Take out your Egg(s) and Cream Cheese!

• Do this about 2 hours before you plan on baking 🙂

Preheat your Oven - 325°F

• Once your ingredients are at room temp, preheat your oven to 325°F and measure out the rest of the ingredients. - Its go time!

Make Crust

• Add paper liners to 6 muffin tin cavities. You can try to make this without paper liners and just oil the muffin tin, but then you'll cry and leave me a bad review and who wants that? Not me. Not you.
• Melt the butter, Mix with the cookie crumbs and salt.
• Add 1 table spoon and 1 teaspoon of crust mix to each muffin tin. PRESS DOWN to create an even layer.

Bake the crust

• Bake your crusts for 8 minutes. Once the crust is baked, pop the pan in the fridge so that it can chill before you add the filling.

Make the Filling

• While your crust bakes, mix the cream cheese, salt, sugar and vanilla together in a bowl with a hand mixer that is on high speed for 3 minutes. You want it to be light and fluffy!
• Add in the egg and mix until its encorporated but no longer than that. 45 seconds maximum,
• Crush the mini eggs (You can add them to the main mix now or wait and add 1 tablespoon to each cup.) I like to add the mini eggs to each cup so I can ensure each one gets an equal amount.
• Add batter to baked crust.

Bake

• Bake for 20-22 minutes. They are done when the internal temp is 150F and the sides are set and the middle just jiggles a little bit.
• remove from the pan and let chill completely before adding the toppings

Topping

• Melt the chocolate if using. You can do this in the microwave by setting it to 50% power and heating for 30 second increments stirring inbetween each time.
• Drizzle chocolate over the center of each cheesecake and then place three mini eggs on top. Let the chocolate set before serving if you want the eggs to hold in place. Or eat immediately if you are like me and have waited long enough already!

• Grease a 9 x 13" dish with canola oil spray You can use a 9x9" or 8x8" dish as well this will just make thicker bars. 

Make The Bars

• In a large pot melt the butter.
• Take 2 cups of the marshmallows and set aside for later. Add the rest (about 6 cups) to the pot with the butter. Stir frequently until the marshmallows melt. Once melted, add in the vanilla and salt.
• Remove the pot from the stove. Fold in the cereal . Continue to fold/stir until all the cereal is covered. Now add in the extra marshmallows and crushed mini eggs. stir until they are evenly distributed throughout the gooey goodness.
• Dump your creation into the greased pan and then press it all down with your hands to make it even on the top. (it really helps to oil your hands first or to have water on them)

Topping

• Melt the chocolate in 30-second increments in the microwave with the power set to 50%, and stir in between each 30-second session. It should take about 1.5-2 mins in total. Using a fork, you can drizzle the chocolate over the bars using a quick sweeping motion. Alternatively, you can use a piping bag with a small hole cut.
• Sprinkle some of the mini eggs can over top of the bars.

Let the bars set

• Cover the dish with saran wrap and let your bars set until cooled completely (1-2 hours on the counter or about 35 minutes in the fridge)
• Slice, devour and remember to leave a review!

Prep

• Preheat oven to 425°F
• Line a large Baking Sheet with Parchment Paper
• Cut the top off the squashes and then place the cut side down on a cutting board. Use a sharp knife to cut the squash in half, length-wise. Use a spoon to scrape out the seeds and strings inside - just like you would do to a pumpkin.

Spaghetti Squash

• Brush the oil on the cut side of the squash and then season with salt, pepper and garlic powder.
• Place the squash cut side DOWN on the baking sheet. use a fork to poke holes in the skin. Bake for 30-40 minutes (Cook time varies based on the size of the squash. You will know it's done when by flipping the squash over and running your fork down the inside of it. The fork should easily break up the squash into spaghetti-like strands that have a firm texture. I find it's best to first check at 30 minutes so that you don't overcook them. On average 35 minutes is sufficient time.

While your Squash Bakes (Filling and Toppings)

• To a deep frying pan or dutch oven: add the oil and heat to medium. Add ground beef and brown. Take care to break the meat apart as you cook it.
• Add mushrooms, onions and peppers to the meat. Saute until tender.
• Add water and seasoning packet. Stir to combine.
• Grate the cheese. Dice the green onion and cut up the tomatoes.

Assemble

• Once the squash is cooked and shredded: Mix in the salsa. Then mix in ⅛ of a cup of cheese into each squash half.
• Add the meat to the squash and stir so its evenly distributed.
• Top with Cheese and then broil in the oven for 5 minutes (watch it though - we want bubbly cheese not burnt cheese.)

Toppings

• Serve with a dollop of sour cream, some green onion and tomatoes.

