Guacamole Chicken Salad

• 1 avocado, mashed
• salt & freshly ground black pepper
• 1 lime, juiced
• 1/4 tsp. cumin
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper
• 2 cups chopped rotisserie chicken
• 1/2 red bell pepper, chopped
• 4 green onions, white and light green parts only, thinly sliced

In small bowl, mash the avocado and generously season with salt and freshly ground black pepper. Sprinkle with the lime juice and add in the cumin, paprika and cayenne.  Stir to mix well.

In a medium bowl, combine the chicken, bell pepper and green onions.

Dress with the avocado mixture and stir to combine.  Serve with sliced fresh tomatoes.  Enjoy!

Healthy Easter Feast!

Garlic & Bacon Brussel Sprouts

• 1 1/2 lbs. brussel sprouts, trimmed and cut in half lengthwise
• 2 tsp. olive oil 
• 2 tbsp. butter, divided
• 1 large shallot, minced
• 4 cloves garlic, minced
• 8 slices bacon, cooked, cooled and chopped
• 1/2 cup reduced sodium chicken broth
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Heat olive oil and 1 tbsp. butter in a large sauté pan over medium heat.  Add the shallot and garlic and sauté until fragrant, about 2 minutes.  Add the brussel sprouts and continue to cook, stirring often, for about 3 more minutes.

Add the broth, salt and pepper, and stir to combine.  Cover the pan and let simmer until sprouts are tender, about 15 minutes.

Add the last tbsp. of butter and chopped bacon and cook until the butter is melted and bacon warmed through.  Enjoy!

Green Beans Vinaigrette

• 1 - 12 oz. package washed and trimmed green beans
• 1 tbsp. olive oil
• 1 1/2 tsp. white wine vinegar
• 1/2 tsp. dijon mustard
• 1/2 tsp. salt

In a small bowl combine the oil, vinegar, mustard and salt.  Whisk everything together and set aside.

Using a steamer basket in a pan, bring about an inch of water to a boil.  Put the beans in the basket and place over the water in the pan.  Cover the pan and let steam for 8 minutes.  Remove the beans from the basket, transfer to a bowl and pour the vinaigrette over the beans, using tongs to toss to combine.  Enjoy!

Garlic Mashed Cauliflower

• 1 - 16 oz. bag riced cauliflower
• 1 tbsp. reduced fat cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 2 tbsp. light butter
• freshly ground black pepper

Steam the cauliflower in the microwave according to the directions on the bag.

Pour the cooked cauliflower into the food processor.  Add remaining ingredients and pulse until everything is combined and well blended.  Season with freshly ground black pepper and transfer to a pan on low heat until you're ready to serve.  Enjoy! (NOTE:  I made a double batch for Easter)

Mom's Delicious Ham 

• Cooked according to directions on the package!

Amazing Feast!

Mom's Sugar Free Lemon Pudding Pie with Sugar Free Heavy Whipping Cream

• 1 - Pillsbury pie crust
• 2 - Jello sugar free lemon pudding mix
• 2 3/4 cups milk

Bake the pie crust according to the directions on the box - 450F for 10-12 minutes.

Prepare the pudding as directed on the package.  Pour the pudding into the prepared and completely cooled crust.  Refrigerate for 3 hours.  Top with sugar free heaving whipping cream.

For the Cream

• 1 pint heavy whipping cream
• 1 tsp. vanilla extract
• 4 packets Equal

Whip cream until almost set.  Add the vanilla and Equal and continue to whip until fully set.  Enjoy!

Crock Pot Spaghetti Squash Taco Bowls

• Olive oil
• 1 lb. lean ground turkey
• 1 - 24. oz. jar salsa
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1 spaghetti squash (2 - 3 lbs)

Drizzle a small amount of olive oil in a large skillet and heat over medium heat.  Add the turkey and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.   Season the meat with the salt, garlic powder, cumin, chili powder, paprika and oregano and stir to mix well.  Transfer the meat into the sprayed crock pot and add in the salsa, onion and bell pepper.  Stir to combine.

