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Apple a Day, Winter Haven, FL (2026)

07/18/2023

ALMOND CHICKEN RECIPE
This 30-minute easy almond chicken recipe makes a quick and healthy meal that's loaded with protein, vegetables, almonds, and a flavorful sauce

INGREDIENTS
STIR FRY:
2 tbsp Avocado oil
1 lb Boneless skinless chicken breast (cut into bite-size pieces)
1 tsp Sea salt
1/2 tsp Black pepper
1 medium Onion (diced)
1 medium Red bell pepper (diced)
1/2 cup Snow peas
1/3 cup Almonds (sliced)
2 medium Green onions (chopped, plus more for garnish if desired)
SAUCE:
1/2 cup Chicken broth, reduced sodium
2 tbsp Coconut aminos
2 cloves Garlic (minced)
1 tsp Fresh ginger (minced)
1/2 tsp Black pepper

07/18/2023

CHICKEN CAPRESE SALAD
Caprese salad with chicken adds protein to a classic dish to make it a meal! Learn how to make chicken Caprese salad in just 20 minutes, with simple ingredients.

INGREDIENTS
FOR THE CHICKEN:
2 tbsp Balsamic vinegar
1 tbsp Olive oil
1/2 tsp Garlic powder
1 tsp Dried basil
1/2 tsp Dried oregano
1 tsp Sea salt
1/4 tsp Black pepper
4 8-oz Boneless skinless chicken breasts

FOR THE SALAD:
5 cups Romaine lettuce (chopped)
1 cup Cherry tomatoes (halved)
1/2 cup Fresh mozzarella balls
1/4 cup Fresh basil (cut into ribbons)
1/4 cup Balsamic glaze

INSTRUCTIONS

In a large bowl, whisk together balsamic vinegar, olive oil, garlic powder, dried basil, dried oregano, sea salt, and black pepper. Add the chicken breasts and turn to coat in the marinade. Set aside to marinate for at least 10 minutes, or marinate in the fridge for up to 8 hours.

Cook chicken breasts in the air fryer like this or in the oven like this. (Use the ingredients above, and check these links for cook times and temperatures based on your preferred method.)

Let the chicken rest for 5 minutes, then slice against the grain. Cover to keep warm.

Meanwhile, make the balsamic glaze like this.

In a large salad bowl, combine lettuce, tomatoes, mozzarella balls, and chicken.

Sprinkle the salad with basil leaves and drizzle with balsamic glaze.

07/18/2023

AVOCADO CORN SALAD
This corn tomato avocado salad is loaded with fresh, summery produce, and it takes just 10 minutes to make. Great for grilling and potlucks!

INGREDIENTS

2 medium Avocados (cubed)
1 medium Persian cucumber (diced; ~1.5 cups)
10 oz Grape tomatoes (halved; ~2 cups)
1 medium Jalapeno (seeded and diced)
1/2 cup Whole kernel corn
2 tbsp Olive oil
1 tbsp Lemon juice
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
1 tbsp Fresh cilantro (chopped)

INSTRUCTIONS

In a medium bowl, add the avocado, cucumber, grape tomatoes, jalapeno, and corn. Mix until well combined.

In a small bowl, add the olive oil, lemon juice, sea salt, and black pepper, and whisk together to make the dressing.

Pour the dressing over the salad and mix. Top with fresh cilantro.

07/18/2023

INGREDIENTS

6 slices Bacon
4 small Corn tortillas (optional)
Cooking spray (optional)
2 heads Romaine lettuce (chopped)
1 cup Cherry tomatoes (cut in half)
3 large Hard boiled eggs (chopped)
1 lb Cooked chicken breasts (cut into 1/2-inch cubes or shredded)
8 oz Colby jack cheese (cut into 1/2-inch cubes)
1/4 cup Corn kernels (optional)
1/4 cup Black beans (optional)
1 large Avocado
1/2 cup Ranch dressing
1/3 cup BBQ sauce
1 tbsp Fresh chives (optional; chopped)

INSTRUCTIONS

Cook bacon in the oven according to the instructions here. Pat with paper towels and allow to cool slightly. Chop or crumble the bacon into small pieces.

