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    BBQ Flatbread Bread

    1. Either Grill the chicken for 5-6 minutes per side or until internal temperature of poultry has been reached or cook in a skillet. Let stand for 2-3 minutes and slice thinly.
    2. Assemble the pizza by diving the chicken and the peppers over the flatbread.
    3. Top with the cheese, then the bacon and either grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted or on a baking sheet in the oven at 400 for about 6-7 minutes or until cheese is melty.
    4. Top with little dollops of the sauce, diced avocado and cilantro. 
    1. Spread half of the enchilada (red) sauce over the bottom of a deep baking dish with sides and spread it around the bottom of the pan (pick a pan size for the amount of servings).
    2. Preheat oven to 400.
    3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture for 3 minutes, add the diced chicken and cook till lightly browned on all sides.
    4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
    5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
    6. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
      Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 

    Meatballs:

    1. In a large skillet , add some oil to the pan. Add the meatballs and brown them on each side.
    2. Add the marinara and simmer for up to 2 hours  

    Dish Chicken Pan Roasted Chicken with Bacon. Green Beans

    1. Preheat the oven to 400.
    2. Heat some oil in an oven proof skillet over medium high heat.
    3. Add the chicken breasts and cook for 4 minutes per side.\
    4. Transfer the Chicken in the pan to to the oven and cook for 10 minutes. 
    5. In another skillet over high heat, heat the pan for 30 seconds and then add some olive oil.
    6. Add the beans and salt and pepper.\
    7. Toss the beans and cook for 3 minutes.
    8. Add some water to the pan and cook for another 5 minutes.
    9. Toss in the bacon and stir.

    PLATE THE DISH:

    Place the chicken on a plate, top with some salsa and spoon a little balsamic over top.

    Serve with some green beans on the side.

     

    Salmon Patties with Asparagus

    1. In a non stick skillet over medium high heat, add some oil to the pan and cook the patties on each side (3-4 minutes).
    2. Transfer that asparagus to a baking sheet and drizzle with olive oil and salt and pepper and roast in a preheated oven at 400 degrees for 6-8 minutes.
    3. Serve the patties with some sauce.

    Korean BBQ Meatballs with Mashed Potatoes

    1. For a lower fat way of cooking this meal, you can  bake the meatballs on a baking sheet sprayed with cooking spray or oil for 12 minutes at 400 degrees, turning over half way through.
    2. Or in a saute pan with a little oil over medium heat.
    3. Drain the fat and wipe out the skillet.
    4. Place the meatballs in the saute pan and pour the sauce over and cook over medium heat until the sauce thickens and the meatballs are cooked through.
    5. Boil the potatoes in a pot of salted water until fork tender.
    6. Drain, return to the pot and add the butter and cream cheese and mash the potatoes. Add milk (not provided as this always leaks no metter how sturdy the container) as needed to make the potatoes creamy but not liquidy. 
    7. Mash and adjust for salt and pepper.

     Shawama Chicken Bowl

    1. Grill the chicken until the internal temperature of poultry has been reached.
    2. Heat the rice.
    3. Serve the chicken thinly sliced with some of the salad and tahini drizzled over.

     

    Lentil and Sweet Potato Chili

    1. In a large pot, heat some oil over medium heat and add onion mixture and cook for about 4 minutes.
    2. Add the lentils and corn and cook for 2 minutes.
    3. Add the broth and half the amount of the broth provided of water and cook the lentils for 15 minutes. Add more water if needed and season with salt and pepper.
    4. Add sweet potatoes, and tomatoes and cook until they are tender. 
    5. Add the green pepper and cook for 5 minutes and adjust the seasoning.
    6. Top the chili with some diced avocado. 

    Broiled Cod with Roasted Veggies.

    1. Arrange the cod on a baking sheet lined with parchment paper.
    2. Broil the fish on the unglazed side for 4 minutes, then turn over and broil for another 4 minutes.
    3. Spread some of the extra glaze over top. 
    4. Transfer the veggies to a baking sheet and roast in oven at 400 for 30 minutes.

     

    :

    1. In a large nonstick skillet, heat 1 tablespoon of oil over high heat until very hot.
    2. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
    3. Add more oil to the skillet; then add the remaining chicken.
    4. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes.
    5. Return the first batch of chicken to the pan. Turn the heat down to medium and add the sauce and cook until thickened.
    6. Stir in the cashews and the green onions.
    7. Heat the rice and serve over rice.

     

    Prosciutto, Fig and Arugula Pizza

    1. Sprinkle the mozzarella over the flatbread.
    2. Tear up the Prosciutto and arrange it over the cheese.
    3. Place in a preheated oven (400) and bake until cheese is a little melty.
    4. Cut the figs in 4 and arrange them over the pizza.
    5. Place back in oven and bake until the crust is golden.
    6. Take it out of the oven and drizzle some of the balsamic glaze and top with the arugula. 

    Parmesan Crusted Salmon with Asparagus

    1. Roast the salmon in the oven at 400 for 8-10 minutes.
    2. Transfer the asparagus to a baking sheet, drizzle with olive oil, salt and pepper and roast at the same time.

    Bowl

    This bowl can be microwaved for a minute just to heat up the rice but not to cook the salad.

    Please remove the hummus and mouhammra before heating.

     

    Chicken Bruschetta with Veggie Medley

    1. Grill the Chicken on the BBQ for 4 minutes per side or until internal temp is reached for poultry.
    2. Transfer the chicken to a baking dish and top the breast with the cheese and bake at 400 for about 4 minutes and finish off with broil to ensure that the cheese is melted.
    3. Drizzle the balsamic dressing over top.
    4. Roast the veggies on a baking sheet in the oven at 400 or on the BBQ, cook the veggies until tender or an air fryer if you have one.

     

    1. Heat some of the Ghee (clarified butter) in a skillet over medium high heat.
    2. Add some chicken being careful not to overcrowd the pan. Brown the chicken on both sides and reserve to a plate.
    3. Brown all the chicken in batches adding a little more ghee if necessary.
    4. Reduce the heat to medium and add the onion, garlic, ginger container and cook for 4 minutes.
    5. Add the tomato paste and stir.
    6. Add the liquids and salt and pepper to taste.
    7. Add back the chicken and cook for 15 minutes or until chicken is cooked through.
    8. Season to taste if needed and top with cilantro.

    Garlic Naan:

    Spread the butter on the naan bread and cook in oven at 400 for 5-7 minutes.

    Chicken Orzo Skillet

    1. In a saute pan over medium high heat, add some olive oil and stir fry the onion mixture for 2-3 minutes.
    2. Add the chicken, salt and pepper and cook until golden.
    3. Add the rest of the ingredients except the spinach and the feta.
    4. Cook until liquid is absorbed.
    5. Adjust the salt and pepper.
    6. Add the spinach and feta and cover and wilt.

    Wild caught Cod Fish Bowl served with Avocado Crema

    1.  Heat 1 tablespoon of olive oil in a heavy skillet on medium heat. When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
    2. Steam the Brocollini in a sauce pan with a little water for 3-4 minutes. 
    3. Serve over hot cooked rice with the salsa,  and avocado cream.

    Chicken Lettuce cups with Coleslaw

    1. Cook either in a skillet OR in the Air Fryer (preferred method). If you are using a skillet, heat oil in a large non-stick skillet over medium-high heat. When hot, add chicken with the marinade and cook for about 12-15 minutes or until cooked through, stirring frequently. Do not overcrowd the chicken. Cook in batches if need to.
    2. Slice the chicken in strips.
    3. To assemble a chicken wrap: Layer the heated rice, sliced chicken, cucumbers, green onions, and sweet chili sauce.

    A date with Justin Brie-burger with Roasted Fries

    1. Grill the Burgers for 4-5 minutes per side or until internal temperature of beef has been reached. 
    2. During the last 2 minutes, top the burger with the Brie.
    3. Slice the bun in half and butter it and grill them in a non stick pan until they are golden. 
    4. Spread the bun with some spicy mayo and add some of the dates to the bun with the mayo.
    5. Heat the bacon for about 1-3 minutes in the microwave.
    6. Top the burger with bacon and arugula .
    7. Roast the potatoes in the oven at 400 for 12-15 minutes.

     

    Cooker Chicken Tacos
    1. Place the chicken in the crock pot or slow cooker or Instant pot.
    2. Top chicken with salsa (no water needed).
    3. Cover and cook LOW for 4 to 6 hours, until chicken shreds easily or 1 hour in the Instant pot.
    4. When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
    To serve,
    1. Warm the tortillas in a dry pan over medium high heat for 30 seconds each side.
    2. Top with chicken, slaw, sliced avocado and enjoy.

    Hawaiian Flatbread Pizza

    Preheat the oven or the BBQ.

     Spritz the flatbread with some oil and bake or gril it for about 3 minutes. Top the bread with some BBQ sauce and layer all of the ingredients ending  with the pineapple. Bake or grill until the cheese is melty.

    (hint: I layer sauce, ham, cheeses, bacon, pineapple)

     

    Asian Salmon with Lime drizzle served with Jasmine Rice and spinach
    1. Roast the salmon in the oven at 375 for 8-10 minutes.
    2. Heat the rice.
    3. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
    4. Layer the rice, the spinach and top with the salmon 

     

    Apple Cranberry Turkey Burgers with Sweet Potato Fries

    1. Heat a non stick skillet over medium high heat and add some oil to the pan. Cook for 4-5 minutes per side. 
    2. Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.
    3. Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves and add the top bun.
    4. Roast the potatoes in the oven at 400 for 12-15 minutes.

     

    Salad Pitas

    1. Grill the chicken or cook in a non stick skillet. Slice thinly and set aside.
    2. Heat the pitas in a dry skillet for 30 seconds per side.
    3. Spread some baba ganouche, then layer the lettuce, sliced chicken and salsa over top.

    Veggie Burrito Bowl

    1. In a saucepan over medium heat, add some olive oil and saute the onions for 3-4 minutes. 
    2. Add the black beans and salt and pepper and cook for 2 minutes.
    3. Heat the rice.
    4. Layer the rice, lettuce and sprinkle the rest of the ingredients (including the cilantro and squeeze of lime).
    5. Drizzle the chipotle sauce. 

     General Tso Meatballs served with Snap Pea and Celery Saute

    1. In large skillet over medium high heat, add some oil. Add meatballs and cook until seared on all sides, about 3 minutes per side. Remove meatballs from skillet and drain fat.
    2. To the skillet over medium heat, sauce and add back meatballs. Simmer until meatballs are cooked through, 6 to 8 minutes more.
    3. Saute: In a seperate stir fry pan or wok over high heat, add the sesame oil and then saute the veggies with salt and pepper for 4 minutes until they are crisp tender.
    4. Heat the rice and serve.

    Pork Tacos

      • Transfer pork with the juices to a Dutch oven (casserole) or a Slow Cooker (oven heated at 375  and cook until pork is beginning to turn tender, about 3.5-4 hours or Slow Cooker on medium for 8 hours). Remove lid and cook until pork is very tender and pulls apart easily with a fork.
      • Remove pork from Dutch oven and let rest
      • Shred pork using two forks.
      • Heat the tortillas and serve with pickled onions, coleslaw and a dollop of sour cream.

    Thai Chicken Curry 

    1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
    2. Add the curry container and stir. Add salt and pepper to taste. 
    3. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil.
    4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
    5. Top with herbs and serve with heated rice. 

    Salmon Bow-Tie Pasta with Peas and Asparagus

    1. Roast salmon at 400  for 8 minutes on a baking sheet, set aside until cooled and break apart into smaller pieces.
    2. Cook pasta and add the peas and asparagus during the last 3 minutes of cooking.
    3. While pasta is cooking, prepare sauce.

    Sauce:

    1. In a non stick skillet over medium high heat, add 2 tsp butter or oil. 
    2. Add garlic and cook for 1 minute.
    3. Pour the cream into the pan and cook and stir until mixture bubbles and thickens. 
    4. Add cheese, dill, lemon juice and zest. Mix well.
    5. Drain pasta and vegetables and add them to the sauce. 
    6. Add the salmon and toss gently.
    7. Serve immediately with some parmesan sprinkled over top and freshly ground pepper.

    Grilled California  Chicken with Quinoa Fried Rice (I don’t put the avocado in the ingredients as I have had such bad luck lately and this week included, they were horrible so I couldn’t send them)

    1. Grill the chicken for 6 minutes per side. Lay a sheet of foil on the grill and place the chicken on the foil to prevent the cheese from making a mess on the grill. Sprinkle the chicken with the cheese and close the top of the BBQ and let the cheese melt. 
    2. Top the chicken with the bruschetta topping. 
    3. In a non stick stir fry pan, over high heat add some oil and the quinoa. Stir fry and add the veggies and the Tamara sauce and stir fry until well mixed

     

    Salmon Patties with Asparagus

    1. In a non stick skillet over medium high heat, add some oil to the pan and cook the patties on each side (3-4 minutes).
    2. Transfer that asparagus to a baking sheet and drizzle with olive oil and salt and pepper and roast in a preheated oven at 400 degrees for 6-8 minutes.
    3. Serve the patties with some sauce.

    Chicken Tostadas

    1. Preheat the oven to 400. Place the tortillas in a single layer on the prepared baking sheet.
    2. Lightly spray the tops of tortillas with nonstick cooking spray. Or brush with oil. Bake for 8 to 10 minutes, or until golden brown and crisp.
    3. In a non stick skillet over medium high heat, add the chicken and cook in batches so as not to overcrowd the pan. Cook until golden on all sides.
    4. Spoon some chicken on the crispy tostadas, top with pineapple salsa and guacamole.

    Sweet Potato and Coconut Stew

    1. Heat some oil in a large heavy bottomed pot over medium high heat.
    2. Add the onions and saute them until they are translucent and soft (about 5 minutes).
    3. Add the spices and stir and some salt and pepper.
    4. Add the sweet potatoes and stir.
    5. Add the lentils and more salt and pepper.
    6. Add the stock and stir. Bring to a boil. Once it is boiling, reduce to simmer and cook until the sweet potatoes are soft.
    7. Add the coconut milk and kale and cook for 3 minutes.
    8. Adjust the seasoning and add the optional cilantro ad pomegranate.

    with Sausage

    1. Bring a large pot of water to boil and cook the pasta until it's "al dente". Reserve 1 cup of the cooking water and drain the rest. 
    2. In a skillet over medium high heat, add some olive oil and cook the sausage breaking it up util it begins to brown.
    3. Add the green onion, garlic, and the mushrooms and cook for 3 minutes.
    4. Add the cherry tomatoes and cook for another 3 minutes.
    5. Add the broth to the pan and cook stirring one minute.
    6. Add the pasta and cheese and some of the cooking water to loosen if necessary. Season with salt and pepper. 

    Chicken Bruschetta with Veggie Medley

    1. Grill the Chicken on the BBQ for 4 minutes per side or until internal temp is reached for poultry.
    2. Transfer the chicken to a baking dish and top the breast with the cheese and bake at 400 for about 4 minutes and finish off with broil to ensure that the cheese is melted.
    3. Drizzle the balsamic dressing over top.
    4. Roast the veggies on a baking sheet in the oven at 400 or on the BBQ, cook the veggies until tender. 

     

     Salmon Patties with Asparagus (the salmon patties may need to be re-shaped before cooking them as they don't have breadcrumbs in them so they are very delicate).

    1. In a non stick skillet over medium high heat, add some oil to the pan and cook the patties on each side (3-4 minutes).
    2. Transfer that asparagus to a baking sheet and sprinkle with some oil and roast in a preheated oven at 400 degrees for 6-8 minutes.
    3. Serve the patties with some sauce.

    Chicken Burgers served with Caprese Stuffed Portobellos

    1. Either cook the burgers on medium high heat in a saute pan with a little oil for 4 minutes per side or on a greased BBQ.
    2. Top the burger with a  dollop of the homemade tzaziki.
    3. Portobellos: Place the mushrooms on a baking sheet and drizzle some olive oil and salt and pepper and roast in the oven t 400 for 6 minutes. Then remove from oven and  top with bocconcini cheese and tomatoes and sprinkle with salt, pepper and  mozarella and drizzle with olive oil and cook in the oven (400) until the cheese melts . Drizzle with balsamic and basil. 

    Grilled Salmon with Garlic Butter Grelots

    1. Grill the salmon on the BBQ (making sure that you grease the BBQ first) . Cook for 8 minutes. OR Transfer the salmon to a baking sheet and preheat the oven to 400. Bake the salmon in the oven for 9-12 minutes
    2. Serve the salmon with some salsa. 
    3. Wash the grelots and add them to a pot of salted boiling water and cook until they are tender. Drain. Add the butter and garlic to the pan and saute for 1 minute. Add the potatoes and salt and pepper to taste. 
    4. If you have the cauliflower option: Transfer the cauliflower to a baking sheet and roast in the oven at 400 for 12-15 minutes.

     

    Defined Dish One Pot Chicken Pot Pie Pasta

    1. In a Dutch Oven or large skillet, heat some oil over medium high heat.
    2. Add the carrot/onion/celery bag and saute for 3-4 minutes.
    3. Add the pasta, the liquid, and the spices (not the parsley), and simmer for 12 minutes. 
    4. Stir in the peas, diced chicken, parsley and lemon and remove from heat and cover.
    5. Let stand 5 minutes.
    6. Adjust the seasonings with salt and pepper if needed.

    Korean Beef or Chicken

    1. Brown the beef or chicken in a non stick cooking pan with some oil using a wooden spoon to crumble it .
    2. Drain the fat .
    3. Add the sauce .
    4. Let it cook till the liquid is almost evaporated.
    5. Heat the rice .
    6. Separate into bowls .
    7. Top with beef , cucumber , Kimchee, green onion and sesame.      

     Chipotle Chicken Tostadas

    1. Preheat the oven to 400. Place the tortillas in a single layer on the prepared baking sheet.
    2. Lightly spray the tops of tortillas with nonstick cooking spray. Or brush with oil. Bake for 8 to 10 minutes, or until golden brown and crisp.
    3. In a non stick skillet over medium high heat, add the chicken and cook in batches so as not to overcrowd the pan. Cook until golden on all sides.
    4. Spoon some chicken on the crispy tostadas, top with pineapple salsa and guacamole.

    Chicken Parmesan

    1. Heat some olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
    2. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce.
    3. Layer each chicken breast with equal amounts of mozzarella cheese.
    4. Bake in the preheated oven (400) until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    5. Saute the zucchini in a non stick skillet with a little oil. Cook for 3 minutes, add salt and pepper and top with some marinara sauce. 

    Vegan Lentil and Potato Stew

    1. In a non stick skillet add some oil of choice to it and heat the oil over medium high heat.
    2. Add the onion and sauté for a couple of minutes or until softened and fragrant. Stir in the potatoes and carrots and cook for another five minutes, stirring occasionally, to brown slightly.
    3. Add the garlic and rosemary, cook for an additional minute, then add the spices and stir for about 30 seconds.
    4. Pour the apple cider vinegar into the pot and stir, then the stock.
    5. Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender.
    6. Take the pot off the heat and stir in the container with the honey, mustard, and thyme, and stir.
    7. Add the arugula greens.
    8. Serve hot and keep leftovers in the fridge for up to 3 days. The stew will thicken slightly as it sits.

     

    Bean Veggie Burgers with Sweet Potato Fries

    1. In a non stick skillet, over medium high heat add some oil to the pan. Cook the burger on each side for 3-4 minutes or until golden. 
    2. Slice the bun in half, 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.
    4. Transfer the potatoes to a baking sheet and roast in oven at 400 for 15 minutes.

    Better than takeout Drunken Noodles

    Start by cooking your noodles.

    For the noodles: Bring a large pot of water to boil, add noodles and stir to separate. Cook for 1.5-2 minutes or until tender. Drain and toss with a little oil (of choice) to prevent them from sticking.

    1. In a large wok or non stick skillet over high heat, add some oil and add the  chicken. Season with salt and pepper. Stir fry until the chicken is golden on all sides, 
    2. Add the veggies to the skillet and cook for 3 minutes. This would be the first step for the vegetarian option. 
    3. Add the sauce and the noodles and stir, stir stir, stir, to combine. 
    4. Top with basil and serve immediately or the noodles will soak up all the sauce as it stands.  

    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 the ghee and 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. Top with the parsley

    Thai Chicken Curry 

    1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
    2. Add the curry paste and the curry container and stir. Add salt to taste. 
    3. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil.
    4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
    5. Top with basil and serve with heated rice. 

    Italian Meatballs:

    1. In a large skillet , add some oil to the pan. Add the meatballs and brown them on each side.
    2. Add the marinara and simmer for up to 2 hours  

    Chicken Burgers with Sweet Potato Wedges

    I just love those mini slider buns so I decided you give you two mini burgers instead of one...hope you enjoy it!

