- 1 1/2 lbs thin sliced chicken cutlets
- coarse salt and fresh ground pepper
- 1 teaspoon olive oil
- 8 - 10 small sweet peppers, sliced into rounds
- 1 zucchini, halved longways then sliced into half moons
- 1 teaspoon dried oregano
- 1/4 cup balsamic vinegar
- 1/2 cup crumbled feta
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Place your chicken cutlets spread out on a plate and pat dry with a paper towel (this helps get a good sear on the chicken).
Sprinkle both sides of chicken with salt and pepper.
Place chicken into skillet. Cook on first side for about 4-5 minutes or until you can see it browning.
Carefully flip your chicken over. Let cook for 3-4 minutes longer. At this time add your sliced zucchini, peppers and dried oregano to pan. Let veggies saute around in the space the chicken is cooking in.
Gently toss the vegetables around in pan, then add 1/4 cup balsamic vinegar over chicken. Let simmer on low for a few minutes longer until vegetables are cooked through. Top each chicken cutlet with crumbled feta and serve with vegetables.
- 1 13 oz box whole wheat linguine
- 4-5 zucchinis, cut in rounds
- 1 lb asparagus, cut in thirds
- 2 red cubanelle peppers (sweet Italian peppers, can sub red bell pepper), sliced thinly
- 3-4 garlic cloves, crushed and minced
- 4 TB olive oil, divided
- salt and pepper to taste
- juice from half a lemon, optional
- Parmesan cheese, for serving
Cook linguine according to directions. Before draining pasta, reserve a 1/4 cup of water pasta cooked in.
In large non stick saute pan, heat 1 TB of olive oil. Add zucchini rounds, in batches, and cook both sides until lightly browned. Remove from pan. Add garlic and pepper strips and cook for 1-2 minutes.
Add asparagus and continue to cook for 2-3 more minutes, adding salt and pepper to the vegetables to taste. Add back in zucchini, as well as drained pasta and 1/4 cup of pasta water. Gently toss pasta with vegetables and 3-4 tablespoons of olive oil. Squeeze lemon over pasta and vegetables, if using. Serve with freshly grated Parmesan cheese.
- 1 – 1 ½ lbs flaky white fish (I used frozen barramundi, but tilapia, red snapper, or cod will work well)
- 1 ½ tsp chili powder
- 1 ½ tsp oregano
- ½ tsp cumin
- 4 tablespoons olive oil
- salt and pepper
- Corn and Black Bean Quinoa Salad
Combine chili powder, oregano, cumin, olive oil, salt and pepper in bowl. Pat dry each fish fillet and gently brush marinade on both sides.
Heat a nonstick skillet over medium high heat. Gently lay fish into skillet and let cook for about 4-5 minutes or until bottom of fish is white. Carefully flip over fish and continue to cook for another 3-4 minutes or until fish is translucent and flaky. Cooking time depends on thickness of fish so keep an eye on it and test for doneness.
Before taking fish out of pan, squeeze fresh lime juice over fillets. Serve with Quinoa, Black Bean and Corn salad.
- 2 teaspoons sesame oil
- 1 cup long-grain white rice
- 12 ounces cooked chicken sausages
- 2 red or green bell peppers
- 2 cups fresh pineapple chunks
- 1/2 cup hoisin sauce
Heat oil in medium saucepan over medium heat. Add rice and cook, stirring constantly, for 1 minute.
Stir in 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 15 minutes longer. Off heat, let rice sit, covered, until tender about 15 minutes longer. Fluff rice with fork; cover to keep warm.
Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Cut sausage into 1-inch chunks; core bell peppers and cut into 1-inch pieces.
Thread sausage, bell peppers, and pineapple onto eight 12-inch metal skewers.
Lay skewers on prepared sheet and brush with hoisin sauce. Broil skewers, turning occasionally, until vegetables are softened and well browned, 10 to 15 minutes. Serve with rice.
You will need eight 12-inch metal skewers for this recipe. (Be very careful because those metal skewers get HOT!) For the rice, I used brown long-grain rice instead of white and cooked it up in my rice cooker. For the sausage, I used Aidells Pineapple & Bacon chicken sausage (chicken apple sausage would work great too).
- 2 tablespoons olive oil
- 6 small potatoes, thinly sliced
- 1 cup torn spinach
- 2 tablespoons green onions, diced
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 large eggs
- 1/3 cup milk
- 8 ounces Parmesan cheese, grated
- 1 tablespoon parsley, minced
Heat olive oil over medium-high heat in a medium oven-proof skillet. Place potatoes in the pan, cover and cook for 10 minutes until tender but firm.
Add spinach, green onions, and garlic to the pan along with a pinch of salt and pepper to taste. Cook until spinach wilts, stirring occasionally, about 2-3 minutes.
In a medium bowl whisk together eggs and milk. Pour into the skillet ove r the vegetables. Stir once then sprinkle with Parmesan cheese. Reduce heat to low, then cover and cook until eggs are firm, about 5-7 minutes.
Place skillet in the oven, under the broiler and heat until eggs are cooked through, about 3 minutes, checking carefully so they don't burn.
Turn onto a plate.
Serve warm, room temperature or chilled.