Skinny Carrot Fries

Ingredients:
1 pound medium carrots
1 tablespoon oil
2 teaspoons cornstarch
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped cilantro or parsley
Sauce or dip of choice to serve

Directions:
Preheat oven to 425°F. Cut carrots into thin sticks and combine in a large bowl with oil, cornstarch, smoked paprika, cumin, salt, and pepper. Place on a parchment paper lined baking sheet in a single layer. Bake for about 20 minutes, or until browned in spots and crisp, flipping halfway through. Toss the hot carrot fries with chopped or cilantro or parsley and extra salt, if desired. Serve warm with dip.

Chicken Mug Pie

Ingredients:
1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas

Directions:
Preheat oven according to package directions and arrange biscuits on cookie sheet. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies. Season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Pecan Pie Pancakes

Ingredients
1 1/2 cup all purpose flour
1/2 cup of finely chopped pecans
2 tsp baking powder
2tbsp granulated sugar
1/2 tsp Kosher salt
1 cup Whole Milk
2tbsp butter- melted
1 large egg cooking spray

For Pecan Drizzle:
4 tbsp butter
2 cups roughly chopped pecans
1/2 cup light corn syrup
1/2 cup packed brown sugar
1tsp vanilla extract
**optional** vanilla ice cream for serving

Directions:
Preheat oven to 200°. In a medium bowl, whisk together flour, pecans, sugar, baking powder, and salt. In a large bowl, combine milk, melted butter, and egg. Add dry ingredients to wet and stir until just barely combined–a few lumps are fine. Heat a medium heavy bottomed skillet over medium heat. Grease skillet with a small amount of cooking spray. Spoon a heaping ⅓ cup of batter into skillet and spread into a round. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Repeat with remaining batter. As pancakes are finished removed to a baking sheet and keep warm in oven. Return skillet to medium heat and add butter and pecans, cook until butter is melted and pecans are lightly toasted, about 3 minutes. Stir in corn syrup, brown sugar, and vanilla. Bring to a simmer, stirring until the brown sugar is dissolved. Remove from heat. Stack pancakes on plates, drizzling with pecan drizzle over. Top with a scoop of vanilla ice cream, if desired, drizzle with more pecans, and serve.

Chickpea Curry (Chhole)

Ingredients
1 Serrano Pepper cut into thirds
4 cloves of Garlic
1 2in piece of fresh Ginger, peeled and chopped
1 Yellow onion, chopped
6 tbl spoons of Canola or grapeseed oil
2 teas. ground Corriander
2 teas. ground Cumin
1/2 teas ground Tumeric
2 1/2 cups of no salt added canned diced tomatoes w/their juice (from a 28 oz Can)
2 15oz cans of Chickpeas, rinsed
2 teas Garam Masala
optional- cilantro for garnish

Directions:
1. Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
3. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
4. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes.
5. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more.
Serve topped with cilantro, if desired.

Zucchini Egg Cups

Give those old muffin pans a new purpose with this easy and delicious recipe for the whole family.

Ingredients:
Zucchini Eggs
Cornmeal or flour (you can use gluten-free flour if desired)
Grated mozzarella or cheddar cheese
Parmesan cheese- TIP: You can add 1/2 teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.

Directions:
1. Shred the zucchini and squeeze out as much of the liquid as you can.
2. Add to a bowl with the rest of the ingredients. Stir together.
3. Add to a greased muffin pan and bake 375 for 13-15mins Serve with your fav toppings- ketchup, salsa, guacamole if you like!

Roasted Butternut Squash

Ingredients:
*1lb Butternut Squash, cut into 1in. cubes
*2tbls balsamic vinegar
*2tbls olive oil
*parmesan cheese to top
*salt to taste

Directions:
1. Preheat the oven to 400
2. Place the cubed butternut squash in a bowl and add the olive oil and Balsamic vinegar, pinch of salt if desired. stir.
3. Arrange the squash on a baking sheet and bake for 10-15 mins.
4. Top squash with parmesan cheese and serve.