Prep

• Preheat the oven to 425°F
• Line a Baking sheet with parchment paper
• Cut the top off the squashes and then place the cut side down on a cutting board. Use a sharp knife to cut the squash in half, length-wise. Then use a spoon to scrape out the seeds and strings in the inside. Just like you would do to a pumpkin!

Spaghetti Squash

• Brush the oil on the cut side of the squash and then season with salt, pepper and garlic powder.
• Place the squash cut side down on the baking sheet. bake for 30-40 minutes or until the squash is easily shredded with a fork,

Chicken

• Brush the chicken breasts with half a cup of buffalo ranch. Save the other half cup for once the chicken is cooked
• Bake in the oven with the spaghetti Squash. It should take about 20 minutes. It is done when the internal temperature reaches 165°F

Vegetables

• Dice all of the vegetables, Set aside.

Assemble

• Shred the chicken and toss in the remaining buffalo sauce.
• Shred the Spaghetti Squash - take a taste test. Add more salt if needed.
• Sprinkle half of the veggies atop each of the squash and divde the chicken between the four squashes. Stir to combine.
• Sprinkle the rest of the veggies and serve with ranch drizzled on top.
• See Notes for more tips

Prep

• Preheat Oven to 425°F and Line a Baking Sheet with Parchment Paper.

Vegetables

• While the oven preheats: Chop up the vegetables and potatoes. Take care to note the size of each. If the potatoes are larger than ½" thick they will have a small chance of being cooked in 25 minutes.
• Place prepared potatoes and vegetables on the sheet pan. Drizzle with oil and sprinkle on seasonings. Stir until everything is evenly coated.

Sausages

• Nestle Sausage in the vegetables.

Cook

• Place in the oven and cook for 25 minutes. Flip the Sausages half way through cooking.
• At the end, if desired, turn oven to the broil setting and broil until sausages have a nice golden brown colour.

Prep

• Preheat oven to 425°F
• Line a large Baking Sheet with Parchment Paper
• Cut the top off the squashes and then place the cut side down on a cutting board. Use a sharp knife to cut the squash in half, length-wise. Then use a spoon to scrape out the seeds and strings inside - just like you would do to a pumpkin.

Spaghetti Squash

• Brush the oil on the cut side of the squash and then season with salt, pepper and garlic powder.
• Place the squash cut side DOWN on the baking sheet. use a fork to poke holes in the skin. Bake for 30-40 minutes (Cook time varies based on the size of the squash. You will know it's done when by flipping the squash over and running your fork down the inside of it. The fork should easily break up the squash into spaghetti-like strands that have a firm texture. I find it's best to first check at 30 minutes so that you don't overcook them. On average 35 minutes is sufficient time.

While your Squash is Baking Prepare your Toppings

• If you bought Italian sausage, remove it from the casings by squeezing the meat out. If you have ground sausage that you want to season like Italian sausage see the recipe in the above post for seasonings ratios.

  Brown the Meat and break into small pieces
• Shred the Cheese.

  You can also add ANY pizza toppings you like to this. Mushrooms, Peppers, Olives, Onions etc. Make this your own!

Assemble

• Once the squash is cooked, remove it from the oven and use a fork to shred it. I like to make sure it's all removed from the skin of the squash to make for an easier eating experience. Once it's ready - taste it! See if it could have a but more salt and pepper - season to taste.
• Add pizza sauce to each squash with a spoon.
• Top with meat and any other toppings you wish to add.
• Top with Shredded Mozzarella cheese, parmesan cheese and dried parsley.

Bake

• Bake for 10 minutes at 400°F. Then switch your oven to broil and get the cheese beautifully brown and bubbling.
• Serve and Enjoy!

• preheat oven to 425°F
• Prepare a baking sheet by lining it with tinfoil or parchment paper.
• wash and cut the carrots and potatoes. Take care to cut them into ½” pieces. If they are too big they will not be cooked in time.
• place the chopped potatoes and carrots on the baking sheet with the mushrooms. Add the oil, onion powder, garlic powder, salt and pepper (and paprika if using) toss to coat everything.
• season the pork chops on both sides with a liberal amount of salt and pepper. Use your own discretion on amounts. Brush ½ Tablespoon of BBQ sauce on each side and then nestle each chop between the veggies On the sheetpan.
• Bake for 15 minutes. Flip. Bake for an additional 15 minutes. Cook time may vary based on the thickness of the chop. Once the internal temperature reads 170°F they are done!
• if you want to add some char to the chops turn your oven to broil and let the fat and meat brown under the broiler for a minute or two until desired colour is achieved.

Prep

• Preheat Oven to 425°F If you have a convection oven, use it! Line a baking sheet (or two) with tinfoil, parchment paper or a silicone mat. I use a rather large sheet pan which is the equivalent size of two standard-sized ones.

