Spicy Deviled Egg Salad Dip

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Servings: 8-12

  • 12 hardboiled eggs, peeled
  • 1 cup mayonnaise
  • 1 T hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 T prepared yellow mustard
  • 1/4 cup celery, diced
  • 1 tsp sea salt or to taste
  • cracked black pepper to taste
  • dash seasoned salt
  • Chopped chives and paprika for garnish

Separate whites from yolks, setting whites aside and placing yolks into a large bowl. Finely mash yolks with a fork or potato masher. Add mayonnaise and continue to mash until it is evenly incorporated and mixture is smooth.

Add celery, hot sauce, garlic powder, onion powder, prepared mustard, seasoned salt and salt and pepper to taste.

Finely chop the whites and fold into the yolk mixture. Garnish with chopped chives and paprika. Serve with celery, crackers or chips.

BBQ Bacon Wrapped Brussels Sprouts

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Servings: 8-12

  • 12 strips of bacon
  • 12 medium/large brussels sprouts
  • 1/2 cup prepared barbecue sauce 

Preheat oven to 375 F. Line a baking sheet with aluminum foil and prepare with nonstick cooking spray. 

Trim and rinse brussels sprouts, patting dry with paper towels. Place each brussels sprout at the top of a piece of bacon and roll tightly.

Place onto baking sheet, seem side down. Season to taste with black pepper. Bake at 375oF for 30-35 minutes. Brush the bacon wrapped  sprouts with barbecue sauce for the final 15 minutes of cooking. 

Turkey Chili-Cheese Mac

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Servings: 12

  • 2 lbs. Ground Turkey
  • 2 medium jalapenos (divided): one diced with onions one sliced for garnish
  • 1 medium Vidalia onion, chopped
  • 1 15 oz. can diced tomatoes
  • 1 32 oz. container tomato juice
  • 1 14.5 oz. can condensed tomato soup or 3 Tbls. tomato paste + 1 cup of water
  • 1 1/2 tablespoons GCooks Fiesta Blast seasoning
  • 1 1/2 tablespoons chili powder, more if needed
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons ground cumin
  • 1 15 oz. can Black Beans
  • 1 lb. Elbo macaroni, Gluten free optional, cooked al dente
  • 2 cups shredded cheese, like Cheddar and Monterey blend
  • 3 green onions, chopped for garnish
  • canola oil

In a large skillet, brown all meat, in batches if necessary, and drain.

In 8 quart stock pot, cook onion and 1 chopped jalapeño in a few tablespoons of canola oil over medium heat until softened. Add remaining ingredients up to black beans and stir to blend well. Add browned meat and bring to simmer. Partially cover and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add half of the beans to the pot. Smash the other half by hand into a thick paste and add, stirring to blend. Continue to simmer until thickened.

Mix chili with cooked pasta, stir to combine and add to crockpot. Top with shredded cheese and turn to high, until cheese is melty an gooey. Turn to warm and enjoy the game.

Serve with chopped green onion and remaining jalapeño peppers (optional).

Lemon Pepper Chicken

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Servings: 4

  • 4 (4 oz.) chicken breasts, boneless, skinless, trimmed
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon honey
  • 1 teaspoon soy sauce, low sodium
  • 2 teaspoons lemon juice, fresh
  • 1 pinch crushed red pepper
  • 1/4 cup rice flour, just for dusting
  • 2 tablespoons olive oil, or cooking spray to coat
  • 1 tablespoon water

Directions: Season chicken on both sides with Lemon Pepper Fit Spice Blend. Place rice flour andany remaining seasoning in a mixing bowl and stir to combine.

Heat oil in a large skillet over medium-high heat. Place chicken into flour mixture and gently toss to coat. Shake off any excess and add chicken to hot pan. Cook undisturbed for 3-4 minutes until golden brown. Turn chicken, add 1 Tablespoon of water to pan.

Cover and turn heat to medium-low. Continue to cook 3-4 more minutes. Remove from heat, leaving covered for 3-4 minutes. Combine Honey, soy sauce, lemon juice and crushed red pepper. Mix well. Add sauce mixture to the hot pan, gently tossing and turning chicken pieces until coated.

Serve with cooked brown rice and fresh steamed broccoli.

*When shopping for broccoli, look for the bunches with the most green leaves attached and steam them too. Think (Lean protein, complex carbohydrates and leafy greens).