Healthy Potluck Picks

Grilled Chicken Tenders with Pineapple Mango Salsa

1 can of pineapple chunks
1 cup of chopped tomatoes
1 cup of red, yellow and green bell peppers
1/4 cup of minced ginger root
1/4 cup of onion
3/4 cup of Cumin
3/4 cup of Sunflower oil
2 tablespoons of apple cider vinegar
2 tablespoons of minced garlic
3 tablespoons of honey
1 can of mango chunks
3 tablespoons of crushed red pepper
3 tablespoons of white pepper
1 half of lemon, squeezed
1 half of lime, squeezed
2 tablespoons of garlic powder
1 tablespoon of chili powder
1 tablespoon of Italian herbs
1 cup of spring mix, chopped
1 tablespoon of ground ginger
Optional 1/2 or 1 whole habanero

Infused Water

1 Pitcher of Filtered Water (or regular tap water)
1 orange cut into slices
1 lime cut into slices
1 lemon cut into slices
1 kiwi cut into slices
1 medium cucumber cut into slices

Red Lentil Pasta

1/2 cup of Sunflower oil
1 box of Red Lentil Pasta
1-2 cups of precooked grilled frozen chicken strips, or 1 bag of large shrimp
1/4 cup of Nutritional Yeast
2-3 tablespoons of Italian Herb seasoning
4 tablespoons of onion powder
4 tablespoons of garlic powder
1 bag of frozen Steamable California Blend vegetables

Mason Salad Jars

2 cups of rinsed greens (kale, romaine, and spinach leaves)
1/3 cup blueberries, chopped
1/3 cup strawberries, chopped
1/3 cup blackberries, chopped
1/3 cup dried cranberries
2 tablespoons toasted sesame seeds
2 tablespoons sunflower seeds
Dressing of your choice

Instructions – Chicken Tenders

Combine all ingredients in a bowl and stir. Put the mixture in a blender and mix on low until all ingredients are mixed, but chunks remain. Remove from blender and place in a container with a lid or place in a glass jar. Refrigerator remainder. Salsa can last for 1 week.

Serve salsa on top of grilled chicken tenders.

Instructions – Infused Water

In a large pitcher, fill with water and add the sliced fruits and cucumber. Stir thoroughly and place in refrigerator for 1 hour, but for best results refrigerate overnight and serve.

Instructions – Red Lentil Pasta

Cook pasta according to box instructions. Over medium heat add oil and wait until the oil is hot and add chicken. Cook until the check is easily cut with a fork, add all seasoning, and mix thoroughly. Turn heat on skill down to low and cook vegetables in the microwave. Drain water off vegetables and add to chicken mixture and stir thoroughly. Add drained pasta and mix thoroughly, cook for about 5 minutes more. Add your favorite BariGirls seasoning and black peppercorn and enjoy. Be sure to watch your portion control, use a salad plate instead of a regular-sized plate.

Instructions – Mason Salad Jars

Rinse jars before adding ingredients. Place a layer of greens at the bottom of the jar, add blueberries, add a layer of greens, add a layer of seeds, add a layer of strawberries, add a layer of greens, add a layer of blackberries, add sunflower seeds, add a layer of greens, add cranberries, add remaining seeds. Refrigerator jar and dressing until ready to serve.