• Pollo Tropical Feast

    Chicken Ingredients:

    • 3 lbs. chicken breast
    • 3/4 c. pineapple juice
    • Juice from 1 orange
    • Juice from 2 limes
    • 2 packets Goya coriander and annatto seasoning
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. garlic powder
    • 1/2 tsp. cumin
    • 1/4 tsp. oregano

    Chicken Directions:

    1. In a large Ziploc bag add the pineapple juice through oregano and mix to combine; then add the chicken. Marinate overnight in the refrigerator.
    2. Grill.

    Black Beans and Rice Ingredients:

    • 2 15 oz. cans of black beans (do not drain or rinse)
    • Cumin
    • Oregano
    • Garlic powder
    • White Rice

    Black Beans and Rice Directions:

    1. In a saucepan, add the beans, cumin, oregano, and garlic powder, and simmer for a few minutes.
    2. Cook rice according to package.

    Balsamic Tomato Salad Ingredients:

    • Tomatoes
    • Red onion
    • Brown sugar
    • Balsamic vinegar
    • Olive oil
    • Salt
    • Pepper

    Balsamic Tomato Salad Directions:

    1. Add ingredients to bowl and toss to combine.

    Curry Sauce Ingredients:

    • Mayonnaise
    • Curry powder
    • Honey
    • Honey mustard
    • Milk, as necessary for thinning

    Curry Sauce Directions:

    1. In a bowl add mayonnaise, and then add curry powder, honey, and honey mustard to reach desired flavor. May thin the sauce with milk.

    Cilantro Garlic Sauce Ingredients:

    • 1 bunch cilantro
    • 4 oz. mayonnaise
    • 3 garlic gloves, peeled and chopped
    • Salt and pepper, to taste
    • Milk, as necessary to thin

    Cilantro Garlic Sauce Directions:

    1. Combine all ingredients in a food processor until desired consistency. May thin the sauce with milk.

    Pollo Tropical Feast:

  • Lemon Pepper Cajun Chicken Pasta

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta:

  • Penne Pomodoro

    Adapted from Midwest Foodie.

    Ingredients:

    • 16 oz. penne pasta, cooked al dente
    • 2 TBSP olive oil
    • 8-10 cloves garlic, minced
    • 4 tsp. dried oregano
    • 4 tsp. dried thyme
    • 1 1/2 tsp. salt
    • 1/2 tsp. fresh cracked pepper
    • 1 1/2 tsp. crushed red pepper, optional
    • 2 (28 oz.) cans crushed tomatoes 
    • 2 TBSP fresh parsley, chopped
    • 4 TBSP fresh basil, chopped
    • 2 TBSP granulated sugar, optional
    • Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

    Directions:

    1. Heat olive oil in a large saute pan over medium heat.
    2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
    3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
    4. Bring to a gentle simmer over medium heat.
    5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
    6. Add cooked pasta to the pan.
    7. Toss to coat evenly.
    8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

    Penne Pomodoro:

  • Chili Mac

    Ingredients:

    • Olive oil
    • 2 lb. ground chicken or turkey
    • 1 onion, chopped
    • 4-6 garlic cloves, chopped
    • 2 Taco seasoning packs (about 1/2 c.)
    • 1 Chili seasoning pack
    • 2 cans Rotel tomatoes
    • 2 cans red, pinto, black, or kidney beans
    • 4 8oz. cans of tomato sauce
    • 3 c. water
    • 1 lb. elbow macaroni
    • Toppings: cheddar cheese, chipotle, avocado, and/or sour cream

    Directions:

    1. Heat olive oil in skillet or Dutch oven over medium heat and then add ground meat, onion, and garlic.
    2. When the meat is cooked add seasoning through water. Bring to a simmer and cover and simmer for at least 2 hours.
    3. Prepare pasta according to package and add desired toppings.

