INSTRUCTIONS. Open and drain canned chicken and put into a mixing bowl with Greek yogurt. Break up the pieces and stir with a fork. Add in a squeeze of lemon juice to taste, typically about 1/4 of ...

Heat the oven to 350 degrees. Add the macadamia nuts, basil, olive oil, coconut oil, garlic and salt to a small food processor. Mix on the high setting until a coarse paste is formed.

Using up those stored cans of beans, jars of sauces, frozen links of sausage and chicken breasts - and replacing them as part of your regular shopping routine - helps keep the food stash fresh.

Add chicken, blue cheese, salt and pepper, and toss to coat well. Divide among prepared avocado halves. Bake 20 minutes or until avocados are soft to the touch and the cheese is melted.

Preheat oven to 400°F degrees. Cut open the avocado and remove the pit. Finely score the avocado and scoop out the flesh into a mixing bowl. Add the remaining guacamole ingredients and mix well.

A chicken dinner that’s anything but boring If you’re tired of the same old chicken breast, this recipe is about to change the game. Juicy chicken fillets are stuffed with a creamy mix of red pesto, ...

1/2 cup of egg whites; 2 cups of mixed baby spinach & kale; 1/2 cup frozen onions & peppers; Spray saucepan with oil spray. Sauté the onions, peppers, baby kale, and baby spinach in a saucepan.

No. 65 : Chicken Salad at Poppies The first time I had the chicken salad-stuffed avocado at Poppies in South Denver, I was about 12-years old and lunching with my mom and grandmother, something we ...