Sweet Potatoes

• Peel and Cut the potatoes into 1.5" cubes. Place them onto the sheet pan and then toss them in the oil, sugar, salt and pepper.

Chicken

• In a large bag (such as Ziplock) add oil, salt, pepper, paprika, thyme, oregano, parsley and diced garlic cloves. Add in chicken and toss until evenly coated.
• Nestle the chicken on the sheet pan with the sweet potatoes.
• Bake for 15 Minutes

Cauliflower

• While the Chicken and Sweet Potatoes are baking; Break down the cauliflower into smaller pieces. (2"-3" in size)
• Add the Cauliflower into the bad you tossed your chicken in. Then add in your Red Pepper Flakes, Garlic Cloves, Salt and Pepper. Shake until they are evenly coated.
• Once the timer has gone off, add the cauliflower to the sheet pan with the chicken and sweet potatoes.
• Bake for 15 Minutes

Asparagus

• While the cauliflower Bakes; Wash and trim the asparagus. Place it in your bag and add the juice of half a lemon along with salt and pepper.
• Once the timer has gone off, add the asparagus evenly on top of the sheet pan and bake for 10 minutes.

Serve and Enjoy!

Roast The Vegetables

• Preheat the oven to 400°F
• Cut the top and bottom off of the butternut squash. Stand the squash up and then, Using a vegetable peeler, remove the skin. Cut the squash in half and then use a spoon to remove the seeds. Cut the squash into 1-2" Chunks.
• Peel and cut the onion in quarters, then break it apart. Remove the skin from the garlic cloves. You can leave them whole to roast.
• Place vegetables on a baking sheet that is lined with parchment, aluminum foil or a silicone mat. Toss in oil, salt and pepper.
• Roast for 20-25 minutes or until the squash can be easily pierced with a fork

Garlic Shrimp

• While the vegetables are roasting, prepare the shrimp. I use frozen shrimp for this recipe. If you can find frozen Argentinian shrimp that is deveined, peeled and has the tail removed you are living the good life and can simply add the seasonings to the shrimp, and it will marinate as its thaws.

  If your shrimp still has the tail or vein or shell then run it under cold water and work to remove these things and then add the seasonings. Set aside until ready to cook.

Noodles

• In a Large Pot, add the water and chicken stock. Bring to a boil. Add rice noodles and turn off the heat. You don't want to boil rice noodles as you do pasta. Just soak the noodles in the broth for about 8 minutes. (or for the amount of time indicated on your rice noodle package!)

Sauce

• Place the roasted Vegetables in a blender. Add the Red Thai Curry Paste, Honey and a can of Coconut Milk. Blend until Smooth
• Add this blended sauce to your noodles and stir to combine. (If you love cilantro, you can steep a bundle of fresh cilantro in the sauce for a few minutes)

Cook the toppings and Shrimp

• While the rice noodles are soaking in the broth: Saute the shrimp and toppings.
• In a nonstick pan add canola oil and heat to med-high heat. Add in shrimp and saute for 2 minutes and then add in the red pepper and mushrooms. Cook until the shrimp is done.

Combine

• Add the shrimp and vegetables to the rice noodles and toss to combine.

  Divide into four serving bowls and top with green onion and Cilantro

Preheat Oven to 400°F

Roasted Vegetables

• Cut the vegetables and arrange on a baking sheet lined with parchment paper, tinfoil or a silicone mat. Drizzle Vegetables in Olive oil and season with salt and pepper.

  Place Vegetables in pre-heated oven and roast for 25 minutes.

  How To Cut The Vegetables

  Carrots: Peel and cut them into thin coins. no more than ¼" thick

  Bell Pepper: Cut into 2" chunks

  Onion: Cut into 2-3" hunks

  Mushrooms: Quarter

  Tomatoes: Wash and Leave whole

Quinoa

• Rinse the quinoa with a fine mesh strainer.

  To a medium-sized saucepan add the quinoa and water. (if you want a kick of flavour add a teaspoon of chicken bouillon or use chicken stock in place of water.)

  Cook to package instructions. (Usually, you will bring it to a boil and then simmer it for 15 minutes or until the water has been absorbed.)

Chicken

• If you are using leftover chicken, shred it now. You can add it to the sheet pan of vegetables in the last 5 minutes of cooking if you wish to reheat it.

  If you are cooking fresh chicken for this recipe, get it going first!

Dressing

• In a bowl, combine the sour cream, vinegar, garlic powder and honey and whisk to combine. Set Aside.

Assemble

• In a large bowl add the chicken, quinoa and roasted vegetables to the spinach.

  Add Dressing and Toss to combine. Top with Walnuts