Thai Steak Salad

Servings: 12
Here’s what you need

• 1 head savoy cabbage, chopped
• 1 bunch fresh cilantro, chopped
• 1 red bell pepper, seeded and thinly sliced lengthwise
• 4 scallions, greens only, thinly sliced
• 6 radishes, halved and thinly sliced
• ½ cup fresh basil, chopped or torn
• 8 ounces grilled flank steak, thinly sliced

Instructions

1. Divide the ingredients between 4 salad bowls. Serve with your choice of dressing. Enjoy!

Nutritional Analysis
391 calories, 14g fat, 14g carbohydrate, 7g sugar, 136mg sodium, 5g fiber, and 50g protein.

Loaded Baked Potato Salad

Ingredients

• 8 potatoes, cubed ( half peeled or half with skin)
• 2 teaspoons salt
• 6 slices bacon, diced & crisp cooked
• 6 green onions
• 2 cups cheddar cheese, shredded
• 16 ounces sour cream
• 1/4 teaspoon pepper
• 1 cup Miracle Whip or 1 cup mayonnaise

Directions

1. Cube and boil potatoes with salt.
2. Drain.
3. Crumble bacon and slice onions (including tops).
4. Combine sour cream, pepper and Miracle Whip.
5. Add to potatoes.
6. Add bacon, onions and cheese (reserve some of each for top).
7. Mix with potatoes.
8. Pour into baking dish.
9. Top with reserved cheese, onions, and bacon.
10. Bake 350 for 10-15 minutes (until cheese melts).

Crockpot Ranch Pork Chops

1 package of boneless pork chops...
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

Jamaican Jerk Chicken

Servings: 12

Here’s what you need...

• 3 tablespoons Jamaican jerk seasoning
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 bone-in, chicken breasts, skin removed
• 6 bone-in chicken thighs, skin removed
• 1 cup brewed coffee
• 3 tablespoons lime juice
• 1 teaspoon molasses
• 2 tablespoons jalapeno, seeded and minced
• 1 tablespoon Garlic, minced

1. Combine the seasoning, salt and pepper in a small bowl. Rub the seasoning into all of the chicken pieces. Place, bone side down, in a slow cooker.
2. In a medium bowl combine the coffee, lime juice, molasses, jalapeno and garlic. Add to the slow cooker. Cover and cook on low for 5 hours.
3. Remove chicken from the slow cooker. Remove and discard the bones, and shred the chicken. Return the shredded chicken to the slow cooker, mixing with the sauce. Serve and enjoy!

Nutritional Analysis: 288 calories, 17g fat, 1g carbohydrate, 1g sugar, 484mg sodium, 1g fiber, and 30g protein.

Chicken Roll-Ups With Goat Cheese and Arugula

Ingredients

• 1 1/2 lbs chicken breasts, cutlets ( 8 cutlets)
• coarse salt
• pepper
• 1 bunch arugula, stems trimmed
• 3 ounces soft fresh goat cheese, broken into small pieces
• 2 teaspoons olive oil

Directions

1. Preheat oven to 425°.
2. Season chicken with salt and pepper.
3. On a clean work surface, lay cutlets flat (smooth sides down).
4. Dividing ingredients evenly, layer each cutlet with arugula; top with crumbled goat cheese in the center.
5. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
6. In a large nonstick ovenproof skillet, heat oil over medium-high heat.
7. Place chicken in pan, seam side down, and cook until until golden brown, 1 to 2 minutes.
8. Turn chicken over.
9. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
10. Remove toothpicks, and slice chicken crosswise before serving, if desired.

15 Minute Garlic Lemon Chicken

Ingredients

• 4 boneless skinless chicken breast halves
• 4 teaspoons flour
• salt and pepper
• 2 teaspoons oil
• 1/2 cup chicken broth
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1 teaspoon butter

Directions

1. Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
2. Fry in hot oil 5 minutes each side. Remove chicken from pan.
3. To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

 

 

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Braised Cuban Flank Steak

Servings: 8

Here’s what you need...

• 2 pounds flank steak
• olive oil spray
• ½ cup chicken broth
• 2 medium Tomatoes, seeded and chopped
• 2 yellow onions, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 tablespoons Garlic, minced
• 2 tablespoons Dried Oregano
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon Red Pepper Flakes
• lime (for garnish)

1. Place a large skillet over medium-high heat. Lightly coat with the olive oil spray. Add the flank steak and sear on both sides, about 4 minutes per side. Transfer the steak to a plate.
2. Deglaze the pan with the broth, scraping any drippings from the bottom. Set aside.
3. Combine the remaining ingredients together in the slow cooker. Add the steak and pan drippings. Cover and cook on low for 8 hours, until the steak is fall-apart tender.
4. Remove the meat and let it rest for 5 minutes. Shred with two forks then serve with the tender veggies and a squeeze of fresh lime. Enjoy!

Nutritional Analysis: 258 calories, 9g fat, 7g carbohydrate, 3g sugar, 351mg sodium, 2g fiber, and 34g protein.