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30

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πŸ’šCreamy Sun Dried Tomato Parmesan Chicken (No Cream) .
Servings: 4
.
Ingredients
.
For The Chicken:
2 large boneless and skinless chicken breasts , halved horizontally to make 4 fillets
2 tablespoons Tapioca flour (or all purpose or plain flour/s)
2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
1 teaspoon salt
Cracked pepper
.
For The Sauce:
2 tablespoons reserved sun dried tomato oil (or olive oil)
2 tablespoons minced garlic
200 g | 7oz jarred sun dried tomato strips in oil , drained (reserve 2 tablespoons of oil for cooking)
1 cup sliced mushrooms (250 g | 8 oz)
1 1/2 cups milk (reduced fat or full fat milk) OR evaporated milk*
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
β…“ cup fresh grated Parmesan cheese (do not include for dairy free option)
2 teaspoons Italian herbs (optional for added flavour)
2 tablespoons fresh shredded basil , to serve
.
Instructions
In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm.
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1

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33

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πŸ’šCREAMY BROCCOLI MAC AND CHEESE
~
Try almond milk or other β€œlighter” options if you choose. Or enjoy as a treat!❀️🍴
~
8 ounces medium pasta shells
2 cloves garlic, minced
1 shallot, minced
2 tablespoons flour
1 1/3 cups milk
1 cup half and halfΒ 
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 cups chopped broccoli florets
6 ounces extra-sharp cheddar cheese, grated
DIRECTIONS:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt 2 tbsp butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, half and half and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta, broccoli and cheese until well combined, about 3-4 minutes.
Serve immediately.
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2

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6

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πŸ’šChicken Stir Fry with Rice Noodles
Serving: 4 servings

Ingredients

12 oz rice noodles
3 tablespoons vegetable oil
2 skinless boneless chicken breasts, sliced into bite-size strips
1 red bell pepper (or Β½ red and Β½ green), sliced
1 cup broccoli, chopped
4 oz shiitake or portobello mushroom, sliced
1 tablespoon peeled and shredded fresh ginger
Β½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon cornstarch
few drizzles of sesame oil

Instructions

Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch..
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1

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5

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πŸ’šEasy Tomato Avocado Salad.
.

Ingredients
2 cups chopped tomatoes, about Β½ inch (any type of tomatoes you like)
2 ripe avocados, cubed
ΒΌ small red onion, sliced
ΒΌ cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp.extra virgin olive oil
Β½ teaspoon red pepper flakes
Salt and black pepper to taste

Additional optional add ins:
1 small cucumber, sliced
Β½ cup chickpeas
Β½ cup black beans
Β½ cup feta or cubed mozzarella
Instructions
In a large salad bowl, place the tomatoes, avocado, and cilantro.
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4

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2

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πŸ’šMEXICAN SHRIMP COCKTAIL STUFFED AVOCADOS .

INGREDIENTS:
1 pound cooked shrimp, chopped
1 cup chopped tomatoes
1/2 cup diced cucumbers
1/2 cup diced red onions
1-2 jalapeno, deseeded and diced*
1/4 cup chopped cilantro
3 tablespoons shrimp cocktail sauce [3]
2 tablespoons hot sauce (such as Louisiana [4] or Cholula [5])
2-3 tablespoons lime juice
1/4 teaspoon cayenne pepper
salt and pepp
5-6 avocados
DIRECTIONS:
Add the shrimp, tomatoes, cucumbers, red onions, cilantro, and cocktail sauce to a large bowl. Use 1-2 jalapenos depending on your personal preference. For us, 1 jalapeno made this plenty spicy. Add the hot sauce along with 2 tablespoons of lime juice, cayenne, and a pinch of salt and pepper. Stir everything together, taste and adjust the lime juice, salt and pepper to preference. Cover and refrigerate the shrimp mixture for at least 30 minutes and up to 1 hour to allow the flavors to develop.
Cut the avocados in half, remove the pit. If the avocado doesn’t have a large enough space to hold a significant amount of shrimp cocktail, scoop just a little bit of the avocado out to make space. We left them as is and just piled it on high. I like to serve these with tortilla chips on the side! βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž– βž–
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1

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4

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πŸ’šCumin Rubbed Grilled Chicken with Chimichurri Sauce

Yield: 5Β 
Ingredients

Chimichurri Sauce
1/4 cup chopped red onion
3 cloves garlic, minced
3 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 tsp salt, or to taste
1 1/2 cups (38g) packed fresh parsley (use leaves and some stem with all the herbs)
1/2 cups (16g) packed fresh cilantro
3 Tbsp (5g) packed fresh oregano
1/4 tsp red pepper flakes (optional)
3/4 cup olive oil (I like a blend of half regular half extra-virgin)
Chicken
5 (6 oz) boneless, skinless chicken breasts
1 1/4 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil

Directions

For the chimichurri sauce:
Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced (don't puree/pulverize everything, it should still have some texture). βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž– βž–
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