Garlic and Pesto Pizza Salad (With BBQ Chicken -optional)
1-2 bbq chicken breast (BNSN)
3-4 cups arugala
1 cups shredded iceberg lettuce
1 1/2 cups shredded marble cheese
1 red bell pepper
1 cup caramelized onions
1/4 cup sliced pickeld banana peppers
1 cup button mushrooms - sliced in half
Other ingredients needed:
1 full garlic
Roasted Garlic: Take 1 full garlic and slice open the top (allowing visibility/access to all cloves) then sprinkle top of garlic with sea salt and coconut oil. Wrap with tin foil and cook in oven or in bbq at 375 degrees for 30 - 40 mins. Remove and let cool. When your ready to use -just simply squeeze each clove out.
Optional- Grilled BBQ Chicken: Sprinkle Chicken and marinade in balsamic vineger for 2 hours. Then Grill Chicken until cooked on both sides and add your favourite bbq sauce. Remove from BBQ and let cool. Then slice thinnly to add to pizza.
Dough: To make things simple - Use 1 pkg store bought pre-made pizza dough or you can follow my recipe for pizza dough below.
Roll dough onto a greased cookie sheet spread garlic/pesto sauce onto pizza. Add graded cheese, grilled bbq chicken slices, sliced red bell pepper, caramelized onions, button mushrooms and then Bake in oven at 375 degrees for approx. 25 -30 mins until crust is turning brown.
Salad topping: 3-4 cups arugula, shredded iceberg lettuce, red bell pepper, pickled sliced banana peppers. Drizzle 1/8 cup balasmic vinager and 1/8 cup olive oil and mix well. Add to top of cooked pizza and enjoy!
1 whole garlic (roasted)
1/8 cup ranch dressing
1/4 cup olive oil
2 tbsp pesto
Home Made Pizza Dough:
1/2 teaspoon yeast
3/4 cup milk
2 1/4 cups flour
pinch sea salt
1/4 tsp baking powder
1/4 cup sugar
Heat milk in Microwave for 30 - 45 seconds and then add yeast to milk and let yeast dissolve
Sift flour, salt and baking powder into a bowl and add sugar. Then add warm yeast/milk and mix together. Add more flour if needed. and Let sit for 2- 4 hours to let rise.
Balamic Chicken and Roasted Red Pepper Salad
1 BNSN Chicken Breast Sliced in half to make thinner
2 tbsp lemon juice
Approx. 4 cups arugala
1 large roasted whole red pepper sliced in 4 and roasted - sea instructions for roasting below
2 medium grilled (slightly cooked) zucchini sliced/chopped
1/2 cup onion
1/2 cup cream cheese
1 cup milk
2 garlic cloves minced
1 tsp sea salt
3 tbsp olive oil
Feta cheese and cashews to sprinkle on top - and mix in.
Balsamic cream sauce: In a sauté pan fry onions 2 cloves garlic minced. Then add crumbled cream cheese, and 1/8 cup balsamic vinegar, lemon juice, 1/2 tsp sea salt, then cook for 2-5 mins and add milk. Its ok if cream cheese doesn’t melt. Let simmer for 5- 10 mins then let cool.
Take 1BNSN Chicken Breast Sliced in half (to make 2 thin slices) sprinkle with garlic powder, sea salt, and marinate in balsamic vinegar for 2 hours in the fridge. Then Grill on bbq (350 degrees) for 4-5 mins on each side. Then Place in oven and pour balsamic/cream cheese sauce on top and cook in oven at 375 degrees for approx. 30 mins. Take out ant cool for 5 mins.
Then in a Med/large bowl add arugala, roasted red peppers and grilled zuccini. Then add sliced balsamic chicken and balsamic cream sauce, feta cheese and stir in well. Sprinkle with a couple tbsp balsamic vinegar and 3 tbsp oil oil and mix in and serve.
