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Caesar Chicken Salad with Brussels Sprouts


Caesar Chicken Salad with Brussels Sprouts 



This is a wonderful twist on chicken salad, and a great way to eat Brussels sprouts. Try this recipe out on a sprout hater and you may find that they come around.



1 lb. chicken breast, boiled, and shredded
1 lb. Brussels sprouts, halved
5 cloves garlic, cut in fourths
1 tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
1 can garbanzo beans, rinsed and drained
¼ c. shaved parmesan cheese
1 c. creamy Caesar salad dressing



Boil and shred the chicken and place it in a large bowl to chill in the refrigerator. 



To roast the garlic and Brussels sprouts, place them on a piece of tin foil, drizzle them with the olive oil and sprinkle them with the salt and pepper. Wrap them up in the foil, closing the seams tightly but leaving room inside. Roast them in the oven at 350 degrees, for thirty minutes. When they come out of the oven, place the foil packet in the fridge to chill for at least an hour.



Remove the sprouts and garlic from the foil and add them to the bowl with the chicken. Add the garbanzo beans, parmesan, and dressing and toss the salad until it is well combined. Enjoy!



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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!