Recipes

Honey-Garlic Slow Cooker Chicken Thighs (allrecipes.com)

Stephen & Cassandra Pitts: Episode 82

Check out this yummy recipe from the Pitts that is ready when you get home!  

 4 skinless, boneless chicken thighs

 1/3 cup honey

 1/2 cup soy sauce

 3 cloves garlic, minced

 1/2 cup ketchup

 1 teaspoon dried basil

Prep

Cook
6 hr

Ready in
6 hr 10 m

Directions

  1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
  2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  3. Cook on Low for 6 hours.

Buffalo Chicken Lasagna

Myke and Mel Yeager: Episode 80

This lasagna is amazing, even better as leftovers! – Myke Yeager

1 tablespoon canola oil

1 celery rib, finely
chopped

1 can (14-1/2 ounces) diced tomatoes, drained

1-1/2 teaspoons Italian seasoning

9 lasagna noodles

1/2 cup minced Italian at-leaf
parsley

2 cups shredded white cheddar cheese

1-1/2 pounds ground chicken

1 large carrot, grated

1 bottle (12 ounces) Buffalo
wing sauce

1/2 teaspoon salt

1 carton (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 small onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 teaspoon pepper

1-3/4 cups crumbled blue cheese, divided

3 cups shredded part-skim mozzarella cheese

Prep
1 1/2 hours

Cook
40+ minutes

Ready in

Directions

  1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until
    meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes,
    wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1
    hour.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta
    cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1-1/2 cups
    sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese.
    Repeat layers twice.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand
    10 minutes before serving.

Challah French Toast

Fred & Leslie Wachter: Episode 77

A treat that was chosen just for Howie Godnick! – Fred Wachter

Powdered Sugar

Maple Syrup

Prep

Cook

Ready in

Directions

  1. Get challah
  2. Cut into slices
  3. Crack and beat eggs
  4. Soak Challah slices in eggs, turning to soak in the egg
  5. Put in frying pan with butter
  6. Fry on each side for 2-3 minutes until nicely browned
  7. Serve with maple syrup and cinnamon sugar

French Toast Casserole (with Challah)

The Rosenbers: Episode 73

A delicious breakfast treat from The Rosenbergs!

8 eggs

Salt to taste

1 tablespoon of vanilla

3/4 cup of brown sugar

1/2 teaspoon cinnamon

Prep

Cook

Ready in

Directions

  1. Slice challah into 1 1/2 inch thick slices.
  2. Place in the bottom of casserole dish.
  3. Tear as needed to fit casserole dish.
  4. Mix together remaining ingredients.
  5. Pour over casserole, cover and store in refrigerator overnight.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake for 45 minutes
  8. Optional: nutmeg and ginger can be added for additional flavor. 1/2 teaspoon of nutmeg and 1/4 teaspoon of ginger
  9. Optional: cranberries or raisins can be added.  Pour over bread before final mixture is added.
  10. When casserole is done, cut into squares to serve.
  11. You can top with powdered sugar, fruit or syrup.

GHIRARDELLI Cricket Flours Brownies

Max Culhane: Episode 72

Looking for protein in your brownies?  Try these cricket flour brownies, courtesy of Max Culhane!

4 oz GHIRARDELLI Semi-Sweet Chocolate Baking Bar (1 bar)

1 stick unsalted butter

1/2 tsp salt

1 cup brown sugar, packed

1 tsp vanilla

2 large eggs

1/4 tsp baking powder

1/3 cups GHIRARDELLI Semi-Sweet Chips

Prep

Cook

Ready in

Directions

  1. Preheat oven to 350°F.  Using a 8″ x 8″ pan, butter the inside and lightly flour the inside and then set aside.

  2. On low heat, use a saucepan to begin melting the GHIRARDELLI bar and butter.  It helps to cut the butter into smaller pieces, and break/cut up the GHIRARDELLI bar into smaller sections as well.  Keep stirring on low heat until both are completely melted.  Once melted, remove the saucepan and allow to cool to room temperature so that you do not cook the egg and additional ingredients.

  3. Once cooled, stir in the brown sugar and vanilla.  Next, add both eggs and mix fully.

  4. In a separate mixing bowl, combine the Cricket Flours: All Purpose Baking Flour and other dry ingredients until they are fully mixed.  Next, begin to slowly fold in the dry mixture into the saucepan.  After the dry ingredients have fully been mixed in, add in your GHIRARDELLI Semi-Sweet Chips.

  5. The last step is to simply pour your final GHIRARDELLI Cricket Flours Brownie mix into your pan, and bake in the over for 25-30 minutes, or until your tester comes out clean.

