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Spicy Chicken Tacos

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 12 tacos


  • 1 lb. Del Real Shredded Chicken

  • 1 cup pre-cooked brown rice

  • 2 tbsp. taco seasoning

  • 15 oz. can Ranch Style Beans with Jalapeño Peppers

  • 12 corn tortillas

Optional toppings:

  • Salsa Fresca

  • Avocado Slices

  • Shredded Cheese

  • Sour Cream


  1. Combine chicken, rice, taco seasoning and beans in a large skillet.  Stir until combined and heat on medium heat until all ingredients are hot.

  2. Warm the tortillas in the microwave for about 30 seconds and place them on a serving dish.  Spoon the chicken mixture evenly into the center of the tacos.  Top with any and/or all of the optional toppings and serve immediately.

Healthy Almond Crusted Chicken Nuggets with Sweet Mustard Sauce

Prep Time: 15 minutes / Cook Time: 10 minutes / Servings: 16 nuggets


  • 4 boneless, skinless chicken breast tenderloins, cut into 4 pieces each

  • 1/2 cup egg whites

  • 1 cup almond meal

  • 1/2 tsp. garlic powder

  • 1/2 tsp. each salt and pepper

  • 1/2 cup olive oil

  • 1/4 cup mustard

  • 1/4 cup agave nectar 



  1. Set up two dipping stations:  Pour the egg whites into one bowl, and the almond meal into another bowl.  

  2. Season the almond meal with 1/4 tsp. each of garlic powder, salt and pepper. Stir until combined.

  3. Pat the chicken pieces dry with a paper towel.  Dip each piece of chicken into the egg whites and then place it into the almond meal. Cover it with the almond meal, pressing down to coat both sides.  Transfer to a separate dish.  Repeat with all the chicken pieces until they are all coated with the egg whites and almond meal.

  4. Heat the olive oil in a large skillet on medium heat.  Place the chicken nuggets into the skillet and fry for 3-4 minutes on each side, until golden brown and cooked through.  Transfer to a plate, lined with a paper towel.  Allow to cool for about 5 minutes before serving.

  5. For the sauce:  In a mixing bowl combine the mustard, agave nectar, and 1/4 tsp. each of garlic powder, salt and pepper.  Whisk until combined.  Serve with the chicken nuggets.

Ham & Pepperoni Pizza Pockets

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 6-8


  • 13.5 oz. tube of refrigerated pizza dough

  • 6 oz. cream cheese, softened

  • 20-24 slices of pepperoni

  • 10-12 pieces of thinly sliced ham

  • 1 cup shredded pizza cheese

  • 1 tsp. Italian seasoning

  • 2 tbsp. olive oil

  • salt

  • non-stick cooking spray



  1. Preheat oven to 400 degrees.

  2. Spray a cookie sheet or pizza stone with non-stick cooking spray.  Spread the pizza dough out over the pan and par bake for 5-6 minutes at 400 degrees.  Allow to cool for about 10 minutes before continuing.

  3. Spread the softened cream cheese out evenly on top of the par baked pizza dough.  Top with 1/2 of the cheese.  Place the pepperoni evenly over the cheese.  Place the ham slices evenly on top of the pepperoni.  Sprinkle the remaining cheese on top of the ham.

  4. Roll the dough up carefully by sliding your fingers underneath the dough and folding lengthwise once to the center of the pan.  Fold over again so that the seam is on the bottom and place the roll in the center of the pan.  Tuck the open sides underneath to close up the roll.

  5. Brush the top and sides with olive oil and sprinkle with salt.

  6. Bake for about 15 minutes at 400 degrees until golden brown.

  7. Roll will be SIZZLING hot!  Allow to cool for about 10-15 minutes before cutting and slicing.

Honey Dijon Roasted Chicken and Vegetables

Prep Time: 15 minutes / Cook Time: 1 hour / Servings 4-6


  • 1 roasting chicken (about 5 lbs.) 

  • 1 cup Honey Dijon salad dressing

  • 2 large garlic cloves, minced or pressed 

  • 5-6 carrots, sliced on a bias 

  • 12 small red potatoes, cut in half

  • 2 tbsp. chopped, fresh thyme leaves 

  • 2 tbsp. chopped, fresh rosemary

  • zest of 1 lemon 

  • 1 cup chicken broth

  • salt and pepper



  1. Preheat oven to 400 degrees.

  2. Combine the honey dijon salad dressing, thyme, rosemary, pressed garlic cloves and lemon zest.  Season with salt and pepper to taste.  Stir until combined.