    Chili Mac:

  • Asian Chicken Pasta Salad

    Recipe adapted from No Biggie

    Ingredients:

    Salad

    • 1 lb. box bow tie pasta
    • 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
    • 1/4 cup green onions, chopped
    • 1/2 pack sliced almonds toasted
    • 1 bag lettuce of choice
    • 1 small bag snap peas
    • 1 small can mandarin oranges drained
    • Crunchy wonton strips

    Dressing

    • 2/3 c. red wine vinegar
    • 2/3 c. vegetable oil *or sesame oil is great here too
    • 2/3 c. soy sauce
    • 6 TBSP sugar
    • 2 TBSP ginger paste
    • 1 tsp. salt and pepper

    Directions:

    1. Shred the chicken breast meat from a rotisserie chicken.
    2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
    3. Cook the pasta until al dente, remove the pasta from the water.
    4. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
    5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
    6. Toast the sliced almonds in a dry pan, remove from pan.
    7. In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
    8. In a separate bowl add the salad greens and toss with dressing.
    9. On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
    10. Refrigerate any leftover dressing.

    Asian Chicken Pasta Salad:

  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Greek Salmon Bowls

    Recipe adapted from Midwest Foodie.

    Ingredients:

    Dressing/Marinade:

    • 5 TBSP olive oil
    • 3 TBSP balsamic vinegar
    • 2 TBSP fresh chopped dill
    • 2 TBSP fresh chopped parsley
    • 2 tsp. dried oregano
    • 1 tsp. Dijon mustard
    • 2 garlic cloves, minced
    • Kosher salt and fresh cracked pepper

    Salmon:

    • 1 lb. salmon

    Orzo:

    • 1 box of orzo
    • 2-3 TBSP butter
    • 2 TBSP lemon juice

    Salad and Toppings:

    • Mixed Greens
    • 1 (15 oz.) can artichoke hearts
    • 1 c. halved grape tomatoes
    • 1 c. sliced English cucumber
    • 1 c. pitted assorted olives
    • 1/2 c. thinly sliced red onion
    • 1 (14 oz.) can of chick peas
    • 4 oz. feta chees crumbled

    Tzatziki Sauce or Easy Lemon Dill Sauce:

    • 1 c. sour cream
    • ½ c. fresh dill
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt, and pepper

    Directions:

    1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
    2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
    3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
    4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
    5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

    Greek Salmon Bowls:

  • Lemon Sugar Cookies

    Recipe adapted from Modern Honey.

    Ingredients:

    • 1 c. cold butter, cut into cubes
    • 2 c. sugar
    • 2 eggs
    • 1 tsp. vanilla
    • 3 lemons, zested
    • 1 1/2 TBSP lemon juice
    • 3 c. flour
    • 1 1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • Sparkling crunch sugar

    Directions:

    1. Preheat oven to 350*.
    2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
    3. Stir in flour, baking powder, baking soda, and salt and mix just until combined.
    4. Drop dough onto light colored baking sheet.
    5. Bake for 9-11 minutes (usually 11 minutes). Remove from oven and immediately sprinkle with sparkling crunchy sugar.

    Lemon Sugar Cookies:

  • Greek Chicken Bowls

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 TBSP olive oil
    • 1.5 lbs. chicken breast, bite size pieces
    • 1/2 c. fresh oregano, chopped
    • 2 tsp. smoked paprika
    • Pinch of salt and pepper
    • 2 TBSP balsamic vinegar
    • 4 garlic cloves, chopped

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1/2 c. sour cream
    • 2 TBSP olive oil

    Sun-dried Tomato Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP lemon juice
    • 2 TBSP balsamic vinegar
    • 1/2 c. sun-dried tomatoes, chopped
    • 1 TBSP fresh dill, chopped (optional)
    • Salt and pepper to taste

    Salad:

    • Greens
    • Tomatoes, chopped
    • Red onion, sliced
    • Artichoke hearts
    • Chick peas
    • Cucumber, sliced
    • Kalamata olives

    Directions:

    1. For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.

    Greek Chicken Bowls:

  • Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa: