Name: Cilantro Avocado and Tuna Salad Sandwiches
Prep time: 5 min
Yield: 2
Ingredients: 1 Whole wheat pita pocket (cut in half); 1 can Tuna fish (drained); 1 tsp Lime juice; 1/2 avocado (cubed); 1/4 cup onion (finely chopped); 2 Tbsp Plain Greek yogurt; 1 tsp cilantro (chopped ); Salt and pepper

Cilantro Avocado and Tuna Salad Sandwiches

Cilantro Avocado and Tuna Salad Sandwiches

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Yum

With only 6 ingredients, this tuna salad recipe is as easy as it is delicious. Give your next sandwich an upgrade with this super easy recipe.

CourseMain Dish, Sandwiches

Servings	Prep Time
2	5 minutes

Cook Time

0 minutes

Servings	Prep Time
2	5 minutes

Cook Time

0 minutes

Cilantro Avocado and Tuna Salad Sandwiches

Yum

With only 6 ingredients, this tuna salad recipe is as easy as it is delicious. Give your next sandwich an upgrade with this super easy recipe.

CourseMain Dish, Sandwiches

Servings	Prep Time
2	5 minutes

Cook Time

0 minutes

Servings	Prep Time
2	5 minutes

Cook Time

0 minutes

Ingredients

1 Whole wheat pita pocket cut in half
1 can Tuna fish drained
1 tsp Lime juice
1/2 avocado cubed
1/4 cup onion finely chopped
2 Tbsp Plain Greek yogurt
1 tsp cilantro chopped
Salt and pepper

Servings:

Instructions

In a small bowl, mix tuna, lime juice, avocado, onion, Greek yogurt and cilantro. Sprinkle with salt and pepper if desired.
Scoop mixture into pita pockets.
Serve and enjoy!

Recipe Notes

This recipe was adapted from and inspired by the Healthy Avocado Chicken Salad recipe featured on Family Fresh Meals.

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Egg Cheese and Red Pepper Quesadilla

Egg Cheese and Red Pepper Quesadilla

Yum

These egg cheese and red pepper quesadillas will get you excited about your first meal of the day! Plus, they take less than 30 minutes to make.

CourseBreakfast

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Egg Cheese and Red Pepper Quesadilla

Yum

These egg cheese and red pepper quesadillas will get you excited about your first meal of the day! Plus, they take less than 30 minutes to make.

CourseBreakfast

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Ingredients

4 tortillas fajita-sized
2 large eggs
1 Tbsp Milk
1/2 Red pepper sliced
1/3 cup Cheddar cheese shredded
1 Tbsp Salsa
1/2 tsp cilantro
2 Tbsp olive oil
Salt and pepper to taste

Servings: quesadillas

Instructions

Preheat the oven to 400 degrees F. Place the red pepper slices on a baking sheet. Once the oven is heated, place in the oven for 15 minutes.
While the red pepper slices are roasting, whisk together the eggs and milk. Pour into a non-stick pan and heat over medium-high heat. Sprinkle with salt and pepper.
As eggs begin to solidify, push eggs from outer side of the pan towards the center. Move around the pan until eggs are cooked through. Remove pan from heat.
Scoop half the eggs from the pan and place on top of one of the tortillas. Add red pepper slices (be sure to remove from the oven if you haven't already!), salsa, cheese and cilantro. Top with the other tortilla and you have your first quesadilla. Repeat this for the second tortilla.
In a medium pan, heat a Tablespoon of olive oil. Add one of the quesadillas. Heat each side for approximately 2 minutes on medium-low heat or until cheese melts. Remove and plate. Repeat with the second quesadilla.

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Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts

Yum

An easy yet elegant dinner that takes 30 minutes to make. Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts is an easy one-sheet dinner perfect for weeknights or special occasions.

CourseMain Dish

Servings	Prep Time
2	10 minutes

Cook Time

20 minutes

Servings	Prep Time
2	10 minutes

Cook Time

20 minutes

Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts

Yum

An easy yet elegant dinner that takes 30 minutes to make. Pear and Blue Cheese Stuffed Chicken Breast with Brussels Sprouts is an easy one-sheet dinner perfect for weeknights or special occasions.

CourseMain Dish

Servings	Prep Time
2	10 minutes

Cook Time

20 minutes

Servings	Prep Time
2	10 minutes

Cook Time

20 minutes

Ingredients

For the chicken breast:

2 chicken breast
1 Pear sliced thin
2 Brussels sprouts shredded
4 Tbsp Blue cheese crumbled
olive oil just a drizzle
2 tsp honey optional
1 Tbsp pecan pieces optional

For the Brussels sprouts:

2 cups Brussels sprouts quartered
1 Tbsp olive oil
Salt and pepper to taste
1 Tbsp Blue cheese, crumbled optional

Servings:

Instructions

Preheat the oven to 400 degrees F.
With a sharp knife, cut each chicken breast horizontally down the middle, but not all the way through. Open the chicken breast so that there are two sides open.
On one side of the chicken breast, layer the pear slices, Blue cheese, and shredded Brussels sprouts. Pull the other side of the open chicken breast over the stuffed side.
Place the chicken breast on a sheet pan. Drizzle with olive oil and set aside.
In a medium-sized bowl, combine olive oil and Brussels sprouts. Brussels sprouts should be well-coated. Layer Brussels sprouts on the sheet pan alongside the chicken. Sprinkle with salt and pepper.
Place the chicken and Brussels sprouts in the oven. Cook for 20 minutes or until liquid from chicken runs clear.
Once the chicken and Brussels sprouts are removed from the oven, drizzle the chicken with pecan pieces and honey and the Brussels sprouts with remaining blue cheese if desired. Serve and enjoy!

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Super Simple Grilled Broccoli

3 Ingredient Grilled Broccoli

Yum

CourseSide Dish

Servings	Prep Time
6	5 minutes

Cook Time

8 minutes

Servings	Prep Time
6	5 minutes

Cook Time

8 minutes

3 Ingredient Grilled Broccoli

Yum

CourseSide Dish

Servings	Prep Time
6	5 minutes

Cook Time

8 minutes

Servings	Prep Time
6	5 minutes

Cook Time

8 minutes

Ingredients

3 cups broccoli florets
1 tsp cumin
1 tbsp olive oil
Salt and pepper to taste

Servings:

Instructions

In a medium-sized bowl, mix broccoli florets, cumin, olive oil, salt and pepper.
Grill on medium heat for approximately 6-8 minutes, turning broccoli florets every 1-2 minutes.
Serve and enjoy!

Recipe Notes

Broccoli can be grilled outdoors or indoors! Be sure to grab your tongs and your grill pan for indoor grilling success.

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Brussels Sprouts with Spinach, Feta, Walnuts and Honey

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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.

CourseSide Dish

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Brussels Sprouts with Spinach, Feta, Walnuts and Honey

Yum

If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.

CourseSide Dish

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Servings	Prep Time
2	5 minutes

Cook Time

5 minutes

Ingredients

1 cup Brussels sprouts quartered
1 cup Spinach leaves packed
1 Tbsp olive oil
1/8 tsp honey
1 Tbsp Walnuts chopped
1 Tbsp feta cheese crumbled
Salt and pepper to taste

Servings:

Instructions

Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
Add the walnuts to the pan and stir.
Drizzle contents of pan with honey. Mix well.
Top with feta cheese and serve.

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