Serves: 4

Ingredients:

  • 10 ounces fresh spinach
  • ¼ cup onion, minced
  • 1 tablespoon olive oil
  • ½ cup all-purpose flour
  • Salt and pepper
  • 4 boneless skinless chicken breasts
  • 2 tablespoons unsalted butter
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons garlic, minced

Directions:

Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside. 

Combine flour, salt and pepper. Dredge chicken in flour.

Melt butter in skillet. Add chicken. Cook 5 minutes per side, just until golden brown. Remove chicken to heated dish. Add broth, wine, lemon juice and garlic.  Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add

 Serves: 4

Ingredients:

  • 1 package mussel meats (1lb)
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 6 cloves garlic, chopped
  • ½ stick unsalted butter
  • handful of black olives, chopped
  • 2 cups fish stock or water
  • ¼ cup white wine
  • Parsley, chopped, 1 tablespoon
  • Salt & pepper to taste

Directions:

Heat the oil and butter in a large pan over medium heat.

Add the onion and sauté for 2-3 minutes until softened.  Add the olives and saute another minute.

Add the fish stock or water and wine

 Serves: 4

Ingredients:

  • 4 lean bone-in pork chops
  • 1-pound sweet potatoes, cut into wedge
  • 1-pound Brussels sprouts, halved
  • 2 tablespoons fresh rosemary, chopped and divided
  • 1 small onion, sliced into rings
  • 4 tablespoons extra virgin olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 3 tablespoons whole grain mustard
  • 2 cups seedless red grapes

Directions:

Preheat oven to 450 degrees.

Cut potatoes in long wedges; cut in half. On a large sheet pan, combine potatoes

 Serves: 2

Ingredients:

  • 2 (5 oz) chicken thighs, skin removed
  • 1 cup canned crushed tomatoes
  • ¼ cup dry red wine
  • 1 tablespoon tomato paste
  • 1 large garlic clove, minced
  • ½ teaspoon Kosher salt
  • 1/8 teaspoon ground pepper
  • ½ teaspoon dried oregano
  • 1 cup sliced mushrooms, quartered
  • 1 small red or green bell pepper, thinly sliced
  • 1 small onion, chopped
  • 8 pitted Kalamata olives, quartered
  • 1 tablespoon coarsely chopped flat leaf parsley
  • Grated zest of 1/2 lemon

Directions:

In a

 Serves: 4

Ingredients

  • 4 Chicken thighs
  • 2 Tablespoons Olive Oil
  • 1 Large Onion
  • 4-6 Potatoes, cubed
  • 2 Teaspoons Salt
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoon Onion Powder
  • 2 Teaspoons Paprika
  • 2 Teaspoons Italian Seasoning
  • 1 Teaspoon Black Pepper

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.

Cut onion and potatoes. Put on lined baking sheet and toss with a little olive oil.  Remove the chicken thighs from their packaging

Yields: Serves 4

Ingredients:

  • 1-1/4 lbs ground turkey
  • 1 cup coarsely grated zucchini
  • ¾ cup sweet onion, finely chopped
  • ½ cup dry seasoned breadcrumbs or panko crumbs
  • ** optional ¼ cup chopped fresh parsley
  • ** optional few leafs fresh basil
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2-3 large garlic cloves, minced
  • ¼ cup peach preserves (or apricot) (I used sugar free) or orange sauce
  • 4 teaspoons Dijon mustard (I use French Grainy)

 

Preparation:

Preheat oven

 Serves: 4

Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp thyme
  • 3 tbsp lemon juice, divided
  • 2 pounds pork fillet
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 3 tbsp butter or olive oil
  • 1/2 lemon, sliced into thin rounds
  • 10 cloves garlic, minced
  • 1 tbsp parsley, fresh cut, to garnish (optional)

Instructions:

Add lemon juice, 2 tbsp olive oil, garlic powder, pork fillets, salt, and pepper to a Ziploc bag and marinate for at least 3 hours, or overnight.

Preheat oven to

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