    1. Heat a non stick skillet over medium high heat and add some oil to the pan. Cook for 4-5 minutes per side. 
    2. Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.
    3. Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves and the lettuce and add the top bun. 
    4. Roast the potatoes in the oven at 400 for 12-15 minutes.

    Peppers

    1. In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water and rinse with cold water to stop cooking process, drain & set aside.
    2. Heat olive oil in a large frying pan over med heat then brown ground beef.
    3. Add onion/garlic and saute about 5 minutes. Add diced tomatoes (not the tomato sauce) , spices and add salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
    4. Add the rice (or cauliflower rice ) to the mixture.
    5. Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

    Moroccan Chicken with Broccoli 

    1. Grill the chicken for 5-6 minutes per side or cook on a baking sheet under the broiler. 
    2. Transfer the Broccoli to a baking sheet and roast at 400 for 12-15 minutes.
    3. Serve the chicken with some sauce drizzled over.

    Chicken and Sausage Jambalaya

    1.  In a large skillet over medium high heat, add some oil to the pan. 
    2. Add the chicken and sausage and salt and pepper and and cook until it's browned on the edges (5-8 minutes). Remove from the pan and keep the pan drippings. 
    3.  To the hot skillet, add the veggies and cook for 5 more minutes.
    4. Add the bay leaf and spices and the rice and stir to coat the rice. 
    5. Stir in the tomatoes and chicken broth mixture and cook until the liquid has evaporated. 
    6. If you have the cauliflower rice, add it now.and cook for 4 minutes (only). and until the regular rice is cooked. 
    7. Season with salt and pepper and remove the bayleaf.

    Philly CheeseSteak Tacos

    1. Transfer the beef to a bowl and add some oil and salt and pepper.
    2. In a non stick skillet over high heat, add some oil.
    3. Cook the onion, mushrooms and peppers until they are golden. Remove from skillet, wipe it out and add some oil and heat the pan on high. 
    4. Add the beef in small batches. Sear the meat on both sides for 2 minutes per side. Remove the meat, wipe out the skillet and start over with fresh oil until all the beef is cooked (don't forget to season each batch of meat with S/P).
    5. Add back all the beef to the skillet and tear up the cheese and add to the beef and heat until melted. At this point you can add the little container of sauce (it's tamari and worcestershire ). It's optional. 
    6. In another dry skillet over medium high heat, heat the tortillas one at a time for 30 seconds per side.
    7. Layer the meat and veggies in the taco and add the optional sriracha mayo.

    Flatbread Pizza

    1. Spread the pesto over the flatbread.
    2. Slice the tomatoes in half and layer tomatoes, bocconcini and mozerella and bake in oven (400) for 10 minutes or until cheese is bubbly.
    3. Top with arugula and fresh basil. 

    Pork (oven recipe)

     In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

    • Pour beer around pork and cover with lid. Transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
    • Remove pork from Dutch oven and let rest
    • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
    • Serve warm with buns and more barbecue sauce and top with coleslaw.  

    Pecan Salmon with Asparagus and Remoulade sauce

    Roast the salmon in the oven at 400 for 10-12 minutes. Transfer the asparagus to a baking sheet and drizzle with some olive oil and salt and pepper roast at the same time.

    Serve the salmon with some of the remoulade drizzled over top.

    Moroccan Stew served with Jasmine Rice

     

    1. In a large soup pot, sauce pan or Dutch oven, heat some coconut or olive oil over medium heat. Add the onion and a pinch of salt, and stir. Cook the onion with occasional stirring until translucent and lightly browned, about 5 minutes.
    2. Add the spice mix and stir. Cook for another 30-60 seconds or until the spices are fragrant.
    3. Add the remaining ingredients except for the chick peas, the cilantro, the lemon and the rice of course! 
    4. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally.
    5. Remove the cover and add the chickpeas and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. (The turnips tend to be the limiting factor in this).
    6. Squeeze the juice of the lemon and season to taste with salt and pepper. Serve hot, topped with cilantro over the heated rice. 

    Salisbury Steak Meatballs with Parsley Noodles

    1. Melt some butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate
    2. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. 
    3. Add the sauce and stir to thicken (1-2 minutes).
    4. Add back the meatballs, and cook for 3-4 minutes or until cooked through.
    5. Steam the broccoli .
      1. While the meatballs are cooking, boil the noodles and drain. Add some butter or olive oil and half of the  chopped parsley and serve the meatballs over the noodles. Top with remaining parsley.

      Nutella filled chocolate chip cookie dough box (The chef has asked that if you have a baking stone, that you please bake them on a greased stone) 

          1. preheat oven to 350 (or 325, convection).

          2. place chilled cookie dough on parchment lined baking sheet or stone.

          3. bake for 12-15 minutes. enjoy

          4. let sit at least 10 minutes to set.

       

      1. Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes or until they are golden. 
      2. Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 5-7 minutes per side. Add the pineapple to the grill and cook for 2 minutes per side. 
      3. Slice the buns, (I like to butter them a little) and warm them up in a pan until they are golden.
      4. Serve the burger with some aioli and the pineapple. 

       

      Asian Meatballs with Pickled Veggies 
        1. Preheat oven to 400 degrees F and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
        2.  Pour sauce over meatballs and serve meatballs immediately over cooked rice garnished with sesame seeds.
        3. Serve the marinated veggies on the side.

        General Tso Chicken

        1. Heat a stir fry pan over high heat and add some oil.
        2. Cook the chicken in batches so as not to overcrowd the pan.
        3. Add some salt and pepper while it's cooking (to each batch). Cook until the chicken is golden on all sides. Continue until all the chicken is done. 
        4. Add back all the chicken to the pan and add the sauce.
        5. In a separate stir fry pan or skillet, blanch the brocolli in a small amount of water  with the lid on for 3 minutes.
        6. Heat the rice.

         

        Habibi Bowl: I had to substitute the Broccolini this week for Cauliflowrini . I sometimes have to make an executive decision because of availability. 

        1. Heat the rice and felafel.
        2. Steam the cauliflowrini in a small amount of salted water.
        3. Create the bowl as you like and don't forget to be creative. Send me a pic of your creation, would love to see it. 
        Bean Tostada with Jicama Slaw, Guacamole and Feta
        1. Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
        2. Gently heat the refried beans in the microwave or on the stovetop. 
        3. Spread refried beans evenly over each tortilla. Add a layer of guacamole and top with the slaw, and some feta.  Serve immediately.

        Apple Cranberry Turkey Burgers with Sweet Potato Fries

        1. Heat a non stick skillet over medium high heat and add some oil to the pan. Cook for 4-5 minutes per side. 
        2. Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.
        3. Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves and add the top bun.
        4. Roast the potatoes in the oven at 400 for 12-15 minutes.

        Organic Salmon with Garlic Butter Grelots

        1. Transfer the salmon to a baking sheet and preheat the oven to 400. Bake the salmon in the oven for 9-12 minutes. 
        2. Serve the salmon with some salsa. 
        3. Wash the grelots and add them to a pot of salted boiling water and cook until they are tender. Drain. Add the butter and garlic to the pan and saute for 1 minute. Add the potatoes and salt and pepper to taste. 
        4. If you have the cauliflower option: Transfer the cauliflower to a baking sheet and roast in the oven at 400 for 12-15 minutes.

        Grilled BBQ Flatbread Bread

        1. Either Grill the chicken for 5-6 minutes per side or until internal temperature of poultry has been reached or cook in a skillet. Let stand for 2-3 minutes and slice thinly.
        2. Assemble the pizza by diving the chicken and the peppers over the flatbread.
        3. Top with the cheese, then the bacon and either grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted or on a baking sheet in the oven at 400 for about 6-7 minutes or until cheese is melty.
        4. Top with chipotle ranch sauce and avocado and cilantro. 

        Mongolian Beef

        1. Heat 1-2 tablespoons oil a large nonstick skillet over HIGH heat until very hot and sizzling.
        2. Transfer the beef to a bowl and add 1-2 tablespoon oil and mix well. This will help it have a nice crust while it cooks but don't overcrowd the pan or it will boil instead.
        3. Add the corn starch (optional) to the beef and mix well. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
        4. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the bok choy and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam for 2 minutes.
        5. Remove the Bok Choy and return the beef to the skillet and add the sauce and cook while stirring constantly, until the sauce is thickened,  about 1-2 minutes. 
        6. Serve with rice and bok choy and top with green onions and sesame seeds.

        Chicken and Sausage Jambalaya

        1.  In a large skillet over medium high heat, add some oil to the pan. 
        2. Add the chicken and sausage and salt and pepper and and cook until it's browned on the edges (5-8 minutes). Remove from the pan and keep the pan drippings. 
        3.  To the hot skillet, add the veggie bag and cook for 5 more minutes.
        4. Add the bay leaf and spices. 
        5. Stir in the tomatoes and chicken broth and regular rice and cook until the liquid has evaporated. 
        6. If you have the cauliflower rice, add it now.and cook for 4 minutes (only). and until the regular rice is cooked. 
        7. Season with salt and pepper and remove the bayleaf.

        PF Chang served with Veggie Rice (I have kept the ingredients for the rice separate )

        1. Heat some olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
        2. Add the container with the chopped water chestnuts and garlic (white) to the  chicken and stir to combine. Add the tamari/ginger sauce container (the hoisin sauce is thicker and is used as a topping once they are scooped in to the lettuce cups). Stir to incorporate. 
        3. Season with salt and pepper, to taste. Add the green onion. 
        4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style and top with the hoisin sauce. 

        Veggie Rice

        1. In a non stick skillet or wok, over high heat, add some oil and let the pa get hot. 
        2. Add the rice and veggies and stir fry for 3 minutes. Add the sauce (i packaged it with either the rice or the veggies so as not to be confusing). Stir fry for 5 more minutes, stirring often. 

         

        Seared Wild Cod Tacos with avocado Crema, slaw and Sauteed Zucchini 

        1. Preheat a cast iron (if you have) or a stainless pan over high heat. Add some oil and sear the salmon on both sides for 3-4 minutes per side. Look for a golden crust. The fish will be cooked when it flakes with a fork. 
        2. Heat another pan over medium heat . Heat the tortillas one at a time for 1-2 minutes per side or until malleable.
        3. Flake the fish and separate between the tortillas. Top with slaw, and some of the avocado crema.
        4. In another saute pan over medium high heat, add some oil and saute the zucchini on both sides . Add some salt and pepper.

        Quinoa Black Bean Veggie Burgers with Sweet Potato Fries

        1. In a non stick skillet, over medium high heat add some oil to the pan. Cook the burger on each side for 3-4 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.
        4. Transfer the potatoes to a baking sheet and roast in oven at 400 for 15 minutes.

         

         

        Cauliflower and Sweet Potato Curry

        1. Heat a skillet over medium with some olive or coconut oil. Add the onion /garlic/ginger and cook for a couple of minutes, or until translucent.
        2. Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly.
        3. Add the spices and stir for 30 seconds.
        4. Add the tomatoes/vegetable stock, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened.
        5. Taste and add seasoning as needed, remove from the heat, and stir in the spinach greens to wilt.
        6. Serve with the quinoa.

         

        Chicken Satay Bowls with Rice and Brocollini

        I didn’t with purpose thread the chicken on the skewers so I could give you a full serving of chicken (8 oz per person) and gave you the sticks so that you could do them yourself. This avoids limiting me to what I can get on a stick for one serving.

        1. Either Broil or grill the chicken for 4-5 minutes per side.
        2. Heat the rice or cook the cauliflower rice.
        3. Steam the Broccolini
        4. Layer the rice, chicken, brocollini with a dollop of the peanut sauce.

        Chicken Fajitas

        1. In a large skillet, heat some oil over medium high heat.
        2. Add the chicken in a single layer (repeat in batches if necessary).
        3. Cook for 6 minutes. Remove to a plate.
        4. Add a little more oil and stir fry the veggies (peppers and onion) for 4 minutes.
        5. Add back the chicken and mix together.
        6. Heat the tortillas in a dry skillet for a few seconds each side. 
        7. Fill the lettuce cups or the tortillas with some of the filling and top with salsa and guacamole. 

         Salmon Poke Bowls

        1. Place the salmon in a baking dish and pour the marinade over the fish.  Bake for 8-10 minutes.
        2. Heat the rice.
        3. Place the veggies in little piles on top of the rice and top with the salmon.  
        4. Drizzle the sriracha sauce.

         

        Bread

        1. Let the dough sit in a warm place for 2 hours.
        2. Preheat the oven to 350 degrees (or 325 if using convection bake)
        3. Bake on the lower rack for 30-35 minutes or until golden brown.
        4. Let stand for 5 minutes (if you can) and then flip onto a plate .
        5. Spread the icing and enjoy! 

         Raspberry Balsamic Appetizer Meatballs

        1. Place the meatballs on a greased baking sheet and bake in oven at 400 for 10 minutes. Mop up with a paper towel any grease that may have come out during the cooking process.
        2. Drizzle with the glaze and return to the oven for 7 minutes.
        3. Sprinkle the seeds and top it with a toothpick.

        Nutella filled chocolate chip cookie dough box (The chef has asked that if you have a baking stone, that you please bake them on a greased stone) 

            1. preheat oven to 350 (or 325, convection).

            2. place chilled cookie dough on parchment lined baking sheet or stone.

            3. bake for 12-15 minutes. enjoy

            4. let sit at least 10 minutes to set.

         

        Parmesan Crusted Salmon with Asparagus

        1. Roast the salmon in the oven at 400 for 8-10 minutes.
        2. Transfer the asparagus to a baking sheet and roast at the same time.

        Greek Chicken and Potatoes

        1. Transfer the potatoes to a baking sheet (with sides) and nestle the chicken in and around the potatoes.
        2. Roast in the oven at 400 for 25-30 minutes or until the chicken and potatoes are lightly golden. It's going to smell like heaven in the house!

        Enchiladas 

        1. Spread half of the enchilada (red) sauce over the bottom of a deep baking dish with sides and spread it around the bottom of the pan (pick a pan size for the amount of servings).
        2. Preheat oven to 400.
        3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture for 3 minutes, add the diced chicken or tofu and cook till lightly browned on all sides.
        4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
        5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
        6. For the corn tortilla: Heat the tortillas for a few seconds in a dry pan over medium high heat to make them more pliable. This can also work for the flour tortillas. I always heat them a little to make them easier to roll.
        7. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
          Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 

        Skillet Chicken Piccata

        1. Heat some oil in a non stick skillet over medium high heat. Working in batches, cook the chicken until lightly golden on both sides (3-4 minutes). Reserve to a plate. The chicken does not need to be fully cooked.
        2. Reduce the heat, add the butter and melt.
        3. Add the garlic and cook for 30 seconds.
        4. Stir in the broth/capers/lemon juice container and increase heat to simmer. 
        5. Nestle the chicken breast into the sauce and cook until the sauce has thickened (about 15 minutes).
        6. Adjust the seasonings with salt and pepper. 
        7. Top with parsley.

        Broccolini:

        Steam the brocollini in a skillet with some water for 4 minutes, add some salt.

         

         

        :

        Place the dates on a baking sheet and bake in oven at 375 for 5-7 minutes to heat.

         

        Breaded cod with Sweet Potato Fries

        1. Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.
        2. Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes.
        3. Serve with Dipping sauce.

         

        Pulled Pork (oven recipe or slow cooker)

        1.  In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!) If you are using a slow cooker, sear the pork in a skillet before placing it in the slow cooker.
        2. Pour beer over the pork and transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork. OR set the slow cooker for 5-6 hours or up to 7 hours on low. 
        3. Remove pork from Dutch oven and let rest
        4. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
        5. Serve warm with buns and more barbecue sauce and top with coleslaw. 

        Sauce can be kept in the fridge for 4-5 days or frozen for up to 2 months.

        Lasagna Stuffed Zucchini Boats

        1. Preheat the oven to 375°
        2. In a large skillet, heat some olive oil over medium heat and add the onion and seasoning and cook for 2-3 minutes. Add the turkey and salt and pepper.
        3. Cook the meat, breaking it up into small pieces until cooked through or browned about seven minutes.
        4. Add three quarters of the sauce to the turkey mixture, remove from heat and cover to keep warm until ready to use.
        5. Pour the remaining sauce in the bottom of a baking dish.
        6. Place the hollowed zucchinis skin side down on top of the sauce.
        7. Spread about 1 1/2-2 tablespoons of the ricotta mixture on the bottom of each zucchini boat.
        8. Evenly distribute the turkey sauce mixture between each of the boats.
        9. Top with the mozzarella cheese.
        10. Transfer the dish to the oven and bake for 25 minutes. 

         

        Cashew Chicken:

        1. In a large nonstick skillet, heat 1 tablespoon of oil over high heat until very hot.
        2. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
        3. Add more oil to the skillet; then add the remaining chicken.
        4. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes.
        5. Return the first batch of chicken to the pan. Turn the heat down to medium and add the sauce and cook until thickened.
        6. Stir in the cashews and the green onions.
        7. Heat the rice and serve over rice.

         

        Pizza Party: Layer the pizzas as following: 

        1. Classic Margherita (a few spoonfuls of the fresh tomato sauce, layer on some fresh mozzarella (leaving more for the Fig pizza) ,sprinkle with basil)

        2- Pesto and Bocconcini (spread a generous spoonful of pesto, layer on the fresh bocconcini)

        3- Quattro Formaggio and Pepperoni (spread a few spoonfuls of the fresh tomato sauce, sprinkle the 4 cheese blend and the pepperoni last)

        4- Prosciutto, Fig and Arugula: Spread some of the fig preserves over the bread, and then the fresh mozzarella, and tear up the Prosciutto and bake the pizza until the cheese melts. Take it out of the oven and drizzle some of the balsamic glaze and top with the arugula. 

        5-  Pepper, Onion and Italian Sausage: Spread some of the Tomato sauce, top with peppers and the red onion, italian mild sausage, and top with some shredded cheese. 

        Bake the pizza at 375 (convection) or 400 for about 10 minutes, being careful not to burn. 

         Chicken Shawarma Bowl

        1. Grill the chicken or cook it on an indoor grill or a non stick skillet. Make sure the skillet or indoor grill is hot first, add a little oil and cook the chicken until the internal temperature is achieved of poultry. Slice it thinly and set aside.
        2. Heat the quinoa, divide into bowls.
        3. Make little piles of each of the ingredients leaving some room for the chicken.
        4. Add the chicken and drizzle some of the sauce over top.
        5. Toast the bread and serve with the bowls.

         

        Pork Tenderloin served with Cherry salsa and Mashed Sweet Potato

        • Pre-heat barbecue to medium-high. Cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.
        • Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 
        • Slice against the grain into thin slices and serve with the cherry salsa.
        • Heat the sweet potatoes. 

        Black Pepper Chicken 

        1. Heat some oil over high heat in a large non stick skillet. 
        2. Add chicken to oil in small batches so it can cook quickly - don't overcrowd pan. 
        3. Remove chicken from pan, place on a plate and repeat the sauteing process with the rest of the chicken in batches until done. 
        4. Add a little more oil to the pan and add the celery and onions, saute for about 5 minutes until vegetables are tender. 
        5. Add back the chicken and mix together.
        6. Add the sauce to pan, bring mixture to boil, reduce heat and simmer for about 3 minutes.
        7. Heat the rice and serve .

        Salisbury Steak Meatballs with Parsley Noodles

        1. Melt some butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate
        2. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. 
        3. Add the sauce and stir to thicken (1-2 minutes).
        4. Add back the meatballs, and cook for 3-4 minutes or until cooked through.
        5. Steam the broccoli .
          1. While the meatballs are cooking, boil the noodles and drain. Add some butter or olive oil and half of the  chopped parsley and serve the meatballs over the noodles. Top with remaining parsley.

           Salmon Poke Bowl

          1. Preheat the oven to 400 degrees. Place the salmon on a baking dish and pour the sauce over top, bake for 8-10 minutes.
          2. If you have cauliflower rice, in a non stick skillet over medium heat add some oil and the cauliflower rice and salt and pepper and cook for 3-4 minutes.
          3. Heat the regular rice and create your bowl: Start with the rice, the assortment of veggies, and top it with the cooked salmon and drizzle with some sriracha sauce. 

           

          Mushroom Skillet with Steamed Broccolini

          1. Add the butter and some oil of your choice to a large skillet over medium high heat. Melt the butter and add the coated chicken to the skillet and cook for 5 minutes per side. Remove the chicken to a plate and repeat until all the chicken is browned.
          2. To the same skillet, add the mushrooms and cook until the mushrooms are browned.
          3. Add the shallots/garlic and saute for 30 seconds. 
          4. Pour the wine in the pan and deglaze the pan.
          5. Add the thyme, and chicken broth/cream/mustard mix . Bring to a boil and cook for 5 minutes.
          6. Stir in the cornstarch and mix together.
          7. Add back the chicken and simmer until the chicken is cooked through. 
          8. Remove the thyme and season with salt and pepper.
          9. Garnish with the chopped parsley.

