KLEE`S MAIN KITCHEN

Have an awesome day ❤️🙏

Healthy Candy Kisses 1/2 cup raw sunflower seeds 2 Tbs honey 2 Tbs cacao powder

Avocado Mayonnaise 1 boiled egg 1 avocado 1 tsp lemon juice 1/2 tsp garlic powder 1/2 tsp stone ground mustard Dash of salt

Potluck Antipasto Pasta Salad 1 pkg (16 oz) penne pasta 1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained 1 medium sweet red or green pepper, julienned 2 plum tomatoes, halved lengthwise and sliced 1 bunch green onions, sliced 4 oz Monterey Jack cheese, julienned 4 oz mozzarella cheese, julienned 4 oz provolone cheese, julienned 4 oz thinly sliced hard salami, julienned 3 oz thinly sliced pepperoni 1 can (2-1/4 oz) sliced ripe olives, drained Basil Vinaigrette: 2/3 cup extra virgin olive oil 1/3 cup red wine vinegar 3 Tbs minced fresh basil or 1 Tbs dried basil 1 garlic clove, minced 1/4 tsp salt Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and green onions In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Hearty Pita Tacos 1 lb lean ground beef 1 small sweet red pepper, chopped 2 green onions, chopped 1 can (16 oz) kidney beans, rinsed and drained 3/4 cup frozen corn 2/3 cup taco sauce, favorite 1 can (2-1/4 oz) sliced ripe olives, drained 1/2 tsp garlic salt 1/4 tsp onion powder 1/4 tsp dried oregano 1/4 tsp paprika 1/4 tsp pepper 6 whole wheat pita pocket halves Shredded cheddar cheese In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through. Spoon 3/4 cup beef mixture into each pita half. Top with cheese. Serve with avocado and/or favorite toppings

Peruvian Roasted Chicken with Green Sauce Chicken Marinade: 2 lbs chicken pieces 1 Tbs Aji amarillo paste 1 Tbs Aji panca paste ¼ cup soy sauce 2 Tbs olive oil 5-6 garlic cloves peeled 1 tbs paprika 1 tbs cumin 1 tsp smoked paprika 1 tsp oregano 1 tsp coriander ½ tsp salt ¼ tsp black pepper Green Sauce: ¼ cup mayo ¼ cup sour cream ½ bunch fresh cilantro 1-2 jalapenos deseeded 1 tsp honey Salt and pepper to taste Add everything for chicken marinade to a blender and blend until smooth. Pour marinade over chicken pieces, rub into chicken and under skin. Refrigerate overnight. Remove and let sit 30 minutes prior to cooking. Preheat the oven to 425° Meanwhile, make green sauce by blending all ingredients until smooth. Refrigerate to thicken a bit while the chicken is roasting Place chicken on a wire rack over a sheet pan, roast for 20 mins., lower temp to 400°, roast for an additional 20-25 minutes, or until the internal temperature reaches 165° Remove and let rest for 10 minutes. Serve with green sauce.

Chicken Provolone 4 boneless skinless chicken breast halves 1/4 tsp pepper 8 fresh basil leaves 4 thin slices prosciutto or deli ham 4 slices provolone cheese Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side. Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes

Goodnight everyone. Love and prayers always. ❤️🙏

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