Fall Harvest Salad

• 5 oz. mixed greens
• 1 red apple, chopped
• 1-2 mini cucumbers, sliced
• 1 thickly sliced red onion ring, diced
• 1-2 stalks celery, sliced
• 4 oz. feta cheese (NOT APPROVED)
• 4 oz. pomegranate seeds
• butternut squash
• pecans
• chopped pears

Dressing

• ⅔ c. olive oil
• ⅔ c. balsamic vinegar
• 1 Tbsp. minced red onion
• 1 Tbsp. honey
• 1 tsp. dried oregano
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• ½ tsp. pepper

Balsamic Chicken with Roasted Red Pepper Pesto

Roast Chicken in oven with balsamic dressing.  Top with pesto.

Pesto:

• 3 yellow bell peppers, fire roasted
• 3 red bell peppers, fire roasted
• 2 cloves of garlic
• 1 vidalia onion
• 15 to 20 fresh basil leaves
• Salt and white pepper to taste
• ¼ to ½ cup good quality extra virgin olive oil

blend in blender and chill

Apple Cider Vinaigarette

• ¾ Cup Good Quality Olive Oil
• ¼ cup Apple Cider Vinegar
• 2 tbsp honey
• 1½ tsp salt
• ¼ tsp pepper

Ground Turkey Tacos

1.3 lbs 99% lean ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

1/2 small onion, minced

2 tbsp bell pepper, minced

3/4 cup water

4 oz can tomato sauce

8 large lettuce leaves from Iceberg lettuce

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with tomatoes.

Cabbage Chicken

• 3 tbsp olive oil
• 1/2 lb boneless chicken thighs, cut into small pieces
• 1 small cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tomatoes
• 3 bay leaves
• 1 cup chicken stock
•  salt, pepper
•  chopped fresh parsley to garnish

1. Warm up a large saute pan on medium-high heat. Add olive oil and chicken. Fry for 5-7 minutes or until browned.
2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3. Add cabbage and paprika to the chicken. Stir, and saute for another five to ten minutes.
4. Puree the tomato in a small food chopper or food processor.
5. Add tomato, chicken stock, carrots and bay leaves. Season with some salt and pepper. Stir everything together. Reduce heat to low, and cover with a tight lid.
6. Cook stirring occasionally for about 45 minutes, until there is no liquid remaining.
7. Garnish with fresh parsley.

Deviled Eggs

2 hard boiled eggs
1/4 mashed avocado
salt and pepper
mustard

mix yolks with avocado and s/p and mustard.  top eggs with paprika.

Avocado Ranch

• 1 medium avocado
• ½ cup milk substitute
• 2 Tablespoons lemon juice
• 1½ Tablespoons extra virgin olive oil
• 1 clove of garlic
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dijon or stone-ground mustard
• 1 teaspoon maple syrup
• 2 Tablespoons fresh herbs (parsley, basil, dill, etc)
• ½ teaspoon ground pepper
• ½ teaspoon sea salt