KEY LIME JUICE KROGER RECIPES

Steps:

• Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°F.
• Lightly spray a baking dish with non-stick spray.
• Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
• Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
• Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
• Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
• Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
• When finished, lightly spray the top of the chicken with oil spray.
• Bake 22-25 minutes, serve immediately.
• Air Fryer Directions

Steps:

• Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and tomato sauce and cover.
• Simmer on low for about 20 minutes.
• Divide the meat equally between the 4 meal prep containers.
• Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
• Divide the lettuce in 4 ziplock bags.
• Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
• To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
• Top with the meat, pico de gallo, cheese and finish with dressing.