Roasted red pepper: Add sliced roasted red pepper to hot grill (skin side down) and let cook until skin is burnt. Remove from grill and place in covered container and let sit for at least 10 mins. Let them sweat. Then let cool and remove skin.
Sweet Potato and button mushroom salad
1 sweet Potato (approx 3 cups chopped)
2 cups button mushroom
4 cups shredded romain lettuce
1/2 red bell pepper
1/2 small onion (sliced)
1 cup chopped green pepper
1 Roma tomato chopped
2/3 -1 full can red kidney beans
1/4 cup cashews
1/8 cup butter
1/8 cup Coconut oil - also to grease pan
Garlic powder, sea salt, black pepper
Graded parmigiana cheese - sprinkled on top
1 lime - half is for dressing
1/8 cup dejan mustard
1/2 cup veg oil
Sprinkle sea salt
1 tsp sugar
1/2 lime squeezed
Chop Sweet Potato, and sliced onion, leaving button mushrooms whole add to a greased cookie sheet and sprinkle with garlic powder, salt, pepper, and cayenne pepper. Stir together. Then bake in 400 degree oven for approx 40 mins. Let cool for 5 Minutes.
In a large bowl add all chopped salad ingredients. Squeeze half of the lime over salad ingredients, and then add cooked sweet potatoes, mushrooms and onions and with a spoon mix dressing well and pour with spoon over salad. Then stir well, top with whole cashews and fresh parmesan cheese, serve and enjoy!
Tex Mex Pork Cobb Salad
2 pork chops - sliced thinly
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp garlic powder
1/2 tsp chilli powder
1/4 cup ketchup
1/8 cup Franks hot sauce
Sea Salt, and black pepper.
Optional: Sesame Seeds and french fried onions for topping
1 medium/small iceberg lettuce head sliced
2 hard boiled eggs cut in half
1 cup shredded carrots
1 medium diced tomato
1/2 chopped red pepper
1/2 cup sliced black olives
1 cup corn
In a frying pan add coconut oil to grease pan and add sliced pork chops. Sprinkle with lemon juice, salt and pepper. Then add all other spices, ketchup and franks hot sauce.
Plate all Salad ingredients and then add cooked pork. Top with ranch dressing.
For a healthier dressing: (this will be enough for 2 salads)
1/4 cup honey dejan mustard
1 tsp sugar
4 tbsp olive oil
1 tbsp lemon juice
2 tbsp vinegar
Broccoli and Pulled Pork Salad
Eat as a meal - serves 2-3 or bring to your next BBQ
1 - 1 1/2 cups pre-cooked pulled pork
1/2 chopped cooked bacon
3 cups chopped brocoli
1/4 cup chopped red onion
1/2 cup shredded cheddar cheese (Or marble)
Half red pepper chopped
2 celery Stocks
1 cups sliced seedless grapes (green or red)
2 cups chopped iceberg and romain mix
1/2 cup chopped tomato
3/4 cup Mayo
1 tbsp lemon juice
1/8 cup plus 1 teaspoon sugar
1/2 tsp cayanne pepper - Use paprika if you don't want any spice
1/8 cup apple cider vinegar
In a large bowl add all ingredients except the lettuce and tomato. Mix in dressing and place in fridge for a few hours to let everything bind together. Add the lettuce and tomato and a sprinkle of 1 tsp sugar and stir together well right before serving.
Brussel Sprout and Asparagus with Italian Sausage Salad
2 mild Italian sausage - cooked and sliced
8-10 Brussel sprouts (sliced in half)
1/2 bundle chopped asparagus
1/4 cup butter
1/2 chopped cup bacon
1/2 cups chopped onion
1 1/4 cups sauerkraut -with a little of the juice included.
