Bruschetta Chicken

Grilled Balsamic Bruschetta Chicken

INGREDIENTS:
4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

DIRECTIONS:
1. Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

Original recipe can be found Here.

Greek Cucumber Arugula Salad

Greek Cucumber and Arugula Salad

Ingredients

SERVES 4-6 AS A SIDE

• 2 medium-sized cucumbers, sliced thin OR spiralized then roughly chopped
• 2 cups chopped tomatoes
• 2 cups baby arugula
• 1/2 red onion, cut in half then into thin slices
• 1/2 cup pitted kalamata olives, haved
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped fresh parsley
• For the Oregano Lemon Vinaigrette:
• 1/4 cup extra virgin olive oil
• 3 Tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon honey
• 1 garlic clove, pressed or minced
• salt and pepper

Directions

1. Combine all salad ingredients in a large bowl. Add Oregano Lemon Vinaigrette ingredients to a bowl or mason jar then whisk or shake to combine. Pour over salad then toss to combine and serve.

Original recipe can be found Here.

Honey Lemon Chicken Pasta

HONEY LEMON CHICKEN PASTA

INGREDIENTS:

Pasta

• 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
• Or Spaghetti Squash (see below)

Chicken

• 1/2 cup honey
• 1/4 cup lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• leaves from 2 or 3 sprigs of thyme, optional and to taste
• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

1. Pasta - Cook according to directions on box, drain, and set aside.
2. Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
5. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
6. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

Original Recipe can be found Here.

INGREDIENTS

• 1 spaghetti squash, the fatter the better
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• INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Slice squash widthwise into 1-2" rings. Run a knife around the interior or the rings to remove the seeds. Place rings on an oven-safe cooling rack over a rimmed baking sheet and bake for 30 minutes (see note about salting prior to roasting).
3. Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
4. Enjoy topped with your favorite sauce or mix 50/50 with regular spaghetti pasta for a "medium-carb" option.

Berry Spinach Salad

Berry Avocado Quinoa and Spinach Salad with Honey-Lime Poppy Seed Dressing

Ingredients

Dressing
• 1/4 cup olive oil
• 1/4 cup canola oil
• 1 tsp lime zest
• 3 1/2 Tbsp fresh lime juice
• 2 1/2 Tbsp honey
• 1 tsp dijon mustard
• 1/4 tsp salt
• 2 tsp poppy seeds
Salad
• 2 cups cooked quinoa (about 2/3 cup dry)
• 1 cup sliced almonds, toasted
• 9 oz baby spinach
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 2 medium avocados, peeled, cored and diced
• 5 oz feta cheese, crumbled

Directions

• In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.
• For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.
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Original recipe can be found Here.

Lemon Vinaigrette

Lemon Vinaigrette

1/2 c. Olive Oil

1/4 c. Fresh Lemon Juice

1 tsp. Dijon Mustard

1 tsp. Splenda

2 T. Chives

Salt/Pepper to taste

Mix all ingredients together.  Serve on a bed of arugula topped with parmesan cheese and pine nuts.

Grilled Basil Pork Chops

Grilled Pork Chops with a Basil Garlic Rub

Ingredients

4 bone-in pork loin chops, 3/4-inch thick

2 garlic cloves, peeled

1 cup fresh basil leaves, packed

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

With machine running, drop garlic through feed tube of food processorto mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.

Original recipe can be found Here.

Curried Chicken

Curried Chicken and Pineapple Skewers

Ingredients

For the Skewers

• 1 pound boneless, skinless chicken breasts
• 2 cups fresh pineapple, in chunks
• 2 Tablespoons coconut oil
• 1 Tablespoon curry powder
• ⅛ teaspoon ground cayenne pepper
• ⅛ teaspoon salt

For the Yogurt Sauce

• ¾ cup plain yogurt
• ½ teaspoon ground cumin
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ¼ cup diced peeled and seeded cucumber
• ⅛ cup sliced scallion (white and light green parts only)
• 1 Tablespoon chopped fresh cilantro

Instructions

1. If using wood skewers, place in a water bath to soak for 30 minutes.
2. Cut the chicken into bite-sized pieces and place in a large bowl. Toss with coconut oil, curry powder, cayenne, and salt. Let sit 30 minutes to marinate.
3. Meanwhile, prepare the cucumber yogurt dipping sauce by combining the the yogurt, cumin, salt, pepper, cucumber, scallion, and cilantro in a large bowl. Stir well, then cover and chill until ready to serve.
4. Prepare a grill over medium-high heat. Thread the marinated chicken and pineapple onto skewers in an alternating pattern. Cook the skewers on the grill until chicken is cooked through, about 10-15 minutes.
5. Serve with cucumber yogurt dipping sauce.

Original recipe can be found Here.

