Cheesy Chicken Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant
 
Ingredients
  • 2 Medium Eggplants sliced in half lengthwise.
  • 2 tsp Minced Garlic
  • 3-4 Tbs Olive Oil
  • Salt and Pepper
  • 6 Thin sliced boneless chicken breast (cooked and shredded)
  • ½ container of grape tomatoes sliced in half
  • ½ pkg. Shredded cheddar jack cheese (cheddar can be used)
  • 4 Tbs chopped scallions
Instructions
  1. Pre-Heat oven to 400° F.
  2. Place sliced eggplant on a lined ,rimmed cookie sheet
  3. Sprinkle each with minced garlic
  4. Drizzle eggplant with olive oil and add salt and pepper
  5. Place in oven for 25- 30 minutes
  6. Remove from oven add shredded chicken, cheese, and tomatoes
  7. Return to oven for 10 minutes until cheese is melted.
  8. ~Enjoy!

 

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Lemon Garlic Chicken with Sauteed Kale

Lemon Garlic Chicken with Sauteed Kale
 
This tasty dish comes together quickly and is very figure friendly. This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
Ingredients
  • 4 4 to 6-oz. boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 T. extra virgin olive oil (I use grapeseed oil)
  • 2 cloves garlic, finely minced ( use garlic galore)
  • 1 medium shallot, thinly sliced
  • 1 tsp crushed red pepper flakes (optional)
  • 2 T. butter
  • 1 organic lemon, washed and thinly sliced
  • 2 tsp fresh oregano
  • ½ cup dry white wine
  • ½ chicken stock
  • 2 T. extra virgin olive oil (I use grapeseed oil)
  • 1 large bunch kale or Swiss Chard, torn into small pieces
  • 2 cloves garlic, finely minced
  • 2 T. fresh lemon juice
  • salt and pepper, to taste
Instructions
  1. Place chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is the same thickness throughout, approximately ½ inch.
  2. Remove and discard plastic wrap and liberally season chicken breasts with salt and pepper.
  3. Add the garlic and olive oil to a large skillet and set to medium-high heat. Saute for 2-3 minutes, until garlic begins to brown. Remove garlic from pan with a slotted spoon and discard. Add shallots and red pepper flakes, if desired, to the garlic infused pan oil and saute for another 2 minutes.
  4. Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon "melts." Push the lemon rinds to the sides of the skillet and place chicken breasts in pan, being careful not to overcrowd. (Work in batches, if necessary). Cook the breasts for 5-7 minutes per side, until the breasts start to brown and an instant-read thermometer reads 165 degrees when inserted.
  5. While the chicken is cooking, prepare the kale by heating garlic and olive oil in a separate skillet over medium-high height for about 2-3 minutes. Reduce heat and add kale. Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic. Remove from heat and add fresh lemon juice and stir. Season with salt and pepper, to taste.
  6. Once finished, remove chicken from heat and tent with aluminum foil to rest.
  7. Return the skillet to medium-high heat and deglaze with the white wine and chicken stock. Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half. Pour pan sauce over chicken breasts and serve with sauted kale or Swiss chard.

 

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Chunky Chicken Salad Lettuce Wraps

Chunky Chicken Salad Lettuce Wraps
Serves: 4-6
 
This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead. TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
Ingredients
  • Dressing:
  • 1 T. real mayonnaise
  • 2 T. Greek yogurt
  • 2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. garlic powder
  • 2 t. dried oregano
  • salt and pepper, to taste
  • Chicken Salad:
  • 12 oz. rotisserie chicken breast, chuck into equal size cubes
  • 3 stalks celery, chopped
  • ¾ c. pecans, roughly chopped
  • 15 red grapes, washed and cut in half
  • 3 T. fresh parsley, washed, stems removed and finely chopped
  • 2 green onions, finely sliced, green part only
  • 4-6 large Romaine lettuce leaves
  • salt and pepper to taste
  • Garnish (optional):
  • chopped fresh parsley
  • Sliced green onions
Instructions
  1. In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano.
  2. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
  3. In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
  4. Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine.
  5. To serve, divide the chicken salad between the Romaine lettuce leaves.
  6. Garnish with parsley and/or green onions, if desired, and serve immediately.

