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  • 2 c. fresh basil, loosely packed
  • ¼ c. toasted pine nuts
  • 2–3 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).
  • 1/3 c. plus 2 T. really good extra virgin olive oil
  • 2/3 c. Parmesan cheese, freshly grated

Fresh Basil Pesto

This versatile, no-cook sauce can be enjoyed with many of your favorite pasta, fish, chicken, soup, or vegetable recipes. Most modern…

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  • 1 T. real mayonnaise
  • 2 T. Greek yogurt
  • 2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. garlic powder
  • 2 t. dried oregano
  • salt and pepper, to taste
  • 12 oz. rotisserie chicken breast, chuck into equal size cubes
  • 3 stalks celery, chopped
  • 3/4 c. pecans, roughly chopped
  • 15 red grapes, washed and cut in half
  • 3 T. fresh parsley, washed, stems removed and finely chopped
  • 2 green onions, finely sliced, green part only
  • 4-6 large Romaine lettuce leaves
  • salt and pepper to taste

Chunky Chicken Salad Lettuce Wraps

This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to…

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  • 3 T. olive oil
  • 1 medium white onion, outer layer removed and sliced
  • 3 large leeks, washed and sliced
  • 3 green onions, sliced, white and green parts separated
  • 3 cups chicken or vegetable stock
  • 1 ¼ pounds Idaho potatoes, peeled and cut into small cubes
  • 3 T. butter, unsalted
  • salt and pepper, to taste
  • Optional: 3 slices bacon, cooked crispy and crumbled

Chilled Potato and Leek Soup

Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at…

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  • ¾ cup water
  • ½ cup chopped onion
  • ½ teaspoon instant chicken bouillon granules
  • 2 cloves garlic, minced
  • ⅛ teaspoon ground black pepper
  • ½ cup light dairy sour cream
  • 2 tablespoons nonfat dry milk powder
  • 1 tablespoon all-purpose flour
  • 1½ cups shredded cooked chicken breast or turkey breast (about 8 ounces)
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 4-ounce can diced green chile peppers, drained or 1 or 2 canned jalapeño chile peppers, rinsed, seeded and finely chopped (see Tip)
  • 2 tablespoons snipped fresh cilantro or ½ teaspoon ground coriander
  • Nonstick cooking spray
  • 4 (6 inch) corn tortillas, cut into 1-inch-wide strips
  • 1 cup canned black beans or kidney beans, rinsed and drained
  • ½ cup shredded reduced-fat Monterey Jack cheese (2 ounces)
  • Fresh cilantro leaves (optional)

Chicken Enchilada Casserole

I lightened up this enchilada recipe with a creamy filling that includes just a small amount of light sour cream, rather…

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  • 1 large head cauliflower, rinsed, tough outer leaves removed
  • 2-3 cloves fresh garlic, roughly chopped
  • 2 green onions, rinsed, roots and dried ends removed
  • 2 t. dried parsley
  • 2-3 T. water
  • Sea salt and freshly ground black pepper, to taste
  • 3-4 c. organic chicken or vegetable stock, divided
  • 4 oz. log goat cheese, cut into chunks

Cauliflower & Goat Cheese Soup

One of the great things about cauliflower is how well it takes on the flavors of other ingredients. In this case,…

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  • Non-stick olive oil spray
  • 2 large sweet potatoes, washed and peeled
  • sea salt, to taste

Baked Sweet Potato Chips

Craving crispy potato chips? Don’t settle for less than perfection. Our recipe delivers the coveted crunchy texture you desire. However, it…

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