Tender, flavorful chicken covered in sweet barbecue sauce and cooked on the grill inside foil packs with zucchini, bell peppers and asparagus.  

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Ingredients

• 8 aluminum foil sheets large enough to wrap around one chicken breast

• 4 (4-ounces each) boneless, skinless chicken breasts

• 1/2- cup barbecue sauce (use your favorite)

• 1 zucchini , sliced into thin rounds

• 1 red , green or yellow bell pepper, cut into thin strips

• 8 asparagus spears

• salt and fresh ground pepper , to taste

• extra virgin olive oil

Instructions

1. Preheat the grill to medium-high heat.
2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
6. Drizzle chicken and vegetables with little olive oil.
7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
9. Chicken is done when thermometer reads 165 F.
10. Allow the chicken to rest for a few minutes.
11. Serve.

IF COOKING IN THE OVEN

1. Preheat oven to 400F.
2. Prepare chicken as directed above.
3. Seal the packets closed and transfer to a baking sheet.
4. Bake in the oven for 25 minutes, or until done.
5. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
6. Remove from broiler.
7. Brush with more barbecue sauce. (optional)
8. Serve.

These breakfast tostadas are perfect for weekend brunch or weekday dinners! They’re fresh and filling, but won’t weigh you down. Vegetarian and gluten free. Recipe yields 8 breakfast tostadas, enough for 4 hearty servings.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 8 tostadas

INGREDIENTS

• 8 corn tortillas (make sure they’re 100% corn or they won’t get crispy)
• 1 tablespoon extra-virgin olive oil
• 2 cups refried beans, warmed
• ½ cup grated sharp cheddar cheese
• 8 eggs, fried or scrambled (your preference)
• 2 cups pico de gallo
• Optional garnishes, for serving: your favorite hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese

INSTRUCTIONS

1. To prepare the crispy tortillas: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven. Line two large rimmed baking sheets with parchment paper for easy cleanup, if you’d like.
2. On the baking sheets, brush both sides of each tortilla lightly with oil. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
3. Meanwhile, prepare the remaining components (refried beans, pico de gallo, and eggs, cooked to your liking).
4. To assemble, spread warm refried beans over each tostada. Top with a sprinkle of cheese, cooked egg(s) and use a slotted spoon or serving fork to top the eggs with pico de gallo. Top with any optional garnishes you’d like, and serve promptly.
5. Tostadas are best enjoyed fresh, since the tortillas will lose their crispness with time. However, the leftovers are still good to me! They’ll keep for about 3 days in the refrigerator. If you have leftover refried beans and/or pico de gallo, they both make a great dip for tortilla chips or filling for quesadillas or burritos.

NOTES

MAKE IT QUICK: If you’re in a hurry, warmed store-bought refried beans will do. You could also replace the pico de gallo with store-bought salsa, gently warmed. PREPARE IN ADVANCE: You can make the beans and pico de gallo in advance. Gently reheat the beans and let the pico de gallo come to room temperature while you’re working on the tortillas and eggs. MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas. MAKE IT VEGAN/EGG FREE: These tostadas are still quite filling without the eggs. MAKE IT DAIRY FREE: Don’t add cheese! My fried eggs are made without any dairy products.

Shrimp Dip – you’ll want to face plant into this easy to make, gooey dip. Perfect for eating while watching the game or when you entertain friends, you can’t go wrong with this one! Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10 mins Servings: 4 people

Ingredients

• 1 slice bacon

• 3 medium onions chopped

• 1 clove garlic minced

• 4 jumbo shrimp peeled and deveined

• 1 medium tomato peeled and chopped

• 3 c monterey jack cheese shredded

• 4 drops Tabasco sauce more if wanted

• 1/4 tsp cayenne pepper

• black pepper

Instructions

• Cook bacon until crispy, drain on paper towel and crumble.

• Sauté onion and garlic in bacon drippings in a saucepan on medium heat and drain on a paper towel.

• Coarsely chop shrimp.

• Combine all ingredients in a slow cooker.

• Cook on low for 1 hour or until cheese is melted.

• If it’s too thick, thin with milk.

• Serve with chips.

Healthy Zucchini Corn Fritters- all you need is 8 simple ingredients to make these summery zucchini fritters! (vegan, gluten-free, grain-free)

• Yield: 10 FRITTERS
• Prep time: 15
• Cook time: 15
• Total time: 30

INGREDIENTS:

• 4 cups shredded zucchini (about 4 medium-size zucchini)

• 1 an 1/2 cups corn kernels (about 8 ounces)

• 3/4 cup finely chopped green onions (about 6 green onions)

• 3 garlic cloves, minced

• 1 and 1/4 cup chickpea flour

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1 teaspoon thyme

• 1 teaspoon salt & pepper

• black beans, salsa, nacho cashew cream and/or avocado for serving

DIRECTIONS:

In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.

Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!

Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings 

INGREDIENTS

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 tbsp mayo
• 2 tbsp olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

NOTES

*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.

This Mexican frittata recipe is an easy, delicious meal. Try this gluten-free recipe for a healthy dinner or hearty breakfast.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 1 tbs olive oil

• 1/2 lb ground beef

• 2 tsp taco seasoning

• 1/2 cup salsa

• 1 small green pepper chopped

• 1/3 lb plum tomatoes sliced

• 3 scallions chopped

• 8 eggs scrambled

• 1/4 tsp salt

• 1/2 cup grated cheddar cheese

Instructions

• Preheat the oven to 375 degrees.

• In a medium skillet (8 to 9 inches wide), brown the ground beef in the olive oil. Add the taco seasoning and salsa. Stir to coat evenly, then remove the seasoned meat from the skillet.

• Add the green pepper to the skillet and cook for a few minutes, until crisp tender. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled eggs on top, and sprinkle with the salt and cheese.

• Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting. Serve warm.

Ingredients:

•  1 small head of cauliflower cut into bite sized florets

•  2  cups panko bread crumbs (see note)

•  cooking oil spray

•  2 large eggs whisked

•  2 scallions finely sliced

for the sauce (see note)

•  6 tbsp honey

•  4 garlic cloves minced

•  1 tsp onion powder

•  6 tbsp water + 2 tsp cornstarch

•  1 1/2 tbsp low sodium soy sauce

•  1/2 tbsp sriracha sauce 

Directions:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
2. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
3. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
4. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
5. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside.
6. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes).
7. Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it’s best to double the sauce and brush it on with a pastry brush. Garnish with scallions.
8.  

Notes:

• You most likely won’t need all of the panko breadcrumbs, but to ensure the cauliflower is completely coated it’s easier to start with more than you need.
• The recipe above makes just enough sauce to drizzle over a small head’s worth of cauliflower florets. If you are using a medium or large head of cauliflower or you wish to coat the cauliflower completely in sauce, you should double the sauce.
• If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.