          Broccolini:  In a shallow pan with a little water and salt, place the brocollini in the boiling water and cover and steam for 3 minutes or until they are tender crisp. 

          Mexican Stuffed Peppers:

          1. In a non stick large skillet over medium high heat, add some oil and saute the onions/garlic and spices for 3 minutes.
          2. Add the beef and salt and pepper and cook until it crumbles. Add the tomatoes (not the sauce, the one with the charred tomatoes) and cook for 15 minutes so that some of the liquid evaporates. 
          3. Add the scented rice and taste it to adjust the seasonings.
          4. Stir in half of the cheese and stir to combine.
          5. Blanch the peppers in boiling water for 30 seconds and place in a casserole dish.
          6. Spoon the filling into the wells of the peppers and top with the tomato sauce and remaining cheese.
          7. Top with cilantro and cover with foil bake in preheated oven (400) for 15 minutes. Uncover and bake an additional 10 minutes or until the cheese is melty.
          8. Top with green onions and a dollop of sour cream. 

          BBQ Beef Sliders served with Grelots

          1. Grill the burgers for 4 minutes per side.
          2. Slice and butter the buns and brown them in a fry pan. Serve the burgers with some aioli sauce and cheese.
          3. Transfer the grelots to a baking sheet and roast in oven (400) for 15 minutes.

          Choice of  Rice Chicken and Sausage Jambalaya

          1.  In a large skillet over medium high heat, add some oil to the pan. 
          2. Add the chicken , salt and pepper and and cook until it's browned on the edges (5-8 minutes). Remove from the pan and add a little more oil and add the sausage and cook until it's golden on all sides. Remove to the chicken plate. 
          3.  To the hot skillet, add the veggie bag and cook for 5 more minutes.
          4. Add the bay leaf and spices. 
          5. Stir in the tomatoes and chicken broth and regular rice (not the cauliflower) and cook until the liquid has evaporated.
          6. If you have the cauliflower rice, add it now.and cook for 4 minutes (only).
          7. Season with salt and pepper and remove the bayleaf.

           

          Make ahead Frittatas (each order makes 12 fritattas)

          Place a paper cup in each well of the muffin tin and fill each cup 1/2-3/4 full with the egg mixture. Then add the toppings:

          1- Chopped spinach, tomatoes and top with mozzarella.

          2- Bacon, Cheddar and onion.

          3- Peppers, spinach and mozzarella. 

          Bake in oven at 375 for 17-20 minutes or until lightly golden.

           

          Chicken Satay Bowl with Steamed Cauliflorini and Peanut sauce

          1. Grill the chicken for 4 minutes per side.
          2.  Steam the Cauliflorini in a pan over the stove with a little water for 4 minutes add salt to the water.
          3. Heat the rice.
          4.  Layer rice, chicken, cauliflorini on the side and a dollop of peanut sauce.

           

           Salmon Patties with Roasted Asparagus

          1. Place a non stick pan over medium high heat and add some oil. Re-shape the patty if necessary and cook for 3 minutes per side. Please be careful when turning the patty over as they are very delicate since they are not held together with bread crumbs (as they are GF).
          2. Roast the asparagus on a baking sheet in the oven at 400 for 5 minutes.
          3. Serve with the dipping sauce.

           

           Chicken Stir Fry with Noodles

          1. In a large non stick skillet or wok over high heat, heat some oil and cook the chicken and shrimp in batches as not to overcrowd the pan. Add salt and pepper to taste. Cook until it's golden on all sides and remove to a plate and continue cooking the chicken until it's all done.
          2. Place the rice noodles in a bowl and cover the noodles with boiling water (from the kettle). Let stand for a few minutes (not until they are soft as they will continue to cook after you add the sauce. Drain and set aside. They should still be firm but not hard. 
          3. Add some oil to the pan and keeping the pan over high heat, add the veggies and stir fry for 3-4 minutes. Add half of the chicken and half of the noodles and half of the sauce and stir fry. Add the rest of the ingredients and stir well to combine. 

           

          Pizza Party: Layer the pizzas as following: 

          1. Classic Margherita (a few spoonfuls of the fresh tomato sauce, layer on some fresh mozzarella (leaving more for the Fig pizza) ,sprinkle with basil)

          2- Pesto and Bocconcini (spread a generous spoonful of pesto, layer on the fresh bocconcini)

          3- Quattro Formaggio and Pepperoni (spread a few spoonfuls of the fresh tomato sauce, sprinkle the 4 cheese blend and the pepperoni last)

          4- Prosciutto, Fig and Arugula: Spread some of the fig preserves over the bread, and then the fresh mozzarella, and tear up the Prosciutto and bake the pizza until the cheese melts. Take it out of the oven and drizzle some of the balsamic glaze and top with the arugula. 

          5-  Pepper, Onion and Italian Sausage: Spread some of the Tomato sauce, top with peppers and the red onion, italian mild sausage, and top with some shredded cheese. 

          Bake the pizza at 375 (convection) or 400 for about 10 minutes, being careful not to burn. 

           

          For the Big Mac Salad: Please heat up the ground meat before sprinkling it over the salad.

          Marry Me Chicken with Roasted Cauliflower:

          1. Preheat oven to 375°.
          2. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, until golden, 4 to 5 minutes per side. Transfer chicken to a plate.
          3. Return skillet to medium heat and add garlic, thyme, and optional red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet. 
          4. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 15 minutes.
          5. Garnish with basil and serve.

          Cauliflower: Transfer the cauliflower to a baking sheet and roast at the same time as the chicken. 

          Stuffed Peppers

          1. In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water and rinse with cold water to stop cooking process, drain & set aside.
          2. Heat olive oil in a large frying pan over med heat then brown ground beef.
          3. Add onion/garlic and saute about 5 minutes. Add diced tomatoes (not the tomato sauce) , spices and add salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          4. Add the rice (or cauliflower rice ) to the mixture.
          5. Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

          Better than takeout Drunken Noodles

          Start by cooking your noodles.

          For the GF option, place noodles in large bowl and pour boiling water and allow to soak for 5-6 minutes. Drain and rinse with cold water.

          For the cantonese noodles: Bring a large pot of water to boil, add noodles and stir to separate. Cook for 1.5-2 minutes. Drain and toss with a little oil (of choice) to prevent them from sticking.

          1. In a large wok or non stick skillet over high heat, add some oil and add the garlic/shallots and chicken (or tofu). Season with salt and pepper. Stir fry until the shallots are soft and the chicken is golden on all sides, 
          2. Add the veggies to the skillet and cook for 3 minutes.
          3. Add the sauce and the noodles and stir, stir stir, stir, to combine. 
          4. Top with basil and serve immediately or the noodles will soak up all the sauce as it stands.  

          Meatballs:

          1. In a large skillet , add some oil . Add the meatballs and brown them on each side, being careful not to burn them.
          2. Add the marinara and simmer for up to one hour (if you have the time). Add salt and pepper to taste.

           Breaded cod with Sweet Potato Fries

          1. Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.
          2. Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes.
          3. Serve with Dipping sauce.

          Lasagna Stuffed Zucchini Boats

          1. Preheat the oven to 375°
          2. In a large skillet, heat some olive oil over medium heat and add the turkey and salt and pepper and spices. 
          3. Cook the meat, breaking it up into small pieces until cooked through or browned about seven minutes.
          4. Add three quarters of the sauce to the turkey mixture, remove from heat and cover to keep warm until ready to use.
          5. Pour the remaining sauce in the bottom of a baking dish.
          6. Place the hollowed zucchinis skin side down on top of the sauce.
          7. Spread about 1 1/2-2 tablespoons of the ricotta mixture on the bottom of each zucchini boat.
          8. Evenly distribute the turkey sauce mixture between each of the boats.
          9. Top with the mozzarella cheese.
          10. Transfer the dish to the oven and bake for 25 minutes. 

          Thai Chicken Curry 

          1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
          2. Add the curry paste and stir. Add salt to taste. 
          3. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil.
          4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
          5. Top with basil and serve with heated rice.

             

          6. Philly CheeseSteak Tacos

            1. In a non stick skillet over high heat, add some oil.
            2. Cook the onion, mushrooms and peppers until they are golden. Remove from skillet, wipe it out and add some oil and heat the pan on high. 
            3. Add the beef in small batches. Generously add salt and pepper and sear the meat on both sides for 2 minutes per side. Remove the meat, wipe out the skillet and start over with fresh oil until all the beef is cooked (don't forget to season each batch of meat with S/P).
            4. Add back all the beef to the skillet and tear up the cheese and add to the beef and heat until melted.
            5. in another dry skillet over medium high heat, heat the tortillas one at a time for 30 seconds per side.
            6. Layer the meat and veggies in the taco and add the optional sriracha mayo.

             

          Defined Dish Halibut Picatta

          1. Heat some oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side (bring careful not to touch it while it's cooking).
          2. Transfer cooked fish to a plate and reduce heat in the skillet to medium. 
          3. Add the wine and scrape up any brown bits and cook until the wine has reduced by half, 2 to 3 minutes.
          4. Add the garlic, capers and lemon juice and stir to combine.
          5. Add the ghee (clarified butter )into the sauce then remove from heat. 
          6. Spoon the sauce over fish and garnish with parsley. Enjoy! .

          Transfer the broccolini to a baking sheet and roast at 400 for 10 minutes.

           

          Chang Chicken Lettuce cups served with Veggie Rice

          1. Heat some olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
          2. Add number 1 (green onions and water chestnuts) to the crumbled chicken and stir in number 2 (garlic). Stir to incorporate. 
          3. Ad number 3 ((hoisin sauce, soy sauce, rice wine vinegar, ginger)  and cook for about 1-2 minutes.
          4. Season with salt and pepper, to taste.
          5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

          For the Rice:

          In a wok or stir fry skillet, over high heat add some oil. Add the rice (it should sizzle) and stir. Add the veggies and the sauce (without a number on it ) container (soy/garlic).

          Stir fry until it's mixed well and serve .

           

          Apple Cranberry Turkey Burgers with Sweet Potato Fries

          Heat a non stick skillet over medium high heat and add some oil to the pan. Cook for 4-5 minutes per side. 

          Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.

          Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves and add the top bun.

          Roast the potatoes in the oven at 400 for 12-15 minutes.

           Cauliflower and Sweet Potato Curry

          1. Heat some oil in a large pot, then add the onion/garic/ginger container and cook for a couple of minutes, or until it’s translucent but not brown.
          2. Add the sweet potato and cauliflower, then cook for a few more minutes to brown slightly. This makes for a better flavour than adding them to the sauce to steam only.
          3. Add the spices. Cook for another 30 seconds or so, stirring. The spices should be fragrant.
          4. Add the tomatoes and broth (you may have it together or it may be separate) and chickpeas. and bring to a low boil, then reduce to a simmer and cook, covered, for about 20 minutes.
          5. Add coconut milk and salt and pepper to taste. Stir well.
          6. Add the spinach and allow to wilt and then turn of the stove. 
          7. Heat the quinoa and serve the curry with it. 

          Salmon Florentine with Salad

          1. Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
          2. Place the salmon on the sheet and drizzle with some oil, season salmon with salt and pepper.
          3. Bake for 12-14 minutes, remove from the oven.
          4. While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil or butter (butter is better!) and diced onion. Saute onion until transparent.
          5. Add mushrooms, and cook until they wilt. Add salt and pepper.
          6. Add the spinach. Cover and let the spinach cook down, stirring occasionally.
          7. Add white wine. Simmer for a few minutes to cook down the alcohol.
          8. Add cream and mix well. 
          9. Serve the salmon with the sauteed mushroom over top.

          Asian Meatballs served with Rice and Picked Veggies

          1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
          2. Place meatballs onto prepared baking sheet and bake for 12-15 minutes, or until all sides are browned and meatballs are cooked through.
          3. immediately when the meatballs come out of the oven drizzle them with the dark brown sauce and sprinkle them with sesame seeds.  
          4. Heat the rice and serve with the pickled veggies. 

           

          Chicken Tacos with Caribbean Salsa

          1. Cook the chicken on the BBQ for 4 minutes per side or in a non stick skillet drizzled with some olive oil, over medium high heat. 
          2. Remove the chicken from the BBQ or the skillet and slice it thinly against the grain. 
          3. In a dry skillet over medium heat, heat the tortillas for 20 seconds per side. 
          4. Place some chicken and some salsa in the tortilla, roll and enjoy!

           Salmon Poke Bowl

          1. Preheat the oven to 400 degrees. Place the salmon on a baking dish and pour the sauce over top, bake for 8-10 minutes.
          2. If you have cauliflower rice, in a non stick skillet over medium heat add some oil and the cauliflower rice and salt and pepper and cook for 3-4 minutes.
          3. Heat the regular rice and create your bowl: Start with the rice, the assortment of veggies, and top it with the cooked salmon and drizzle with some sriracha sauce. 
          4. Send me a pic of your creation, it will make my day!

           Chicken Cordon Bleu Meatballs

          1. You can either cook the meatballs in the oven or in a non stick skillet over medium heat with some olive oil in the pan. Allow them to cook on all sides (about 15 minutes) being careful not to burn them. Remove them from the pan and set on a separate plate. 
          2. If you choose to bake, preheat the oven to 425 degrees. Lightly drizzle a baking sheet with some oil and lay the meatballs on the pan. Bake for 20 minutes. 
          3. For the sauce: In a non stick skillet, over medium high heat, melt the butter.
          4. Sprinkle the flour and whisk.
          5. Whisk in the wine and and cook for one minute.
          6. Add the milk/chicken broth container and whisk until the sauce is smooth.
          7. Add the mustard and the lemon juice and season with salt and pepper. Remove from heat and add the meatballs (either from the reserved plate or the baking sheet and cook together for 5 minutes.
          8. Top with parsley. 

          Zucchini:

          In a non stick skillet over medium high heat, add some oil to the pan. When the pan is hot, add the zucchini to the pan (don't overcrowd the pan, cook in batches). Salt and pepper the zucchini and turn over when they turn slightly golden. 

           

          Pulled Pork (oven recipe or slow cooker)

          1.  In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!) If you are using a slow cooker, sear the pork in a skillet before placing it in the slow cooker.
          2. Pour beer over the pork and transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork. OR set the slow cooker for 5-6 hours or up to 7 hours on low. 
          3. Remove pork from Dutch oven and let rest
          4. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          5. Serve warm with buns and more barbecue sauce and top with coleslaw. 

          Low Carb Lasagna Stuffed Spaghetti Squash

          1. Spray or Brush the squash with some oil and salt and pepper and roast (flesh-side down) on a baking sheet in a preheated (375) oven for 20-25 minutes. 
          2. Take the squash out of the oven and flip over.
          3. Layer some ricotta mixture in the bottom of the squash boat and spoon some sauce over top.
          4. Top with the cheese.
          5. Cover with foil and bake for 15 minutes, Uncover and allow the cheese to get golden.
          6. Sprinkle with basil. 

          Santa Fe Chicken Chili

          1. Heat a pot over medium-high heat and add some olive oil; cook the onions until they are soft and translucent.
          2. Add the spices and stir for a minute.
          3. Add the diced sweet potato, beans, tomatoes, roasted peppers, green chiles, broth, and apple cider vinegar. Stir gently to combine it all.
          4. Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to.
          5. Add the cooked chicken and some lime juice.
          6. Taste test and adjust the seasonings , add salt and pepper to taste. 
          7. Top with cilantro.

          Grilled BBQ Flatbread Bread

          1. Grill the chicken for 5-6 minutes per side or until internal temperature of poultry has been reached. Let stand for 2-3 minutes and slice thinly.
          2. Spread the contents of the BBQ sauce over the flatbread provided.
          3. Layer the chicken, red onion, peppers and the cheese and grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted.
          4. Top with cilantro. 

          Black Pepper Chicken 

          1. Pour the chicken in bowl, and toss with the cornstarch.
          2. Heat some oil over high heat in a large non stick skillet. 
          3. Add chicken to oil in small batches so it can cook quickly - don't overcrowd pan. 
          4. Remove chicken from pan, place on a plate and repeat the sauteing process with the rest of the chicken in batches until done. 
          5. Add a little more oil to the pan and add the celery and onions, saute for about 5 minutes until vegetables are tender. 
          6. Add back the chicken and mix together.
          7. Add sauce and broth to pan, bring mixture to boil, reduce heat and simmer for about 3 minutes.
          8. Heat the rice and serve .

          Seared SalmonTacos with Honey Lime Slaw and Sriracha Ranch

          1. Preheat the oven to 450. Heat a cast iron (if you have) or a stainless pan over high heat. Add some oil and sear the salmon on both sides for 2 minutes per side. Look for a golden crust. Move the salmon to ta foil lines baking dish and bake for 5-7 minutes. 
          2. Heat another pan over medium heat . Heat the tortillas one at a time for 1-2 minutes per side or until malleable.
          3. Flake the fish and separate between the tortillas. Top with slaw, and some of the sauce . 

          Potato and Coconut Stew

          1. Heat some oil in a large heavy bottomed pot over medium high heat.
          2. Add the onions and saute them until they are translucent and soft (about 5 minutes).
          3. Add the spices and stir and some salt and pepper.
          4. Add the sweet potatoes and stir.
          5. Add the lentils and more salt and pepper.
          6. Add the stock and stir. Bring to a boil. Once it is boiling, reduce to simmer and cook until the sweet potatoes are soft.
          7. Add the coconut milk and kale and cook for 3 minutes.
          8. Adjust the seasoning and add the cilantro. 

          General Tso Chicken

          1. Heat a stir fry pan over high heat and add some oil.
          2. Cook the chicken in batches so as not to overcrowd the pan.
          3. Add some salt and pepper while it's cooking (to each batch). Cook until the chicken is golden on al sides. Continue until all the chicken is done. 
          4. Add back all the chicken to the pan and add the sauce.
          5. Add the optional chili peppers.
          6. In a seperate stir fry pan or skillet, blanch the brocolli in a small amount of water  with the lid on for 3 minutes.
          7. Heat the optional rice.

           Creamy Tuscan Salmon with Potatoes

          1. Heat a skillet over medium-high heat. Add the ghee and garlic and cook for 2 minutes. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, until cooked to your liking.I cook the salmon for 4 minutes per side. 
          2. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry 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. Top with the parsley

          Potatoes:

          Transfer the potatoes to a baking sheet and roast in the oven (400) for 12-15 minutes or until golden.

           

          Chicken or Tofu Enchiladas 

          1. Spread half of the enchilada (red) sauce over the bottom of a baking dish and spread it around.

          2. Preheat oven to 400.
          3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture for 3 minutes, add the diced chicken and spices or tofu and cook till lightly browned on all sides.
          4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
          5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
          6. For the corn tortilla: Heat the tortillas for a few seconds in a dry pan over medium high heat to make them more pliable. This can also work for the flour tortillas. I always heat them a little to make them easier to roll.
          7. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 
          8. Top the enchiladas with some salsa and guacamole. 

          Low Carb Lasagna Stuffed Peppers

          1. In a medium sized pot, heat some oil and cook the onions and garlic for 3-4 minutes.
          2. Add salt and pepper and the ground beef and cook (breaking up the meat until it is broken up and cooked.
          3. Add the tomato sauce and cook on simmer for 20 minutes stirring often. 
          4. In a pot with some water, steam the peppers for 3- 4 minutes to soften them. Drain and dry them.
          5. Layer some ricotta mixture, some sauce and repeat twice until the pepper is filled.
          6. Top with the cheese.
          7. Cover with foil and bake in 400 degree preheated oven for 20 minutes, Uncover and allow the cheese to get golden.

          Chicken with Creamy Garlic Spinach Sauce 

          1. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
          2. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer  chicken breasts to a plate and set aside.
          3. Add 1 tablespoon butter to the same pan. Cook onion, garlic, and sun-dried tomatoes. for 3-4 minutes. Slowly add chicken broth/heavy cream mixture, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
          4. Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts and nestle them back in the pan and reheat for 2-3 minutes.
          5. Cook the pasta until cooked , drain and add the pasta back to the pan with some butter and salt , mix well. 
          6. Cook the cauliflower rice in a non stick pan with some oil, salt and pepper for 4-5 minutes. 
          7. Serve the chicken with creamy sauce served over the pasta or cauliflower rice. 

          Keto Eggroll in a Bowl

          1. In a large skillet over medium heat, heat some olive or vegetable oil.
          2. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
          3. Add chicken and cook until no pink remains.
          4. Push chicken to the side and add sesame oil.
          5. Add the cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          6. Transfer mixture to a serving dish and garnish with green onions.

          Salmon Patties with Asparagus

          In a non stick skillet over medium high heat, add some oil to the pan and cook the patties on each side (3-4 minutes). 

