Free Recipes

To purchase any of the Handcrafted Seasoning Blends used in many of these recipes just CLICK HERE.

Taste of Arizona Enchiladas

Yields: 8 servings per recipe

  • 2 large chicken breasts
  • 2 T. olive oil
  • 4 T. TLC Taste of Arizona or Taco the Town or SoCal Cilantro Lime Seasoning (they are also great combined in any fashion)
  • 8 "soft taco" size tortillas
  • 2 c. shredded Mexican cheese blend
  • 2 c. red enchilada sauce
  • 2 T. lemon juice
  2. Heat oven to 350
  3. Pat chicken dry with a kitchen towel.
  4. Coat with olive oil and rub in 2-3 T. TLC Seasoning.
  5. Bake 15 minutes and remove from the oven.
  6. Let cool and chop finely.
  7. SAUCE
  8. Heat enchilada sauce in a small sauce pan and add lemon juice and remaining tablespoon of seasoning. Let simmer 5 minutes.
  10. Heat oven to 350.
  11. In a baking dish, pour in enough sauce to coat the bottom.
  12. Spread out the tortillas, and to each one add a couple of tablespoons of chicken and a sprinkle of cheese.
  13. Roll each tortilla and place seam side down in the baking dish.
  14. Repeat this process until done.
  15. Coat enchiladas with sauce and remaining cheese and bake for 20 minutes.
  16. Remove from the oven and serve immediately.
  17. OPTIONAL: Top with salsa, sour cream, greek yogurt or guacamole. (these macros are NOT accounted for in the recipe).


  • Calories: 331
  • Fat: 14 grams
  • Carbs: 27 grams
  • Protein: 22 grams


Christy's Chile Lime Chicken Wings

Yields: 4 servings

  • 1 lb. chicken wings and drumettes (I go for smaller pieces as they cook up more quickly)
  • 3 T. ghee or unsalted butter
  • 3 T. MCT oil or coconut oil (can use olive oil as well)
  • 3 T. lime juice
  • 2 T. chopped cilantro
  • ½ T. House Seasoning
  • 3-4 T. Christy’s Chile Lime Seasoning
  1. Coat chicken with the House seasoning, massaging into the meat. Let rest at least 10 minutes, or (even better) until room temperature.
  2. In a skillet heat up the oil and butter until melted.
  3. Turn on your broiler to high (optional).
  4. Place chicken skin side down and let brown over medium-high heat.
  5. Flip after 4 minutes.
  6. After another few minutes, remove the chicken from the skillet (save the liquid!) and place onto a baking pan. Put the chicken under the broiler until skin is bubbly and crispy.
  7. In the pan with the cooking liquid add the Chacos Chile Lime Seasoning, lime juice, and half of the cilantro. Heat until thickened a bit.
  8. Add the chicken to the sauce mixture, toss together, and garnish with the remaining cilantro.
  9. ENJOY!


  • Fat: 36 grams
  • Carbs: 1 grams
  • Protein: 18 grams

Dump Ranch

PRO TIP: Make your initial batch with my Original House Seasoning and then add different seasonings for different meals. Example: Add the Ragin’ Cajun to create a cajun ranch!

DAIRY FREE (except egg)

  • 1 egg
  • 1 c. extra light olive oil (this is KEY)
  • 1 T. lemon juice
  • 2 T. vinegar
  • 1 c. full fat coconut CREAM (Thai brand is best...make sure it's the cream)
  • 1 handful cilantro or parsley
  • 1 1/2 T. TLC Handcrafted Seasoning Blend of Choice (House, Blackened, Chile Lime and Taste of Arizona are spectacular in this!)
  1. To a container add all ingredients and use a handheld immersion blender to emulsify the ingredients. You may also use a good quality traditional blender.
  2. TIP: When using an immersion blender use the container that came with it and add the egg, then oil, the coconut cream, then vinegar, lemon juice, and seasonings. Stick the immersion blender at the bottom of the container, turn on, and do not move it until a lot of bubbles start to form on the top. Once this has happened you may move the blender around to make sure everything is well combined.


