In the browned ground beef add the taco seasoning packet and water and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
Cook the rice according to package instructions. Add the following to the rice: cumin, lime zest, lime juice and cilantro and mix to combine.
Add the chicken, celery, grapes and green onion to a large bowl. Add the mayonnaise, poppy seeds, salt and mix well. Check for seasoning and add more mayonnaise if desired. Serve in Pita Bread, lettuce or tortilla wrap.
Preheat oven to 350 degrees.
Prepare a 13x9x2 baking pan with non stick cooking spray.
Preheat oven to 425 degrees.
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˚.
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.
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.
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.
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.
Preheat oven to 350 degrees.
In a shallow bowl add dry ingredients and mix to combine. On a plate, mix together the Olive Oil and Worcestershire. Press the pork chop into the wet ingredients and then dredge into the dry ingredients, coating both sides.
