by Sue Rapley | Nov 18, 2025
One-Pan Balsamic Chicken Veggie Bake Ingredients N The Dish: 1¼ lbs. boneless, skinless chicken breast, tenders or thighs (if large, cut in half) 3 small heads of broccoli, chopped into pieces (about 4–5 cups) 3–4 medium carrots, peeled and cut into skinny sticks (see...
by Sue Rapley | Oct 13, 2025
Autumn Glow Quinoa Bowl Ingredients N The Bowl: 1½ cups cooked quinoa 3 cups roasted butternut squash cubes 2 cups chopped kale (stems removed) 1 apple, diced ½ cup dried cranberries Optional: pumpkin seeds or chopped pecans for crunch N Maple Tahini Dressing: ¼...
by Sue Rapley | Oct 2, 2025
Old Fashioned Beef Stew Ingredients N The Stew: 3 lbs boneless chuck roast, cut into 2 inch pieces 2 tbsp vegetable oil OR 2 tbsp olive oil and 1 tbsp butter 2 tsp salt 1 tsp freshly ground pepper 2 yellow onions, cut into one inch chunks 1/4 cup flour (can use gluten...
by Sue Rapley | Oct 2, 2025
Move Over and Share ‘Em Meatballs Ingredients N The Meatballs: 1 lb ground meat (we used turkey on retreat) 1 Tbsp ground flaxseed and 1.5 Tbsp water, whisked together; allow to sit for ~10 min and thicken. 1 Tbsp olive oil 2-3 cloves garlic, depending on...
by Sue Rapley | Oct 2, 2025
Moroccan Stuffed Collards Ingredients N The Wraps: One bunch of large collard green leaves (typically 15-18 large ones), thickest lower-half of stems removed (cook at least 2 or 3 more leaves than you need in case a few fall apart or rip while assembling the rolls.) ...
