Mayo (can substitute plain Greek yogurt)
Sour cream
Lime juice
Sugar
Salt
Pepper
Dill weed spice
Combine equal amounts of mayo and sour cream. Add a splash of lime juice and season with sugar, salt, pepper and dill weed spices to taste. Mix well and serve cold.
1 rotisserie chicken, chopped
1 container of grape tomatoes, halved
1 package of penne pasta (cooked al dente)
1-2 cups of toasted pine nuts (toast in a pan until browned)
1 package of crumbled feta
1 container of baby spinach leaves from Costco (comes in the tub)
Dressing Ingredients
3 Tbsp or 1 package of Hidden Valley buttermilk ranch
1 cup of mayo
1 cup of buttermilk
1/2 a jar of pesto from Costco
Whisk together the dressing ingredients.
Place cool pasta and chicken in a large bowl, pour enough dressing over the top and refrigerate overnight or for a few hours.
Before serving, add the rest of the ingredients and more dressing if desired.
Toss and serve chilled!
SMALL QUANTITY:
1 cup warm water
2 Tbsp. Dawn dish soap
1 Tbsp. glycerin
1 tsp. white sugar
LARGE QUANTITY:
1 gallon warm water
2 cups Dawn dish soap
1 cup glycerin
1/3 cup white sugar
Gently stir all ingredients together in a large container.
Create bubble wands by shaping wire hangers into a large circle. Wrap the circle with strips of fabric to help hold the solution. Dip in solution.
1/2 cup almond milk (or any milk)
2 eggs
1 ripe banana
3/4 cup oats
1 scoop vanilla protein powder
1 Tbsp. raw honey
3 Tbsp. cocoa powder
1 tsp. baking soda
1/4 tsp. salt
Chocolate chips
Preheat oven to 350° and grease a muffin tin.
Add all ingredients to blender (except chocolate chips) and blend until fully combined. Pour batter into muffin tin and top with chocolate chips. Bake for 15 minutes.
Makes 12 muffins. 1 muffin is ~55 calories.
Print recipe HERE.
3 large zucchini, sliced into ½ inch rounds
Olive oil
1 tsp cumin
¼ tsp chili powder
¼ tsp paprika
Salt & pepper to taste
1 ½ cup chicken, cooked & shredded
1 cup cheese
½ cup red onion, diced
1 avocado, cubed
Pico de Gallo
Pickled jalapeños
Preheat oven to 400°. Place sliced zucchini on a large baking sheet in a single layer. Toss with olive oil and spices. Bake until slightly tender, about 5 minutes.
Remove from oven and top with chicken, cheese and onion. Bake until cheese is melted and chicken is warmed through, about 10 more minutes.
Top zucchini nachos with avocado, pico and jalapeños.
Print recipe HERE.
1/4 cup olive oil
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 tsp. oregano
1 tsp. thyme
1 tsp. garlic, minced
1/4 cup grated Parmesan cheese
4 medium Yukon potatoes, thinly sliced
Salt & pepper to taste
Preheat oven to 400°. Grease a 9x13 pan and seat aside.
In a large bowl combine all ingredients and toss to coat well. Spread in pan and cover with foil. Bake for 30 minutes. remove foil and bake for 20-25 more minutes or until tender and golden.
Serves 6.
Print recipe HERE.
2 egg whites
1/4 tsp. salt
1/4 cup sugar
3/4 cup Karo syrup
1 tsp. vanilla
Beat egg whites and salt to soft peaks. Add slowly add sugar while beating. Continue beating and add Karo syrup. Fold in Vanilla.
