"This salad is many things but most importantly it’s LOADED with flavor. That all starts with some crisped bacon. If you’re not feeling the bacon, just omit that step and use some olive oil to cook the chicken. However if you’re digging the bacon, you not only use the crispy bacon IN the salad, you use a little bit of the rendered fat to cook the herb crusted chicken. Talk about something being loaded with flavor. Once those 2 proteins are taking care of, you can get into all the farmers market veggies. The bed of this salad is some gorgeous baby romaine lettuce I snagged from my farmers market, topped with raw corn (you guys know how I roll), plenty of blueberries, goat cheese and avocado. Done and done."
"Slow Cooker Mexican Shredded Beef is fall-apart-tender, braised in a somewhat spicy tomato-chipotle sauce, that makes amazing tacos. Or whatever else your heart desires." Serve with street size or 8-inch tortillas, chopped tomatoes, onions, and greens!
"Blackened Chicken Avocado Power Bowls have the best spiced rubbed blackenend chicken with so many power foods! Avocado, chickpeas, red cabbage and roasted veggies come together in this healthy and flavorful bowl!"
"Anything Piccata sounds so refined and way too complicated to cook, but this Salmon Piccata recipe is easy, gourmet cooking in minutes!" Lightened up, healthy, and ready in 20 minutes. Serve with a fresh summer salad.