Bay Shrimp Stuffed Avocados

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I love all kinds of seafood, especially shrimp so I was excited to come up with this delicious lunch idea. This is so easy to make and its healthy too. You can serve this as an appetizer, snack, or you can even make a meal out of it!

Yield: 4

Ingredients:
2 large avocados
1/2 lb fresh bay shrimp
1 lemon
1 Tbsp chives; chopped
1/4 cup red onion; chopped
1/4 cup cucumber; chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Cocktail sauce (optional)

Steps:
1. In a medium size bowl, add shrimp, chopped onions, chopped cucumbers, chives, salt, pepper, garlic powder, and the juice from 1 lemon. Stir and put in fridge to chill for 10 minutes.

2. In the meantime, with a sharp knife slice the avocados in half (long-ways) and take the pits out. Spoon out some of the avocado near the pit indent so the avocado can hold more shrimp. Then with a spoon, add the shrimp and serve! You can also add cocktail sauce on top if you prefer!

Italian Style Pork Chops

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Sometimes the simplest meals are the best meals, and this one is definitely one of my favorite pork dishes!

Yield: 8

Ingredients:
8 pork chops cut 1/2 inch thick
1-2 Tbsp olive oil
1 cup Italian seasoned bread crumbs
3 whole eggs
1/4 cup whole milk (whole milk will make the breading stick better as opposed to reduced fat or fat-free)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup fresh parsley; finely chopped
1/4 cup freshly grated parmesan cheese

Steps:
1. In 2 medium-sized open bowls, crack 3 eggs and milk and whisk together. In another bowl, add bread crumbs and parmesan cheese.

2. The best and most efficient way to do this is to form an assembly-type line. First- the plate of uncooked pork chops, second- the egg mixture, third- the breadcrumbs, and fourth- a large empty plate to put the breaded pork chops. Sprinkle salt, pepper, and garlic powder on uncooked pork chops before coating.

3. Preheat oven to 350 degrees F and heat a large frying pan on medium heat with oil. With tongs (or your hands), place pork chop in egg mixture and be sure to cover both sides, then transfer to bread crumb mixture and make sure bread crumbs are evenly coated both sides. Repeats until all pork chops are done.

4. Next, place 4 pork chops at a time in large frying pan and cook for 3 minutes on each sides. They will NOT be completely cooked! Once all pork chops have been fried, put on large baking sheet and place in oven for 25-30 minutes. Sprinkle more parmesan cheese and parsley on top when serving!

Italian Chopped Salad

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If you love eating salami and cheese but feel guilty eating it, put it in a salad!

Yield: 4

Ingredients:
4 cups romaine lettuce; chopped
2 cups baby spinach; chopped
15 slices of salami; chopped
1/2 cup shredded mozzarella cheese
1/4 cup cucumbers; chopped
1/4 cup roasted peppers; chopped
1/4 cup sliced black olives
1/4 cup marinated artichoke hearts; chopped
1 roma tomato; chopped
1 Tbsp olive oil
3 tsp basalmic vinegar
Salt and pepper to taste
Pinch of oregano

Steps:
1. In a large salad bowl, mix all the ingredients with tongs except for oil and vinegar. To make the dressing, in a cup add olive oil and basalmic vinegar and with a fork whisk together. Add in a pinch of oregano, salt, and pepper and drizzle over salad mixing with tongs. EASY!

Ham & Cheddar Cheese Scones

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Yield: 16

Ingredients:
3 cups flour
1/2 cup butter; room temperature and sliced
1/2 cup heavy whipping cream
1 egg
1 1/2 cup thick smoked ham or canadian ham; chopped
1 1/2 cup cheddar cheese
1 shallot; chopped
1 Tbsp baking powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp black pepper

Steps:
1. Preheat oven to 425 degrees F. In a large bowl, mix the flour, salt, and baking powder. With a fork or pastry knife, cut in butter. Add in egg, chopped ham, cheese, chopped shallot, salt, pepper, garlic powder, and heavy cream. Mix with your hands until combined and until mixture has a dough consistency.

2. Line 2 baking sheets with parchment paper and divide dough into 2 balls. Press each dough ball on each cookie sheet and with your hands press dough 8 inches in diameter. It will look very similar to a pizza crust. Repeat with other crust and bake for 20-25 minutes.

3. Once baked, let cool for 15 minutes and then with a sharp knife cut each baked scone into 8 slices. Let cool for 5 more minutes and then enjoy!

*I like to make my scones mini so Instead of placing 2 large scones on baking sheet, I like to make 4 smaller scones so when you cut them the slices will be smaller! You also won’t feel as guilty for eating an entire big one!

Winter Power Salad with a Pomegranate Vinaigrette

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This light power salad is loaded with antioxidants and vitamins! This salad goes perfectly with just about any meal! The ingredients for this salad are endless!

Yield: 4

Ingredients:
1 cup fresh romaine lettuce; chopped
2 cups fresh spring mix
3 cups fresh baby spinach
1/2 cup pomegrantes; seeded
1 avocado; cut and cubed
1 cup sliced Italian fennel
I cup fresh beets; sliced
1/2 large lemon
1 Tbsp pomegrante juice
1 Tbsp olive oil
Salt and pepper to taste

Steps:
1. For the dressing, in a small bowl whisk the pomegrante juice, the squeeze of half a large lemon, olive oil, salt, and pepper.

2. In a serving bowl add salad ingredients and drizzle dressing. Toss and serve! You can also top with blue cheese or feta cheese!