Menu
  1. Facebook
  2. Instagram
  3. Youtube
  4. Pinterest
  5. TikTok

Category: Dinners

Asparagus Walnut Salad

Posted on by Nick

Freshly harvested organic asparagus spears with purple artichoke

Ingredients

  • 2 C chopped fresh asparagus (chopped to pea size)
  • ½ C chopped sweet onion
  • ¾ C grated parmesan cheese
  • ½ C diced turkey bacon (cooked)(4-5 slices)
  • ½ C roasted, chopped walnuts
  • Drizzle of red wine or balsamic vinegar
  • Drizzle of your favorite EVOO (olive oil)
  • Salt & Pepper to taste

Instructions

  • Cut lower half of asparagus off and toss or freeze for asparagus soup.
  • Chop upper half of asparagus into pea size.
  • Add all other ingredients to chopped asparagus and mix well.
  • Drizzle with your favorite vinegar and EVOO.
  • Salt and pepper to taste.
  • Chill for 1-2 hours. Don’t panic about the fat content, it is good fat (omega 3) from the walnuts

Notes

Can substitute chicken, turkey, or crab in place of the bacon. Just put a cup of the asparagus salad on top of your favorite lettuce and enjoy.

Healthy Pizza

Posted on by Nick

Healthy Italian Sausage Flatbread pizza

Ingredients

  • 1 Joseph’s Lavash Bread or Flat Bread of choice
  • 1/2 c. pizza sauce
  • 1 tsp pizza spice
  • 1 tsp oregano
  • 1 tsp basil and italian seasoning (if desired)
  • 1 onion sliced
  • 1 red or yellow pepper
  • 1 c. Italian Turkey Sausage (See Italian Turkey Sausage recipe HERE)
  • 1/2 c. low-fat mozzarella cheese
  • 1/4 c. fat-free crumbled feta cheese (Optional)
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees
  • In pan: Sauté onion and pepper until caramelized
  • Spray cookie sheet and pre-cook flat bread in oven for 5-8 minutes before adding toppings
  • Next add sauce to flatbread, spices, cheese, turkey sausage, peppers and onions
  • Bake for another 12-15 minutes.

Buffalo Chicken Shiskabobs

Posted on by Nick

Bacon Wrapped Chicken Kabobs

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 T. honey
  • 2 T. canola oil
  • 10 large mushrooms, cut in half
  • 2 green onions, minced
  • 3 skinless, boneless chicken breast halves – cut into chunks
  • 1/2 pound sliced thick cut bacon, cut in half
  • 1 (8 ounce) can pineapple chunks, drained
  • skewers

Instructions

  • In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions.
  • Place the mushrooms and chicken into the mixture, and stir to coat.
  • Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat grill for high heat.
  • Remove the mushrooms and chicken from the marinade and shake off excess.
  • Pour the marinade into a small saucepan and bring to a boil over high heat.
  • Reduce heat to medium-low and simmer for 10 minutes; set aside.
  • Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate the order with mushroom halves and pineapple chunks.
  • Lightly oil the grill grate.
  • Arrange skewers on the prepared grill.
  • Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.