Chocolate-Covered Strawberry Freeze

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

Frozen Nutella, Greek yogurt and whipped topping mixed with fresh strawberries.

Ingredients

• 8 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Finely Crushed
• 2 Tablespoons Butter, Melted
• 32 ounces, weight Nonfat Vanilla Greek Yogurt
• 10 ounces, weight Light Whipped Topping
• 13 ounces, weight Nutella
• 3 cups Strawberries, Sliced

• 8 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Finely Crushed
• 2 Tablespoons Butter, Melted
• 32 ounces, weight Nonfat Vanilla Greek Yogurt
• 10 ounces, weight Light Whipped Topping
• 13 ounces, weight Nutella
• 3 cups Strawberries, Sliced

Preparation

1. In the bottom of a deep 8×8-inch or a 9×13-inch dish mix the graham crackers and butter. Press the mixture onto the bottom of the pan.
2. In a large bowl, mix the yogurt, whipped topping and Nutella. Stir until evenly distributed. Fold in sliced strawberries.
3. Pour the yogurt mixture over the crust. With a spatula, spread it into one even layer.
4. Place in the freezer for 3-4 hours. Serve and enjoy!

Parmesan Chicken Bites

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

A kid-friendly meal that the whole family will enjoy.

Ingredients

• 1 pound Boneless, Skinless Chicken Breast, Cut Into 1" Pieces
• 1  Large Egg
• ½ teaspoons Dijon Mustard
• ¾ cups Of Panko Bread Crumbs
• ¼ cups Of Grated Parmesan Cheese
• 1 Tablespoon Of All Seasoning Powder
• 1 teaspoon Garlic Powder

• 1 pound Boneless, Skinless Chicken Breast, Cut Into 1" Pieces
• 1  Large Egg
• ½ teaspoons Dijon Mustard
• ¾ cups Of Panko Bread Crumbs
• ¼ cups Of Grated Parmesan Cheese
• 1 Tablespoon Of All Seasoning Powder
• 1 teaspoon Garlic Powder

Preparation

1. Preheat the oven to 350 F.
2. Place the chicken in large bowl.
3. Whisk together the egg and mustard in a small bowl.
4. Pour the egg mixture over the chicken and stir to coat well.
5. Combine remaining ingredients in a large resealable plastic bag. Add chicken, seal the bag and shake to coat well.
6. Place chicken in a single layer on a rimmed baking sheet and bake for 30 minutes until sizzling.
7. Enjoy!

Antipasto Pasta Salad

Prep: 20 mins

Cook: -

Level: Easy

Serves: Updated

4

Description

A colorful antipasto pasta salad loaded with Italian meats, Swiss cheese, spinach and tossed with fresh herbs and olive oil.

Ingredients

• 2 cups Uncooked Whole Wheat Penne Pasta
• ¼ cups Dry Coppa, Medium Dice
• ¼ cups Dry Salami, Medium Dice
• 1 whole Medium Tomato, Medium Dice
• 3 Tablespoons Red Onion, Medium Dice
• ½ cups Swiss Cheese, Cubed
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Basil, Chopped
• 1 Tablespoon Parsley, Chopped
• ¼ teaspoons Dried Oregano
• ¼ teaspoons Black Pepper
• ⅛ teaspoons Salt
• 1 cup Spinach

• 2 cups Uncooked Whole Wheat Penne Pasta
• ¼ cups Dry Coppa, Medium Dice
• ¼ cups Dry Salami, Medium Dice
• 1 whole Medium Tomato, Medium Dice
• 3 Tablespoons Red Onion, Medium Dice
• ½ cups Swiss Cheese, Cubed
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Basil, Chopped
• 1 Tablespoon Parsley, Chopped
• ¼ teaspoons Dried Oregano
• ¼ teaspoons Black Pepper
• ⅛ teaspoons Salt
• 1 cup Spinach

Preparation

Start by cooking the pasta according to package instructions. My pasta took about 8 minutes for al dente.

Meanwhile, add coppa, salami, cheese, tomatoes, and onion to a large bowl. After pasta is done cooking add to the bowl with the meats and cheese.

Add the lemon juice, balsamic vinegar, and extra virgin olive oil. Toss to combine. Add in basil, parsley, oregano, pepper, salt and spinach. Toss to combine and serve.

Restaurant-Style Burgers

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

3

Description

A hearty, flavorful gourmet hamburger made with sirloin and chuck ground beef and topped with melted cheddar cheese, caramelized onions, bacon and a spicy chipotle sauce. This is truly a restaurant-style burger!

Ingredients

• FOR THE BURGERS:
• 8 ounces, weight Ground Chuck (20/80)
• 8 ounces, weight Ground Sirloin (90/10)
• ¼ teaspoons Salt
• ¼ teaspoons Ground Pepper
• 2 Tablespoons Canola Oil
• ½ whole Onion, Sliced Thin
• 2 Tablespoons Butter
• ¼ teaspoons Minced Garlic
• 3 whole Kaiser Rolls
• 1 Tablespoon Canola Oil
• 3 slices Cheddar Cheese
• 2 Tablespoons Water
• 3 slices Bacon (cooked)
• FOR THE CHIPOTLE DRESSING:
• ¼ cups Greek Yogurt, Plain
• 1 Tablespoon Mayonnaise
• 3 whole Canned Chipotle Peppers In Adobo Sauce, Diced

• FOR THE BURGERS:
• 8 ounces, weight Ground Chuck (20/80)
• 8 ounces, weight Ground Sirloin (90/10)
• ¼ teaspoons Salt
• ¼ teaspoons Ground Pepper
• 2 Tablespoons Canola Oil
• ½ whole Onion, Sliced Thin
• 2 Tablespoons Butter
• ¼ teaspoons Minced Garlic
• 3 whole Kaiser Rolls
• 1 Tablespoon Canola Oil
• 3 slices Cheddar Cheese
• 2 Tablespoons Water
• 3 slices Bacon (cooked)
• FOR THE CHIPOTLE DRESSING:
• ¼ cups Greek Yogurt, Plain
• 1 Tablespoon Mayonnaise
• 3 whole Canned Chipotle Peppers In Adobo Sauce, Diced

Preparation

In a bowl, add ground chuck, ground sirloin, salt and pepper. Mix until well combined. Measure out 5.5 ounce portions of the beef and shape the portions into patties. You should have 3 patties. Set them aside.

