Heart Healthy Sliders

Adapted from: http://www.cookingchanneltv.com/…/turkey-burger-sliders.html

Serves: 12 miniature burgers

1 1/2 lbs. extra lean ground turkey*
1 1/2 lbs. ground chicken
1/3 c. fresh parsley, minced
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. lemon pepper
2 cloves garlic, minced
2 shallots, minced
1 egg yolk
course Himalayan salt*
2 Tbsp. Vegetable oil*
12 mini burger buns or small soft dinner rolls, warmed in the oven
12 small lettuce leaves
12 slices tomato
1 c. thinly sliced red onions
Mayonnaise
Mustard
Ketchup

Directions:

1. Combine together the turkey, chicken, parsley, cumin, paprika, garlic, shallots and egg yolk in a large glass bowl. Sprinkle with salt and pepper and mix. Divide the turkey, chicken mixture into 12 equal portions and, using your hands, shape them into 12 small burgers about 3 1/2 inches wide.

2. Heat the oil in a skillet and cook the burgers until a thermometer inserted into the center registers at 165 degrees F, about 3 minutes per side.

Living Better Cafe Adapted this recipe from: Nadia G, from Bitchin Kitchen.

The ingredients that were changed were:
* ground turkey
* salt
* vegetable oil

Buffalo style meatloaf

Adapted from: http://www.motherthyme.com/…/…/buffalo-chicken-meatloaf.html

This recipe will take you where no other recipe has taking you before, As this recipe has been adapted into a much leaner recipe.

Serves: 8

1 1/2 lb. ground extra lean turkey
1 c. dried bread crumbs
1/3 c. celery, diced (about 1 rib)*
1/3 c. bell pepper, diced*
1/3 c. crumbled gorgonzola cheese
1/4 c. white onion, diced*
1/2 c. milk (Rice, Soy, Almond)
1/2 c. Rooster sauce (Asian Hot Sauce)
1 lg. egg (egg substitute)
1/2 tsp. Course Himalayan salt
1/4 tsp. garlic powder
1/4 tsp. fresh parsley, chopped*
1/4 tsp. fresh dill, chopped*
1/4 tsp. Old Bay seasoning
Pinch of black pepper
Pinch of Cayenne Pepper
Living Better Topping:
3 Tbsp. Rooster sauce (Asian Hot sauce)
1-2 Tbsp. crumbled Gorgonzola cheese
1-2 Tbsp. crumbled blue cheese

Directions:

1. Preheat oven to 350. Spray your loaf pan with cooking spray and set aside.

2. In a large bowl mix ground turkey, bread crumbs, celery Gorgonzola and onion, bell pepper.

3. In a small bowl whisk together milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.

4. Pour in wet ingredients into turkey mixture and mix until well blended.

5. Place mixture in prepared loaf pan and firmly press.

6. Brush remaining hot sauce and bake in preheat oven for 1 hour or until internal temperature reaches 165 degree Fahrenheit.

7. Sprinkle with additional Gorgonzola cheese, blue cheese and continue to cook until cheese is melted, give about 5 minutes.

8. Remove from oven and allow to set for 10 minutes before serving.

Living Better Fresh, with Fresh ingredients
* Bell pepper's
* Onions
* Celery
* Parsley
* dill

Mediterranean Paella

Adapted from: http://www.food.com/rec…/mediterranean-chicken-paella-167122

Lets step out of our comfort zone and into a more uptown feel. This dish is quick and easy to make without the worries of reading the back of a box.

