1 Package sugar cookie dough mix or your favorite recipe
8oz Brick Cream Cheese- Softened
6Tbsp Butter- Softened
2 cups confectioners sugar
1tsp vanilla extract
Assorted berries and fruit blueberries, strawberries, raspberries, kiwis, mandarin oranges
1.Prepare sugar cookie dough according to package or recipe directions.
2.Roll dough to about 1/4 inch thick and cut out egg shaped cookies.
3. Bake accordingly to package or recipe directions.
4.Remove from the oven and allow to cool. Move to a cooling rack to cool completely.
1.Place the cream cheese and butter in a large bowl and mix with an electric mixer until light and fluffy.
2. Add vanilla, a pinch of salt, and then add in powdered sugar gradually, mixing after each addition until it is all incorporated.
3.Chop berries and fruit into small pieces.
4.Frost each cookie with a thick layer of frosting.
5.Decorate with chopped fruit and berries.
Note: If making these ahead of time the cookies can be baked and frosted but the fruit should be added right before serving. If your fruit has excess juice pat it dry with paper towels before decorating cookies.
1 cup corn kernels, from 1 large steamed corn on the cobb
5oz diced avocado, from 1 medium avocado
1 1/2 cup diced Persian cucumbers, about 3 small
1 cup halved cherry tomatoes
2 Tbsp diced red onion
2 tsp extra virgin olive oil
2 Tbsp fresh lemon juice, from 1 medium lemon
1/4 tsp kosher salt
fresh black pepper, to taste
1.Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes
2.Let it cool then transfer to a large bowl.
3.Toss all the remaining ingredients together and serve immediately.
1lb Asparagus (trimmed)
1/2 cup Parmesan (grated)
1 tsp onion powder
1 tsp garlic powder
1 1/2 cup cherry or plum tomatoes (cut in half)
2 Tbsp olive oil
salt to taste
black pepper to taste
1-2 Tbsp Basil Leaves (chiffonade)
lemon slices/wedges for garnish
1.Preheat oven to 400°F
2.Trim the asparagus ends. Place on a baking sheet (lined with foil or without). Drizzle with the 1 1/2 Tbsp (or more as needed) olive oil, season with salt, pepper, onion, and garlic powder.
3.Toss to combine with hands or kitchen tongs (or use a plastic zip-top bag for even distribution of seasoning).
4.In a medium bowl, toss tomatoes with remaining olive oil, salt, pepper.
5.On one side of the baking sheet, arrange the asparagus in one line and the other side with the tomatoes. Sprinkle both or just the asparagus with parmesan on top. Bake for 10-15 minutes.
6.Serve immediately garnished with fresh basil leaves, lemon slices, sea salt flakes and balsamic glaze (optional).
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 Tbsp olive oil
2 Tbsp low sodium tamari or soy sauce
2 Tbsp chili garlic sauce
2 Tbsp rice vinegar, apple cider vinegar may also be used
3 Tbsp honey
1 lime, juiced (approximately 2 Tbsp)
3/4 tsp smoked Spanish sweet paprika
1/2 tsp kosher salt
1 small pineapple, cut into approximately 1 inch cubes
1.Whisk together all of the ingredients minus the chicken and pineapple in a bowl. In a resealable freezer bag add in the cubed chicken and pour in the marinade, reserving 1/4 cup of it for brushing on the skewers while grilling. Massage the marinade into the chicken and refrigerate for at least 6 hours or overnight if possible.
2.After the chicken has marinated, preheat the grill to approximately 400°F. Thread the chicken and pineapple onto metal or wooden skewers.
3.Grill the skewers for approximately 3-4 minutes then flip them over and grill another 3-4 minutes or until the chicken is cooked through. Brush the remaining 1/4 cup of marinade over the skewers during the last 1-2 minutes of cooking.
4.Serve over rice or cauliflower rice topped with cilantro and lime wedges if desired.