Ingredients
1 lb. organic chicken breast, shredded
5 oz non-fat plain Greek yogurt
1/3 cup Franks Red Hot Wings Buffalo sauce
1/2 tsp garlic powder
black pepper to taste
2 celery stalks, finely chopped
1/2 cup cilantro, minced
2 oz crumbled blue cheese (optional)
Directions
Cook chicken on low in a non-stick pan on the stove. After it is done cooking, I throw it in the freezer to quickly cool it down. I then hand shred the chicken by pulling it apart. Put all of the shredded chicken in a large mixing bow. In a separate bowl mix the Greek yogurt, Franks Red Hot, and garlic powder. Add mixture to chicken. Finely chop the celery and cilantro and put into chicken mixture. Add black pepper to taste. I leave the blue cheese out to be added per serving. It is delicious with and without the cheese.
I eat this on cucumber slices. My boyfriend likes it when I make it into a grilled cheese buffalo melt. I just toast the bread in the broiler with some mozzarella sprinkled on top, then add the buffalo chicken on top of the cheese and broil a little longer. Then serve like a sandwich.
Ingredients
1 lb. wild caught flounder
mango salsa (see recipe or buy pre-made)
olive oil
Directions
put a small amount of olive oil in pan to prevent sticking. Heat the pan until it is very hot. Lay the flounder in the pan and cook for 1-2 minutes. Flip and cook an additional 2 minutes (adjust for a thicker fillet). Pan grilling flounder is the best way to cook it. I have tried baking it, but since it is such a soft fish it can get mushy very easily. The high heat helps keep it together.
Top with mango salsa!
My boyfriend likes to heat up some corn tortillas and add some lettuce to make his into tacos. Delicious!
Super simple recipe!
Ingredients
1 large yellow onion
1 lb. wild caught pollock (if frozen, thaw first)
Salt and Pepper
Directions
Cut the onion in half and then cut the halves into thin slices. Heat a non-stick pan. You can add butter or oil to the pan to help it not to stick and to add some deliciousness, but it is not necessary. Throw all of the onions in the pan and stir regularly. Sprinkle the onions with salt. Remove the onions from heat once they are a caramel color.
Heat another pan with a little butter or olive oil in the pan to prevent sticking. Lay the pollock in the pan and cook for 1 minute before flipping. Flip and cook for another 2-3 minutes (depending on thickness of the fillet) and season with salt and pepper.
Serve the onions over the pollock. Delicious!
This recipe makes 4 servings for me, but I eat every 3 hours. I also eat this with a side salad or grilled veggies.