3 cloves roasted garlic
1 tbsp paprika
Salt pepper and garlic powder
3-4 cups chopped romain and iceberg lettuce mix
1 cup chopped red pepper
1 cup chopped cucumber
1/8 plus 1/4 cup Italian salad dressing (I used the Olive Garden Brand)
Feta cheese - to crumble on top
In 9x13 greased lasagna pan add brussels sprouts, butter, sauerkraut, roasted garlic, paprika and a sprinkle of salt and pepper.
Bake uncovered in 375 degree oven for 50 mins (stir once half way through). Take out and let cool for 10 mins.
In a frying pan fry 1/2 cup chopped bacon and then add chopped asparagus. Add 1/8 cup Italian salad dressing and sprinkle of garlic. Let simmer on low for 10 mins then remove from heat at let cool. - do not over cook asparagus.
In a large bowl add 3-4 cups chopped romain and iceberg lettuce mix, 1 cup chopped red pepper, 1 cup chopped cucumber and add 1/4 cup Italian salad dressing. Stir and top with crumbled feta cheese.
Steak and Portabella mushroom Quesadilla Salad
1 Striploin Steak
2 Large tortillas
3/4 cup shredded cheddar cheese
Thousand Island Dressing
1/2 cup sliced grape tomatoes
3 grilled portobello mushrooms
1/4 cup chopped green onion
1 cup chick peas - sprinkled with garlic powder and cayenne pepper
3 cups shredded romain and iceberg lettuce mix
3 cloves roasted garlic
Use your favourite steak spice (the keg or Montreal) and marinate your steak for 1 hour. Grill until medium or medium rare. Cut large pieces of fat off.
Chick peas: on a cookie sheet add 1 cup chick peas and sprinkle with garlic powder and cayenne pepper. Bake in 375 degree oven for 30 mins.
On 2 large tortillas lay flat on a greased cookie sheet and spread roasted garlic, drizzle with thousand island dressing and spread. Then take 3/4 cup shredded cheddar cheese and sprinkle over top. On one side of tortilla add sliced grape tomato, chopped green onion and sliced grilled portobello mushrooms. On the other side add 4-5 thin slices of grilled steak. Cook in 375 oven for approximately 20 minutes. Take out and add salad mix to one side as well as remaining sliced grape tomato and chick peas. Wrap over and add remaining sliced steak, chick peas, port mushroom, etc. Drizzle with thousand Island dressing and serve! Enjoy!
Pork tenderloin and pickled beet salad with beet and peanut butter dressing!
*Some of these ingredients are used in both sauce, and salad separately.
1 pork tenderloin
7 cups spring mix (dandelion, red leaf lettuce, and spinach)
1-2 cups shredded iceberg lettuce
Garlic powder, sea salt, and pepper
3/4 cup chopped celery
1 3/4 cup pickled beets
1/4 cup balsamic vinegar
1/2 cup chopped red onion
1/2 cup peanut butter
1/8 cup vegetable oil
1/3 cup feta cheese
1 cup milk
1 tbsp sugar
1 tbsp honey
2 tbsp lemon juice
Add grilled fresh pear slices for and extra amazing addition.
Slice one pork tenderloin on an angle to make thiner slices. Sprinkle with garlic powder, sea salt, and pepper and marinate in 1/2 cup of pickled beet juice and 1/4 of balsamic vinegar for 2 - 3 hours. Then grill at 400 degrees (approx. 7-8 mins on each side)
Sauce/dressing: In a medium frying pan sauté finely chopped onions, garlic and 1/4 cup of finely chopped pickled beets. Then add 1/2 cup peanut butter, and sprinkle of garlic powder, 1 tbsp sugar and then stir and let peanut butter melt. Add 1/8 cup veg oil and 1 cup of milk. 2 tbsp feta cheese, 1 tbsp honey, And 2 tablespoons of lemon juice. Let simmer low. For 5-10 mins - keep stirring. Then let cool for 5 mins.
In a large bowl add 7 -8 cups of spring mix, 3/4 cup of chopped celery, 1 1/2 cup pickled beets, and quarter cup of chopped red onion. Then add peanut butter sauce and stir. Sprinkle with another 1/2 teaspoon sugar. Mix everything well together.
