PRO TIP: Roast the chicken breasts using Original House, and then throughout the week, change up the flavor profile by sprinkling on different seasonings like Taste of Arizona or Asian Ginger.
Servings: 4 chicken breasts - 1 chicken breast per serving
Calories: 197kcal
What You Need
- 4 thin cut chicken breasts
- 2 T. olive oil
- 1 T. TLC Original House Seasoning combo of sea salt, garlic and pepper
How to Make It
- Heat oven to 350 degrees.
- Blot the chicken dry.
- On a sheet pan, spread out the chicken breasts and drizzle with olive oil, massaging gently into the chicken breasts to ensure even coverage.
- Sprinkle on the Original House Seasoning
- Bake chicken for approximately 12 minutes, or until done. (This varies by oven and chicken thickness).
Nutrition
Serving: 1g | Calories: 197kcal | Protein: 29g | Fat: 10g
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Servings: 4 lbs. - 8 (1/2 lb) servings per recipe
Calories: 982kcal
What You Need
- 2 cup low sugar BBQ sauce
- 1 yellow onion, diced
- 4 lbs. beef short ribs
- 2 tbsp chipotle in adobo
- 2 tbsp TLC Original House Seasoning
- 1 tbsp TLC 3 Amigos Spicy Seasoning
How to Make It
- Cut yellow onion into small chunks and place in the bottom of the crock pot.
- Mix in ⅓ cup of BBQ sauce with the onions and seasoning.
- Add short ribs on top of the onions and cover with the remaining BBQ sauce.
- Cover and cook on low for approximately 7 hours.
Nutrition
Serving: 1g | Calories: 982kcal | Carbohydrates: 33g | Protein: 43g | Fat: 74g
Need more recipes? Visit our amazing recipe vault where you can sort by diet, protein source, course, and even seasoning used.
Servings: 4
Calories: 571kcal
What You Need
- 2 lbs. skin on chicken thighs
- 1 tbsp TLC Original House Seasoning combo of sea salt, garlic and pepper
- ½ cup Dijon mustard
- ¼ cup raw honey
- 2 tbsp balsamic vinegar
- 1 tbsp rosemary
How to Make It
- In a bowl, mix together the House Seasoning, Dijon mustard, honey, balsamic vinegar, and rosemary.
- Place the chicken in a crock pot and cover with the sauce.
- Cook on high approximately 4 hours (depends greatly on your crock pot).
Nutrition
Calories: 571kcal | Carbohydrates: 16g | Protein: 38g | Fat: 39g | Vitamin C: 1mg
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
Servings: 4
Calories: 221kcal
What You Need
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 2 cups frozen mixed veggies of choice
- 2 garlic cloves pressed or minced
- 2 tsp TLC Rustic Italian Seasoning
- 1 tbsp TLC Original House or Lemon House Seasoning
- 1 large can 28 ounces petite diced tomatoes
- 1 cup precooked quinoa
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 15 oz can beans of choice I like black and cannellini for this
- 1 cup of chopped spinach or kale
- 1 tbsp lemon juice
How to Make It
- Warm the olive oil in a large pot over medium heat. Once the oil is heated (it will pull away from the sides) add the mixed veggies and TLC Original House Seasoning. Cook 5 minutes and add garlic, tomatoes and Rustic Italian Seasoning.
- Pour in the quinoa, broth and the water and add the bay leaf. Bring the soup to a boil, then partially cover the pot and reduce heat to a low simmer.
- Cook for 15 minutes, remove the lid, add the beans and chopped spinach. Continue simmering for 5 minutes or more, until the spinach has softened.
- Remove the pot from heat and remove bay leaf. Stir in the lemon juice and taste the soup. Add more seasonings if desired.
- Ladle into bowls and serve with grated parmesan on top.
Nutrition
Serving: 4g | Calories: 221kcal | Carbohydrates: 23g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 127mg | Potassium: 536mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5324IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
Servings: 4 servings per recipe
Calories: 422kcal
What You Need
- 1 large chicken breasts
- 2 T. olive oil
- 4 T. TLC Taco the Town or Taste of Arizona Seasoning they are also great combined in any fashion
- 4 "soft taco" size tortillas
- 1 1/2 c. shredded Mexican cheese blend
- 1/2 c. red enchilada sauce
- 1 T. lemon juice
- 1/4 c. fresh cilantro chopped
How to Make It
- CHICKEN
- Heat oven to 350
- Pat chicken dry with a kitchen towel.
- Coat with olive oil and rub in 2-3 T. TLC Taste of Arizona, Taco the Town, SoCalCilanro Lime, Spicy Cilantro Lime or Christy's Chile Lime. Feel free to combine various ones!
- Bake 15 minutes and remove from the oven.
- Let cool and chop finely.
- SAUCE
- Heat enchilada sauce in a small saucepan and add lemon juice and remaining seasoning. Let simmer 5 minutes.
- QUESADILLAS
- Heat butter in a skillet over medium heat.
- Add tortilla and layer cheese on top.
- Add chicken and some enchilada sauce.
- Let the cheese begin to melt and fold in half. Cook until all cheese is melted and the tortilla is golden brown.
- OPTIONAL: Top with salsa, sour cream, greek yogurt or guacamole. (these macros are NOT accounted for in the recipe).
Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 25g | Protein: 26g | Fat: 24g
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
Servings: 12 spears
Calories: 166kcal
What You Need
- 12 spears asparagus
- 6 pieces of bacon cut in half
- 1 t. olive oil
- 1 t. TLC Lemon House Seasoning
How to Make It
- Rinse asparagus and cut one inch from the end.
- Drizzle with olive oil and sprinkle with Lemon House.
- Heat oven to 350 degrees.
- Wrap each spear of asparagus with one-half piece of bacon.
- Bake for 20-25 minutes, switch oven to broil and broil until bacon is crispy.
Nutrition
Serving: 2g | Calories: 166kcal | Carbohydrates: 7g | Protein: 15g | Fat: 4g
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
Servings: 4
Calories: 367kcal
What You Need
- 15 oz. can black beans low sodium
- 2 ears of corn cooked and sliced off the cob OR 15 oz, can of corn, rinsed well
- 1 avocado diced
- 2 large tomatoes diced or a 15 oz can of petite diced tomatoes
- 2 English cucumbers peeled and diced
- 1 t. TLC Original House Seasoning combo of sea salt, garlic, and pepper
- 1 t. cumin
- ½ t. ginger
- ½ lemon juiced
- 2 T. olive oil
- ½ T. balsamic vinegar
How to Make It
- Cook corn and remove from the cob.
- Drain well and rinse well if using canned tomatoes, beans and corn.
- Combine all the other ingredients in a bowl and mix well.
- Refrigerate at least 30 minutes.
- TIP: Add the avocado just before serving
Nutrition
Serving: 0.5cup | Calories: 367kcal | Carbohydrates: 54g | Protein: 13g | Fat: 15g | Fiber: 15g
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
Servings: 4 servings per recipe - 1/4 lb. per serving
Calories: 129kcal
What You Need
- 3 pounds veggies of choice this is the TOTALL amount of all the veggies.
- 2 tbsp olive oil
- 1 tbsp TLC Original House Seasoning
How to Make It
- Peel (If necessary) all of the vegetables and cut into large chunks.
- Heat oven to 425 degrees.
- Toss veggies in olive oil and seasoning
- Roast in oven approximately 35 minutes or until fork tender.
- Remove from oven, sprinkle with more seasoing (if necessary, according to personal refrnce) and serve!
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 24g | Protein: 2g
