Scott's green smoothie

Ingredients:
1 cup blueberries (frozen)
2 Tbs ground flax seed
1 apple, cored
2-3 scoops protein powder (we like plant based chocolate from Costco)
2-3 large leafs kale
spinach, fill to the top of blender
3-4 cups water

Directions:
Place all ingredients in vita-mix, blend until smooth. Serve fresh or store in the fridge up to one day. Alternatives: add greek yogurt, use juice instead of water, and/or omit apple

Strawberry Chicken Salad

Ingredients:
strawberries, sliced
spinach and/or lettuce
dressing (poppy seed is delicious)
chicken (rotisserie is delicious)
almonds or walnuts (optional)

Quick and Easy Chicken, Veggie and Bean Soup

Ingredients:

chicken

1 can pinto beans (including bean juice)

1 can garlic cream of mushroom soup

½ tsp chicken bullion

½ cup water

Frozen veggies and spinach

Directions:

Cut up chicken into small pieces season with Ranch, Parmesian herb, pepper, (use garlic if using cream of mushroom soup) and cook. Heat other ingredients (do not let boil). Add chicken and serve.

Pot Stickers

Ingredients:

Pot Stickers (pre-made and frozen)

chicken broth 

3 Tbs soy sauce

spinach

Directions: 

Boil chicken broth (add ½ tsp chicken bouillon per 1 cup water), add a few tablespoons soy sauce add pot stickers. Boil until done. Add spinach and cook for 1-2 more minutes. Serve as soup or over rice. 

Ham and Chicken Lasagna

Ingredients:

¼ cup butter

12 fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

½ cup flour

1 2/3 cup milk

3 cups chicken broth

1 (16 oz.) package broccoli florets, thawed and drained

2/3 cup shredded Parmesan cheese

½ tsp. salt

½ tsp. pepper

12 lasagna noodles, cooked and drained

2 cups cubed ham (sandwich meat)

2 cups cubed, chicken

2 cups shredded Swiss cheese (can use mozzarella)

½ 9oz bag fresh spinach, cut into small pieces

Directions:

Preheat oven to 350 degrees.

Heat butter in a skillet over medium heat. Stir in mushrooms, onion and garlic. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens (may need to add cornstarch). Stir in broccoli, Parmesan, salt and pepper. Cook until Parmesan is melted.

Layer 9 by 13 with ¼ sauce, ¼ noodles, ¼ ham, ¼ chicken, ¼ spinach, and ¼ Swiss. Repeat layers 3 times.

Top with bread crumbs (made of 4 pieces crumbled bread, garlic powder, onion powder, salt and pepper)

Cook for 35-40 min (cover with tin foil halfway through)