  3. Prepare the chicken by first removing any giblets from the inside the chicken. 

  4. Place the chicken in the bottom of a large roasting pan. Using a brush or spoon, spread all of the honey dijon mixture evenly over both sides of the chicken, working some under the skin of the breast.

  5. Add the carrots and potatoes to the roasting pan.  Coat the veggies with any of the dressing mixture that spilled over the sides of the chicken.  Use a spoon or brush if necessary.

  6. Place in the oven at 400 degrees for 30 minutes, uncovered.  After 30 minutes, remove the roasting pan from the oven.  Some of the dressing will have caramelized on the bottom of the pan.  Add the chicken broth to the roasting pan, and deglaze the caramelized dressing with a wooden spoon.  Baste the chicken and the veggies with the juices.  Return to the oven and continue to cook for another 30 minutes, basting about 15 minutes through.  When the internal temperature of the chicken reaches 165 degrees, remove from the heat and allow to cool for 5-10 minutes before carving and serving.

Baked Phyllo Mozzarella Bites

Prep Time: 20 minutes / Cook Time: 10 minutes / Servings: 20 bites


  • 1 roll of phyllo dough, thawed

  • 4 sticks of string cheese, cut into 5 bite size pieces each (20 total pieces)

  • 1/2 cup marinara sauce

  • non-stick cooking spray



  1. Preheat oven to 375 degrees.

  2. Spray a cookie sheet with non-stick cooking spray.

  3. Follow the directions for preparing the phyllo dough (remember it must be kept moist to prevent cracking and breaking). 

  4. Using a large knife or pizza cutter, section the phyllo dough into 9 even squares (cut twice horizontally into thirds, and vertically twice into thirds). 

  5. Place a mozzarella bite into the center of one of the squares.  Using about 3 sheets of dough, wrap the corners and edges around the piece of cheese.  Seal the edges with wet fingers and place the sealed bite onto the cookie sheet.  Repeat with the other bites of cheese until all are coated and wrapped.  

  6. Spray the stuffed bites with cooking spray and bake in the oven for about 7-10 minutes, until golden brown.  

  7. Remove from heat and transfer to a serving dish.  Serve with warm marinara sauce.

White Chicken Chili in Corn Tortilla Bowls 

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 12



  • 12 Yellow Corn Tortillas 

  • 15 oz. can of White Kidney or Cannellini Beans

  • 15 oz. can of Great Northern Beans

  • 16 oz. Del Real Shredded chicken

  • 6 scallions, chopped and separated

  • 2 large garlic cloves, pressed or finely chopped

  • 1 ear white or yellow corn 

         (or 3/4 cup frozen corn kernels) 

  • 32 oz. low-sodium chicken broth

  • 2 tbsp. taco seasoning

  • 1 Roma tomato, chopped

  • 1 avocado, peeled, seeded and chopped

  • non-stick cooking spray

For the Chili:


  1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white ends of scallions and garlic.  Stir to combine and continue to cook on medium heat until chicken is warm and veggies are soft, about 5 minutes.  Remove from the heat and set aside

  2. In a large pot, add chicken broth, shredded chicken mixture, beans and corn kernels.  Stir until combined, season with taco seasoning and mix well.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.  Add the green ends of the scallions in the last few minutes of cooking (reserve a few for garnish).

For the Corn Tortilla Bowls:  


  1. Preheat oven to 400 degrees.

  2. Heat the tortillas in the microwave for about 45 seconds.   Let them sit for about 2 minutes in the microwave to steam and soften before taking them out.  

  3. Use a 12-count muffin tin and place 1 tortilla into each of the muffin tins, allowing the tortillas to fold and flute around the edges.  Press them down into the bottom, so they open up a bit and will be able to sit flat once finished.

  4. Lightly spray the tortillas with non-stick cooking spray and place them in the oven.  Bake at 400 degrees for about 7 minutes, until crispy and golden.  Remove from heat and allow to cool before removing from the tins.

To Serve:

  1. Place a tortilla bowl on a serving dish.

  2. Spoon chili evenly into the tortilla bowls.

  3. Top with chopped tomatoes, avocado and remaining green pieces of scallion.

Italian Turkey Meatballs with Tomato and Red Pepper Rice

Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 6


  • 1 cup (measured dry) brown rice

  • 4 tbsp. olive oil

  • 1 1/2 cups low-sodium chicken broth

  • 1 cup Trader Joe's Organic Tomato and Roasted Red Pepper Soup

  • 1 pound lean ground turkey

  • 1/4 cup bread crumbs

  • 1 tbsp. milk

  • 1 tbsp. ketchup

  • 1 1/2 cups shredded Parmesan cheese

  • 2 scallions, finely chopped

  • 3 tbsp. finely chopped fresh, flat leaf parsley

  • 1 egg

  • 2 tsp. garlic powder

  • 1 tbsp. Italian Seasoning

  • 2 Roma tomatoes, chopped into large pieces

  • 1/2 cup chopped fresh basil leaves


  1. In a large saucepan, heat 2 tbsp. of olive oil.  Add the rice and toast for 3-4 minutes on high heat, stirring constantly.  Add 2 cups of chicken broth and the tomato soup.  Season with salt and pepper and stir to combine.  Reduce the heat to a simmer, cover and cook for 30-40 minutes, until the rice is soft and all the liquid is absorbed.  Remove from the heat, stir and set aside.

