A Thyme to Eat

  INGREDIENTS: -3 to 4 chicken breasts, butterflied & pounded out to the same thickness -1 can black beans, drained & rinsed -1 can corn, drained -2 cups salsa -3 medium bell peppers, diced (any color) -2 packets taco seasoning -Mexican blend cheese -Fresh cilantro -Olive oil INSTRUCTIONS: 1. Season chicken with taco seasoning on both sides. Use as much or as little as you want. Heat a large skillet with olive oil & sear on both sides (about 2-3 mins per side). Set chicken aside. 2. In a large bowl, combine beans, corn, peppers & salsa. Pour mixture into the bottom of a 9x13 baking dish. Top with cooked chicken & bake at 375 for 30-40 mins depending on how thick your chicken is. Check for internal temp to be at 165 after 30 mins. 3. Take out of the oven & top with cheese. Bake for another 5 mins. Broil at the very end -watching closely to make sure it doesn't burn- until golden & bubbly! Top with fresh cilantro. Serve on it's own or with Spanish rice

  INGREDIENTS: -2 regular size packages of Oreos -1 carton of vanilla ice cream -1/4 cup melted butter -Cooking spray -Toppings of your choice (I did rainbow sprinkles & added chocolate syrup when cut & served) INSTRUCTIONS: 1. Take 1 package of Oreos (or 36 cookies) & crush them into crumbs. I used my blender & pulsed 3 batches of 12 cookies until they were really fine. Place in a large bowl & add melted butter. Mix until completely combined.  2. Spray a 9x13 baking dish lightly with cooking spray & press crumb mixture into the bottom of the pan evenly to form a crust. Make sure to press down firmly. Place into the freezer for at least a half hour. 3. Meanwhile, allow the ice cream to thaw. After it was easy to remove from the carton, I put mine in a large bowl & kept stirring it every so often until it was the consistency of soft serve. 4. Carefully spread the softened ice cream on top of the Oreo crust. Then break apart Oreos from the 2nd package and spri

  INGREDIENTS: -1 white onion, diced small -3 garlic cloves, minced -1.5lbs of 85% lean ground beef. -2 jars of your favorite pasta sauce (1 for meat sauce, 1 for assembly) -One 32 oz container of whole milk ricotta -1 egg -1/2 bag of shredded mozzarella cheese -1 bag of shredded Italian cheese blend -1 box of lasagna noddles -Olive oil -Italian seasoning -Dried oregano -Salt/pepper -Dried parsley (optional, for garnish) INSTRUCTIONS: 1. Cook lasagna noodles according to package directions for "al dente". You don't want them to be too soft. Drain & quickly rinse with cold water to stop the cooking process. Set aside. 2. For meat sauce- heat a deep pot & drizzle with olive oil. Sauté onion until translucent. Add garlic & cook 1-2 mins. Add beef & cook, breaking apart with a spoon, until browned. Season with Italian seasoning, oregano, salt & pepper Add 1 full jar of pasta sauce. Set aside. 3. Mix ricotta with the egg & mozzarella cheese. Season with

  INGREDIENTS: -3lbs of beef chuck roast, cut into 4 equal pieces, fat trimmed off very well. -8 medium carrots, peeled & cut into chunks -About 6-8 small potatoes, cut in half. -1 heaping tbsp tomato paste -1 cup beef broth -1 tbsp Worcestershire sauce -Garlic powder -Onion powder -Dried rosemary -Dried thyme -Cumin -Salt/pepper -Olive oil -3 tbsp cornstarch mixed with 3 tbsp of water (slurry for the very end) INSTRUCTIONS: 1. Season meat pieces evenly with all seasonings listed above. Set instant pot to "sauté" & add a generous drizzle of olive oil. Brown each piece of beef on all sides in the pot (2 pieces at a time). Side aside. 2. To the pot, add tomato paste beef broth & scrape off ALL the browned bits off of the bottom to prevent burning. Add Worcestershire sauce & season broth with salt & pepper. 3. Place meat back into the pot & pressure cook (or manual) for 50 mins. When time is up, do a natural release for 5 mins & then quick release. 4.

  INGREDIENTS: -4 chicken breasts, cut into small cubes -Two 10.5oz cans of cream of chicken soup -1 cup of sour cream -Two 16 oz bags of frozen mixed vegetables, thawed (I found a medley from Aldi that has carrots, peas, green beans & corn) -2 boxes of instant stuffing (I used chicken flavor) -Milk (as needed, see notes) -Dried thyme -Dried rosemary -Poultry seasoning -Salt/pepper -Olive oil INSTRUCTIONS: 1. Heat a large skillet & drizzle with olive oil. Cook cubed chicken & season with dried thyme, rosemary, poultry seasoning, salt & pepper. Stirring as you season to coat all sides. Remove from pan & drain of excess liquid (I use a fine strainer for this). Set aside. 2. Cook both boxes of stuffing according to package directions.  3. In a large bowl, combine soup & sour cream. Whisk until smooth. ***Note*** loosen this mixture by adding milk a few splashes at a time. You want it to be a thick but also want to thin it out slightly. About 1 cup of milk. 4. Mix i