August 2017 Recipes

Breakfast Nacho


Bell pepper, diced onion, diced black beans, chicken sausage, eggs, avocado, salsa, cheese, corn tortilla chips


  1. Saute peppers, onions, chicken sausage and beans for 5 minutes.
  2. Push the mixture to one side of the pan and add eggs.
  3. Cook until scrambled and mix well.
  4. Spoon mixture over chips and top with cheese, avocado and salsa.
  5. Serve warm.
  6. Feel free to customize. Use your favorite veggies, leave out the meat or beans, etc. to fit your liking.

Quick & Easy BBQ Cups


1 lb. lean ground turkey, 1/2 - 1 cup BBQ sauce (depending on how much BBQ sauce you like!), 1/4 tsp. garlic powder, 3/4 cup grated cheddar cheese, 12-oz can Buttermilk biscuits


  1. Preheat oven to 400 degrees F.
  2. Brown ground turkey in skillet.
  3. Add BBQ sauce and garlic powder. Set aside.
  4. Separate biscuits and place in muffin tins, pressing dough up sides to edge of cups.
  5. Fill dough with cooked turkey mixture.
  6. Sprinkle with cheese.
  7. Bake 8-10 minutes or until golden brown.
  8. Serve and enjoy!

Chicken Salad Sliders


2 cups cooked chicken breast cubed, 2 celery stalks minced, 1/2 cup minced onion, 1/2 cup plain low fat yogurt, 1/4 cup real mayonnaise, 2 tablespoons dill pickle juice, 2 tablespoons lemon juice, salt and pepper to taste, 4 whole grain rolls and romaine lettuce to serve


  1. In a small bowl, whisk together yogurt, mayo, pickle juice and lemon juice.
  2. Stir in cooked chicken, celery and onion, then season with salt and pepper to taste.
  3. Slice rolls in half, and top with equal parts chicken salad and lettuce if you wish.

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