Serves: 4

3 Tbsp. olive oil
1 medium onion, chopped
2 Tbsp. fresh minced garlic
1 tsp. dried chili pepper flakes ( to taste)
1 small red bell pepper, seeded and chopped
1 c. frozen artichoke heart, thawed (or use canned drained)
3⁄4 c. sliced pitted olive (green or black)
1 (14 oz.) can chicken broth
1 c. water (or use 1 c. chicken or vegetable broth with the a 14-ounce can)
1 c. uncooked long-grain brown rice
1 tsp. Course Himalayan salt (to taste)
1⁄2 tsp. paprika
1/2 tsp. old bay seasoning
1 pinch saffron thread
black pepper
2 c. cooked extra lean turkey, chopped
3⁄4 cup fresh green pea
1 c.Stew tomatoes
Directions:
1. In a large skillet over medium heat add oil.
2. Add in onions, garlic, bell pepper and chili flakes saute for about 3 minutes.
3. Add in artichokes and olives; cook, stirring for 2 minutes.
Add in broth and water; bring to a boil.
4.Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
5.Add in the cooked turkey and peas, Tomatoes; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
6.Season with salt and pepper
7.Remove from the heat; let stand for 5 minutes, then fluff with a fork.
*Note: feel like going seafood tonight substitute the chicken and make it a clam/ shrimp/or even better "Lobster" ..... Just run with it on a budget.

Sloppy Joe Macaroni and Cheese

Adapted from:http://allrecipes.com/reci…/87531/sloppy-joe-mac-and-cheese/

This Two in one dish pack's Whopper of a taste.

Serves: 9

1 (16 oz.) pkg. elbow noodles
1 3/4 lb. Ground extra lean turkey
1 (14.5 oz.) can diced tomatoes
1 ( 6 oz.) can tomato paste
1 (1.3 oz.) sloppy Joe seasoning
1/4 c. plus 1 tsp. Margarine
1 small onions
1/4 c. plus 1 tsp. all purpose flour* gluten free flour
1 tsp. dried mustard
1 tsp. course Himalayan salt
1/4 tsp. freshly ground pepper
3 1/3 c. half & half
1 Tbsp. plus 1/4 tsp. Worcestershire sauce
4 1/2 c. shredded sharp cheddar
4 1/2 c. shredded monterrey Jack cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 375. Lightly grease a large casserole baking dish.
.
3. Place the ground turkey in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reducing the heat to low, and simmer 10 minutes.
4. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of each cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese.
5. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

Spinach Pie Pizza

(Adapted from:http://www.pillsbury.com/…/e7d40e14-39ed-40e9-94ba-b5b82d86… )

Yet another crowd pleaser for those football fanatics, While you can still enjoy this recipe even if your not a football fan.

Serves: 6

2 cans (13.8 oz each) refrigerated pizza crust dough
1 c. of 1 can (8 oz) pizza sauce
1 jar (4.5 oz) sliced mushrooms, drained
1/4 c. sliced ripe olives
1 1/2 c.shredded mozzarella cheese
1 1/2 c. cream cheese,Sliced
2 pkg. (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 tsp. olive oil
1 Tbsp. grated Parmesan cheese* Vegan Cheese
1 Tbsp. grated Mozzarella cheese* Vegan Cheese
6 oz. ground extra lean ground turkey* vegetarian meat

Directions:

1.Heat oven to 400°F. Lightly grease a 9-inch glass pie plate with
cooking spray.

2. Unroll 1 pizza crust dough. Place dough in pie plate; press against bottom and side of pie plate to form crust.

3. In small bowl, mix pizza sauce and mushrooms, cooked ground turkey; spoon onto dough in pie plate. Layer with olives, 3/4 c. mozzarella cheese, the spinach and remaining 3/4 c. mozzarella cheese.

4. Unroll remaining can of dough. Press dough into 9-inch circle; place over filling. Pinch edges of dough together to seal; roll up edge of dough or flute to form rim. Cut several slits in dough. Brush with oil; sprinkle with Parmesan cheese, laying slices of Cream cheese.

5.Bake 35 to 40 minutes or until deep golden brown. Cut into wedges.

