGREDIENTS

• 2 pounds chicken thighs, bone-in
• 1 pound baby red potatoes halved
• 1 pound carrots peeled
• 1 cup onions chopped
• 1 pound green beans trimmed
• fresh parsley chopped, for serving optional
• salt and pepper to taste

• 1/3 cup honey
• 1 tbsp garlic minced
• 1/2 cup soy sauce low sodium recommended
• 1/4 cup ketchup or tomato paste
• 2 tsp dried oregano

INSTRUCTIONS

1. In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
2. In a slow cooker, add chicken thighs, potatoes, carrots and onions and finally sauce mixture on top.
3. Cover the slow cooker tightly and cook the "LOW" setting for 6-8 hours.
4. Before serving, add the green beans and cook for another 15 minutes. Meanwhile, you may wish to broil the chicken for 2-3 minutes for a crispy skin.
5. full recipe along with video here: tipbuzz.com