Ingredients:

3 boneless, skinless chicken breasts
2 tbsp chopped garlic
1 cup diced red bell pepper
½ cup diced onion
½ cup riced cauliflower
2 cups cooked brown rice
2 bay leaves
¼ cup chicken stock
Preferred oil or butter to coat skillet
1 lime cut into quarters
Fajita seasoning

Directions

1. Remove the chicken from the refrigerator and allow it to reach room temperature before preparing (about 20 minutes). This helps it stay moist and cook evenly.
2. Rinse the chicken and pat dry. Liberally season on both sides with fajita seasoning, reserving ½ tsp for the stir fry.
3. In a stockpot, combine the seasoned chicken breast, chicken stock, about 3 cups of water (enough to cover the chicken) and bay leaves. Bring to a boil, then lower the heat to a simmer. The chicken is done when it reaches an internal temperature of 165°F.
4. Remove the chicken from the stockpot and allow it to rest for two minutes. Shred the chicken by pulling it apart with two forks. Set aside.
5. Coat a skillet with oil over medium heat. Add diced onion, diced red bell pepper, chopped garlic and riced cauliflower. Mix the vegetables and cook until onions are translucent, and the vegetables are soft—about 4 to 5 minutes.
6. Add the shredded chicken, rice and remaining fajita seasoning to the pan. Cook until heated through. Sprinkle with the juice of ¼ lime. Remove bay leaves before eating. This recipe can be frozen in batches and is good for up to 2 months.

Ingredients

• 2 Tbsp oil 
• 1 large red onion
• 4 ribs of celery
• 1 large carrot 
• 5 cloves garlic
• salt and pepper to taste
• 1Tbsp Italian seasoning
• 30oz cooked white kidney beans
• 4 cups vegetable broth
• 1/2 cup water
• 1 cup shredded kale 
• juice of 1 lime 

Directions 

1. In a large, deep pot over medium heat, add the oil to heat.
2. Add the onions, celery, carrots, salt, and pepper. Stir together and allow to sauté for about 8 minutes, until the onions are translucent and the carrots are softened.
3. Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
4. Add in the Italian seasoning, and kidney beans and stir to combine. Pour in the vegetable broth and stir again.
5. Remove 2 cups of the soup (with veggies in it – just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth. Pour this mix back into your soup, and stir to combine.
6. Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
7. Allow soup to cool slightly then serve with some bread! 

Source: https://jessicainthekitchen.com/tuscan-white-bean-soup-recipe-vegan/

Ingredients

2 cups granulated sugar

2 sticks (1 cup) of unsalted butter, softened

6 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup sour cream

2 cups frozen raspberries

Preparation

1. 1. Preheat oven to 325 degrees and grease a bundt pan with butter and flour. Defrost the raspberries.
2. Cream the butter and sugar until light and fluffy in a Kitchen Aid standing mixer, about 5 minutes. 
3. Add the eggs one at a time, making sure to incorporate each one. Add the vanilla.
4. In a separate bowl, whisk together the flour, baking soda and salt.
5. Add the flour and sour cream alternately, 1/3 at a time, until combined.
6. In a bowl, mash the defrosted raspberries with a fork(you can use fresh, but frozen works better) until it is mostly smooth. Some chunks will remain, but that’s okay.
7. Pour 1/2 the batter into the prepared bundt pan and dot with 1/2 of the pureed raspberries. Pour in the remaining batter and dot with the remaining pureed raspberries.
8. Using a long skewer or a butter knife, swirl the puree dots into the batter to form red swirls throughout.
9. Place the cake in the oven and bake for 90 minutes until a toothpick inserted in the center comes out clean.

Source: www.weelicious.com

Ingredients

⅓ cup chopped onion
¼ cup butter, cubed
⅓ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 can (10-½ ounces) condensed chicken broth, undiluted
¾ cup milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked, sliced carrots
1 tube (10 ounces) of refrigerated buttermilk biscuits, not flaky

Instructions

In a 10-inch ovenproof skillet (like castiron), add butter and sauté onion until tender over medium heat.
Stir in flour, salt, and pepper until well blended. Add broth and milk and bring toa boil. Stir for 2 minutes or until thickened and bubbling.
Add the turkey, peas, and carrots and heat through. Open refrigerated biscuits and separate them. Gently place and arrange biscuits over the stew.
Bake at 375° for 20-25 minutes or until biscuits are golden brown and puffy.
Source: www.familyaroundthetable.com/turkey-biscuit-stew/