          Transfer that asparagus to a baking sheet and roast in a preheated oven at 400 degrees for 6-8 minutes.

          Serve with the Bang Bang sauce.

           

          My version of the Chipotle Chicken Bowl

          1. Grill the chicken and slice it thinly.
          2. Steam the Broccoli.
          3. In a non stick skillet over medium high heat, add some oil and sauce the peppers and onions until they are wilted and the onions are lightly golden brown. Add salt and pepper to taste.
          4. Cook the tofu in a non stick pan over medium high heat and the tofu is golden on all sides, turning while cooking to brown all sides.
          5. Cook the cauliflower rice in a non stick skillet for 3-4 minutes with a little oil, add salt and pepper.

          Layer the bowl:

          Romaine lettuce

          Rice (or cauliflower rice)

          Sauteed veggies

          Broccoli

          Chicken or Tofu

          Sliced avocado

          Chipotle sauce

          Chicken Burgers

          1. Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          2. Preheat the BBQ until 350 degrees is reached. Grill the pineapple for 4 minutes per side and the chicken for 6 minutes per side. Heat the buns and serve the burger with some aioli. 

          Mongolian Beef

          1. Heat 1-2 tablespoons oil a large nonstick skillet over HIGH heat until very hot and sizzling. Transfer the beef to a bowl and add some oil and the optional cornstarch, mix well to coat evenly. Add some of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat until all the beef is seared. 
          2. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the bok choy and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam for 2 minutes.
          3. Remove the Bok Choy and return the beef to the skillet and add the sauce and cook while stirring constantly, until the sauce is thickened,  about 1-2 minutes. 
          Serve with rice and bok choy and top with green onions. 
          Cauliflower rice: Cook for 3-4 minutes with a little bit of oil and salt and pepper. 

           

          Italian Meatballs:

          1. In a large skillet , add some oil to the pan. Add the meatballs and brown them on each side.
          2. Add the marinara and simmer for up to 2 hours (if you have the time).

          Greek Chicken Burgers served with Caprese Stuffed Portobellos

          1. Either cook the burgers on medium high heat in a saute pan with a little oil for 4 minutes per side or on a greased BBQ.
          2. Top the burger with a  dollop of the homemade tzaziki.
          3. Portobellos: Place the mushrooms on a baking sheet and drizzle some olive oil and salt and pepper and roast in the oven t 400 for 6 minutes. Then remove from oven and  top with bocconcini cheese and tomatoes and sprinkle with salt, pepper and  drizzle with olive oil and cook in the oven (400) until the cheese melts . Drizzle with balsamic and basil. 

          Organic Salmon with Garlic Butter Grelots

          1. Transfer the salmon to a baking sheet and preheat the oven to 400. Bake the salmon in the oven for 9-12 minutes. 
          2. Serve the salmon with some salsa. 
          3. Wash the grelots and add them to a pot of salted boiling water and cook until they are tender. Drain. Add the butter and garlic to the pan and saute for 1 minute. Add the potatoes and salt and pepper to taste. 
          4. If you have the cauliflower option: Transfer the cauliflower to a baking sheet and roast in the oven at 400 for 12-15 minutes.

           

          1. In a large skillet over medium high heat, heat some oil. Working in batches so as not to overcrowd the skillet, cook the chicken until golden brown on both sides (3-4 minutes). The chicken does not have to be cooked through.
          2. Transfer to a plate.
          3. Once all the chicken is done, add the butter and cook the garlic for 30 seconds.
          4. Add the liquid (lemon juice organic chicken stock and capers).
          5. Nestle the chicken back in the pan and cook for 10-15 minutes.
          6. Garnish with the lemon and the parsley.

          Broccolini: Steam the broccolini in a small amount of salted water for 3-4 minutes.

          Thai Basil Beef with Rice 

          1. Transfer the beef to a bowl and add salt, pepper, oil and the arrowroot and toss to combine.
          2. In a large non stick skillet, heat 2 tablespoon of oil and arrange the steak and sear the meat on both sides until golden brown (2-3 minutes). Do not overcrowd the pan. Transfer the meat to a plate. 
          3. Add the veggie bag to the skillet and cook for 5 minutes. (The green small peppers are Thai chilis and they have some amazing heat!).
          4. Return the meat to the skillet, add the tamari and the optional fish sauce. Simmer for 2-3 minutes. Sprinkle the basil over top.

          Cauliflower rice: In a non stick skillet over medium high heat, add some oil and the cauliflower rice. Add salt and pepper.

          Tex Mex Casserole

          1. Preheat the oven to 375 degrees F. Oil a casserole dish.
          2. In a large wok or skillet, heat some oil over medium heat. Add the onion mixture, and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
          3. Stir in the Tex-Mex Spice Blend, corn, tomatoes, spinach, beans, rice and ¼ of the shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
          4. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining cheese. Cover with a lid or foil and bake for 15 minutes.
          5. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
          6. Spoon into bowls and top with diced avocado, and chopped cilantro. 

           Chicken parmesan 

          1. In a non stick skillet over medium high heat, add some olive oil and cook the chicken for 3-4 minutes per side until lightly browned but not cooked through. Do not overcrowd the pan.
          2. Transfer to a baking dish and top with marinara sauce and cheese and bake for 15-20 minutes at 375 degrees or until internal temperature of poultry is reached.
          3. Cook the zoodles in a non stick pan with some oil and salt and pepper and top with sauce.

           Thai Turkey Burgers with Peanut Sauce and choice of side

          1. In a non stick skillet, over medium high heat add some oil and cook the burger for 4 minutes per side. Serve with the peanut sauce (slightly heated). 
          2. Transfer the broccoli or the sweet potato to a baking sheet and roast at 400 for 12 minutes (brocolli) and 15-17 for the sweet potato. 
          3. I provided you with some lettuce to eat instead of a bun for a refreshing taste, 

           

           

          Chicken Fajita Cups

          1. In a large skillet, heat some oil over medium high heat.
          2. Add the chicken in a single layer (repeat in batches if necessary).
          3. Cook for 6 minutes. Remove to a plate. Add a little more oil and stir fry the veggies (peppers and onion) for 4 minutes.
          4. Add back the chicken and mix together.
          5. Fill the lettuce cups or a heated in a dry skillet tortilla with some of the filling and top with salsa and guacamole. 

          filled chocolate chip cookie dough box

          1.  Preheat oven to 350 (or 325, convection).
          2.  Re-roll the cookies to form a ball. Place chilled cookie dough on  parchment lined baking sheet or stone.
          3.  Bake for 15 minutes or until the edges are golden. 

           Lasagna Stuffed Zucchini Boats

          1. Preheat the oven to 375°
          2. In a large skillet, heat some olive oil over medium heat and add the turkey and salt and pepper.
          3. Cook the meat, breaking it up into small pieces until cooked through or browned about seven minutes.
          4. Add three quarters of the sauce to the turkey mixture, remove from heat and cover to keep warm until ready to use.
          5. The recipe didn't call for chopped spinach however i chopped mine and preferred it. If you prefer to chop it, then add the chopped spinach, ricotta, parmesan, egg, parsley and salt and pepper to a bowl and mix well. 
          6. Pour the remaining sauce in the bottom of a baking dish.
          7. Place the hollowed zucchinis skin side down on top of the sauce.
          8. Spread about 1 1/2-2 tablespoons of the ricotta mixture on the bottom of each zucchini boat.
          9. Evenly distribute the turkey mixture between each of the boats.Evenly distribute the turkey mixture between each of the boats.
          10. Top with the remaining ricotta mixture and sprinkle the mozzarella cheese.
          11. Transfer the dish to the oven and bake for 25 minutes. 

          Black Pepper Chicken

          1. Transfer the chicken to a bowl and add the cornstarch (if desired ) and mix well.
          2. In a large nonstick skillet over medium high heat, Heat some oil of choice. when oil is very hot, add the chicken in a single layer and cook until golden on all sides (4-5 minutes). Start over for each batch with high heat and a little more oil until all the chicken is cooked.
          3. Transfer the chicken to a plate.
          4. Add the celery and onion to the same skillet and cook over medium high heat for about four minutes.
          5. Return to to chicken to the skillet skillet with the sauce and bring to a boil.
          6. Stir so the sauce coat the chicken and vegetables.
          7. Heat the rice or stirfry the cauli rice in a non stick skillet with some oil and salt and pepper to taste for about 3 minutes. 

           Greek Style Meatloaf

          Preheat the oven to 350. Place the meatloaf muffin in a greased muffin pan and spread the sauce over them. Bake for 1 hour or until meat temperature is 155 degrees. Re-baste half way through. 

          Dress the salad. 

          Thai Chicken Curry 

          1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
          2. Add the curry paste and stir. Add salt to taste. 
          3. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil.
          4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
          5. Top with basil and serve with heated rice. 

          Mac and Cheese

          Boil the noodles or the cauliflower

          Slightly heat the sauce

          Pour over the noodles.

          If you want to bake it, pour it in a baking pan, add breadcrumbs and Bake at 350 degrees F (175 degrees C) for 10-15 minutes. Serve.

          Meatballs with Parsley Noodles

          1. Melt some butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate
          2. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. 
          3. Add the sauce (number 1) and stir to thicken (1-2 minutes).
          4. Add back the meatballs, and cook for 3-4 minutes or until cooked through.
          5. Add sauce number 2  and allow to thicken. 

          While the meatballs are cooking, boil the noodles and drain. Add some butter or olive oil and half of the  chopped parsley and serve the meatballs over the noodles. Top with remaining parsley.

          Organic Asian Salmon with Lime drizzle served with Jasmine Rice and spinach

          1. Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          2. Cauliflower rice option: In a non stick skillet over medium high heat, add some oil and cook the cauliflower for 4-5 minutes.
          3. Layer the rice, the spinach and top with the salmon 

           The Defined Dish One Pot Chicken Pot Pie Pasta

          1. In a large heavy bottom pot, heat some oil over medium high heat. Add the carrot/celery/onion bag and cook for 6 minutes.
          2. Add in the pasta, and the liquids and stir to combine. Bring to a boil, reduce the heat and simmer uncovered for 12 minutes.
          3. Stir in the peas, diced chicken, parsley, and lemon and remove from heat. Let stand for 5 minutes. 

          Habibi Bowl

          1. For the Rice: In a pot over medium high heat, melt the butter. Add the vermicelli and brown the noodles (being careful not to burn). Measure the rice first, then add it to the pan and add two times the amount of the rice of water to the pot and bring to a boil. Add salt and simmer for 4 minutes, then cover the pot and turn off the stove and allow the rice to absorb all the water.
          2. Steam the broccolini in a small amount of salted water.
          3. Heat the felafel
          4. Create the bowl as you like and don't forget to be creative. Send me a pic of your creation, would love to see it. 

          Tacos

           

          Tacos

          1. For the Chicken: Cook the chicken in a saute pan over medium high heat till lightly browned on all sides. 
          2. For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink or in a saute pan for 3 minutes per side. 
          3. For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.
          4. Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and salsa. 

          Meatballs:

          1. In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
          2. Add the marinara and simmer for up to 2 hours (if you have the time). Add salt and pepper to taste.
          3. Cook the noodles and serve with the marinara sauce.
          4. Bake the bread in the oven at 400 degrees until lightly golden.

           Chipotle Chicken Tostadas

          1. Preheat the oven to 400. Place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Or brush with oil. Bake for 8 to 10 minutes, or until golden brown and crisp.
          2. In a non stick skillet over medium high heat, add the chicken and cook in batches so as not to overcrowd the pan. Cook until golden on all sides.
          3. Spoon some chicken on the crispy tostadas, top with salsa and feta.

          Philly CheeseSteak Tacos

          1. In a non stick skillet over high heat, add some oil.
          2. Add the beef in small batches. Add salt and pepper and sear the meat on both sides for 2 minutes per side. Wipe out the skillet and start over with fresh oil until all the beef is cooked (don't forget to season the meat with S/P).
          3. Add back the beef to the skillet and tear up the cheese and add to the beef and heat until melted.
          4. Transfer to a dish
          5. Add some oil to the pan and stir fry the veggies until soft. Add some sprinkles of water to steam and help the veggies to cook.Add the tamari sauce and combine
          6. Remove the veggies, wipe out the skillet and heat the tortillas in a dry skillet one at a time for 30 seconds per side.
          7. Layer the meat and veggies in the taco and add the optional sriracha mayo.

           Salmon with Peach Salsa and Smashed Garlic Potatoes

          1. Bake the salmon in the oven at 400 for 8-10 minutes.
          2. At the same time, bring th potatoes to a boil and cook until fork tender. Add salt to the water.
          3. Drain and melt the butter and cook the garlic for 3 minutes. Add back the potatoes and smash them, adding salt and pepper to taste.
          4. Top the salmon with the salsa.

          Stuffed Peppers

          1. In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
          2. Heat olive oil in a large frying pan over med heat then brown ground beef.
          3. Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          4. Add the rice to the mixture.
          5. Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers.
          6. Top with marinara sauce and shredded cheese.
          7. Bake at 400 for approximately 15 minutes

          Pork (oven recipe)

          1.  In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
          2. Pour beer over the port and transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
          3. Remove pork from Dutch oven and let rest
          4. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          5. Serve warm with buns and more barbecue sauce and top with coleslaw. 

           

          Cashew Chicken:

          1. In a large nonstick skillet, heat 1 tablespoon of oil over high heat until very hot.
          2. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
          3. Add more oil to the skillet; then add the remaining chicken.
          4. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes.
          5. Return the first batch of chicken to the pan. Turn the heat down to medium and add the sauce and cook until thickened.
          6. Stir in the cashews and the green onions.
          7. Heat the rice and serve over rice.

           

          Tuscan Salmon:

          1. Heat some olive oil in a large skillet over medium-high heat. Salt and pepper the salmon and and sear in the hot pan, for 5 minutes per side. Remove from the pan and set aside.
          2. Add the butter/garlic in the remaining juices leftover in the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
          3. Reduce heat to low heat, add the half and half , 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. Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
          6. Transfer the potatoes to a roasting pan and roast in oven at 400 for 15 minutes or until golden and soft.

          Chicken Enchiladas 

          1. Spread about 4 tablespoons of the enchilada (red) sauce over the bottom and spread it around.
          2. Preheat oven to 400.
          3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture and the spice (onion/garlic/cumin) for 3 minutes, add the diced chicken and cook till lightly browned on all sides.
          4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
          5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
          6. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
            Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 

          Chicken Parmesan

          1. Heat some olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
          2. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce.
          3. Layer each chicken breast with equal amounts of mozzarella cheese.
          4. Bake in the preheated oven (400) until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

           

          Turkey Burgers with Sweet Potato 

          Heat a non stick skillet over medium high heat and add some oil to the pan. Cook for 4-5 minutes per side. 

          Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.

          Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves and some spinach and add the top bun.

          Roast the potatoes in the oven at 400 for 12-15 minutes.

          BBQ Chipotle Pork Tenderloin served with Cherry salsa and Mashed Sweet Potato

          • Pre-heat barbecue to medium-high. Cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.
          • Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 
          • Slice against the grain into thin slices and serve with the cherry salsa.
          • Heat the sweet potatoes. 

           Chicken and Sausage Jambalaya

          1.  In a large skillet over medium high heat, add some oil to the pan. 
          2. Add the chicken , salt and pepper and and cook until it's browned on the edges (5-8 minutes). Remove from the pan and add a little more oil and add the sausage and cook until it's golden on all sides. Remove to the chicken plate. 
          3.  To the hot skillet, add the veggie bag and cook for 5 more minutes.
          4. Add the bay leaf and spices. 
          5. Stir in the tomatoes and chicken broth and regular rice and cook until the liquid has evaporated.
          6. If you have the cauliflower rice, add it now.and cook for 4 minutes (only).
          7. Season with salt and pepper and remove the bayleaf.

          BBQ Beef Sliders served with Grelots

          Grill the burgers for 4 minutes per side. Slice and butter the buns and brown them in a fry pan. Serve the burgers with some aioli sauce and cheese.

          Transfer the grelots to a baking sheet and roast in oven (400) for 15 minutes.

          Chicken Satay with Broccolini

           Grill the chicken on the BBQ for 3-4 minutes per side or until the internal temperature of poultry is reached.

          Heat the peanut sauce slightly to serve as a dipping sauce.

          Steam the Broccolini in a pot with some salted water for 3 minutes. Drain and add salt if needed. 

          1. Place a crepe on a cutting board and divide the ham equally per crepe.
          2. Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
          3. Place the ham across the middle of the crepe and place three asparagus with the tops sticking out the sides of the crepe on either side.
          4. Sprinkle half of the cheese over the ham and roll.
          5. Place the crepes in a buttered dish and divide the bechamel sauce over the crepes.
          6. Finish with some cheese.
          7. Bake in a preheated oven at 375 for 15 minutes. 

          Better than Take out Drunken Noodles

          1. Plunge the noodles in boiling water and allow to soften (al dente) and drain and set aside .

          2. Heat some oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with salt and black pepper and brown all over.
          3. Add the garlic, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the veggie bag and cook for  5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.
          4. Stir in the noodles and toss to combine, cooking another 2 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy! 

          Shroom Burger with Oven Fries

          1. Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon ). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. 
          2. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
          3. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar ) One trick to keeping the onions from drying out as they cook is to add a little water to the pan. Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
          4. The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
          5. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
          6. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

          Mushrooms: In a non stick saute pan add some butter and cook the mushrooms until they are soft. Add some salt and pepper. 

          Burger: Cook the burger on the grill for 4-5 minutes per side.

          Heat the bun, spread some sauce. Add the burger, the cheese, the mushrooms and the arugula.

          Oven Fries: Preheat the oven to 400 degrees. Transfer the potatoes to a baking sheet and cook for about 20 minutes or until lightly golden.

          Moroccan Chicken with Spiced Quinoa

          1. Grill the chicken until internal temperature of chicken is reached.
          2. Drizzle some sauce
          3. Heat the quinoa. 

           

          White Bean Skillet

          1. Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
          2. Add a little more oil to the pan; add the onions and saute until lightly browned, about 3 minutes.
          3. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
          4. Add the diced tomatoes to the pan along with the beans (4), artichoke hearts(5), salt, pepper to taste, and the oregano and thyme (7), My recipe calls for sugar (1 tsp) and i didn't include it but i highly recommend it. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. 
          5. Add the fresh parsley before serving (8).
          6. To add a nice kick to the dish, add some balsamic glaze drizzled over your serving.

          White Chicken Chili

          1. In a large pot, over medium heat, add some  oil. Add onion (1) and jalapeño (2) and cook until soft, about 5 minutes. Add garlic, oregano, and cumin (3) and cook until fragrant, 1 minute. Add broth(4) and chicken (5) and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 15 to 20 minutes, until chicken is tender and cooked through.
          2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans (7)and corn (8). Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
          3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

           Salmon Poke Bowls

          1. Place the salmon in a baking dish and pour th marinade over the fish, reserving a little for after. Bake for 8-10 minutes.
          2. Heat the rice.
          3. Place the veggies on top of the rice and top with the salmon and remaining marinade. 
          4. Drizzle the sriracha sauce.

           Philly CheeseSteak Tacos

          1. In a non stick skillet over high heat, add some oil.
          2. Add the beef in small batches. Add salt and pepper and sear the meat on both sides for 2 minutes per side. Wipe out the skillet and start over with fresh oil until all the beef is cooked (don't forget to season the meat with S/P).
          3. Add back the beef to the skillet and tear up the cheese and add to the beef and heat until melted.
          4. Transfer to a dish
          5. Add some oil to the pan and stir fry the veggies until soft. Add some sprinkles of water to steam and help the veggies to cook.
          6. Remove the veggies, wipe out the skillet and heat the tortillas in a dry skillet one at a time for 30 seconds per side.
          7. Layer the meat and veggies in the taco and add the optional sriracha mayo.

           

           Salmon Patties with Asparagus

          1. In a non stick skillet over medium high heat, add some oil to the pan and cook the patties on each side (3-4 minutes).
          2. Transfer that asparagus to a baking sheet and sprinkle with some oil and roast in a preheated oven at 400 degrees for 6-8 minutes.
          3. Serve the patties with some sauce.

           

          Monkey Bread

          1. Let the dough sit covered in a warm place for 1-2 hours.
          2. Preheat the oven to 350 degrees (or 325 if using convection bake)
          3. Bake on the lower rack for 25 minutes.
          4. Let stand for 5 minutes (if you can) and then flip onto a plate .
          5. Spread the icing and enjoy! 

           

          Keto De constructed Eggroll in a Bowl

          1. In a large skillet over medium heat, heat some olive or vegetable oil.
          2. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
          3. Add chicken and cook until no pink remains.
          4. Push chicken to the side and add sesame oil.
          5. Add the cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          6. Transfer mixture to a serving dish and garnish with green onions.

