A Thyme to Eat

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese.  Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste.  Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust.  NOTE: fee...

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -10 to 12 large flour tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack)  -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins.  2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full ...

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -20 corn tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack)  -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins.  2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of wate...

INGREDIENTS: -1 ball pre-made pizza dough (I get mine from Trader Joe's it's my FAVORITE) - 2 chicken breasts, or rotisserie chicken -BBQ sauce of your choice -BBQ seasoning of your choice -Shredded mozzarella cheese -Shredded cheddar blend (or just plain cheddar) -Fried onion straws (I used French's) -Olive oil -Flour INSTRUCTIONS: 1. Flour a flat surface and roll out your pizza dough. Pre-bake dough (on its own) on a sheet pan at 450 for 5-8 minutes until it starts to turn slightly golden and firms up. This ensures that the flatbread will be very crispy at the end. Then turn down oven to 400. 2. For chicken: there are many different methods of cooking the chicken. I coated mine in olive oil and BBQ seasoning & air fried for 10 mins on each side at 400, then diced into small pieces. You can also cut up chicken, toss in olive oil & seasoning and sear until cooked through, then dice. Or you can use rotisserie. You just want to make sure the cooked chicken is covered ...

  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...

  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....

INGREDIENTS: FOR CHICKEN MARINADE: -1 lb boneless chicken breasts (or thighs) -3 cloves garlic, smashed -2 tbsp olive oil -1 tbsp honey -1/2 lemon, juiced -1 1/2 tsp ground cumin -1 1/2 tsp paprika -3/4 tsp ground cinnamon -3/4 tsp ground ginger -3/4 tsp oregano -3/4 tsp ground turmeric powder -dash of cayenne pepper -1/2 tsp salt -1/2 tsp pepper  FOR RICE: -1 1/2 cups white jasmine (or basmati) rice rinsed thoroughly & drained -2 1/4 cup waiter -1 tbsp olive oil -1/2 white onion, chopped -2 cloves garlic, minced -1/4 tsp ground cumin -1/2 teaspoon turmeric powder  -salt/pepper to taste -fresh cilantro  TOPPINGS: Totally optional depending on what you like! Pictured is pre-made tabouli salad (from Trader Joe's, it's sooo good), roasted red pepper hummus, crumbled feta cheese, diced cucumber & banana peppers. 1. For chicken: Place chicken & ALL seasonings + oil in a large zip lock bag. Massage...

NOTE: Do not substitute the low sodium soy sauce or low sodium chicken stock for regular. It will be way too salty! INGREDIENTS: For the sauce: -1/2 cup LOW sodium soy sauce -2 tbsp corn starch  -1/2 cup LOW sodium chicken stock -3 tbsp brown sugar -3 cloves garlic, minced For the stir-fry: -1 lb boneless chicken breasts, cut into small cubes  -3 tbsp vegetable oil, divided  -2 packages of Ramen noodles (do not use seasoning packet) -2 cups chopped broccoli florets, (fresh or frozen)  -1 red bell pepper, diced  -Chopped green onions (not pictured but optional for garnishing) -Pepper -Onion powder INSTRUCTIONS: 1. In a small bowl, mix together all ingredients for the sauce until well combined and no lumps remain.  2. Coat a medium sized skillet with 2 tbsp of oil over medium high heat. Cook broccoli and pepper until softened. Remove from skillet and set aside. Add remaining tbsp of oil and cook chicken, ...

INGREDIENTS: -2 large boneless chicken breasts, diced into small cubes -5 strips of bacon -1 lb pasta (you can use ANY kind, I used large macaroni because I love when the sauce goes inside the noodles) -1 large head of broccoli or 2 small heads, cut into small florets without stems -3 cups shredded sharp cheddar cheese, divided -1 26ounce can cream of chicken soup -1 cup sour cream -1 cup milk + more (see note in #4) -Olive oil -Italian seasoning -Garlic powder -Onion powder -Salt/pepper NOTE*** The best way to make this is to cook all of the components separately and then toss them all together before baking! INSTRUCTIONS: *Preheat oven to 375*  1. For the chicken: Heat a large skillet over medium high heat & drizzle with olive oil. Add chicken pieces & season generously with Italian seasoning, garlic powder, onion powder, salt & pepper. Cook, tossing frequently, for 5-7 minutes until pieces are cooked through. Drain o...

NOTE: I used thick sliced brioche bread from Trader Joe's for this sandwich which was absolutely amazing. But you can use ANY kind of bread that will hold up to the ingredients. Also, my plan was to make fried *green* tomatoes but I couldn't find any at the store so I substituted red tomatoes instead and they still turned out great. If you can find green tomatoes you can follow the same instructions below. INGREDIENTS: -Sliced & lightly toasted bread -2 chicken breasts -2 large tomatoes (green or red) -1/2 cup flour -1/2 cup corn flake crumbs -1/2 cup yellow cornmeal -2 eggs, beaten (for tomatoes) -Bacon -Lettuce -1 avocado, cut into slices -Miracle Whip (or Mayo) -Garlic powder -Onion powder -Italian seasoning -Paprika -Chili powder -Dijon mustard -1 clove grated garlic  -Salt/Pepper -Vegetable oil for frying tomatoes PREP NOTE: In order for the tomatoes to fry up perfectly without getting soggy you need to d...

