Italian Chicken Meal Prep Bowls

Easy Italian Chicken Meal Prep Bowls: Brown rice, zucchini, broccoli, tomatoes, and red onion, as well as deliciously seasoned chicken all cooked on a sheet pan for low mess, big flavor, meal prep!

INGRDIENTS:

• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp basil
• 2 tsp marjoram
• 2 tsp rosemary
• 2 tsp thyme
• 1 tsp. paprika
• 2 lbs boneless skinless chicken breasts cut into bite sized pieces
• 1 1/2 cup broccoli florets
• 1 small red onion chopped
• 1 cup plum tomatoes
• 1 medium zucchini chopped
• 2 tsp garlic minced
• 2 Tbs olive oil
• 2-4 cups cooked rice of choice optional
• Meal Prep Containers

INSTRUCTIONS:

1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
3. Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
4. Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
5. .............................
6. .............................

You can find complete recipes click here!

CHILES RELLENOS CASSEROLE

INGREDIENTS:

• 1/2 pound ground chicken or turkey
• 1 cup chopped onion
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• One 16-ounce can fat-free refried beans
• Two 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
• 1 cup (4 ounces) pre-shredded colby-Jack cheese, divided
• 1 cup frozen whole-kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon tabasco sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion slices, optional
• cilantro sprigs, optional

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
3. Arrange half of green chiles in an 11x7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. ....................................
5. ....................................

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Shrimp Fettuccine with Roasted Pepper Sauce

Rich and creamy, hearty and so flavorful, this Shrimp Fettuccine with Roasted Pepper Sauce tastes better than a restaurant-cooked meal. Made in under 30 minutes!

INGREDIENT:

• 1/2 package uncooked Fettuccine pasta (8oz. / 250g.)
• 2 lb. peeled and deveined shrimp (900g.)
• 16 oz. jar roasted bell peppers (450 g.)
• 3 tbsp. butter (45 g.)
• 3 garlic cloves, finely chopped
• 1/2 tbsp. paprika (7 g.)
• 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)
• 3/4 cup Half & Half (180 ml.)
• 1/2 cup grated Parmesan cheese (45 g.)
• chopped parsley to garnish
• salt to taste

INSTRUCTIONS:

1. Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
3. Heat up a large, non-stick pan. Add butter, shrimp, paprika, and red pepper flakes and cook for 3-4 minutes on high heat. Add salt and garlic, and cook for 1 more minute.
4. .............................
5. .............................

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Quick Keto Chili Recipe Made in the Pressure Cooker

INGREDIENTS:

• 1 lb  Ground Beef
• 1 lb Sausage
• 1/2 Onion diced
• 3 Tbs Chili powder
• 1 Tbs unsweetened cocoa powder
• 1 Tbs Smoked Paprika
• 2 Tbs Cumin
• 1/2 Tsp dried oregano
• 1 Tsp salt
• 1 Tsp pepper
• 2 Tsp garlic powder or fresh garlic
• 2 cups beef bone broth I prefer the Kettle & Fire Bone Broth
• 15 oz can of fire roasted tomatoes
• 1 Can of Rotel tomatoes & chilis or 1 small jalapeno, ground and seeds are taken out
• Optional Ingredient:  1/4 Tsp Xanthan for extra thickness

INSTRUCTIONS:

1. Dice the onion.
2. Turn the Instant Pot on Saute mode.  Add 1 Tbs olive oil and saute the onions.
3. Add the raw ground beef and sausage and cook it until it has browned.
4. Add the Chili powder, Cocoa, Smoked Paprika, Cumin, Dried Oregano, Salt, Pepper and Garlic Powder to the meat mixture.  Stir until it's well combined.
5. ............................
6. ............................

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ONE POT KETO SESAME CHICKEN AND BROCCOLI

I love cooking with sesame oil because you need so little to pack a huge flavor punch. This recipe uses coconut aminos but if you’re not doing a Whole30 you can use regular soy sauce, or tamari (gluten free soy sauce) The arrowroot powder in this recipe is optional but I love using it to thicken up the sauce a bit.

