Create Kendra’s famous recipes at home.
Easy Chicken Birria Queso Tacos Recipe – Authentic Mexican Flavors Experience the rich and savory taste of traditional Mexican cuisine right at home with this easy-to-follow Chicken Birria Queso Tacos
Mango Lime Chicken with Cilantro Rice and Pico de Gallo Ingredients: For the Chicken: 2 Chicken Breasts 3/4 Cup Pure Mango Juice 1/4 Cup Olive Oil 1/3 Cup Fresh
Fondant Sweet Potatoes Perfect for 2 to 3 servings Ingredients: 4 large sweet potatoes 1 1/2 cups vegetable broth (or your preferred broth) 4 garlic cloves, minced A generous bunch
Elevated Veggie Lentil Delight for Two Ingredients: For the Lentils: 1 cup lentils (any variety) 1/2 white onion 3 large carrots 2 celery stalks 1 bay leaf 4 cups
Healthy Beef Bourguignon Serves 4 Ingredients: 3 lbs Beef Chuck Roast (I like to use Butcherbox for quality meat Butcherbox) Optional; 16 oz bacon (also from Butcherbox) 8 oz
Seared Halibut with Acorn Squash & Sage Chimichurri Ingredients: 1.3 pound of Halibut (about 3 serving pieces) 1 large Acorn Squash 1 tablespoon avocado oil pinch of salt 1 teaspoon
Crispy Chicken Katsu and Broccolini Ramen Serves 4 Ingredients: 10 cups water 4 packs of ramen (I like to use the gluten free ramen from Lotus Foods) 1 cup sliced
Sweet Potato Waffles Yields 4 waffles Ingredients: 1 cup sweet potato puree (from 3 small sweet potatoes) 1 cup oatmeal 2 eggs 1/2 cup milk (any type) 1 teaspoon cinnamon
Chicken Meatballs with Sundried Tomatoes and Artichoke hearts over barley Serving Size: 4 Ingredients: 1 cup barley (or your preferred fiber source) 1 cup artichoke hearts 1 1/2 cups
Maple and Garlic Roasted Carrots with a Beet Smear Serves two Ingredients: 8 Large Carrots (any kind) 5 Garlic Cloves 2 Tablespoons Avocado Oil 2 Tablespoons Maple Syrup (may substitute
Broccoli & Leek Soup Ingredients: 2 large heads of broccoli 5 broccoli leaves or 1 cup spinach 3 large leeks 1 medium yellow or white onion 5 garlic cloves 8
Sunday Pot Roast Chili Ingredients: 16 oz Ground Turkey 1 Large White Onion, chopped 3 Large Bell Peppers (orange, red, and yellow), chopped 5 Large Carrots, shredded 2 Zucchinis, shredded
Balsamic Glazed Beets, Carrots, and Brussel Sprouts Ingredients: 6 Large Carrots 5 Small to Medium Beets 3 Cups Brussels Sprouts Optional: Goat Cheese and Fresh Thyme for Topping Balsamic Glaze:
Sheet Pan Maple and Dijon Chicken Ingredients: 3 Chicken Breasts or Thighs 1 Large Sweet Potato 3 Cups Brussels Sprouts Dijon Maple Dressing: 2 Tablespoons Dijon Mustard 2 Tablespoons
Brussel Sprouts & Sweet Potatoes over Barley with a Maple Dijon Dressing Ingredients: 1 Cup Barley 3 to 4 Cups Vegetable Broth (optional, for boiling barley) 15 to 20 Brussels
Butternut Squash and Mascarpone Pasta Ingredients: 1 lb Rigatoni 1 Cup Pasta Water 1 Medium Butternut Squash 16 oz Mascarpone Cheese 1/2 Yellow Onion, chopped 3/4 Cup Parmesan Cheese 1
Butternut Squash and Carrot Soup Servings: 4 to 6 Ingredients: 8 Cups Vegetable Broth 1 Large Butternut Squash 1 Large Yellow or White Onion (or 2 Leeks) 8 Large Carrots
Chicken Noodle Soup Servings: 4 to 6 Ingredients: 2 Chicken Breasts 16 oz Bone Broth 6 Cups Vegetable or Chicken Broth 1 Stalk Celery, chopped 1 Bunch Green Onions,
Tomatillo & Squash Soup Servings: 4 Ingredients: 1 1/2 lbs Tomatillos 1 Medium Zucchini 1/2 Cup Pumpkin Seeds 1 Large Yellow Onion 1 Avocado 4 Garlic Cloves 2 Jalapeños 1/2
Butternut Squash and Mascarpone Raviolis Servings: 4 Ingredients: For the Dough: 2 pounds of flour 8 eggs 1 oz olive oil For the Butternut Squash Filling: One Large Butternut Squash
