Posts Tagged ‘Healthy’

  • Salmon Filets
  • Green Valley Ranch Smokehouse Marinade
  • Olive Oil

Line baking sheet with aluminum foil and lightly coat with Olive Oil

Place Salmon skin side down and coat with Smokehouse Marinade

Bake in 400 degree oven until Salmon flakes with fork or reaches 145 degree internal temperature.

Serve garnished with Lemon Slices

  • Eggbeaters, original
  • 1 can Rotel Tomatoes with Green Chilies
  • 1 can No Fat Refried Beans
  • 1/2 jar Green Valley Ranch Smokehouse Marinade
  • 8 Corn Tortillas
  • Shredded Sharp Cheddar Cheese
  • Green Onion, sliced for Garnish







Coat Pan with Olive Oil and then add Refried Beans and 1/2 jar Smokehouse Marinade, mix together.  Make four large indentions into refried beans and pour in egg beaters.  Drain Rotel Tomatoes and sprinkle evenly over top of Egg and Bean Mixture.  Cover and cook over medium heat until eggs are set.







Place corn tortillas in paper towel and heat in microwave for 45 seconds.  Place two tortillas, overlapping on each serving plate, top with Egg and Beans, garnish with Shredded Cheese and sliced Green Onions.  Enjoy!







This is  a healthy version of the typical Huevos Rancheros and can be adapted back to using regular refried bean and eggs.  The Smokehouse Marinade has an amazing smoky flavor and incredible taste.  It is gluten-free and sweetened with agave…….use it even if you use regular eggs and bean…..the flavor it adds is amazing!



  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade







Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.







Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 







Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.







Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.







Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.








4 Samon Burgers – our favorite is Fiesta Jalapeno







1 package King’s Hawaiian Buns (4)
Smoked Provolone Cheese
Mango Pico de Gallo
Robert’s Reserve Pineapple – Coconut – Mango – Tequila Sauce







Grill or Pan Fry (in a small amount of olive oil) Salmon Burgers.
Mix 1/2 jar Robert’s Reserve Sauce with Pico de Gallo
While Burgers are still in pan top with Cheese and then Pico de Gallo Mixture
Place Lettuce leaf on bottom bun, top with Salmon Burger and then top Bun……….YUMMY!
Serve with Sweet Potato Fries – Oven Baked

  • 1 jar Green Valley Agave Caramel Sauce
  • 2 packages sugar free instant vanilla pudding
  • 2 cups fat free half and half
  • 1 prepared granola crust
  1. Combine first 3 ingredients in a mixer bowl. Wisk together until mixture thickens. Pour into crust and chill. Top finished pie with chopped honey glazed pecans…….YUM!