Panko Crusted Chicken, Maple Mustard Chicken, Sweet Potato Stuffed Beef PIcadillo

Produce

1 bag of baby spinach

1 tbs of basil

5-8 garlic cloves

2-4 sweet potatoes 

1 onion

2 tbs of cilantro (optional)

Meats

2-3 chicken breasts or 4-5 cutlets

4 bone in chicken thighs (you can always substitute breasts or boneless)

1 lb. of lean ground beef

Dairy

1 c part skim ricotta

3 tbs of grated parmesan 

Pantry

yellow mustard

Salt and Peper

Oregano

Italian seasoned panko bread crumbs

Evoo

2 tbs. low sodium soy sauce

3 tbs. maple syrup

1/3 c. spicy brown mustard

2 tbs brown sugar

Cidar Vinegar

1/4 c. dry sherry

3/4 c crushed tomatoes

1/4 c dried cherries

1/4 c green olives

1 tbs capers

ground cinnamon 

cooking spray

Panko Crusted Chicken stuffed with Ricotta, Spinach, Tomatoes and Basil

http://www.kissrecipe.com/2014/01/panko-crusted-chicken-stuffed-with.html

Maple Mustard Chicken thighs 

http://www.myrecipes.com/recipe/maple-mustard-chicken-thighs-50400000112007/

Sweet Potatoes stuffed with Cuban Style Beef Picadillo 

http://m.self.com/fooddiet/recipes/2013/11/sweet-potatoes-with-cuban-beef-picadillo

Chicken Sausage Gumbo, Balsamic Glazed Chicken, Asian Turkey Meatballs

Produce

Yellow Onion

2 bell peppers (any color)

Celery

Garlic

Okra (frozen or fresh) or peas

Orange

Asparagus

Ginger

Cilantro

Scallions

Lime

Meat

Bone in Chicken Thighs (6 pieces)

1/2 lb andouille sausage

1 lb. chicken tenders

1 lb. ground turkey

Dairy

1 egg

Pantry

Flour

Chicken stock

2/3 cup applesauce 

cinnamon

Balsamic Vinegar

Ground nutmeg or Cardamom

Panko Bread Crumbs
Brown Rice or Udon Noodles

Soy sauce

Sesame Oil

Chicken & Sausage Gumbo (slow cooker recipe)

Bone in chicken (think it works best with bone in thighs)-at least 6 pieces

2 T. unsalted butter

2 T. and 1/3 cup canola oil

1 Yellow onion, chopped

2 bell peppers chopped

1-2 ribs celery chopped

Okra chopped or handful of peas

3-4 cloves of garlic chopped

1/3 cup flour

3-4 cups chicken stock

1/2 lb. andouille sausage

cayenne pepper

Season chicken all over with salt and pepper.  In a large dutch  oven or saute pan melt butter and 2 T. canola oil.  Brown chicken on both sides.  Might need to do in batches.  Remove chicken and set aside.  Pour off all but around 1 T. of oil and then saute, onion, bell peppers, celery until softened (roughly 5 minutes).  Add garlic and cook another couple minutes.  Set aside.  

In a small heavy saucepan over medium, high heat melt 1/3 cup canola oil. Add flour and cook, whisking frequently until mixture turns light brown.  Add the broth and bring to a boil whisking frequently until thickened.  

Transfer broth, chicken and vegetables and sausage to slow cooker.  Cook on high for 3 hours or low for 6-7 hours.  Remove lid and use a shallow spoon or ladle and skim as much fat off the top as possible.  Add okra or peas and continue to cook for another 30 minutes.  Stir in cayenne pepper if needed and season to taste.  

