INGREDIENTS

1 tablespoon finely shredded lemon peel

¼ cup lemon juice

2 tablespoons minced garlic (12 cloves)

1 ¼ pounds bone-in chicken breast halves, skinned

¼ teaspoon ground black pepper

⅛ teaspoon salt

1 ¼ cups whole wheat penne pasta

¼ cup dried tomatoes (not oil-packed)

2 tablespoons pine nuts

2 cups fresh basil leaves (about 1-3/4 ounces)

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1 tablespoon minced garlic (6 cloves)

¼ cup reduced-sodium chicken broth

1 (9 ounce) package baby spinach

¼ teaspoon crushed red pepper

⅛ teaspoon salt

4 teaspoons grated Parmesan cheese

DIRECTIONS

• For marinade, in a small bowl, combine lemon peel, lemon juice and 2 tablespoons garlic. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag and turn to coat chicken. Marinate in refrigerator for 30 minutes, turning bag occasionally.

• Preheat oven to 375 degrees F. Drain chicken and discard marinade. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Place chicken in a foil-lined shallow roasting pan. Roast for 40 minutes or until an instant-read thermometer inserted into inside thigh muscle registers 165 degrees F. Allow to cool before removing meat from the bone and shred or cut into bite-size pieces. Transfer to an airtight freezer container. Cover and seal.

• To serve, cook pasta according to package directions; drain. Meanwhile, place dried tomatoes in a small bowl; pour enough hot water over tomatoes to cover and let stand until tomatoes are softened. Cut softened tomatoes into thin bite-size strips.

• For pesto, in a small skillet, cook pine nuts over medium heat about 3 minutes or until toasted, stirring often; set aside to cool. In a food processor, combine basil, pine nuts, oil, 2 tablespoons Parmesan cheese and 1 tablespoon garlic. Cover and process until smooth.

• In a large skillet, heat broth over medium heat until boiling. Add spinach; cook and stir about 1 minute or until spinach starts to wilt. Add chicken, crushed red pepper and 1/8 teaspoon salt. Cook about 2 minutes more or until spinach is completely wilted. Stir in cooked pasta, pesto, and dried tomatoes. Cook about 5 minutes or until chicken is heated through (165 degrees F). Sprinkle with 4 teaspoons Parmesan cheese.

INGREDIENTS

1 zucchini, large (about 1 pound) or 1/2 small head cauliflower or a combination of both

1 tablespoon extra-virgin olive oil, or unrefined coconut oil

1 yellow onion, large, chopped

3 cloves garlic, minced

1 pound turkey, ground OR shrimp

For the taco seasoning:

1 1/2 teaspoon chili powder

3/4 teaspoon paprika

1 1/2 teaspoon cumin, ground

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon turmeric, ground

cayenne pepper, (optional)

1 1/4 teaspoons sea salt, or to taste

1/4 teaspoon black pepper, freshly ground

3 scallions, sliced

coconut oil cooking spray, Unrefined

12 corn tortillas, soft

Optional toppings:

Jack/cheddar cheese, Grated

romaine lettuce, shredded

tomatoes, Chopped seeded

Tomato Salsa, Roasted

Green salsa

Simple cabbage salad or shredded cabbage

Gochujang Guacamole

cilantro, Chopped fresh

Lime wedges

Hot sauce

DIRECTIONS

• Coarsely chop the zucchini or cut the cauliflower into small florets. Transfer half to a food processor and pulse until finely chopped (for cauliflower, the goal is the size of grains of rice). Transfer to a bowl and repeat with the remaining zucchini or cauliflower.

• In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened and starting to brown, about 10 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the turkey and cook, stirring with a wooden spoon to break up the meat, until lightly browned and no longer pink, 7-10 minutes.

• Meanwhile, combine all the seasoning mix ingredients in a small bowl.

• Add the taco seasoning mix to the skillet with the meat and cook, stirring often, for 5 minutes, reducing the heat and/or adding a tiny bit of water or oil if the mixture starts to stick. Stir in the zucchini or cauliflower and cook until it has softened, about 5 minutes, again adding a tiny bit of water or oil if the mixture starts to stick. Stir in the scallions.