Wild Mushroom Frittata

  • 3 c. wild mushrooms
  • 1 T. unsalted butter
  • 2 T. extra virgin olive oil
  • ½ T. dried thyme
  • ½ t. onion powder
  • 4 large eggs
  • 1 T. milk
  1. Preheat oven to 375 degrees.
  2. In a small bowl, whisk together the eggs and milk and set aside.
  3. In a saute pan over medium heat, melt together the butter and olive oil, and add in mushrooms.
  4. Saute approximately five minutes until the mushrooms become translucent, and add in the thyme and onion powder.
  5. Let heat through for an additional 2-3 minutes.
  6. Spread mushroom mixture across the bottom of the pan, and add the egg and milk mixture on top.
  7. Sprinkle cheese on top and bake in the oven for approximately 10 minutes.


Banana Chocolate Chip Oat Bars

Tiny Little Chef Breakfast Cookies
  • 2 ripe bananas
  • 1 3/4 c. oats
  • 2 T. ground flaxseed
  • 1/4 c. semi-sweet chocolate chips
  • 1 t. TLC American Apple PIe, Harvest Pumpkin Spice, The Gingerbread Man or Inflammation Buster Seasoning (cinnamon and nutmeg also work)
  • TIP: May also add chopped fruit and nuts!
  1. Preheat oven to 350.
  2. Mash bananas well.
  3. Add oats, flaxseed, and seasoning to the bananas and mix well.
  4. Stir in chocolate chips.
  5. Spoon onto a greased cookie sheet.
  6. Bake 15-20 minutes, until done.


Green Chile Posole

Yields: 4 bowls

  • 3 pork chops or chicken breasts, cooked and chopped
  • 25 oz. can hominy
  • 28 oz. can green chile enchilada sauce
  • 32 oz. low sodium chicken stock
  • 1 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • ¼ t. cumin
  • ½-1 c. chopped cilantro
  • 2 limes, cut into wedges
  • 1 avocado, sliced and diced (optional, not included in macros or calories below)
  1. Drain and rinse the hominy.
  2. Combine hominy, enchilada sauce, stock, House Seasoning and cumin into a large pot.
  3. Bring to a boil for 10 minutes, reduce to low and allow to simmer for 30 more minutes.
  4. Add the pork chop (or chicken), and allow to warm through for a few minutes.
  5. Ladle into bowls.
  6. Garnish with cilantro, avocado (optional), and squeeze lime juice over the top. I also like to sprinkle on some of my Christy's Chile Lime for an additional pop of flavor.


  • Calories: 360
  • Fat: 14 grams
  • Carbs: 35 grams
  • Protein: 19 grams


Gingerbread Fudge Brownies

Tiny Little Chef Gingerbread Fudge Brownies

Yields: 12 squares

  • 2 eggs
  • 1 c . all-purpose flour (can also use gluten free)
  • 1/4 c. butter
  • 3-4 T. cocoa powder
  • 1/3 c. molasses
  • 1 c. granulated sugar
  • 1/4 c .brown sugar packed
  • 1/2 t. salt
  • 2 T. TLC Gingerbread Seasoning
  1. Preheat oven to 350 F.
  2. Grease a 9x9-inch baking dish.
  3. Melt butter.
  4. Remove from heat, and whisk in molasses, cocoa powder and sugars.
  5. Whisk in eggs until combined.
  6. Add flour, salt, and gingerbread seasoning.
  7. Mix until just combined and pour into pan.
  8. Bake for 22-35 minutes.


  • Calories: 195
  • Fat: 5 grams
  • Carbs: 37 grams
  • Protein: 2 grams


Spaghetti Pies

Tiny Little Chef Spaghetti Pies

Yields: 10 servings per recipe

  • 12 oz. spaghetti
  • ½ c. butter
  • 1 c. freshly grated Parmesan cheese
  • 3 eggs, well beaten
  • 2 ½ lb. ground beef
  • 1 c. finely chopped onion
  • 1 28 oz. can small diced tomatoes
  • 1 15 oz. can crushed tomatoes
  • 3 T. Italian seasoning
  • 2 c. sour cream
  • 8 oz. shredded mozzarella cheese
  1. Cook spaghetti to al dente and drain.
  2. Stir in butter, Parmesan cheese, and eggs.
  3. Chop up well with knife and fork.
  4. Form into crust of 2 10” pie tins. Let cool.
  5. Cook ground beef and onion. Drain off fat.
  6. Stir in diced tomatoes, crushed tomatoes, and Italian seasoning. Heat through.
  7. Spread sour cream onto spaghetti crusts.
  8. Fill pies with meat sauce.
  9. Cover with mozzarella cheese.
  10. Bake at 350 degrees for 30 minutes, until cheese is bubbly and golden brown.
  11. TIP: To make more healthy, substitute ground turkey, whole wheat spaghetti, and plain greek yogurt for the sour cream.