Preheat the broiler in your oven.

In a skillet over medium heat add the first amount of canola oil and the onions. Cook until tender and caramelized; about 10 minutes. Put onions into a bowl; set aside.

In a microwave safe bowl, add butter and garlic. Cook it in the microwave for 40 seconds or until butter is melted; mix well.

Cut rolls in half horizontally. With a pastry brush, brush the butter and garlic mixture onto the insides of each bun. Place buns on a baking sheet, buttered side up and broil for 2 minutes, just until lightly golden. Be careful not to burn the rolls.

In a cast iron skillet over medium-high heat add the second amount of canola oil. Add beef patties. With a spatula press down on the burgers and cook for 2 1/2 minutes until a crust forms on the bottom. Flip the burger and cook for 5 more minutes or until desired done-ness is reached. Top each patty with a slice of cheese. Add the water into the skillet and cover the skillet. Cook until cheese is melted; about 30 seconds.

Place burger on the bottom piece of each bun, top each patty with 1 slice of bacon, 1/3 of the onion mixture and some chipotle dressing. Top with remaining half of the bun. Serve immediately. Note: You can add lettuce and tomato or other preferred burger toppings if desired.

To make chipotle sauce: In a bowl add Greek yogurt, mayonnaise and chipotle peppers. Mix until combined. Note: Use more or less chipotle peppers for desired spiciness.

Grilled Maque Choux and Shrimp

Prep: 20 mins

Cook: 20 mins

Level: Easy

Serves: Updated

4

Description

A delicious corn dish from Southern Louisiana gets added flavor from the grill. Topped with mouth-watering shrimp to make an amazing meal! So simple yet so flavorful, this is a wonderful variation to basic corn on the cob!

Ingredients

• 5 ears Corn, Husks And Silks Removed
• 1 pound Shrimp, Peeled And Cleaned
• 1 whole Lemon, Zest And Juice
• 1 Tablespoon Fresh Thyme, Chopped
• 1 Tablespoon Fresh Parsley, Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 cups Cherry Tomatoes
• 1 whole Green Bell Pepper
• 1 whole Jalapeno (optional)
• 1 whole Onion, cut into thick slices
• 1 Tablespoon Olive Oil Plus More For Drizzling Over Vegetables Prior To Grilling
• ½ cups Heavy Cream
• 1 Tablespoon Butter
• 4 slices Grilled Tuscan Bread (for Serving, Optional)

• 5 ears Corn, Husks And Silks Removed
• 1 pound Shrimp, Peeled And Cleaned
• 1 whole Lemon, Zest And Juice
• 1 Tablespoon Fresh Thyme, Chopped
• 1 Tablespoon Fresh Parsley, Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 cups Cherry Tomatoes
• 1 whole Green Bell Pepper
• 1 whole Jalapeno (optional)
• 1 whole Onion, cut into thick slices
• 1 Tablespoon Olive Oil Plus More For Drizzling Over Vegetables Prior To Grilling
• ½ cups Heavy Cream
• 1 Tablespoon Butter
• 4 slices Grilled Tuscan Bread (for Serving, Optional)

Preparation

First you must cook your corn. Cook it for 10 minutes or so in a big pot of boiling water. Then remove it from the water and set aside while you get everything ready.

In a large bowl combine your shrimp, zest and juice of lemon, thyme, parsley, salt and pepper. Cover the bowl and put it in your fridge until ready to use.

Skewer your cherry tomatoes onto metal or pre-soaked wooden skewers. Put skewers on a large baking sheet. Lay out your pepper, jalapeno, cooked corn, and sliced onion. Drizzle everything with a little bit of olive oil, add a touch of salt and pepper. Time to start the grill, heating it to medium-high heat.

Once grill is nice and hot add your vegetables and do not leave them alone. Make sure everything gets beautiful grill marks on all sides. Have a clean baking sheet ready and depending on time and heat, remove the vegetables once they are softened and done to your liking. You need to pay attention because most likely the tomatoes will be ready first and start bursting. Turn each veggie around so they get color all over. When they are all done and removed from the grill, set them aside to cool for a few minutes (they will be too hot to handle right now). Turn grill off for now.

Meanwhile back to the shrimp! Skewer your shrimp for the grill. Set aside.

When your veggies are a touch cooler, it’s time to chop everything. Chop your onion, peppers (remove stem and seeds), tomatoes (make sure to keep all the juices) and cut corn off the cobs.

Heat the tablespoon of olive oil in a large pan over medium heat. Add all your vegetables (and juices) and toss everything together. Let this cook on medium-low for about 10 minutes. Add the heavy cream and butter. Mix everything well and cook for another 5 minutes, on low. Keep warm until ready to serve.

Heat up your grill again, to medium heat. When hot, add the shrimp skewers. Stay put…these should only take about 5 minutes total; make sure to turn them halfway through. Do not over-cook your shrimp or you may as well eat rubber!

Put your Maque Choux into your serving bowl, top with shrimp and a nice thick piece of grilled bread. Dig in!