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CHICKEN ‘POT PIE’

CHICKEN 'POT PIE'
 
Ingredients
  • One 4-6 pound chicken
  • Water - enough to cover chicken in cooking pot
  • 1-2 teaspoons salt, based on personal preference
  • black pepper to taste
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • For the Potpie dough:
  • 2 c. flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tbsp. butter
  • 1 egg
  • ½ to ¾ Cup milk
Instructions
  1. Place whole chicken in a large pot, and cover it with water.
  2. Cook for about 1½ hours, or until chicken begins falling off the bones.
  3. Cool, and remove from broth. Debone chicken and cut into large chunks.
  4. Strain broth and place back into pot. Add chopped chicken, salt, and pepper. Add carrots and celery. Bring to simmer over low heat.
  5. To make noodles:
  6. Mix together dry ingredients. Add butter and mix with fork. Add egg. Add milk a little at a time.
  7. Mix until dough forms a ball. Roll out on floured surface. Cut into squares.
  8. Bring simmering broth mixture to low boil.
  9. Drop dough squares into boiling pot pie one at a time.
  10. Cook uncovered 15-20 minutes or until done.

 

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Avocado Egg Salad

Avocado Egg Salad
Serves: 2
 
Here's a good one for the Easter season!
Ingredients
  • 4 hardboiled eggs, peeled and chopped
  • 1 medium avocado, diced
  • 4-5 tbsp diced red onion
  • 4 celery stalks, diced
  • 1 diced cucumber
  • 1-2 tbsp Dijon mustard
  • 2 tsp rice wine vinegar
  • Sea Salt and pepper to taste
Instructions
  1. Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit.
  2. Taste and adjust mustard, vinegar, salt and pepper to liking.
Notes
Always start with the lesser amount of ingredients and adjust taste with more if needed.
Can be eaten alone, over a bed of spinach or stuffed in lettuce cups.

 

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Low Carb Big Mac Meal

My friend makes  this often and YES it tastes JUST like a Big Mac 😀 She doubled this recipe. Below is the thousand island recipe she made as well, its really good too. Make sure to share this one its a Keeper 😀


Ingredients:
Ground beef – 1 1⁄2 Pound
Bouillon – 1 Tablespoon (Use chicken)
Onion flakes – 2 Tablespoon , dried
Parsley – 1 Tablespoon , dried
Garlic powder – 1 Teaspoon
Cheddar cheese – 8 Ounce
Low carb thousand island dressing – 2 Tablespoon
Egg – 3 Medium , beaten
Sour cream – 1⁄4 Cup (4 tbs)
Dill pickle – 1⁄2 Cup (8 tbs)
Onion powder – 2 Teaspoon

Directions:

1. Preheat oven to 375 degrees F.
2. In a large skillet, brown ground beef. Season with chicken bouillon, dried onion flakes, parsley, onion powder, and garlic powder.
3. In a large bowl, place seasoned ground beef. Add cheddar cheese, thousand island dressing, eggs, sour cream, and dill pickles. Mix together thoroughly.
4. Add ground beef mixture to an 8×11-inch baking dish and spread to corners. Bake for 30 minutes. ENJOY

Thousand Island Recipe:
1 cup Mayonnaise (16 tbs)
1/3 cup Ketchup (5.5 tbs)
2 Tbs sweet pickle relish
1/2 tsp, Onion Powder
dash of salt
dash of garlic powder

Put all ingredients in a jar, screw on lid and shake well

 

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Megan’s Boom-Boom Shrimp

Megan's Boom-Boom Shrimp
 
Ingredients
  • 1 (12-18oz) box frozen popcorn shrimp
  • ¼ cup Thai chili sauce
  • 1 Tbl Sriracha sauce (more if you want hotter, less if you want mild)
  • 2 Tbl honey
  • 2 Tbl mayonnaise
Instructions
  1. Make shrimp according to box instructions.
  2. In bowl mix the four ingredients together till combined.
  3. As soon as shrimp is done and hot toss the sauce on and coat.
  4. Enjoy!

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Low Carb Chicken, Sausage & Broccoli Casserole

Low Carb Chicken, Sausage & Broccoli Casserole
 
Ingredients
  • 3 -4 cups diced cooked chicken
  • 1 lb pork sausage
  • 1 stalk celery, chopped fine
  • 1 tablespoon onion, chopped
  • 1⁄2 lb mushroom, sliced
  • 8 ounces cream cheese, softened
  • 16 ounces frozen broccoli, cooked well and drained
  • 8 ounces cheddar cheese, shredded
  • salt
  • 1⁄2 teaspoon pepper
Instructions
  1. Brown the sausage with the celery, onion and mushrooms.
  2. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked broccoli. Mix all ingredients and spread in a greased 9"x13" baking dish.
  3. Bake, covered with foil, at 350º for about 30 minutes.
  4. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

