Grilled Boneless Buffalo Bites
- 2 Boneless Skinless Chicken Breasts
- 1/2 Cup Franks Red Hot Sauce
- Ranch Seasoning Packet
Preheat grill to medium high heat. Cut chicken breasts into 1″ cubes and place in a bowl. Sprinkle the ranch reasoning packet over the cubed chicken and lightly toss until all the chicken is seasoned. Grill chicken 5 to 8 minutes or until juices run clear and internal temperature reaches 165 degrees. In a bowl, add Frank’s Red Hot Sauce and grilled chicken. Toss until all pieces are evenly covered.
Cucumber + Turkey Sushi
- 3 medium cucumbers
- ¼ cup store-bought basil pesto (no added sugar)
- 6 oz deli smoked turkey breast, shredded (Boars Head Brand Recommended)
- 1 bell pepper, thinly sliced into matchsticks
- 1/2 cup spinach, shredded
- salt and pepper to taste
Slice the cucumbers lengthwise on a mandoline at about a 2mm setting. If you don’t have a mandoline, use a vegetable peeler. Place the cucumber slices on parchment paper and pat dry with a paper towel.
Spread about 1 teaspoon of pesto on each cucumber, then evenly distribute turkey, bell pepper and spinach on each. Sprinkle with a little salt and black pepper. Roll up and place seam down. Stick with a toothpick for extra stability, especially if you’re bringing to a potluck. Serve with extra pesto or sauce of choice.
- 3 leafs of romain lettuce
- 6 chopped cherry tomatoes
- 1 lb lean ground turkey
- 1 packet taco seasoning
Brown the ground turkey in a large skillet. Add the taco seasoning and follow the directions on the back of the packet. Once cooked and seasoned, sprinkle 2 oz. of the turkey taco meat down the rib of the romain lettuce leaf. Add cut up cherry tomatoes (and any other veggies you like) to the meat. Fold in the sides of the romaine leaf to form a taco shell and enjoy!
- 2 zucchini squash
- cooking oil spray
Preheat oven to 225°F. While the oven is pre-heating, thinly slice the zucchini. We recommend using the thinnest setting on a mandoline. Place the zucchini slices onto a baking sheet lined with parchment paper. Lightly spray or drizzle the slices with olive oil and sprinkle with salt. Bake for 35-45 minutes. Ovens vary; so keep an eye on them to avoid burning. When done, remove chips from baking sheet and allow them to cool on a plate before serving.
Baked Potato Wedges
- 4 medium russet potatoes, scrubbed and cut into eighths
- 1/4 cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- cooking spray
Preheat the oven to 400 degrees. Line a sheet pan with foil and lightly coat with cooking oil. Place the olive oil, onion powder, garlic powder, smoked paprika, salt, and pepper in a gallon sized resealable bag. Add the potato wedges and seal. Shake to coat the potatoes evenly with the seasoning. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
Sriracha Roasted Chickpeas
- 15 oz. can garbanzo beans
- 2 tablespoons olive oil
- 1 teaspoon sriracha powder
Preheat oven to 400°. Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as much of the skin as possible and dry them thoroughly. Toss garbanzo beans and olive oil. Spread out on tinfoil, parchment paper, or a silicone baking mat on top of a baking sheet. Bake at 400° for 30 minutes, tossing every 10 minutes. Toss freshly baked garbanzo beans with sriracha powder and salt. Store in a parchment bag or airtight container for up to two weeks.