Zesty Lemon Lime Pepper Wings

INGREDIENTS

• 2 lbs party style chicken wings cut into sections

• 2 tablespoons olive oil

• 1/4 cup butter melted

• 1 1/2 tablespoons lemon pepper seasoning

• 2 tablespoons chopped parsley

• Juice of half a lime

• Lemon and lime wedges and parsley sprigs or green onions for serving optional

INSTRUCTIONS

• Place the wings in a large bowl, coat with olive oil and season with half the lemon pepper seasoning all over.

• Bake your wings at 425 degrees F for 45-50 minutes, or until deep golden brown and crispy. Brush with the lemon pepper butter as directed in the recipe, sprinkle with parsley, then serve. You won’t get quite the same coating as you will in the frying method, but the baked version is still totally delicious!

• In a small bowl, combine the butter and lemon pepper seasoning and lime juice. Brush the butter mixture over the chicken wings and toss to coat. Sprinkle with parsley and serve.

• Garnish with lime and lemon wedges and parsley sprigs if desired.

Amazing Avocado Pita Pizza

INGREDENTS

2 whole wheat pitas

1 avocado (ripe)

2 eggs

1 cup spinach

1 jar roasted red peppers

Siracha (optional)

Salt + pepper to taste.

INSTRUCTIONS

Add oil to a skillet over medium heat.

Beat eggs and a pinch of salt and pepper in a small bowl until yolks and whites are combined.

Add eggs, to the pan and stir until scrambled.

Remove eggs from heat and set aside.

Place the pita in the pan and toast on both sides.

Remove from the pan and place on a plate.

Add a layer of 1/2 of the smashed avocado to the pita.

Top with 1/2 of the eggs, spinach and red pepper.

Top with Sriracha or hot sauce.

Lonnie’s Signature Guacamole & Chips

INGREDIENTS

1 package Corn or Flour Tortillas

3 Ripe Avocados

1/2 small white onion (finely diced)

1 lime (juiced)

2 tablespoons fresh cilantro (chopped)

1 teaspoon minced garlic

1/ teaspoon cayenne pepper

olive oil spray

salt and pepper to taste

INSTRUCTIONS

Guacamole and Chips

Preheat oven to 350° F

Cut tortillas in half and then cut each half into 2 triangles.

Place tortilla pieces on a greased baking sheet. Be careful not to overlap (several batches are required).

Spray the pieces with olive oil and bake for 5-7 minutes or until they reach your desired level of crispness.

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, and garlic. Stir in cayenne pepper.

Banging Buffalo Cauliflower Bites

INGREDIENTS

1 head cauliflower (cut into florets)

1 cup flour

1 cup water

1 cup Frank’s RedHot Wing Sauce

INSTRUCTIONS

Preheat oven to 400°F

Line a large baking sheet with parchment paper.

Mix flour and water in a bowl.

Toss the cauliflower florets in the flour mixture and remove any excess.

Bake for approximately 25 minutes or until the inside is tender and outside is crispy.

Coat in buffalo sauce and bake for an additional 5 minutes.

Amazing On Arrival Avocado Toast

Avocado Toast is very customizable. For a different spin, you can add your favorite protein such as egg or shrimp or crunchy toppings such as onion, radish or roasted red peppers.

INGREDIENTS

2 slices whole grain bread

one avocado (peeled and seeded)

2 tablespoons chopped cilantro

1 lemon

1/2 teaspoon red pepper flakes (optional)

salt & pepper to taste

INSTRUCTIONS

Toast 2 slices of whole grain until golden and crispy.

In a small bowl combine and mash the avocado, cilantro, and lime, salt + pepper to taste. Spread half of the mixture on each slice of toasted bread.

Top with lemon juice, jalapeño peppers, or hot sauce.

Quick & Easy Caprese Skewers

INGREDIENTS

One 8oz package of cherry-sized fresh mozzarella

Basil (fresh or dried)

Olive oil

Salt to taste

INSTRUCTIONS

Arrange tomato and mozzarella on skewers in an alternating pattern. Drizzle with olive.

Sprinkle with a light dusting of salt.

Sprinkle with basil.

Serve immediately or chill in the fridge and serve cold.

Mom’s Famous Deviled Eggs

INGREDIENTS

6 eggs

1/4 cup mayonnaise

1 teaspoon yellow mustard

1/8 teaspoon salt

1 /2 teaspoon Old Bay seasoning

freshly ground black pepper

INSTRUCTIONS

Place eggs in a single layer in a saucepan and cover until there’s 1 1/2 inches of water above the eggs.

Bring water water to a boil, cover, turn the heat to low and cook for 1 minute.

Remove from heat and leave covered for 14 minutes.  Rinse under cold water for 1 minute.

Slice the eggs in half lengthwise. Remove yolks to a medium bowl. Place the whites on a serving platter and mash the yolks into a fine crumble using a fork.

Add remaining ingredients and mix well. Generously fill egg whites with the yolk mixture. 

Low Carb Chicken Salad On Tomato Slices

INGREDIENTS

2 split chicken breasts (bone in)

4 roma tomatoes

1/2 onion (diced small)

1/2 tsp celery seed

1/4 cup mayonnaise

1 tsp mustard 

1/2 teaspoon Old Bay seasoning 

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

4 Scallions, trimmed and thinly sliced  (garnish)

Salt  & Black Pepper to taste

INSTRUCTIONS

Place chicken on a cutting board and shred meat with a fork. 

Cover and refrigerate for a minimum of 1hr or maximum overnight.

Slice tomatoes into 1/4 inch slices width wise to create tomato rounds which will serve as the base for your bites.

Place tomato rounds on a flat surface such as a cutting board or baking sheet.

Garnish with scallions.

Instructions

 Place chicken breasts in a medium pot

Cover with water or chicken broth and bring to a boil 

Cook for 20 minutes

Remove chicken from heat and let cool for 5 minutes

Place chicken on cutting board and pull off meat with a fork 

Discard bones

Cut chicken into small pieces and add to medium bowl 

Add remaining ingredients to the bowl and mix well 

Cover and refrigerate for a minimum of 1hr or up until over night 

Serving

Slice tomatoes into 1/4 of an inch slices width wise to create tomato rounds which will serve as the base for your bites

Place tomato rounds on a flat surface such as a sitting board or baking sheet 

Lightly season tomato slices with salt and pepper

Spoon a tablespoon of chicken salad into each tomato round 

Garnish with Scallions

Serve immediately

Tomato Mozzarella Pesto Bites

INGREDIENTS

1 package pre-sliced English muffins 

12 slices of mozzarella cheese 

1 cup of prepared pesto 

2-3 large tomatoes 

fresh or dried basil 

3 tbsp balsamic vinegar 

Salt and pepper

Prep

If you have square slices of mozzarella, use a glass or round cookie cutter that is approximately the same diameter (or slightly smaller) as the English muffin. 

Press each slice of cheese into a circle shape (save the extra cheese for another recipe).

INSTRUCTIONS

Separate English muffins and lay them cut side open on a wax paper covered sheet pan.

Sprinkle lightly with salt and pepper to taste. 

 Garnish with basil.

Variation: To take it up a notch you can place the muffins with pesto and cheese into the broiler for 1 minute to make them nice and toasty before adding the additional ingredients.