3/4 tsp paprika
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 tsp sea salt
1/4 tsp pepper
Pinch of cayenne pepper
1 Tbsp olive oil, if needed
1lb boneless skinless chicken breasts, 3-4 pieces
12 cups baby spinach or chopped romaine
4 large eggs, hard-boiled, peeled and slices
1 cup grape tomatoes, halved
1 large cucumber, sliced
1/2 cup diced red onion
6 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese, optional
……………………………………………………………………………………………………………… 1-2 avocados, sliced
Red Wine Vinaigrette
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
1 tsp maple syrup or honey
3/4 tsp sea salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
1.Prepare chicken: Take chicken out of the package and pat dry with paper towels. Add spices- paprika, garlic powder, chili powder, sea salt, black pepper and cayenne pepper- in a small bowl. Coat each chicken breast with spice mixture.
2.Cook chicken: To cook the chicken, you can either frill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1Tbsp olive oil to a large skillet over medium, heat. Place chicken breast in hot oil. Cook chicken about for about 6-7 minutes on each side, or until juices run clear. Remove chicken from skillet and let sit for 5 minutes to cool before slicing for the salad, This step can be done a day in advance.
3.Make dressing: While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl or glass jar.
4.Assemble salad: Divide the spinach or romaine among 4 plates (or containers if you’re making this for meal prep). Arrange equal portions of blackened chicken, hard-boiled egg, tomatoes, cucumber, red onion, avocado, bacon and blue cheese on top of the greens.
5.Add dressing: Just before serving, top salad with 1-2Tbsp of the red wine vinaigrette dressing or your favorite dressing.
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
Pinch of salt
2 packages (8 ounces) cream cheese, softened
3 packages (3.4) instant vanilla pudding
4 cups milk
12 ounces whipped topping (Cool Whip)
1.Begin by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with baking spray and set aside.
2.In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball.
3. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition. After the final egg addition, continue to mix on high for 4-5 minutes until the mixture is smooth.
4.Add the dough to the prepared baking dish. Spray your fingertips with some baking spray and then gently press the dough into an even layer on the bottom of the pan. Bake for 20-25 minutes. The dough will rise, especially up the sides of the pan. Cool completely.
5.In a large bowl, whisk together the instant pudding and milk. Set aside. In the bowl of stand mixer, beat the cream cheese 3-4 minutes until it is smooth. Then mix in the prepared pudding mix. Beat 3-4 minutes until smooth.
6.Spread the cream cheese and pudding mixture into an even layer on the cooled crust. Then top with a layer of whipped topping. Chill overnight or for 2-3 hours before serving.
2 large chicken breasts cut into 1 1/2″-2″ chunks, salted lightly
1 1/2 cups of your favorite BBQ sauce
1lb bacon cut into 1″- 1 1/2″ segments
fresh pineapple cut into 2″ chunks
1.Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you’re pressed for time!)
2.Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
3.Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
4.Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they’re nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.
2lb ground pork
2lb ground beef
2Tbsp sesame oil
2Tbsp soy sauce
3Tbsp ginger, finely minced
6 garlic cloves, finely minced
3 large eggs
1 cup almond flour
1 cup hoisin sauce
1/2 cup apple cider vinegar
2 Tbsp ginger
3 garlic cloves
1 Tbsp soy sauce
1 Tbsp sesame oil
…………………………………………………………………………………………………………………..Sliced green onion
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2.Combine them in the oven for 15 minutes, or until they have browned and are cooked through.
3.Bake them in the oven for 15 minutes, or until they have browned and are cooked through.
4. While the meatballs are baking, prepare the sauce. Combine all the ingredients in a medium-sized bowl and bring it to a boil over high heat. Reduce the heat and simmer the sauce for 2-3 minutes. Remove the pot from the heat.
5. When the meatballs are cooked, removed them from the oven and put them in the pot with the sauce. Gently stir them around until they are coated well.
6. Serve them topped with a sprinkle of sesame seeds and some sliced green onions.
3 yellow peaches, cut into wedges
4oz package of prosciutto, thinly sliced
One 8oz burrata cheese ball
A handful of fresh basil leaves, whole or sliced
1/4 tsp fresh cracked pepper
3 tbsp extra virgin olive oil
1. Arrange peaches and prosciutto slices on a wide serving platter.
2. Tear the burrata into bite size pieces and arrange it on top of the peaches and prosciutto.
3. Sprinkle with basil, salt and pepper. Drizzle with olive oil and serve.