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Recipes
Crock Pot Meatloaf
By NailCandy
1 To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock
- 2 eggs, beaten
- 3/4 cup milk
- 3/4 cup dry breadcrumbs
- 1 (1 ounce) envelope dry onion soup mix
- 2 lbs lean ground beef
Buffalo Chicken Spaghetti Squash Casserole
By NailCandy
21 Day Fix: Per Serving 1 1/4 red, 2 green, 1 blue
- 1 large spaghetti squash, cooked and shredded
- 1 large onion, diced approx. 1 cup
- 1 cup diced carrots, about 2-3 medium size
- 1 cup diced celery
- 1/4 – 1/2 cup plain greek yogurt
- 1 1/2 pounds cooked chicken
- 1/2 cup hot sauce (like Frank’s Red Hot or Siracha)
- salt to taste (about 1/4 teaspoon)
- 3 eggs
- 1 cup cheddar or mozzarella cheese
Italian Anisette Cookies
By NailCandy
For cookies: Melt butter and shortening together
- Cookies:
- 1/2 c. butter or margarine
- 1/4 c. shortening
- 3/4 c. granulated sugar
- 4 eggs
- 3 c. all-purpose flour
- 5 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. anise extract (can use vanilla or lemon extract instead)
- Glaze:
- 2 c. confectioners’ sugar, sifted
- 2-4 Tbsp. milk
Baked Cheddar-Broccoli Rice Cups
By NailCandy
Prepare rice as directed on package, substituting stock for water
- Ingredients:
- 1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)
- 1 cup chicken stock
- 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
- 3/4 cup shredded cheddar cheese, divided
- 1/4 cup Homemade Ranch Dressing (see recipe), or store bought
- 2 eggs, lightly beaten
- 1/2 teaspoon salt and freshly ground pepper to taste
Coconut Chicken Cutlets by Rachael Ray
By NailCandy
Aloha! Coconut and pineapple will make you think Hawaii when you serve this chicken delight
- 8 chicken cutlets, slightly pounded
- Salt and pepper
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup grated unsweetened coconut
- 1-2 tablespoons extra virgin olive oil (EVOO)
- 1/2 cup pineapple preserves
- 1/2 jalapeño pepper, seeded and sliced into rings
- 1 tablespoon rice wine vinegar or Tamari (dark soy sauce)
- 1-2 tablespoons chicken stock
- 2 scallions, whites and greens sliced
Chicken Burrito Bowls
By NailCandy
container counts would be (per serving): 1 red, 1 green, 1 yellow, 1/2 blue
- 1 tbs olive oil
- 2 chicken breasts
- 1 tsp chile powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 cup black beans
- 3 cups diced orange bell pepper (or, do one of each – green, orange, red)
- 1 cup diced tomato
- 1/2 cup frozen corn, thawed
- 1/2 cup green onions
- 1/2 cup cheese
- 1 cup cooked brown rice
- Cilantro for garnish.
Risotto with Shrimp and Peas
By NailCandy
Tip: Size Matters. We won over seafood skeptics with mini shrimp--theyre irresistibly cute
- 1 can (14.5 oz.) chicken broth
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 cup arborio rice
- Salt and pepper
- 8 ounces peeled, cooked small shrimp
- 1 cup frozen peas
- 1 cup finely grated parmesan cheese
- 1 lemon, zested
Slow Cooker Hot Apple Dumplings
By NailCandy
Preheat oven to 375 degrees
- 2 Granny Smith apples
- 1 cup water
- 1 cup sugar divided
- 1 stick butter
- 1/4 tsp. vanilla extract
- 8 canned biscuits (I use Pillsbury buttermilk)
- 4 teaspoons ground cinnamon
Sweet Potato Mash topped with Caramelized Banana by Rachael Ray
By NailCandy
Replace the traditional marshmallow topping with the natural sweetness of bananas
- 3 pounds sweet potatoes, peeled and sliced on the bias
- 3 tablespoons butter
- Zest and juice of 1 orange, divided
- 1 cup chicken stock
- 1/2 cup brown sugar
- 1/2 teaspoon grated nutmeg
- Salt and pepper
- 2 bananas, thinly sliced
- 2 tablespoons sugar
Homemade Tomatoe Soup
By NailCandy
21 Day Fix Container Counts Makes 4 servings – 1 1/2 cups each Tomatoes – 1 green Half & Half – 1 yellow o...
- Ingredients
- 2 T. butter
- 1/2 cup chopped onion
- 1 tsp. chopped garlic
- 2 cans petite diced tomatoes
- 1 pint half & half
- 1 1/2 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. pepper