Recipes HEALTHY SUPER BOWL Avocado Shrimp Salsa

P R E P A R A T I O N Recipe from JoCooks.com Ingredients

Shrimp 1 tbsp butter1 lb shrimp large, shells removed and deveined 1/4 tsp salt or to taste 1/4 tsp pepper or to taste 2 tbsp lemon juice freshly squeezed Salsa 2 medium avocados peeled and chopped 1 cup tomatoes chopped 1 English cucumber chopped 1/3 cup red onion chopped 1/3 cup cilantro fresh, chopped Dressing 1/3 cup orange juice freshly squeezed 2 tbsp lime juice freshly squeezed 1 tsp garlic powder 2 cloves garlic minced 1 tsp salt1 tsp pepper Procedure

1.Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss. 2.Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl. 3.To the same bowl add the avocados, tomatoes, cucumber, red onion and cilantro. 4.In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well. 5.Serve immediately with tortilla chips. Flatbread w/ Smoked Trout, Radishes, & Herbs

P R E P A R A T I O N Recipe from bonappetit.com Ingredients

3cups plain whole-milk yogurt Vegetable oil (for grill) ½Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved (2) 5-ounce packages smoked trout, coarsely flaked 4radishes, trimmed, thinly sliced on a mandoline ¼cup coarsely chopped dill 2 tablespoons sliced chives Flaky sea salt Freshly ground black pepper Lemon wedges (for serving) Procedure

Step 1 Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1½ cups store-bought labneh instead.) Step 2 Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough. Step 3 Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over. Step 4 Do Ahead: Yogurt can be drained 1 week ahead. Cover and chill. Plum Tarts w/ Honey & Black Pepper

P R E P A R A T I O N Recipe from bonappetit.com Ingredients

1sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions 1pound red plums, apricots, or peaches, pitted, cut into ½” wedges ¼cup sugarFreshly ground black pepper 1 tablespoon honey Flaky sea salt (such as Maldon)

Procedure

Step 1 Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper. Step 2 Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes. Drizzle with honey and sprinkle with salt just before serving. Step 3 DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature. Healthy Buffalo Chicken Dip

P R E P A R A T I O N Recipe from pinchofwellness.com Ingredients

1 cup nonfat plain greek yogurt 2 tablespoons ranch dressing dry seasoning mix 2.5 cups cooked shredded chicken breast 4 oz low-fat cream cheese softened ½ cup Frank's red hot sauce (any brand will work) ¼ cup fat free shredded sharp cheddar cheese

Procedure

1.Preheat oven to 350 F. 2.Combine greek yogurt and dry ranch seasoning mix in medium mixing bowl. Mix well. 3.Add shredded chicken, cream cheese, hot sauce and cheddar cheese. Mix well. 4.Spread mixture evenly into an 8x8 greased pan or casserole dish. 5.Bake for 20-25 minutes or until mixture is melted and bubbly at top. 6.Garnish with blue cheese if desired. 7.Serve warm. Enjoy! Chicken Fajitas

P R E P A R A T I O N Recipe from downshiftology.com Ingredients

Carnitas Recipe 4 pounds skinless, boneless pork shoulder or butt 4 garlic cloves, chopped 2 teaspoon chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin 1 yellow onion, chopped 1 orange, juiced 1 jalapeno, deseeded and finely diced 1 teaspoon salt 1/2 teaspoon black pepperCarnitas Tacos 1/2 cup red onion, finely diced 1/2 cup fresh cilantro, roughly chopped 6 tortillas limes, for garnish Procedure

1.In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly. 2.Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. 3.Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker. 4.Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart. 5.Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later) 6.Place the shredded pork on a baking sheet. 7.Pour 1 cup of the reserved slow cooker liquid over the pork to season. 8.Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.