INGREDIENTS:

• 1 pound boneless, skinless chicken breast, cubed
• 12 ounces broccoli florets
• ¼ cup coconut aminos, or soy sauce
• 1 tablespoon avocado oil (I use this brand)
• 1 teaspoon sesame oil
• 1 ½ teaspoon arrowroot powder (get it here)
• 1 clove garlic, minced
• ½ teaspoon sesame seeds, plus extra for garnish
• Salt and pepper, to taste
• Red pepper flakes, for garnish
• Green onions, sliced, for garnish

INSTRUCTIONS:

1. Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel. Microwave for 2 minutes until the broccoli is just becoming tender.
2. In a small bowl, mix the coconut aminos and arrowroot powder and set aside
3. In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute.
4. ................................
5. ................................

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Low Carb Stuffed Peppers

A bell peppers stuffed with a meaty filling. They make a tasty keto friendly meal. It can even be made ahead and frozen for an easy meal any time.

INGREDIENTS:

• 6 medium green peppers washed and seeded
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 pound ground beef
• 14.5 ounces diced tomatoes
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 3/4 cup marinara sauce divided
• 3 slices Colby Jack cheese chopped
• 3 slices mozzarella cheese chopped

INSTRUCTIONS:

1. Cut tops off peppers. Hollow out inside and discard seeds. Chop half the tops and set aside.
2. In skillet, saute garlic in olive oil until fragrant. Add in chopped green peppers from tops. Cook for about five minutes.
3. Add in ground beef and cook until browned. 
4. Mix in diced tomatoes, Italian seasoning, sea salt, and onion powder. Cook another five minutes.
5. ...........................
6. ...........................

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The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)

Literally the BEST chocolate cake ever to cross my lips. It is dense and rich and moist and almost brownie-like but still in a cake way. It’s a Magleby’s copycat. You will not regret this!

INGREDIENTS:
For the cake:

•  1 cup salted butter
•  1 cup water
•  1/2 cup cocoa
•  1 cup white sugar
•  2 cups sifted flour, spooned & leveled
•  3/4 teaspoon salt
•  2 eggs, lightly beaten
•  1 teaspoon baking soda
•  1/2 teaspoon baking powder
•  2 teaspoons vanilla
•  1 cup dark brown sugar
•  1/2 cup sour cream

Frosting:

•  1 and 1/2 cups (3 sticks) salted butter, softened
•  3/4 cup cocoa powder, sifted
•  5 and 1/4 cups powder sugar
•  3/4 teaspoon kosher salt**
•  2 teaspoons vanilla
•  3/4 cup heavy cream

INSTRUCTIONS:

1. Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
2. In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
3. Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
4. In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
5. ..........................
6. ..........................

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Kentucky Butter Cake Cookies

All of the buttery flavors of the traditional Kentucky Butter Cake but in a cookie that is made with a cake mix.

INGREDIENTS:

• 1 box white cake mix
• 2 eggs {whisked}
• 1/3 cup butter {melted}

Glaze:

• 1/4 cup butter
• 1/2 cup granulated sugar
• 1 tbsp water
• 1 tsp vanilla

INSTRUCTIONS:
Cookies:

1. Preheat oven to 350 degrees.
2. Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
3. Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
4. ............................
5. ............................

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Honey Mustard Ham & Cheese Sandwich

INGREDIENTS:

• 4 ciabatta rolls
• 16 slices ham
• 8 slices swiss cheese
• 1/2 c. mayo
• 2 Tbsp. honey
• 1-2 tsp. dried mustard
• 1 tsp. poppy seeds
• optional: 1 Tbsp. melted butter + 1/4 tsp. poppy seeds

INSTRUCTIONS:

1. Slice ciabatta rolls lengthwise.
2. Divide ham & cheese evenly among rolls.
3. Prepare honey mustard by combining mayo, honey, dried mustard, and 1 tsp. poppy seeds.
4. Divide honey mustard evenly among sandwiches.
5. ..........................
6. ..........................

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BEST DAMN INSTANT POT PULLED PORK

This is the best damn Instant Pot pulled pork recipe. Yes it is! So tender, juicy and bursting with flavor. You will not believe how easy it is to make.
:

INGREDIENTS:

• 4lb Pork Butt Roast, boneless or bone-in
• 3 tbs light brown sugar
• 2 tsp salt
• 1 tsp ground mustard
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups chicken broth
• 1 tbs Worcestershire sauce
• 1 tsp liquid smoke
• 2 tbs olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

INSTRUCTIONS:

1. Trim fat from pork roast and cut into 4 same size chunks.
2. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
3. Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
4. .........................
5. .........................

