Ingredients:

• 1 cup no salt added chicken broth
• 1 Tbsp garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp  lemon juice
• ¼ cup  paprika, ground
• ½ tsp cayenne pepper
• 8 chicken thighs, bone in and skinless

Directions:

• Combine stock, garlic, ginger, lemon and spices in a large re-sealable bag and mix well.
• Add chicken thighs to bag and toss, ensuring they are well coated.
• Marinate in the refrigerator for 2-3 hours (up to overnight for a more intense flavour).
• Remove chicken from marinade and transfer to a roasting pan.
• Bake for 30 minutes or until fully cooked at 350°F(180°C) or grill chicken on a BBQ.

Credit:  Deb Spence

Ingredients:

• 1-2 celery sticks, chopped fine
• 3-4 green onions, finely sliced
• 1/2 large cooked boneless, skinless chicken breast diced
• 1-2 TBS Fresh Dress Wicked Caesar salad Dressing
• 1 tsp fresh lime juice
• 1 tsp curry powder
• Chopped fresh basil leaves (optional)
• Half salt and/ or McCormick no salt garlic and herb seasoning, pepper to taste
• Joseph’s flax, oat bran, whole wheat pita bread (1/2 pita per serving)
• Lettuce or spinach

Directions:

• Mix celery, green onion, and diced chicken in a bowl.
• Add salad dressing and spices and stir.
• Spoon into pita halves and add spinach, lettuce, or leftover salad.

Credit:  Deb Spence

Ingredients:

• 2 eggs
• 1 cup Carbquick
• 4 Babybel light cheese chopped fine
• Pinch of bio-salt
• Pinch of pepper
• Pinch of garlic powder
• 1/4 tsp. baking soda
• 1 1/2 Tbsp canola oil

Directions:

• Pre-heat oven to 350 degrees
• In a mixing bowl- combine all ingredients EXCEPT egg and oil
• In a small bowl combine the egg and oil
• Then stir the 2 mixtures together in the mixing bowl and combine them very well
• Take 1/4 of the mixture and put between 2 pieces of parchment papers.
• Roll them out with a rolling pin until a 1/8″ or less. VERY thin.
• Put on cookie sheet and bake 12 minutes until they start to turn a gold/brown and are a little more firm in the middle of the crackers.
• Right out of the oven- use a roller type pizza cutter and cut them into squares.
• Repeat with the other 3 parts to this batch.
• Let them cool.

You may need to re-cut the crackers after they cool.

*You can add herbs to make for a different flavor.

Credit:  Deb Spence

Ingredients:

• 2 medium sized zucchini
• 3 tablespoons virgin olive oil
• 3 to 4 boneless chicken breast halves, cubed
• Bio-salt and pepper, to taste
• ¼ cup Pizza Nova sauce
• 1 package (8-ounces) mushroom slices
• ¼ cup loosely packed fresh flat leaf parsley

For the Dressing

• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced
• ⅛ teaspoon garlic powder
• pepper, to taste
• ¼ cup grated Allegro white cheese, optional

Directions:

• Using Veggetti make noodles from zucchini, set aside.
• Heat olive oil in a large skillet over medium heat
• Add cubed chicken pieces.
• Season with bio-salt and pepper
• Cook until chicken is browned on all sides, stirring occasionally.
• Add Pizza Nova sauce, sliced mushrooms and parsley
• Frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
• Add zucchini noodles (raw) to chicken mixture and cook until heated through, stirring frequently.
• In a cup or a jar, combine olive oil, lemon juice, garlic powder and pepper
• Shake it or stir it until thoroughly mixed.
• Stir into chicken mixture.
• Remove from heat.
• Sprinkle with grated cheese.

Serves:   4 to 6

Credit:  Deb Spence

Ingredients:

• 1medium to large size head cauliflower, washed and cut into small florets
• 6 cups water
• 5-8 cloves of garlic (use 8 if your garlic cloves are small or closer to 5 if they’re quite large)
• 1 ½ tablespoons butter (omit this and add another 1½ tablespoons of olive oil to make it vegan)
• 1 ½ teaspoons olive oil
• 1 ¼ teaspoons kosher or sea salt plus a pinch, separated
• ½ – 1 teaspoon freshly ground black pepper
• * Additional water, milk, or vegetable stock, if needed

Instructions:

• In a stockpot or large saucepan, combine the cauliflower florets and water over high heat.
• When it reaches boiling, put a lid on the pan and drop the heat to medium low.
• Simmer for 5 minutes or until the cauliflower is very tender.
• While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt.
• Cook the garlic, stirring frequently –and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely.
• Scrape the garlic and butter into a blender carafe.
• Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too.
• Use a slotted spoon to drain the cauliflower and add it to the blender as well.
• Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it’s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.

Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.

