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Desserts


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Dark chocolate pretzel peppermint bark

Needing that perfect mix of sweet and salty and Holiday flare? This is the perfect treat for you, and the kiddos, to enjoy!


Total Time: 10 mins

Servings: 12

Ingredients

  • 1 12 oz. bag dark chocolate chips dairy free/allergy friendly if needed : (Enjoy Life is a great brand)

  • 1/2 tsp peppermint extract

  • approx. 1 1/2 c Glutino mini pretzel twists - gluten free (enough to cover the bottom of an 8x8 pan)

  • 2-3 candy canes or about 8-10 mini candy canes

Instructions

  1. Place candy canes in a plastic bag and crush using a wooden spoon.

  2. Line the bottom of an 8x8 pan with parchment paper and then spread pretzels evenly.

  3. Add peppermint and chocolate chips to microwave safe bowl. Heat until melted.

  4. Stir peppermint chocolate chips and slowly pour over pretzels. Tilt pan in all directions to help spread.

  5. Sprinkle remaining candy canes on top and freeze for about 30 minutes.

  6. Once bark has hardened, break into pieces and enjoy!

 

Dinners


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LOw carb spinach & Tomato stuffed chicken

I have dinner ADD. It’s a real thing: I fall in love with a dinner but then just as quickly as I fell in culinary love, I’m on to the next. So I was really needing a new recipe last week, and I was in the mood for something low carb and chicken. Que this Low Carb Stuffed Chicken recipe. The mix of cream cheese and feta, with the tang of the sun dried tomatoes makes this plain chicken dish a real standout, and one I that’s going to be sticking around ;)


Prep Time: 10 mins

Total Time: 35 mins

Servings: 3


Ingredients:

  • 3 chicken breasts

  • 1 clove garlic, diced

  • 1 bag fresh spinach, sautéed in garlic & avocado oil until wilted

  • 3 oz feta, crumbled ( about ½ cup )

  • 4 oz whipped cream cheese

  • 1/3 cup thinly sliced sun dried tomatoes

  • ¼ teaspoon salt, divided

  • ⅛ teaspoon pepper

  • 1 tablespoon olive oil

Instructions:

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Mix the spinach, feta, cream cheese & sun dried tomatoes in a medium sized bowl.

  3. Cut a pocket into each chicken breast.

  4. Stuff spinach mixture into the pocket you made in the chicken breasts. Season with remaining salt and pepper.

  5. Place the chicken breasts into an oven safe dish. Place the dish into the oven, and bake for 20 minutes. If your chicken breasts are extraordinarily thick, cook for 2 to 5 minutes longer, or until juices run clear when you poke the chicken with a fork. Enjoy!