Chicken cordon bleu

If you ever had cordon Bleu before, I promise you never had it like this.

serves: 5

5 skinless, boneless chicken breast halves
1/4 tsp. course Himalayan salt
1/8 tsp. cayenne pepper
7 1/2 slice swiss Cheese
7 1/2 slice cheddar cheese
5 slices cooked turkey
1/2 c. plus 2 Tbsp. seasoned breadcrumbs
1 3/4 lemon, squeezed
1/2 Tbsp. plus 2 Tbsp. Chives, chopped

Directions:
1. Preheat oven to 350. Spray a 7x11 inch baking dish with nonstick cooking spray.

2. Pound chicken breasts to 1/4 inch thickness.

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 of each cheese slice and 1 turkey slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve with a drizzle of lemon juice,chives

Pepper steak Alfredo

Don't think bland, think creatively with this ultimate unique dish; you can serve
almost anywhere.

serve: 5

10 oz. Pasta
3 Tbsp. plus 1 tsp. margarine
5 oz. Pepper steak, cut into strips
7/8 (15 oz.) Jar Alfredo sauce
1/4 tsp. Garlic powder
1/2 tsp. Cayenne pepper
1/4 c. Parmesan, shredded
1/4 c. Asiago cheese
1/4 tsp. Freshly minced garlic
5 oz. Baby spinach, washed
7/8 Onion, diced * substitute leek's
7/8 Bell pepper, diced
7 oz. Portobello mushrooms, diced
3 Tbsp. plus 1 tsp. chopped Parsley
1 Tbsp. plus 2 tsp. olive oil (for streak)

Directions:

1. Bring a medium sized pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes then drain.

2. Meanwhile, melt margarine together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, bell pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

3. Heat a medium skillet over medium-high heat. Cook beef, stirring frequently, until done, about 10 to 15 minutes. then pour in Alfredo sauce, Asiago cheese, Parmesan cheese, Spinach, bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne pepper. Stir drained pasta into the sauce, and serve with sprinkled chopped parsley.

Chicken Florentine Brussels sprout bake

Serves: 6 to 8

When I thought about Chicken Florentine dish, and what all in the regular dish. I basically thought about every person with food allergies, and how can they enjoy this dish without feeling left out. you're substitute is followed after Asterisk inside the parentheses.

8 oz. Dried bow tie pasta
1 sm. Onion, chopped
1 Tbsp. Margarine
2 eggs, lightly beaten * (egg substitute)
1 1/4 c.Milk * (Almond,soy, Rice milk)
1 tsp. dried Italian seasoning
1/2 tsp. course Himalayan salt
1/4 tsp. Freshly ground black pepper
1/4 to 1/2 tsp. crushed red pepper
2 c. chopped cooked chicken
20 Brussels sprouts, halved
1 10-oz. pkg. frozen chopped spinach, thawed and drained well
2 c. (8-oz) Shredded Swiss cheese* (Vegan Cheese)
1/2 c. oil-packed dried tomatoes, drained and chopped
1/4 c. Grated Parmesan cheese* (Vegan Cheese)
1/2 c. Breadcrumbs
1 Tbsp. Margarine, melted
1/2 tsp. Paprika

Directions:

1. Preheat oven to 350. Cook pasta as followed on the package directions; drain well. In a medium dutch oven skillet cook onion in 1 Tbsp. Margarine over medium heat for about 5 minutes or until tender, stirring occasionally. Set aside.

2. In a large bowl combine eggs,milk, Italian seasoning, salt, pepper, and red pepper. Stir in chicken, Brussels sprouts, and spinach. Stir in cooked pasta, onion, Swiss cheese, tomatoes, and 2 Tbsp. grated Parmesan cheese. Transferring mixture into a 3- quart baking dish.

3. Cover and bake, for 20 minutes.

Topping Directions:

1. In a small bowl combine bread crumbs, remaining Parmesan cheese, 1 Tbsp. Melted Margarine, Paprika. Sprinkling topping over chicken mixture. Bake, uncovered, 10 minutes or until golden brown. Allow to stand for about 10 minutes before serving.

