This Paleo taco chicken salad is a fun and flavorful spin on the more traditional mayo chicken salad. It’s a delicious Whole30 recipe that is easy to add to your meal prep. It’s also low-carb, loaded with veggies and spices that are sure to have you making this recipe again and again

Enjoy!

Ingredients

• 3–4 cups cooked chicken, diced
• 1/2 cup mayo , or to taste
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 cup red onion, diced
• 1/2 medium tomato, diced
• 1/2 cup chopped cilantro
• 1 tablespoon chili powder
• 1/2 tablespoon garlic powder
• 1/4 tablespoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon chipotle powder
• Juice of 1/2 lime

Instructions

1. In a large bowl, mix mayo with the spices first to evenly combine
2. Add in chicken and vegetables, mix well to evenly coat with seasoned mayo
3. Squeeze lime juice over chicken salad and mix again to combine
4. Top with any additional garnishes (more cilantro, diced green onion)
5. Store in the refrigerator in an airtight containe

Spicy pan grilled chicken and avocado tacos topped with a creamy cilantro lime sauce. These tasty tacos are bursting with flavor and are made in under 30 minutes!Take tacos to a whole new level with the addition of avocado and my favorite cilantro cream sauce. If you’ve had my popular .then you’re going to love this chicken version. The chicken and avocado make a delicious pair and complement each other perfectly. The real star of the dish is this flavor-packed cilantro lime sauce. It’s creamy, zesty and makes a delicious addition to the chicken and avocado.

The chicken is seasoned with taco seasoning and garlic. You can use it right after seasoning it or marinate it in the fridge for up to 48 hours. Once you’re ready to cook the chicken, simply cook it on the stove-top in a few teaspoons of oil. And because the chicken is cut into small bite size pieces, it will absorb all the flavor and chicken will cook in under 15 minutes!

These chickpea vegetable nuggets are the perfect finger food for little eaters! Loaded with veggies and vegetarian protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs or dunk them in your favorite sauce

Chickpea Vegetable Nuggets

These chickpea veggie nuggets are the perfect finger food for little eaters! This vegetarian twist on traditional chicken nuggets is loaded with extra vegetables and plant based protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs or dunk them in your favorite sauce!Prep Time10 minsCook Time20 minsCourse: Main CourseCuisine: AmericanKeyword: healthy chicken nuggets, healthy finger food, hidden veggies, kid food, toddler food, vegetarian Servings: 21 nuggets Calories: 57kcal Author: Taesha

Equipment

• food processor
• small cookie scoop
• large pan

Ingredients

• 15 ounces chickpeas cooked and drained
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup minced onion
• 1/2 tbsp Italian seasoning
• 1 tsp sea salt
• 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder
• black pepper to taste
• 1/4 tsp paprika
• 2 large eggs
• 1 tsp olive or avocado +extra for cooking
• 1/2 cup oat flour or your favorite breadcrumbs

This watermelon margarita recipe is the best drink you’ll make all summer! With no added sweetener and just 5 ingredients, it’s healthy and fun.

I can’t think of a better way to kick off the weekend than with this watermelon margarita recipe! It’s super easy to make (no cocktail shaker required!), and its vibrant color just screams summer. Thanks to the watermelon, it’s naturally sweet, and plenty of lime juice gives it a delicious tart finish. It’s a fun cocktail to enjoy on its own, but if you want to take this watermelon margarita to the next level, serve it with tortilla chips, guac, and your favorite salsa. Cheers, friends, and happy summer! How to Make a Watermelon Margarita Unlike a classic margarita, which…

How to Make a Watermelon Margarita

Unlike a classic margarita, which includes simple syrup and an orange liqueur like triple sec, this watermelon margarita recipe uses 3 key ingredients: lime juice, tequila, and fresh watermelon. You’ll also need ice and salt for the rim of your glass. If you like your drink with a spicy kick, it’s fun to add a few jalapeño slices too. That’s it!

