Broccoli Bacon Salad

INGREDIENTS

FOR THE SALAD

kosher salt

3 

heads broccoli, cut into bite-size pieces

2 

carrots, shredded

1/2 

red onion, thinly sliced

1/2 c. 

dried cranberries

1/2 c. 

sliced almonds

6 

slices bacon, cooked and crumbled

FOR THE DRESSING

1/2 c. 

mayonnaise

3 tbsp. 

apple cider vinegar

kosher salt

Freshly ground black pepper

DIRECTIONS

1. In a medium sauce pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
2. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
3. In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
4. In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
5. Pour dressing over broccoli mixture and stir to combine.

Sweet Chile Lime Grilled Chicken

INGREDIENTS

3/4 c. 

sweet chili sauce

Juice of 2 limes

1/3 c. 

low-sodium soy sauce

4 

boneless skinless chicken breasts (about 1 3/4 lb.)

Vegetable oil, for grill

Thinly sliced green onions, for garnish 

Lime wedges, for serving

DIRECTIONS

1. In a large bowl, whisk together chili sauce, lime juice, and soy sauce. Set aside 1⁄4 cup marinade. 
2. Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, about 8 minutes per side. 
4. Baste with reserved marinade and garnish with green onions. Serve with lime wedges. 

Sticky Grilled Chicken

INGREDIENTS

1/2 c. 

low-sodium soy sauce

1/2 c. 

balsamic vinegar

3 tbsp. 

honey

2 

cloves garlic, minced

2 

green onions, thinly sliced

2 1/2 lb. 

chicken drumsticks

Vegetable oil, for grill 

2 tbsp. 

sesame seeds, for garnish

DIRECTIONS

1. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, and green onions. Set aside 1/4 cup marinade. 
2. Add chicken to a large resealable plastic bag and pour in remaining marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with reserved marinade and turning every 3 to 4 minutes, until charred and cooked through, 24 to 30 minutes total. 
4. Garnish with sesame seeds before serving. 

Huli-Huli Chicken

INGREDIENTS

3 lb. 

bone-in skin-on chicken thighs (about 6 thighs)

Kosher salt

Freshly ground black pepper

1 c. 

pineapple juice

1/4 c. 

low-sodium soy sauce 

1/4 c. 

packed brown sugar

1/4 c. 

ketchup

1/4 c. 

low-sodium chicken broth

1 tbsp. 

Sriracha

3 

cloves garlic, minced

2 tsp. 

freshly grated ginger

1 

pineapple, cut into wedges

2 

green onions, thinly sliced

DIRECTIONS

1. Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
2. Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
3. Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
4. Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
5. When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.
6. Serve pineapple and grilled chicken together, garnished with green onions.

Instant Pot Chicken Tikka Masala with Lentils

Ingredients

• 2 tbsp coconut oil
• 1 cup yellow onion diced
• 4 garlic cloves minced
• 1 lb chicken cubed
• 1 tbsp Garam Marsala
• 1 tsp fresh ginger grated
• 1 jalapeno seeded and minced
• 2 14.5 oz cans diced tomatoes
• 1 cup chicken broth
• 1 cup brown lentils
• 1 cup coconut milk
• ¼ cup fresh cilantro chopped + more for garnish, if desired
• ½ tsp salt

Instructions

1. Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
2. Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
3. Press the Keep Warm/Cancel button on the Instant Pot.
4. Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
5. Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
6. Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
7. When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
8. Remove the lid and stir in the coconut milk, cilantro and salt.
9. Serve immediately on it's own or over rice.

One-Pan Salmon Asparagus natashaskitchen.com

Prep Time: 5 minutes

 

Cook Time: 15 minutes

 

Total Time: 20 minutes

A one-pan easy salmon dinner idea. The lemon-garlic-herb butter is GOLD!! It melts into the salmon and asparagus as it bakes and every bite is so flavorful.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $30-$35 (Varies by Season)

Servings: 6 as a main course

Ingredients

For the Salmon and Asparagus:

• 2 lbs salmon filet cut into six 6 oz portions
• 2 lbs 2 bunches asparagus, fibrous ends removed
• Salt and black pepper
• 1 Tbsp olive oil
• 1 small lemon sliced into rings for garnish

For the Lemon-Garlic-Herb Butter:

• 6 Tbsp 85 grams unsalted butter, softened (*see quick softening note)
• 2 Tbsp fresh lemon juice from 1 small lemon
• 2 garlic cloves pressed or minced
• 2 Tbsp fresh parsley finely chopped
• 1 tsp salt we used sea salt
• 1/4 tsp black pepper

Instructions

Prep:

1. Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn't go over edges of pan (this prevents the paper from charring under broiler).

How to Make One-Pan Salmon Asparagus:

1. Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.
2. In a medium bowl, use a fork to mash together all ingredients for flavored butter. It takes a couple of minutes to come together but keep mashing and it will happen. You can also use a food processor for the job if you prefer.
3. Spoon 3/4 of your flavored butter over the salmon and spread evenly (no need for perfection). Dab remaining butter mix over the asparagus. Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes (a thinner fillet will take 10 minutes and larger fillet takes 12 minutes). Set the oven to BROIL and bake another 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

Recipe Notes

**How to Speed-Soften Butter: Place wrapped stick of butter in airtight ziploc bag and submerge bag in warm (100˚F) water, placing a weight over the top so it doesn’t float. Let sit 10 -15 mins until softened.

LOW-CARB BACON, AVOCADO, & EGG SALAD Hip2keto.com

yield: 4 SERVINGS

prep time: 10 MINUTES

total time: 10 MINUTES

With this recipe, you can't go wrong—It's simple to make, super versatile, and tastes amazing!

INGREDIENTS

• 6 hardboiled eggs, peeled and chopped
• 3 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice
• 1 teaspoon dijon mustard
• 4-5 grinds fresh black pepper
• 1/4 teaspoon sea salt
• 1 1/2 tablespoons red onion, very finely diced
• 1 tablespoon fresh chives, finely chopped (plus more for garnish, optional)
• 2 slices bacon, cooked and finely chopped (plus more for garnish, optional)
• 1 medium avocado, diced

DIRECTIONS

1

Whisk together mayonnaise, lemon juice, mustard, black pepper, and salt. Combine mayonnaise mixture with chopped eggs. Add onion, chives, and bacon. Fold in avocado.

2

Chill until ready to eat. If desired, serve on bib lettuce with sliced cherry tomatoes and watercress. Top with extra bacon and chives. Enjoy!

NUTRITIONAL INFORMATION

Yield: 4 servings, Serving Size: about 1/2 cup
Amount Per Serving: Calories: 267, Total Carbohydrates: 5g, Fiber: 3g, Net Carbohydrates: 2g, Total Fat: 22g, Protein: 12g