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Mediterranean Chicken Soup

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In a large stock pot add the olive oil and onion. Cook the onion until it starts to become translucent. Add the garlic, chicken broth, chicken breast, lemon juice, lemon zest and greek herb blend to the pot. Bring to a boil and reduce heat to medium low, approximately 20 minutes, or until internal temperature of the chicken is 165˚.

Roasted Cauli Gratin

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Preheat oven to 400 degrees.
Arrange the cauliflower, not overcrowding, on a large baking sheet. Drizzle with olive oil and season with salt and garlic powder. Roast for 10-12 minutes, or until cauliflower is starting to soften. Remove cauliflower from the oven and place into a 13x9 baking dish.

Lemon Heaven

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Preheat oven to 375 degrees.
In a food processor or ziptop sealed bag, crush all of the Sandies Cookies. Add butter and pulse until combined. Press into the bottom of a 13x9 baking pan and bake for 7 minutes. Remove from oven and allow to cool to room temperature.

Lo Mein

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In a small bowl add all of the sauce ingredients together and whisk to combine. Set aside.
Turn a wok or a large skillet on very high heat. When it is very hot add the oil and immediately add the broccoli, bok choy, water chestnuts, carrots, baby corn and peas. Stir frequently until the vegetables start to brighten and then begin to brown a touch.

Blackened Salmon

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Preheat oven to 425 degrees.
Line a baking sheet with foil and spray generously with cooking spray. Using a paper towel, pat the salmon dry, place on prepared foil and brush the salmon with melted butter. Generously season the salmon with the blackened seasoning.

Fish in Chips

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In a medium to large bowl, mix the coleslaw, jicama, lime juice, pepper and cilantro together. Refrigerate slaw mixture for 20 to 30 minutes. Toss with dressing right before serving.
Preheat oven to 375 degrees.

Tomato Tortellini Soup

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In a large stock pot, add the following ingredients: diced tomatoes, tomato soup, vegetable broth, apple cider vinegar, garlic powder, Italian seasoning and red pepper flake. Bring soup to a simmer and cook for 20 minutes. Add the tortellini and cook for 4 minutes or until the tortellini float to the top. Remove the soup from the heat and add whipping cream and stir to combine.

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