To plate: First layer salad and then top with sliced pork tenderloin. Sprinkle a little balsamic vinegar on pork. Add Shredded iceberg lettuce to top of salad. Sprinkle with crumbled feta cheese and whole cashews. Add grilled pears for extra flavour if desired.
Parmesan Crusted Asparagus with Chicken
2 Chicken Breast (boneless skinless)
1 bundle asparagus
1 cup grape tomatos
4-5 cups dandelion spinach mix
1 cup cubed Monterey jack cheese with jalapinos
Marinade/Sauce for Chicken:
2/3 cups Knorr cream of vegetable soup pkg.
1/2 cups veg oil
1/8 cup lemon juice
1/8 cup sugar
1/8 cup honey
1/8 cup milk
1 tbsp Knorr cream of vegetable soup pkg.
1/8 lemon juice
1/8 cup veg. oil
1/8 cup sugar
2 tbsp honey
In a 9x9 lasagna pan add chicken breast and sprinkle with 1/3 of the 2/3 Knorr vegetable soup mix.Then use the remainder of the soup mis and add all other ingredients together in a small bowl and poor over chicken. Place chicken in fridge for 1 hour.
When you take the chicken out of pan to grill do not remove sauce/marinade.
Grill each side of chicken on 400 degree grill (5 mins on each side) then place back in marinade pan and cook in 350 degree oven for 30- 40 mins. Make sure chicken is fully cooked before serving.
Asparagus: On a greased cookie sheet add chopped asparagus and sprinkle with 1/2 cup parmesan cheese, 1/8 cup bread crumbs, sea salt, and 1/8 cup garlic powder. Cook in 400 degree oven for 15 mins and then let cool slightly.
Add dandelion mix, and then your asparagus and grape tomatoes. then add sliced chicken and cubed Monterey jack cheese and sprinkle with parmesan cheese. Add chopped cashews. Drizzle your dressing over salad. Always stir your dressing well before adding to salad.
1 large chicken breast (boneless skinless)
4 cups ice burg lettuce - chopped
1/2 bag approx 18-20 chips tortillas restaurant style
3/4 cup shredded marble cheese - plus more for topping
1/2 red pepper
1/2 cup red onion
1/4 cup green onion
1/2 cup slices black olives
1/2 cup chopped tomato
3/4 cup salsa
3 tortilla shells
1/4 cup Frank’s hot sauce
1/8 cup Catalina dressing
1/4 cup veg oil
1/8 cup honey
1/2 tsp sugar
Slice chicken and fry in greased frying pan. Sprinkle with garlic powder, sea salt, paprika and cayenne pepper and squeeze juice from 1/2 lime. Add a tiny bit of salsa to add moisture.
On a large cookie sheet add a flat layer of tortilla chips (18-20 chips)and add half of cooked chicken (chopped), red peppers, red onions, green onions, tomato, black olives and 3/4 ups cheese. Spread evenly over chips. Cook in 375 degree oven approximately 20 mins or until cheese is fully melted and Chips are somewhat crispy/browned.
Take out of oven and pour into a large bowl and mash with potato masher until chips (nacho mixture) are smaller than bite-size. Add remainder of red pepper, tomato, onion, black olives, and salsa to nachos. And mix together. And 4 cups of chopped iceberg lettuce. Add half of dressing. And mixed together. Pour onto plates (or in your own tortilla bowls) and add more shredded cheese and add the remainder of chicken, sprinkle with other half of lime and drizzle with dressing.
To make tortilla bowls:
Using a small round(approx. 5 - 6 inches) oven safe pan. Spray with cooking spray and add tortilla in to pan using pan to help hold sides up. Then Spray tortilla with cooking spray and bake in oven at 375 degrees for approx. 15 min (until hardens and edges are crispy