5 Cheese Eggplant Lasagna

Adapted from: http://allrecipes.com/Recipe/Eggplant-Lasagna/Detail.aspx?event8=1&prop24=SR_Title&e11=eggplant%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

There are so many ways to have lasagna without the pasta.
As I was looking for simple pasta free Recipe, that I can adapted and make it gluten free for people with Celiac disease as well as gluten intolerance. This Recipe stood out to me, as You will see what I have replace some of the ingredients with.

Serves: 8

1 tsp. Olive oil, for brushing
2 eggs
2 Tbsp. water
1 c. Grated Parmesan cheese
1 c. Italian bread crumbs
2 lg eggplants, peeled & sliced into 1/2 rounds
2 Tbsp. olive oil
1 lb. Chorizo sausage * ( any Chorizo will work)
2 c. Mozzarella Cheese
2 c. shredded cheddar cheese
2 c. Provolone cheese
2 c. Pepper Jack cheese
48 oz. Tomato sauce
Course Himalayan salt & Freshly ground pepper (to taste)

Directions:

1. Preheat oven to 375.Greasing down 2 baking sheets and a 9x13-inch baking dish with 1 tsp.oil.

2. In a shallow dish whisk eggs & water. blending together Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.

3. Dip eggplant slices into egg batter, then press each gently into bread crumb mixture. Gently tapping away any excess crumbs. Arrange slices on the prepared baking sheets.

4. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake for the same additional minutes.

5. Removing eggplant from the oven and increase temperature up to 400.

6. Heat 2 Tbsp. oil in a dutch oven skillet over medium-high heat and stir in Chorizo sausage. Season with salt and freshly ground pepper. Cook plus stir until Chorizo is browned and crumbly, giving about 10 minutes or more. Drain excess grease with a paper towel, under nether a colander . placing chorizo back into the pot, and stir in tomato & chorizo mixture; bring it to a simmer and set sauce off to the side.

7. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with Chorizo on top of eggplant layer. Sprinkle 1/3 of each cheese on top of sauce layer. Repeating with each cheese, finishing up the lasagna with a layer of cheese of choice.

8. Bake for 10 to 15 minutes until cheese is melted and the sauce is bubbly. allowing to Cool for 5 minutes before slicing.

Chicken Pizza Burger

When coming up with this burger, I thought what an ultimate way to eat you're pizza and have you're burger to. While thinking two in one.

Serves: 5

6-3/4 lean turkey bacon,crumbled
13 oz. ground chicken
10 slices Mozzarella cheese
7/8 (6.8 oz.) Tomato sauce
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder
1/4 tsp. Course Himalayan salt
1/8 tsp. freshly ground pepper
1/4 tsp. freshly minced onions
1 bell pepper, chopped

Directions:

1. Preheat fry pan for medium heat with oil.

2. combining chicken as well as turkey bacon together, and gently form into patties.

3. placing patties into the fry pan, and allow to cook until fully cooked all the way through.

4. Blending together Onions, Italian seasoning,Crushed red pepper, salt and pepper, garlic powder into a medium sized pot, and allow to cook for about 5 minutes or more until steaming hot-(Warning Please be careful). pour the sauce over the burger, and apply the cheese to seal the deal.

Outback Bourbon chicken

Adapted from: http://allrecipes.com/recipe/bourbon-chicken/

Serves: 8

8 Skinless, boneless chicken breast halves
2 tsp.Ground ginger
1/2 tsp.Soy sauce * tamari
1/4 c.Dried minced onion flakes
2 tsp. Ancho chile powder
1 Tbsp. Pasilla chile powder- 1 tsp.crushed red pepper flakes
1 c. Packaged brown sugar
2 tsp. Garlic powder
3/4 c. Bourbon
1/2 tsp. Cayenne Pepper
pinch each of Himalayan salt


Directions:

1. Place chicken breasts in a 9x13 in prepared baking dish. In a small bowl combine ginger, soy sauce, onion flakes, sugar, bourbon, and garlic powder, ancho chile powder, pasilla chili powder plus crushed pepper, Cayenne pepper, Salt. Mix together and pour mixture over chicken. Covering dish and place in refrigerator. Allowing to marinate up to 1 hour overnight.

