Appetizers · Chicken · Dinner · Dressings & Marinades · Low Carb Dish

Stuffed chicken

You will need

4 large chicken breast

1 8oz pack cream cheese

3 cups fresh spinach

1/2 cup Bacon ends chopped small

2 cloves garlic minced

1 yellow onion diced

1/4 cup cherry tomatoes

Salt/ pepper

One fresh mozzarella ball sliced

Okay to get it together you will need to slice the chicken breast in half and then pound with a mallet until thin.

Next in bowl heat cream cheese until soft set aside

Cook bacon ends and chop into small bits,

In some of bacon render add onion, garlic and sauté until tender. Then add spinach until wilted. Then take mixture and add to bowl of cream cheese and mix all together. Then take mixture and spread into layer on chicken. Spread out mixture over each chicken until all even and mixture is evenly distributed onto chicken. Then roll chicken and place into glass backing pan. Bake at 375 for about 25 mins covered with tin foil remove tin foil and add sliced mozzarella on top of each chicken, and throw on top cherry tomatoes. With juice at bottom of pan add about one cup heavy whipping cream to dish and place back into oven until cheese is golden brown and bubbling. Remove chicken from pan, and pour the liquids back into pot you used to sauté onion and garlic bring to a boil and add a little chicken stalk and flour mixture until thickened. Place chicken and sauce over rice, cous cous or pasta! Enjoy!

Appetizers · Dinner · Dressings & Marinades · Grilling · Low Carb Dish · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Shrimp and veggie kale salad

First you will need to cook shrimp

Heat a pan with

5 pads of butter add 5 cloves garlic, 1 tsp basil and one tap oregano and 1/2 tsp garlic salt. One hot and melted add shrimp until they are cooked and butter starts to carmelize and stick to shrimp remove from heat and set aside.

Chop 2 cups kale and one romain lettuce mix in bowl and drizzle with olive oil and salt and pepper to taste, slice fresh radishes and place on top of kale mix, slice avocado and place on top sprinkle poppy seeds on top, add fresh tomatoes and then steamed green beans with fresh Parmesan. Add shrimp to salad and top with ceased vinaigrette dressing (I picked this up at Aldis) mix and enjoy!!

Appetizers · Dinner · Dressings & Marinades · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Cous cous garden veggie salad

One cup uncooked cous cous

Two cons of corn 🌽 decob

Two jalapeños

Half red pepper

Half yellow pepper

Half red onion

5 cloves garlic

2 spring fresh thyme

1/4 cup olive oil

Prepare cous cous and place in bowl while hot drizzle olive oil and add salt and pepper to taste set aside.

Heat pan and add olive oil then garlic and thyme, and red onion, next corn, red peppers then yellow peppers and last jalapeños sauté until veggies are tender. While still hot pour over cous cous plate and enjoy! 😉

Appetizers · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Cucumber with avocado salad

You will need

1 large English cucumber

2 avocados 🥑 ,

6-10 cherry tomatoes 🍅

2 radishes

salt pepper

1 tblsp lemon juice

Slice cucumbers at a slight diagonal direction

Slice radishes into thin slices and then quarter

Take avocado and dice

Slice cherry tomatoes in half

Mix all together and add lemon juice and salt and pepper taste to desired liking.