Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe
Gluten free- Ingredients: 4 cups raw broccoli, OR 2 (10-ounce) packages frozen broccoli, cooked and drained, 1/2 cup milk, 1/2 cup chicken or veg.broth, 1 cup mayonnaise, 1 cup grated sharp cheddar, 2 or 3 eggs lightly beaten, 1 or 2 cans of white chicken.Preheat oven to 350 degrees. Spray a 9x9-inch baking dish with cooking spray. In mixing bowl, combine broccoli, mayonnaise, cheese, chicken, and eggs place in the baking dish. Can add more cheese on top. Bake for 35 to 45 min browned.
Salad: Romaine lettuce, Cucumbers, Celery, green pepper, banana peppers, apples, cranberries, almonds, and pumpkin seeds. Used Olive Garden Italian Dressing.
Veggie Stir Fry: zucchini, sweet peppers, banana peppers, green peppers, celery, stringbeans, diced tomatos with basil, garlic, and oregano, ground turkey, salt, pepper, onion and garlic powder, little sugar and the best tip is to use coconut oil.
Balsamic Glazed Steak Rolls | MBSIB: The Man With The Golden Tongs
Previously baked chicken, sweet pepper, green pepper, zucchini, and italian string bean stirfry with onion, garlic, pepper, and seasoning salt. Add some almond slices if you like.
Veggie Stir Fry Mixed veggies: peas, corn, carrots, stringbeans, diced tomatos with basil, garlic, and oregano, ground turkey, salt, pepper, onion and garlic powder. I added salsa to mine to give it more of a tomato base and make it more flavorful and moist.