Tony Rutherford

10 Flips | 1 Magazine | 2 Followers | @turtle1973 | Keep up with Tony Rutherford on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Tony Rutherford”

#FlavorGodChipotle Baked Popcorn Chicken! Click the link in the bio to order 50% with FREE SHIPPING in the United States! @igmeals For More Delicious and Healthy Recipes follow: @FlavorGodMeals @FlavorGodMeals Popcorn chicken Ingredients ▪️2 lbs- boneless chicken breasts, cut into bite sized pieces ▪️2-eggs ▪️2 tablespoon- Dijon mustard ▪️1/4 cup- gluten free flour( I use arrowroot) ▪️1 tablespoon - #FlavorGodChipotle seasoning ▪️1/2 to 1 tsp sea salt (to taste) ▪️Olive oil to drizzle - Directions 1. Preheat oven to 450 degrees F. Spray or wipe a large baking sheet with non-fat cooking spray. 2. Pat chicken dry with paper towels. Cut the chicken into approximately 1-inch cubes 3. In a shallow bowl, combine the egg, Dijon mustard, and salt and #FlavorGodChipotle, mix we’ll. 4. Add chicken to egg mix bowl 5. After chicken is coated, LIGHTLY dust all chicken with arrowroot ( or your gluten free flour) 6. Transfer the chicken cubes to the prepared baking sheet. Arrange them close together, but not touching. When all the chicken cubes are on the baking sheet, lightly drizzle with olive oil. NOTE: This is the key to the oven-frying technique, as the misting of oil helps get a perfect golden crunch. Bake for a total of approximately 15 to 20 minutes. Half way through turn over the chicken cubes with a spatula or tongs. Continue baking until golden brown or until a meat thermometer registers an internal temperature of 165 degrees F. NOTE: You do not want to overcook these chicken cubes or they will be dry. Remove chicken from heat. Season again with #FlavorGodChipotle seasoning. Enjoy!

Southwest Steak Quesadillas - 💥INGREDIENTS💥 ✔️1 each small green, sweet red and yellow peppers, finely chopped ✔️1 small red onion, finely chopped ✔️4 fat-free flour tortillas (10 inches) ✔️1/2 cup shredded reduced-fat cheddar cheese ✔️1 cooked Southwest Steak, chopped ✔️1/4 cup minced fresh cilantro ✔️2 tablespoons chopped seeded jalapeño pepper ✔️Salsa, guacamole and reduced-fat sour cream, optional - 🔥INSTRUCTIONS🔥 1⃣In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl. - 2⃣Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeño. - 3⃣Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired. Yield: 4 servings. Enjoy! Tag Your Healthy Recipe at #IgMeals !!

TRIPLE BERRY SMOOTHIES Our Triple Berry Smoothie is as delicious as it sounds. If you can’t find fresh berries, frozen are fine; they’ll add an extra-cold crunch to the drink. (If you have leftover berries, premeasure and freeze them in zip-top freezer bags for later use.) Delicious anytime of the day, this smoothie makes a super-fast breakfast—packed with vitamin C, heart-healthy antioxidants, calcium, dietary fiber and essential Omega-3 fatty acids from the flax seed. Ingredients + Add To Shopping List 2 1/2 cup(s) fat-free vanilla yogurt, fat-free milk or soy milk 1 cup(s) blueberries, rinsed, drained and picked over for stems 1/2 cup(s) blackberries, rinsed and drained 1/2 cup(s) raspberries, rinsed and drained 2 tablespoon(s) ground flax seed 2 tablespoon(s) honey for a sweeter smoothie (optional) 1 medium banana for a thicker smoothie (a good idea if you're using milk rather than yogurt), (optional) Preparation Time: 5 Minutes Add all the ingredients to the blender. Mix on high speed until smooth, about one minute. Pour and serve immediately. Use any combination of berries you want. (If you’re using frozen berries, look for frozen triple-berry combos available in most supermarkets.) To reduce calories, use fat-free plain, unsweetened yogurt and sweeten to taste with honey.

Butternut Squash Lasagna Rolls Yield: Serves 9, Serving size 1 lasagna roll Ingredients Butternut Squash 1 pound peeled butternut squash, diced kosher salt Lasagna Rolls 1 teaspoon olive oil 1/4 cup minced shallots 2 cloves garlic, minced 2 1/2 tablespoons fresh grated parmesan cheese 10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry 1 3/4 cups (15 ounces) fat-free ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg 1/2 teaspoon kosher salt Freshly cracked black pepper 9 lasagna noodles, wheat or gluten-free, cooked 9 tablespoons shredded part skim mozzarella cheese (about 3 ounces) Preparation Preheat the oven to 350°F. For the butternut squash Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside. For the lasanga rolls In a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside. In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper. Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 ¿13-inch baking dish. Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil. Bake until the inside is heated through and the cheese is melted, about 40 minutes.

Slow Cooker Pulled Pork

Entree - Pork / Home / Slow Cooker Pulled Pork<p>Print Friendly Version Log in to bookmark!<p>Description<p>You can use bbq sauce, or make your …