Source:  Williams Sonoma Slow Cooker Cookbook

Balsamic Glazed Chicken Tenders with Roasted Asparagus

http://www.bhg.com/recipe/chicken/balsamic-glazed-chicken-tenders/

Asian Turkey Meatballs with Lime Sesame dipping sauce

http://www.skinnytaste.com/2010/01/asian-turkey-meatballs-with-lime-sesame.html

Sun Dried Tomato Pasta, Mushroom Sliders, Herb Panko Salmon

PRODUCE

9 cloves of garlic

1 head of garlic (you will need the entire head to roast)

8 oz. package of sliced mushrooms

4 portabella mushroom caps

Package of basil (this is used in 2 recipes)

1 lemon

2 TBS of chopped parsley

PANTRY

8 oz package of Linguini (I use the dreamfields low carb)

1 jar of sun dried tomatoes in oil

1 cup of low sodium chicken broth

4 rolls (something similar in size to the mushroom caps)

olive oil

cooking spray

1 TBS flour

2 TBS dijon mustard

1 cup Balsamic vinegar

1 TBS brown sugar

1 TBS soy sauce

1/2 cup of mayo

1/2 panko bread crumbs

MEATS

1 lb. of chicken tenders

2 portions of salmon fillets (or fish of your choice)

DAIRY

1/3 cup of skim milk

3 TBS of light cream cheese (I used pilly whipped)

4 oz fresh mozzarella 

6 oz. brie cheese

FREEZER:

1 oz. package of frozen spinach 

Sun Dried Tomato Pasta with Spinach a Chicken

8 oz of Linguini

1 lb of Chicken tenders

4 cloves of minced garlic

1 8oz package of frozen spinach (defrosted and drained)

8 oz. of fresh sliced mushrooms

Salt and pepper

1/3 cup of skim milk

1 TBS flour

3 TBS cream cheese (i used the philadelphia whipped)

4 TBS chopped sun dried tomatoes

1 TBS of sun dried tomato oil

2 TBS fresh chopped basil

Cooking spray

1 TBS of olive oil

1 cup of low sodium chicken broth

4 oz of fresh mozzarella

In a blender or food processor add skim milk, flour, cream cheese and half of the sundries tomatoes.  Blend until smooth. 

Marinate chicken tenders with 1 TBS of chopped basil, 1 clove of minced garlic and 1 TBS of oil from the sun dried tomato jar

Spray a large sauté pan with cooking spray. Add 1 TBS of olive oil and 1 minced garlic clove.  Sauté for 30 seconds.  Add mushrooms and cook for 2-3 minutes. Add defrosted spinach and cook until warm. Remove mixture and cook the chicken tenders.

Add the blended mixture with chicken broth and simmer.  Add chicken, veggies and pasta.

Top with remaining sun dried tomatoes and grated fresh mozzarella

Balsamic Mushrooms Sliders with Brie and Roased garlic aioli

(If you don't like mushrooms you can always use skirt or flank steak as a replacement) 

4 Portobella Mushroom caps

Balsamic Marinade:

 1/2 c. balsamic

1/4 cup of olive oil

3 garlic cloves minced

1 TBS brown sugar

1 TBS of soy sauce

2 TBS of any fresh herb (parsley, dill or cilantro)

Roasted garlic aioli

1 head of Garlic

1/2 mayo

salt pepper

2TBS of Balsamic

Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins

Add mayo, salt, pepper and balsamic.  Mash it all together

Marinate the mushroom caps for at least 30 minutes. Grill until browned and cooked thru

Top each cap with Brie cheese

Spead the ailoi on the top of the bun and serve.

Would be great with the hawaiian rolls !

Herb Panko Salmon

2 6oz Salmon Fillets

2TBS of Dijon Mustard

Salt and pepper

Panko Mixture:

 1/2 cups of panko

3 TBS chopped fresh basil (or whatever herb you have on hand)

2 cloves of garlic minced

zest of 1 lemon or you can just squeeze in some juice 

1 TBS of olive oil

salt and pepper

Mix all ingredients well 

Pat Salmon fillets dry with a paper towel.  Spread dijon mustard on top of fish.  Add Panko mixture. Press down so that all the panko sticks to the mustard. Drizzle a little olive oil over the top.

