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CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING

This Cilantro Lime Chicken Taco Salad is flavor/texture heaven! This Cilantro Lime Chicken Taco Salad is bursting with tender, juicy chicken, all your favorite fiestalicious salad fixings including crunchy, salty tortilla chips and the zesty, sweet and the tangy Creamy Baja Catalina Dressing is out of this world delicious!  You won’t be able to stop munching this Cilantro Lime Chicken Taco Salad!  

INGREDIENTS

SALAD

  • Recipe Cilantro Lime Chicken
  • 1 large head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
  • 1 cup black beans drained and rinsed
  • corn from 2 ears sweet corn (raw)
  • 1/2 cup finely grated sharp cheddar cheese or more to taste
  • 2 avocados, chopped
  • Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)

CREAMY BAJA CATALINA DRESSING

  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 3 tablespoons sugar more or less to taste (start with less)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (may sub yogurt)
  • 1 tablespoons reserved Cilantro Lime Marinade (in directions)

INSTRUCTIONS

  • Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
  • Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
  • To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
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HONEY MUSTARD CHICKEN SALAD WITH BACON & AVOCADO

Honey Mustard Chicken Salad With Bacon, Avocado and a crazy good 5 ingredient dressing that doubles as a marinade! A popular reader favourite, this Honey Mustard Chicken Salad has been remade all over the world time and time again! A salad that’s a meal in itself, this is THE ultimate in chicken salad recipes.

INGREDIENTS

Dressing / Marinade:

  • 1/3 cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL — to cut through the sweetness)
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

  • 1/4 cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • 1/4 cup corn kernels
  • 1/4 of a red onion, sliced

INSTRUCTIONS

  • Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  • Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  • Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  • Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

NUTRITION

Calories: 410kcal | Carbohydrates: 34g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 357mg | Potassium: 782mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4375IU | Vitamin C: 16.3mg | Calcium: 47mg | Iron: 2.3mg

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Bang Bang Chicken Recipe

This bang bang chicken recipe is the perfect appetizer with chunks of juicy fried chicken tossed in a creamy, sweet and spicy sauce. So easy to make!

Ingredients

FOR THE BANG BANG SAUCE

  • 1/2 cup mayonnaise
  • 1/4 cup chili-garlic sauce
  • 2 teaspoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon cayenne or use smoked paprika for a milder version
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

FOR THE CHICKEN

  • 1 pound chicken breast chopped into bite-sized pieces
  • 1/2 cup buttermilk or use milk
  • 3/4 cup cornstarch
  • 1 tablespoon cayenne pepper use smoked paprika for a milder version or use both!
  • Salt and pepper to taste
  • Vegetable oil for frying
  • FOR GARNISH: Fresh chopped parsley spicy chili flakes

Instructions

FOR THE BANG BANG SAUCE

  • Whisk together all of the ingredients in a small bowl.
  • Cover and refrigerate until ready to use, or serve right away.

FOR THE BANG BANG CHICKEN

  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Next, add the chicken and buttermilk to a large bowl. Toss to coat the chicken. Soak for a few minutes while the oil is heating.
  • Whisk together then cornstarch, cayenne (or paprika) and a bit of salt and pepper into a separate large bowl.
  • Drain the chicken and shake off any excess buttermilk. Coat the chicken in the seasoned cornstarch mixture, then fry them for 2-3 minutes per side, or until they are cooked through and start to lightly brown.
  • Remove and drain the chicken on paper towels.
  • Toss the chicken with the bang bang sauce then garnish with fresh parsley and spicy chili flakes.
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MONTEREY CHICKEN

This Monterey chicken is a Chili’s copycat that features seasoned chicken breasts smothered in barbecue sauce, cheese, bacon and tomatoes. An easy dinner option that the whole family will love!

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup barbecue sauce
  • 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese
  • 4 slices bacon cooked and crumbled
  • 1/2 cup diced tomatoes
  • 1/4 cup green onions

INSTRUCTIONS

  • Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.
  • Season the chicken on both sides with salt and pepper to taste.
  • Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken.
  • Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.
  • Place the pan in the oven for 3-5 minutes, or until cheese is melted.
  • Sprinkle the bacon, tomatoes and green onions over the chicken and serve.

