BLT Chicken Salad-Stuffed Avocados

Ingredients:

2 avocados, halved and pitted
2 cups diced, cooked chicken (10 ounces)
3/4 cup Primal Kitchen Mayo with Avocado Oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped chives
1 romaine heart, thinly sliced
6 ounces cherry tomatoes, halved
6 slices cooked bacon, crumbled
How to Make It:
In a small bowl, whisk together Primal Kitchen Mayo, lemon juice and chives.
Pour ½ cup of the dressing over the chicken and mix well to evenly coat the chicken. Add salt to taste.
Spread the sliced romaine and halved tomatoes out on a platter. Drizzle the remaining dressing over the lettuce and tomatoes.
BLT Chicken Salad-Stuffed Avocados
Set the avocado halves on top. Spoon chicken salad into each avocado half.
Sprinkle crumbled bacon over the top of the chicken, avocado, lettuce and tomatoes.

Salmon Sheet Pan Dinner

Ingredients:

1 1/2 lb (600g) salmon fillet, cut into chunks
1 lb baby potatoes, quartered
1 lb zucchini, sliced with a mandoline
1 teaspoon salt and cracked pepper
1/4 cup olive oil, or melted butter
3 cloves garlic, minced
1/2 tablespoon fresh chopped dill
1 tablespoon fresh chopped parsley
1 teaspoon red chili pepper flakes
2 tablespoons lemon juice
Lemon slices, for garnish



How to Make It:
1. To bake the sheet-pan salmon recipe: Preheat your oven to 425ºF (220ºC). Line a sheet pan with parchment paper. Season salmon with salt and pepper and arrange in the middle of the sheet pan.
2. Boil the quartered potatoes in salted water for 8 minutes. This will ensure potatoes are roasted evenly.
3. In the meantime, in a small bowl, combine olive oil, lemon juice, garlic, salt, pepper, parsley, dill, and red chili pepper flakes.
4. Drain potatoes and arrange around the salmon on the sheet pan. Add the zucchini slices on the side and sprinkle the veggies with salt and pepper.
5. Drizzle generously the salmon fillets with the mixture and transfer the sheet pan to your oven and bake the salmon for 15 minutes, until salmon is cooked through and the veggies are crisp-tender.
6. Remove the baked salmon sheet pan from the oven and serve the baked salmon sheet pan immediately from the sheet pan, with more sauce on the side. Enjoy!

Salmon Sheet Pan Dinner

Ingredients:


1 Tablespoon Olive Oil
1 small Onion (finely diced)
1 lb. Lean Ground Beef
3/4 teaspoon Garlic Powder (or 5 garlic cloves, finely minced)
3/4 teaspoon Salt
1/2 teaspoon Pepper
32-40 ounce jar Marinara Sauce (may use more depending on how "saucy" you want it)
Parmesan Ricotta Cheese Filling:
2 cups Whole Milk Ricotta Cheese
1 cup Grated Parmesan Cheese
1 large Egg
1 teaspoon Dried Basil
3/4 teaspoon Salt
1/2 teaspoon Pepper
12 Lasagna Noodles
4 cups Mozzarella Cheese (may use more if you want it extra cheesy)


How to Make It:
Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook for about 3-4 minutes. Add ground beef and increase heat to medium-high. Cook until the meat begins to brown, about 5 minutes. Sprinkle with garlic powder, salt, and pepper.
Lower heat to low and add marinara sauce. If you want the lasagna to be extra saucy, I suggest adding more sauce. Let the sauce continue to simmer.
Parmesan Ricotta Cheese Filling:
In a small bowl, stir together ricotta cheese, parmesan cheese, egg, basil, salt, and pepper.
Cook lasagna noodles according to package instructions.
Spread the bottom of a 9 x 13 baking pan with 1/4 cup of the meat sauce. Place 3 noodles in a single layers on top of the sauce. Spread each noodle with parmesan ricotta cheese filling and sprinkle with 1 cup of mozzarella cheese and meat sauce. Repeat. Finish with remaining mozzarella cheese.
Spray a large piece of foil with non-stick cooking spray and cover the lasagna. Bake for 15 minutes and then remove the foil. Continue to bake until the cheese if bubbling, about 25 minutes longer. Cool the lasagna for 10 minutes before cutting into pieces. 

Vegan Spaghetti and (Beyond) Meatballs

Ingredients:


1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
4 tablespoons olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 ¼ teaspoons salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground)
1 tablespoon vegan bread crumbs
1 ½ teaspoons dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 (12 ounce) package spaghetti


How to Make It:
Step 1
Dice tomatoes and return them to the can with their juice.
Step 2
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
Step 3
Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
Step 4
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Step 5
Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
Step 6
Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti

Garlic Butter Chicken Bites with Lemon Asparagus

Ingredients:

3 boneless, skinless chicken breasts, cut into bite-sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning or Herbes de Provence
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup (125ml) low-sodium chicken broth
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish
For the chicken seasoning:

1 teaspoon salt
1 teaspoon fresh cracked black pepper
2 teaspoons onion powder

How to Make It:
1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.
2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.
3. Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown.
4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.
5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices and serve your garlic butter chicken bites and asparagus immediately. Enjoy!
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