Sentences with phrase «diced chicken on»

Sprinkle 3 tablespoons of diced chicken on the cheese followed by 1 tablespoon of bacon and 1 tablespoon of sausage.

Not exact matches

The Oh Captain, My Captain is made with their sweet and savory sauce, cheese, pepperoni, spicy sausage, chicken, bell peppers, diced onions, and mild wing sauce on a garlic crust.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing

While chicken is grilling, prepare gremolata by combining all ingredients on a cutting board and chopping until salt is incorporated and onions and rosemary are finely diced.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Koshchicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Koshchicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon KoshCHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Koshchicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)

Started with Thanksgiving shredded turkey leftovers and some smoked chicken (marinated together in about 1/4 c of bbq sauce while prepping other ingredients), used fire - roasted diced tomatoes and also peas — like your version (and no chiles, limas, or corn — didn't have them on hand).

For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably

Spread the diced veggies into an even layer, place the chicken among the veggies to absorb their moisture (don't place the meat on top of the veggies, it becomes dry).

6) Spread the flaxseed wraps with the cream cheese, then pile on diced tomatoes, corn, onions, shredded chicken breast and sliced avocados.

Ingredients (Stuffed Chicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -LChicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -Lchicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -LSB-...]

Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded

I changed a few things: I added diced onions with the chicken and cilantro layers, I cut back a bit on the cilantro (used 1 / 2C instead of 1C), and I also added crunchy corn tostadas with the tortillas to give it a better texture.

Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.

My only complaints - minor at that - are that it could have been a bit more flavorful (maybe some more spices on the chicken, maybe some diced green chilies in the sauce) and the top layer of tortilla seemed a little dry after I ran out of sauce.

olive oil 1 medium onion, diced 3 cloves garlic 1 large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1 tsp paprika (sweet or smoked) 1/2 tsp ground coriander 1 tsp chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or goat cheese, to garnish (optional) fresh ground pepper, to garnish

Remove the chicken, onions, and celery from the skillet and place on the cutting board you used to dice the vegetables (saves dishes!)

ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (toCHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (tochicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (tochicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)

ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)

If you have extra, fine - dice them and sprinkle them on pork or chicken.

chopped broccoli (about 2 large broccoli heads) 2 small / medium red potatoes, peeled and diced 1 large celery stalk, sliced 2 1/2 — 3 cups chicken or vegetable stock (depending on how thick you want it) 1/2 — 3/4 teaspoon sea salt (to taste) Black pepper (to taste) 1 cup coconut milk

Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V - 8 juice.

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

Serve the dressing on shrimp salad, chicken salad or mixed greens; add diced jicama and fresh cilantro leaves to the salad for even more flavor.

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

Ø Mexican Cobb Salad — tender grilled chicken breast, diced tomatoes, avocado, chorizo and queso fresco on a bed of mixed greens, tossed with jalapeño ranch dressing.

The appealing menu includes a new «Wedge» Salad complete with romaine lettuce, cherry tomatoes, red onions, blue cheese dressing, bacon, and gorgonzola; Buffalo Chicken Pizza, a twist on a classic with Frank's RedHot ® Sauce, fire braised chicken breast, mozzarella, gorgonzola crumbles and celery all atop Grimaldi's coal brick - oven pizza crust; delicious new Green Apple Sangria; as well as rich, Caramel Apple Cheesecake featuring diced green apples served on a cinnamon sugar cookie crust topped with a caramel swirl and whipped cream and Chocolate Cheesecake with an Oreo ® cookie crust for your sweetChicken Pizza, a twist on a classic with Frank's RedHot ® Sauce, fire braised chicken breast, mozzarella, gorgonzola crumbles and celery all atop Grimaldi's coal brick - oven pizza crust; delicious new Green Apple Sangria; as well as rich, Caramel Apple Cheesecake featuring diced green apples served on a cinnamon sugar cookie crust topped with a caramel swirl and whipped cream and Chocolate Cheesecake with an Oreo ® cookie crust for your sweetchicken breast, mozzarella, gorgonzola crumbles and celery all atop Grimaldi's coal brick - oven pizza crust; delicious new Green Apple Sangria; as well as rich, Caramel Apple Cheesecake featuring diced green apples served on a cinnamon sugar cookie crust topped with a caramel swirl and whipped cream and Chocolate Cheesecake with an Oreo ® cookie crust for your sweet tooth.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Some of the pantry staples that I always try to keep on hand are: oats, brown rice and / or quinoa, whole grain pasta, whole grain crackers, canned diced tomatoes, canned beans, chicken or vegetable broth, sustainably caught canned tuna, raw nuts and seeds, nut butter, healthier snack bars, and good quality dark chocolate.

This vegan recipe is excellent on its own, but if you want to boost the protein, you can add sautéed shrimp, diced grilled chicken or chopped almonds.

I also diced and sautéed the chicken only slightly before dumping in crockpot.I dumped everything including aminos and fish sauce in and turned it on.

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

Chipotle Chicken Quesadillas is a fast and easy meal to make on a busy week day, a lightly spiced and smoky dish with a touch of cheese served with diced avocado and sour cream.

Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices of bacon, diced 2 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

Crumble bacon on top of chicken salad, then sprinkle diced tomato and lettuce on top.

9 pm: Large Classic Cobb salad from Smashburger with grilled chicken (sometimes double chicken), dressing and blue cheese crumbles on side, no bacon, add avocado (4 - 6 cups spring mix, 1/4 cup red onion, 1/4 cup diced tomato, 1/4 avocado, 2 TBSP shredded cheddar, 1 fried egg, 5 oz.

After all your chicken is browned and on a plate, add the onions, diced green pepper, and garlic to the hot oil.

Ingredients: Peanut oil, 3 medium onions (diced), 800g diced chicken, 400g can diced tomatoes, 2 tbsps tomato paste, 750 ml boiling water, 1/2 -3 / 4 cup smooth peanut butter (depending on how decadent you want to be about your cholesterol levels), 1 sweet potato (diced), 1 cup of frozen corn kernels, 4 carrots cut into chunks, couple of handfuls of spinach (if your sprogs eat green stuff), pinch of cinnamon, pinch of paprika.