           Defined Dish Chicken Piccatta with Broccollini 

          1. Heat some oil in a large skillet over medium-high heat. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate. Repeat with the remaining chicken, adding more oil to the pan if necessary.
          2. Reduce the heat to low, add some butter to the skillet, and swirl to evenly coat the bottom of the pan. Add the garlic and cook until fragrant, stirring to prevent burning, about 30 seconds. Stir in the capers, chicken broth, and lemon juice (they are mixed together already).
          3. Increase the heat to a simmer. Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley and serve.

          Broccolini: Steam the Broccolin in a little bit of salted water for 3 minutes. 

          Under the Tuscan Sun Flatbread Pizza

          Spread the pesto over the flatbread(s).

          Sprinkle the following evenly over the bread: 

          1- tomatoes

          2- bocconcini

          3- mozzarella

          4- basil

          Drizzle some salt, pepper and olive oil over the top and bake in oven at 400 for 10-12 minutes.

          Remove from oven and top with arugula. 

            Chicken Stir Fry with Noodles

          1. In a large non stick skillet or wok over high heat, heat some oil and cook the chicken in batches as not to overcrowd the pan. Add salt and pepper to taste. Cook until it's golden on all sides and remove to a plate and continue cooking the chicken until it's all done.
          2. Place the two types of noodles in separate bowls and cover the noodles with boiling water (from the kettle). Let stand for a few minutes (not until they are soft as they will continue to cook after you add the sauce. Drain and set aside. They should still be firm but not hard. 
          3. Add some oil to the pan and keeping the pan over high heat, add the veggies and stir fry for 3-4 minutes. Add half of the chicken and half of the noodles (both kids) and half of the sauce and stir fry. Add the rest of the ingredients and stir well to combine. 

           Enchiladas (omit the beef part for veggie enchiladas and start with peppers and onions, and add the spinach to wilt). 

          1. Heat oven to 350°F.  Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.
          2. Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.  Using a slotted spoon, transfer the beef to a separate bowl and set aside.  Reserve 1 tablespoon of the remaining grease, and discard the rest.
          3. Add the onion and peppers and optional jalapeno to a saute pan and cook for 5 minutes until is is soft and translucent.  Stir in the beans, and cook for 1 minute to warm, stirring occasionally.  Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce and stir  until combined.  Set aside.
          4. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.
          5. Bake uncovered for 20 minutes.  Remove from oven and serve immediately, Top with the salsa/avocado mixture if desired. 

          Brie Burgers with Sweet Potato 

          Heat a non stick skillet over medium high heat and add some oil to the pan. Cook for 4-5 minutes per side. 

          Slice the bun in half and butter it and toast it in the oven . About 1 minute before removing the buns from the oven, take the tray out and place a slice of Brie on the bottom bun.  Place an apple slice over the melty brie.

          Spread the top bun with some cranberry, and then place the burger on the bottom bun and then add a spoon of the fig preserves and some spinach and add the top bun.

          Roast the potatoes in the oven at 400 for 12-15 minuts.

           

          Hawaiian Flatbread Pizza

          Preheat the oven or the BBQ.

           Spritz the flatbread with some oil and bake or gril it for about 3 minutes. Top the bread with some BBQ sauce and layer all of the ingredients ending  with the pineapple. Bake or grill until the cheese is melty.

          (hint: I layer sauce, ham, cheeses, bacon, pineapple)

          Healthy Chicken and Quinoa Bowl

          Grill the chicken until it's done and slice it against the grain.

          Toss the veggies with the dressing. Heat the quinoa.

          Layer the quinoa, the veggies and top with chicken and the sauce.

           

          Choice of  Rice Chicken and Sausage Jambalaya

          1.  In a large skillet over medium high heat, add some oil to the pan. 
          2. Add the chicken , salt and pepper and and cook until it's browned on the edges (5-8 minutes). Remove from the pan and add a little more oil and add the sausage and cook until it's golden on all sides. Remove to the chicken plate. 
          3.  To the hot skillet, add the veggie bag and cook for 5 more minutes.
          4. Add the bay leaf and spices. 
          5. Stir in the tomatoes and chicken broth and regular rice and cook until the liquid has evaporated.
          6. If you have the cauliflower rice, add it now.and cook for 4 minutes (only).
          7. Season with salt and pepper and remove the bayleaf.

           

          Seared SalmonTacos with Honey Lime Slaw and Sriracha Ranch

          1. Preheat the oven to 450. Heat a cast iron (if you have) or a stainless pan over high heat. Add some oil and sear the salmon on both sides for 2 minutes per side. Look for a golden crust. Move the salmon to ta foil lines baking dish and bake for 5-7 minutes. 
          2. Heat another pan over medium heat . Heat the tortillas one at a time for 1-2 minutes per side or until malleable.
          3. Flake the fish and separate between the tortillas. Top with slaw, sauce and feta. 

          Quinoa Black Bean Veggie Burger served with side Salad

          1. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
          2. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! 
          3. Slice the protein bread in half and toast and slather your buns with Sriracha mayo , pile them with tomato and some microgreens.

          Nutella filled chocolate chip cookie dough box

              1. preheat oven to 350 (or 325, convection).

              2. place chilled cookie dough on parchment lined baking sheet or stone.

              3. bake for 10-13 minutes. enjoy

          Basil Beef

          1. In a large non stick skillet or wok over medium high heat, add some oil and stir fry the beef in batches so that you don't overcrowd the pan.
          2. Clean out the pan and add some oil and start over until all the beef is browned.
          3. Clean out the pan and add some oil and stir fry the peppers and onions for 3 minutes.
          4. Add the sauce and the beef back.
          5. Top with the basil.
          6. Serve with the heated rice.

           

          Chicken Tenders with Steamed Broccolini

          1. In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          2. Wipe out the skillet in between batches and refresh the oil.
          3. In a pot with a little water, steam the broccolini for 3-4 minutes. Add salt and pepper to taste. 

           The Defined Dish One Pot Chicken Pot Pie Pasta

          1. In a Dutch Oven or large skillet, heat some oil over medium high heat.
          2. Add the carrot/onion/celery bag and saute for 3-4 minutes.
          3. Add the pasta, the liquid, and the spices (not the parsley), and simmer for 12 minutes. 
          4. Stir in the peas, diced chicken, parsley and lemon and remove from heat and cover.
          5. Let stand 5 minutes.
          6. Adjust the seasonings with salt and pepper if needed.

           Salmon with Peach Salsa and Smashed Garlic Potatoes

          1. Bake the salmon in the oven at 400 for 8-10 minutes.
          2. At the same time, bring th potatoes to a boil and cook until fork tender. Add salt to the water.
          3. Drain and melt the butter and cook the garlic for 3 minutes. Add back the potatoes and smash them, adding salt and pepper to taste.
          4. Top the salmon with the salsa.

           Baked or Grilled Mongolian Meatballs served with Bok Choy

          1. Either Grill the meatballs on the grill or bake them in the oven at 400 for 12 minutes.
          2. Pour the sauce over them while they are hot. Top them with green onion.

          For the Bok Choy: 

          1. In a non stick skillet, add some oi and stir fry the bok choy for 3-4 minutes.
          2. Add some salt and pepper to taste. 

           

          Sweet Potato Curry

          1. Heat a skillet over medium with some olive or coconut oil. Add the onion and cook for a couple of minutes, or until translucent. Add the garlic and ginger and cook for a minute.
          2. Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly.
          3. Add the spices and stir for 30 seconds.
          4. Add the tomatoes, vegetable stock mixed with the coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened.
          5. Taste and add seasoning as needed, remove from the heat, and stir in the greens to wilt. Serve with the quinoa.

           

          Jerk Chicken Burgers

          1. Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          2. Preheat the BBQ until 350 degrees is reached. Grill the pineapple for 4 minutes per side and the chicken for 6 minutes per side. Heat the buns and serve the burger with some aioli. 

          Salmon with Lime drizzle served with Jasmine Rice or Cauliflower Rice and spinach

          1. Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          2. Cauliflower rice option: In a non stick skillet over medium high heat, add some oil and cook the cauliflower for 4-5 minutes.
          3. Layer the rice, the spinach and top with the salmon

          Ready to Bake Donuts

          1. Place the donuts on a parchment lined baking sheet or stone.
          2. Let the donuts sit out at room temperature for 30 minutes, (or a warm place if possible).
          3. Preheat the oven to 375 (350 convection bake). sprinkle a little water before baking for 8-10 minutes. should be still pale, not brown.
          4.  Melt the butter and brush melted butter on immediately after and coat with sugar..
          5. Eat them immediately. 

          Grilled BBQ Flatbread Bread

          1. Grill the chicken for 5-6 minutes per side or until internal temperature of poultry has been reached. Let stand for 2-3 minutes and slice thinly.
          2. Spread the contents of the BBQ sauce over the flatbread provided.
          3. Top with the cheese, then the chicken, peppers and grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted.
          4. Top with chipotle ranch sauce and avocado.

          Italian Meatballs:

          1. In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
          2. Add the marinara and simmer for up to 2 hours (if you have the time).
          3. Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top.      

          Chicken Fajita Cups

          1. In a large skillet, heat some oil over medium high heat.
          2. Add the chicken in a single layer (repeat in batches if necessary). Cook for 6 minutes. Remove to a plate.
          3. Add a little more oil and stir fry the veggies (peppers and onion) for 4 minutes.
          4. Add back the chicken and mix together. Fill the lettuce cups with some of the filling and top with salsa and guacamole. 

          BBQ Flatbread Bread

          1. Grill the chicken for 5-6 minutes per side or until internal temperature of poultry has been reached. Let stand for 2-3 minutes and slice thinly.
          2. Spread the contents of the BBQ sauce over the flatbread provided.
          3. Top with the cheese, then the chicken, onions, peppers and grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted.
          4. Top with cilantro. 

          Fish Puttanesca with Almond Roasted Green Beans

          Preheat the oven to 400 degrees. Place the packets in the oven and bake for 10-12 minutes or until fish flakes with a fork. Squeeze the lemon over the fish.

          Beans: Blanch the beans in boiling water for 3-4 minutes. Drain and set aside.

          In a non stick skillet, add some butter or oil and saute the garlic and the almonds for 2-3 minutes.

          Pour over the beans and salt and pepper to taste.

          Grilled Steak with Corn Salsa and Roasted Veggies

          1. The steak that you received with your order today was Flank Steak or Bavette. This is a more expensive cut of beef that is leaner than sirloin but requires a marinade (which it has) and not a long cooking process. Ideally you want to grill the beef on high to sear both sides and then cook until internal temperature of beef for somewhere between rare and medium (not well done)- depending on how red you enjoy your beef. Once it is cooked, slice it AGAINST the grain so that it is more tender.
          2. Top the steak with the corn salsa (you could reheat it a little as it has been refrigerated today before delivery).
          3. Transfer the veggies to a BBQ safe basket and grill on the BBQ till tender and cooked.

          Cauliflower Rice Chicken and Sausage Jambalaya

          1.  In a large skillet over mdium high heat, melt the ghee (clarified butter).
          2. Add the sausage and chicken and cook until it's browned on the edges (5-8 minutes).
          3.  Add the peppers and onion bag and cook for 5 more minutes.
          4. Add the bay leaf and spice/herb packet. 
          5. Stir in the tomatoes and chicken broth and cook until the liquid has evaporated by half. add the rice and cook for 4 minutes (only).
          6. Season with salt and pepper and remove the bayleaf.

           

          The Habibi Bowl

          1. For the rice: (you have been given 1/2 cup of rice per portion, so depending on how many portions you ordered will tell you how much water to add).
          2. In a pot, heat the ghee (clarified butter) and add the vermicelli and brown over medium high heat. Add the rice and 1 cup of water (per portion). ex. if you ordered one portion then add 1 cup of water..etc...
          3. Add salt and simmer until the water is almost absorbed, then turn off heat and cover with the lid of the pot and let stand until all the water is absorbed.
          4. Steam the Broccolini in a little amount of water for 3-4 minutes.
          5. Heat the Felafel
          6. Layer the bowl with rice, broccolini, felafel, a scoop of hummus, a scoop of mouhammara, and a dolmas (the rice stuffed wine leaf), and some of the tomato/cucumber salad over top.

           

          Peppers

          • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
          • Heat olive oil in a large frying pan over med heat then brown ground beef.
          • Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          • Add the rice to the mixture.
          • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

          Greek Chicken Gyros

          Grill the chicken for 4-5 minutes per side, slice thinly. Heat the pita and layer the chicken, salsa and tzaziki and roll up.

          Transfer the potatoes to a roasting pan and roast in the oven at 400 for 20 minutes or until lightly browned.

          Korean Beef or Chicken

          Brown the beef in a non stick cooking pan with some oil using a wooden spoon to crumble it . Drain the fat . Add the sauce . Let it cook till the liquid is almost evaporated.
          Hear the rice . Separate into bowls . Top with beef , cucumber , Kimchee and  green onion

          Blackened Salmon with Citrus Fries

          1.  Preheat the oven to 425 degrees and transfer the fries (try to drain them before you bake them and add a little more oil). Bake for 15-17 minutes. 
          2. In a large skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the salmon fillets over and cook an additional 4-6 minutes. If your salmon fillets are browning too quickly, then turn down the heat.
          3. Heat the lemon sauce slightly to be able to re-mix it. Pour a little lemon herb butter to top each blackened salmon fillet.

           The Cookie Dough Tasting Box

          Transfer the cookies to a baking sheet (preferably a stone) and bake in a pre-heated oven at 350 for 10-13 minutes.

           

          Cinnamon Buns

          1. Let the buns sit out at room temperature or a warm place for 30 minutes before baking. Preheat the oven to 350 degrees.  
          2. Bake for 20 minutes. Spread the icing on them immediately.
          3. Devour right away! 

          Fish Tacos with Crunchy Coleslaw and Sriracha cream

          1. Heat a non stick pan over high heat. Add the fish and cook for 5 minutes per side. Avoid touching the fish while it cooks to avoid breaking. Transfer to a plate and break up the fish and divide between the tortillas (heat the tortillas in a dry pan for 10-15 seconds per side). 
          2. Add some coleslaw and drizzle some sriracha on top. 

          Jerk Chicken Burgers

          1. Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          2. Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 4 minutes per side. Heat the buns and serve the burger with some aioli. 

          Loaded Burger Bowl

          1. Grill the burgers (or portobello) for 4-5 minutes per side or until internal temperature of beef has been reached. Slice the burgers into thick slices.
          2. Arrange the lettuce in a bowl, top with tomato, cheese, pickles and then place the burger on top and drizzle with the sauce.

          Egg Cups

          1. Arrange the turkey bacon in a criss cross manner in each muffin tin (3 per cup).
          2. Saute the green onions in a little bit of olive oil over medium high heat until wilted. Add the spinach and a few tablespoons of water and cook until wilted.
          3. Spread the spinach evenly amongst the cups. 
          4. Crack an egg in each cup and season with pepper. Bake at 375 for 10 minutes or until egg is set. 

           

           Pork Lo Mein

          1. In a pot of salted boiling water, cook the noodles until they are slightly firm, drain and plunge with cold water to stop the cooking process.
          2. In a non stick wok or skillet over high heat, add some oil and add the pork and stir fry until golden on all sides. Remove from heat and wipe out skillet. Add more oil and stir fry the veggies and cook (using 2 large wooden tools to lift and flip while cooking). Add the meat and the noodles and the sauce and using a tong, mix  to coat.

           Korean Chicken with Broccolini and Rice

           Grill the Chicken on the BBQ for 4-6 minutes per side or until internal temperature of poultry is reached. In a non stick wok or skillet, over medium high heat add the broccolini and about 1/2 cup of water and steam the broccolini for 3-4 minutes. It should still be firm and bright green.

          Heat the Rice. Serve the chicken with the rice, broccolini and cucumbers.

           

          Best Chicken Thighs you Ever ate

          Preheat the oven to 425 degrees. Transfer the chicken to a baking dish and bake for 25 minutes, turning over halfway through cooking. Broil for 5 minutes. Top with green onion. 

          At the same time as the chicken, transfer the potatoes to a baking sheet and roast for 15 minutes.

          Honey Balsamic Glazed Rainbow Trout with Broccolini

          Preheat oven to 400 degrees. Bake thee Trout for 8 minutes. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley

          Stir Fry the Broccolini in a non stick skillet for 3-4 minutes or until tender but not overcooked, and add salt and pepper to taste. 

          Chocolate Chip Cookies

          Preheat the oven to 350 (if convection then reduce to heat to 325). Place the chilled cookies (they hold their shape better if chilled) on a baking sheet lined with parchment paper with at least 2 inches between them. Bake for 13-15 minutes. Let cool for 5 minutes.

          Cookie dough can be frozen for up to 3 months. 

          Naked Burgers with Salad
          Preheat a non stick skillet over medium high heat, add some oil and cook the burgers for 4-6 minutes per side or until cooked through

          Grilled California Avocado Chicken with Quinoa Fried Rice

          1. Grill the chicken for 6 minutes per side. Lay a sheet of foil on the grill and place the chicken on the foil to prevent the cheese from making a mess on the grill. Sprinkle the chicken with the cheese and close the top of the BBQ and let the cheese melt. 
          2. Top the chicken with the avocado salsa. 
          3. In a non stick stir fry pan, over high heat add some oil and the quinoa. Stir fry and add the veggies and the sauce and stir fry until well mixed.

          Monkey Bread

          1. Let the dough sit in a warm place for 2 hours.
          2. Preheat the oven to 350 degrees (or 325 if using convection bake)
          3. Bake on the lower rack for 25 minutes.
          4. Let stand for 5 minutes (if you can) and then flip onto a plate .
          5. Spread the icing and enjoy! 

           

          Salmon with Lime drizzle served with Jasmine Rice or Cauliflower Rice and spinach

          1. Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          2. Cauliflower rice option: In a non stick skillet over medium high heat, add some oil and cook the cauliflower for 4-5 minutes.
          3. Layer the rice, the spinach and top with the salmon

          Creamy Mushroom Chicken

          1. Heat some olive oil in a large skillet over medium heat. Cook the chicken for 5-8 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove chicken thighs from the pan and set aside.
          2. Add some butter in the remaining cooking juices in the same pan. Add sliced mushrooms, garlic, onion, Italian seasoning, and stir-fry until fragrant, about one minute. Add in the chicken stock, and allow to reduce a little.
          3. Reduce heat to low, add cream), and bring to a gentle simmer. Adjust seasoning with salt and pepper.
          4. Add the bacon in the sauce, and stir in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
          5. Transfer the chicken thighs back into the pan with the mushroom sauce to reheat; sprinkle chopped parsley, and spoon the sauce over each chicken thighs. Serve creamy mushroom chicken with bacon over steamed broccoli.

          Cauliflower Sweet Potato Curry

          1. Heat a skillet over medium with some olive or coconut oil. Add the onion and cook for a couple of minutes, or until translucent.
          2. Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly.
          3. Add the spices and stir for 30 seconds.
          4. Add the apple cider vinegar followed by the tomatoes, vegetable stock, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened.
          5. Taste and add seasoning as needed, remove from the heat, and stir in the greens to wilt. Serve with the quinoa.

          Italian Meatballs:

          1. In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
          2. Add the marinara and simmer for up to 2 hours (if you have the time).
          3. Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top.      

          Taouk Chicken served with Salad 

          Grill the chicken for about 6-7 minutes per side or until the internal temperature of poultry is reached. 

          Serve the chicken with some dipping sauce and the side salad.

          Chicken Tenders with Roasted Broccoli 

          1. In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          2. Wipe out the skillet in between batches and refresh the oil.
          3. Transfer the broccoli to a baking sheet and roast in the oven at 400 for 7-8 minutes.

           Homemade Cinnamon Buns

          Let the buns sit out at room temperature or a warm place for 30 minutes before baking. Preheat the oven to 350 degrees.  

          Bake for 20 minutes. Spread the icing on them immediately.

          Devour right away! 

          Rainbow Trout with Sautéed Veggies

          Preheat the oven to 400 degrees. Transfer the fish to a baking sheet (skin side down). Spread half of the the mustard mixture on the fish. Bake for 10 minutes

          In a non stick skillet, over medium high heat add some olive oil the pan. Add the onions and saute for 1 minute. Add the broth, the spinach, tomatoes and the remaining mustard mixture. Saute until the spinach wilts. Season with salt and pepper. 

          Serve the fish with the sautéed veggies over .

          Stuffed Peppers

          • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
          • Heat olive oil in a large frying pan over med heat then brown ground beef.
          • Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          • Add the rice to the mixture.
          • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

           

          Cuban Chicken and Black Bean Quinoa Bowl

          Transfer the sweet potatoes to a baking sheet and add salt and pepper. Roast in the oven at 400 for 12 minutes.

          Grill the chicken for 6-7 minutes per side or until internal temperature of chicken is reached. Thinly slice the chicken and set aside.

