Oreo Pudding Pie

Ingredients

• 2 packages (4 serving size each) cookie 'n creme instant pudding 
• 2 1/2 cups cold milk
• 1 tub (8 oz) frozen whipped topping, thawed, divided
• 1 Oreo pie crust (6 oz)
• 5 Oreo cookies, cut in half

Beat pudding mixes and milk in large bowl with whisk 2 minutes. Stir in half the whipped topping. 

Pour into pie crust.

Refrigerate 4 hours or until firm. Top with remaining whipped topping and cookies just before serving. Keep refrigerated. 

Sheet Pan Shrimp Fajitas

Ingredients

• 1 1/2 pounds of shrimp, peeled and deveined
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 small red onion, sliced thin
• 1 1/2 Tablespoons of extra virgin olive oil
• 1 teaspoon kosher salt
• several turns of freshly ground pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• lime
• fresh cilantro for garnish
• tortillas, warmed

Preheat oven to 450 degrees F.

In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt, pepper, and spices. Toss to combine.

Spray baking sheet with non stick cooking spray.

Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for an additional 2 minutes or until shrimp is cooked through. 

Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro. 

Serve in warm tortillas.

Enjoy! 

Freezer Pack Smoothie Recipes

Very Berry Smoothie

• 1 cup blueberries
• 1 cup strawberries
• 1 banana sliced
• 1 cup apple juice sweeter version

Mango, Strawberry, & Banana Smoothie

• 1 cup mango 
• 1 cup strawberries
• 1 banana sliced
• 1/2 cup water
• 1/2 cup plain whole milk yogurt

Tropical Bliss Smoothie

• 1 cup pineapple
• 1 cup mango 
• 1 banana sliced
• 1 cup orange juice

Sweet & Sour Berry Smoothie

• 2 kiwis peeled and halved
• 1 1/2 cups strawberries
• 1/2 cup peaches
• 1/2 cup orange juice
• 1/2 cup plain whole milk yogurt

1. In labeled ziplock bags, combine the ingredients for each smoothie except the liquid. Keep bags in the freezer.

2. To use a freezer pack, add 1 cup liquid to the base of the blender followed by smoothie pack contents and any extras such as chai seeds. Blend until smooth.

*Note: Add 1 cup of greens to any smoothie pack before freezing for added nutrients.

*Note: Freeze yogurt in ice cube trays. Add the yogurt ice cubes to smoothie packs. Or add fresh yogurt to the blender after adding a liquid, followed by smoothie pack contents. 

Southwest Chicken Alfredo Pasta Bake

Ingredients

• 4 1/2 cups cooked fusilli pasta (8 oz. uncooked)
• 8 ounces corn, drained
• 8 ounces black beans, drained & rinsed
• 2 cups cooked chicken, shredded
• 16 ounces Alfredo sauce
• 1 Tablespoon taco seasoning
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• Cilantro, optional 

Preheat oven to 350 degrees F. 

Cook 8 ounces of fusilli pasta according to box instructions. (This will make about 4 1/2 cups of cooked pasta.)

In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, Alfredo sauce, and taco seasoning. Pour into 9x13-inch baking pan and spread evenly around the pan. 

Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown. 

Garnish with cilantro. Enjoy!

Creamy Tomato Tortellini Soup

Ingredients

• 1 medium onion diced or 1 cup
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 spring of fresh rosemary chopped or 1/2 teaspoon dries
• 28 oz. can diced tomatoes
• 15 oz. can tomato sauce
• 1/2 teaspoon dried oregano 
• 4 large fresh basil leaves or 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken stock
• 1/2 cup heavy cream 
• 20 oz. three cheese tortellini 
• 1/2 cup shredded parmesan cheese + extra for garnish
• fresh basil, to garnish

Place the online, garlic, olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent. 

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, and chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

Place the three cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through. 

Stir in the parmesan cheese.

Serve and garnish with fresh basil and shredded parmesan cheese if desired.

Enjoy!

Pesto Chicken Pasta

Ingredients

• 1 Tablespoon oil
• Salt, to taste
• 1 pound chicken breast (1 large chicken breast), cooked and diced
• 2 cups asparagus (10 ounces) cut into 1.5 inch pieces
• 10 ounces cherry tomatoes, halved
• 2/3 cup pesto
• 2 cups whole penne, cooked

Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt and sautéed until they begin to soften, about three minutes.

Pour on the pesto, pasta, and chicken and stir to combine. Toss in the cherry tomatoes and stir to combine and warm through.

Enjoy!

Chocolate Caramel Pretzel Bites

Ingredients

• Pretzels
• Caramel squares, unwrapped and cut in half
• 3/4 cup semi-sweet chocolate, melted with 1 teaspoon coconut oil (or vegetable oil!)
• Christmas sprinkles 

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or silicone baking mat. Layer all pretzels on the sheet. Place half of caramel squares on each pretzel. 

Bake in the oven for 5 to 6 minutes. The caramel will be melty but not completely filing the holes of the pretzels. Use a spoon to flatten the caramels after removing from the oven. Cool pretzels completely before dipping in chocolate.

When cool, dip pretzels in chocolate (cover whole pretzels or dip halves). Tap against the bowl with chocolate to help excess drip off back to the bowl. 

Place back on the sheet. Sprinkle with funfetti. Let cool completely. 

Store in air tight container.