Prep Time: 15 min
Total 40 min
​Calories 710

INGREDIENTS

• 1 | 2 Zucchini
• 4 oz | 8 oz Button Mushrooms
• 1/4 oz | 1/2 oz Parsley
• 1 | 2 Shallot
• 1/2 C | 1 cup Flour
• 12 oz | 24 oz Chicken Breasts
• 1 Pack | 2 packs Basmati Rice
• 1 | 2  Chicken Stock Concentrate
• 2 tbsp | 4 tbsp sour cream

BUST OUT

• shallow dish
• 2 large pans
• plastic wrap
• oil (2tsp |4 tsp)
• butter (2 Tbsp | 4 Tbsp

1. Prep - Wash and dry all produce. Halve zucchini lengthwise then slice into thin half-moons.  Trim then thinly slice mushrooms.  Finely chop parsley.  Halve, peel and mince shallot.  Set aside 2 TBSP flour for sauce, then place the rest i n a shallow dish.
2. Cook zucchini - Heat a drizzle of oil in a large pan over high heat.  Add zucchini and cook, tossing, until nicely browned, 7-10 minutes.  Season with salt and  pepper.  Remove pan from heat.
3. Butterfly chicken - With your hand on one chicken breast, cut 3/4 of the way through center, parallel to cutting board, stopping before you slice through.  Open it up, cover with plastic wrap, and pound with a heavy pan or mallet until 1/2 inch thick.  Repeat with remaining chicken breast.  Season both with salt and pepper, then toss in flour in dish to coat, shaking off excess.
4. Cook Chicken and rice - Heat a drizzle of oil in another large pan over medium-high heat.  Add chicken and cook until browned and cooked through, 2-3 minutes per side.  Remove from pan and set aside to rest (TIP: Cover chicken with foil to keep warm)  Meanwhile, cook rice in microwave according to package instructions.
5. Start Sauce - Melt 1 Tbsp butter in pan used to cook chicken over medium high heat.  Add mushrooms and cook, tossing until tender, 4-5 minutes.  Add shallots and another 1Tbsp butter and cook, tossing, until better melts. 1-2 minutes.  Add reserved 2 Tbsp and stir for 1 minute.  Whisk in stock concentrate and 1/2 C water and let sauce thicken, 1-2 minutes more.
6. Finish Sauce & Serve- Reduce heat under pan to low. Stir in sour cream an half the parsley.  Season with salt and pepper.  If zucchini has cooled, quickly reheat in pan.  Divide rice, zucchini and chicken between plates.  Drizzle sauce over everything, garnish with remaining parsley and serve.

TIP:  Can also use Pork for this recipe.

Prep : 10 min
Cook time: 20 min
​Total time: 30 min
​Serves 6-8

Ingredients:

• 2 1/2 lbs red potatoes, skin on 3/4 inch dice
• 1 cup plain greek yogurt
• 2 green onions, thinly sliced
• 3 1/2 tbsp dijon whoe grain mustard
• 1 tbsp dijon mustard
• salt/pepper to taste
• handful of dill chopped

INSTRUCTIONS:

1. Add potatoes and enough cold water to cover in a stock pot.  Simmer on medium about 20 minutes (do not boil) until potatoes are fork-tender.  Drain.
2. Cool potatoes for 10 minutes in a single layer on a baking sheet
3. In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper and dill.  Stir to mix well
4. Add the cooled potatoes to the yogurt mix and toss until all potatoes are well-coated.  Pop in the fridge until ready to serve.