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Ham & Cheese Sliders

Ham & Cheese Sliders
 
Ingredients
  • 1 pack King's Hawaiian Rolls
  • 1 lb black forest ham, sliced thin or shaved
  • 1 lb Swiss Cheese, sliced thin
  • ½ cup butter
  • 3 Tbsp Sweet hot honey mustard (or Dijon)
  • 1 tsp Worcestershire sauce
  • 2 tbsp. minced onions
  • 1 tsp onion powder (optional)
  • 1 tbsp poppy seeds
  • Olive oil Mayonnaise (enough to thinly spread on rolls)
Instructions
  1. Preheat oven to 350°. Grease or spray a 9x13 baking dish.
  2. Melt butter and mix in mustard, Worcestershire sauce, poppy seeds, onion powder and minced onion. Simmer for several minutes.
  3. Cut the rolls in half (horizontally) and then spread mayonnaise on rolls then place the bottom halves in the baking pan.
  4. Pour and spread about one-third of the butter mixture on the rolls in the pan then add the ham and cheese.
  5. Place the tops of the rolls on next and saturate the rolls with the remaining butter mixture.
  6. Cover and bake for 20 minutes, then remove foil and bake for 5 more minutes.

 

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🌮 STREET TACOS 🌮

Makes 9 tacos. Low carb and Keto friendly. Feel free to double the recipe to make more!

Ingredients:
1 lb Meat, thin steak skirt meat (Carne asada)
Juice of 1 orange
Juice of 3 limes
Teaspoon pepper
1/2 teaspoon of salt
Combine these ingredients and marinate meat for 2-3 hours

Shells:
BelGioioso Provolone Slices (9)

Brown meat in skillet with a tablespoon of  butter

Bake Provolone slices flat on cookie sheet at 350° for about 13 minutes or until they become a golden brown. Remove cheese slices promptly from cookie sheet and lay on taco shaped tool. We used a large bowl to create the “taco shell” shape. As the shells cool they will harden.

Turn shells over and fill with meat, cilantro, Pico de Gallo & avacado.

Enjoy! Low carb and Keto friendly. 😋

 

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Lisa’s Low carb Chicken and Veggies Italian Style

Lisa's Low carb Chicken and Veggies Italian Style
 
Ingredients
  • 1 tsp Coconut oil or butter for cooking
  • 1 onion chopped up
  • ½ green pepper chopped
  • ½ yellow pepper chopped
  • 2 tomatoes chopped
  • 5 cooked chicken strips (leftover chicken)
  • ½ tsp Italian seasoning
  • Salt and Pepper to taste
Instructions
  1. In frying pan, heat up coconut oil.
  2. add onions, stir cook about 2 min.
  3. add green and yellow peppers cook about 2 min.
  4. add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.
  5. Last add your cooked chicken and cook for about a few more minutes

 

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Meghan’s Cheesy Chicken & Cauliflower Casserole

Meghan's Cheesy Chicken & Cauliflower Casserole
 
Ingredients
  • 2 heads of cauliflower
  • 1 lb bacon
  • 1 lb chicken
  • Grapeseed Oil
  • Salt & Pepper
  • 2 bags shredded cheese
  • 16 oz Heavy Whipping Cream
Instructions
  1. Cut Cauliflower into bite size pieces and add to pyrex dish, drizzle with olive oil, s&p and bake at 375 until top looks brown.
  2. Cook bacon until almost crispy and drain on a paper towel.
  3. Cut chicken into bite sized chunks, season with salt and pepper and any other seasonings of your choice and cook in the bacon fat until chicken is done.
  4. Mix chicken and cauliflower in pyrex dish, crumble bacon over top, mix in 2 bags of shredded cheese, and add 16 oz. of heavy whipping cream. Mix completely, being careful not to break up the cauliflower.
  5. Bake on 350 until cheese is a golden brown
  6. Enjoy!

 

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Easy Formula For Building Your Smoothie Bowl

 

Easy Formula For Building Your Smoothie Bowl

A smoothie bowl, also known as an acai bowl, provides all the healthiest smoothie ingredients you are used to, in a thicker smoothie with delicious toppings. It not only changes the way you eat smoothies, but is great for replacing other breakfast items like cereal or oatmeal, but providing just as many nutrients. Here is an easy formula to follow when building the perfect smoothie bowl.