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Chopped Israeli Pasta Salad

This veggie-packed pasta salad actually tastes better after a day or two in the fridge. So if you make a big batch on the weekend, you'll have delicious healthy lunches for days. Talk about Mediterranean diet meal planning, made easy!

INGREDIENTS:

• 1/2 pound small bow tie or other small pasta
• 1/3 cup cucumber, finely diced (I like to use small Persian cucumbers)
• 1/3 cup radish, finely diced
• 1/3 cup tomato, finely diced (drain excess liquid)
• 1/3 cup yellow bell pepper, finely diced
• 1/3 cup orange bell pepper, finely diced
• 1/3 cup black olives, finely diced
• 1/3 cup green olives, halved
• 1/3 cup red onion, finely diced
• 1/3 cup pepperoncini, diced
• 1/3 cup feta cheese, finely diced
• lots of fresh thyme leaves
• 1 tsp dried oregano
• salt and fresh cracked black pepper to taste
• dressing
• 1/4 cup, plus more, olive oil
• juice of 1 lemon

INSTRUCTIONS:

1. Cook the pasta in well salted water until just al dente, don't over cook. I usually cook it at least 2 minutes under the time listed on the package. Drain and rinse in cold water.
2. Put the well drained (not dripping wet) pasta in a bowl and toss with a little olive oil so it doesn't stick together. Add the veggies, oregano, thyme, and salt and pepper. Hold out the feta cheese until the end.
3. Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.
4. ........................
5. ........................

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CAULIFLOWER PIZZA WITH GREEK YOGURT PESTO & GRILLED VEGGIES {LOW CARB + HIGH PROTEIN + VEGETARIAN}

This healthy Cauliflower pizza is topped with grilled vegetables and Greek Yogurt pesto for an easy, meatless meal that is low in carbs and high in protein! Grilling the crust keeps it from going soggy!

INGREDIENTS:

For the cauliflower crust:

• 12 Cups Cauliflower cut into florets (about 2 medium heads or 3 lbs)
• 1 Tbsp + 1 tsp Garlic minced
• 1/2 tsp Salt
• 1 tsp Italian Seasoning
• Pepper
• 1 1/3 Cup + 4 Tbsp Parmesan cheese grated and divided (about 3.5 oz)
• 2 Large egg whites

For the Greek yogurt basil sauce:

• 1/2 Cup Plain Non-fat Greek yogurt
• 1/2 Cup firmly packed Fresh basil roughly chopped
• 2 tsp Garlic minced
• 1 Tbsp Olive oil
• Salt/pepper to taste

For topping:

• 1 Small zucchini sliced
• 3 inch Roma Tomatoes sliced 1/2 thick *
• 1/2 Tbsp Olive oil
• 1/2 Cup Parmesan Cheese grated
• Fresh basil for garnish

INSTRUCTIONS:

1. Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
2. In a large food processor, process the cauliflower into it is fine, and the texture of rice. I did mine in 4 batches.
3. Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.
4. .......................
5. .......................

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Seared Scallops with Garlic Basil Butter

Scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

INGREDIENTS:

• 12 large sea scallops, 1 1/4 to 1 1/2 pounds
• 2 teaspoons all-purpose flour, optional, see notes
• Salt and fresh ground black pepper
• 2 tablespoons oil, such as olive oil, avocado oil or grapeseed oil
• 1 1/2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 3 to 4 lemon slices

INSTRUCTIONS:

1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
4. ............................
5. ............................

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Middle Eastern Sambousek with Garlic Cilantro Aioli Dipping Sauce

Crunchy on the outside and savory aromatic meat filling on the inside.This Middle Eastern Sambousek is BURSTING with flavor!

