Avocado Spinach Salad:  

Serves: 2

1              Avocado

1              Tomato

4   c         Spinach

1              Portobello mushroom

1/4 c        Flax seeds

2 ozs       Yogurt, Greek

Place spinach leaves in a bowl. Dice tomatoes, mushroom, and avocado.

In a separate bowl, blend tomatoes, mushroom, avocado and Greek yogurt together.

Toss mixture gently with spinach. Sprinkle with Flax Seeds.

Enjoy!

Greek Stuffed Chicken Breast:

Serves: 6

6                     Boneless Skinless Chicken Breasts

2 tsp              Suzy’s Seasoning

3 oz               the Brown bag Fire Roasted Red Bell Pepper

1/2 cup         Lemon Feta Cream

Preheat oven 350

Cut a lengthwise cut down the side of the chicken breast, forming a pocket. Cutting only within 1/2” of the opposite side. Set in an oven safe casserole dish. Sprinkle Breasts with Suzy’s Seasoning

Cut peppers into strips and place into a small bowl. Combine with 2 tsp of seasoning and Lemon Feta Cream. Stuff each chicken pocket with an even amount of mixture.

Roast in oven covered for 30 minutes. Remove cover and cook another 10 minutes. Let stand before serving.

Note: Internal temperature after meat has roasted should be a minimum of 165. Juices should be clear.

Serve with Couscous with Asparagus, Sugar Peas, and Radishes.

Couscous with Asparagus, Sugar Peas and Radishes:

Serves: 6

½ lbs      Asparagus, cut ½” on the bias

¼ lbs      Sugar peas, cut on the bias

2   cup    Chicken stock

1              Lemon, Juiced & zested

10 oz      Couscous (Wheat or Brown Rice)

1/3 cup   Radishes, sliced

2 tbsp     Chives, chopped

2 tbsp     Italian parsley, chopped

1 tbsp     Mint, chopped

Suzy Seasoning, To taste

Blanch asparagus in a large pot of boiling salted water for about 2 minutes. Drain and submerge into an ice bath. (Ice bath: bowl of cold water and ice)

In a small saucepot, bring broth to a boil.

In a medium class bowl, add couscous, lemon juice, zest, & Suzy Seasoning. Pour stock over couscous. Cover and let stand for 10 minutes.