7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

BBQ Ranch Grilled Bounty Bowl

Ingredients:

1 cup cooked White Jasmine Rice 

Dash cumin 

Dash Turmeric 

Dash sea salt 

1 Chicken Tender per person/serving (10 oz cooked (13.5 oz raw) for 4 ppl) 

Small Zucchini, sliced into wedges (7 oz)

Bell Peppers, seeded cut into strips (7 oz)

2 ears of Corn (1 cup) 

Black pepper 

1-2 avocados, chopped (120 g)

Bolthouse Farms Ranch dressing (4 Tbsp)

Stubb’s BBQ Sauce, any variety (2 Tbsp)

Shelled Sunflower Seeds (2 Tbsp)

1 Juice of a Lime

Directions:

1. Cook rice according to the directions on the package. Season with a dash of cumin, turmeric and sea salt once cooked.

2. Heat grill to medium. Place chicken, zucchini, bell peppers and corn on the grill. Spray corn liberally with cooking spray and make sure to rotate it frequently. Spray tops of other veggies with cooking spray and sprinkle sea salt, pepper and cumin over everything. Cook chicken and veggies for about 5 minutes per side or until chicken is fully cooked through and veggies are tender.

3. Cut all the corn off the cob and set aside.

4. To each bowl add grilled chicken,  zucchini, peppers, cup of corn, cup cooked rice, chopped avocado, ranch dressing, BBQ sauce, sunflower seeds and a squirt of lime juice. Enjoy warm.

Makes 4 servings

Macros:  350 calories / 12F / 34C / 27P / per serving – Clean Simple Eats

Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Sweet Chili Chicken with Pineapple Salsa

Chicken:

Juice from 1 large lime (2-3 Tbls)

1 1/2 Tbls Curry Powder

2 tsp veg or Olive Oil

1 lb chicken tenders (about 8)

Salt 

Black pepper

Lime wedges (opt)

Salsa:

1 1/2 Cups diced pineapple

1/4 Cup  or less of thinly sliced red onion

1 avocado, diced

1 Tbls fresh lime juice

3 Tbls cilantro, chopped

Pinch of salt

Sauce:

3 Tbls Sweet Chili Sauce

1 Tbls honey

1 1/2 tsp Soy Sauce

1 Tbls warm water

Chicken directions:

Place lime juice, curry powder and oil in a large zip top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill to medium high heat and oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side or until internal temp registers 165 degrees F.

Salsa direction:

Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

Sauce directions:

Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.

To Serve:

Plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)

Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)

Shrapnel Bean Dip

Ingredients:
1 can of White Beans (Navy or Great Northern)
1 can of Black Beans
1 can of Corn
1-2 Avocados (diced)
1/4-1/2 cup of Red Pepper (diced)
1-2 Roma Tomatoes
2 Tbls Red Onion (finely chopped)
2-3 Tbls Cilantro (finely chopped)
1/3 cup Italian dressing (add more if needed)
Squeeze of a fresh lime (about 1/2 Tbls or 1/2 of a lime)
Salt and Pepper to taste
Tortilla Chips

Directions:
1. Drain and rinse the beans and corn.  Dry as best as you can, use a salad spinner and/or place on a paper towel to blot dry.  After they are completely dry add to a large bowl.
2. Add avocados, red pepper, tomatoes, red onion and cilantro to the bowl.  Mix together and then pour the dressing over the top of the salad.  Mix until everything is coated evenly. (If making in advance wait until right before serving to chop and stir in the avocados.)
3. Squeeze the lime juice over the top and gently mix in. Salt and pepper to taste and serve immediately with chips.

Green Fruit Salad

Romaine Lettuce
Apples
Bacon Bits
Avocado
Strawberries
Croutons
Candy Almonds
Brianna's Poppy Seed Dressing

Assemble:
1. Candy sliced almonds in a skillet with brown sugar.  You can add vanilla and cinnamon for more flavor.  After the almonds have cooled break into bite size pieces.
2.Shred the lettuce.
3. Cut the apples, avocado and strawberries into bite size pieces.
4. Place lettuce in a bowl and put all the toppings on top.  Do not toss the salad otherwise all the toppings will end up in the bottom of the bowl.
5. You can use any dressing that you would like but we prefer to use Brianna's Poppy Seed Dressing.

Guacamole

Ingredients: (Party Amount)

5 avocados
2 green onions
1 lemon
red tabasco to taste
salt & pepper to taste
2 spoonfuls of salsa/pico to taste

or

1 avocado
1/2 lime
salt to taste

Directions:
Mix all ingredients together until creamy and smooth.  Enjoy with chips, on a salad or sandwich!