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Directions

Start by prepping the steak:  Trim as much fat as possible and cut the steak into 3 inch wide strips. Then tenderize the meat with a meat hammer

Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.

Directions

Rinse off chicken, pat dry, and put into Ziploc bag.

Add remaining ingredients into bag, massaging everything together with your hands, seal bag- remove the air, and place it in a dish in your fridge for as long as possible (a couple hours- overnight)

Heat up your grill to high heat

Cook about 6-7 minutes on each side depending on how thick your chicken breasts are (you will see clear juices in the center) or until your internal temp on the thermometer reads 165-170.

Directions

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.

While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.

Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Directions

Lightly season beef with pepper. Lightly coat cornstarch over beef on both sides.

Heat peanut oil in a wok or a large skillet over medium-high heat.

Add beef and ginger then stir-fry for 1-2 minutes. Transfer beef to a bowl, cover with foil or plastic wrap and set aside.

Turn heat down to medium and add water to the hot wok.

Add broccoli, bell pepper, snow peas, water chestnuts and garlic then carefully cover top with foil and steam for 2-3 minutes or until broccoli is tender.

Stir. Pour soy sauce, orange juice, water and red pepper into the wok and bring to boil. Return the cooked beef and stir until sauce thickens, about 2-3 minutes

Directions

Season chicken breasts with jerk seasoning, rubbing into both sides.

Cook over medium heat on the stove for 4-5 minutes on each side until cooked through.

Slice into strips. Whisk together mayo and 2 teaspoons jerk seasoning.

Assemble tacos. Place slaw/lettuce on each tortilla. Top with chicken, then drizzle with sauce.

Top with chopped cilantro. Serve with fresh lime wedges for drizzling on tacos.

Directions

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.