NUTRITION

Calories: 465kcal | Carbohydrates: 31g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 690mg | Potassium: 722mg | Fiber: 1g | Sugar: 16g | Vitamin A: 480IU | Vitamin C: 5.8mg | Calcium: 184mg | Iron: 1.5mg

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Old Bay Roasted Salmon

This simple and easy roast salmon recipe features fillets seasoned with dried herbs, spices, and Old Bay seasoning, and then quickly roasted in the oven for a superior flavor and texture.

Ingredients

  • 1½ pounds salmon fillets, (use 4 fillets)
  • 2 tablespoons olive oil, (you can also use extra virgin olive oil or avocado oil)
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried parsley

Instructions

  • Preheat oven to 450˚F.
  • Generously grease a baking sheet or pan with cooking spray.
  • Place fish, skin side down, on the baking sheet.
  • Brush fish fillets with olive oil.
  • In a small mixing bowl combine old bay seasoning, garlic powder, onion powder, dill weed, and parsley; mix to combine.
  • Add spice mixture to the fillets and rub it all around the top and sides.
  • Bake for 10 minutes, or until fish flakes easily with a fork. You can also use an instant read thermometer to check for doneness; salmon is cooked through when internal temperature registers at 145˚F.
  • Remove from oven and serve.

To Make with Roasted Vegetables (optional)

  • Prepare halved brussel sprouts and slices of yellow squash with a drizzle of olive oil, salt, and pepper; arrange on baking sheet and roast for 10 minutes.Add raw salmon fillets around the veggies and continue to roast for 10 more minutes, or until salmon is cooked through.

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Easy 20 Minute Garlic Butter Baked Salmon in Foil

Description

This Tender Garlic Butter Baked Salmon in foil comes together in just 20 minutes! This easy salmon recipe is slathered in a honey garlic butter sauce then baked in a foil packet for the perfect flaky bite. 

Ingredients

  • 1 lb. salmon
  • chopped parsley for garnish

Lemon Garlic Butter Sauce:

  • 4 garlic cloves, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons raw honey
  • 1 teaspoon lemon zest
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon basil
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon black pepper
  • salt to taste

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with a large enough piece of foil that you could fold over and seal to create a packet later on. Place salmon in the center of the foil.
  1. In a small bowl, add garlic cloves, dijon mustard, butter, lemon zest, honey, smoked paprika, basil, red pepper flakes, pepper and salt. Mix everything together until combined.
  2. Pour lemon garlic butter mixture over the salmon and then fold foil up around it to create a tent.
  3. Place in oven and bake for 10 to 14 minutes or until your desired doneness.
  4. Remove salmon from oven and turn broiler on HIGH.
  1. Unfold the foil so the salmon is uncovered. Place salmon back under broiler for 2 to 3 minutes till there is slight browning over caramelization on top.
  2. Remove from oven. Garnish with chopped parsley and lemon wedges. Serve.

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Steak w/Shrimp & Lobster Sauce

Tender, juicy filet mignon topped with a shrimp and lobster cream sauce

INGREDIENTS  

Steak

  • 2 8-10 oz. filet mignon steaks 1 1/2 – 2 inches thick
  • garlic powder
  • onion powder
  • salt
  • pepper
  • 1 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 4 thyme sprigs
  • 2 garlic cloves

Shrimp & Lobster Sauce

  • 2 medium lobster tails shell removed, cut into 1 inch pieces
  • 1 lb. large shrimp peeled, deveined, tail off
  • all-purpose seasoning salt, pepper, paprika, garlic powder, onion powder,
  • 1 tbsp. olive oil
  • 8 tbsp unsalted butter
  • 1/4 cup clam juice
  • 1/3 cup dry white wine
  • 1 1/2 cup heavy cream
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 1/2 tsp. smoked paprika

INSTRUCTIONS 

Steak

  • One a cutting board or mat, season steak on each side with salt, pepper, garlic powder and onion powder.
  • Heat a cast iron skillet over medium-high heat. Add tbsp. of olive oil. Once oil is hot, add steaks to skillet and press down. Once steak has cooked for 2 minutes, add butter, garlic cloves and thyme sprigs to skillet. After steak has cooked for an additional 3 minutes, using tongs, flip and cook on other side for 4 minutes.
  • Reduce heat to medium, and spoon butter over steak. Continue to do this until temperature is 5 degrees less than desired temperature on an instant-read thermometer. See notes below for steak doneness temperatures. Steak will cook an additional 5 degrees while it rests.
  • Let steak rest for at least 10 minutes before serving.