  • Calories: 672
  • Fat: 42 grams
  • Carbs: 32 grams
  • Protein: 34 grams


Balsamic Veggie Bake

  • 1 eggplant
  • 2 yellow squash
  • 2 zucchini squash
  • 28 oz. can diced tomatoes
  • ¼ c. olive oil
  • ¼ c. balsamic vinegar
  • 2 T. TLC Rustic Italian seasoning
  • ½ c. shredded Mexican cheese blend (optional)
  1. Preheat oven to 350.
  2. Wash and rinse all vegetable thoroughly.
  3. Cut the eggplant, squash and zucchini into medium sized pieces.
  4. Put into a bowl, and add the oil, vinegar and Italian seasoning.
  5. Put in refrigerator and let marinate for at least 2 hours.
  6. In a baking dish, pour out the vegetables and add the diced tomatoes. Make sure to stir ingredients well. Top with cheese if desired.
  7. Bake for 30-40 minutes, until veggies are tender. Remove from oven at this time if not adding cheese.
  8. Put oven on broil, and let cheese bubble and brown for 2-3 minutes.
  9. Remove from oven and serve.


Apple Pie Cranberry Granola

Tiny Little Chef Apple Pie Cranberry Granola
  • 4 c. old fashioned rolled oats
  • 1 c. cinnamon applesauce
  • 1/2 c. coconut oil
  • 2 T. flax seed
  • 1/3 c. honey
  • 1 T. TLC American Apple Pie or Inflammation Buster Seasoning (or use nutmeg, ginger, cardamom and cinnamon or a store bought blend)
  • 2/3 c. sliced almonds
  • 2/3 c. craisins (dried cranberries)
  1. Heat oven to 350.
  2. In a large bowl toss the oats, almonds, applesauce and flax seed.
  3. Pour the oil and honey over the oat mixture.
  4. Add in the Apple Pie Seasoning.
  5. Stir until everything is evenly coated.
  6. Spread in an even layer on a greased baking pan.
  7. Bake 25-30 minutes.
  8. Allow to cool before eating.



Buffalo Honey Turkey Meatballs

Tiny Little Chef Buffalo Honey Turkey Meatballs

Yields: 12 meatballs

  • 1 lb. ground turkey
  • 1 egg
  • 1 1/4 c. breadcrumbs (can add more if you like it more dense)
  • 28 oz. can crushed tomatoes
  • 2/3 c. honey
  • 3/4 c. Frank's Red Hot (can use less for more subtle flavor)
  • 1 T. TLC Original House Seasoning (combo of sea salt, garlic and pepper)
  • 2 t. dried paprika
  2. Combine tomatoes, honey, Red Hot, House seasoning and parsley and mix well. Set aside.
  4. Preheat oven to 350.
  5. Combine ground turkey, egg, breadcrumbs and 2/3 c of the sauce and mix well.
  6. Form into 1 inch mini meatballs.
  7. Placed meatballs in a greased muffin tin.
  8. Bake 15-20 minutes until done.
  9. While the meatballs are baking, simmer sauce on the stove.
  10. Top finished meatballs with sauce, serve with noodles and enjoy!


  • Calories: 607
  • Fat: 15 grams
  • Carbs: 85 grams
  • Protein: 41 grams


Pumpkin Spice Energy Balls

Yields: 12 balls - 2 balls per serving

  • 2 c. old fashioned oats (add more if needed)
  • 1 c. pumpkin puree
  • 1/3 c. pure maple syrup
  • 2 T. vanilla extract
  • 1/3 c. flax seed
  • 1/3 c. nut butter (peanut and almond are best)
  • 1 T. TLC Harvest Pumpkin Spice Seasoning (store-bought is fine)
  • OPTIONAL: Chopped nuts and chocolate chips
  1. Combine all ingredients in a bowl and mix well.
  2. Shape dough into 1-2 inch balls.
  3. Refrigerate and eat as desired.
  4. NOTE: To add more sweetness you can add 1 T. brown sugar or some chocolate chips.