When you’re ready to make your drink, blend the watermelon with the lime juice and ice. Salt the rim of your glass, pour in the frozen watermelon juice, and stir in a splash of tequila (or spicy tequila). Taste and adjust,

his Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy.  Add this chicken idea to your dinner this week.

PARMESAN CRUSTED CHICKEN

Tired of the same old chicken breast recipes? If so, you are going to want to make this Parmesan Crusted Chicken recipe. I normally make chicken recipes for dinner a couple of times per week.  My family loves it when I make some of our favorites like

Lately, I have been trying to introduce some new chicken recipes. I always find chicken breasts for a great price at Kroger. So last week, I made our Potato Chip Chicken that the entire family really enjoyed. I made it again the very next evening with sour cream and cheddar chips and it was also a hit.

Never use to pound my chicken to make it thinner. I have changed my ways. When I butterfly our chicken breasts and pound them flat, they cook so much quicker. When we have a busy evening, time saving recipes are always a must. For this Parmesan Crispy Chicken, the pounding method saves me from spending way too much time in the kitchen.

This shrimp pasta features creamy Mozzarella sauce, sun-dried tomatoes, basil, and red pepper flakes.  Easy weeknight dinner!

IngredientsPasta:

• 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

Shrimp:

• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
• 1 pound shrimp (without shells, and deveined)
• 3 garlic cloves minced
• 1/4 teaspoon salt

Creamy Sauce:

• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves minced
• 1 cup half and half
• 1 cup mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 1 tablespoon dried basil (if using fresh basil you can add more)
• 1/4 teaspoon red pepper flakes crushed, add more to taste
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more)
• 1/4 teaspoon salt

InstructionsHow to cook pasta

1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

How to cook shrimp

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
2. Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar – see the note above, or use regular olive oil) in a large skillet on medium-high heat. 
3. Add shrimp with minced garlic.  Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp.
4. Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won’t sear right. 
5. After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. 
6. The shrimp should be golden color or pink on both sides and not overcooked.
7. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.

How to make creamy Mozzarella sauce

1. To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
2. Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.
3. Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. 
4. Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
5. Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms. 
6. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water. 
7. Add basil, crushed red pepper flakes, paprika. Stir.
8. Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).

INGREDIENTS:

1. 8 ounces medium pasta shells
2. 2 tablespoons unsalted butter
3. 2 cloves garlic, minced
4. 1 shallot, minced
5. 2 tablespoons all-purpose flour
6. 1 1/3 cups whole milk
7. 1 cup half and half
8. 1 teaspoon Dijon mustard
9. Kosher salt and freshly ground black pepper
10. 3 cups chopped broccoli florets
11. 6 ounces extra-sharp cheddar cheese, grated

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Skillet Chicken and Mushroom Wine Sauce

WHAT IS THE BEST MEAT FOR BURGERS?

USE 80/20 GROUND CHUCK

For the juiciest, most flavorful, BBQ Burger recipe, set yourself up for success by skipping the extra-lean ground beef and using 80/20 ground chuck. Ground chuck can easily be found at the butcher counter of any grocery store.  Ground chuck is optimal for flavor, juiciness and texture.  

Freshly ground chuck is also optimal because it hasn’t been compressed together in packaging which means more tender beef.  The more freshly ground the meat is, the more tender and flavorful the burger.

Ask your butcher at the store to grind the fresh meat for you.  Ask for 80/20 ground chuck which means 80% meat and 20% fat.  I find this to be the perfect ratio for a juicy burger that’s not too greasy.

CAN I USE LEAN GROUND BEEF?

If you choose ground beef, look for 80/20 ground beef (which will most likely be chuck anyway) and avoid anything higher or leaner.  Some ground beef can have 30 percent fat which is way too greasy.  Leaner than 20% and you are left with tough and dry burgers. Also, take care you use QUALITY ground beef, as any combination of cuts can be labeled “ground beef.”