2. preheat oven to 325.

3. If marinated overnight, remove the dish from the refrigerator and remove the cover. Bake in the oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Thai Grilled Tuna salad

Adapted from: http://allrecipes.com/recipe/asian-sesame-seared-or-grilled-tuna-gluten-free/?scale=6&ismetric=0

serves: 6
6 (6 oz.) Tuna steaks
1 Tbsp. 1-1/2 tsp. sesame oil
3 cloves garlic, minced, or ( for extreme flavor, add more)
3 Tbsp. grated fresh ginger
3 Tbsp. chopped fresh basil
1 cup Thai-style peanut sauce
1/4 c.- 2 Tbsp. soy sauce * Tamari
3 Scallions, sliced thinly, divided
3 Tbsp. sesame seeds, or to taste
1 Tbsp. -1-1/2 tsp. Vegetable oil
3 Tbsp. rice wine vinegar
Cayenne pepper to taste
Himalayan Salt to taste


Directions:

1. Whisking together Vinegar, sesame oil, peanut sauce, soy sauce, ginger, Scallions, basil, and garlic in a bowl until marinade is completely blended well. Placing tuna steaks in the marinade and refrigerate for at least 1 hour or so.

2. . Removing tuna from the marinade -(don't reuse the marinade). sprinkling sesame seeds onto the tuna, and press the sesame seeds into the tuna until coated completely.

3. using a frying pan, heat vegetable oil over high heat until oil gets hot; cooking tuna until completely cooked, 30 seconds to 5 minutes per side.

4. Transfer onto a paper towel to absorb excess oil, sprinkling with just a pinch of Himalayan salt, Cayenne pepper. Slice and serve over a salad with your favorite salad dressing.

Asian Crab Salad

Adapted from:http://allrecipes.com/Recipe/Asian-Tuna-Salad/Detail.aspx?soid=recs_recipe_seed&scale=5&ismetric=0

Serves:5

2 (5 oz.) cans crab meat, drained
3 Tbsp. & 1 tsp. sweetened dried cranberries
3 Tbsp. & 1 tsp. finely chopped carrot
1 Tbsp. & 2 tsp. chopped green onions
1 Tbsp. & 2 tsp. finely chopped cilantro
1-1/4 tsp. sesame seeds
1/2 tsp. ground ginger
1/2 tsp. ground red chile pepper
1/4 tsp. course Himalayan salt
3 Tbsp. & 1 tsp.low fat light mayonnaise
1 Tbsp. & 2 tsp. Asian chile paste
2-1/2 tsp. sesame oil
1-1/4 tsp. light soy sauce* tamari
1-1/4 tsp. Manuka honey
1 Tbsp. & 2 tsp.f finely chopped cashews* opt out if you have any allergy to tree nuts
3 Tbsp. & 1 tsp. chopped celery

Directions:

1. Blend together crab meat, cranberries, carrot, green onions, cilantro, sesame seeds, ginger,ground chile pepper, and salt, celery, cashews together in a large bowl.

2. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; adding the mayonnaise mixture to the crab mixture and stir to coat.

Living Better Healthy benefit

Note: when it comes to living on a healthy diet we as people need to curb around some corners. Why I can't tell you what you need to eat, or opt out of you're diet, but the only person that can only make that decision of course is you yourself. I can only make this recipes and give you the proper substitute for the main Ingredient.

