Ingredients

• 4 organic roma tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 pkg (4oz) crumbled feta cheese
• 1 T. fresh parsley, chopped
• 3 T. red wine vinegar
• 2 T. extra virgin olive oil
• Juice of 1 lemon
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse salt
• 2 avocados, seeded and chopped
• 1 pkg whole wheat pita bread
• 2 T. olive oil

Instructions

For the chips
1. Preheat oven to 350. Spray a cookie sheet with olive oil spray.
2. Cut pita bread into chip size triangles and brush with olive oil.
3. Place pita triangles in the oven and bake until crispy, about 10 minutes.
To make salsa
4. Combine tomatoes, red onion, garlic, feta, parsley, red vinegar, evoo, oregano, and salt.
5. Stir to mix well and coat tomatoes with evoo and red wine vinegar.
6. Gently stir in avocado just before serving.

Ingredients

• 3 boneless skinless chicken breasts
• 1 bottle Stubb’s original BBQ sauce
• 100% whole wheat buns
• 2 cups shredded cabbage
• 1 cup shredded broccoli salad
• 1 cup Daisy sour cream
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Lawrey’s seasoning salt
• 2 tsp dried parsley flakes

Instructions

1. Bring water to boil in a large stock pot.
2. Add chicken breasts to boiling water and boil 30-40 min until chicken is cooked and shreds easily.
3. While chicken is cooking.
4. In a small glass bowl add sour cream, garlic powder, onion powder, seasoning salt, and parsley flakes.
5. Whip together until mixed well. Place in the refrigerator to chill.
6. Once chicken is cooked and shredded add 1 cup Stubb’s BBQ sauce, mix well to coat shredded chicken.
7. Set aside.
8. In a medium bowl add cabbage and broccoli salad, toss.
9. Add sour cream dressing and mix well to coat the cabbage.
10. Layer whole wheat buns with a little more BBQ sauce, shredded BBQ chicken, and coleslaw. Serve immediately.

Ingredients

• 1 loaf sourdough bread
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp dried parsley

Instructions

1. Preheat oven 375'
2. Cut sourdough loaf in half length wise and place both halves on a cookie sheet.
3. Melt butter, stir garlic into melted butter and let sit 5 min.
4. Brush garlic butter on bread and sprinkle with dried parsley.
5. Bake until bread is browned and crispy. Slice and serve.

Ingredients

• 1/2 box(14oz box) med. shell pasta,whole wheat
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (wheat flour does work as well)
• 1 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups sharp cheddar cheese
• 1 cup mozzarella cheese

Instructions

1. Prepare pasta according to package directions. Do not over cook.
2. Melt butter in a sauce pan over medium heat.
3. Gradually whisk flour into melted butter until smooth; cook whisking constantly about 1 min. Gradually whisk in milk and next four ingredients; whisk constantly for about 8 minutes or until thickened.
4. Turn heat to low once thickened.
5. Gradually whisk in cheese, stirring until cheese is completely melted and creamy.
6. Pour over hot, cooked, drained pasta and stir to coat.