Start With Your Fruit or Veggies

Like all smoothies, you want to start by choosing your fruits and veggies. Vegetables don’t need to be included in every smoothie, but adding some kale or spinach is a good idea when you want a greens smoothie or simply one with added nutrition. For the fruit, try to choose frozen fruit, since it helps to thicken up the smoothie and keeps it from turning to a thin liquid too quickly. You want your smoothie bowl to be nice and thick so it is easy to eat with a spoon. While you can use any fruits you want, here are some popular options:

* Bananas
* Strawberries
* Blueberries or raspberries
* Mango
* Honeydew melon
* Watermelon
* Papaya
* Cantaloupe
* Cherries
* Apples
* Oranges or lemons
* Pomegranates
* Mangos

Add in a Thickening Ingredient

Next up is the thickening ingredient! Many people choose to make this their main source of protein in the smoothie base, such as yogurt, protein powder, or even tofu if you like it. Nut butter is also an excellent choice, such as peanut butter or almond butter. You can also make this a traditional acai bowl by adding an acai packet to the base. These either come in a freeze-dried powder or frozen smoothie pack, which help add nutrition, flavor, color, and thickening to the smoothie. You can usually find them at health food stores, though your regular grocery store might also have them.

Choose Your Liquids

All smoothies need at least a little liquid since it helps the blender to break up the fruit and other ingredients. Just be sure to add less liquid than you normally would for a smoothie. If you are watching the sugar and calorie content of the smoothie base, using water works just fine. You can also use coconut water or coconut milk, soy milk, almond milk, or any type of dairy liquid. You may also want to use some fruit juice for added flavor, but be careful not to add too much. If you end up adding a little too much liquid, just add in more fruit and thickening ingredient.

Top it Off!

The last step of the smoothie bowl formula is the topping! You can use one or multiple toppings, depending on how you want to present the bowl. Many bowls use a sprinkle of chia seeds for the interest in color and texture, along with cacao nibs, muesli, granola, or shredded coconut. Any type of nuts or seeds work really well for the top of smoothie bowls, as well as berries and other sliced fruit.

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Garden Crisp Chicken Pasta Salad

Garden Crisp Chicken Pasta Salad
 
Ingredients
  • Half large Zucchini-quartered and diced
  • Half large yellow squash-quartered and diced
  • 2 large carrots, sliced
  • Broccoli crown, cut into individual florets
  • half head cauliflower, cut up
  • 1 large baked chicken breast (leftovers), diced
  • 1.5 cups Ronzoni Garden Delight Tri Color Penne
  • Ranch dressing
  • Fresh ground black pepper
  • Cheddar cheese, if desired
Instructions
  1. Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp.
  2. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold.
  3. Drain well.
  4. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated.
  5. Sprinkle with a small amount of cheese, if desired.

 

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★★★ Melt in your Mouth Smoked Chicken ★★★

★★★ Melt in your Mouth Smoked Chicken ★★★
 
Ingredients
  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • Allegro Original Marinade
  • BBQ sauce
Instructions
  1. Carefully rinse chicken with cold water and pat dry with a paper towel.
  2. Wrap Chicken in Heavy Duty Foil leaving the top open; then pour equal parts of the Allegro Marinade and BBQ Sauce over outside and inside of chicken. Next, cover the top with foil and seal it tight. Put in refrigerator over night.
  3. Heat oven to 300 degrees. Place the foil wrapped Chicken in large Roasting Pan and put in oven and cook for 2 hours.
  4. Remove from oven and CAREFULLY remove the foil from the top of the chicken.
  5. Then take the foil wrapped chicken out of the roasting pan, and slide it in a prepared smoker, and let chicken remain in the marinade mix.
  6. Cook at 250 degrees for 2 hours in the smoker.
  7. A smoked Chicken is completely cooked when the inside temperature is around 185 degrees F in the thickest part of the chicken breast and the juices run clear.
  8. Remove it from smoker and serve with additional BBQ sauce.