To make a super healthy sandwich:

*swap out that bread as there are other options, you can introduce to your taste buds. a bib of "Lettuces"

* Pita

* Tortilla Wraps

Craw fish cakes

Adapted from:http://allrecipes.com/recipe/crawfish-cakes/?scale=4&ismetric=0

Serves: 4

1/2 egg,beaten* egg substitute
1/4 c. low fat mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. Rooster sauce (Asian hot sauce)
1/2 pound cooked and peeled whole craw fish tails
1/2 c. bread crumbs** Add more if needed
2 tablespoons vegetable oil
1/2 tsp. freshly squeezed lemon juice

Directions:

1. blend together the egg, mayonnaise, mustard, Worcestershire sauce, and rooster sauce in a bowl.

2. Place the craw fish tail meat and bread crumbs in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerating the craw fish mixture until it can hold a shape, about 1 hour. Forming the chilled mixture into 4 patties.

3. Heat the vegetable oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.

4. Serve with a 1/2 tsp. freshly squeezed lemon juice, and see you in Louisiana- (ENJOY)!

Coconut curry chili

Adapted from: http://allrecipes.com/recipe/coconut-curry-chili/?scale=4&ismetric=0

Serves: 4
5 oz. Extra lean ground turkey
1-1/4 (10.75 oz.) cans tomato soup
3/4 c. +1 Tbsp. + 1 tsp. water
2 tsp. Freshly minced garlic
5/8 (15 oz.) can chickpeas, drained and rinsed
5/8 (15 oz.) can red kidney beans, drained and rinsed
1/3 c. chopped carrot
1/3 c. Chopped celery
1/3 c. Red onion, chopped
2 Tbsp. + 2 tsp. pineapple chutney
2 Tbsp. Curry powder
Himalayan salt & Cayenne pepper (to taste)
1/3 c. Coconut milk, divided

Directions:

1. Breaking up the ground turkey into small pieces into a medium sized skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey, using a mesh strainer lined with paper towel.

2. Combine tomato soup, water, and minced garlic in a medium sized pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, celery, chutney, curry powder, onion, salt, and black pepper through the turkey mixture; bring to a simmer, placing a lid on the pot, and cook until the chickpeas are tender, for about 15 minutes.

3. Stir in 1/4 c. coconut milk through the chili, return and place lid on the pot, and simmer another 15 minutes. Pour the remaining 1/4 c. coconut milk into the chili, stir, and simmer for about 30 minutes more.

Garlic chicken caesar salad

Serves: 4

4 Boneless skinless chicken breast
4 cloves garlic, minced
1 cup olive oil
4 Tbsp. Basil
1 head Romaine lettuce, shredded
1 lb. Bacon
1 egg boiled, cut into slices
1/2 red onion, sliced
6 fresh mushrooms, cleaned and sliced
1/2 c. Cranberries
1/2 c. Raisins

Directions:

1. Preheat oven to 450. Lining a baking dish with aluminum foil and lightly coating with non stick cooking spray.

2. In a small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and, add in the Basil to the garlic mixture.

4. Place breasts in a prepared baking dish and cover with the garlic mixture.

5. Bake the chicken uncovered for 15-30 minutes, or until liquid is running clear.

6. Allow the chicken to rest before slicing it into strips.

7. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels to drain excess grease, and crumble.

8. Mix romaine lettuce, bacon, onion, mushrooms, and chicken, cranberries, Raisins, and croutons in a large bowl.

Hawaiian potato salad

Serves: 5

3 med. Potatoes, peeled
2 med. Carrots, peeled
1 c. Pineapple, crushed
1 c. Raisins
1 c. Dried cherries
3/4 c. Low fat mayonnaise
1/2 tsp. Garlic powder
1 tsp. Coconut sugar
Himalayan salt & Cayenne pepper (to taste)
4 cups water

Directions:

1. In a medium sized pot pour water, allow to come to a boil.

2. Adding the potatoes and then boil until the vegetables becomes soft for about 10 to 12 minutes.

3. Removing potatoes from heat, and placing into ice cold water.
Dice the potatoes and place in a large bowl. Adding crushed pineapple, raisins, dried cherries, and toss well, setting off to the side.

4. In the meantime, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste testing time: Taste the mixture to see if it's well incorporated with salt and pepper.