          Heat the quinoa. 

          Layer the quinoa, chicken, black beans, sweet potatoes and drizzle some of the sauce over top. The sauce is fresh oranges and coconut milk (in case you were wondering). Top with some of the pineapple mango salsa.

           

           

          Burgers

          1. Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          2. Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 6-7 minutes per side. At the same time, grill the pineapple till grill marks appear.
          3. Heat the buns and serve the burger with some aioli, and the pineapple.

          Cashew Chicken:

          1. In a large nonstick skillet, heat 1 tablespoon of oil over high heat until very hot.
          2. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
          3. Add more oil to the skillet; then add the remaining chicken.
          4. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes.
          5. Return the first batch of chicken to the pan. Turn the heat down to medium and add the sauce and cook until thickened.
          6. Stir in the cashews and the green onions.
          7. Heat the rice and serve over rice.

          Salmon with Asparagus

          1. Roast the salmon in the oven at 400 for 8-10 minutes.
          2. Transfer the asparagus to a baking sheet and roast at the same time.

           Greek Style Chicken with Stuffed Portobellos

          1. Grill the chicken on the BBQ for 4-5 minutes per side or until internal temp of poultry is reached. OR, broil the chicken in the oven for the same amount of time. 
          2. Place the mushrooms on a baking sheet and roast them for 6 minutes or until they wilt .Remove them from the oven, top with sauce and cheese and roast in the oven at 400 for 5 minutes or until cheese is bubbly. 

          Tex Mex Casserole

          1. Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
          2. In a large wok or skillet, heat some oil over medium heat. Add the onion mixture,  bell peppers, and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
          3. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, spinach, beans, rice and ¼ of the shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
          4. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining cheese. Cover with a lid or foil and bake for 15 minutes.
          5. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
          6. Spoon into bowls and top with diced avocado, sour cream and chopped cilantro. 

           

          Parmesan
           
          In a non stick skillet over medium high heat, add some olive oil and cook the chicken for 3-4 minutes per side until lightly browned but not cooked through. Transfer to a baking dish and top with marinara sauce and mozzarella cheese and bake for 12 minutes at 375 degrees.
          Cook the zoodles in a non stick pan for 2-3 minutes. 

          BBQ Chipotle Pork Tenderloin served with Cherry salsa and Mashed Sweet Potato

          • Pre-heat barbecue to medium-high. Discard marinade and cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.
          • Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 
          • Slice against the grain into thin slices and serve with the cherry salsa.
          • Heat the sweet potatoes. 

          Naked Persian Turkey Burgers

          1. Heat a large non stick skillet over medium high heat.
          2. Add some oil and place the burgers in the pan and cook for 4 minutes per side.

          Breaded Wild Caught Cod served with Roasted Sweet Potato Spears with homemade Tartar Sauce

          Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.

          Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes. Serve with Dipping sauce.

           Chicken Stir Fry with Noodles

          1. In a large non stick skillet or wok over high heat, heat some oil and cook the chicken in batches as not to overcrowd the pan. Cook until it's golden on all sides and remove to a plate and continue cooking the chicken until it's all done.
          2. Place the two types of noodles in separate bowls and cover the noodles with boiling water (from the kettle). Let stand for a few minutes (not until they are soft as they will continue to cook after you add the sauce. Drain and set aside. They should still be firm but not hard. 
          3. Add some oil to the pan and keeping the pan over high heat, add the veggies and stir fry for 3-4 minutes. Add half of the chicken and half of the noodles (both kids) and half of the sauce and stir fry. Add the rest of the ingredients and stir well to combine. 

           

          Beef

          1. Heat 1-2 tablespoons oil a large nonstick skillet over HIGH heat until very hot and sizzling.  Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
          2. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the bok choy and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam for 2 minutes.
          3. Remove the Bok Choy and return the beef to the skillet and add the sauce and cook while stirring constantly, until the sauce is thickened,  about 1-2 minutes. Serve with heated rice and bok choy and top with green onions. 
             

           Salmon Patties with Asparagus

          1. In a non stick skillet over medium high heat, add some oil to the pan and cook the patties on each side (3-4 minutes).
          2. Transfer that asparagus to a baking sheet and roast in a preheated oven at 400 degrees for 6-8 minutes.
          3. Serve the patties with some sauce.
          • Preheat your oven to 325º F. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper.
          Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.
          Osso Bucco with Cauliflower
          1. Preheat your oven to 325º F. While the oven is heating up, you can either brown the shanks as is or dredge them in some flour on both sides. (I didn't use flour as some of you are not eating it).
          2. Heat some oil of your choice and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan. I use my Le Creuset oval French oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking.
          3. When the shanks are browned, remove them and add the vegetables to the pan.
          4. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it (it is the small little container).
          5. Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off.
          6. Add the chicken stock and diced tomato (with juice) and bring to a boil.
          7. As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours.
          8. When the meat is tender and falling off the bone, it's done.

          Cauliflower: Transfer the cauliflower to a baking sheet and roast for 15 minutes at 400. 

          Thai Chicken Curry 

          1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
          2. Add the curry paste and stir. Add salt to taste. 
          3. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil.
          4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
          5. Serve with heated rice. 
          Chicken Tenders with Roasted Zucchini 
          1. In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          2. Wipe out the skillet in between batches and refresh the oil.
          3. Transfer the zucchini to a baking sheet and roast in the oven at 400 for 8-10 minutes. 

          Skinny Taste's General Tso with Jasmine Rice and Brocollini

          1. Beat one egg white in a bowl until frothy and coat the chicken pieces. Add the corn starch and toss to coat.
          2. Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add some oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
          3. Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. 
          4. Heat the rice 
          5. Steam the broccolini and season with salt and pepper. 

          Peppers

          • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
          • Heat olive oil in a large frying pan over med heat then brown ground beef.
          • Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          • Add the rice to the mixture.
          • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

           Thai Burgers with Peanut Sauce and Bok Choy

          In a non stick skillet, over medium high heat add some oil and cook the burger for 4 minutes per side. Serve with the dipping sauce.

          In another pan, heat some oil and cook the bok choy for 3 minutes, add salt and pepper.

          Greek Chicken Gyros

          Grill the chicken for 4-5 minutes per side, slice thinly. Heat the pita and layer the chicken, salsa and tzaziki and roll up.

          Transfer the potatoes to a roasting pan and roast in the oven at 400 for 20 minutes or until lightly browned.

           Pulled Pork (oven recipe)

           In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

          • Transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
          • Remove pork from Dutch oven and let rest
          • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          • Serve warm with buns and more barbecue sauce and top with coleslaw. 

          Rosemary Garlic Pork Tenderloin with Brussel Sprouts

          Over medium high heat, heat a non stick skillet. Add some oil and sear the Pork on all sides. Transfer to the oven (375) for approximately 15-20 minutes or until internal temperature is reached for pork.

          Drizzle the Brussel sprouts with some oil of  your choice and salt and pepper and transfer to a baking sheet and roast in the oven at the same time as the pork. 

          In a non stick skillet, heat some oil over medium high heat. Add the shallots and cook until golden. Add the bacon and cook for 30 seconds.

          Top the brussel sprouts with the bacon topping when the brussel sprouts are almost tender. Return to oven for another 5 minutes.

           

           

          Salmon with Remoulade with Roasted Asparagus

          Place Salmon and Asparagus in the oven and roast at 400 degrees for 10 minutes.

          Serve the salmon with some of the remoulade sauce.

          Make ahead Frittatas (each order makes 12 fritattas)

          Grease the muffin tin and fill each cup 1/2 - 3/4 full with the egg mixture. Then add the toppings:

          1-bacon, potato and cheddar

          2-broccoli, tomato and cheddar

          3- mushroom, spinach and mozzarella 

          Bake in oven at 375 for 17-20 minutes or until lightly golden.

          Mediterranean Power Bowl

          BBQ the chicken or Broil in the oven for 4-5 minutes per side. Thinly slice.Heat the quinoa. Layer quinoa, chicken, lettuce, tomatoes, cucumbers, red onion, chick peas, feta and the sauce. 

          Greek chicken and potatoes
          Transfer the chicken to a sheet pan and the potatoes to another pan .

          Roast in the oven at 400 for 20 minutes for the potatoes and until the chicken is crispy on the edges (approx. 25).

           

           

          Pan Chicken Shawarma with tahini drizzle

          Preheat the oven to 400. Spread the chicken on one sheet and the veggies on another. Bake for 20-25 minutes. Remove the chicken and veggies and garnish with the drizzle. 

          Fish Tacos with Crunchy Coleslaw and Sriracha cream

          Heat a non stick pan over high heat. Add the fish and cook for 5 minutes per side. Avoid touching the fish while it cooks to avoid breaking. Transfer to a plate and break up the fish and divide between the tortillas (heat the tortillas in a dry pan for 10-15 seconds per side). 

          Add some coleslaw and drizzle some sriracha on top.

           

          Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and drizzle with sauce.

           Eggroll in a Bowl

          1. In a large skillet over medium heat, heat some olive or vegetable oil.
          2. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
          3. Add chicken and cook until no pink remains.
          4. Push chicken to the side and add sesame oil.
          5. Add the cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          6. Transfer mixture to a serving dish and garnish with green onions.

          Chicken

          1. In a large nonstick stir fry pan, heat some oil and add the chicken and cook until golden brown (do not crowd the pan and cook in batches until all the chicken is done). 
          2. Transfer to a plate. 
          3. In the same skillet, add more oil and stir fry the beans and the mushrooms over high heat for 3 minutes. Add back the chicken and the sauce and stir and cook for 3 minutes until thickened. Add salt and pepper to taste .
          Tex Mex Casserole
          1. Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
          2. In a large wok or skillet, heat some oil over medium heat. Add the onion and bell peppers, and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
          3. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes, spinach, beans, rice and ¼ cup of the shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
          4. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.
          5. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
          6. Spoon into bowls and top with diced avocado, green onion, sour cream and chopped cilantro. 

          Thai Basil Beef

          In a non stick pan over high heat, add some oil and cook in batches being careful not to over crowd the pan. Sear for 2-3 minutes per side. Repeat until meat is cooked. Remove the beef. Add the veggies and cook for 5 minutes. Return the beef to the skillet and add the tamari and basil.

          Cook the cauliflower rice and serve.

          Red Curry Shrimp and Sweet Potato Noodle Stir Fry

          In a large skillet over medium high heat, add some oil and cook the shrimp for 2-3 minutes per side. Add salt and pepper. Set aside.

          Add some oil to the pan and add the brocolli and peppers. Cook for 2 minutes and add 1/4 cup water. Saute for another 3 minutes.

          Add the noodles and cook for 3 minutes. Remove the veggies to a plate. Dry out the skillet and add the curry paste. Pour in the coconut milk and whisk until incorporated. Add the veggies and shrimp and toss to coat. Stir in the cilantro.

           

          Saltimboca 

          In an oven safe skillet over medium high heat, place some olive oil in the pan. Add the chicken and cook 3-4 minutes per side. Once all chicken is done, add a little more oil and cood the garlic for 5 seconds and deglaze with the sauce container (lemon juice, wine and chicken broth).  Simmer and add back the bundles and transfer to the oven and cook at 400 degrees for 15 minutes or until the asparagus is tender and the chicken is cooked through. 

          To serve, spoon some sauce over the chicken. 

          Salmon Milano

          Preheat the oven to 400.

          Place the salmon in the oven and the veggies in another pan at the same time. Bake for 10 minutes. COntinue to cook the veggies until the tomatoes pop. 

          Hint: Put the veggies in 10 minutes before the salmon. 

          Chicken Fajita Cups

          In a large skillet, heat some oil over medium high heat. Add the chicken in a single layer (repeat in batches if necessary). Cook for 6 minutes. Remove to a plate. Add a little more oil and stir fry the veggies (peppers and onion) for 4 minutes. Add back the chicken and mix together. Fill the lettuce cups with some of the filling and top with salsa and guacamole. 

          Chicken Burgers

          Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.

          Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 4 minutes per side. At the same time, grill the pineapple till grill marks appear.

          Heat the buns and serve the burger with some aioli, and the pineapple.

          Salmon Patties with Asparagus

          In a non stick skillet over medium high heat, add som oil tot he pan and cook the patties on each side (3-4 minutes). If you choose to BBQ them, please make sure the BBQ is preheated and greased well.

          Transfer that asparagus to a baking sheet and roast in a preheated oven at 400 degrees for 6-8 minutes.

          Make ahead Frittatas (each order makes 12 fritattas)

          Grease the muffin tin and fill each cup 1/2-3/4 full with the egg mixture. Then add the toppings:

          1- Chopped spinach, tomatoes and top with mozzarella.

          2- Bacon and Cheddar.

          3- Broccoli and Cheddar.

          Bake in oven at 375 for 17-20 minutes or until lightly golden.

          Cauliflower Chick Pea Curry

          1. Heat a large pot over medium heat with the coconut oil. Add the onion and cook for a couple of minutes, or until translucent.
          2. Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly.
          3. Stir in the garlic and ginger, cook for a minute, then add the spices and stir for 30 seconds.
          4. Add the apple cider vinegar followed by the tomatoes, vegetable stock, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened.
          5. Heat the quinoa and serve with the curry. 
          • Halibut Picatta
          • Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium. 
          • Add the wine and scrape up any brown bits and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat. 
          • Spoon the sauce over fish and garnish with parsley. Enjoy! .

          Make Ahead ahead Frittatas (each order makes 12 fritattas)

          Grease the muffin tin and fill each cup 1/2-3/4 full with the egg mixture. Then add the toppings:

          1- Chopped spinach, tomatoes and top with mozzarella.

          2- Bacon and Cheddar.

          3- Broccoli and Cheddar.

          Bake in oven at 375 for 17-20 minutes or until lightly golden.

          Fish Tacos:

          1. In a non stick pan over medium high heat, heat the pan and add the fish and cook for 5-6 minutes per side making sure that you do not move the fish while cooking allowing it to form a nice crust on each side. 
          2. Heat the tortillas on each side so that they are soft and pliable.
          3. Divide the fish evenly for 2 tacos, top with coleslaw, drizzle with sauce and top with cheese.

          Asian Salmon with Lime drizzle served with Jasmine Rice and spinach

          1. Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          2. Cauliflower rice option: In a non stick skillet over medium high heat, add some oil and cook the cauliflower for 4-5 minutes.
          3. Layer the rice, the spinach and top with the salmon

          Naked Persian Turkey Burgers

          1. Heat a large non stick skillet over medium high heat.
          2. Add some oil and place the burgers in the pan and cook for 4 minutes per side.
          3. To serve, put some lettuce on the place, top with some of the tomato mixture and some dressing and place a cooked burger on top.

          Eggroll in a Bowl

          1. In a large skillet over medium heat, heat some olive or vegetable oil.
          2. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
          3. Add chicken and cook until no pink remains.
          4. Push chicken to the side and add sesame oil.
          5. Add the cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          6. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. 

           

          Thai Chicken Curry 

          1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
          2. Add the curry paste and stir. Add salt to taste. 
          3. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil.
          4. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
          5. Top with basil and serve with heated rice. 

           

          Tofu Enchiladas 

          1. Remove everything from the aluminum dish and spread half of the enchilada (red) sauce over the bottom and spread it around.

          2. Preheat oven to 400.
          3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture for 3 minutes, add the diced chicken or tofu and cook till lightly browned on all sides.
          4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
          5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
          6. For the corn tortilla: Heat the tortillas for a few seconds in a dry pan over medium high heat to make them more pliable. This can also work for the flour tortillas. I always heat them a little to make them easier to roll.
          7. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 
          8. Top the enchiladas with some diced avocado (if desired). 
          Chicken Tenders with Mashed Potatoes
          1. In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          2. Wipe out the skillet in between batches and refresh the oil.
          3. Heat the potatoes in a pot adding a little milk and butter over low heat. 
          Scalloped Potatoes:
          Preheat the oven to 400 degrees. 
          Bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
           
          Salmon Dinner:
          For the salmon: Preheat the oven to 400°. Roast the fish until just opaque in the center, about 12 minutes. 
          2. Serve the salmon with some of the olive caper tapenade spooned over it.  
          For the Green Beans: In a large skillet, bring 1 inch of water to a boil. Salt the water and add the green beans. Cover and simmer until crisp-tender, 3 to 5 minutes; drain. In the same skillet, heat some olive oil over medium- high. Add the onion and cook, stirring often, until the onion is soft and beginning to brown, 3 to 5 minutes. Add the green beans and oregano; season with salt and pepper. Cook, stirring often, until heated through, about 3 minutes.
          For the Mash: Heat in a pot over the stove adding a little milk to thin if necessary. 
           

          Squash Bake:

          Transfer the squash to a baking dish and drizzle with olive oil and spice mix provided. Add salt to taste and toss to cover . Preheat oven to 425 degrees F. Bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and serve.

          Pulled Pork (oven recipe)

           In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

          • Pour beer around pork and cover with lid. Transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
          • Remove pork from Dutch oven and let rest
          • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          • Serve warm with buns and more barbecue sauce and top with coleslaw. 

           Greek Style Chicken with Stuffed Portobellos

          Grill the chicken on the BBQ for 4-5 minutes per side or until internal temp of poultry is reached. OR, broil the chicken in the oven for the same amount of time. 

          Place the mushrooms on a baking sheet and roast them for 6 minutes or until they wilt .Remove them from the oven, top with sauce and cheese and basil and roast in the oven at 400 for 5 minutes or until cheese is bubbly. 

           Beef Kabobs with Salad and Hummus 

          Grill the kabobs for 3-4 minutes per side or until internal temperature of beef is reached. Dress the salad and serve with the hummus and pita. 

          Breaded Wild Caught Cod served with Roasted Sweet Potato Spears with homemade Tartar Sauce

          Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.

          Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes. Serve with Dipping sauce.

           

          or Tofu Enchiladas 

          1. Remove everything from the aluminum dish and spread half of the enchilada (red) sauce over the bottom and spread it around.

          2. Preheat oven to 400.
          3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture for 3 minutes, add the diced chicken or tofu and cook till lightly browned on all sides.
          4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
          5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
          6. For the corn tortilla: Heat the tortillas for a few seconds in a dry pan over medium high heat to make them more pliable. This can also work for the flour tortillas. I always heat them a little to make them easier to roll.
          7. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 
          8. Top the enchiladas with some diced avocado (if desired). 

           

          Keto Eggroll in a Bowl

          • In a large skillet over medium heat, heat some olive or vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add chicken and cook until no pink remains.
          • Push chicken to the side and add sesame oil. Add the cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          • Transfer mixture to a serving dish and garnish with green onions and sesame seeds. 

          Kung Pao Chickpea Stir fry served with Cauliflower Rice 

          • In a large wok or non stick skillet over medium high heat, add 1 tablespoon of oil and heat for 2 minutes. Add the veggie bag and saute for 4-5 minutes.  Add the chickpeas, sauces and cook for 1 minute.
          •  In another pan or skillet, heat 1 tablespoon oil and heat the pan. Add the cauliflower rice, salt and the sesame seeds and saute for 3-4 minutes.
          • Serve the chickpea mixture over the cauli rice. 

           

           

          Chicken with Veggie Rice

          1. Grill the brochettes on the BBQ for 4 minutes per side.
          2. Heat some oil over medium high heat and add the rice and sauce for 4 minutes. Add the veggies and the Tamari  and stir fry for 2-3 minutes. 

          Cashew Chicken:

          1. In a large nonstick skillet, heat 1 tablespoon of oil over high heat until very hot.
          2. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
          3. Add more oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions.
          4. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes.
          5. Return the first batch of chicken to the pan. Turn the heat down to medium and add the sauce and cook until thickened.
          6. Stir in the cashews and the green onions.
          7. Heat the rice and serve over rice.


          Asian Salmon with Lime drizzle served with Jasmine Rice and spinach

          1. Roast the salmon in the oven at 375 for 8-10 minutes.
          2. Heat the rice.
          3. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          4. Cauliflower rice option: In a non stick skillet over medium high heat, add some oil and cook the cauliflower for 4-5 minutes.
          5. Layer the rice, the spinach and top with the salmon


          Stuffed Peppers

          1. In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
          2. Heat olive oil in a large frying pan over med heat then brown ground beef.
          3. Add onion and saute about 5 to 10 minutes.
          4. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          5. Add the rice to the mixture.
          6. Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers.
          7. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

          Salmon with Asparagus

          1. Roast the salmon in the oven at 400 for 8-10 minutes.
          2. Transfer the asparagus to a baking sheet and roast at the same time.

