prep time 10 minutes  cook time 20 minutes  total time 30 minutes  servings 6  calories 375 kcal

INGREDIENTS

• 1 pound ground turkey or chicken
• 2 green onions, finely chopped
• 1 clove garlic, minced or grated
• 1 teaspoon Worcestershire sauce
• kosher salt and pepper
• 2 tablespoons sesame oil, or extra virgin olive oil
• 2 medium shallots, finely chopped
• 2 red or orange bell peppers sliced
• 1 inch fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 1 can (14 ounce) full-fat coconut milk
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fish sauce
• 1/4 cup fresh cilantro or basil, roughly chopped
• toasted coconut and steamed rice, for serving

SPICY LIME MANGO

• 1 mango, diced
• 1 jalapeńo or red Fresno pepper, seeded and chopped
• juice and zest from 1 lime

INSTRUCTIONS

1. 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment. 2. Add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. 3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper. 4. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. 5. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice. 6. Serve the meatballs and sauce over bowls of rice topped with toasted coconut, spicy mango, and additional herbs.

RECIPE NOTES

To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in curry sauce over low heat for 20 minutes, until thawed.

To Freeze the Meatballs in the Sauce: Spoon the meatballs and curry sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes.

Prep Time:10 MINS Cook Time:4 HRS Total Time:4 HRS 10 MINS Cal 565

Ingredients

• 4 boneless skinless chicken breasts, salted and peppered if desired.
• 10.5 oz. cream of chicken soup
• 8 oz. sour cream, (equivalent to 1 cup)
• 6 oz. box stuffing mix
• ¾ cup chicken broth
• 2 cups green beans, fresh or frozen
• 1 cup baby carrots

• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/4 cup dried cranberries
• 1/2 cup crumbled sausage, (cooked or raw)
• 2 teaspoons dry rosemary

Instructions

1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.
4. Cook on high for 4 hours, or on low for 6-7. 
5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

Recipe Notes

• I personally like to stir the stuffing mixture occasionally to gauge the moisture level, but this isn’t necessary.
• If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but people’s texture preferences vary.)

Prep Time5 mins Cook Time25 mins Total Time30 mins Calories:386kcal

Ingredients

• olive oil
• 6 medium tortillas
• 4 chicken breasts cooked and shredded
• 1 teaspoon Stone House Seasoning (1/2 teaspoon Kosher salt

1/4 teaspoon black pepper 1/4 teaspoon granulated garlic)

• 2 cups enchilada sauce
• 1 cup sour cream
• 1 cup grated cheddar cheese
• 1 cup grated Monterrey Jack cheese
• fresh cilantro for garnish (optional)

Instructions

• Preheat oven to 350º F.
• Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.
• Mix together the shredded chicken and the Stone House Seasoning. Set aside.
• Spread about 1/2 cup of enchilada sauce into the bottom of a 9×13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.
• Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.