Bake 375-400 in the over until fish is 135 degrees

Portobello Mushrooms, Chicken Stroganoff, Sweet & Spicy Salmon

Produce

4-6 Portabello mushroom caps

Small onion

Mushrooms, sliced

Meat
Boneless, skinless chicken breasts, 1 pkg

Salmon filets

Dairy

Shredded mozzarella cheese

Grated Parmesan

Pantry

Marinara sauce, 1 cup

Chicken broth, 3/4 cup

RF sour cream, 3/4 cup

Egg noodles, 1 pkg

Brown sugar, 3 Tbsp

Chinese hot mustard, 4 tsp

Soy sauce, 1 Tbsp

Rice vinegar, 1 tsp

Spices and oils for cooking

Butter 

Olive oil

Salt

Pepper

Flour

Paprika

Portobello Mushroom Parmesan (serve with oven roasted broccoli)

3 Tbsp Olive Oil

4-6 Portabello mushroom caps

1/2 tsp salt

1/4 tsp pepper

1 cup marinara sauce

1/2 cup shredded mozzarella

1/4 cup grated parmesan

2 Tbsp butter, cut into thin slices

1) Preheat over to 400.

2) Brush both sides of mushrooms with olive oil; season with salt and pepper.

3) Grill mushrooms until heated through and tender (about 5 min per side).

4) Spread 1/2 cup marinara on bottom of 9x13.

5) Place mushrooms in pan and top with remaining marinara.

6) Sprinkle with cheeses and top with butter pieces.

7) Bake until cheese melts and is golden brown, ~15 min.

Chicken Stroganoff (serve with mixed veggies)

2 Tbsp flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1 pkg chicken breasts

1 small onion, chopped

1 pkg mushrooms, sliced

3/4 cup chicken broth

3/4 RF sour cream

1 pkg egg noodles, cooked according to pkg directions

1) Cut chicken into "chunks."

2) Mix flour, salt, pepper, and paprika; coat chicken in mixture.

3) In large skillet, saute onion; add chicken and cook until no longer pink.

4) Add mushrooms and cook for another 3 min.

5) Add chicken broth and simmer for ~5 min.

6) Remove from heat and stir in sour cream.

7) Serve over egg noodles.

Sweet and Spicy Salmon (serve with sautéed baby spinach)

Salmon filets

3 Tbsp brown sugar

4 tsp Chinese hot mustard

1 Tbsp soy sauce

1 tsp rice vinegar

1) Season salmon with salt and pepper; grill or bake, skin-side down in 450 oven for 12-15 min or until cooked through.

2) Meanwhile, boil brown sugar, mustard, soy sauce, and rice vinegar in a saucepan.

3) Remove sauce from heat and brush over cooked salmon.

Indian Chicken with Cucumber Mango, Stuffed Peppers, Hamburger Soup

Produce

Ginger (1 tsp)

Mango

Scallions

Cucmber

4 Bell Peppers (any colors)

2 medium yellow onion

Garlic (1 clove)

Tomatoes (1C chopped)

3 carrots

3 celery ribs

Bay leaf

Meat

4  Boneless, skinless chicken breasts

1 lb. Ground turkey (stuffed peppers)

1 lb. Lean ground beef (soup) 

Pantry/Fridge

Curry Powder

Salt

Black Pepper

Dried Tyme

Dried Parsley

Dried Oregano

White/Brown rice

EVOO

Honey

Ketchup

Worcestershire sauce

Tabasco

3 14oz cans beef consomme

28oz can crushed tomatoes

Greek Yogurt (1C)

Indian chicken with cucumber-mango sauce

http://www.pinterest.com/pin/116038127873401001/

Dad's Stuffed Red Peppers

http://www.simplyrecipes.com/recipes/dads_stuffed_bell_peppers/

Crock Pot Hamburger Soup 

Tlynne makes fun of me for this recipe, but it's really good!  

One of Marty's favorites :)

1 lb ground beef

1 medium onion, chopped

3 14oz cans beef consomme

28oz. can crushed tomatoes

3 carrots, sliced

3 celery ribs, sliced

8 Tbsp rice

1 bay leaf

1 tsp dried tyme

1 Tbsp dried parsley

1 tsp salt

1 tsp pepper

Brown beef and onion in skillet. Drain.

Combine all ingredients in slow cooker.

Cover.  Cook on High for 3-hours or Low for 6-8.

