This Mexican Chicken Salad is full of tender meat, crunchy tortilla chips, beans, cheese, and fresh vegetables -- creamy and zesty Salsa Ranch dressing.
Elevating the classic chicken salad by adding a delicious homemade paleo mayo that goes perfectly with the juicy chicken breast strips and fresh veggies.
My Vegan Potato Casserole recipe brings a fresh vegan twist to a classic. It is a vegetable bake with a savory oil-free sauce and a Macadamia Crunch top.
Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