INGREDIENTS:
Meat and filling:

• 3 lbs ground beef Use 90% ground beef
• salt for taste
• pepper for taste
• 1 tbsp plus more as needed vegetable oil for to cook veggies and ground beef
• 3 cups oil to fry the rolls
• One onion diced
• 6 green onion thinly sliced
• 4 garlic cloves minced
• 1 tbs fresh turmeric grated
• 1 tsp cinnamon
• 1 tsp allspice
• 1/4 tsp cardamom
• 1/2 tsp ground ginger optional
• 2 tsp coriander seasoning
• 2 tsp cumin
• 2 tsp dry cilantro
• 1 tsp red pepper
• 2 egg yolks
• 1 large package of phyllo dough

Garlic Aioli:

• 1/2 cup mayonnaise
• 1/4 tsp ground ginger
• 1/2 tsp dry cilantro
• 1/2 tbs honey
• 1 tbs hot sauce
• 1-2 garlic cloves finely minced

INSTRUCTIONS:

1. In a pan over medium high heat with oil add onions and cook for 2 mins or until translucent.
2. Add garlic and turmeric and cook for one min.
3. Add the ground beef and all the filling ingredients. Cook on medium high for 10 minutes or until brown. Drain.

For the puff pastry:

1. Unfold the pastry sheets on a lightly floured surface. Layer 2 sheets of dough and cut each pastry sheet into 5 inch square.
2. ...............................
3. ...............................

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CHICKEN POTATO BAKE

Chicken Potato Bake – Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. This really easy chicken thighs recipe with potatoes is a family favorite! Its my go-to recipe for when I need no-fuss, quick dinner ideas

INGREDIENTS:

• 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
• 1 tablespoon minced garlic
• 1.5 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzarella cheese
• parsley (optional, freshly chopped)

INSTRUCTIONS:

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray.
4. Spread potato mixture in dish and bake about 15 minutes.
5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
6. .......................................
7. .......................................

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Slow Cooker Barbecued Green Beans

INGREDIENTS:

• 8 slices thick-cut bacon
• 1/2 cup chopped onion
• 1/2 cup ketchup
• 1/3 cup packed light brown sugar
• 1/4 cup BBQ sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 (14.5-ounce) cans green beans, drained

INSTRUCTIONS:

1. Chop bacon and cook it in a large nonstick pan. Remove bacon and set aside.
2. Discard all but 2 tablespoons bacon grease. Add onion to bacon grease left in pan and cook until soft.
3. In a medium bowl, stir together ketchup, brown sugar, BBQ sauce, Worcestershire sauce, salt, pepper, and cayenne pepper.
4. Add green beans to a lightly greased 4 to 6 quart crock pot. 
5. ................................
6. .................................

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KETO STEAK TACOS ON PORK RIND TORTILLAS

The best part about these Keto Steak Tacos on Pork Rind Tortillas is they are extremely low carb. With so few ingredients, they are sure to become a fast favorite!

INGREDIENTS:

• 1 Cup Crushed Pork Rinds
• 3/4 Cup Mozzarella Cheese
• 1 Egg
• 2 tbsp cream cheese
• 2 6oz top sirloin steaks or meat of choice
• Desired toppings (I used green peppers, avocado and salsa)

INSTRUCTIONS:

1. Chop Pork Rinds in a food processor until completely crumbled
2. In medium bowl, microwave mozzarella and cream cheese until melted and mix together (~30 sec)
3. Add crushed pork rind until combined, then add egg (mixing with wet hands is easier for this part)
4. If mixture seems too wet add a little more pork rinds
5. if mixture is cooling and not pliable pop in microwave for additional 15-20 seconds
6. ..........................
7. ..........................

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Melt In Your Mouth (MIYM) Chicken Breasts

A retro/nostalgic & easy MIYM (Melt In Your Mouth) chicken recipe that is in constant rotation in my house!

INGREDIENTS:

• 1 cup sour cream
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 3 pounds boneless chicken breasts, trimmed of excess fat

INSTRUCTIONS:

1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
3. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
4. Bake for 25-30 minutes, or until the chicken is cooked through.
5. .................................
6. .................................

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Instant Pot Chicken Burrito Bowl

This recipe for Instant Pot Chicken Burrito Bowl is packed with flavor and so easy to make. Boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks right in the Instant Pot. This better-than-take-out burrito bowl is going to become a family favorite.

INGREDIENTS:

• 1 pound boneless skinless chicken breasts, diced into bite sized pieces
• 3 tablespoons of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of fire roasted diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium chicken broth
• 2 cups of reduced fat colby jack monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

INSTRUCTIONS:

1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in two batches to encourage browning.
4. Once chicken is browned, add onions and cook until they start to soften.
5. .............................
6. .............................