  • Calories: 328
  • Fat: 17 grams
  • Carbs: 32 grams
  • Protein: 7 grams


Crockpot Chicken Parmesan

Tiny Little Chef Crockpot Chicken Parmesan

Yields: 4 servings

  • 4 thin cut chicken breasts
  • 2 c. marinara sauce
  • 2 T. TLC Italian Seasoning
  • 1/3 c. chopped basil
  • 1/3 c. mozzarella cheese
  • 1/3 c. parmesan cheese
  1. Pour 1 c. of marinara into Crockpot.
  2. Place chicken over marinara in a single layer.
  3. Sprinkle Italian seasoning directly over the chicken.
  4. Pour remaining marinara over chicken.
  5. Cook on LOW for approximately 4 hours. (Depends greatly on your Crockpot)
  6. During the final hour, sprinkle the mozzarella and parmesan on top of chicken and re-cover.
  7. Serve over veggie or quinoa pasta and top with fresh basil.


  • Calories: 325
  • Fat: 13 grams
  • Carbs: 7 grams
  • Protein: 45 grams


Avocado Cilantro Dip

PRO TIP: Add a tablespoon of my SoCal Cilantro Lime Seasoning!


  • 6 oz. plain greek yogurt (add more if dip is too thick)
  • 1 avocado, pitted and skin removed
  • 1 T. real mayonnaise
  • 1 T. lime juice
  • 2 - 3 T. chopped cilantro
  • ¼ t. TLC House seasoning (combo of sea salt, garlic and pepper)
  • 1 T. grated Parmesan
  1. Combine all ingredients in a food processor or blender.
  2. Store in the fridge, overnight if possible.
  3. May add lemon juice if desired.


  • Calories: 52
  • Fat: 4 grams
  • Carbs: 1 grams
  • Protein: 4 grams


Coconut Lime Chicken

Yields: 4 pieces of chicken - 1 piece per serving

  • 4 large chicken breasts
  • 14 oz. can coconut milk
  • 2-3 large limes, juiced
  • lime zest
  • ½ T. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • ½ T. ground coriander
  • 1 T. cilantro, chopped
  1. Add all ingredients except cilantro into the crock pot, and cook on high 4 hours (time may depend greatly on each individual crock pot).
  2. Garnish with fresh chopped cilantro and lime zest
  4. Remove 2 cups of cooking liquid from the crock pot, and put through a fine mesh strainer to remove any lumps and bumps.
  5. To the crock pot liquid, add 2 cups of rice and cook like normal.
  6. Garnish with fresh chopped cilantro and lime zest.


  • Calories: 317
  • Fat: 9 grams
  • Carbs: 6 grams
  • Protein: 52 grams



Balsamic Honey Dijon Chicken

Tiny Little Chef Balsamic Honey Dijon Chicken

Yields: 4 servings

  • 2 lbs. Chicken (thighs or breasts work best)
  • 1 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • ½ c. Dijon mustard
  • ¼ c. raw honey
  • 2 T. balsamic vinegar
  • 1 T. rosemary
  1. In a bowl, mix together the House Seasoning, Dijon mustard, honey, balsamic vinegar, and rosemary.
  2. Place the chicken in a crock pot and cover with the sauce.
  3. Cook on high approximately 4 hours (depends greatly on your crock pot).


  • Calories: 322
  • Fat: 20 grams
  • Carbs: 25 grams
  • Protein: 62 grams



Grilled Asian Sesame Pork

  • 4 thin cut pork chops
  • 2 T. toasted sesame oil
  • 1 T. low sodium soy sauce
  • 1 T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • 1/2 T. TLC Asian Ginger Seasoning OR 1/2 T. ground ginger and a sprinkle of red pepper flakes
  1. In a bowl, combine the oil, soy sauce, house seasoning, and Asian Ginger. Mix until well incorporated.
  2. Add pork chops to oil and seasoning mixture and let marinate a minimum of 2 hours in refrigerator.
  3. Remove from refrigerator, and let pork come to room temperature for 30 minutes.
  4. Heat grill to 300-350 degrees.
  5. Put on the pork chops once grill is heated thoroughly.
  6. Cook approximately 4-5 minutes on each side, until thoroughly cooked and pork has no bounce back when touched. (Time varies greatly depending upon your grill)
  7. TIP: Do not move meat more than twice during grilling.