Red Lentil Soup, Balsamic Vinegar Chicken, Pan Fried Trout with Almonds

Produce

1 Pack of Parsley

5 lemons

4-5 garlic cloves

1 cup of basil

1 pack of mushrooms

1 pack cherry or grape tomatoes

1 red onion

1 yellow or white onion

1 pack cilantro

1 large bunch of spinach

Green Vegetable of your Choice to go with Fish  and Chicken Dish or serve Orzo or Rice on the side with them.

Meat

2 or 4 skin on trout fillets

4 skinless boneless chicken breasts

Pantry/or Fridge

3 ozs raw whole almonds (I also used roasted, salted because I had them)

balsamic vinegar

olive oil

2 cups split red lentils

tumeric

yellow mustard seeds

brown rice

Greek Yogurt

Red Lentil Soup With Lemon

http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html

Balsamic Vinegar Chicken

http://shellyheim.com/clean-eating-fitness-recipes/recipes/balsamic-vinegar-chicken/

Pan Fried Trout with Almonds and Parsley (you could use any white fish for this)

1 T. plus 2 teaspoons of oil (canola or olive oil, coconut oil also would work)

4 skin on trout fillets 

3 ounces raw whole almonds coarsely chopped

1 cup loosely packed parsley leaves, coarsely chopped

finely grated zest plus freshly squeezed juice of 2 lemons

Heat 1 tbsp oil over medium high in skillet; season fillets with salt and pepper; cook skin side up first 4/5 minutes then flip fish; cook until slightly flaky in center; transfer to platter; re-do with 2 more fillets of fish; then put in remaining oil and almonds in skillet until almonds are golden; remove from heat, add parsley and lemon zest; stir to combine; stir in lemon juice; as it starts to bubble, pour over fish and serve.  Serve with any green vegetable on the side!

Source:  PowerFoods Cookbook

Sesame Honey Chicken, Taco Stuffed Zucchini Boats, Spicy Minestrone Soup

Produce
3 zucchini's (2 taco boats, 1 for soup)
bell pepper
scallions or cilantro (for garnish)
Onion
2-3 carrots, diced
1 celery stalk, diced
1 zucchini diced
1 yellow squash, diced
1 cup corn
1 onion
Garlic (2 cloves)
Lettuce Cups (if using those for the Sesame honey chicken)

Meat
2 lbs boneless chicken (mix of breast and thighs)
1 lb. ground turkey
3-4 links of italian sausage or chicken sausage

Dairy
Mexican blend shredded cheese

Pantry
Salsa
tomato sauce (4oz.)
Diced tomatoes
Soy sauce
Honey
Tomato Paste
Rice Wine Vinegar
Sesame Oil
Onion Powder
Siracha Chilli Sauce
Cornstarch
Sesame Seeds (optional)
Chicken Stock (2 large boxes)
Mini shell noodles or Ditalini
White Rice

Sesame Honey Chicken in lettuce cups or over rice
 http://www.skinnytaste.com/2013/02/crock-pot-sesame-honey-chicken.html

Taco stuffed zucchini boats
 http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html

Spicy Minestrone Soup
 6-8 cups chicken stock
1 can diced tomatoes
3-4 links of italian sausage or chicken sausage
2-3 carrots, diced 1
 celery stalk, diced
1 zucchini diced
1 yellow squash, diced
1 cup corn
1 onion
2 cups uncooked mini noodles (shells or ditalini)

Saute chopped onion in chili powder, salt and olive oil until tender in soup stock pot or dutch oven. In a separate pan brown the sausage links for about 10 minutes. They just need to be cooked enough so you can cut them up in pieces. They will finish cooking in the soup pot. Add sausage and vegetables (except corn) to onions. Season vegetables with salt and pepper. Add stock and tomatoes and bring to a boil. Add noodles and cook 10-12 minutes. Add corn at the end and can simmer until ready to eat. This dish also freezes well. You can really add any vegetables. I also sometimes add green beans as well. Okra would be good too! If you want it more like a stew add in more pasta than the 2 cups and it will be thicker.