Chicken Apple Panini

1 Granny Smith apple cored and sliced thin

4 tbsp mayonnaise

4 tbsp light Vidalia onion salad dressing

4 slices rustic sandwich bread (whole grain)

1/4 lb thin-sliced chicken breast

4 slices provolone cheese

cooking spray

Combine mayonnaise and salad dressing until blended. Spread mixture on one side of all bread slices. Assemble sandwiches as follows: 1st layer - chicken  2nd layer - apple slices  3rd layer - provolone cheese  4th layer - remaining bread slices. Coat panini maker or grill with cooking spray. Cook 5–6 minutes, until cheese is melted and bread is crisp and golden. Cut sandwiches in half using serrated knife.

*I'm a big believer in the ingredients that go into our bodies! Stay clear of salad dressings that contain high fructose corn syrup. Breads, dressings, baked goods, and children's snacks are among the many foods that can be loaded with this genetically modified ingredient. Reading Labels is key...knowing which ingredients to avoid and which ones to consume are key to a healthy mind and body!

Nana's Chicken Soup

1 pound chicken thighs (skin on)

3 14.5 oz cans chicken broth or 1 large can

3 celery stalks chopped

2 carrots chopped

1 large onion chopped

1/2 bulb of fresh garlic chopped

1/2 lemon

4oz orzo or egg noodles

salt/pepper

cilantro for garnish

Clean chicken and place in large stock pot. Fill pot with water until it covers chicken. Bring water to a boil then reduce to a soft boil for 45 minutes. Remove chicken from pot and set aside to cool. Skim fat from the water and add vegetables, chicken broth, and garlic. Cook until tender. Meanwhile, after chicken has cooled, separate chicken from the bone into bite size pieces. Cook orzo in soup mixture according to package directions (9-11 minutes). Before serving, add in chicken and the half of lemon. Season with salt/pepper and garnish with cilantro.  

ENJOY! 

Salmon with Avocado Dressing and Couscous

1 pound fresh salmon

2 cloves garlic chopped

1/2 cup chopped cilantro

2 tbls extra virgin olive oil

3 ripe avocados 

handful cherry tomatoes

1 lemon (1/2 squeezed 1/2 cut into quarters) 

1 box Near East Garlic Olive Oil Couscous

salt/pepper

Preheat oven to 350. Place salmon on a long sheet of aluminum foil (enough to form a folded pocket). Brush olive oil on top, add a dash of salt and pepper, along with 1 chopped garlic clove and 1/4 cup of cilantro. Fold foil around salmon to form a pocket. Bake in oven for 30 min or until cooked through. Meanwhile, mash avocado and add the rest of the garlic and cilantro. Stir in lemon juice and salt/pepper. Set aside. Cook couscous according to directions (I use olive oil instead of butter). Serve salmon with avocado dressing, couscous, and quartered lemon. ENJOY!