For 2 ppl:

6-8 hard boiled eggs
8 pieces of bacon
2 avocados
2 tomatoes

Chop up in bite size pieces and eat like a salad :)

SO yummy. The more avo's the better.

1 lg. stewing chicken (about 5 lbs.) or 2 fryers
1/4 c. butter
1/4 c. almond flour
2 c. chicken soup or broth
2 c. sour cream
1/2 c. lemon juice
1/2 tsp. Seasoned Salt
1/8 tsp. cayenne
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 pkgs. frozen chopped spinach, cooked and drained
1 (6 oz.) can mushroom pieces and juice
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. grated Cheddar or Monterey Jack cheese
Parsley, chopped (as much as you like)

Cook chicken in season water. Reserve stock. Debone and cut into bite-size pieces. Melt butter in a large saucepan. Stir in flour. Slowly add the chicken soup. Cook over low heat, stirring constantly, until thickened. Add sour cream, lemon juice and seasonings. Mix well.Add spinach, mushrooms, onion and celery and parsley.
Preheat oven to 300 degrees. Spoon a layer of spinach mixture into a buttered 3 quart casserole. Add a layer of chicken. Repeat. Top with cheese. Bake, uncovered, for 25 to 30 minutes or until bubbly. Do not freeze. Serves 10 to 12.

Venison Medallions with Mushrooms
 
1 pound venison tenderloin, cut in medallions
salt and pepper
1 large onion, sliced thin
2 cloves garlic, diced fine
3 tablespoons butter
4 ounces mushrooms, your favorite
1 1/2 tablespoons flour
1 cup water (or a combination of wine and water, I like dry sherry)
1 beef bouillon cube
 
 
Sprinkle salt and pepper over venison and put it aside.  In a large non-stick pan, sauté the onions in 1 tablespoon of butter until are partially done; add garlic and cook another 2 or 3 minutes; add mushrooms and sauté another 5 or 10 minutes.  While the vegetables are cooking, use another skillet, either stainless or cast iron (that can be put in a 400 degree oven) for the venison. Put 1 tablespoon butter in the pan and quickly brown both sides of the venison then put the pan in a 400 degree oven for about 5 minutes, depending upon thickness.  While the venison cooks,  add 1 tablespoon butter and the flour to the vegetable pan, stirring until it becomes a paste.  Add the liquid and continue to stir until it develops a gravy consistency.  Remove the medallions and let rest for 3 – 5 minutes. .Serve vegetables and sauce over the medallions.