Almond Chicken Poppers

Serving: 4

Ingredients:

1. Two Skinless Boneless Chicken Breasts

2. 1 cup almond meal (Example: Trader Joe's Almond Meal)

3. 1 Egg

4. Red Chili Pepper Flakes to taste

5. Olive oil spray

6. All Purpose Seasoning to taste

Optional: Chives for garnish

Directions:

1. Pre-heat oven to 350 degrees.

2. Cut chicken into bite size pieces.

3. In z bowl, whisk the egg

4. In a larger bowl, pour almond meal. Add in Red Chili Pepper Flakes and All Purpose Seasoning. Mix.

5. Place chicken in the bowl with the whisked egg and to coat.

6. Line a 9x13 pan with olive oil spray.

7. Coat the chicken in the almond mixture.

8. Place in the pan, spray the top with olive oil spray. Bake for 25 minutes.

9. Flip chicken and place back in the oven for 10 minutes.

Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

Skinny Goat Cheese Pesto Wraps

Serving: 6

Ingredients

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)

1/4 cup of Pesto Sauce

1 Avocado

1/3 cup of chopped onion

Salt to taste

Pepper to taste

6 whole wheat tortilla wraps

Directions

1. In a small bowl mash the avocado. Add salt and pepper to taste.

2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 

3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 

4. On a medium-low heat melt the tortilla until both sides become golden brown.