Ingredients:
5 mini romaine heads
1/4 cup mayo
1/4 cup sour cream
1 tsp dried chives
1/4 tsp white pepper
1/4 tsp onion powder
1 tsp Dijon mustard
Squeeze of lemon
1.5 oz blue cheese (about 1/3 c, grated) + more for topping
1-2 tbsp half and half
Cherry tomatoes (small chop) for topping
3 slices bacon
Fresh chives for topping
Fresh parsley for topping
Black pepper to taste
Balsamic glaze for topping

Crisp up the bacon and chop super small.
Remove outer leaves of your mini romaine. Wash and dry well.
Cut off a bit of the ends and cut in half.
Combine mayo, sour cream, lemon squeeze, white pepper, blue cheese and chives. Whisk
together and use a fork to smooth the blue cheese to taste. Add half and half a tsp at a time for
the consistency of your liking (you want the dressing to stick to the lettuce).
Drizzle the romaine with the dressing, add a bit of balsamic glaze, bacon, tomatoes, chives,
parsley, black pepper and more blue cheese.

4 cups cooked rigatoni
3-4 cups fresh arugula
1 cup marinated artichoke hearts, diced
1/2 cup grated Parmesan
Zest from 1-2 whole lemons depending on how lemony you like it

For the dressing:
2 lemons, juiced
½ c olive oil
1 Tbsp minced shallot
1 Tbsp minced garlic
¼ c Parmesan cheese
Salt and pepper

Combine the lemon juice, olive oil (or use the oil from the marinated artichoke hearts for extra
flavor!), 1 tablespoon each minced garlic and shallots, 1/2 teaspoon each black pepper and salt,
and 1/4 cup Parmesan cheese.
Add red pepper flakes for a bit of heat if desired, then shake rigorously, pour over the combined
salad ingredients, toss, and enjoy!

⁃ 3 tablespoons extra-virgin olive oil
⁃ 2½ teaspoons grated fresh ginger, divided
⁃ 1 teaspoon grated garlic
⁃ ½ teaspoon crushed red pepper
⁃ 1 small head cabbage, loose outermost leaves removed, core trimmed
⁃ 1½ tablespoons reduced-sodium soy sauce
⁃ 1½ tablespoons rice vinegar
⁃ 1½ tablespoons toasted sesame oil
⁃ ¼ teaspoon salt
⁃ ¾ cup thinly sliced scallions, divided
⁃ 2 tablespoons toasted sesame seeds

Preheat oven to 425°F with rack in lower third position. Line a large rimmed baking sheet with
foil. Stir 3 tablespoons oil, 1½ teaspoons ginger, 1 teaspoon garlic and ½ teaspoon crushed red
pepper together in a small bowl.
Cut cabbage into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on
the prepared baking sheet. Rub the oil mixture all over the cabbage wedges, working it into the
leaves. Roast, flipping once, until tender and charred in spots, 35 to 40 minutes. Let cool for 5
minutes, then coarsely chop.
Meanwhile, whisk 1½ tablespoons soy sauce, 1½ tablespoons vinegar, 1½ tablespoons sesame
oil, ¼ teaspoon salt and the remaining 1 teaspoon ginger together in a large bowl until slightly
thickened. Add the chopped cabbage, ½ cup scallions and 2 tablespoons sesame seeds; toss to
coat. Let stand for 10 minutes to allow the flavors to meld. Top with the remaining ¼ cup
scallions.

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 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!

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 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.

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 (5-ounce) package baby spinach
1 (15-ounce) can no-salt-added white beans, rinsed
1 (10-ounce) container cherry tomatoes, halved
1 cup mozzarella pearls
1/3 cup chopped fresh basil, plus more for garnish

Whisk vinegar, oil, mustard, salt and pepper together in a large bowl. Add spinach, beans,
tomatoes, mozzarella and basil; toss to combine. Garnish with more fresh basil, if desired.

1 1/2 c. water or low-sodium vegetable broth
3/4 c. quinoa, rinsed and drained
1/2 c. dried cranberries
1 large bunch curly kale (about 5 oz.), roughly chopped
Kosher salt
2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
1/4 small red onion, thinly sliced
1/3 c. toasted pecans, roughly chopped (or walnuts)
2 oz. crumbled feta (or goat cheese)
1 Tbsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper

In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to
medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes.
Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.
Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your
hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to
kale and toss to combine.
In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt
and black pepper.
Pour dressing over salad and toss to combine