Cooking Teacher S

Filled with all the best flavors of autumn, this combination of crunchy brussels sprouts, creamy blue cheese and sweet maple dressing will have you running back for seconds! Packed with protein, this is the perfect autumn meal prep recipe! A must try! Ingredients: -3 cups cooked quinoa -2 Fuji apples, diced -1 package chicken sausage -3 cups shaved, brussels sprouts (about 15 whole brussel sprouts) -1 cup parsley, chopped -8oz. blue cheese, crumbled -1/4 cup pumpkin seeds Dressing: -1/2 cup olive oil -4 tbsp. maple syrup -1 tbsp. dijon mustard -2 tsp. apple cider vinegar -2 tsp. salt -1 tsp. dried oregano -1 tsp. dried basil -1 tsp. garlic powder Directions: Begin by cooking your quinoa and chicken sausage according to package instructions. Then using a box grater, shave your brussel sprouts. Dice your apples and chop your parsley. Then, in a large bowl combine your quinoa, brussel sprouts, apples, chicken sausage, parsley, blue cheese and pumpkin seeds. In a small bowl, combine all of your dressing ingredients and whisk well to emulsify. Add over top of your salad ingredients and toss well to combine. This get even better with time, which makes it the perfect meal prep recipe! Dig in and enjoy!

A cold and cozy evening calls for something comforting: creamy chicken, and wild rice soup that feels like a warm hug and provides the warmth that seems to make everything right again. Packed with veggies, healthy carbs, and protein, this is one of my all-time favorite soup recipes and I know you are going to love this and make it on repeat this fall in winter season! Ingredients: -3 cups cooked wild rice (not black rice), about 1 cup uncooked -2 large chicken breasts, whole -64 oz. chicken broth -1 large yellow onion, diced -1 head of celery, diced -6 large carrots, cut in coins -10 crimini mushrooms, sliced -3 cups kale, roughly chopped -8 cloves garlic, minced -1/2 cup flour -1 tbsp. fresh thyme, chopped -1 tbsp. fresh rosemary, chopped -2 bay leaves -1/4 cup heavy whipping cream -olive oil -salt to taste Directions: Begin by cooking your wild rice according to package instructions, noting that wild rice takes longer to cook. Meanwhile, prepare all of your produce and set aside. Then, in a large Dutch oven or soup pot, sauté your celery, carrots, and onion together with olive oil until beginning to caramelize (about 10-12 minutes). Add your minced garlic and flour. Stir to combine. Add your sliced mushrooms, kale, thyme, rosemary, bay leaves, whole chicken breasts, chicken broth and heavy cream. Stir to combine. Bring to a boil and then reduce to a simmer for 30 minutes, or until the chicken breasts are fully cooked through. Remove your chicken breasts from the soup and shred. Add shredded chicken back into your soup along with your cooked wild rice. Stir to combine and simmer for an additional 15 minutes, then serve and enjoy!

A little sweet, a little spiced 💫💞 This is honestly the perfect breakfast toast! Ingredients: -raspberry jam -plain Greek yogurt -cinnamon -maple syrup Directions: Begin by toasting your bread, however you prefer. I love to toast mine in a skillet with a little bit of butter for that perfect crispy crunch! In a small bowl combine or Greek yogurt, cinnamon, and maple syrup together (just measure everything with the heart). Then layer on your raspberry jam and yogurt mixture and alternating spoonfuls and enjoy!

When the flavors of autumn all come together to create an easy weeknight dinner in just about 30 minutes 😍 This combination is hearty, filling and packed with protein and nutrients! It’s a truly satisfying dinner that the whole family will love. Plus, it’s made on one sheet pan, so cleanup can’t be easier! Ingredients: -1 lbs. Brussel sprouts, left whole -3 large sweet potatoes, cubed -4 medium beets, sliced -1 large shallot, sliced -4 boneless, skinless chicken thighs -parsley for garnish -extra salt to taste For dressing: -1/2 cup olive oil -4 tbsp. honey -1 tbsp. dijon mustard -2 tsp. apple cider vinegar -2 tsp. salt -6 cloves garlic, minced -2 tbsp. chopped rosemary Directions: Pre-heat your oven for 425°F. Then, on a pre-lined baking sheet, add your brussel sprouts, sweet potatoes, shallot and beets. Place your chicken thighs on top of your produce. In a small bowl, add your dressing ingredients and whisk well to emulsify. Pour your dressing over top of your other ingredients and toss gently to combine. Roast for 30-35 minutes, or until chicken thighs are browned and your vegetables are fully cooked. Garnish with fresh parsley, serve and enjoy!

You know those meals that somehow taste even better than you imagined? 😍 This is one of them. Fresh ingredients and a little Olive Oil Company magic bringing it all together ✨ Bright and herby cilantro lime rice with juicy marinated chicken thighs! Perfect for an easy dinner on a warm summer night! Use code SARA15 for 15% off all Saratoga products. Ingredients: -8 boneless, skinless chicken thighs -1 cup jasmine rice, uncooked -1 bunch cilantro, roughly chopped -juice and zest of 1 lime -juice of 1 lemon -1 cup cherry tomatoes, quartered -1 cucumber, sliced -1/4 red onion, sliced -hummus of choice -feta crumble -1/2 cup Cilantro and Roasted Onion Olive Oil -3 tbsp. Sicilian Lemon Balsamic Vinegar -2 tbsp. Greek Seasoning -1 tbsp. Chili Lime Sea Salt Directions: To a large dish, add your chicken thighs, lemon juice, 1/4 cup + 1 tbsp. Cilantro and Roasted Onion Olive Oil, 3 tbsp. Sicilian Lemon Balsamic Vinegar, 2 tbsp. Greek Seasoning, 1/2 tbsp. Chili Lime Sea Salt. Toss to evenly combine and allow to marinate for minimum 1 hour. In a grill pan over a medium high heat, grill your chicken thighs for about 8 minutes on each side, or until fully cooked. To make your cilantro lime rice, cook your rice according to package instructions. Allow your rice to cool slightly, then add your cilantro, juice and zest of 1 lime, 3 tbsp. cilantro and roasted onion olive oil and 1/2 tbsp. chili lime sea salt. Assemble your bowl by layering your cilantro lime rice and Greek marinades chicken thighs alongside hummus, tomatoes, cucumber, red onion, Kalamata olives and crumbled feta. Drizzle with olive oil, a dash of Sicilian lemon balsamic vinegar and a pinch of chili lime sea salt, then, enjoy!

Peak summer produce on toast ☀️🥑🌽 Ingredients: -1/2 medium avocado, mashed -1/2 cup corn salsa -fresh cilantro -bread of choice Directions: Begin by toasting your bread however you prefer. I love to toast mine in a skillet with a little bit of butter over a medium heat to get the perfect crisp! Then, layer your smashed avocado and corn salsa in alternating spoonfuls. Top with fresh cilantro and enjoy! Then, enjoy this fun and playful avocado toast!

You have to make this QUINOA CRUNCH SALAD- a high protein and veggie packed meal! FOLLOW along for tons more easy and healthy recipes just like this! 🥰 The texture and crunch of this salad is fully crave-worthy! Super satisfying, bursting with flavor and color, and nutrient packed. I give this a 10/10 and I’m sure you will too! Ingredients- -1/4 head of shredded purple cabbage -6 mini cucumbers, diced -10 sweet min