This is a very quick, sweet treat. That is sure to be a hit with kids and adults alike.
Ingredients
1 can of crescent roll dough
8 t of chocolate chips
1/4 cup of mini marshmallows
1 T of sugar
1 t of cinnamon
Preheat your oven to 375 degrees. Spray a large cookie sheet with non-stick spray.
Roll out the crescent dough and tear into triangles.
On the larger end of each triangle add a teaspoon of chocolate chips and about 3 to 4 marshmallows. Roll each triangle from the large end toward the tip. Tuck the ends under to form a ball. Set each ball on the cookie sheet.
Combine the cinnamon and sugar in a small bowl and stir. Sprinkle the cinnamon-sugar onto the tops of each crescent roll.
Cook for 10-12 minutes. Serve and enjoy.
Ingredients:
Fresh kale bundle
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
2 cloves of garlic, minced
1 can of cannellini beans, rinsed, drained
Olive oil
Salt and pepper
Parmesan cheese
Chicken Marinade:
1 lime, juiced
1 T of chipotle chili powder
1 t of cumin
1 t of coriander
1 t of salt
1/4 t of pepper
Directions:
In a gallon plastic bag, add in the chicken and marinade ingredients. Marinade your chicken overnight for the best taste. When ready for your meal grill the chicken until done and let rest before cutting into bite-sized chunks.
Take your bundle of kale and remove the leaf from the rib. Tear into pieces.
In a large, deep pan set on medium heat, add in 2 T of olive oil. Throw in your garlic, red onion, and green pepper and heat till the onions start to turn translucent.
Add in your kale with a sprinkle of salt and pepper. Cover and let cook, tossing occasionally (you may need to add in more olive oil if the bottom of the pan starts to burn).
Once the kale starts to wilt, add in your cannellini beans and toss. Heat thoroughly, toss in chicken, and top with some parmesan cheese.
Heat up your slow cooker for this one! Let this cook on low all day while you are a work, then come home to a nice hot, and hearty meal.
Ingredients
3 chicken breasts
2 cans of Rotel, mild
1 can of tomato paste
1 can of slice green chillies
2 cups of chicken broth
1 can of kidney beans
1 can of whole kernel corn
Optional toppers: cheese, cilantro, sour cream, and tortilla chips
Add in your chicken breasts to the bottom of the slow cooker. Add in your Rotel, tomato paste, and green chillies next. Drain and rise both the kidney beans (you can use pinto or black beans instead) and the corn. Then throw them in.
Keep it cooking all day. When you are ready to eat, shred the chicken with a fork and knife while still in the slow cooker.
Top with your favorite fixings and serve.
Ingredients
1 zucchini
Olive oil
Salt and Pepper
Garlic hummus
1/4 cup of sliced black olives
1/4 cup of feta
1/4 cup of chopped cherry/grape tomatoes
Preheat your oven to 350.
Slice up your zucchini into small, thin rounds. If you have a mandolin use it; it makes this step much easier and the rounds are more consistent in their thickness. Spread the rounds evenly onto a baking sheet. Sprinkle your olive oil over the zucchini (you don't want them drenched!). Sprinkle a little salt and pepper on the top. Pop these into the oven for 40-50 minutes or until they start to crisp up and are slightly brown.
While your zucchini is cooking, spread your hummus evenly on the bottom of a dish. Drain and rinse the olives, and then layer them on top of the hummus. Next, add the feta. Chop your tomatoes into large chunks and add to the top of the hummus mixture.
Once your zucchini is done, use a little spoon and scoop some of the hummus mixture onto each round. This hummus is also great with pita chips, tortilla chips, or crackers.
Ingredients
4 eggs
1/2 of a zucchini
1/4 cup of cherry, grape or heirloom tomatoes
Olive oil (about 3 to 4 tablespoons)
Parmesan cheese
Salt and pepper
Add your olive oil to a heated skillet set to medium heat.
Chop up your tomatoes into chunks. Slice up the zucchini into slices and then quarter the slices. Add the zucchini and tomatoes into the olive oil and let heat through. The zucchini should start to look translucent and tender.
While the veggies and cooking, beat your eggs with a whisk and sprinkle with some fresh cracked black pepper and salt. Add the eggs into the pan and take the heat down to low. Stir frequently to make sure the eggs don't over cook. Once the eggs are ready, plate, and top with a sprinkle of parmesan cheese.
If you are trying to save on calories, you can choose to use egg whites instead and forget the cheese.
This is a very quick, sweet treat. That is sure to be a hit with kids and adults alike. 
