Month: February 2017

Chicken and Avocado Burritos

Ingredients 4 burrito sized tortillas (corn tortillas for gluten-free), warmed 1 pound cooked chicken, sliced or shredded 1 large avocado, diced 1 cup Monterey Jack cheese, shredded 1/4 cup salsa verde 1/4 cup sour cream or greek yogurt 2 tablespoons cilantro, chopped Directions  Get full recipe >> Chicken and Avocado Burritos @

Cucumber Greek Salad

INGREDIENTS 2 cucumbers, peeled and chopped into ¼ moons 4-6 Roma tomatoes, chopped ½ of a red onion, sliced ¼ cup olive oil 1½ Tablespoons lemon juice 2 teaspoons dried oregano ½ cup crumbled feta cheese Salt and Pepper (to taste) Black olives, pitted and sliced (to taste) INSTRUCTIONS  Get full recipe >> Cucumber Greek Salad @

Chocolate Peanut Butter Cheesecake Cake

INGREDIENTS Chocolate Cake: ½ cup butter 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar) 2 large eggs ½ cup skim milk (or full fat or almond milk) 1¼ cup all purpose flour (or plain flour) ½ cup unsweetened cocoa powder 2 teaspoons level baking powder ¼ teaspoon salt

Slow Cooker Cilantro Lime Chicken Tacos

INGREDIENTS 2 pounds skinless, boneless, chicken breasts (fresh or frozen) 1 packet taco seasoning mix (I use low sodium) 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand) ⅓ cup chopped fresh cilantro juice from 2 small limes INSTRUCTIONS  Get full recipe >> Slow Cooker Cilantro Lime Chicken Tacos @

30 Minute Cinnamon Sugar Knots

Ingredients Cinnamon Sugar Knots: 1/4 cup butter 1 cup milk 2 tablespoon instant yeast* 2 tablespoons honey** 1/2 teaspoon salt 1 large egg 3-3 ½ cups all-purpose flour Butter and Sugar: 1/4 cup butter , melted 1 cup granulated sugar 1 heaping tablespoon ground cinnamon Icing: 1 tablespoon butter 1 cup powdered sugar 1/2 teaspoon

Lemon Blueberry Bread

Ingredients: 1 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/3 cup unsalted butter, melted 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 teaspoons fresh grated lemon zest 2 Tablespoons fresh lemon juice 1/2 cup milk 1 cup fresh or frozen blueberries (I used fresh) 1 Tablespoons all-purpose flour


INGREDIENTS For the slaw: ¾ cup shredded cole slaw mix (3/4 green container) 2 teaspoons fresh lime juice ⅓ teaspoon honey 2 teaspoons chopped cilantro For the shrimp: 6 large peeled and deveined shrimp ½ teaspoon cumin ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon salt ⅛ teaspoon cayenne pepper