5. Add the mayonnaise mixture to the potatoes. Gently tossing until the mixture coats the potatoes, carrots, and pineapple, raisins, cherries.

6. Allow to chill in the refrigerator for at least an hour.

Crab salad stuffed mushrooms

serves: 4

4 whole mushrooms
3/8 sm. onion, chopped
2 stalks celery, chopped
11 oz. Imitation crab meat, flaked
2/3 c. plain low fat Greek yogurt
2/3 c. shredded Cheddar cheese
1/8 tsp. Cayenne pepper
1/8 tsp. old bay seasoning
2 med carrots, shredded

Directions:

1. Preheat oven to 350. Spraying a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully breaking off the stems. Chopping stems extremely fine, discarding tough end of stems. bake for at least 20 minutes.

2. In a medium bowl, combine crab, celery, onion, plain yogurt, Cheddar cheese,carrots and pepper. Mix together well and once mushrooms have completely cooled, begin adding the crab salad.

~Health Benefits:

Mushrooms:
They are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as "functional foods." In addition to providing basic nutrition, they help prevent chronic disease due to the presence of antioxidants and beneficial dietary fibers such as chitin and beta-glucans.

As they are rich in B vitamins such as riboflavin, folate, thiamine, pantothenic acid, and niacin. Mushrooms also provide several minerals that may be difficult to obtain in the diet, such as selenium, potassium, copper, iron, and phosphorus.

Mushrooms are great wonders for:

* Diabetes
* Cancer
* Heart Health
* Immunity
* Weight management and satiety

*Note: Potential health risks of consuming mushrooms:
Mushrooms have the capability of stimulating immune function, this may be a risk for those with autoimmune diseases such as rheumatoid arthritis, lupus, asthma, and multiple sclerosis.

BLT salad

Serves: 4

11 oz. Turkey bacon
5/8 Romaine lettuce - rinsed, dried and shredded
1 1/4 lg. Tomatoes, chopped
1 1/3 c. Croutons
1 1/3 c. Crumbled feta cheese
1 1/3 c. Raisins
1 1/3 c. Olives, slice in halves

Directions:

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2. Combine lettuce, tomatoes, bacon and croutons, Raisins, olives in a medium sized salad bowl. Toss with Orange Chia dressing.

Orange chia dressing
Adapted from: http://www.cookingchanneltv.com/recipes/low-fat-sesame-orange-dressing.html

Serves: 4

1/3 c. Orange juice
1/3 c. Rice wine vinegar
1 tsp. Grated fresh ginger
1 tsp. Chia seeds
1 tsp. Reduced sodium soy sauce (Tamari)
1/4 tsp. Freshly grated orange peels

Directions:

1. In a medium sized glass bowl, whisk together orange juice, vinegar, ginger, chia seeds, soy sauce and orange peel.

Liver tacos

Serves: 4

2 lbs. Sliced beef liver, cut into bite size pieces
2 c. All purpose flour
1-1/2 tsp. lime juice
3/4 tsp. Worcestershire sauce
1/4 tsp. Garlic powder
1/4 tsp. Onion powder
1/4 tsp. Old bay seasoning
1/2 (12 ounce) pkg. corn tortillas
1/2 head lettuce, shredded
1 lg. Tomatoes, chopped
1/2 (8 oz.) pkg. shredded sharp Cheddar cheese
1/2 (8 oz.) jar salsa
1/2 (8 oz.) container sour cream

Directions:

1. In a medium sized glass bowl blend together lime juice, Worcestershire sauce, and garlic powder plus old bay seasoning for marinade. Pour the marinade over the liver and allow to soak for 1 hour.

2. In a medium sized skillet fry liver over medium heat, for 2 minutes on the first side, 1/2 minutes on the other side.

3. Warm tortilla wrappers in oven until desirable temperature, then apply cut liver into bite size pieces. Adding the rest of the ingredients to create a taco.