Serves: 4

Ingredients:

  • 4 – 6 ounce skinless, boneless chicken thighs, sliced into thin strips
  • 3 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion, sliced
  • 1 Golden Delicious apple, cored and cut into chunks
  • 1/3 cup of sugar-free apple sauce
  • 2 cups drained refrigerated (bagged or jarred) sauerkraut
  • ½ teaspoon caraway seeds, or to taste (optional)
  • ¼ cup fresh dill
  • Bunch of scallions

Whole grain mustard, for serving (optional)

Directions:

Heat 2 tablespoons of oil in a hot frying pan. Sprinkle chicken with ½ teaspoon salt and pepper and add the chicken to pan and sauté until browned. 

Add onion and apple and cook until onions become softened. Stir in the sauerkraut and caraway seeds and add remaining ¼

 Serves: 4

Ingredients:

  • 8 ounces of sweet Italian sausage (6 links) cut small
  • 3 tablespoons extra virgin olive oil
  • 1 bunch scallions, chopped, white and green parts divided
  • 1 teaspoon fresh rosemary, chopped
  • 1 pint of cherry tomatoes, halved
  • 12 ounces of orecchiette
  • 8 cups of baby spinach, roughly chopped
  • ½ cup freshly grated Parmesan cheese

Directions:

Bring large pot of salted water to a boil. 

Heat 2 tablespoons olive oil in a large skillet over medium high heat.  Add the

 Serves: 4

INGREDIENTS

  • 4 – (1 1/4 inch thick) boneless pork chops (or bone-in)
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon each: salt, pepper, and oregano
  • 2 tablespoons olive oil, divided

 

INSTRUCTIONS

Turn your oven to 400 degrees.

Spray or use a little oil to coat the baking dish.

In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.

Drizzle one tablespoon of the olive oil over both sides of

 Make in one skillet.  Easy and delicious

Serves: 4-6

Ingredients:

  • 1 package (10 ounce – 4 links) Andouille Chicken Sausage, thinly sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, diced
  • 1 small onion, diced
  • 2 cups chicken broth
  • 1 (14.5) ounce can diced tomatoes
  • ½ cup milk
  • 8 ounces elbow pasta
  • Salt and pepper to taste
  • 1 cup shredded pepper jack cheese

Directions:

Heat oil in a large skillet over medium high heat. Add garlic, onion and sausage and stir frequently until sausage is

It’s not chicken pie, nor shepherd’s pie…but it is good, especially on a cold night! I had all the ingredients in the house.

 Serves: 2

Ingredients:

  • 1 cup of cooked rotisserie chicken, cubed or shredded
  • 1 tablespoon butter
  • ½ pint of Portobello mushrooms, sliced
  • 1/2 cup of steamed broccoli
  • ¼ cup chopped carrots, steamed with a little maple syrup
  • 1 can cream of mushroom soup
  • 1/3 cup of chicken broth

 Directions:

Sautee mushrooms, broccoli and carrots until soft. Add the chicken

 Serves: 2

Ingredients:

  • 1-1/2 ounce  can of low sodium chickpeas, rinsed and drained
  • 1-1/2 pound peeled and deveined shrimp
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon of lemon zest
  • 4 cloves minced garlic
  • ½ teaspoon red pepper flakes
  • 1-1/2 teaspoons sea salt
  • 1 lemon, sliced
  • ¼ cup chopped fresh parsley (optional)

Directions:

Preheat oven to 450 degrees.

Rinse and drain the chickpeas. Toss in one tablespoon olive oil and ½ teaspoon salt. Arrange chickpeas

 By Sharon Feldman

 Serves: 4

Ingredients:

  • 1 pound skinless, thin-sliced chicken cutlets
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1- 8 ounce package Portobello mushrooms, sliced thin
  • 4-5 cloves garlic, minced
  • 1/3 cup chicken broth
  • 1 cup frozen peas

Directions:

Salt and pepper the cutlets. In a large dish, add flour and coat the chicken.

In a 12-inch nonstick skillet, heat the oil and add the cutlets. Cook on medium high heat, 3-5 minutes per side

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