Your tastebuds won’t believe it, but this rich, silky, Creamy Garlic Cauliflower sauce is insanely healthy! Toss it with hot pasta or use in place of ‘white sauce’ on a white pizza. Hooray! Recipe very gently adapted from and with thanks to Barefeet in the Kitchen.

Credit:  Tja Tja

Ingredients:

• Spices
  • 3 Chicken breasts chopped.
  • 1 tbsp Olive or Canola Oil
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • 1 tsp hot sauce
  • 1/2 tsp No Salt
  • 1 tsp Thyme
  • 1/2 cup no-salt added chicken stock
  • 1 tsp Dried Basil (can use fresh but put in at the end)
  • 1 tsp minced ginger or ginger powder
  • 1 tsp hot paprika
  • 2 tbsp Curry Powder
  • 3 tbsp of the Philadelphia 95% fat free herb & garlic cream cheese
• Other Ingredients
  • 2 cups spinach chopped
  • 3 green onions chopped
  • 1/4 cup green pepper chopped

Directions:

• Sauté chicken in oil with all the above spices.
• Once chicken is cooked through add chicken stock and deglaze the pan.
• Add spinach, green onions, green pepper (add basil at this time if it is fresh)
• Cook with the chicken in the pan until spinach becomes softened but not mushy.
• Add in cream cheese to make creamy heat for 1 minute and done.

Served on a bed of greens, cauliflower rice or shirataki noodles

Credit:  Deb Spence

Ingredients:

• 4 small zucchini, ends trimmed
• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/3 cup extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 cup freshly grated Allegro white cheese
• bio-salt and freshly ground black pepper, to taste

Directions:

• Use a Veggetti  to slice the zucchini into noodles. Set aside.
• Combine the basil and garlic in a food processor and pulse until coarsely chopped.
• Slowly add the olive oil in a constant stream while the food processor is on.
• Stop the machine and scrape down the sides of the food processor with a rubber spatula.
• Add the lemon juice and cheese.
• Pulse until blended.
• Season with bio-salt and pepper.
• Combine the zucchini noodles and pesto.
• Toss until zucchini noodles are well coated.
• Serve at room temperature or chilled.

Note – if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes

Yield:  Serves 4

Credit:  Deb Spence

Ingredients:

• 2 tablespoons Becel olive oil margarine
• 20 medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more, to taste
• 1/4 cup no salt added chicken stock
• Juice of 1 lemon
• Bio-salt and freshly ground black pepper, to taste
• 4 medium-sized zucchini, spiralized
• 2 tablespoons freshly grated Allegro white cheese (optional)
• 2 tablespoons chopped fresh parsley leaves (optional)

Instructions:

• Melt margarine in a large skillet over medium high heat.
• Add shrimp, garlic and red pepper flakes.
• Cook, stirring occasionally, until pink, about 2-3 minutes.
• Stir in chicken stock and lemon juice; season with bio-salt and pepper, to taste.
• Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
• Serve immediately, garnished with cheese and parsley, if desired

Yield 4 servings

Credit:  Deb Spence

Ingredients:

• 3 zucchinis,washed and prepped
• 2 tbsp canola oil
• 3 cloves of garlic, diced
• 12  slices Selections smoked bacon 50% less salt
• 2 eggs
• 2 tbsp vinegar
• pot of boiling water
• 1 tbsp half and half cream
• ⅓ cup shredded Allegro white cheese

Instructions:

• Heat oil in a pan.
• Add garlic to pan and let brown slightly on low- you don’t want it to burn. (about 5 minutes)
• Spiralize zucchini noodles, and add to pan with oil and garlic.
• Cook on high until browned and most of the liquid has drained.
• Drain off liquid.
• Return pan to stove and turn to medium.
• Add cheese and cream, stirring frequently to incorporate.
• Crumble bacon and stir in to noodles.
• When sauce thickens, remove from stove.
• Add poached eggs and serve.

Credit:  Deb Spence

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped  green onion
• 3 garlic cloves minced
• 1 cups diced green pepper
• 8 cups low sodium chicken broth
• 2 cups chopped kale, stems removed
• 2 fresh sprigs rosemary
• 2 cups zucchini noodles
• 1 teaspoon bio-salt
• 1/2 teaspoon pepper
• 2 cups shredded cooked chicken
• 1 lemon juiced or 1/4 cup
• ¼ cup grated Allegro white cheese

Instructions:

• Heat oil over medium heat in a large Dutch oven.
• Add green onion, garlic and peppers and cook and stir until veggies are softened but not browned.
• Pour in broth ,add kale and rosemary and bring to a boil.
• Reduce heat to low then add the zucchini noodles, bio-salt and pepper.
• Simmer 5 minutes then add chicken and lemon juice.
• Remove rosemary sprigs and serve with grated cheese if desired.

Credit:  Deb Spence