Cilantro Lime Shrimp

Tiny Little Chef Cilantro Lime Shrimp

Yields: 4 servings per recipe

  • 1 lb. shrimp, peeled and deveined
  • 2 T. unsalted butter or ghee
  • 1 T. olive oil
  • 1 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • 2 T. lime juice (save zest)
  • 2 T. chopped cilantro
  • Instead of the House Seasoning, lime juice, and cilantro, you can simply sub in my SoCal Cilantro Seasoning!
  1. Heat a large skillet to medium and melt the butter.
  2. Add shrimp and allow to sauté a few minutes, until pink and cooked.
  3. In a bowl, mix together the olive oil, TLC House Seasoning, lime juice, and half of the cilantro.
  4. Pour the olive oil mixture into the skillet with the shrimp and butter.
  5. Allow to simmer a few minutes, and remove shrimp.
  6. Bring the remaining sauce in the pan to a boil for 1-2 minutes, until it thickens a bit.
  7. Put shrimp on a plate and cover with the pan sauce,
  8. Garnish with remaining cilantro and lime zest and serve warm.


  • Calories: 165
  • Fat: 10 grams
  • Protein: 28 grams



Tomato Avocado Chickpea Salad

Yields: 4 servings per recipe

  • 1 15 oz. can chickpeas (or garbanzo beans)
  • 1 cucumber, peeled and diced
  • 1 avocado, diced
  • ⅓ c. feta cheese
  • 1 pint cherry tomatoes, roughly chopped
  • 2 T. extra virgin olive oil
  • 1 T. lemon juice
  • ½ T. TLC House, Lemon House or Spicy Seasoning Blend (combo of sea salt, garlic and pepper)
  • 2 T. chopped cilantro
  1. Rinse and drain the chickpeas.
  2. In a bowl, whisk together the olive oil, lemon juice, and House Seasoning.
  3. To the dressing mix, slowly incorporate the chickpeas and cucumbers; Stir well.
  4. Add the next layer of tomatoes and feta cheese, and stir well.
  5. Cover with plastic wrap and chill for 30 minutes.
  6. Right before you serve, top with the fresh cut cilantro and avocado.


  • Calories: 354
  • Fat: 14 grams
  • Carbs: 34 grams
  • Protein: 15 grams


Bacon Ranch Broccoli Salad

Yields: 3+ cups - 6 servings per recipe

  • 2 c. broccoli florets
  • 1 lb. bacon (turkey or pork)
  • ½ c. plain yogurt (not Greek)
  • ¼ c. mayonnaise
  • 1 T. ranch dressing mix
  • ½ c. chopped walnuts or pecans
  • ½ c. craisins
  1. In a skillet, fry bacon until very crispy.
  2. Remove from heat and let cool.
  3. Crumble into fine pieces.
  4. In a small bowl, whisk together the yogurt, mayonnaise, and ranch mix.
  5. In a large bowl, combine all ingredients and mix well.
  6. Top with additional chopped nuts and Craisins as desired.


  • Calories: 493
  • Fat: 33 grams
  • Carbs: 12 grams
  • Protein: 33 grams



Chile Pineapple Pork

Yields: 4 pork chops

  • 4 pork chops
  • ½ c. pineapple juice
  • 1 T. TLC House Seasoning
  • 1 T. garlic chile paste
  1. Mix together the pineapple juice, House Seasoning, and chile paste, and add pork.
  2. Let marinate overnight if possible.
  3. Grill or bake until pork is cooked all the way through (for grilling: grill at 350 degrees approximately 4 minutes each side).


  • Calories: 141
  • Fat: 7 grams
  • Carbs: 4 grams
  • Protein: 14 grams


Lemon Garlic Chicken

Yields: 4 pieces of chicken

  • 4 thin cut chicken breasts (this is key)
  • 4 T. TLC Lemon House Seasoning (combo of lemon infused sea salt, garlic and pepper)
  • 2 T. olive oil
  • 1 T. basil
  1. In a bowl, mix together the house seasoning, olive oil, and basil.
  2. Rub mixture into the chicken and allow to sit at room temperature for a minimum of 30 minutes.
  3. Preheat grill to 300-350 degrees.
  4. Cook chicken approximately 4 minutes each side, until completely done (time depends greatly on your grill).
  5. TIP: Do not move chicken while cooking; Only turn once.
  6. Garnish with fresh lemon zest and fresh basil if desired.