If using the optional corn tortillas, reduce the oven temperature to 375 degrees F (191 degrees C). Cut the tortillas into thin, 2-inch long strips. Place spaced apart on a parchment-lined baking sheet. Lightly spray the tortilla strips with non-stick cooking spray and a light sprinkle of salt. Bake tortilla strips for about 10 minutes, or until lightly browned and crispy.

Arrange the chopped lettuce on a large serving platter or individual plates.

Top the lettuce with tomatoes, then bacon, eggs, chicken, cheese, corn and beans (if using), avocado, and tortilla strips.

Drizzle ranch dressing and BBQ sauce over the salad. Sprinkle chives on top, if desired.

07/18/2023

CRUSTLESS ZUCCHINI QUICHE
This crustless zucchini quiche recipe bakes up with simple, savory ingredients, with just 10 minutes of prep time. Perfect for summer!

INGREDIENTS
2 tbsp Olive oil
1/2 medium Onion (diced)
2 medium Zucchini (sliced thinly)
2 tsp Dried basil
4 cloves Garlic (minced)
7 large Eggs
1/3 cup Heavy cream (or half and half)
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Cheddar cheese
1/3 cup Mozzarella cheese

INSTRUCTIONS

Preheat the oven to 350 degrees F (177 degrees C).

Heat the oil in a large skillet over medium heat. Add the onions. Cook for about 5 minutes, until translucent.

Add the zucchini slices and season with dried basil. Increase heat to medium-high. Cook zucchini for about 5 minutes, stirring occasionally but not constantly, until soft and starting to brown.

Make a well in the middle and add the minced garlic (add more oil if necessary). Saute for about 1 minute, until fragrant, then stir the garlic into the zucchini and onions.

Transfer half of the zucchini mixture to the bottom of a 9 inch (23 cm) round pie pan (or an 8×8 inch square baking pan). Sprinkle half of both cheeses over the zucchini. Top with the remaining zucchini and then the remaining cheeses.

In a large bowl, whisk together the eggs, cream, sea salt, and black pepper. Pour the egg mixture into the pan over the zucchini.

Bake for 30-35 minutes, until set.

07/17/2023

THE BEST LOW CARB KETO CHICKEN SALAD
An easy keto chicken salad recipe packed with herbs and flavor! Learn how to make healthy low carb chicken salad in just 10 minutes

INGREDIENTS

1/4 cup Mayonnaise
2 tbsp Mustard
2 tbsp Fresh dill (chopped)
2 tbsp Fresh parsley (chopped)
2 cloves Garlic (minced)
3 cups Shredded chicken (cooked)
1/2 cup Green onions (chopped)
Sea salt
Black pepper

INSTRUCTIONS

Stir together the mayonnaise, mustard, fresh dill, fresh parsley, and garlic, until smooth.

Stir in the chicken and green onions. Season with sea salt and black pepper to taste.

If you have time, refrigerate for at least two hours before serving to let the flavors develop.

07/17/2023

20 oz Zucchini (about 4 medium)
2 tbsp Unsalted butter (melted; or olive oil)
Sea salt
Black pepper

HOW TO MAKE ZUCCHINI NOODLES:

Make zucchini noodles with a spiralizer. (Check the post above for tips and other methods!)

HOW TO COOK ZUCCHINI NOODLES IN THE OVEN:
Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it's not non-stick.)

Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.

Bake for about 15 minutes, until al dente. (You can cook longer if you want them softer.)

Pat the zoodles dry with a double layer of paper towels.

Toss with melted butter, black pepper, and more sea salt to taste if needed.

HOW TO COOK ZUCCHINI NOODLES ON THE STOVE:
Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for 30 minutes to drain.

After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.

Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.

07/17/2023

BUFFALO CHICKEN SOUP
This buffalo chicken soup recipe has the perfect blend of spice and cream, complete with hot sauce and tender chicken. 3 ways to cook it!

INGREDIENTS

1 tbsp Olive oil
1/2 large Onion (diced)
1/2 cup Celery (diced)
4 cloves Garlic (minced)
1 lb Shredded chicken (cooked)
4 cups Chicken bone broth (or any chicken broth)
3 tbsp Buffalo sauce (or 2 tbsp for less heat)
6 oz Cream cheese (at room temperature, cubed)
1/2 cup Half and half (or heavy cream)

INSTANT POT / PRESSURE COOKER INSTRUCTIONS:

Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.

