Ingredients

• 1-2 medium sweet potatoes/yams
• 1 Tbls olive oil
• salt
• spices (I use a cuban spice rub, with a touch of garlic)

Directions

1. Wash, peel and thinly slice sweet potatoes.
2. Place 1 Tbls olive oil in a bowl with salt and whatever spices you want, mix well.
3. Toss sweet potatoes and oil mixture together.
4. Place slices on a microwave safe plate in a single layer.
5. Microwave on high for 2 minutes, turn and repeat.
6. Take the chips and place on a paper towel to cool.
7. Enjoy!!

This recipe for Spaghetti and Meatballs is a simple and delicious recipe that the whole family will love.

Ingredients:

• 1/2 cup bread crumbs
• 1/2 cup milk
• 1 lb. ground beef
• 1 x onion, peeled then grated on a cheese or potato grater
• 2 x garlic cloves, finely minced
• 1 x egg yolk
• 1 x small bunch of parsley, chopped
• 1/2 cup grated parmesan (optional)
• Salt and pepper to taste
• A pinch of nutmeg
• Olive oil
• 2 cups or so of tomato sauce
• 1 lb. package of spaghetti

Directions:

1. Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine then set aside the mixture until the crumbs have absorbed all the milk.
2. Place the ground beef into a large bowl and add the grated onion, minced garlic and egg yolk. If you like add the optional Parmesan. Add the breadcrumb mixture, nutmeg and parsley. Season with salt, pepper and nutmeg and mix well. Form into 8 large meatballs.
3. Pre-heat a large, heavy skillet over medium-high heat. When it’s hot add a splash of olive oil, enough to cover the bottom. Add the meatballs. Patiently sear them until they are well browned on all sides. Drain off any excess fat. Add the tomato sauce of your choice and simmer until the meatballs have cooked through about 15 to 20 minutes. Cook the spaghetti in lots of boiling salted water, drain without rinsing and serve with the meatballs.

This quick and easy to make Turkey Club salad is a fine treat for the family. With our house Avacado dressing, this salad becomes something will get requested often.

Our Avacado dressing can also be used as a chip dip or as a sandwich spread.

Preperation Time: 15 min
Total Time: 15 min
Makes: 4 servings.

You need:

• Salad Ingredients:
  • 12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon)
  • 3 hearts romaine lettuce
  • 3 plum tomatoes, sliced
  • 1/2 medium red onion, chopped
  • Salt and pepper
  • 1 1/2 pounds thick sliced deli roast turkey breast
• Dressing Ingredients:
  • 2 ripe Hass avocados
  • 1 lemon, zested and juiced
  • 1 clove garlic
  • 1 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons hot sauce (recommended: Frank’s Red Hot Sauce)

Dressing Preperation

1. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl.
2. Add the zest and juice of 1 lemon to the food processor.
3. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor.
4. Place lid on the food processor and turn it on.
5. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce.
6. Stop processor, taste dressing and adjust seasonings.

Salad Preperation

1. Crisp the bacon in microwave according to package directions. Remove from microwave and chop.
2. Chop romaine lettuce and arrange on large platter.
3. Arrange the tomatoes and chopped red onion on top of that.
4. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad.
5. Slice the turkey into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
6. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.

Preperation Time: 10 min
Total Time: 12 min
Makes: 4 servings.

You need:

• 4 pieces, 6 ounces each, boneless, skinless chicken breast
• Salt and pepper
• 1 teaspoon sweet paprika, 1 /3 palm full
• 1 teaspoon chili powder, 1/3 palm full
• A drizzle extra-virgin olive oil
• Sauce for chicken:
  • 2 tablespoons butter
  • 1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank’s Red Hot
• Bib or leaf lettuce leaves
• 4 crusty rolls, split
• 2 cups sour cream
• 4 scallions, thinly sliced
• 1/2 pound blue cheese, crumbled
• Small red onion, thinly sliced
• 8 ribs celery, cut into sticks
• 2 large carrots, peeled and cut into sticks

Preparation

1. Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
2. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
3. Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.