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SUCCULENT PORK ROAST FEAST
Rosemary-Orange
Pork Roast
1 (32 oz.) btle. orange juice 1 (2.62 oz.) cont. onion powder 1 (16 oz.) pkg. brown sugar 1 (12 oz.) btle. Dijon mustard 2 bunches fresh rosemary
1 red onion
1 orange
3 lb. boneless pork loin roast
Roasted Radicchio with Bacon Dressing
1 (1 lb.) pkg. granulated sugar 1 (12 oz.) btle. red wine vinegar 1 pkg. (8 oz.) walnut pieces
1 (16 oz.) btle. extra virgin olive oil 2 heads radicchio
1 onion
1 (16 oz.) pkg. spinach
1 (16 oz.) pkg. bacon
Roasted Garlic Cauliflower Mash
1 (16 oz.) btle. extra virgin olive oil 1 head garlic
2 medium heads cauliflower 3 shallots
1 bunch fresh parsley
1⁄ cup whole milk
2
Chocolate Cream Cake
1 (1 lb.) pkg. granulated sugar
1 (16 oz.) cont. cornstarch
1 (15.25 oz.) pkg. chocolate fudge
cake mix
3 (6 oz.) pkgs. raspberries
1 bunch fresh mint
1 (dozen) carton eggs
2 (8 oz.) pkgs. frozen lite whipped
topping
Kitchen staples: oil, cooking spray, salt, pepper
SENSATIONAL CHICKEN SUPPER
Cheesy Stuffed Chicken Breasts
1 (.75 oz.) cont. dried thyme
1 (12 oz.) jar roasted red peppers 1 (200 ct.) pkg. toothpicks
1 (1.5 oz.) pkg. poultry blend herbs 6 bone-in, skin-on chicken breasts 4 oz. crumbled feta cheese
1 (8 oz.) pkg. cream cheese
Quick-Braised Collard Greens
1 (16 oz.) btle. apple cider vinegar 1 (14.5 oz.) can chicken broth 1 shallot
1 bunch collard greens
1 lemon
1 (16 oz.) pkg. bacon
Spice-Kissed Squash Wedges
1 (8.5 oz.) btle. maple syrup
1 (2.37 oz.) cont. ground cinnamon 1 (2.12 oz.) cont. chipotle chili
pepper
1 large acorn squash
1 (12 oz.) pkg. cranberries
1 bunch fresh parsley
1 (1 lb.) pkg. butter
Red Velvet Cake Stacks
1 (15.25 oz.) red velvet cake mix 1 (16 oz.) pkg. confectioners’ sugar 1 (1 oz.) btle. vanilla extract
1 (6 oz.) pkg. raspberries
1 bunch fresh mint
1 (dozen) carton eggs
1 (1 qt.) cont. buttermilk
1 (1 lb.) pkg. butter
1 (8 oz.) pkg. 1⁄ 3-less-fat cream
cheese
Kitchen staples: oil, cooking spray, salt, pepper
SWEET TREATS WITH HALF THE SUGAR!
Creamy Raspberry Bars
1 (14.4 oz.) pkg. graham crackers 1 (16 oz.) pkg. almond flour
1 (2.7 oz.) btle. liquid stevia
1 (1 oz.) pkg. unflavored gelatin 3 (6 oz.) pkgs. fresh raspberries 1 (8 oz.) cont. heavy cream
1 (1 lb.) pkg. butter
1 (8 oz.) cont. heavy cream
3 (8 oz.) pkgs. cream cheese
Fudge Cake
1 (16 oz.) pkg. sugar-free devil’s
food cake mix
1 (8 oz.) pkg. sugar-free chocolate
chips
1 (12 oz.) pkg. Swerve
confectioners’ sugar replacement 1 (8 oz.) pkg. unsweetened cocoa
powder
1 (1 lb.) pkg. butter
Cocoa Linzer Cookies
1 (2 oz.) btle. almond extract
1 (2 lb.) pkg. all-purpose flour 1 (12.75 oz.) jar sugar-free
raspberry preserves
1 (8 oz.) pkg. unsweetened cocoa
powder
1 (12 oz.) pkg. superfine sugar
1 (8 oz.) pkg. sugar-free chocolate
chips
1 (1 lb.) pkg. butter
Strawberry Parfaits
1 (1 oz.) pkg. unflavored gelatin
1 (8 oz.) pkg. monk fruit sweetener 1 (1 oz.) btle. red food coloring
1 (16 oz.) pkg. fresh strawberries 1 (9 oz.) cont. light coconut
whipped topping
Kitchen staples: oil, dozen eggs