Comfort food, but make it balanced 🧣 Cottage Cheese Chicken Pot Pie INGREDIENTS Makes 5 servings 2 lb ground chicken breast 16 oz chicken bone broth 1 white onion 2 cups corn 2 cups carrots 2 cups peas 1 can corn ½ cup flour 3 cups 2% cottage cheese, ¼ cup water 2 Tbsp minced garlic 1 Tbsp butter 2 tsp thyme 2 tsp sage 2 tsp salt 10 servings of GF puff pastry INSTRUCTIONS In a very large saucepan, cook ground chicken until golden. Drain excess fluid and set aside. In the same saucepan, melt butter. Add onion and saute until translucent. Add garlic and stir for 1 minute. Add in peas, carrots, and 1 cup of bone broth (save other half for later). Add in thyme, sage, and salt and mix thoroughly. Slowly add in ½ cup of flour and mix until thick like a paste. Add in remainder of bone broth and mix until it looks soupy. Blend cottage cheese and water until sour cream-like texture. Add in blended cottage cheese and chicken and mix. Taste pot pie filling and add salt as needed. Add filling to five meal-prep oven safe (glass) dishes. Cut puff pastry into strips and make a basket weave on top of the filling. Add egg white onto puff pastry. Bake according to puff pastry instructions - mine was 20-25 minutes at 370 degrees. Sweet Potato Chili Makes 5 servings INGREDIENTS Olive oil spray 1 large onion chopped 1 bell pepper, chopped 4 garlic cloves minced 1 pound ground beef (96/4%) 1 tablespoon tomato paste 3 tablespoons chili powder 1 tablespoon ground cumin 1½ teaspoons dried oregano 1 teaspoon salt ¼ teaspoon cayenne pepper ½ teaspoon ground black pepper 1 (14.5-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 (16-ounce) can red kidney beans rinsed and drained 1 (16-ounce) can black beans rinsed and drained 2 cups chicken bone broth (480mL) To serve: Reduced-fat shredded cheddar cheese 2% greek yogurt Tortilla strips Sliced green onions Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute. Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink. Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic. Stir in the diced tomatoes, tomato sauce, kidney and black beans, and chicken broth. Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with salt and pepper to taste. Serve topped with reduced-fat shredded cheese, greek yogurt, tortilla strips, and sliced green onions. Turkey Sausage Breakfast Casserole Makes 5 servings INGREDIENTS 5 eggs 1 carton (16 oz) egg whites 1 ¼ cup reduced-fat shredded cheddar cheese 10 oz turkey sausage 1 bag (20 oz) shredded hashbrowns 1.5 cup chopped spinach 1 red bell pepper, chopped 1 cup chopped mushrooms 3 tsp sea salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp pepper Toppings 5 slices sourdough 1 ¼ avocado INSTRUCTIONS Cook turkey sausage in a large pan. Discard excess fluid and put turkey in a large bowl. Cook the bell pepper, chopped spinach, and mushrooms in the pan. Add to the large bowl. Cook the shredded hashbrowns in the pan. Add to the large bowl. Add the eggs, egg whites, cheese, and seasonings to the large bowl and stir. Line a large (13x9) glass baking dish with parchment paper and add the mixture. Bake at 350 degreed for 45 min or until the eggs are just firm in the middle #wintermeals #coldweathercooking #winterrecipes #cozyrecipes #healthymealprep