In these uncertain times, social distancing and self-isolation have become the new normal. If you’re healthy, you need to stay that way – now more than ever. Bidtellectuals share some favorite recipes to get you through the week – that will bring a little love to your belly and hopefully a smile to your face.

Chocolate Chip Banana Bread – Vegan!

Thanks to: Charlotte Otremba, Sr. Manager Marketing and Communications

“This is my favorite banana bread recipe. If you don’t have apple sauce, you can sub peanut butter (which I kind of like better anyway), and I add shredded coconut for extra flavor. Perfect for breakfast, snack or dessert – with a little vegan butter spread :)”

One-bowl Dark Chocolate Banana Bread

by Sadia Badiei, Registered Dietitian, PickUpLimes.com

Smoky Mac ‘n Cheese

Chicken Chili in CrockPot

Thanks to: Lane Johnson, Regional Director of Sales, Central

Ingredients: 

• 3 Frozen Chicken Breasts
• 1 16oz Jar of Salsa, preferably On The Border
• Garlic Powder, Cumin, Salt, Pepper to taste
• 1 Can Mexicorn
• 1 Can Black Beans
• 1 Can Rotel
• Shredded Cheese
• Tortilla Chips

Steps: 

1. Layer Frozen Chicken Breasts with Jar of Salsa. Add Garlic Powder, Cumin, Salt, Pepper to taste
2. Cook on Low for 5 hours
3. Pull apart / shred chicken in CrockPot
4. Add Mexicorn (drained), Black Beans (drained), and Rotel
5. Stir and continue cooking on Low for another hour
6. To serve: Using crushed tortilla chips as a base layer, add Chicken Chili and finish with Shredded Cheese

Bon Appétit!

2 Ingredient CrockPot Pork Chops 

Thanks to: Tim Chidsey, Automation Engineer

Crock pot + Packet of Hidden Valley ranch dressing + Pork chops.

Cook on low for 8 hours or on high for 5 hours.

That was easy!

“My Go-To Roast Chicken”

“Grandma’s Easy Chicken Enchiladas!”

Thanks to: Terah Bocchi, SVP, Sales

“There is no official recipe for this as my grandma and mom have been making this since we were kids! I only know how to eyeball the measurements so here it goes! It was one of my favorites and now my kids beg for it every week! It is so easy!”

Ingredients:

• 4  cooked/shredded chicken breasts (or cheat and grab a whole roast chicken already cooked and shred)
• Corn tortillas – bag of 24
• 16 oz sour cream
• 2 10 oz cans of cream of chicken soup
• 1 8 oz Bag of Mexican Cheese Blend
• 1 4 oz can of diced green chilies

Steps:

1. Preheat oven to 350°F
2. Get a out a rectangular baking pan
   Shred the cooked chicken breasts or whole roast chicken (I prefer a whole roast chicken already done from the store…no work!).
3. In a bowl mix together, sour cream, cream of chicken and chilies.
4. Warm the corn tortillas in the microwave so they easily roll
5. In a corn tortilla put about 3tbsp of chicken and 1tbsp of cheese, roll up and place in a baking pan, repeat till pan full.
6. Top with bowl mix and sprinkle cheese across top
7. Cover with tin foil and bake for 45min
8. Eat with salsa, guacamole and some chips!

Lemon Garlic Baked Drumsticks

Joanna Gaines’s Bacon Bottom Chicken

“The cookie recipe you didn’t know you needed!”

Thanks to: Katie Broussard, Sales Strategist

“Think a brownie and chocolate chip cookie combo.” – Yum!

Ingredients:

• 1 box – Marble Cake Mix (Can’t find? Yellow cake mix will work and Cocoa Powder)
• 1 egg
• 1/3 Cup Oil
• 3 tbsp water
• 1 Cup Chocolate Chips

Steps:

Mix together the cake mix (without the packet of cocoa if you are using the marble mix) and the rest of the ingredients. Scoop 1/3 of the mixture into a small side bowl, add 1 tbsp water and the chocolate packet (or 2 tbsp of cocoa powder if you are using just a plain box of yellow cake mix). Once the cocoa is combined, add it back to the main dough, stirring 8-10 times to gentlly combine creating a marbled appearance.

Bake at 350 for 9 – 10 minutes

Easy Lemon Bundt Cake

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