This week I’ll be making Greek meatballs with tzatziki sauce and buttered zoodles; feta tomato salad with roasted green beans and pork chops; Buffalo chicken dip with pork rinds and celery; Pork Neck tomato gravy with ricotta and a fresh salad; and avocado chicken salad.
The recipe for Greek meatballs and tzatziki is from this recipe EXCEPT that I use ground beef and or lamb and add 2 tablespoons of finely chopped fresh mint.
Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce- grain free, gluten free, low carb, p3 hCG Diet – http://bit.ly/2sklONl
The tomato feta cucumber salad:
Cut the Wheat, Ditch the Sugar: Simple Summer Spiraled Cucumber Salad – http://bit.ly/2sTWk6N
The roasted green beans:
Fluffy Chix Cook: Ugly Green Beans (UGB) – http://bit.ly/2sk6SyR
This was the inspiration for the avocado chicken salad. I use chicken (obviously), add 1/4 cup finely diced purple onion, and add 1 tablespoon mayo. I also add bacon from time to time.
Cucumber Avocado Salad with Tuna, Cilantro, and Lime – http://bit.ly/2sU1HCR
Buffalo Chicken Dip
FRANK’S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank’s® RedHot® – http://bit.ly/2sko6we