          Marry Me Chicken with Cauliflower

          1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat. Sear the chicken until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
          2. Return skillet to medium heat.  Add garlic and spices and cook for 1 minute.
          3. Stir in chicken broth, and cream.  Cook for 5 minutes, stirring often. 
          4. Stir in sundried tomatoes. 
          5. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese. 
          6. Transfer the cauliflower to a baking sheet and roast in oven at 400 for 12-15 minutes. 
          Chicken Tenders with Mashed Potatoes
          1. In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          2. Wipe out the skillet in between batches and refresh the oil.
          3. Heat the potatoes in a pot adding a little milk and butter over low heat. 

           Thai Chicken Curry 

          1. Heat 1-2 tablespoons of oil in a large heavy pot over medium heat. 
          2. Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes.
          3. Add the curry paste and stir.
          4. Add salt to taste. 
          5. Add chicken, coconut milk, and ½ cup water per serving and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.
          6. Top with basil and serve with heated rice. 
          Tex Mex Casserole
          1. Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
          2. In a large wok or skillet, heat some oil over medium heat. Add the onion, garlic, bell peppers, and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
          3. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, spinach, beans, rice and ¼ cup of the shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
          4. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.
          5. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
          6. Spoon into bowls and top with diced avocado, green onion, sour cream and chopped cilantro. 
           

          Pulled Pork (oven recipe)

           In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

          • Pour beer around pork and cover with lid. Transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
          • Remove pork from Dutch oven and let rest
          • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          • Serve warm with buns and more barbecue sauce and top with coleslaw. 

           

          Tuscan Salmon:

          • Heat some olive oil in a large skillet over medium-high heat. and sear the salmon in the hot pan, for 5 minutes per side. Remove from the pan and set aside.
          • Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
          • Reduce heat to low heat, add the half and half , and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
          • 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. 
          • Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
          • Transfer the potatoes to a roasting pan and roast in oven at 400 for 15 minutes or until golden and soft.
          Moroccan Chicken
          Grill the chicken on the BBQ for 4-5 minutes per side.
          Heat the Quinoa, serve the chicken with the dipping sauce. 
           

           

          Salisbury Steak Meatballs with Parsley Noodles

          1. Melt the butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate
          2. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. 
          3. Add the sauce (but not the extra beef stock just yet) and stir to thicken (1-2 minutes).
          4. Add back the meatballs, and cook for 3-4 minutes or until cooked through.
          5. Add some of the extra stock if necessary to thin the sauce. 

          While the meatballs are cooking, boil the noodles and drain. Add some butter or olive oil and the chopped parsley and serve the meatballs over the noodles.

          Rosemary Pork Tenderloin with Hazelnut Bacon Green Beans

          Heat the oven to 425 degrees. In a large oven proof skillet, over medium high heat, heat the butter until it's melted and foamy. Add the tenderloin and brown on all sides (doing one at a time if that is all that fits in the pan without overcrowding). 

          Transfer the skillet to the oven for 15-20 minutes or until internal temperature of pork is reached. Transfer to a cutting board and let rest for 10 minutes.

          Cut the pork into thick slices and serve with the jam.

          For the green beans: First start by steaming the beans until tender in a sauce pan with a little water for 5 minutes, leaving them still a wee but crisp.

          In a large pan over medium heat, toast the hazelnuts for 1-2 minutes. Remove from the skillet. Add the bacon and cook for 6-8 minutes, then deglaze the pan with the cider vinegar and add the honey. Add the steamed beans and the hazelnuts back to the pan, salt and pepper to taste. 

          Tacos

           For the Chicken: Grill the chicken on the BBQ for 4 minutes per side. Slice thinly and set aside.

          For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink.

          For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.

          Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and salsa. 

          Turkey Chili with Dark Beer and Chocolate

          1. In a large Dutch Oven style or other wide heavy pot with a lid, cook the bacon over medium high heat, stirring occasionally until crispy and golden (5-7 minutes).
          2. Transfer the bacon to a bowl.
          3. Cook the turkey in the remaining bacon fat over high heat until cooked through (stirring frequently) abut 5 minutes. Season with salt and transfer the turkey and juices to the bowl with bacon.
          4. Add some oil to the pot and over medium high heat, add the onions and the peppers stirring and cooking for 8 minutes.
          5. Stir in the tomato paste and garlic and cook for 1 minute.
          6. Add the chipotle, spices, beans, tomatoes, beer, broth, chocolate, and turkey mixture. Bring to a simmer and cook uncovered for 1 hour and 15 minutes.
          7. Remove from heat, stir in the vinegar and molasses and adjust the seasonings with salt and pepper.
          8. Top with optional cheese.

           

          Salmon with Asparagus

          Roast the salmon in the oven at 400 for 8-10 minutes. Transfer the asparagus to a baking sheet and roast at the same time.

          Greek Chicken Gyros

          Grill the chicken for 4-5 minutes per side, slice thinly. Heat the pita and layer the chicken, salsa and tzaziki and roll up.

          Cashew Chicken:

          1. In a large nonstick skillet, heat 1 tablespoon of oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
          2. Add more oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the sauce and cook until thickened. Stir in the cashews and the green onions. Heat the rice and serve over rice.

          Salmon:

          • Heat some olive oil in a large skillet over medium-high heat. and sear the salmon in the hot pan, for 5 minutes per side. Remove from the pan and set aside.
          • Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
          • Reduce heat to low heat, add the half and half , and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
          • 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. 
          • Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
          • Transfer the potatoes to a roasting pan and roast in oven at 400 for 15 minutes or until golden and soft.

          Shish Taouk with Salad

          Grill the chicken on the BBQ for 4-5 minutes per side or until internal temperature of poultry has been reached. Dress the salad. 

          Mongolian Beef

          1. Heat 1-2 tablespoons oil a large nonstick skillet over HIGH heat until very hot and sizzling. Add the corn starch (optional) to the beef and mix well. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
          2. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the bok choy and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam for 2 minutes.
          3. Remove the Bok Choy and return the beef to the skillet and add the sauce and cook while stirring constantly, until the sauce is thickened,  about 1-2 minutes. 
          Serve with rice and bok choy and top with green onions. 

           

          Greek Chicken Burgers served with Caprese Stuffed Portobellos

          1. Either cook the burgers on medium high heat in a saute pan with a little oil for 4 minutes per side or on a greased BBQ.
          2. Top the burger with a few slices of cucumber and a  dollop of tzaziki.
          3. Portobellos: Place the mushrooms on a baking sheet and drizzle some olive oil and salt and pepper and roast in the oven t 400 for 6 minutes. Then remove from oven and  top with cheese and tomatoes and sprinkle with salt, pepper and  cook in the oven (400) until the cheese melts . Drizzle with balsamic.

          Kabobs

          Grill the kabobs on the BBQ for about 4-5 minutes per side or broil in the oven. Heat the pita and sere with some hummus and veggies on the side. 

          Tacos

           For the Chicken: Cook the chicken in a saute pan over medium high heat till lightly browned on all sides. 

          For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink.

          For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.

          Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and salsa. 

          Marry Me Chicken with Cauliflower

          Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat. Sear the chicken until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
          Return skillet to medium heat.  Add garlic and spices and cook for 1 minute. Stir in chicken broth, and cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
          Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese. 
          Transfer the cauliflower to a baking sheet and roast in oven at 400 for 12-15 minutes. 
          Chicken Parmesan
           
          In a non stick skillet over medium high heat, add some olive oil and cook the chicken for 3-4 minutes per side until lightly browned but not cooked through. Transfer to a baking dish and top with marinara sauce and mozzarella cheese and bake for 12 minutes at 375 degrees.
          Cook the zoodles in a non stick pan for 2-3 minutes. 

           

          Wild caught Cod Fish Bowl served with Avocado Crema

          •  Heat 1 tablespoon of olive oil in a heavy skillet on medium heat. When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
          • Serve over hot cooked rice with the corn salsa,  and avocado cream.

           

          Jerk Chicken Burgers

          Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.

          Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 4 minutes per side. At the same time, grill the pineapple till grill marks appear.

          Heat the buns and serve the burger with some aioli, and the pineapple.

          Cashew Chicken with Cauliflower rice 

          • Heat the vegetable oil in a large pan over medium high heat. Add half of the chicken in a single layer. Cook for 3-4 minutes per side or until browned.
          • Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
          • Add back the cooked chicken so that it's all in the pan, add the cashews.
          • Add the sauce and toss to coat. Sprinkle with green onions and serve.

          Italian Meatballs:

          • In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
          1. Add the marinara and simmer for up to 2 hours (if you have the time).
          • Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top.         

          Meatballs 

          • Preheat oven to 400 degrees F  and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
          • Pour sauce over meatballs and serve meatballs immediately over cooked rice  garnished with sesame seeds. Serve the marinated veggies on the side.

          Chicken Enchiladas 

          1. Remove everything from the aluminum dish and spread about 4 tablespoons of the enchilada (red) sauce over the bottom and spread it around.

          2. Preheat oven to 400.
          3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture and the spice (onion/garlic/cumin) for 3 minutes, add the diced chicken and cook till lightly browned on all sides.
          4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
          5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
          6. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly. 

          Creamy Dijon Rosemary Chicken 

          1. Heat some olive oil and optional butter on medium-high heat in a large skillet.
          2. Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
          3. Add the rosemary to the pan. Let the rosemary cook for about a minute.
          4. Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.

          Potatoes: Transfer to a baking sheet and roast in preheated oven at 400 for 15 minutes. 

          Best Pulled Pork

          Pulled Pork (oven recipe)

          • In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
          • Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
          • Remove pork from Dutch oven and let rest
          • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          • Serve warm with buns and more barbecue sauce and top with coleslaw.

           

          Asian Salmon with Lime drizzle served with Jasmine Rice and spinach

          • Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          • Cauliflower rice option: In a non stick skillet over medium high heat, add some oil and cook the cauliflower for 4-5 minutes.
          • Layer the rice, the spinach and top with the salmon

           

          BBQ Chipotle Pork Tenderloin served with Cherry salsa and Mashed Sweet Potato

          • Pre-heat barbecue to medium-high. Discard marinade and cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.
          • Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 
          • Slice against the grain into thin slices and serve with the cherry salsa.
          • Heat the sweet potatoes.

           

          Chicken Tenders with Mashed Potatoes

          • In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          • Wipe out the skillet in between batches and refresh the oil.
          • Heat the potatoes in a pot adding a little milk and butter over low heat. 

           

          Greek Style Chicken with Stuffed Portobellos

          Grill the chicken on the BBQ for 4-5 minutes per side or until internal temp of poultry is reached.

          Place the mushrooms on a baking sheet and top with sauce and cheese and roast in the oven at 400 for 15 minutes or until cheese is bubby. 

           Salmon Patties with Asparagus

          In a non stick skillet over medium high heat, add som oil tot he pan and cook the patties on each side (3-4 minutes). If you choose to BBQ them, please make sure the BBQ is preheated and greased well.

          Transfer that asparagus to a baking sheet and roast in a preheated oven at 400 degrees for 6-8 minutes.

          Open Faced Chicken Cordon Bleu

          Preheat oven to 350°F.

          In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes.

          Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately.

          Transfer the Broccoli to a baking sheet and roast in the oven for 15 minutes. 
          Taco Stuffed Peppers
          Preheat oven to 375° and brush oil onto a  large baking dish.
          In a large skillet over medium heat, heat about 1 tablespoon olive oil. Add onion and cook until the onion is tender, about 5 minutes.  Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
          Add spices, then season with salt and pepper. Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.Top each pepper with lettuce, chopped tomatoes, cheese, and guacamole. 

           

          Jerk Chicken Burgers with Grilled Pineapple and Green onion Aioli

          • Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          • Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 4 minutes per side. At the same time, grill the pineapple till grill marks appear.
          • Heat the buns and serve the burger with some aioli, and the pineapple.

          Grilled California Chicken 

          Grill the Chicken on the BBQ for 4-5 minutes per side or until internal temperature of poultry is reached. Top with cheese, avocado and tomato mixture. Grill the asparagus at the same time.

           Kabobs with Salad and Hummus 

          Grill the kabobs for 3-4 minutes per side or until internal temperature of beef is reached. Dress the salad and serve with the hummus and pita. 

          Shrimp tacos

          Cook the shrimp either on the BBQ or in a skillet for 2-3 minutes per side (as long as they are pink throughout). 

          Heat the tortilla in a dry pan for 30 seconds per side or as long as they need to be pliable and soft. Put some cabbage, then the shrimp, then the salsa and drizzle with the mayo. I put the mayo in a ziploc bag and clip the bag and then snip off a tiny corner and drizzle. 

          Thai Chicken Curry 

          Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add the curry paste and stir. Add salt to taste. 

          Add chicken, coconut milk, and ½ cup water per serving and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Top with basil and serve with heated rice. 

          Mongolian Beef

          1. Heat 1-2 tablespoons oil a large nonstick skillet over HIGH heat until very hot and sizzling. Add the corn starch (optional) to the beef and mix well. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
          2. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the bok choy and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam for 2 minutes.
          3. Remove the Bok Choy and return the beef to the skillet and add the sauce and cook while stirring constantly, until the sauce is thickened,  about 1-2 minutes. 
          4. Serve with rice and bok choy and top with green onions. 

           

          BBQ Ready Hawaiian Chicken with Veggie Rice

          Grill the brochettes on the BBQ for 4 minutes per side.

          Heat some oil over medium high heat and add the rice and sauce for 4 minutes. Add the veggies and the sauce and mix well.

          Pan seared Cod with Loaded Broccoli and Cauliflower Bake

          In a non stick skillet over medium high heat, add some oil and cook the cod for 4 minutes per side.

          For the Cauliflower Broccoli Bake:

          Steam cauliflower and broccoli until tender, about 10 minutes.

          Combine the sour cream, mayonnaise, heavy cream, & black pepper in a large bowl. Add the steamed cauliflower & broccoli florets, ½ of the bacon, 1 cup of the cheddar cheese and 3 tablespoons chives & mix well.

          Transfer to a baking dish sprayed with cooking spray and top with the remaining cheese and the other half of the bacon.

          Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown.

          Grilled Chicken Bruschetta with Veggie Medley

          Grill the Chicken on the BBQ for 4 minutes per side or until internal temp is reached for poultry. Transfer the chicken to a baking dish and top the breast with the tomatoes and the cheese and bake at 400 for about 4 minutes and finish off with broil to ensure that the cheese is melted. Drizzle the balsamic glaze over top.

          Either in the oven at 400 or on the BBQ, cook the veggies until tender. 

          Chicken Skewers 

          Grill the skewers for 4 minutes per side. Serve with warmed sauce and salad on the side. 

          Blackened Fish Bowl served with Avocado Crema

          •  Heat 1 tablespoon of olive oil in a heavy skillet on medium heat. When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
          • Serve over hot cooked rice with the corn salsa,  and avocado cream.

          Keto Eggroll in a Bowl

          • In a large skillet over medium heat, heat some olive or vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add chicken and cook until no pink remains.
          • Push chicken to the side and add sesame oil. Add carrot, and cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          • Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.

          Tenderloin served with Cherry salsa and Mashed Sweet Potato

          • Pre-heat barbecue to medium-high. Discard marinade and cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.
          • Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 
          • Slice against the grain into thin slices and serve with the cherry salsa.
          • Heat the sweet potatoes.

          Italian Meatballs:

          • In a large skillet , add some oil oil. Add the meatballs and brown them on each side.Add the marinara and simmer for up to 2 hours (if you have the time).
          • Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top. 
          •  

          Jerk Chicken Burgers

          • Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          • Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 4 minutes per side. At the same time, grill the pineapple till grill marks appear.
          • Heat the buns and serve the burger with some aioli, and the pineapple.

           

          BBQ Shish Taouk with Salad

          Grill the chicken on the BBQ for 4-5 minutes per side or until internal temperature of poultry has been reached. Dress the salad. 

          Loaded Burger Bowl

          Grill the burgers (or portobello) for 4-5 minutes per side or until internal temperature of beef has been reached. Slice the burgers into thick slices.

          Arrange the lettuce in a bowl, top with tomato, cheese, pickles and then place the burger on top and drizzle with the sauce.

          Chicken Parmesan Stuffed Peppers

          • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water and rinse with cold water to stop cooking process, drain & set aside.
          • Heat olive oil in a large frying pan over med heat then cook the ground chicken.
          • Add onion and saute about 5 to 10 minutes. Add the sauce , spices, optional breadcrumbs, and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with shredded cheese. Bake approximately 15 minutes.

           

          Tuscan Salmon:

          • Heat some olive oil in a large skillet over medium-high heat. and sear in the hot pan, for 5 minutes per side. Remove from the pan and set aside.
          • Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
          • Reduce heat to low heat, add the half and half , and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
          • 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. 
          • Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
          • Transfer the potatoes to a roasting pan and roast in oven at 400 for 15 minutes or until golden and soft.

           

           Pulled Pork (oven recipe)

           In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

          • Pour beer around pork and cover with lid. Transfer to oven heated at 375  and cook until pork is beginning to turn tender, about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
          • Remove pork from Dutch oven and let rest
          • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
          • Serve warm with buns and more barbecue sauce and top with coleslaw. 

          Chicken Enchiladas

          Preheat oven to 400. Heat a non stick skillet over medium high heat and add 2 tablespoons olive oil. Cook the onion mixture (onion/garlic/cumin) for 3 minutes, add the diced chicken and cook till lightly browned on all sides. Add the low fat cream cheese and stir to melt. Add the spinach and cook for 2 minutes. Add the corn and salt and pepper to taste and half of the cheese and stir.  Set aside.

          Spread about 1/2 of the enchilada sauce on the bottom of a baking dish.

          Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).

          Top with a little more enchilada sauce (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the remaining cheese and bake in oven for 20 minutes.

          Beef Kabobs

          Grill the kabobs on the BBQ for about 4-5 minutes per side or broil in the oven. Heat the pita and sere with some hummus and veggies on the side.

          Wild Caught Cod served with Roasted Sweet Potato Spears with homemade Tartar Sauce

          Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.

          Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes. Serve with Dipping sauce.

          Tacos

           For the Chicken: Grill the chicken on the BBQ for 4 minutes per side. Slice thinly and set aside.

          For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink.

          For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.

          Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and salsa. 

          Stuffed Peppers

          • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
          • Heat olive oil in a large frying pan over med heat then brown ground beef.
          • Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          • Add the rice to the mixture.
          • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

          Cashew Chicken with Cauliflower rice 

          • Heat the vegetable oil in a large pan over medium high heat. Add half of the chicken in a single layer. Cook for 3-4 minutes per side or until browned.
          • Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
          • Add back the cooked chicken so that it's all in the pan, add the cashews.
          • Add the sauce and toss to coat. Sprinkle with green onions and serve.

           

          Grilled Chicken Gyros with cucumber salsa and Fresh Pita served with Greek Salad

          Grill the chicken or cook in a non stick skillet. Slice thinly and set aside.
          Heat the pitas in a dry skillet for 30 seconds per side.
          Place some of the chicken, the salsa, and the tzaziki and roll up and enjoy.

          Salmon with Jasmine Rice and spinach

          • Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
          • Layer the rice, the spinach and top with the salmon

          BBQ Ready Hawaiian Chicken with Veggie Rice

          Grill the brochettes on the BBQ for 4 minutes per side.

          Heat some oil over medium high heat and add the rice and sauce for 4 minutes. Add the veggies and the sauce and mix well.

          Italian Meatballs:

          • In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
          • Add the marinara and simmer for up to 2 hours (if you have the time).
          • Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top.         

          Greek Chicken Burgers served with Caprese Stuffed Portobellos

          • Either cook the burgers on medium high heat in a saute pan with a little oil for 4 minutes per side or on a greased BBQ.
          • Heat the bun, add the tzaziki and serve.

          Portobellos: Place the cheese and tomatoes and sprinkle with salt, pepper and basil and either cook on the grill or in the oven (400) until they wilt. Drizzle with balsamic.

          Cauliflower Potato Curry

          Intant Pot Version:

          1. Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and  sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning.  Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute.  Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
          2. Then add all the remaining ingredients except for the coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release.  Unplug the Instant Pot.
          3. Once all the pressure is released, carefully remove the lid, add in the coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavours to marry.   Serve with the heated  rice, and  chopped cilantro,

          Stove top method:

          1. In a Dutch oven or similarly large stock pot, add the minced onion, carrot and sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning.  Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute.  Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
          2. Then add all the remaining ingredients except for the coconut milk and peas. Cover the pot and cook for 20 to 30 minutes until the cauliflower and potatoes are tender.
          3. Once the potatoes and cauliflower are tender, remove the lid, add in the coconut milk and peas. Stir well to combine. Taste test the flavors and add any additional seasoning at this time and cook for a few minutes to allow the flavours to marry. Serve with the heated rice, and chopped cilantro.

          Pork Tenderloin served with Cherry salsa and Mashed Sweet Potato

          • Pre-heat barbecue to medium-high. Discard marinade and cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.
          • Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'. 
          • Slice against the grain into thin slices and serve with the cherry salsa.
          • Heat the sweet potatoes.