Lemon Parmesan Asparagus

Lemon Parmesan Asparagus

Ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, pressed
• Juice of 1 lemon, or more, to taste
• 2 tablespoons freshly grated Parmesan, or more, to taste

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-10 minutes, or until tender but crisp.
• Serve immediately, tossed with garlic, lemon juice and Parmesan.

Original recipe can be found Here.

Jalapeno Lime Salmon

Jalapeno Lime Salmon

Ingredients:

• 2 lbs. wild caught whole salmon fillet
• 2 Tb. olive oil
• 1 lime, zest and juice
• 2 garlic cloves, minced
• 1 jalapeño, grated
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil sprayed with pam and lay the salmon fillet on it. Pat dry with a paper towel.
2. Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy (or you are sensitive to spice) add only half the grated pepper. Otherwise add it all to the oil mixture. Pour the mixture over the salmon fillet and salt the pepper liberally.
3. Bake for 10-14 minutes, until just cooked through, but not dry. Squeeze lime juice over the top and serve warm.

Original recipe can be found Here.

Sriracha Salmon

Sweet and Spicy Sriracha Baked Salmon 5

Prep Time: 4 minutes

Cook Time: 16 minutes

Total Time: 20 minutes

Ingredients

• 2 pounds salmon, skin removed and cut into 4 or 6 fillets 
• Zest and juice of 2 limes
• 3 teaspoons sriracha hot sauce 
• 2 tablespoons splenda brown sugar
• 1 teaspoon sea salt
• Scallions, for garnish

Instructions

1. Preheat oven to 425 degrees (F). Line a large baking sheet with foil sprayed with pam.
2. Place fillets of fish on prepared pan. 
3. Grate a little lime zest over each piece of of salmon.
4. In a small bowl whisk together lime juice, sriracha, brown sugar, and salt. 
5. Pour sauce over salmon fillets. 
6. Place salmon in oven and roast for 16 minutes.
7. Sprinkle with scallions and serve.

Original recipe can be found Here.

Teriyaki Meatballs

Teriyaki Meatballs

 

Serves: 22 meatballs

Ingredients

Meatballs

• 1 lb lean ground beef
• ½ lb ground pork
• 1 egg + 1 egg yolk
• 1 Tbls minced garlic
• ½ cup panko bread crumbs
• 3 Tbls Teriyaki sauce
• ⅓ cup diced water chestnuts
• 3 green onions, sliced
• ½ tsp ground pepper

Toppings

• ½ cup Teriyaki sauce
• 2 green onions, sliced, optional
• 2 Tbls sesame seeds, optional
• 2 green onions, sliced

Instructions

1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment paper.
3. Gently stir together meatball ingredients (using hands if necessary) and form 1 to 1½ inch meatballs.
4. Place meatballs on prepared baking sheet.
5. Bake for 20 minutes or until meatballs are thoroughly cooked.
6. Toss meatballs in ½ cup Teriyaki sauce. Sprinkle on additional green onions and sesame seeds if desired.
7. Serve with rice.

Original recipe can be found Here.

Salmon & Avocado Salsa

GRILLED SALMON WITH AVOCADO SALSA

Ingredients

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• 1/2 tsp ancho chili powder
• 1 tsp black pepper
For the Avocado salsa:
• 1 avocado, sliced
• 1/2 small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• Salt to taste

Instructions

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
2. refrigerate for at least 30 minutes.
3. Pre-heat the grill.
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
6. Top with avocado salsa and enjoy!

Original recipe can be found Here.

Sweet Potato Sloppy Joes

Sweet Potato Sloppy Joes

Ingredients

• 4 pre-baked sweet potatoes or yams
• 1 1/2 lbs of grass-fed ground beef or ground turkey
• 1/2 onion, chopped small
• 1/2 green pepper, chopped small
• 1/2 red pepper, chopped small
• 1/4 cup of celery, chopped small
• 1 clove of garlic, minced
• 1 tbs of chili powder
• 1 tsp of cumin
• 2 tbs of coconut sugar or honey
• (1) 14 oz can of diced tomatoes, with liquids
• (1) 6 oz can of tomato paste

Instructions

1. Saute the onions, garlic, celery together in a skillet until onions are tender
2. Add and brown the ground beef in the same skillet
3. Next add the spices, coconut sugar (or honey), and bell peppers to the skillet
4. Pour in the can of diced tomatoes with liquids and the tomato paste
5. Simmer all together on low for about 15 minutes
6. Finish with salt and pepper to taste
7. Cut sweet potatoes in half and scoop out a portion to form a little bowl and fill with sloppy joe mixture -or- slice up each sweet potato into wedges and pour sloppy joe mixture over
8. Serve hot and enjoy!

Original recipe can be found Here.