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

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

Bacon Wrapped Avocados

Best Beef Stroganoff

• 1 tbsp-oil
• 1 tbsp-butter
• 1-onion, thinly sliced
• ½ lbs- crimini mushrooms, sliced
• 1 lbs-beef steak, cut in strips
• ¼ cup- brandy
• salt
• pepper, freshly ground
• ½ cup-beef stock
• 1-bay leaf
• 1 tsp-whole grain mustard
• 1 cup- full fat creme fraiche or sour cream
• 3-4 sprigs-flat-leaf parsley, chopped

CRISPY CHEDDAR CHICKEN

Jalapeño Cream Cheese Stuffed Chicken

• 6 chicken breast halves, defrosted and fat trimmed
• 2 tablespoons extra-virgin olive oil
• 2 jalapeño peppers, finely chopped
• 3 cloves garlic, minced
• 8-oz. package cream cheese
• 1/4 cup cheddar cheese, shredded

Baked Spinach and Eggs

• 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach* 
• 4 eggs (can increase to 6 if you are using more spinach) 
• Salt and freshly Ground Pepper, to taste 
• 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)    
• Baking spray or a little oil for greasing