Wash the outside skin of the spaghetti squash, cut in half and remove the seeds.  Place the squash, cut side down, into the crock pot, pushing it down into the meat/salsa mixture.

Cover and cook on high for 4 hours.

Serve the taco meat inside the halved squash.  Serve with your favorite taco toppings, such as, cheese, sour cream, avocado, etc.

Enjoy!

Zucchini Bites

• 1 cup grated zucchini (about 2 small)
• 1/3 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded Mozzarella cheese
• 1 tsp. garlic powder
• 1 tbsp. minced fresh parsley
• 1/4 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. salt

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Grate zucchini in a food processor.  Use a towel to squeeze out any water.  Combine all ingredients in a large bowl.  Stir to mix well.  Use your hands to form 20 balls using about a tablespoon of zucchini mixture for each ball.  

Bake for 20 minutes, until golden.  Serve warm with warmed marinara sauce.

Deep Dish Cauliflower Crust Pizza

For the Crust:

• 1 - 16 oz. bag riced cauliflower
• 2 eggs, beaten
• 1 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese

Preheat oven to 400F.

In a large bowl, combine the cauliflower, eggs, seasonings and cheeses.  Stir to combine and mix well.

Lightly oil a 12" oven-proof skillet.  Pour the cauliflower mixture into the pan and use your hands to make the crust, getting it up the sides of the pan.  Bake until golden, 30 minutes.

Toppings:

• 1 green bell pepper, seeded and chopped
• 1/4 yellow onion, chopped
• 1 tsp. chopped garlic
• olive oil
• salt & freshly ground black pepper
• 3/4 cup pizza sauce
• 1/4 cup turkey pepperoni, thinly sliced
• 5 pieces Canadian bacon, thinly sliced
• 1 cup Mozzarella cheese
• 1/2 cup grated Parmesan cheese

While the crust is baking, heat a small amount of olive oil in a small sauté pan over medium heat.  Add the bell pepper, onion and garlic and cook, until softened, about 5 minutes.  Season with salt & freshly ground black pepper and set aside.

When the crust is cooked through, top it with the pizza sauce, cheeses and toppings and cook until warmed through, 10 minutes.

Let rest for 2-3 minutes.  Slice up and enjoy!!!

NOTE:  You really can use any toppings you want!

Chicken Parmesan Stuffed Peppers

• 1 - 8 oz. can tomato sauce
• 2 red bell peppers, seeded and sliced in half
• 2 green bell peppers, seeded and sliced in half
• salt & freshly ground black pepper
• 1 - 24 oz. jar garlic basil marinara sauce
• 1 - 8 oz. package shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp. chopped garlic
• 1 tbsp. minced fresh parsley
• 1/4 tsp. red pepper flakes
• 12 oz. shredded rotisserie chicken
• Shaved Parmesan cheese, for serving

Preheat oven to 400F.  Pour the can of tomato sauce into a 9x13" baking dish and spread to evenly coat the bottom of the dish.  Place the 8 pepper halves on the sauce, cut side up, and season with salt & freshly ground black pepper.

In a large bowl, combine the jar of marinara, mozzarella, Parmesan, garlic, parsley and red pepper flakes.  Stir to combine.  Add in the shredded chicken and gently combine, making sure everything is mixed together.  Spoon the mixture into the bell pepper halves.

Cover the dish with foil and bake for 55 minutes, remove the foil and continue to bake for 5 minutes.

Garnish with shaved Parmesan cheese and enjoy!

Crock Pot Spaghetti Squash with Meat Sauce

• Olive oil
• 1 lb. lean ground turkey
• 1 - 24 oz. jar Marinara sauce
• 1 large green bell pepper, chopped
• 1 small white onion, chopped
• 1 tbsp. chopped garlic
• 1/2 tsp. salt
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 tsp. red pepper flakes
• 1 spaghetti squash (2-3 lbs.)