  • Calories: 201
  • Fat: 10 grams
  • Carbs: 1 grams
  • Protein: 29 grams


Cajun Chicken Kabobs

  • Chicken:
  • 4 chicken breasts, cut into chunks
  • 2 T. olive oil
  • 2 T. TLC Cajun OR Blackened Seasoning
  • ½ t. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • Veggies:
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 T. olive oil
  • ½ T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  1. Chicken:
  2. Cut chicken into chunks.
  3. In a bowl, mix together the seasonings and olive oil until you form a paste.
  4. Rub the paste into the chicken and let sit at room temperature a minimum of 30 minutes.
  5. Veggies:
  6. Cut bell peppers and onion into large chunks, and season with olive oil and house seasoning.
  7. In your sink or a large bowl, soak 4-5 wooden skewers (let soak 30 minutes to avoid burning on the grill.)
  8. Heat grill to 300-350 degrees.
  9. Skewer your chicken and veggies, alternating the two, until all skewers are complete.
  10. Grill until thoroughly cooked, approximately on 7-10 minutes (time depends greatly on your grill)
  11. TIP: Do not move skewers too much while cooking. The more you let the heat do it’s work, the less chance you have of overcooking.


Gluten Free Chicken Tenders

Yields: 4 servings

  • 3 c. corn Chex cereal
  • 1 lb. chicken tenders
  • 4 T. olive oil
  • 1 ½ T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • ½ c. grated Parmesan cheese
  1. Heat oven to 400 degrees.
  2. Crush Chex mix and combine with Parmesan in a bowl.
  3. In a different bowl, combine olive oil and house seasoning.
  4. Add chicken to the oil and seasoning mixture and coat well.
  5. Move chicken to a baking pan and press Chex mix and cheese mixture into both sides of the chicken.
  6. Bake 15-20 minutes until done.


  • Calories: 517
  • Fat: 28 grams
  • Carbs: 19 grams
  • Protein: 42 grams


Elote (Mexican Grilled Corn)

  • 4 ears of corn, clean and husked
  • ½ c. mayo
  • ½ T. TLC House Seasoning (combo of salt, pepper, and garlic)
  • ½ t. TLC's Christy's Chile Lime Seasoning OR paprika or chili powder
  • ¼ c. grated Parmesan cheese
  • 4 lime wedges
  1. Clean and dry corn, and grill until just done (approximately 7-10 minutes).
  2. In a small bowl, combine the mayo, house seasoning, and cheese until well incorporated.
  3. Remove corn from grill and top immediately with the mayo mixture.
  4. Sprinkle corn with paprika or chili powder and garnish with a lime wedge.


Black Bean Brownies

Tiny Little Chef Black Bean Brownies
  • 2 eggs
  • 1/2 c. old fashioned oats
  • 1 15 oz. can black beans
  • 1 T. olive oil
  • 2 T. vanilla extract
  • 1/4 c. cocoa powder
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 2/3 c. sugar
  • 1/3 c. chocolate chips
  1. Preheat oven to 375.
  2. Grease an 8 x 8 baking dish.
  3. Rinse and drain the black beans.
  4. Going the oats to a powder in a food processor.
  5. Add the beans and vanilla into food processor and puree to a paste.
  6. Pulse in the eggs and oil, and mix until well combined.
  7. In a separate bowl, sift together the cocoa, baking powder, salt, and sugar.
  8. Slowly mix together the bean mixture and cocoa mixture, until well combined, and stir in chocolate chips.
  9. Pour batter into the greased baking dish, and bake for approximately 20-30 minutes (depending on size of pan, or until toothpick comes out clean when inserted in the middle.