 

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Wendy’s Strawberry Fields Chicken Salad Copycat Recipe

Wendy's Strawberry Fields Chicken Salad Copycat Recipe
 
Ingredients
  • 2 large or 3 small Chicken Breasts
  • 8-12 oz. Crispy Bacon
  • 1 pint Fresh Strawberries
  • Pinch of Lemon Pepper
  • 1-2 tbsp Olive Oil
  • Mixed Salad Greens
  • Fresh Spinach
  • 3 oz. Blue Cheese or Feta Cheese
  • 2-3 Tbsp Chopped Red Onion
  • 2-3 Tbsp Honey Roasted Sunflower Seeds
  • Handful of Tomatoes and Blackberries (optional)
Instructions
  1. Preheat oven to 400*.
  2. Generously season chicken breasts with lemon pepper. Coat with olive oil. Allow to sit for at least 30 minutes.
  3. Cook bacon in the until crispy. While bacon is cooking, place chicken on a well-seasoned glass baking dish to bake.
  4. Bake until golden on the outside and no longer pink on the inside. The bacon and the chicken usually get finished around the same time.
  5. While the bacon and chicken are cooking, wash and slice the strawberries.
  6. Chop the salad greens, and gather the other ingredients.
  7. Once the bacon is cooked, crumble it into bite-size pieces.
  8. Slice Chicken. Layer the Salad as follows-->
  9. Mix Salad Greens and Spinach in the bowl first. Add Chicken and bacon.
  10. Sprinkle the red onions on top of the meat layer. Cover the top with strawberries.
  11. Sprinkle on the blue cheese and sunflower seeds.
  12. Add a few tomatoes and blackberries (optional)
  13. Serve and Enjoy!

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*** Cabbage and Meatballs ***

*** Cabbage and Meatballs ***
 
Ingredients
  • 2 lbs. Ground beef
  • 1 med. onion diced
  • ½ tsp. garlic powder
  • salt to taste
  • pepper to taste
  • ½ c. instant rice
  • 1 can Campbell's tomato soup
  • 1 lg. head of cabbage
Instructions
  1. Put ground beef in bowl, mix 1 diced med onion, 1//2 tsp. garlic powder, salt, pepper, ½ c. instant rice. Mix well, form meatball set aside on wax paper or aluminum foil.
  2. Clean head of cabbage and take leaves off. Take a leaf of cabbage and wrap a meatball so that it is covered and place in a soup pot. Do this until all the meatballs are used.
  3. Take remaining cabbage and cut up and place in pot.
  4. Take can of tomato soup and pour over cabbage and meatballs.
  5. Fill soup can up with water and pour into pot.
  6. Bring to a boil, then let simmer until cabbage is tender. Stir occasionally.

 

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Stuffing Meatloaf

Stuffing Meatloaf
 
Ingredients
  • 1 package Stove Top Stuffing mix, dry
  • 1 c. warm water
  • 1½ lbs. lean ground beef
  • 2 eggs, slightly beaten
  • 1 package onion soup mix
Instructions
  1. Preheat oven 350°. Coat inside of bundt pan with cooking spray.
  2. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.
  3. Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.
  4. Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.
  5. Bake 1 hour or until no longer pink inside.
  6. Remove and allow to rest 5 minutes before cutting into.

 

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FIESTA LIME CHICKEN

 

Marinade:
2 tbsp. minced fresh cilantro
1 minced clove of garlic
3 1/2 Tbsp. lime juice (fresh)
2 Tbsp. oil- I use grapeseed oil
4 chicken breasts
combine marinade ingredients,put into a ziploc bag add chicken. Seal and chill 5 hours or overnight.

Mexi-Ranch Sauce:
1/4 cup mayo
1/4 cup sour cream
1 Tbsp. milk
2 minced fresh jalapeno
1 Tbsp. minced fresh onion
1/4 tsp. dried parsley
1/8 tsp.salt
1/8 tsp. dried dill weed
1/2 tsp. paprika
dash of ground pepper
1 Tbsp crushed chili flakes
2 tbsp. spicy seasoning ( Chipotle is what I used )
1 tsp. vinegar

Mix all sauce ingredients until smooth,cover and chill until needed.
when you’re ready to prepare the chicken,preheat grill and cook chicken 3-5 minutes per side or until done .
arrange grilled chicken in baking pan. spread a layer of mexi-sauce dressing over each piece followed by shredded cheese.
bake chicken for about 10-15 minutes and broil for 2-3 min.
spread a bed of fried tortilla strips on each plate. top with chicken breast and serve with rice and pico-de-gallo or salsa.
Enjoy!

 

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No Carb Stuffed Tomatoes

No Carb Stuffed Tomatoes
 
Ingredients
  • 4 large tomatoes
  • 1 finely chopped white onion
  • 1 green pepper chopped bite-size
  • ¼ pound extra-lean ground beef
  • ½ cup finely chopped celery
  • Salt/pepper to taste
  • parsley, chopped or dried
  • Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc
Instructions
  1. Preheat oven at 350.
  2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
  3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
  4. Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes