3 Limes (juice and zest) Divided
1/4 Cup Olive Oil
3 Tbls Dijon Mustard
3 Tbls Worcestershire Sauce
3 Tbls Soy Sauce
6 Green Onions, sliced
4 Cloves Garlic, minced
2 Tbls Fresh Basil, chopped
Salt and Pepper to taste
4 Chicken Breasts, sliced into cubes
1. Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic
cloves salt and pepper and mix well.
2. Cut chicken into even cubes and place in a gallon sized baggie.
3. Pour marinade over the chicken and marinate for 1 hour. Thread onto 8 presoaked skewers.
4. Preheat grill.
5. Place chicken on grill and grill for 7 minutes.
6. Then flip and cook until internal temp reaches 170.
7. Remove from grill and let meat rest.
8. Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2
minced garlic cloves, basil.
9. Plate chicken kabobs & cover with sauce if desired.
Wholesome goodness – substantial enough on it’s own or serve it with a salad 😊
Ingredients 1 small head cauliflower, broken into flowerets
1 cup shredded carrot
1 stalk celery, diced fine
1 small onion, diced fine
2 cloves garlic, minced
1 cup water
½ cup chicken broth
1 packet protein Cheese Dip mix
½ cup half and half
½ cup shredded cheddar cheese
Bacon bits for garnish
Green onion for garnish
Cook cauliflower, carrots, celery, onion & garlic in 1 cup of water until cauliflower is tender. Remove from heat and mash with potato masher.
Prepare Cheese Dip mix according to directions for soup. Add to cauliflower mixture.
Add chicken broth and half & half. Return to heat and bring to a simmer. Stir in ½ cup shredded cheddar cheese.
Serve with bacon bits and green onion garnish (if desired).
Makes 4 servings
Nutrition Facts: Calories 165
Total Fat 9g
Total Carbohydrates 11g
Dietary Fiber 3g
Wow! The protein is in the crust so dress it any way you like it 😊
8 ounces chicken breast, cooked and shredded fine
1 clove garlic, minced
½ cup shredded Parmesan
Topping: (nutritional info for toppings used here)
2 Tablespoons pesto sauce
¼ cup sliced red pepper
½ cup packed baby spinach
¼ cup shredded Parmesan
Preheat oven to 400 degrees. Place baking stone on center rack.
Cook chicken and shred or finely chop. You could use canned chicken breast as well.
Mix chicken with egg, garlic and ½ cup parmesan cheese.
Press chicken mixture onto parchment paper (on baking sheet or pizza peal), making it about 1/4 inch thick. Slide paper into oven and directly onto hot baking stone. Bake for 18-20 minutes or until crust starts to brown.
Remove from oven and add toppings. Return and bake until hot and cheese is melted.
Makes 3 servings
Total Fat 14g
Total Carbohydrates 4.5g
Dietary Fiber 1g
Ingredients 12 oz package of frozen riced cauliflower, thawed
2 chicken breast halves, cooked & chopped
8 oz chorizo sausage, cooked & crumbled
12 oz raw shrimp, tails on
1 small onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
1 small tomato
1 Tbls tomato paste
1 tsp smoked paprika
1 tsp saffron threads
4 oz chicken broth
Juice from 2 lemons (about ½ cup)
Heat oil in large covered skillet and add onion & garlic – cook until softened and golden.
Combine broth, tomato paste, paprika, saffron and half of the lemon juice in a bowl. Stir and set aside.
Add chorizo sausage and cook until done, crumbling with spatula as it cooks.
Add bell pepper and tomato, cooking 5-6 minutes until pepper is softened.
Stir in riced cauliflower, chicken and broth mixture. Increase heat and bring to a low boil. Turn down heat and allow to simmer 1-2 minutes.
Top with shrimp and cover. Allow to simmer 8-10 minutes or until shrimp is pink and cooked through.
Plate and sprinkle with lemon juice & parsley (if desired)
Makes 6 servings
Total Fat 15g
Total Carbohydrates 12g
Dietary Fiber 4g