Author: Jared Ellis

• 2 Tablespoons butter
• 1 pound asparagus stalks white ends removed then cut into 1-inch pieces
• 2 teaspoons minced garlic
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 6 ounces ripe avocados (approximately 2 medium avocados) peeled and pit removed
• 1/2 cup plain nonfat Greek yogurt
• 2 Tablespoons chopped fresh cilantro
• 1/2 cup diced tomato
• 2 Tablespoons lime juice
• 1/4 teaspoon pepper
• 1/4 cup diced red onion
• 1 teaspoon salt

• 1 (10 ounce) French baguette
• 1/3 cup I Can’t Believe It’s Not Butter Light
• 1/3 cup grated Parmesan cheese
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons fresh chopped parsley

• 1 1/2 pounds cauliflower florets
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/3 cup grated Parmesan cheese

Dough:

• 1 3/4 cups self-rising flour
• 1 cup nonfat plain Greek yogurt

Toppings:

• 1 pound 93% lean ground beef
• 1 cup diced yellow onion
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fat-free refried beans
• 1 cup shredded Mexican blend cheese
• 1/4 cup sliced black olives
• 1/4 cup diced tomato
• 2 Tablespoons light sour cream
• 1/4 cup diced green onion

• 4 ounces yellow onion diced
• 1 pound red potatoes diced
• 8 Aidell’s Chicken and Apple Sausages sliced
• 8 ounces asparagus spears white ends removed then cut into bite-sized pieces
• 1 Tablespoon olive oil

Honey Mustard Sauce:

• 2 Tablespoons brown sugar
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 2 Tablespoons butter
• 8 ounces diced mushrooms
• 4 ounces diced yellow onion
• 1/4 cup all-purpose flour
• 2 cups low-fat 1% milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cooked white rice
• 1 pound cooked, diced chicken
• 1 pound broccoli florets steamed
• 1 1/2 cups shredded cheddar cheese

• 1/2 Tablespoon sesame oil
• 1 1/2 pounds lean ground turkey
• 4 ounces diced white onion
• 1 Tablespoon rice vinegar
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1/4 cup low-sodium soy sauce
• 2 Tablespoons hoisin sauce
• 1 (16 ounce) bag coleslaw mix
• 4 ounces shredded carrots
• 1 Tablespoon green onion thinly sliced
• salt and pepper to taste

• 1 1/2 pounds boneless, skinless chicken breast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups unsalted chicken stock
• 4 ounces diced yellow onion
• 6 ounces diced celery
• 8 ounces sliced carrot
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup low-fat 1% milk
• 1/4 cup all-purpose flour
• 10 ounces uncooked wide egg noodles
• 1 cup frozen peas
• 2 Tablespoons chopped fresh parsley

• 6 sandwich buns

Pork:

• 1 Tablespoon olive oil
• 2 teaspoons salt
• 2 teaspoons five spice powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 2 pounds pork tenderloin
• 1/2 cup water

Pickled Vegetables:

• 4 ounces shredded carrots
• 6 ounces cucumber julienned
• 1/2 cup rice vinegar
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 ounce chopped fresh cilantro

Aioli:

• 1/4 cup nonfat plain Greek yogurt
• 1 Tablespoon lime juice
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon pepper