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Apple Cranberry Walnut Salad

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad.

INGREDIENTS:

• 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
• 1 red apple
• 1 green apple
• 1 cup walnuts, roughly chopped (such as Diamond of California)
• 1/3 cup crumbled feta cheese
• 1/3 cup dried cranberries

Dressing:

• 1 cup apple juice
• 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup oil

INSTRUCTIONS:

1. Core and chop apples (thin slices or 1 inch chunks).
2. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
3. ............................
4. ............................

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CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING

An amazing fall salad with the best creamy poppyseed dressing that you will ever have!

INGREDIENTS:

• 6 ounces baby spinach
• 1 cup pecans, coarsely chopped
• 2 Granny Smith Apples, chopped
• ½ cup crumbled Feta Cheese
• ¾ cup dried cranberries

Creamy Poppyseed Dressing:

• ⅓ cup mayonnaise
• ¼ cup 2% milk
• 3 Tablespoons Sugar
• 4 teaspoons cider vinegar
• 2 teaspoons poppyseeds

Instructions

1. In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries.
2. In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and toss to coat.
3. .............................
4. .............................

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Cream Soda Cocktail Recipe

Cream soda cocktail recipe. Very easy and delicious nonalcoholic mixed drink. Ready in 5 minutes! Are you looking for healthy drinks? We have a huge collection of healthy smoothies, please check it out here

INGREDIENTS:

• 1/2 cup (125 ml) Club Soda
• 2 tablespoons raspberry syrup
• 1 tablespoon vanilla syrup
• 1 tablespoon half-and-half
• whipped cream
• maraschino cherry

INSTRUCTIONS:

1. Add ice cubes to a highball glass. Pour Club Soda into a glass.
2. Add syrups to Club Soda. Stir and add half & half.
3. .....................
4. .....................

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Watermelon Vodka Cocktail

A watermelon vodka cocktail is like summer in a glass!

INGREDIENTS:

• 4 cups of fresh watermelon chunks
• 1 tbsp. lime juice (while fresh is best, I used bottled and it was great!)
• 1 1/2 tbsp. honey
• 3/4 cup water
• 1/4 cup vodka

INSTRUCTIONS:

1. In a blender, combine the watermelon, lime juice, honey and water. Blend well.
2. Using a fine mesh strainer (like this one), pour the liquid through letting the seeds and pulp catch and set aside.
3. Add the vodka to the liquid and stir.
4. .......................
5. .......................

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CRAB LOUIE (SEAFOOD SALAD RECIPE)

Crab Louie is a refreshing seafood salad with lump crab meat, tossed with a spicy Louie dressing. Low carb, keto, and gluten free recipe.

INGREDIENTS:

• 8 ounces lump crab meat
• 1 6-ounce heart romaine lettuce cut lengthwise in half then crosswise into 1/2 inch thick strips
• 3 hard boiled eggs 2 cut into wedges and 1 chopped
• 1 large roma tomato chopped
• 1 large avocado chopped
• Louie Dressing:
• 1/2 cup mayonnaise
• 1/4 cup ketchup (I use Heinz sugar free ketchup)
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Stir together all dressing ingredients until smooth. Set aside.
2. Arrange a bed of lettuce on two salad plates.
3. Top with crab, eggs, tomatoes, and avocados.
4. ............................
5. ............................

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Devil’s Margarita

A well-made Margarita is a pure joy to drink, but sometimes you crave a more sinful cocktail. This tasty twist on the tequila classic calls for red wine, adding a dash of color and earthiness to the mix. Quick tip: Skip the salted rim as it clashes with the wine’s acidity. Plus, it looks too much like a halo.

INGREDIENTS:

• 1 1⁄2 oz Blanco tequila
• 1 oz Fresh lime juice
• 3⁄4 oz Simple syrup
• 1⁄2 oz Red wine

Garnish: 

• Lime wheel

 INSTRUCTIONS:

1. In a pint glass, add the tequila, lime juice and syrup with ice and shake until well-chilled.
2. Strain into a cocktail glass.
3. Float the red wine over the glass.
4. ...................
5. ...................

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