  2. In a large mixing bowl, combine ground turkey, bread crumbs, milk, ketchup, 1/2 cup Parmesan cheese, scallions, parsley, egg, garlic powder and Italian Seasoning.  Season well with salt and pepper and mix everything together with your hands until combined.

  3. Heat the remaining 2 tbsp. olive oil in a large skillet on medium heat.  Roll the turkey into 1" meatballs with your hands and place them in the pan.  Cook on medium heat for 4-5 minutes per side, until brown and cooked through.  Cook the meatballs in batches if necessary.

  4. When the last of the meatballs are cooked, add the rest into the pan and add the remaining 1/2 cup of chicken broth.  Deglaze the bottom of the pan with the broth.  Add about 2 cups of the cooked rice and stir well to combine.  Stir in the chopped Roma tomatoes, 1/2 cup Parmesan Cheese and the chopped basil until combined.  Finish with the remaining Parmesan cheese and serve.

Baked Buffalo Chicken Tenders

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 6-7


  • 1 lb. boneless, skinless chicken breast tenders (6-7 pieces)

  • 12 oz. hot wing sauce (or any other bbq or dipping sauce)

  • 1/2 cup flour

  • 2 eggs 

  • 2 cups crushed chips (corn chips, potato chips-the crunchier and more seasoned, the better!)

  • non-stick cooking spray


  1. Preheat oven to 400 degrees. 

  2. Using your hands or a kitchen mallet, break up the chips, while still in the bag, until they are very finely ground, like the texture of bread crumbs.  Transfer the crumbs to a large, sealable plastic bag.

  3. Whisk the eggs together briefly to mix.

  4. Create three stations, 1) a plate with the flour, 2) a plate with the eggs, and 3) the plastic bag with the chip crumbs.

  5. Separately dredge each chicken tender through the flour, then through the eggs, and then place each one in the bag with the crumbs.  Massage the crumbs and press them into the coated chicken tenders while inside the bag.  Remove the chicken tender from the bag and place it on a large cookie sheet.

  6. Spray both sides of each of the chicken tenders well with the cooking spray.  Place in the oven and bake at 400 degrees for 20 minutes.  Remove from the heat and allow to cool for about 5 minutes.

  7. Pour the Hot Wing Sauce onto a plate.  Dip each of the cooked chicken tenders into the sauce, coating both sides completely.  Transfer to a serving dish and serve.

Mini Sausage & Mushroom Calzones

Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 12 mini calzones


  • 13.5 oz. tube of refrigerated pizza dough

  • 1lb. sweet Italian sausages, casings removed

  • 8 oz. baby bella mushrooms, finely chopped

  • 1/4 cup flat leaf parsley, finely chopped

  • 8 oz. chive and onion cream cheese

  • 1/2 cup shredded four cheese Italian blend, plus more for sprinkling

  • 1 large garlic clove, minced or pressed

  • salt and pepper

  • non-stick cooking spray



  1. Preheat oven to 400 degrees. Spray a cookie sheet or baking stone with non-stick cooking spray and set aside.

  2. Heat a large skillet to medium heat and spray with non-stick cooking spray.  Add the sausage and mushrooms and season with salt and pepper.  Cook on medium heat for about 7 minutes, until browned and cooked through, breaking up the sausage as you cook.  Transfer to a large mixing bowl.

  3. Stir in the cream cheese, parsley, shredded cheese and minced garlic.  Mix until completely combined.

  4. Dust a flat surface with flour.  Using a 4" biscuit cutter or drinking glass, cut out 6 rounds.  Re-roll out the dough and cut out 6 additional rounds.  Place the rounds flat on the sprayed cookie sheet.  

  5. Place a large tablespoon of the filling into the center of each of the pizza dough rounds.  Lightly brush the edges with some water and fold the dough rounds in half. Press with your fingers or a fork to seal the calzones shut.

  6. Sprinkle the tops of the calzones with some of the remaining cheese.  

  7. Bake them in the oven at 400 degrees for about 15 minutes.  Remove from the oven and allow to cool slightly before serving.

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