4 chicken breasts, cubed

1 bunch asparagus, chopped

1 head broccoli, chopped

1 package (5) Cooked Beets by Love Beets

1/4 cup walnuts

1/2 cup parmesan cheese

1/2 cup fresh basil


Heat a large skillet to medium heat and coat the bottom with nonstick spray. Add the chicken, asparagus and broccoli and sauté for 10 minutes, stirring occasionally. While the chicken and veggies cook, prepare the beet pesto by pulsing the beets, walnuts, parmesan and basil in a food processor. Transfer to the skillet and toss to combine with the chicken and veggies, cooking for 1-2 more minutes. Serves 6.



1 1/2 pounds flank steak

1/3 cup orange jam (or marmelade)

3 tablespoons apple cider vinegar

3 tablespoons soy sauce (or GF tamari)

1 tablespoon garlic, minced

1 tablespoon honey

kosher salt


Sprinkle kosher salt on the flank steak, cover and set aside in the refrigerator for at least 30 minutes. Prepare the marinade by combining jam, vinegar, soy sauce, garlic, honey, salt and pepper. Marinate flank steak for at least one hour. When ready to cook, preheat the oven to a broil. Place the flank steak on a broiler pan and cook 4-5 minutes, then flip and cook for another 4-5 minutes. Remove from the oven and slice thin strips of steak at a slight angle. Serve warm.



4 pork chops

3 tablespoons paprika

1 tablespoon chili powder

2 tablespoons brown sugar

1 tablespoon garlic powder


Prepare the spice rub by combining the paprika, chili powder, brown sugar, garlic powder, sea salt and pepper. Coat the pork chops with the spice rub. Heat a grill to medium heat. Spray both sides of the pork chops with nonstick cooking spray and transfer to the grill. Cook for 18-20 minutes, flipping twice until the pork is slightly pink but cooked through. Serves 4.



1 package chicken breasts

1 head broccoli, chopped

1 tablespoon garlic, minced

1 cup lemon juice

1 tablespoon brown sugar

1/2 cup soy sauce or gluten free tamari

2 tablespoon coconut oil


Add chicken breasts and broccoli to a large Ziploc bag. Combine garlic, lemon, brown sugar, soy sauce, and coconut oil and pour into the bag to cover the chicken. Marinate for at least 20 minutes. Meanwhile, preheat the oven to 375 degrees. Add the marinated chicken breasts and broccoli to a pyrex baking pan and cook for 20-25 minutes, or until chicken is thoroughly cooked.



1 package chicken tenderloins, skinless and boneless

2 cups egg whites

1 1/2 cups plain Greek yogurt

1 1/2 cups flour, regular or gluten free

1 tablespoon garlic powder

1 tablespoon mustard powder

1 tablespoon onion powder


Place the chicken tenders in a large Ziploc bag with the egg whites and allow the chicken to marinate for at least 30 minutes. Meanwhile, preheat the oven to 400 degrees. Place the Greek yogurt in a shallow bowl. Combine the flour and spices in a separate shallow bowl. To prepare the chicken, coat each chicken tender with the Greek yogurt, then dip into the flour and spices mixture to evenly coat. Place the chicken on a baking sheet coated with nonstick cooking spray. Repeat for each tender. Bake the chicken for 15-20 minutes, then flip and bake for another 15-20 minutes, or until the chicken is slightly browned and crispy. Serve with Slender Seven Honey Mustard Dressing.



4 skinless, boneless chicken breasts

1/2 yellow onion, diced

2 cups apple cider vinegar

1 cup Simply Heinz ketchup

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon white pepper (optional)


Add chicken to a large Ziploc bag with the onion, vinegar, ketchup, garlic powder, paprika, white pepper, salt and pepper. Marinate for at least an hour. Remove from the refrigerator and dump everything from the bag into a large saucepan. Add enough water to cover the chicken. Bring the liquid to a boil, then turn the burner down to low to simmer for 15 minutes, or until the chicken is cooked through. Keep the liquid in the saucepan but remove the chicken, then set aside. Bring the liquid to a boil and boil for 5-10 minutes, or until the liquid is reduced by 50%. While the sauce is boiling, finely chop or shred the chicken. Turn down the heat to low, add the chicken back into the saucepan and stir through. Cover with a lid until ready to serve. Makes 4 servings.



4 chicken breasts, cut in half

1 cup kale

1/2 avocado

1 cup raw broccoli

1/2 cup fresh basil

1/4 cup olive oil

1/2 cup parmesan cheese


Place chicken breasts in a large pot of water, enough to cover the chicken entirely. Bring the water to a boil on the stovetop, then reduce to medium heat and boil 15-20 minutes. While the chicken is boiling, prepare the pesto sauce by pulsing kale, avocado, broccoli, basil, olive oil, parmesan, salt and pepper in a food processor. Once the chicken is done (center should no longer be pink), drain using a strainer. Cut the chicken into small cubes and place in a large mixing bowl. Use a spatula to scoop in the pesto, then toss to coat the chicken. Allow the chicken to cool, then serve at room temperature or store in the refrigerator. Makes 4 servings.




1 package chicken tenders (or breasts, cut into thin strips)

3 oranges, juiced

1 cup teriyaki sauce (regular or gluten free)

2 tablespoons sesame oil

2 tablespoons sesame seeds

1 tablespoon garlic

1 tablespoon ginger (ground or fresh)


Add chicken to a large Ziploc bag. In a small mixing bowl, combine orange juice, teriyaki, sesame oil, sesame seeds, garlic and ginger. Pour into the bag, seal, and massage the marinade onto the chicken to coat. While the chicken is marinating, soak the skewers in water. Set oven to a broil. Thread 2 strips of chicken on each skewer, then set on a broiler pan. Broil 4-5 minutes, flip, and broil for another 4 minutes until the chicken is cooked through the center. Top with sesame seeds and serve over Spicy Stir Fry Veggies. Makes 4 servings.