Current Recipe

 Lightened up Marry Me Chicken with Brocollini 

• Heat 2-3  tablespoon of olive oil in a skillet over medium-high heat. Add the chicken  (dont overcrowd the pan) and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
• In the same skillet, add some more  oil. Add the pancetta, minced green onion and garlic and sauté for about 3-4 minutes until the pancetta gets a little crispy.
  
• Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
• Reduce the heat to low, and then add the cream cheese, chicken broth and half-and-half mixture, dried oregano, and red pepper flakes. Stir until the cream cheese is fully melted and the sauce is well combined.
• Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
• Sprinkle with grated Parmesan cheese and serve.
• Steam the Brocollini and serve on the side.

Quinoa Black Bean Veggie Burgers 

1. In a non stick skillet, over medium high heat add some oil to the pan. Cook the burger on each side for 4-5 minutes or until golden. 
2. Heat the bun (I like to butter it and grill it in a frying pan-makes it taste like a grilled cheese!)
3. Layer the burger, sauce, tomato slices, and the sprouts.

Ground Beef Protein Bowl

1. 1. In a pan over medium high heat, add some oil to a pan.
   2. Add the beef and spices and cook until crumbly.
   3. Transfer the potatoes to a baking sheet and roast in the oven at 400 for 15 minutes or until potatoes are soft and browned on the edges.
   4. layer up the beef, potatoes, cottage cheese  and diced avocado.
   5. Heat the honey and drizzle over the bowl.

Creamy Tuscan Salmon with Potatoes

1. Heat a skillet over medium-high heat. Add some oil and season the salmon with salt and pepper. Cook the salmon for 4 minutes per side. Remove from the pan, add some butter (if you have some or more oil) and the garlic and cook for 2 minutes. 
2. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and cook for 1 minute to release their flavours.
3. Reduce heat to low heat, add the cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.  
5. Nestle back the salmon in the sauce and heat it up for 2 minutes.
6. Top with the basil.

note: I like to boil the potatoes and add them to the skillet with the salmon.