Monthly Archives: October 2025

With the weather starting to change we’ve been craving some soup!

You’ll LOVE this easy vegetarian chili recipe!

Fall Veggie Chili

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can diced fire-roasted tomatoes
• 1 can red beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup water
• 3 chipotle peppers
• 1 cup frozen corn kernels
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon lime juice, plus wedges for serving

Serving Suggestions:

• Avocado or Guacamole
• Greek yogurt or sour cream
• Jalapeño or serrano peppers, diced or sliced
• Cilantro
• Pickled Onions

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
2. Add the tomatoes, beans, water, chipotle in adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
3. Stir in the lime juice and season to taste. Serve with desired toppings.

This was soooo good and I’ll be adding back to our menu this week!

Enjoy xo, Jen 💛

🐔

For the Chicken

• 1½ lb chicken breast (about 3–4 pieces, approx. 1 inch thick)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• ⅓ cup grated parmesan

• ⅓ cup breadcrumbs (Italian or plain — add 1 tsp Italian seasoning if using plain)

• ½ tsp cracked pepper

• ½–¾ tsp sea salt

🥔

For the Potatoes

• 2 lb red potatoes, cut into bite-sized pieces

  (quarter small ones; cut larger ones into 6ths or 8ths)

• 1–2 garlic cloves, minced

• 2 tbsp olive oil

• 2 tbsp grated parmesan

• Salt and pepper to taste

🥬

For the Green Beans

• 1 lb fresh green beans, ends trimmed

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1 tbsp parmesan (optional)

• Salt and pepper to taste

🔥

Instructions

1. Preheat oven to 425°F (220°C).

2. Prepare the sheet pan: Line with parchment paper or spray lightly with cooking oil.

3. Cook the potatoes:

   • In a medium bowl, toss together all potato ingredients until evenly coated.

   • Spread on ⅓ of the sheet pan and bake for 10–15 minutes.

4. Add the chicken:

   • In the same bowl, toss together all chicken ingredients.

   • Remove the pan from the oven, add chicken beside the potatoes, and return to bake.

5. Add the green beans:

   • While the chicken cooks, toss green bean ingredients together.

   • Add to the remaining section of the pan.

6. Bake everything for about 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

7. Optional: For extra crispy potatoes, broil on high for 4–5 minutes.

8. Rest & Serve: Let cool for a few minutes before serving.

   Enjoy! 😋

This recipe is SO SIMPLE… and absolutely delicious!!! 😋

📝 Ingredients:

• 1¼ lbs skinless, boneless chicken breast halves
• 1 cup chopped sweet onion
• 1 cup organic low-sugar barbeque sauce

👩‍🍳 Instructions:

1. Place chicken breasts in a slow cooker.
2. Top with chopped onion and barbeque sauce.
3. Cook on High for 4 hours.
4. Shred chicken with 2 forks.
5. Continue cooking on Low for another 4 hours.

AND BOOM! 💥 You’ve got perfect shredded BBQ chicken!

ENJOY! ❤️

xoxo,

Jen

This “Marry Me” chicken has been all over my feed, so I decided to give it a whirl and it didn’t disappoint!
So creamy, flavorful, and downright delicious!
Enjoy! ✨
Xo, Jen

⸻

🛒 Ingredients

• 3/4 cup chicken bone broth
• 1 cup whole milk cottage cheese
• 2 Tbsp chopped sun-dried tomatoes
• 2 Tbsp finely grated Parmesan cheese (plus more for serving)
• 1 tsp tomato paste
• Salt & pepper to taste
• 4 (6-oz.) boneless, skinless chicken cutlets
• 2 Tbsp all-purpose flour
• 1 tsp Italian seasoning
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 garlic cloves, finely chopped
• 1/4 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn

⸻

👩‍🍳 Directions

Step 1:
In a blender, puree broth, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season with salt and black pepper.

Step 2:
Pat chicken dry. Season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to help it stick.

Step 3:
In a large skillet over medium-high heat, heat olive oil. Cook chicken until browned on both sides, about 5 minutes per side.
Transfer to a plate and let rest for 5 minutes.

Step 4:
In the same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes, stirring and scraping up any browned bits from the bottom.

Step 5:
Return chicken (and any juices) to the skillet. Pour in the sauce, add basil, and cook — spooning sauce over the chicken — until slightly thickened (5–7 minutes).
Season again with salt and pepper if needed.

Step 6:
Divide chicken among plates. Top with extra Parmesan and fresh basil.

⸻

✨ Serve with: pasta, rice, or crusty bread to soak up that heavenly sauce!