Combine Pinot Grigio, vodka, bai, lemons, & limes in a serving bowl or drink dispenser.
In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
In a large skillet over medium heat, cook ground turkey until it begins to crumble and brown. Add chili powder, cumin and oregano and continue cooking until turkey is browned and completely cooked.
In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
Preheat oven to 375 degrees F.
Line a baking sheet with foil and place salmon in the middle of the foil. Season with salt and set aside.
In a small bowl, whisk together rice vinegar, lemon juice, honey, soy sauce, ginger, sriracha, garlic and basil. Pour marinade over salmon until it is evenly coated and wrap tightly with the foil.
To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
Preheat oven to 425 degrees F.
Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
Preheat oven to 400 degrees F.
To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
The real enemy is the fat from the abdominal cavity, also known as belly fat. Not only it is bad looking and is very difficult to lose, but is also can cause health issues. Being overweight does not necessarily mean that you are unhealthy. There are many people that are overweight but are still healthy […]