Chicken: Marinate 30 min and sear until 165*
1lb chicken breast, cut into bite size pieces
1 tbsp olive oil
1tsp onion powder
1tsp chili powder
1tsp old bay seasoning
1/2tsp black pepper
1/4 cup sugar free BBQ sauce
2 tsp honey

Salad: Arrange into 4 bowls
4 cups Romaine, chopped
1 Avocado, cubed
1 cup cherry Tomato, chopped
1/2 cup green onion
1/2 cup corn
2-3 tbsp cilantro

Salad dressing: Whisk together
1 cup non fat Greek yogurt
2 tbsp red wine vinegar
2 tbsp Dijon mustard
2 tbsp water
1 tbsp honey
Garlic cloves 2-3 cloves minced
Squeeze of lemon
Salt and pepper, to taste

2 cans (8 oz) refrigerated crescent roll dough
6 large eggs
¼ cup milk
6 slices bacon, cooked and crumbled
1 cup Kraft shredded cheddar cheese
½ tsp salt
2 tsp Everything Bagel seasoning
1 tbsp butter
1 egg
1 tbsp water
Fresh parsley sprigs

Preheat oven to 375°F line baking sheet with parchment paper.
Whisk together eggs, milk, salt, pepper, garlic powder.
Scramble eggs in skillet over medium heat
Unroll crescent dough and arrange triangles into a large carrot shape, press seams together.
Spread scrambled eggs over dough, top with bacon and shredded cheddar cheese.
Fold dough edges over filling, sealing the crescent.
Beat 1 egg with 1 tbsp water. Brush over dough
Bake for 18-22 mins, or until golden
Let cool slightly and garnish with fresh parsley sprigs.
Slice and serve warm.

2 3oz packages of Ramen noodles (any flavor)
1/2 cup sliced almonds
1 16oz package coleslaw mix
1 cup mandarin oranges, drained
1 cup edamame, shelled
4 scallions, sliced
For the dressing:
1/3 cup canola oil
1/3 cup sugar
1/4 cup apple cider vinegar
2 tbsp soy sauce
1/4 tsp sesame oil
salt and pepper

Preheat your oven to 400 degrees F.
Crumble the ramen noodles and discard the seasoning packets. Combine the noodles with the
almonds on a parchment lined baking sheet. Toast in the oven for 7 to 9 minutes, stirring
halfway, until they are a light golden brown. Remove from oven and let cool.
Meanwhile combine the coleslaw mix, edamame, mandarin oranges, scallions and toasted noodle
mixture in a large bowl. Set aside.
In a small bowl whisk together the ingredients for the dressing until the sugar is dissolved. Pour
into the salad and toss to combine. Serve immediately or store, covered in the fridge for up to 3
days. Enjoy!

For the pizza crust:
1 egg
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded mozzarella cheese
1 lb ground chicken breast, or ground chicken
For the toppings:
9 oz chopped romaine lettuce, ~1 head romaine lettuce
1/2 red onion, thinly sliced
1/4 cup prepared Caesar salad dressing
2 Tablespoons shredded parmesan cheese, or more or less
pinch red chili pepper flakes, squeeze of fresh lemon, optional

Preheat the oven to 350 degrees then line a 13" pizza pan or cookie sheet with parchment paper
or nonstick sprayed-foil and set aside. Place a half sheet pan on the bottom rack of your oven in
case of spillovers (the chicken releases a little bit of liquid during the baking process, but it cooks
off by the end).
To a large mixing bowl add the egg, onion powder, garlic powder, dried oregano, salt, and
pepper then stir with a fork to combine. Add the mozzarella cheese then stir to combine.
Crumble the ground chicken over the top then stir with a fork until the ingredients are well
combined.
Scoop the chicken mixture onto the prepared pan then use a spatula to spread it into an 11" circle
(spread into a rectangle if using a half sheet pan). Bake for 20-25 minutes or until the chicken is
golden brown on top, rotating the pan halfway through. Note: you may see excess liquid when
rotating the pan but it will cook off by the end of the baking time. Set the crust aside to cool
slightly.
While the crust is cooling, add the lettuce to a medium-sized mixing bowl then add the Caesar
salad dressing and toss to coat. Slice the chicken crust into four slices (or more) then top with the
dressed Caesar salad, sliced red onion, and parmesan cheese. Serve immediately.
If you plan on saving some of the crust to eat later, wait to dress the lettuce and top the chicken
crust with it until just before eating.