Drizzle a small amount of olive oil in a large sauté pan over medium heat.  Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Season the meat with the garlic, salt, oregano, basil and red pepper flakes.  Stir to mix well.  Transfer the seasoned turkey to a sprayed slow cooker and add in the marinara, bell pepper and onion.  Stir to combine.

Wash the outside skin of the spaghetti squash, cut in half and remove seeds.  Place the squash, cut side down, into the crock pot, pushing it down into the sauce.

Cover and cook on high for 4 hours.

Serve the meat sauce with the squash.  Enjoy!

Super Easy Shrimp Salsa Verde

• 1 tbsp. olive oil
• 1 shallot, minced
• 1 tsp. chopped garlic
• salt & freshly ground black pepper
• 1 lb. medium shrimp, peeled and deveined, tails removed
• 1 cup salsa verde
• 2 tsp. minced fresh cilantro

Heat olive oil in a large skillet over medium heat.  Add shallot and cook until beginning to soften and starting to brown, about 2 minutes.  Add garlic and continue to cook for another minute.  Season the shrimp with salt and freshly ground black pepper and add them to the pan.  Cook until shrimp are pink and cooked through, about 3 minutes.  Add in the salsa verde and cilantro and cook until warmed through, another minute or two.  Enjoy!

Carrot Cake with Cream Cheese Frosting (Sugar Free, Gluten Free & Lower Carb)

For the Carrot Cake

• 1 cup almond flour
• 1 cup coconut flour
• 1/2 cup Stevia baking blend sweetener 
• 2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 3 large eggs, beaten
• 1/2 cup unsweetened almond milk
• 1 1/2 tsp. vanilla extract
• 3 cups grated carrots
• 2 tsp. olive oil

Preheat oven to 350F.  Grease the sides of an 8 inch round spring form cake pan.  Cut parchment paper into a circle and line the bottom of the pan.

In a mixing bowl, mix together the almond flour, coconut flour, Truvia, baking powder, cinnamon and nutmeg.  Remove any lumps and mix well.

In a small mixing bowl, whisk together the eggs, almond milk and vanilla extract.

Using the electric mixer, add the wet ingredients to the dry ingredients and mix well until all incorporated.  Add in the carrots and oil and continue to mix.

Spoon batter into prepared pan and smooth.  Bake for 40 minutes, until a toothpick inserted comes out clean.

Invert onto a cooling rack and remove from the pan.  Once cooled, slice in half, frost and enjoy!

For the Cream Cheese Frosting

• 16 oz. reduced fat cream cheese
• 1/4 cup plus 2 tsp. Stevia baking blend sweetener
• 1 tsp. vanilla extract
• 1 tsp. unsweetened almond milk

Put cream cheese and Stevia into a mixing bowl and mix on low speed until well mixed.  Add in the vanilla and milk and continue to mix until creamy and blended.  Spread onto the cooled cake and enjoy!

Chicken Spinach Feta Burgers with Cucumber Avocado Salad

Chicken Spinach Feta Burgers

• 1 lb. ground chicken 
• 3 oz. thawed and squeezed dry frozen chopped spinach
• 2 oz. crumbled feta cheese
• 2 tsp. chopped garlic
• 1/2 cup panko bread crumbs
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1 egg, beaten
• olive oil
• Tzatziki, for serving
• Sliced red onion, for serving

Combine the chicken, spinach, feta, garlic, panko, oregano, salt and egg in a large bowl.  Mix well to combine.  Use your hands to form the mixture into 4 patties.

Heat a grill pan over medium heat, drizzle with olive oil, add burgers and cook the first side 7 minutes without disturbing, turn and cook the second side for 5 minutes without disturbing.  Confirm they are cooked through.

Enjoy with a scoop of Tzatziki and sliced red onion.  Delish!

Cucumber Avocado Salad

• 1 cucumber, diced
• 1 avocado, diced
• 1 small tomato, seeded and diced
• 1/4 small red onion, minced
• 1 tsp. minced fresh parsley
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• salt & freshly ground black pepper

Combine all ingredients in a bowl, gently mixing well. Season with salt & freshly ground black pepper.  Refrigerate until you are ready to serve. Enjoy!