Mexican/Asian chicken salad

1c shredded lettuce
1c shredded cabbage
1/4c black beans
1/4 avocado diced
1/2 vine tomato diced
1/2 green onion chopped
Several cilantro sprigs
1 tbsp feta
1/2 tbsp sunflower seeds
1 chicken breast grilled with lemon garlic marinade and pepper, sliced
Drizzle with Champagne dressing

Taco bowl

1/4 lb ground beef
1/2 can reduced sodium black beans, drained
1/2 lime
1/4 avocado
1/4 pack taco seasoning
1/2 bag coleslaw
A few sprigs of cilantro
Handful of chopped white onion
1 tbsp jack cheese
1 tbsp sour cream

Cool hamburger meet in skillet with taco sauce until almost done, add beans and finish cooking. Put the rest of the ingredients in a bowl. When meat and beans are done mix and enjoy!

Brazilian rice bowl

Santa Maria tri tip

White rice

1/4 yellow onion sliced

1/4 head cabbage diced

16 oz Greek yogurt

1 bunch cilantro

1 head of garlic roasted

1 limes juice

3tbsp salsa verde 

1/2 tsp onion powder

1/2 tsp cayenne 

1 cup ricotta (home made is best)

1/2 avocado

Cook rice in rice cooker and grill tri tip and onions... In blender add lime juice, yogurt, cilantro, garlic, salsa verde and spices and blend well. Cut up tri tip and mix all ingredients into bowls, salt and pepper to taste. Yummmm!

Salsa vinigiarette

1 16 oz can plum tomatoes
2 tbsp garlic puree
2 tbsp cilantro puree
1/2 cup water
1 cup white balsamic vinegar
1 1/2 cup evoo
2 tbsp sugar
2 tsp salt
1 tsp pepper
2 tsp lemon pepper
1 tsp cumin
1 tsp oregano
1/2 lemon's juice
1 pickled jalepeno
1/2 white onion (divided)

In blender mix everything except half of your onion. Dice remaining onion finely and mix with the rest of the ingredients but do not blend (the chunks of onions add texture)

White chicken and artichoke lasagne

6 low carb lasagne noodles, cooked
Meat from 1/4 rotisserie chicken
1 stick butter
8 oz cream cheese
8 oz mozzarella
1/3 c ricotta
2 tbsp sun dried tomatoes
2 handfuls baby spinach
1 handful baby Bella mushrooms
1/2 can artichoke hearts (in water-drained)
3 cloves garlic, minced
Nutmeg
Dried basil

In large sautée pan, melt butter and cream cheese then add mushrooms and spinach. Cook until spinach is wilted, then add ricotta, spices, artichoke hearts, chicken and sundried tomatoes. Mix well. Grease glass baking dish and layer noodles, mixture and mozzarella, repeat. Bake covered for 25 minutes at 350.

Zucchini pappardelle with short rib ragout

2 zucchinis sliced paper thin
1 1/2-2 lbs short ribs bone in
4 tbsp olive oil divided
5 garlic cloves chopped
2 shallots diced
3 celery stalks chopped
2 bay leaves
2 sprigs Rosemary
1 tbsp dried thyme
2 handfuls chopped kale
8 kalamata olives halved
2 tbsp flour
2 cups dry red wine
1 cup beef broth
Salt and pepper
Crushed red pepper (depending on how spicy you like)
Pinch Parmesan cheese

Heat 3 tbsp oil, pat ribs dry and season with salt and pepper. Brown 3 min on each side and set on the bottom of crock pot bowl. Add celery, onions and garlic to oil and cook until clear, add kale and cook another minute. Add wine, broth, thyme, rosemary, bay eaves,  red pepper, olives and flour and bring to a boil,  reduce to a simmer for a few minutes, then pour over ribs and cook in crockpot on medium 6-8 hours. Before serving sautée zuchinni in remaining oil with salt and pepper, set on paper towel to absorb water. Plate the zucchini and top with ribs, kale, olives and a little sauce, discarding bones. Garnish with Parmesan and you've got a healthy, decadent feast!

Classy chicken nugget salad

6 chicken nuggets
2 handfuls herb mix salad
5 croutons
1 chipolinni onion diced
1/4 avocado sliced
2 tbsp honey roasted pecans
2 tbsp shredded cheddar
2 tbsp light Cesar dressing
Salt and pepper to taste

Enjoy!