          Korean Lettuce Cups

          • Remove chicken from bag; discard marinade.
          • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken.
          • Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions.
          • Serve with reserved 2 tablespoons soy sauce mixture and coleslaw.

          Jerk Chicken Burgers

          • Preheat the oven to 400 degrees and roast the potatoes for 12-15 minutes.
          • Preheat the BBQ until 350 degrees is reached. Grill the Chicken for 4 minutes per side. At the same time, grill the pineapple till grill marks appear.
          • Heat the buns and serve the burger with some aioli, and the pineapple.

          Skinny Taste's General Tso with choice of Jasmine or Cauliflower Rice

          • Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
          • Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds.
          • Heat the rice or sauté the cauliflower rice in a separate skillet for 3- 4 minutes.

          Chicken Parmesan Stuffed Peppers

          • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water and rinse with cold water to stop cooking process, drain & set aside.
          • Heat olive oil in a large frying pan over med heat then cook the ground chicken.
          • Add onion and saute about 5 to 10 minutes. Add the sauce , spices, optional breadcrumbs, and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
          • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with shredded cheese. Bake approximately 15 minutes.

          Beef Kabobs

          Preheat the grill to approx. 350 degrees. Grill the kabobs for 4 minutes per side. Heat the pitas and serve with the sauce.

          Roasted Salmon served on a bed of Fresh Pineapple with Roasted Asparagus 

          Place the aluminum dish in a preheated oven (400) and roast for 12-15 minutes.

          Transfer the asparagus to a baking sheet and roast at the same time for the same amount of time.

          Eggroll in a Bowl

          In a large skillet over medium heat, heat some olive or vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add chicken and cook until no pink remains. Push chicken to the side and add sesame oil. Add carrot, and cabbage. Stir to combine with meat and add Tamari sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
          Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.

          Chicken Bruschetta with Roasted Veggies

          • Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
          • While chicken is still on grill, top each breast with some mozzarella and cover the BBQ lid and cook  until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. 
          • Transfer the veggies either to a grilling basket and cook on the BBQ or to a roasting pan and roast in the oven at 400 for 12-15 minutes.

          Kung Pao Chickpea Stir fry served with Quinoa

          • In a large wok or non stick skillet over medium high heat, add 1 tablespoon of oil and heat for 2 minutes. Add the veggie bag and saute for 4-5 minutes.  Add the chickpeas, sauces and cook for 1 minute.
          •  In another pan or skillet, heat 1 tablespoon oil and heat the pan. Add the cauliflower rice, salt and the sesame seeds and saute for 3-4 minutes.
          • Serve the chickpea mixture over the cauliflower rice.

          Blackened Fish Bowl served with Avocado Crema

          •  Heat 1 tablespoon of olive oil in a heavy skillet on medium heat. When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
          • Serve over hot cooked rice with the corn salsa,  and avocado cream.

          BBQ Chicken with Greek Salad

          Preheat the grill to 375 degrees. Grill the chicken on medium until internal temperature of poultry is reached (about 15 minutes per side).

          Serve with some dip and the Dress the salad.

          Tacos with Crunchy Coleslaw and Avocado cream

           For the Chicken: Grill the chicken on the BBQ for 4 minutes per side. Slice thinly and set aside.

          For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink.

          For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.

          Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and drizzle with sauce.

          Chicken Tenders with Roasted Potatoes

          • In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          • Wipe out the skillet in between batches and refresh the oil.
          • Heat the potatoes in a pot adding a little milk and butter over low heat.                       
          Pineapple Burgers with Chipotle Aioli served with Sautéed Kale
          Preheat the BBQ and baste each burger with a bit of the New Primal marinade and season with salt and pepper.
          1. Grill the burgers on the BBQ for 3-4 minutes per side.  Baste the cooked side of the burgers with more marinade.
          2. Flip once more and cook additional 30 seconds to caramelize the top coat of marinade.
          3. Transfer cooked burgers to a tray. Add sliced pineapples to the grill pan, lower heat to med-high, and cook 3-4 minutes per side or until grill marks appear.
          4. Assemble burgers on an iceberg lettuce bun. Top with grilled pineapple and chipotle mayo.

          For the Kale:

          1. In a large stir fry pan, over medium high heat, add 2-3 tablespoons olive oil and the garlic and the red pepper flakes and sauté for 30 seconds. Add the kale and about 1/4 cup of water and salt and pepper to taste. Cover and let steam for about 3-4 minutes.

          Orange Meatballs with Butternut Squash Noodles

          Either bake or grill the meatballs.

          To grill:  Preheat the grill and spray with oil or use a greased BBQ basket for the meatballs. Grill for about 8 minutes, turning them over as they cook. Baste them with the orange sauce until the sauce coats the meatballs (about two times).

          To bake: Place meatballs on a parchment lined baking sheet and bake for 25 minutes in a preheated oven at 400. Remove from oven and brush them with the orange sauce and return to oven for 5 more minutes.  Brush them one more time, sprinkle with sesame seeds and top them with green onion.

          Butternut Squash: In a non stick sauté pan over medium high heat, add some olive oil and sauce the squash for about 3-4 minutes. Add salt and pepper to taste.

          Chicken Tenders with Mashed Potatoes

          • In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
          • Wipe out the skillet in between batches and refresh the oil.
          • Heat the potatoes in a pot adding a little milk and butter over low heat. 

             Asian Salmon with Jasmine Rice and spinach

            • Roast the salmon in the oven at 375 for 8-10 minutes. Heat the rice. Steam the spinach in a little amount of water in a pot for 2-3 minutes.
            • Layer the rice, the spinach and top with the salmon

            Pan Roasted Chicken with Mango Salsa

            • Preheat oven to 375.
            • Either cook the chicken in a pan OR BBQ for 4-5 minutes per side and top with salsa.
            • If you are cooking in a pan:
            • Heat a cast iron skillet (or oven proof skillet) over medium-high heat with 1 tbsp. olive oil. When hot but not smoking, sear chicken in the skillet on both sides until lightly browned (about 3-4 minutes per side).
            • Once both sides of chicken are seared, pop the entire cast iron skillet with the chicken into the preheated oven and cook until it is cooked through (no longer pink, about 8-10 more minutes in the oven).
            • Remove chicken from oven and let rest for 5 minutes.
            • Top with Mango Salsa and serve.
            • Green Beans
            • Heat a skillet over medium heat. Add bacon pieces and fry until cooked through and slightly crisp.
            • Increase heat to medium-high.
            • Add the green beans into the skillet with the bacon and bacon fat. Saute for about 5-7 minutes, seasoning lightly with salt and pepper, until the green beans are slightly tender (but not soggy).
            • Pour in the balsamic vinegar and saute for 2 minutes more, so that the balsamic reduces and coats the green beans.
            • Serve and enjoy!

            Bourbon Chicken with Choice of Rice

            • Heat a skillet over medium high heat with avocado oil. Add chicken to the skillet and cook until a golden brown crust has formed on each side, about 3 minutes per side.
            • Once the chicken is browned, add the sauce to the pan and toss to coat the chicken. Bring the sauce to a simmer and cook, stirring, until the sauce has reduced and thickened, about 2 minutes.
            • Serve with prepared cauliflower rice and enjoy!

             

            Grilled Chicken Gyros with cucumber salsa and Fresh Pita served with Greek Salad

            • Grill the chicken or cook in a non stick skillet. Slice thinly and set aside.
            • Heat the pitas in a dry skillet for 30 seconds per side.
            • Place some of the chicken, the salsa, and the tzaziki and roll up and enjoy.

            Vegetarian Ratatouille

            • Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
            • In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
            • Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
            • Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
            • Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
            • Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

             Chicken Parmesan Stuffed Peppers

            • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water and rinse with cold water to stop cooking process, drain & set aside.
            • Heat olive oil in a large frying pan over med heat then cook the ground chicken.
            • Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices, optional breadcrumbs, and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
            • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

             Italian Meatballs:

            • In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
            1. Add the marinara and simmer for up to 2 hours (if you have the time).
            • Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top.                   

             Tuscan Salmon:

            • Heat some olive oil in a large skillet over medium-high heat. and sear in the hot pan, for 5 minutes per side. Remove from the pan and set aside.
            • Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
            • Reduce heat to low heat, add the half and half , and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
            • 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. 
            • Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
            • Transfer the potatoes to a roasting pan and roast in oven at 400 for 15 minutes or until golden and soft.

            Ginger Beef

            Heat a large skillet over high heat. Add 2 tbsp. olive oil and swirl the pan so it is evenly coated on the bottom. Add the steak in a single layer (you will likely need to do this in batches depending on the size of skillet) and sear the steak on the first side until it is very browned and slightly crisp, about 4 minutes. Flip, and sear on the other side until crisp and browned. When both sides are cooked, transfer the cooked steak onto a plate and set aside. Continue this process until all of the steak is browned and crisp. You will likely need to add more olive oil along the way.

            In the same skillet, add the broccoli and snap peas (if the skillet is dry add 1 more tbsp. olive oil here) and sauté until lightly browned and tender, about 5 minutes.

            Reduce heat to medium. Add the sauce and stir. It should thicken up very quickly. Toss in the cooked steak and make sure that the sauce coats the meat. Serve immediately!

            Chicken Tenders with Roasted Potatoes

            • In a non stick skillet over medium high heat, add some olive oil to the pan. Cook the tenders in batches for 4 minutes per side or until golden.
            • Wipe out the skillet in between batches and refresh the oil.
            • Transfer the potatoes to a roasting pan and bake in the oven at 400 for 12-15 minutes.

            Grilled Chicken Bruschetta with Roasted Veggies

            • Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
            • While chicken is still on grill, top each breast with some mozzarella and cover the BBQ lid and cook  until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. 
            • Transfer the veggies either to a grilling basket and cook on the BBQ or to a roasting pan and roast in the oven at 400 for 12-15 minutes.

            Roasted Salmon served on a bed of Fresh Pineapple with Roasted Asparagus 

            Place the aluminum dish in a preheated oven (400) and roast for 12-15 minutes.

            Transfer the asparagus to a baking sheet and roast at the same time for the same amount of time.

            Breaded Wild Caught Cod served with Roasted Sweet Potato Spears with homemade Tartar Sauce

            • Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.
            • Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes. Serve with Dipping sauce.

              Kung Pao Chickpea Stir fry served with Quinoa

              • In a large wok or non stick skillet over medium high heat, add 1 tablespoon of oil and heat for 2 minutes. Add the veggie bag and saute for 4-5 minutes.  Add the chickpeas, sauces and cook for 1 minute.
              •  In another pan or skillet, heat 1 tablespoon oil and heat the pan. Add the cauliflower rice, salt and the sesame seeds and saute for 3-4 minutes.
              • Serve the chickpea mixture over the cauliflower rice.

              Stuffed Peppers

              • In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, about 2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water (a scoop and drain is handy here) and rinse with cold water to stop cooking process, drain & set aside.
              • Heat olive oil in a large frying pan over med heat then brown ground beef.
              • Add onion and saute about 5 to 10 minutes. Add diced tomatoes (not the sauce) , spices and salt and pepper to taste. Simmer until much of the liquid is absorbed, about 20 minutes.
              • Add the rice to the mixture.
              • Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers. Top with marinara sauce and shredded cheese. Bake approximately 15 minutes.

              Chipotle Chicken Bowl

              • Grill the chicken for 4-5 minutes per side. Transfer to a cutting board and cut into large cubes.
              • Heat the rice and the beans.
              • Layer the lettuce, rice, chicken and toppings and enjoy!

              Tacos with Crunchy Coleslaw and Avocado cream

               For the Chicken: Grill the chicken on the BBQ for 4 minutes per side. Slice thinly and set aside.

              For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink.

              For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.

              Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and drizzle with sauce.

              Pan seared Cod with Cauliflower Bake

              In a non stick skillet over medium high heat, add some oil and cook the cod for 4 minutes per side.

              Steam the cauliflower in a pot with some water for 3-4 minutes. Transfer to a baking dish and layer the cheese sauce, bacon, cheese and green onion and bake in oven at 400 for 20 minutes.

              Mongolian Beef

               Heat some oil over medium high heat in a large nonstick skillet.

              1. Add steak, in batches, to the hot oil and begin frying, try and spread out the beef so that is spread in 1 single layer if possible. Fry on each side until it is a deep brown color, about 3-4 minutes per side. Set aside the cooked beef and continue until all of the beef is done and set aside.
              2. Add in the sesame oil, the garlic, the ginger, and the crushed red pepper. Sauté for 1 more minute.
              3. Pour in the beef broth and using the back of a spoon, scrape up as much brown bits as possible.
              4. Add beef back into the skillet.
              5. Add the sauce mix and stir.
              6. Add in green onions.
              7. Bring sauce to a simmer and let cook, stirring often, until sauce has thickened, about 5 minutes. 

              Serve over rice cauliflower and a side of seared baby bok choy (see below). Sprinkle with sesame seeds before serving. 

              FOR THE CAULIFLOWER RICE AND THE BOK CHOY

              1. In a skillet, heat 1 tbsp. olive oil over medium-high heat. Add the riced cauliflower and season with salt and pepper, to taste. Sauté until cauliflower is tender, about 5-7 minutes.
              2. Cut the baby bok choy in half lengthwise. Heat a large skillet over medium high heat with 2 tbsp. olive oil. Sear both sides of the bok choy until golden brown, about 4 minutes per side. Season with salt and pepper.

              Thai Chicken Curry 

              Heat 1-2 tablespoons of oil in a large heavy pot over medium heat.  Add the veggies and and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add the curry paste and stir. Add salt to taste. 

              Add chicken, coconut milk, and ½ cup water per serving and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Top with basil and serve with heated rice. 

              Lime Chicken Kabobs with Roasted Parmesan Cauliflower

              1. Grill the kabobs or broil them for 4 minutes per side.
              2. Transfer the cauliflower to the oven and bake at 400 for 15 minutes.
              3. Serve with the dipping sauce.

              Chicken with Sundried Tomato cream sauce served with Asparagus

               Preheat oven to 400 degrees F.

              • Melt 1 tablespoon butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; set aside.
              • Melt another tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
              • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
              • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 10 minutes.
              • Serve immediately, garnished with basil, if desired.
              • Transfer the asparagus to a roasting pan and roast at the same time as the Chicken

              Pean Crusted Salmon with Asparagus 

              Place the aluminum dish in a preheated oven (400) and roast for 12-15 minutes.

              Transfer the asparagus to a baking sheet and roast at the same time for the same amount of time. Serve with the remulade sauce (I prefer to heat it slightly). 

              Chicken Enchiladas

               Remove everything from the aluminum dish and spread about 4 tablespoons of the enchilada (red) sauce over the bottom and spread it around.


              1. Preheat oven to 400.
              2. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the onion mixture and the spice (onion/garlic/cumin) for 3 minutes.
              3. Add the diced chicken and cook till lightly browned on all sides.
              4. Add the cream cheese and stir to melt. Follow with the spinach and cook for 2 minutes.
              5. Add the corn and half of the shredded cheese and salt and pepper to taste. Set aside.
              6. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
Top with a little more enchiladas (being careful not to put any on the edges of the enchiladas..so only the centre).
              7. Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly.

               Italian Meatballs:

              • In a large skillet , add some oil oil. Add the meatballs and brown them on each side.
              1. Add the marinara and simmer for up to 2 hours (if you have the time).
              • Heat a non stick pan over medium hight heat, add some oil and sauté the zoodles for 3 minutes. Serve with the meatballs and some sauce drizzled over top.                                                                                                            

              Pan Roasted Chicken with Mango Salsa:

              1. Preheat oven to 375.
              2. Heat a cast iron skillet (or oven proof skillet) over medium-high heat with 1 tbsp. olive oil. When hot but not smoking, sear chicken in the skillet on both sides until lightly browned (about 3-4 minutes per side).
              3. Once both sides of chicken are seared, pop the entire cast iron skillet with the chicken into the preheated oven and cook until it is cooked through (no longer pink, about 8-10 more minutes in the oven).
              4. Remove chicken from oven and let rest for 5 minutes.
              5. Top with Mango Salsa and serve.

              Green Beans

              1. Heat a skillet over medium heat. Add bacon pieces and fry until cooked through and slightly crisp.
              2. Increase heat to medium-high.
              3. Add the green beans into the skillet with the bacon and bacon fat. Saute for about 5-7 minutes, seasoning lightly with salt and pepper, until the green beans are slightly tender (but not soggy).
              4. Pour in the balsamic vinegar and saute for 2 minutes more, so that the balsamic reduces and coats the green beans.
              5. Serve and enjoy!

              Asian Salmon with Lime Drizzle served with Jasmin rice and Spinach

              Preheat the oven to 400 degrees. Roast until just cooked through, 10-12 minutes. In a medium skillet, warm some oil over medium heat. Add the spinach; sauté until just wilted. Remove from pan; set aside. Divide rice, top each with some spinach and a salmon fillet, broken into large pieces. Drizzle with remaining sauce.

              Bourbon Chicken with Choice of Rice

              1. Heat a skillet over medium high heat with avocado oil. Add chicken to the skillet and cook until a golden brown crust has formed on each side, about 3 minutes per side.
              2. Once the chicken is browned, add the sauce to the pan and toss to coat the chicken. Bring the sauce to a simmer and cook, stirring, until the sauce has reduced and thickened, about 2 minutes.
              3. Serve with prepared cauliflower rice and enjoy!

               Kung Pao Chickpea Stir fry served with Quinoa

              • In a large wok or non stick skillet over medium high heat, add 1 tablespoon of oil and heat for 2 minutes. Add the veggie bag and saute for 4-5 minutes.  Add the chickpeas, sauces and cook for 1 minute.
              •  In another pan or skillet, heat 1 tablespoon oil and heat the pan. Add the cauliflower rice, salt and the sesame seeds and saute for 3-4 minutes.
              • Serve the chickpea mixture over the cauliflower rice.

              Cashew Chicken with Cauliflower rice 

              • Heat the vegetable oil in a large pan over medium high heat. Add half of the chicken in a single layer. Cook for 3-4 minutes per side or until browned.
              • Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
              • Add back the cooked chicken so that it's all in the pan, add the cashews.
              • Add the sauce and toss to coat. Sprinkle with green onions and serve.

              Grilled Chicken Gyros with cucumber salsa and Fresh Pita served with Greek Salad

              Grill the chicken or cook in a non stick skillet. Slice thinly and set aside.
Heat the pitas in a dry skillet for 30 seconds per side.
Place some of the chicken, the salsa, and the tzaziki and roll up and enjoy.

              Blackened Fish Bowl served with Avocado Crema

              •  Heat 1 tablespoon of olive oil in a heavy skillet on medium heat. When the oil is hot, add the fish and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
              • Serve over hot cooked rice with the corn salsa,  and avocado cream.

               Breaded Wild Caught Cod served with Roasted Sweet Potato Spears with homemade Tartar Sauce

              Heat a non stick skillet over medium-high heat. Add some olive oil to the pan. Add the fish and cook for approx. 10 minutes on each side. The fish is cooked when it flakes easily with a fork.

              Transfer the Sweet potatoes to a roasting pan and cook in the oven at 400 for 12-15 minutes. Serve with Dipping sauce.

              Chicken with Wine and Mustard Sauce served with Roasted Garlic and Lemon Broccoli

              Preheat the oven to 350F/180C.

              In a large frying pan, heat one tablespoon of olive oil and brown the chicken until golden, yet not cooked all the way through. Remove to a plate.

              To the same pan, add shallots, garlic, and thyme leaves and cook over low heat for 5 minutes without getting any colour on them.

              Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then return chicken to the pan, spoon the sauce all over chicken pieces.  Simmer for 20 minutes. Add the cream and salt and pepper. Please note that you must add salt to balance the cream otherwise your meal will not have any taste. Stir to mix and simmer for 5 minutes, not allowing the sauce to boil.

              Roast the Broccoli in the oven at 400 for 10 minutes.

              Crispy Ginger Beef:

              Heat a large skillet over high heat. Add 2 tbsp. olive oil and swirl the pan so it is evenly coated on the bottom. Add the steak in a single layer (you will likely need to do this in batches depending on the size of skillet) and sear the steak on the first side until it is very browned and slightly crisp, about 4 minutes. Flip, and sear on the other side until crisp and browned. When both sides are cooked, transfer the cooked steak onto a plate and set aside. Continue this process until all of the steak is browned and crisp. You will likely need to add more olive oil along the way.

              In the same skillet, add the broccoli and snap peas (if the skillet is dry add 1 more tbsp. olive oil here) and sauté until lightly browned and tender, about 5 minutes.

              Reduce heat to medium. Add the sauce and stir. It should thicken up very quickly. Toss in the cooked steak and make sure that the sauce coats the meat. Serve immediately!

              Skinny Taste's General Tso with choice of Jasmine or Cauliflower Rice

               Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.

              Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds.

              Heat the rice or sauté the cauliflower rice in a separate skillet for 3- 4 minutes.