Take your lunch up a notch with this idea.

• ⅓ cup mayonnaise
• 2 Tbsp. apricot preserves
• ¾ tsp. curry powder
• juice from ½ a lime
• dash of cayenne
• dash of kosher salt
• 2 cups shredded rotisserie chicken, rough chop
• ½ cup chopped celery
• 3 green onions, sliced
• 1 ripe mango, peeled and diced
• ½ cup cashews, chopped

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This will be your new favorite!

• ¼ cup extra-virgin olive oil
• 2 Tbsp. red wine vinegar
• 1 lemon, juiced
• 2 cloves garlic
• 1 tsp. dried oregano leaves
• 3 pinches of salt
• 10-15 grinds black pepper

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• 2 medium sweet potatoes, peeled and sliced
• 2 Tablespoons olive oil
• 2 teaspoons cumin
• ½ teaspoon sea salt
• vegan buttery spread
• 4 gluten free tortillas
• refried beans
• Daiya Jalapeno Havarti cheese block, sliced
• avocado

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• 10 small soft flour tortillas
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies

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Love a rich and spicy dinner!

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety

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Great addition to any dinner or pot-luck!

• 2 pounds red potatoes
• 1 teaspoon salt (for boiling potatoes)
• 12 ounces bacon
• 1/3 cup apple cider vinegar
• 3 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon minced fresh garlic (about 3 large cloves)
• 1/2 cup chopped fresh parsley

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Oh my word!! So yummy!!

• 2 large baking potatoes

• 1/2 pound lean bacon
• 3/4 cup shredded mild Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons unsalted butter, melted

• 1 teaspoon dried chives
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder
• 3/4 cup shredded mild Cheddar cheese

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Great idea for lunch!

• For the Salad
• 1 cup wheat berries
• 3 cups water
• 1 pint cherry tomatoes
• 1 tsp. fresh thyme leaves
• 2 cups cubed eggplant
• 2 tsp. balsamic vinegar
• 1 1/2 tsp. salt, divided
• 2-3 tablespoons extra-virgin olive oil, divided
• 1/4 cup Lightly Salted Blue Diamond Almonds
• 2 cups arugula
• For the Pesto
• 1/4 cup Lightly Salted Blue Diamond Almonds
• 1 garlic clove, peeled
• 2 cups packed basil leaves
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Salt

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So colorful and yummy!

• 8 ounces whole grain pasta, any shape you like (I used rotini)
• 3 tablespoons olive oil, divided, plus additional for the pasta
• 1 1/4 pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets, cut into 1/2-inch cubes
• 1/2 teaspoon kosher salt, divided, plus additional for cooking the pasta
• 1/2 teaspoon black pepper, divided
• 2 pints cherry or grape tomatoes, halved if large
• 3 garlic cloves, minced
• 3 tablespoons balsamic vinegar
• 2 cups roughly chopped fresh spinach
• 1/4 cup tightly packed fresh basil leaves, sliced into thin strips
• 4 ounces mozzarella cheese, cut into cubes

Click HERE for the instructions