Add garlic. Saute for about 1 minute, until fragrant. Press the Off button.

Add the shredded chicken, broth, and buffalo sauce.

Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes, then switch to quick release and open the lid.

Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)

Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.

CROCK POT / SLOW COOKER INSTRUCTIONS:
Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.

Add garlic. Saute for about 1 minute, until fragrant.

Place the shredded chicken, broth, and buffalo sauce into the slow cooker. Add all the ingredients from the pan and stir.

Cook for 3-4 hours on low.
Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.

STOVETOP INSTRUCTIONS:
Heat the oil in a large dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.

Add garlic. Saute for about 1 minute, until fragrant.

Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes.

Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)

Pour the mixture back into the pot. Add the half & half or heavy cream. Stir until smooth.

07/17/2023

BAKED SHRIMP
The best baked shrimp recipe in the oven - so juicy & buttery! Make it with simple ingredients like shrimp, butter, lemon, paprika & garlic.

INGREDIENTS

1 lb Large shrimp (peeled and deveined, preferably tails left on)
1/4 cup Unsalted butter (or olive oil)
1 tbsp Lemon juice
3/4 tsp Smoked paprika
3/4 tsp Garlic powder
3/4 tsp Sea salt
1/8 tsp Black pepper
1/4 tsp Crushed red pepper flakes (optional; or more if you want it spicy)

INSTRUCTIONS

In a large bowl, whisk together melted butter, lemon juice, smoked paprika, garlic powder, salt, pepper, and crushed red pepper flakes.

Add the shrimp to the bowl and stir to coat. Let the shrimp marinate for 10 minutes. (Do not let the shrimp marinate for more than 30 minutes.)

Meanwhile, preheat the oven to 400 degrees F (204 degrees F).

Arrange the shrimp in a single layer in a large baking dish. Scrape any marinade left over in the bowl over the shrimp (it will have solidified by this point).

Bake shrimp in the oven for about 8-10 minutes, until opaque.

07/17/2023

INGREDIENTS

8 oz Salami (chopped)
8 oz Fresh mozzarella balls
6 oz Proscuitto (chopped)
2 cups Grape tomatoes (halved)
1 cup Pepperoncini peppers (drained, chopped)
1 14-oz can Artichoke hearts (drained, chopped)
1/2 cup Kalamata olives
3 tbsp Olive oil
1 tbsp White wine vinegar
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
1/4 cup Fresh basil (cut into ribbons)

INSTRUCTIONS

In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.

Add all remaining ingredients, except basil, and toss to combine.

Add fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)

07/17/2023

Delicious Sun Dried Tomato Chicken
4 8-oz Boneless skinless chicken breasts (whole or cut into strips)
1 tsp Sea salt (to taste)
1/4 tsp Black pepper
1 tbsp Olive oil
1/4 cup Chicken broth, reduced sodium
2 tsp Arrowroot powder (or 1/4 tsp xanthan gum)
2 cloves Garlic (minced)
1/2 cup Heavy cream (or coconut cream for dairy-free)
1/2 cup Sun-dried tomatoes (julienned, drained if packed in oil)
1/2 cup Fresh basil (cut into ribbons)

Pat the chicken breasts dry with paper towels and season them on both sides with sea salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-8 minutes per side, until golden brown and almost cooked through (internal temperature should reach 160 degrees F). Time will vary depending on the thickness of your chicken and whether it's whole or cut into strips.

Remove the chicken from the pan, cover with foil to keep warm, and set aside.

Meanwhile, in a small bowl, vigorously whisk the arrowroot powder into the chicken broth.

Add the minced garlic to the skillet (add a little more oil if it's dry). Cook for about 1 minute, until fragrant.

Add the arrowroot/broth mixture, cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 1-2 minutes, until the sauce thickens. Adjust salt and pepper to taste if needed.

Add the chicken back to the pan and spoon the sauce over it. Cook for 1-2 minutes, until chicken is fully cooked through (internal temperature reaches 165 degrees F).

Top with the remaining fresh basil before serving.

Apple a Day

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