Spinach Artichoke Chicken Salad with Bacon

This Spinach Artichoke Chicken Salad with Bacon is a delicious and satisfying salad that combines the flavors of spinach, artichoke, chicken, and crispy bacon, all tossed in a creamy dressing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups fresh spinach leaves
• 1 cup canned artichoke hearts, drained and chopped
• 6 slices of bacon, cooked and crumbled
• 1/2 cup shredded Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Season the chicken breasts with salt and pepper

In a large skillet, heat the olive oil over medium-high heat

Add the chicken breasts and cook for 6-7 minutes per side or until cooked through

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips

In a large salad bowl, combine the fresh spinach, chopped artichoke hearts, crumbled bacon, and shredded Parmesan cheese

In a separate small bowl, whisk together the mayonnaise, sour cream, minced garlic, and a pinch of salt and pepper to make the dressing

Add the sliced chicken to the salad bowl

Drizzle the dressing over the salad and toss to combine

Serve immediately and enjoy!

Italian Wedding Soup with Turkey Meatballs

A hearty Italian wedding soup with tender pasta, tasty turkey meatballs, and healthy spinach in a chicken broth. Great for a tasty and comforting meal!

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 cups chicken broth
• 1 cup small pasta acini di pepe or orzo
• 2 cups baby spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Pecorino Romano cheese

Instructions:

Put breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper in a bowl

Add the ground turkey and mix them all together

Mix everything together well

Put the meatballs on a baking sheet in small balls

Set the chicken broth on low heat in a large pot

Put the meatballs in the broth and cook them for 8 to 10 minutes, or until they are fully cooked

Add the small pasta to the pot and cook it the way the package says to

Cook until the spinach wilts after adding the chopped spinach

Put some fresh parsley and Pecorino Romano cheese on top

Add pepper and salt to taste

Enjoy while hot!

Coconut Crusted Chicken Patties Paleo and Whole30

These Coconut Crusted Chicken Patties are perfect for those following a Paleo or Whole30 diet. They're crispy on the outside, tender on the inside, and packed with delicious flavors. Plus, they're easy to make and great for meal prep!

Ingredients:

• 1 lb ground chicken
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 2 tbsp coconut oil, for cooking

Instructions:

In a mixing bowl, combine ground chicken, shredded coconut, almond flour, garlic powder, onion powder, paprika, salt, and black pepper

Mix well until evenly combined

Form the mixture into small patties, about the size of your palm

Dip each patty into beaten eggs, ensuring it's coated on all sides

Heat coconut oil in a skillet over medium heat

Carefully place the patties into the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through

Once cooked, remove from the skillet and place on a plate lined with paper towels to absorb any excess oil

Serve hot and enjoy!

Vegan Homemade Sopes with Black Beans

These vegan sopes with black beans are easy to make and taste great. They're great for any event. The crispy masa harina base with tasty black beans and a bunch of different toppings makes for a great appetizer or main dish that everyone will love.

Ingredients:

• 1 cup masa harina
• 3/4 cup warm water
• 1 cup cooked black beans
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt, to taste
• 1 tablespoon vegetable oil, plus more for frying
• Toppings of choice: salsa, avocado, lettuce, vegan cheese, etc

Instructions:

In a mixing bowl, combine masa harina, warm water, and a pinch of salt

Mix until a soft dough forms

Divide the dough into golf ball-sized portions and roll them into balls

Using your hands, flatten each ball into a thick disk, creating a small well in the center

In a skillet, heat vegetable oil over medium-high heat

Fry the sopes until golden brown and crispy on both sides, about 2-3 minutes per side

Drain on paper towels

In another skillet, heat 1 tablespoon of vegetable oil over medium heat

Add cooked black beans, cumin, chili powder, garlic powder, and salt

Cook for 5 minutes, mashing some of the beans with a fork

To assemble, spoon the seasoned black beans onto each sope and top with your desired toppings such as salsa, avocado, lettuce, and vegan cheese

Serve immediately and enjoy!