2 cups cut-up fresh asparagus
2 yellow sweet peppers, cut into thin, bite-size strips
2 medium red onions, sliced
8 fresh mushrooms, sliced
4 teaspoons olive oil
½ teaspoon salt
4 whole wheat flatbreads
½ cup grated Pecorino-Romano cheese (2 ounces)
2 cups halved cherry tomatoes
½ cup shredded mozzarella cheese (2 ounces)
Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.
Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.
Yield 2 servings
½ oz green onion, sliced thin
Lemon, one quartered
Zucchini, cut into ½ in pieces
Mushrooms, sliced thin
Grape tomatoes, halved
Penne Pasta, cook according to package, reserve 1 cup pasta water
Parmesan Cheese, ¼ c
Chicken or vegetable stock, ½ c
Crème Fraiche or Sour Cream, ¼ c
Heat a drizzle of olive oil in a large saute pan over medium heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and soft, 4-6 minutes. Transfer to a medium bowl. Add another drizzle of olive oil and add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Turn off heat; season with salt and pepper, then transfer to the bowl with the zucchini. Wipe out pan.
Heat 1 tbsp butter and a drizzle olive oil into the saute pan over medium heat. Add tomatoes and season with salt and pepper, and Italian seasoning. Cook and stir until tomatoes are softened, 2-4 minutes. Stir in half the green onion and juice from half the lemon. Reduce heat to low, stir in stock and ¼ c reserved pasta water. Whisk in cream, season with salt and pepper.
Add zucchini, mushrooms and drained pasta to pan with sauce. Stir in 1 Tbsp butter until melted. If necessary add more preserved pasta water a splash at a time until pasta is coated win a creamy sauce.
Divide among plates and sprinkle with parmesan cheese and remaining green onion. Garnish with the remaining lemon wedges.
6 – 8 servings
12 oz. salmon fillets, skin removed
1 tsp. coriander
Kosher salt and freshly ground black pepper
1 lb. cavatappi or other short pasta
8 oz. fresh or frozen peas
4 tbsp. unsalted butter, cut into pieces
1/2 yellow onion, chopped
1/2 c. dry white cooking wine
3 tbsp. fresh dill, torn
Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.
Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.
1 loaf French bread
1 jar Alfredo sauce
1/4 cup grated Parmesan cheese
1 1/2 cup chopped cooked chicken
3/4 cup crumbled cooked bacon
1 cup diced tomatoes
1/2 cup finely chopped spinach
2 cups shredded mozzarella cheese
Preheat the oven to 425 degrees.
Cut the loaf of bread lengthwise into 2 halves.
Spread 1 cup of the Alfredo sauce on the cut bread. Sprinkle with Parmesan cheese.
Top the bread with the chicken, bacon, tomatoes, and spinach. Cover the toppings with cheese.
Bake for 15 minutes. Broil for 1 minute, if desired. Cut the pizza into 7-8 slices. Serve immediately.
FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
½ tsp. chili powder
½ tsp. cumin
1 tbsp. extra-virgin olive oil
½ onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Freshly ground black pepper
1 (15-oz.) can black beans
1½ c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
½ c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
1 tablespoon vegetable oil
6 pork chops
1 teaspoon seasoned salt
Hash Brown Mixture
1 can (10.75 ounce) condensed cream of mushroom soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 ounces) frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided
Preheat oven to 350°F.
Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)
Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
Hash Brown Mixture
Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.
Pour into a 13×9-inch baking dish that has been sprayed with non-stick spray or buttered.
Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
Bake in 350°F oven for 40 minutes.
After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.
Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.
2 teaspoons olive oil
1 pound boneless and skinless chicken thighs diced into 1-inch pieces
2 teaspoons minced garlic
1/3 cup barbecue sauce
Salt to season
10 stand and stuff taco shells
2 cups shredded mozzarella cheese
1/3 of green bell pepper, sliced thinly
1/4 of a red onion sliced thinly
1/4 cup sliced mushrooms
2 tablespoons sliced olives
Italian seasoning, TT
Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.
Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.
Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.
Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.
3-4 chicken breasts, shredded
2 tablespoons of Homemade Taco Seasoning
1 can of Rotel
28-ounce can green enchilada sauce
8 – 16 ounces shredded Monterey jack cheese (depending how much cheese you like)
12 – 16 corn tortillas
Boil chicken until cooked through. Shred using a stand-up or hand mixer.
Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
In a large bowl combine your chicken with the taco seasoning and Rotel and mix well. Set aside.
Spray the inside of your crock pot casserole dish with non-stick cooking spray.
Pour a little enchilada sauce on the bottom of your pan, then start your layering.
Cover the bottom of the pan with tortillas (you don’t have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
Top with shredded cheese.
Continue layering tortillas, chicken, sauce, and cheese.
You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
Place the lid on the casserole and cook on low for 2-3 hours.
Cut and serve with sour cream, tomatoes, cilantro and onions.
3 chicken breasts, about 1lb each
1/2 teaspoon salt, to taste
1/2 teaspoon cracked black pepper, to taste
3 teaspoons minced garlic
1 package pepperoni slices
2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided
2 1/2 cups marinara sauce
Italian seasoning, to taste
Preheat oven to 400°F.
Butterfly the chicken breasts and season with salt and pepper, inside and out.
Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
Pour the marinara over top of the chicken and into the dish.
Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
Top the dish with the remaining pepperoni slices.
Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.
For the fajita filling:
1 1/2 pounds shrimp, peeled and deveined (and thawed if frozen)
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons chopped fresh cilantro
Tortillas, lime wedges, sour cream, guacamole and cilantro lime sour cream, for serving
For the cilantro lime sour cream:
1 cup sour cream
1/3 cup green salsa
1/3 cup cilantro
1-2 tablespoons lime juice
1 clove garlic
Sprinkle the shrimp with chili powder, cumin, garlic powder, cayenne, salt and pepper. Toss to coat the shrimp evenly with seasoning.
Heat olive oil in a skillet. Add peppers and onions, cook 3 minutes. Add shrimp and cook until opaque, about 2 minutes per side. Sprinkle with cilantro and drizzle with lime.
Make the cilantro lime sour cream by combining all of the ingredients in a food processor or blender and mixing well.
Serve shrimp filling in warm tortillas or lettuce cups and serve with the cilantro lime sour cream, sour cream, guacamole, or your favorite fajita toppings.