Salad Base
1, 15 oz can chickpeas, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1 cup frozen fire roasted corn, thawed
1 cup cherry tomatoes, halved
1/2 small red onion, finely diced
1 jalapeno, finely diced (optional)
1/4 cup cilantro, minced

Dressing
Zest of one lime
Juice of 2 limes or 1/4 cup lime juice
2 tbsp extra virgin olive oil (optional)
1 tbsp maple syrup
1 large clove of garlic, crushed or 1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder or Tajin
1 tsp smoked paprika
1/4 tsp salt

In a medium mixing bowl, combine beans, corn, tomatoes, red onion, and cilantro.
In a separate cup or bowl combine lime zest, lime juice, oil, maple syrup, and remaining
seasonings. Whisk the vinaigrette together and pour dressing over beans and gently toss
everything together to coat.
Place beans in the fridge to chill for at least an hour before serving. When ready to serve, make
sure to toss again, then enjoy!

1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper to taste
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli

Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5
minutes until tender-crisp.
Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another
2-3 minutes until the tomatoes begin to soften.
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until
everything is heated through.
Serve the ravioli hot, topped with additional Parmesan cheese if desired.

2 cans crescent roll dough
1 lb corned beef (sliced or shredded)
8 slices Swiss cheese
1 ½ cups sauerkraut (drained)
½ cup Thousand Island dressing
1 egg (beaten)
1 tsp caraway seeds (optional)

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the baking dish.
Layer half of the Swiss cheese on top of the dough.
Spread the corned beef evenly, then add the drained sauerkraut.
Drizzle the Thousand Island dressing over the sauerkraut.
Top with the remaining Swiss cheese slices.
Unroll the second can of crescent dough and place it on top, sealing the edges.
Brush the top with beaten egg and sprinkle with caraway seeds if using.
Bake for 25-30 minutes or until golden brown.

* 1 pound rigatoni pasta
* 1 cup crumbled feta cheese
* 1/2 cup dried cranberries (craisins)
* 1/2 cup chopped walnuts or pecans (toasted for better flavor)
* 1/4 cup chopped fresh parsley or chives (or a mix)
* Optional: 1/4 cup red onion, thinly sliced
Lemon Vinaigrette
* 1/4 cup extra virgin olive oil
* 1/4 cup fresh lemon juice
* 1 tablespoon Dijon mustard
* 1 tablespoon honey or maple syrup (to balance the tartness)
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

Cook the rigatoni according to package directions until al dente. Drain and rinse with cold water
to stop the cooking process and prevent sticking.
While the pasta is cooking, lightly toast the walnuts or pecans in a dry skillet over medium heat
for a few minutes until fragrant. Be careful not to burn them. Let them cool slightly and then
chop them if needed.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey/maple syrup,
minced garlic, salt, and pepper.
In a large bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, toasted nuts,
and chopped herbs. Add the sliced red onion, if using.
Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
The salad is best served chilled. You can cover and refrigerate it for at least 30 minutes to allow
the flavors to meld.

Southwest Chicken Salad
1-1.5 lbs. chicken tenderloin, cooked and shredded
¾ cup black beans rinsed, drained and dried
¾ cup red bell pepper diced
¾ cup chickpeas rinsed, drained and dried
¾ cup whole kernel corn rinsed, drained and dried
¾ cup cucumber core and dice
⅓ cup shallots finely diced
¼ cup jalapeno finely diced
¼ cup cilantro chopped small
¼ cup shredded cheddar cheese
kosher salt to taste
cracked black pepper to taste
Chili Lime Yogurt Dressing
½ cup 0% Greek yogurt
2 tablespoons lime juice fresh squeezed
2 tablespoons diced green chilis mild, canned works best
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
1-2 tablespoons water add more or less based on your preferred thickness

Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal
temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred
the chicken using two forks.
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice,
mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt
and water. Whisk well and set aside.
For a thicker dressing add less water, for a thinner dressing add more water. You can adjust
based on your preference.
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season
with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or
as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well
coated.

2 large sweet potatoes, washed and scrubbed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Creamy Garlic Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/4 cup heavy cream
1 tablespoon chopped fresh parsley
1/4 teaspoon dried oregano
Salt and pepper to taste

For the Spinach:
1 cup fresh spinach
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the Sweet Potatoes:
Pierce each sweet potato with a fork several times. Rub the sweet potatoes with olive oil, garlic
powder, onion powder, salt, and pepper.
Roast the Sweet Potatoes:
Place the sweet potatoes directly on the oven rack and roast for 45-60 minutes, or until they are
tender when pierced with a fork.
Make the Creamy Garlic Sauce:
While the sweet potatoes are roasting, melt butter in a small saucepan over medium heat. Add
minced garlic and cook for 1 minute, until fragrant. Stir in the heavy cream, parsley, oregano,
salt, and pepper. Cook for an additional 1-2 minutes until the sauce is smooth and creamy.
Sauté the Spinach:
In a skillet over medium heat, sauté the fresh spinach until wilted.
Assemble and Serve:
Once the sweet potatoes are done, cut them in half lengthwise. Top with sautéed spinach and
drizzle generously with the creamy garlic sauce.