INGREDIENTS: -4 chicken breasts pounded 1/2 inch thick & sliced in half vertically (8 total pieces) -1 cup non-fat plain Greek yogurt -1 box plain Israeli couscous (I purchased mine from Trader Joe's) -1 English cucumber, chopped -Mini Heirloom tomatoes, cut in half (I found a perfect sized pack at Aldi) -1 avocado, diced -1/4 cup red onion, diced -Crumbled Feta cheese (I purchased the fresh blocks in water at Costco but you can use any kind) -Olives ***Optional*** -3 Lemons -2 tbsp minced garlic -1/4 cup white wine (cheap Pinot Grigio works) -Dried oregano -Dried parsley -Garlic powder -Onion powder -Salt/pepper INSTRUCTIONS: 1. For yogurt sauce, mix Greek yogurt with juice from 1 half of 1 lemon. Season with garlic powder, parsley, salt & pepper to taste. Set aside. 2. For salad, mix chopped tomatoes, cucumber, red onion, & olives (optional) in a large bowl. Drizzle with 2 tbsp olive oil, juice from other half...

  INGREDIENTS: -2lbs thinly sliced chicken breasts (cut into bite size chunks) -1 cup corn starch (+ 3 tsp for sauce) -3/4 cup low sodium soy sauce (DO NOT use anything but low sodium! or else it will be way too salty) -1 1/2 tsp toasted sesame oil -2 tsp Trader Joe's "Soyaki" sauce -1/3 cup water -1/2 cup brown sugar -3 gloves garlic, minced -2 tsp fresh ginger, minced -1/2 cup vegetable oil -1/2 cup green onions, cut into 1 inch pieces -1/4 cup unsalted peanuts (or more if desired) -Rice of choice (I used steamed organic jasmine white rice from Trader Joe's, freezer section) INSTRUCTIONS: 1. Make sauce mixture by combining soy sauce, sesame oil, Soyaki, water & brown sugar. Set aside. 2. Place cut chicken pieces in a large bowl & cover with corn starch to evenly coat the chicken. Toss to completely coat. 3. Heat oil in a large skillet over medium high heat. Once hot, add chicken (I did this in 2 batches) & c...

   INGREDIENTS: -2 lbs 80/20 ground beef (makes about eight 8oz patties) -Brioche buns -1 small log of garlic & herb goat cheese, room temperature -3 poblano peppers -1 package bacon -Mango pepper jelly (I found this in the refrigerated specialty cheese section of the grocery store) -Salt/pepper -Cast iron griddle INSTRUCTIONS: 1. Preheat oven to 400. While the oven is preheating, form your "patties". When I say patties, I really mean round balls of meat. You want to loosely form the meat into 8oz balls. Later, we will smash them down. Hence the "smash burger". Set burgers aside. 2. Take an elevated wire rack & place it on top of a deep (anything other than flat) baking sheet. The rack allows for even cooking & the shallow sheet pan will catch any fat drippings from the bacon. If you use a flat baking sheet.. you will have a giant mess in your oven. I placed a second wire rack on top of the bacon so that it stayed flat while cooking....

  Another SUPER simple crock pot recipe. I call this one salsa verde taco chicken & turned out to be one of my favorites so far. It has so much flavor and couldn’t be any easier. I'm able to cook 8 large chicken breasts when I make this (protein in my house doesn't last long) so this recipe is absolutely perfect if you enjoy meal prepping. I make this all of the time to bring to work. Also, the chicken on it's own involves no carbs which makes it ideal for low carb diets and is Keto friendly. If you would like to make a smaller version of this recipe, simply cut every ingredient in half. INGREDIENTS: -8 boneless skinless chicken breasts -2 packets of taco seasoning -2 bottles chunky salsa verde INSTRUCTIONS: Pour a little green salsa on the bottom of a crock pot. Place 4 chicken breasts on top & sprinkle with 1 packet of taco seasoning. Cover the chicken with remaining salsa from the first jar. Repeat by pouring a little salsa over first layer ...

I finally tried the  cauliflower crust from Trader Joe's & it was amazing! I was super hesitant to try it after I read about a ton of fails others had while cooking it. So I came up with an awesome method to make this crust perfect!  I cooked just the crust (no toppings) in the oven at 450 on the OPPOSITE side of a baking sheet for 12 mins. Then I took it out & placed another baking sheet of equal size on top of the crust, flipped it over & baked it on that sheet for another 12 mins.  You HAVE to flip this crust in order to get it crispy & apparently it breaks on a lot of people. This method was fool proof!!  For toppings: Cooked chicken tossed in buffalo sauce, shredded mozzarella & cheddar cheese, red onion slices & chopped green onion. And for a pizza crust that’s only 80 calories a slice... This was amazing!

I'm able to cook 8 large chicken breasts when I make this (protein in my house doesn't last long) so this recipe is absolutely perfect if you enjoy meal prepping. I make this all of the time to bring to work. Also, the chicken on it's own involves no carbs which makes it ideal for low carb diets and is Keto friendly. If you would like to make a smaller version of this recipe, simply cut every ingredient in half. INGREDIENTS: -8 boneless skinless chicken breasts -2 bottles of your favorite buffalo sauce (like Frank's brand) -2 packets of ranch seasoning  Yes, that is it. INSTRUCTIONS: 1. Coat the bottom of a crock pot with 1 bottle of buffalo sauce. Sprinkle in a packet of ranch seasoning & mix. Add chicken.  2. Repeat this step by sprinkling with second packet of ranch seasoning & pour second bottle of buffalo sauce on top. Cook on high for 4 hours.  This will give you perfect buffalo/ranch chicken every time. I store the chick...

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a...