• Heat a separate medium skillet over medium-high heat and spray it with cooking spray. Add a tortilla and heat, pressing down on it with a spatula to keep it flat, until malleable, about 30 seconds on each side, or a little longer if you’d like your tortilla slightly crispy. I like to keep my tortillas flat, but feel free to fold them if you like. Transfer to a plate and repeat with the remaining tortillas, adding cooking spray to the pan as needed. To keep you tortillas warm while you are cooking the rest, place them on a baking sheet in a preheated 200°F oven as each is heated.

• Fill the tortillas with ground turkey mixture and finish with any toppings you wish.

• Optional - Turn this recipe into tasty shrimp tacos by replacing the turkey with shrimp.

INGREDIENTS

2 lb cherry tomatoes

2 Tbsp extra virgin olive oil

3 large cloves garlic, crushed

6 pacific halibut fillets (4 to 6 oz each)

2 Tbsp sesame oil

kosher salt, to taste

freshly ground black pepper to taste

2 Tbsp cilantro, chopped

DIRECTIONS

• Preheat oven to 400.F

• Slice tomatoes in half and put them into a large bowl. Add olive oil and garlic, mix well.

• Put mixture onto a baking sheet. Roast in oven until tender and some edges are just beginning to burn, about 20 minutes.

• While tomatoes are cooking, heat a nonstick skillet on the stove over medium-high heat.

• Coat both sides of fish with sesame oil, then season to taste with salt and pepper.

• Place halibut in skillet and cook until 1/3 of the way up the side, about 3 to 4 minutes. Flip and continue to cook 1/3 of the way up the side, another 3 to 4 minutes, to keep the center moist.

• To serve, plate halibut, top with roasted tomatoes and garnish with cilantro.

INGREDIENTS

9 OZ carrots

1 lemon

1 orange

1 TBS Tunisian Spice Blend

2.5 OZ Israeli Couscous

Chicken Stock Concentrate

2 TBS plain yogurt

10 OZ chicken cutlets

1 clove garlic

1 OZ dried apricots

1/4 OZ cilantro

7 TSP olive oil

2TBS butter

1.5 TSP sugar

salt & pepper for taste

DIRECTIONS

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

• Peel and mince garlic. Zest and quarter lemon. Zest and halve orange. Roughly chop cilantro.

• In a small bowl, combine yogurt with a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.

• In a large bowl, whisk together lemon zest, orange zest, juice from half the lemon, juice from half the orange, half the Tunisian Spice, 2 TBSP olive oil, 1 tsp sugar, 1 tsp salt, and pepper. (For 4 servings, use all the Tunisian Spice, 4 TBSP olive oil, 2 tsp sugar, and 2 tsp salt.)

• Pat chicken* dry with paper towels, then add to bowl with marinade; turn a few times to coat. Set aside to marinate.

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

• Roast on top rack until browned and tender, 20-25 minutes.

• While carrots roast, melt 1 TBSP butter in a small pot over medium-high heat. Add remaining garlic; cook, stirring, for 30 seconds.

• Stir in couscous, half the stock concentrates, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

• Meanwhile, heat a large, preferably nonstick, pan over medium heat. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat.

• Remove chicken from marinade, allowing excess to drip off. Add chicken to pan and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer chicken to a plate. Wash out pan.

• Return same pan to medium-high heat. Add remaining stock concentrates, ¼ cup water (1⁄3 cup for 4 servings), juice from remaining orange, a squeeze of lemon juice, and ½ tsp sugar. Bring to a boil, then simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Fluff couscous with a fork; stir in apricots and half the cilantro; season with salt and pepper. Divide couscous, carrots, and chicken between plates. Spoon pan sauce over chicken. Drizzle with garlic yogurt sauce. Garnish everything with remaining cilantro. Slice any remaining lemon into wedges and serve on the side.

