Grilled Chicken Nuggets

• 2 chicken breasts
• 1tbs parsley flakes
• 1 cup bread crumbs or crushed pretzels
• 1tbs of seasoning salt or seasoning you like

Smoked Turkey Wraps with Mango and Curried Mayonnaise

Curried mayonnaise

• 2 teaspoons curry powder
• 1/2 cup light mayonnaise
• 2 teaspoons fresh lemon juice

Sandwiches

• 2 lavash wraps, each cut in half crosswise to make four 12x12-inch squares
• 8 ounces thinly sliced smoked turkey
• 4 cups thinly sliced romaine lettuce
• 2 cups thinly sliced seeded peeled English hothouse cucumber
• 1 ripe mango, peeled, pitted, chopped (about 1 cup)
• 1/2 cup fresh cilantro leaves
• 1/2 ripe avocado, peeled, pitted, thinly sliced

Mango-Agave Granola With Greek Yogurt

Ingredients

• 1/4 cup canola oil
• 1/4 cup agave syrup
• 1/4 cup clover honey
• 1 teaspoon ground cinnamon
• 2 tablespoons packed light brown sugar
• 1 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats (not instant)
• 3/4 cup slivered almonds
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 2 tablespoons flax seeds
• 2 tablespoons wheat germ
• 1/4 teaspoon salt
• 1 cup diced dried sweetened mango
• 1 pint 2% Greek yogurt

Directions

Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.
Photograph by Andrew Mccaul

Recipe courtesy Bobby Flay for Food Network Magazine

Caribbean Pork Kabobs

Ingredients

• 1/2 cup pineapple juice
• 3 tablespoons Mrs. Dash® Caribbean Citrus Seasoning Blend, divided
• 1 pound pork tenderloin, cut into small cubes
• 1 sweet onion, cut into cubes
• 1 red bell pepper, cut into cubes
• 1/2 fresh pineapple, peeled, cut into cubes

Eggplant Rollatini

Ingredients

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella
• 8 tablespoons grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• Extra-virgin olive oil, for drizzling
• 2 cups fresh tomato sauce, recipe follows

Tacos Al Pastor

Ingredients
2 Tbsp white vinegar
1/2 Tbsp orange juice
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp chipotle pepper in adobo
1/2 Tbsp guajillo pepper powder or chili powder
Pinch cinnamon
1 lb pork loin, sliced into 1/2-inch rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa verde
2 thick slices pineapple
8 corn tortillas, warmed
1 handful cilantro, chopped
Lime wedges


Prepare the marinade

The World's Moistest Parmesan Crusted Baked Chicken

• 4 boneless, skinless chicken breasts
• 1/2 cupmayo
• 1/4 cupgrated parmesan cheese
• 4 tspitalian seasoned bread crumbs; (panko bread crumbs are best, they have a real crunch to them)