Stock Recipes

Buffalo Chicken Lettuce Wraps

• 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
• ½ cup buffalo sauce, plus a little more for drizzling over the finished chicken if you prefer
• 2 cups plain panko bread crumbs
• 4-6 large soft leaves of lettuce (I used Boston Bibb Lettuce)
• 1 cup cooked quinoa
• ½ cup diced tomatoes
• ½ cup diced avocado
• blue cheese (or ranch) dressing & scallions to garnish

Skinny Bruschetta Chicken

• 3 or 4 chicken breasts
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 tsp. olive oil
• 1 tsp. balsamic vinegar
• 1/8. tsp sea salt
• Handful basil, chopped

BANOFFEE PIE

• 1 can (14 ounces) sweetened condensed milk, label removed
• 1 ¼ cups graham cracker crumbs
• 6 tablespoons sugar, divided
• 5 tablespoons butter, melted
• 2 large (or 3 medium) bananas, sliced
• 1 ½ cups chilled heavy cream
• 1 teaspoon vanilla extract
• ½ cup shaved (or chopped) semi- or bittersweet chocolate

Sausage and Peppers Stuffed Spaghetti Squash

• 1 (4 pound) spaghetti squash
• 2 tablespoons olive oil
• Kosher salt and pepper, to taste
• 1 pound Italian sausage (spicy or sweet), removed from casing
• 2 cups sliced bell pepper
• 1 cup diced onions
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 (24 ounce) jar tomato/spaghetti sauce
• 1 cup shredded mozzarella cheese

Caprese Salad

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
•  Fresh Basil Leaves
•  Olive Oil, For Drizzling
•  Kosher Salt And Freshly Ground Black Pepper

Bacon Wrapped Avocados

Sweet and Sour Red Cabbage

• One 2-pound red cabbage
• 1/4 cup (1/2 stick) butter
• 6 Tbsp sugar
• 2/3 cup balsamic vinegar
• Kosher salt
• Freshly ground black pepper