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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Mini No-Bake Raspberry Lemonade Cheesecake


 

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 2 Tbsp sugar
  • 4 Tbsp melted butter
  • 1/2 cup sugar
  • 1 (8 oz) pkg of light cream cheese
  • 3 Tbsp raspberry lemonade concentrate
  • zest of one lemon
  • 1 Tbsp vanilla extract
  • pink or red food coloring (I used 3 drops of pink)
  • 2 1/4 cups of whipping cream
  • 1/3 cup powdered sugar
  • 6 raspberries, optional for garnish
  • INSTRUCTIONS
  • Combine the graham cracker crumbs, 2 Tbsp sugar, and melted butter.
  • Divide the crumbs between 6 (8 oz sized) individual serving dishes such as – mini trifle or dessert dishes, glass custard dishes, etc.
  • Press the crumbs into the bottom of the dishes using the back side of a spoon.Place crusts in the fridge while you prepare the filling.
  • In large bowl, beat the 1/2 cup sugar and cream cheese until fluffy. Add the raspberry lemonade concentrate, lemon zest, and vanilla; beat until smooth and well combined.
  • Add food coloring to get it to a nice pink color. (You want it to be a little on the darker side because it will lighten up when you fold in the whipping cream)
  • In another bowl, beat the whipped cream and powdered sugar until medium or firm peaks form.
  • Set aside 1 1/2 cups of the whipped cream for topping the cheesecakes. Cover and refrigerate.
  • Add 1/3 of the remaining whipped cream to the cream cheese mixture and fold until combined. Add the remaining 2/3 of the whipped cream and fold until blended well.
  • Remove crusts from the fridge and divide the cream cheese mixture between the 6 dishes using a spoon.
  • Cover the dishes with plastic wrap and refrigerate for 2 to 8 hours.
  • Pipe or spoon some of the reserved 1 1/2 cups of whipping cream onto the top of each cheesecake. Top each with a raspberry.
  • NOTES
  • For extra raspberry flavor divide 1 cup of raspberries between the 6 dishes before adding the cream cheese mixture to it.

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