Popcorn Chicken

Tiny Little Chef Popcorn Chicken

Yields: 4 servings

  • 2 large chicken breasts
  • 3/4 c. flour (you can use any kind)
  • 2 T. plain greek yogurt
  • 2 T. milk
  • 4 T. your favorite seasoning, divided (ranch and cajun are great!)
  • 1/3 c. oil for frying (coconut or canola work well_
  1. Cut the chicken into bite sized pieces.
  2. In a bowl, whisk together the yogurt, milk, and half of the seasoning.
  3. Combine chicken and yogurt mixture and let marinate a minimum of one hour.
  4. Heat oil to medium in a skillet.
  5. Put flour on a plate, and combine with the remaining seasoning.
  6. Take chicken from marinade and coat with the flour mixture.
  7. Fry on both sides for approximately 3-4 minutes, until done.
  8. Serve with your favorite dipping sauce.


  • Calories: 584
  • Fat: 82 grams
  • Protein: 30 grams


Cucumber Salad

Yields: 6 servings per recipe - 1/2 cucumber per serving

  • 3 English cucumbers
  • 1 garlic clove ot 1/2 T. garlic powder
  • 1 c. white wine vinegar
  • 1 c. water
  • ½ c. sugar
  • 2 t. salt
  • fresh ground black pepper
  • 2 T. chopped parsley
  • ½ small red onion, sliced into rings
  1. Place cucumbers in a jar or container with a tight fitting lid.
  2. Whisk together the water, vinegar, sugar, salt and garlic.
  3. Pour the mixture over the cucumbers.
  4. Chill overnight in an airtight container.
  5. Serve garnished with red onion rings and finely minced parsley.


  • Calories: 93
  • Carbs: 21 grams
  • Protein: 1 grams



Chicken Florentine

Yields: 4 chicken breasts

  • 4 oven roasted chicken breasts
  • 1 bag of baby spinach
  • 1 c. half and half
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2 T. olive oil
  • salt and Pepper to taste
  1. In a medium saute pan, heat the olive oil and add the shallots and garlic.
  2. Saute until translucent.
  3. Divide the cooked mixture in half, leaving half the mixture in the pan and adding the other half to a small pot.
  4. To the skillet, add the baby spinach and let cook until wilted down.
  5. In the pot, slowly add the half and half and bring to a boil with the onion and garlic mixture.
  6. Once it is thick, remove from the heat.
  7. Combine a little sauce with the spinach and stir.
  8. Place the chicken breasts on a plate.
  9. Top with a little of the spinach mixture, finish with sauce, and garnish with parsley. Complete until all are done.


  • Calories: 380
  • Fat: 14 grams
  • Carbs: 10 grams
  • Protein: 52 grams


Cheddar and Green Chile Turkey Burger

Yields: 4 burgers

  • 1 lb. lean ground turkey meat
  • 1 t. paprika
  • 1 t. ground coriander
  • 1 1/2 T. TLC Original House seasoning (combo of garlic, salt and pepper)
  • ⅛ t. onion powder
  • 1 T. low sodium worcester
  • ½ c. cheddar cheese
  • 2 T. green chiles
  1. In a bowl, combine the turkey and seasonings.
  2. Cover with saran wrap and refrigerate a minimum of 3 hours.
  3. Remove turkey mixture from the fridge and portion into 4 burgers.
  4. Grill or broil approximately 4 minutes on first side, and then flip.
  5. Top with the green chiles and cheddar and continue until the cheese is bubbly and brown and the burger is fully cooked.


  • Calories: 244
  • Fat: 14 grams
  • Carbs: 1 grams
  • Protein: 25 grams


Southwestern Omelet Bake

Yields: 12 pieces

  • 1 dozen large eggs
  • 4 oz. diced green chiles
  • 1 lb. pork chorizo
  • ½ c. sharp cheddar cheese
  • ¼ c. goat cheese
  1. In a bowl, beat eggs until well mixed.
  2. Put chorizo in a frying pan and fry, no additional oil, until well done and crispy.
  3. In a greased baking dish, pour the chorizo on the bottom in an even layer and cover with the eggs.
  4. On top of the eggs, add the green chiles, sharp cheddar, and goat cheese.
  5. Bake at 350 degrees for 30-45 minutes until done.
  6. Serve with cilantro, avocado, jalapeno, and plain Greek yogurt as desired.


  • Calories: 267
  • Fat: 21 grams
  • Carbs: 2 grams
  • Protein: 17 grams


[ecwid widgets=”productbrowser search categories minicart” categories_per_row=”3″ grid=”10,3″ list=”60″ table=”60″ default_category_id=”23867019″ category_view=”grid” search_view=”list” minicart_layout=”MiniAttachToProductBrowser”]