INGREDIENTS

1 can (about 7 oz) whole green chilies drained

1 lb. ground turkey or chicken

1 chopped onion

1 tablespoon chili powder or to taste

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon salt (optional)

1 can (10oz) diced tomatoes with green chilies, undrained

2 cups frozen corn, thawed or canned corn, drained

1 can (16oz) refried beans

2 cups (8oz) shredded Mexican cheese blend

2 cups crushed tortilla chips

1 cup diced seeded fresh tomatoes

1/2 cup sliced green onions

DIRECTIONS

• Preheat oven to 375.F

• Cut chilies in half lengthwise and arrange in a single layer in an 8-inch square baking dish coated with cooking spray.

• Spray medium nonstick skillet with cooking spray, Cook and stir turkey or chicken, onion, chilli powder, garlic, cumin and salt (optional) over medium heat until meat s no longer pink. Add canned tomatoes with juice; cook about 10 minutes or until liquid evaporates.

• Add meat mixture to casserole; top with corn and beans. Sprinkle with cheese and crushed chips.

• Bake for 30 minutes; let stand 5 minutes before serving.

• Garnish with fresh tomato and green onions.

INGREDIENTS

1 teaspoon poultry seasoning

½ cup fat-free milk or buttermilk

1½ tablespoons onion powder

1½ tablespoons garlic powder

2 teaspoons black pepper

2 teaspoons dried hot pepper, crushed

1 teaspoon ground ginger

1 cup cornflakes, crushed or breadcrumbs

8 pieces skinless chicken (4 breasts, 4 drumsticks)

¼ teaspoon paprika

Nonstick cooking spray (use to coat baking pan)

DIRECTIONS

• Preheat oven to 350 ºF.

• Add ½ teaspoon of poultry seasoning to milk.

• Combine all other spices except paprika with cornflake crumbs (or breadcrumbs), and place in a plastic bag.

• Wash chicken and pat dry. Dip chicken into milk, shake to remove excess liquid, then quickly shake chicken in a bag with seasoning and crumbs. Refrigerate for 1 hour.

• Remove from refrigerator and sprinkle lightly with paprika. Coat baking pan with nonstick cooking spray and evenly space chicken in pan.

• Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.” Do not turn chicken during baking.

INGREDIENTS

Eggs: Ideally opt for organic/free-range.

Veggies: Kale (with stems removed), portobello mushrooms and onions

Butter: For the omelette

Extra Virgin Olive Oil: To sauté the veggies

Cheese: I’ve gone for mozzarella, but you could use cheddar. Ideally grate your own cheese, as it melts better than pre-shredded.

DIRECTIONS

• Saute mushrooms and onions in a non-stick pan, then set aside and saute the kale and set that aside.

• In a bowl, whisk the eggs and pour into a pan with the butter, flip the omelette so it’s cooked on each side. Then add the cheese, allow it to melt, then load in the veggies.

• Serve and Enjoy

INGREDIENTS

1 lb. green beans, trimmed

12 sprigs fresh thyme, divided

2 tbsp. olive oil, divided

Kosher salt and pepper

1/2 c. grated Parmesan, divided

1 14-oz can artichoke hearts, halved and patted very dry

1 1/2 lb. boneless, skinless chicken breasts

1 lemon, halved

DIRECTIONS

• Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.

• Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.

• Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.

• Toss remaining Parmesan with artichokes and green beans, then serve with chicken.

INGREDIENTS

3lbs- Beef Stew Meat

1/4 - off A Small onion

2- Cans of Hunts tomato sauce

2- Bags of mixed vegetables

1- Bag of okra( optional)

2- Cups of water

2- Cups of rice

2-Potatoes

DIRECTIONS

• Combine all ingredients, cook until done.

• Enjoy!

INGREDIENTS

1 lb Spaghetti

2/3 cup Olive Oil

2/3 cup Grated Parmesan

1/3 cup Chopped Fresh Basil Leaves

1 Tbsp Lemon Zest

1/2 cup Fresh Lemon Juice (about 3 lemons)

Salt and Freshly ground Black Pepper

DIRECTIONS

• Cook pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk oil, parmesan, and lemon juice in a large bowl to blend.

• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.