Tracey’s snack bars from thebigmansworld.com

Tracey Paulson: Episode 70

Probably my go to and keeps me from buying store bought…. even Tom might like these!!!  — Tracey Paulson

3 tablespoons all-purpose flour

1/2 cup coconut flour

1/2 cup sticky sweetener (agave/monk fruit/honey/maple) I use maple

2 scoops of protein powder of choice (I use vega chocolate)

2 cups chocolate chips (I use food for life vegan chunks)

2 cups nut butter (I use peanut)

Prep

Refridgerate
2+ hours (until firm)

Ready in

Directions

  1. Mix dry ingredients and put aside

  2. Melt peanut butter and sweetener, mix well add to dry ingredients 

  3. Transfer to a lined pan (8×8 if you want thicker bars)

  4. Refrigerate until firm

  5. Melt chocolate with a tad of coconut oil (makes it easier to work with) and spread on top. 

  6. Alternatively, you can cut into bars and dip the entire bar in the chocolate and let harden on a baking rack.  

One-Pan Salmon and Veggie Bake

Angela Hunter: Episode 52

Angela says: I made this last night with asparagus in place of green-beans and I cooked the veggies for 10 min on the front side. Blake loved it, so it’s a win to me!

1 ¼ lbs. Wild-caught salmon, cut into 4 portions

½ small red onion, thinly sliced

Sea salt and black pepper

1 lb. sweet potato (about 1 medium)

2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided

½ lemon, thinly sliced

12 oz. green beans, trimmed

1 Tbsp. fresh dill (or ½ tsp. dried dill)

*May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing

Prep

Cook

Ready in
45 minutes

Directions

  1. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
  2. Wash sweet potatoes and pat dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with peel intact) into rounds about 1/8th inch thick.
  3. Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade over vegetables. Toss to coat.
  4. Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing.
  5. Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
  6. Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to over and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
  7. Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired.

Apple Pie Breakfast

Meghan Yarnall: Episode 51

Meghan shares her favorite family breakfast!

1 cup of water

1/2 cup crushed walnuts 

3 tablespoons of Farina 

Organic maple syrup 

1/2 chopped Granny Smith apple 

Prep

Cook

Ready in
10 m

Directions

  1. Boil 1 cup of water,
  2. Add farina and take off heat.
  3. Stir until there are no lumps.
  4. Add chopped apples, crushed walnuts and mix it all together.
  5. Top with desired amount of maple syrup. 

Banana, Date + Walnut Protein Muffins

Lisa Niren: Episode 50

Gluten Free + Paleo Friendly. 

Lisa says “Give these banana, date and walnut protein muffins a try. They are ridiculously easy to make and have no sugar in them, just using the dates to sweeten them and a drizzle of honey on top, as needed. These would be a great addition to your kids school lunch box or a warmed up afternoon tea snack! Put a dollop of almond butter or ricotta cheese on top for the protein and fat boost…delicious!  Can’t quite fathom how something this good can be so good for you!”

2 cups almond meal

1 tsp vanilla extract

2-3 ripe bananas

1/4 cup coconut oil, melted

1 scoop of vanilla wafer Muscle Elements T.R.U.T.H protein or any other protein you desire 

2 tsp baking soda

1/2 tsp nutmeg 

1 cup dates, pitted and chopped

3/4 cup walnuts, chopped/crushed

NOTE: YOU CAN OMIT EGGS ALL TOGETHER & USE CHIA SEEDS OR FLAX SEEDS AS A REPLACEMENT — 1tbs chia seeds + 3tbs water per 1 egg. Grind up the chia seeds (you can use black chia as you won’t see them in the muffin) and add the water to make a gooey paste).       

1 tbsp cinnamon

1/4 tsp ground cloves

3 eggs 

pinch of sea salt

Prep

Cook
25 m

Ready in

Directions

    1. Preheat oven on bake to 325 degrees.
    2. In a large bowl, combine flour, baking soda, T.R.UT.H, salt, cinnamon, gloves, nutmeg and vanilla extract.
    3. In a food processor, combine dates, bananas, eggs and oil.
    4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
    5. Fold in nuts.
    6. Spoon mixture into paper lined muffin tins.
    7. Top with chia seeds and banana slices.
    8. Bake for  25 minutes.

Roasted Sweet Potato, Quinoa And Kale Salad

Mary Dimeglio: Episode 48

Mary’s bringing us a healthy salad with Tom’s favorite ingredient, quinoa!

2 medium sweet potatoes, peeled and cubed

½ tsp. onion powder

½ cup uncooked quinoa

For the dressing:

  • 1 Tbsp red wine vinegar
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp. minced shallots
  • 1 Tbsp honey

1 Tbsp olive oil

½ tsp. oregano

3 cups kale or mixed greens

1 tsp. garlic powder

½ tsp. chipotle chili powder

¼ cup dried cranberries

Prep

Cook

Ready in

Directions

  1. Preheat oven to 425 degrees F.
  2. Rinse and peel sweet potatoes, chopping them into ¼ inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
  3. While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a ½ cup of water to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
  4. Combine kale, quinoa and cranberries in a large bowl and toss with dressing.
  5. Fold in roasted sweet potatoes, serve and enjoy!
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