1 medium onion, sliced

½ red pepper, slice

½ green pepper, sliced

2 Tbsp butter

1 pound fresh shrimp, peeled and deveined

Juice of one lemon

1 Tbsp Old Bay seasoning

1 tsp garlic salt

Flour tortillas

Sauté onion and pepper in butter until crisp-tender

Add remaining ingredients, except tortillas and sauté 5 min or until shrimp is pink.  Serve on tortillas.  If desired, top with salsa, sour cream, shredded cheese and guacamole.

Serve 6-8

4 chicken Breasts

3 Tbsp olive oil

1 cup barbeque sauce

8 slices bacon, cooked crisp, drained

4 slices Pepper Jack or Swiss cheese

1 cup dried onions

Salt and pepper

Season chicken with salt and pepper and sauté in olive oil until no longer pink

Top with bacon, cheese and dried onion

Serve over a bed of rice or on a bun

1 package (36) Oreos

8 oz. cream cheese, softened

2 24 oz packages of white almond bark or melting chocolate

Valentines sprinkles

Mini heart cookie cutter

Instructions:

Line a baking sheet with parchment paper.

Process Oreos (including filling) in your food processor, until you have an Oreo “sand”.

In a large bowl, combine crushed Oreos and softened cream cheese.

Mix together with your hands until well combined.

Take a piece of parchment paper and lay a big heaping spoonful of the cookie mixture.

Fold over the parchment and press the cookie mix into about a 1/2 inch layer.

Using your mini heart cookie cutter, cut out cookie shapes.

Repeat until all of the mixture has been cut into heart shapes.

Chill them in the refrigerator for about an hour.

Then, melt almond bark or chocolate in the microwave on 30 second intervals, stirring well between.

Dip Oreo hearts into the melted almond bark/chocolate and place back onto the parchment.

Coat with Valentines sprinkles immediately, before the coating dries.

Chill again in the refrigerator until the coating is set.

3 chicken breasts, cooked/grilled

1 pound thick cut bacon, cooked

8 ounces of cream cheese

1 cup cheddar and jack cheese mix, shredded

½ packet Ranch Seasoning

4 large tortillas, burrito sized

Chop the chicken and the bacon into a small dice (see picture above)

Add all the ingredients except the tortillas into a large bowl and mix well.

Spread a quarter of the mixture onto each tortilla evenly.

Roll into a pinwheel, tightly.

Cut into 1″ pieces and serve cold or if you want to heat, cook at 400 degrees for 10 minutes

4 oz. cream cheese, softened

1 c. shredded Cheddar

6 slices bacon, cooked and crumbled

1 tsp. garlic powder

kosher salt

Freshly ground black pepper

1 tube crescent rolls

8 pickle spears, halved

Egg wash, for brushing

Preheat oven to 350º. In a medium bowl, combine cream cheese with cheddar, cooked bacon, and garlic powder. Season with salt and pepper and mix until fully combined.

Unroll Crescent Rolls into triangles and cut in half lengthwise. Spread mixture on each triangle, then top with a pickle. Roll up.

Brush Crescents with egg wash and bake until golden, 12 to 15 minutes.

1 large loaf French bread or 2 smaller loafs

8 oz. cream cheese, softened

1/3 cup sour cream

1/3 cup mayonnaise

1/4 – 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)

1 1/2 tablespoons dry ranch dressing seasoning mix

1/2 tsp EACH chili powder, cumin, smoked paprika, garlic powder, onion powder

salt to taste

1/4 cup Blue cheese crumbles up to 1/2 cup if you LOVE blue cheese

1 cup freshly grated sharp cheddar cheese, divided

1 cup Mozzarella cheese, divided

3 cups packed shredded chicken (about 1 1/2 pounds)

Garnish (optional)

6-8 pieces Cooked and crumbled bacon

blue cheese (only if you love it because its strong)

Preheat oven to 350 degrees F.

Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.

Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.

Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.

Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.

Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

1 (15-ounce) can low-sodium canellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced (about 1 cup)

2 carrots, diced (about 1/2 cup)

2 stalks celery, diced, (about 1/2 cup)

1 small zucchini, diced (about 1 1/2 cups)

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

32 ounces low-sodium chicken broth or vegetable broth

1 (14.5-ounce) can no salt added diced tomatoes

2 cups chopped baby spinach leaves

1/3 cup freshly grated Parmesan, optional

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

1 1/2 lbs boneless skinless chicken breasts*

1 Tbsp olive oil

1 cup chopped green onions (including whites, mince the whites)

2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)

2 cloves garlic, minced

4 (14.5 oz) cans low-sodium chicken broth

2 Roma tomatoes, seeded and diced

1/2 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup chopped cilantro

3 Tbsp fresh lime juice

3 medium avocados, peeled, cored and diced

Tortilla chips, Monterey jack cheese, sour cream for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.

Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).

Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

1/4 cup water (or vegetable broth)

1/2 of a red onion, diced

2 cloves garlic, minced

3 celery stalks, diced

3 medium carrots, diced

1 small head of broccoli, florets

1 cup chopped tomatoes

1 tablespoon fresh ginger, peeled and minced

1 teaspoon turmeric (I used powdered)

1/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper, or to taste (optional)

fine-grain sea salt and black pepper, to taste

6 cups water (or 4 cups vegetable broth + 2 cups water)

2 cups kale, de-stemmed and torn in pieces

1 cup purple cabbage, chopped

juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)

In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.

Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.

Enjoy!

Notes

This cleansing recipe is oil-free because avoiding the use of oil during a cleansing meal is important for the detoxification process (and you won’t miss the oil at all due to all the flavor!) but if you feel like cooking with oil, use a minimal amount – 1 tablespoon or less.

Leftovers stay well in the refrigerator for up to 3 days.

1 tub of Cool Whip

1 box of Jello No Bake Cherry Cheesecake

1 can cherry pie filling

1 ½ cups milk

Honey Graham Crackers

In a large mixing bowl, mix milk and cheesecake filling together for 3 minutes until stiff

Fold in the tub of cool whip

Refrigerate one hour

To serve, place a big amount of the cheesecake mix in the center of a serving plate, then top with as much cherry pie filling as desired.  Place the graham crackers all around the dip and serve.