Shrimp & Lobster Cream Sauce

  • In a bowl, season shrimp with all-purpose seasoning. Do not over season. Shrimp is already flavorful itself.
  • In a 10 inch skillet, heat olive oil and 1 tbsp. of butter over medium heat. Sear shrimp for 2 minutes on one side, then flip and sear for 1 minutes. Remove and set aside. Add 1 tbsp. of butter skillet, then add lobster Sauté lobster until it turns pink in color. Shouldn’t take no longer than 3 minutes. Remove and set aside.
  • Add 6 tbsp. of butter to skillet. When butter starts to melt, add white wine and clam juice. Let mixture come to a simmer. Slowly whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder and smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce and thicken. Taste and add more salt if you feel it needs it.
  • Stir in shrimp and lobster and let simmer for an additional 1-2 minutes.
  • Serve on top of cooked steak.

NOTES

Medium rare: 130 – 135 degrees F

Medium: 140 – 145 degrees F

Medium well: 145-150 degrees F

Well done: 160 and up

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Keto Chicken Parmesan Zucchini Boats (Easy & Healthy!)

This easy keto dinner recipe is not only healthy, it’s made with just 5 simple ingredients and is excellent for the entire family! The ground chicken makes them quick and easy to make without a lot of mess or pre-baking. You don’t have to be on a low carb diet to fall in love with these delicous chicken stuffed zucchini boats.

Course: Main Course

Keyword: keto, low carb, zucchini boats

Servings: 4

Ingredients

  • 1 lb ground chicken
  • 3 large zucchinis (or 4 small)
  • 2 cups marinara or pasta sauce
  • 3 cups freshly shredded mozzarella
  • 1 cup shredded parmesan
  • salt, pepper and garlic powder to taste

Instructions

  1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.
  2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don’t want it to be too runny, so if you’re using a thin sauce you may need to use a little less).
  1. Preheat your oven to 400 degrees, and grease a 9×13 baking dish.
  2. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts. *See tip in notes for what to do with the guts.
  1. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.
  2. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.
  1. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.
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Chicken Egg Roll Bowls

This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

INGREDIENTS

  •  2 tablespoons sesame oil
  •  2 tablespoons olive oil
  •  1 pound ground chicken (ground turkey or pork may be substituted)
  •  1 small sweet Vidalia yellow onion
  •  3 to 4 cloves garlic, finely minced or pressed
  •  1 teaspoon ground ginger
  •  one 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
  •  1/2 cup reduced-sodium soy sauce
  •  1/2 teaspoon freshly ground black pepper, or to taste
  •  about 3 green onions sliced into thin rounds, for garnishing
  •  1 tablespoon sesame seeds, optional for garnishing
  •  hoisin sauce or extra soy sauce, optional for serving

INSTRUCTIONS

  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
  2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
  3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
  5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.

NOTES

  • Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
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Teriyaki Chicken and Rice Bowls

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons low sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons maple syrup
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste (remember the soy sauce is salty as well)

Teriyaki Sauce

  • 3 tablespoons low sodium tamari or soy sauce
  • 3 tablespoons water
  • 3 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 – 2 teaspoons sriracha
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 teaspoons cornstarch

Other Ingredients

  • 1 small pineapple, peeled, core removed and cut into spears or planks
  • 1 red bell pepper, core removed and quartered
  • 1 cup selled edamame
  • 2 cups cooked brown rice
  • 1 green onion, sliced thin (optional)

Instructions

  1. Whisk together all of the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for an hour or overnight.
  2. In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and store it in a jar or other airtight container until ready to use.
  3. Preheat your grill to 400° F. Oil the grates and then place the chicken, quartered bell pepper, and pineapple onto them. Grill the pineapple for about 3 minutes then flip and grill another 3 minutes, then remove it. Grill the pepper for 4-5 minutes, then flip and grill another 4-5 minutes before removing it.
  1. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it.
  2. To assemble the bowls, divide the rice into each bowl. Top the rice with some of the chicken, pineapple, peppers and edamame. Drizzle on desired amount of teriyaki sauce and garnish with sliced green onions.