1 ½ lbs chicken cutlets
8 oz medium pasta shells
1 pint cherry tomatoes, halved
4 oz fresh mozzarella cheese, cut into ¼ inch cubes
½ cup fresh parsley, chopped
¼ cup grated Parmesan cheese, plus more for serving
2 Tbsp butter

Bring large pot of salted water to boil for pasta.

Meanwhile, heat grill to medium, lightly brush with oil.

Season chicken with salt and pepper.

Grill until cooked through, 2 to 3 minutes per side.

Remove from grill and gut into thin strips.

Cook pasta until al dente, according to package instructions.

Reserve 1 cup pasta water; drain pasta and return to pot.

Add chicken, tomatoes. Mozzarella, parsley, Parmesan, and butter.

Toss to combine.

Add reserved pasta water a little at a time to create a sauce that coats shells.

Serve with more parmesan.

4 bone in pork rib chops (2 ¼ pounds total and ¾ to 1-inch thick)
Coarse salt and ground pepper
3 Tbsp vegetable oil
½ lb green beans, trimmed and cut into 1-inch lengths
1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
1-inch piece fresh ginger, peeled, thinly sliced
1 jalapeno (optional) thinly sliced crosswise
6 ½ oz roasted yellow or red peppers (about 4), drained, rinsed and diced, medium

Heat a large skillet over high.

Pat pork chops dry and season generously on both sides with salt and pepper.

Add 1 Tbsp oil to skillet and swirl to coat.

Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once.

Transfer chops to a serving platter, cover loosely with foil, let rest 5 minutes.

Wipe skillet clean and heat over medium high heat.

Add 2 Tbsp oil, green beans, scallion whites, and ginger.

Cook, stirring occasionally, until ginger and scallions are soft and green beans are tender-crisp, about 3 minutes.

Season with salt and pepper.

Add jalapeno (if using) and scallion greens and cook, one minute.

Add peppers and cook until warmed through; season with salt and pepper.

To serve, top chops with vegetables.

2 lbs boneless, skinless chicken breasts cut into strips
1 T olive oil
1 each, green, yellow and red pepper, cut into thin strips
1 medium onion, cut into thin wedges
2 T fajita seasoning mix
¼ c water
2 T honey
1 T dried parsley
1 tsp garlic powder
½ tsp salt
½ cup unsweetened pineapple chucks, drained
8 flour tortillas

Directions:

½ of a 16oz tube of refrigerated, cooked polenta
1 Tbsp olive oil
4 uncooked, sweet Italian sausage links (about 1 pound), each cut into 4 pieces
½ cup apple juice
¼ c balsamic vinegar
2 Tbsp snipped dried tomatoes
1 8 oz pkg mixed salad greens
¼ cup pine nuts for slivered almonds

Preheat oven to 400°. Cut polenta into ¼ in slices; cut each slice in half. Brush with oil. Arrange in a single layer in shallow baking pan. Bake 15 minutes or until light brown, turning once.

Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes, turning to brown evenly. Remove from skillet, drain fat and wipe skillet.

Return sausage to skillet; add apple juice, vinegar and tomatoes. Bring to a boil; reduce heat and simmer, covered 8 to 10 minutes or until sausage is no longer pink.
To serve, divide salad greens among four plates. Arrange polenta slices and sausage pieces next to greens. Drizzle balsamic mixture over it all. Sprinkle with nuts.

6 oz spaghetti, cooked and drained
1 tsp oil
6 eggs, beaten
1 pkg chopped frozen spinach (10 oz)
½ c green onion, thinly sliced
¼ c chopped parsley
1 tsp basil
1 c Ricotta cheese
½ c milk or half and half
1 c Mozzarella cheese, shredded
½ tsp Worcestershire sauce
½ tsp salt
¼ c Parmesan cheese, grated
Pepper to taste

Directions:

1 pound boneless beef top sirloin steak, ¾ inch thick
1 Tbsp vegetable oil
½ lb small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
¼ c water
1 (12 oz) jar beef gravy
1 (10 oz) package frozen peas and carrots
¼ tsp dried thyme
1 small (4 ½ oz) can refrigerated buttermilk-flavor biscuits

Heat oven to 400°
Cut beef steak lengthwise in half, then crosswise into ¼ in thick strips
Heat oil in large ovenproof skillet over medium high heat until hot.
Add beef, cook 1 to 2 minutes or until outside surface of beef is no longer pink. Remove.
Combine mushrooms, onion, ¼ cup water and garlic in the same skillet.
Cook and stir 3 minutes or until onion is tender.
Stir in gravy, vegetables and thyme; bring to a boil.
Remove from heat; stir in beef.
Cut biscuits in half; arrange in a ring on top of beef mixture.
Bake 12 to 14 minutes or until biscuits are golden brown.

For the vinaigrette:
¼ cup freshly squeezed lemon juice
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

For the chicken
¾ cup shredded asiago cheese
¼ cup Japanese breadcrumbs (panko)
1Tbsp chopped fresh flat leaf parsley
½ cup of all purpose flour
1egg
2Tbsp water
4 boneless, skinless chicken breast halves
1 ½ tsp salt
1 ½ tsp freshly ground pepper
¼ cup of olive oil

Directions:

• 8 ounces uncooked spaghetti
• 2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 2 eggs
• 1/2 cup milk
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

2 bone-in chicken breast halves
1 tablespoon olive oil
4 ounce can diced green chile peppers, drained
1/2 jalapeno pepper, chopped
1/2 clove garlic, minced
4 ounces cream cheese
1 cup shredded Monterey Jack cheese, divided
1/4 cup water
4 (10 inch) flour tortillas
1/2 cup heavy cream

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Chop the meat. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.

As the cheese begins to melt, gradually stir in the water. Add the chicken meat, and stir into the skillet. Remove from the heat.

Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 8×8 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, pour cream over all.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

4, 4-to 5- ounces fresh or frozen halibut steaks, 1inch thick
1 small lime
¼ tsp salt
¼ tsp cayenne pepper
1 cup chopped fresh strawberries
¼ cup finely chopped seeded fresh jalapeno pepper
2 tsp snipped fresh cilantro
½ tsp cumin seeds, toasted*
1/8 tsp salt
2 T olive oil

Thaw fish, if frozen. Rinse fish; pat dry w/ paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside.

In a small bowl combine lime peel, the ¼ tsp salt, and cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Sear fish in olive oil on medium high heat until opaque, about 4-5 minutes on each side.

Meanwhile, in a medium bowl combine chopped lime, strawberries, jalapeno pepper, cilantro and the 1/8 tsp salt. Serve with the fish.