Watermelon cubes, raspberries and dark chocolate covered strawberries is what snacks are all about.

3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness) salt and pepper to taste. 1 pound asparagus, ends trimmed 3 tablespoons butter, divided 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon onion powder Salt and pepper, to taste. Fresh herbs for garnish(optional) Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant. Reduce heat to minimum, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. ( chicken should be nearly, but not completely cooked through by this point) Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper to taste. Cook, rotating throughout for 4-6 minutes until tender and chicken is completely cooked through. Serve immediately garnished with freshly crackled black pepper and fresh herbs if desired.

Ingredients: 1 tablespoon good quality extra virgin olive oil 7-10 large fresh basil leaves, chopped 4 thin chicken cutlets, pounded out evenly if needed 1 teaspoon sea salt 1 teaspoon granulated garlic ½ teaspoon black pepper 2 tablespoons light olive oil/grapeseed oil 2 tomatoes, sliced 2 balls fresh mozzarella, torn into pieces Fresh cracked black pepper for serving Instructions: In a nonstick skillet, heat the extra virgin olive oil over medium-high heat. While that’s heating, stack the basil on top of each other, roll up tightly and slice into thin strands. Carefully put the basil in the oil and “fry” until crispy, curled and dark in color, being careful not to burn. Pour into a dish and set aside. Season the chicken on both sides with the salt, garlic and pepper. Heat the olive/grapeseed oil over medium-high heat and brown the chicken on both sides, approx. 3-5 minutes each side or until cooked to 165 degrees inside. When the chicken is done, top with the tomato slices and mozzarella. Cover reduce heat to low to melt the cheese, approx. 2 minutes. Upon service, spoon the crispy basil and oil over top and serve with freshly cracked black pepper.

1/2 cup plain fat free Greek yogurt 1/4 cup mayonnaise (I used full fat for richer flavor) 2 tsp fresh lemon juice 2 tbsp thinly sliced green onions 1 Tbsp minced parsley Salt and freshly ground black pepper 3 cups diced cooked and chilled chicken breast 6 slices bacon, cooked and chopped 1 1/2 cups grape tomatoes, halved 1/2 cup diced celery* 1 medium avocado (fairly firm but ripe), diced Romaine lettuce leaves, for serving Directions In a medium mixing bowl stir together Greek yogurt, mayonnaise, lemon juice, green onions, parsley while seasoning with salt and pepper to taste. Add chicken, bacon, tomatoes and celery to a large mixing bowl (if you want some of the ingredients to show through set some aside to sprinkle over the top of the salad before serving). Add in the dressing mixture and toss to coat. Gently toss in avocado. Serve over lettuce leaves (or in bread slices). *I didn't add celery the first time I made it which is why it isn't pictured but the second time I decided to try it and I like it much better with the celery. I like the crunch it adds.

2-2½ pounds zucchini, trimmed and sliced ¼" thick with mandoline slicer 1 tsp. sea salt 1-2 Tbsp. olive oil 1 cup tomato sauce (I used marinara sauce) 1½ cups ricotta cheese ½ cup frozen chopped spinach, thawed, drained, and squeezed out with paper towels ½ cup chopped artichokes 2 Tbsp. fresh chopped parsley, plus extra for garnish, if desired ½ cup shredded mozzarella, plus extra for top 2 garlic cloves, pressed 1 egg salt and fresh ground black pepper INSTRUCTIONS Arrange all of the zucchini strips in a single layer on 2-3 cooling racks and place on baking sheets. Lightly sprinkle one side of zucchini with salt, then flip, and sprinkle with remaining salt. Let stand for 30 minutes to let some of the water out, then thoroughly pat dry both sides with paper towels. You want them as dry as possible. Preheat the oven to 425 degrees F. Brush both sides with the olive oil and roast for 15-18 minutes or until zucchini loses some of its thickness and is soft. Make sure not to over roast or zucchini will break during rolling. Remove from the oven and cool just enough to handle. Keep the oven on. Spread ½ cup of the tomato sauce on the bottom of a 10 X 10 baking dish and set aside. In a large bowl, combine ricotta, spinach, artichokes, parsley, mozzarella, garlic, and egg. Season with salt and pepper, to taste. Spread about 1 tablespoon of ricotta filling evenly over each zucchini strip. Gently roll up and place straight up in the prepared baking dish, keeping them close together. I was able to fit 5 rows of 5 rolls each into a 10 X 10 baking dish. Spoon dollops of remaining tomato sauce on top of the rolls and sprinkle with mozzarella cheese. Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted. Optional: broil for additional 2-3 minutes until cheese is golden brown. Remove from the oven and let rest 6-8 minutes. The rolls will absorb any excess moisture from the bottom of the pan. If desired, sprinkle with fresh chopped parsley before serving.