​Tex Mex Pork Cobb Salad 

Serves 2

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 

Salad: 
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 

Dressing:
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 
​Serves 2 


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 
Serves 2

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! 
Serves 3 
​
*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 
Cashews 

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
Serves 2

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 
Chopped Cashews 

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 

Dressing:

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. 

To plate:
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. 

Nacho Salad
Serves 3

1 large chicken breast (boneless skinless) 
1 lime 
Salt
Garlic powder 
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 

Dressing: 
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 

Grilled Salmon salad 
Serves 3
​
1 Boursin (herb and garlic) cream cheese spread
3 Salmon Steaks
1 tbsp garlic powder 
2-3 tbsp brown sugar 
1- 2 tbsp dried rosemary 
1/2 tsp black pepper 
1/8 cup lemon Juice
1/8 cup ground brown mustard seeds 
1/2 cup pickle juice 

Let salmon steaks marinade in the fridge with the following for 2 hours: Sprinkle each with garlic powder, brown sugar, soya sauce, dried rosemary, black pepper, lemon juice. Pour 1/2 cup pickle juice over salmon steaks and marinade for 2 hours. Then Grill on 400 degree grill approx 8-10 mins on each side. Spray grill with cooking oil. 

Salad: spinach and dandelion mix with 1/2 cup chopped green onions, 1/2 cucumber chopped, 1 small tomato chopped, 1/2 red pepper chopped.

Dressing: 
1 tsp ground mustard seed 
1 tsp brown sugar
1/8 cup shredded pickle
1/2 cup veg oil
1/2 teaspoon sea salt 
1 tbsp lemon juice 
2 tbsp chopped green onions 

Sauce for salmon: 
Heat frying pan with 1/8 cup veg oil and 2 tbsp butter. 
Cover 1 cup sliced pickles with flour and a dash salt and add to frying pan. And fry on med/high until crispy. Remove from pan and using the same pan (do not clean) add Boursin (herb and garlic cheese) and let melt. Then add 1 tsp garlic powder and aprox 3/4 cup milk and let simmer until sauce is smooth. Pour over grilled salmon and top with fried pickles. 

To top salad: Sprinkle (crumble) with the remainder of the Boursin Cheese Spread! See picture below.

Potato and Mushroom Salad with Chicken 
​Serves 2

​1 cooked boneless skinless chicken breast 
8-10  small round potatoes cut in half (or 3s if they are large)
1 portabella mushroom - cut in 4 
5-6 large white mushrooms - cut in half 
1/2 onion - sliced into slivers with a sprinkle of sugar
1/2 cup mayo 
1/2 cup ranch dressing
1/8 cup veg. oil 
1 celery stock 
1/2 red pepper 
Sprinkle of each:garlic powder, black, pepper, Lemon Juice 
Sea salt 
1 1/2 cup sliced romain lettuce  
1 cup shredded cucumber 


Dressing:
2 tbsp honey Dijon mustard 
1/8 cup veg. oil 
1 tbsp honey 
1/2 tsp sugar
sprinkle sea salt 
1 tsp fresh ginger - minced 


On a greased cookie sheet add washed potatoes and mushrooms, sprinkle with sea salt, pepper and garlic powder then cook for 25 mins at 350 degrees and then add slivered/sugared onions and cook everything (including mushrooms and potatoes) for another 20 mins. Then let cool. 

In a medium/large bowl add cubed pre-cooked chicken(I grilled mine), 1/2 cup mayo, 1/2 cup ranch dressing, 1/8 cup veg. oil, 1 celery stock, 1/2 red pepper, as well as a sprinkle of sea salt, lemon juice. cut portabella  mushrooms (and white mushrooms if needed) into smaller pieces. Add mushrooms, potatoes, and onions to mixture and stir together. Then place in fridge for at least one hour.  
Before serving add Romain lettuce, and shredded cumber. Add dressing and stir together. Then serve. Top salad with more shredded cucumber if desires. Serve as a meal sized salad or bring to your next bbq as a side salad.