Yields: 6 servings
Prep:  15 min
​Cook time: 30 min

INGREDIENTS:

• 4 slices bacon, diced
• 2 Tbsp unsalted butter
• 2 cloves garlic, minced
• 1 onion sliced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground pepper to taste
• 2 tbsp chopped fresh parsley leaves

DIRECTIONS: 

1. Heat in a large stockpot over medium heat.  Add bacon and cook until brown and crispy, abut 6-8 minutes, transfer to a paper-towel lined plate ; set aside
2. Melt butter in a large stockpot over medium heat.  Add garlic, onion, carrots and celery. Cook, stirring occasionally until tender, about 3-4 minutes.  Stir in cauliflower and bay leaf.  Cook, stirring occasionally, until barely crisp-tender about 3-4 minutes.
3. Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken broth and milk, and cook whisking constantly until slightly thickened about 3-4 minutes
4. Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper to taste.  If the chowder is too thick, add more milk as needed until desired consistency is reached.
5. Serve immediately, garnished with bacon and parsley 

INGREDIENTS:

• 3 tbsp taco seasoning
• 1 cup chicken broth
• 1 lb boneless skinless chicken breast

DIRECTIONS:

Dissolve taco seasoning into chicken broth.  Place chicken breasts in crock pot and pour chicken broth over.  Cover and cook on low for 6-8 hours.  With fork, shred the chicken into bite size pieces.  To freeze, place shredded meat into freezer bags with the juices.  Press out all the air and seal.


​Serves 8

Total time: 375minutes
Prep Time:  15 minutes
​Servings:  6 servings

Ingredients:

• 2 lbs fresh green beans
• 2 lbs ham
• 4 baking potatoes
• 1 large onion
• salt/pepper to taste

Prep time 15 min
​

Ingredients:

• 1 head romaine lettuce
• 1 avacado, pitted, and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheesee
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernal corn drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing (see below)

Skinny Cilantro Lime Dressing Ingredients

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 TBsp Lime juice
• 1 Tbsp honey
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 Tbsp olive oil

TO MAKE SALAD:
Toss all salad ingredients together until combined, or serve "rainbow-style" line up on top of the lettuce.  Drizzle and toss with honey lime vinaigrette and serve

TO MAKE THE DRESSING:
Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combines.  Gradually stream in olive oil while pulsing to combine

​Yields:  4-6 servings

http://www.foodrepublic.com/recipes/a-very-simple-salmon-burger-recipe/

​

To Finish And Serve

• 1 tablespoon vegetable oil
• lemon wedges

To Finish And Serve: 

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
2. Gently lay burgers in skillet and cook until crisp and well browned on first side, 4 to 5 minutes.
3. Gently flip burgers and continue to cook until golden brown on second side and burgers register 125 to 130 degrees, about 4 minutes.
4. Serve with lemon wedges.

FOR THE DRESSING

• 1/2 Cup mayonnaise
• 2 Tbsp sugar
• 2 Tbsp vinegar
• 1 tsp salt

FOR THE SALAD:

• 4 cups baby spinach
• 1 red onion, sliced
• 8 slices bacon, cooked and chopped
• 4 hard boiled eggs chopped
• 2 Cups sliced mushrooms
• 4 quart size mason jars

Whisk together dressing ingredients in a small bowl or measuring cup until completely combines

Place a few tbsp of dressing in the bottom of each jar

Divide remaining ingredients among the jars, layering in the following order; red onion, egg, mushroom, bacon, spinach.  Twist on the top to seal your salads and refrigerate until ready to serve

​Serves 4

• 2 Tbsp olive oil
• 1 large yellow onion sliced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons fresh thyme, minced
• 1 (8oz) pkg of white mushrooms, stems removed and sliced
• 1 (8oz) package cremini mushrooms, stems removed and slice
• 2 Quarts low sodium vegetable broth
• 1/2 cup rinsed quinoa
• Salt and pepper to taste

Place a soup pot over medium heat an coat with the olive oil.  Add the onion, carrrots and celery and ook until tender about 5 minutes.  Stir in the garlic, bay leaves, thyme and mushrooms and cook until mushrooms are tender about 5 minutes

Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and continue to simmer for 20 minutes to cook the quinoa.  Stir the soup occassionally while simmering.  Season with salt and black pepper, to taste Ladle into bowls and serve.

Note:  this soup freezes beautifully, place cool soup in an airtight container and freeze for up to one month.

Yields: 6-8 servings
prep time 10 minutes
cook time:  30 minutes
​total time:  40 minutes