Super easy and delicious! I served this with mac ‘n’ cheese and some quinoa.

Ingredients:

• 2 pounds pork chops (I use boneless, thin cut)
• olive oil, coconut oil, or vegetable oil
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• ¼- 1/2 cup BBQ sauce, depends on how saucy you like it
• ½ cup - 1 cup water, depends on how saucy you like it
• (I used ½ cup bbq sauce and 1 cup water).

Directions:

Heat pan and drizzle a tablespoon of oil. Season pork chops with salt and pepper. Sauté pork

Serves: 4

Ingredients:

• 4 boneless chicken cutlets, pounded thin
• 3-4 fresh basil leaves, chopped
• Juice of one lemon
• Lemon zest
• 1 tablespoon olive oil or canola oil
• 8-10 small cloves of garlic, chopped finely
• 6-8 baby Portobello mushrooms, quartered
• Onion powder
• Salt and pepper to taste
• Flour

Directions:

Coat salt, pepper and onion powder over the chicken.

• Heat pan and add oil. Sauté the garlic until fragrant. 
• Dredge chicken in flour with lemon zest. Cook 5-6 minutes until

Take off on grilled ham and cheese. Courtesy of foodie website, Eating on a Dime.

Ingredients:

• ¾ cup melted butter
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 tablespoon poppy seeds
• 2 teaspoons dried minced onion
• 12 Hawaiian Rolls (keep the rolls attached, you can use potato rolls too)
• 9 ounces thin-sliced honey ham
• 8 ounces thin-sliced Swiss cheese

Directions:

Preheat oven to 350 degrees.

Cut the rolls in the middle and remove the tops

I made chicken soup and decided to use my leftover chicken in a pot pie type dish. It came out terrific!

Ingredients:

• 3-4 cups cooked chicken
• 1 frozen bag mixed vegetables
• 1 can cream of chicken soup
• 1 cup chicken broth
• 4 large sweet potatoes, peeled and cubed

Directions:

Cook the frozen vegetables. Put the chicken in a large pan. Add the vegetables. Stir in the cream of chicken soup. Mix thoroughly. Add the chicken broth. Mix through. Cook on medium low heat for 20 minutes.

Ingredients:

• 1 package (6 ribs) lamb chops
• 8 cloves garlic, minced
• 1 tablespoon chopped rosemary
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• Zest of one lemon
• ¼ cup olive oil

Directions:

In a measuring cup, combine garlic, rosemary, lemon zest, salt, pepper and olive oil. Pour marinade over the lamb chops, turning to get both sides. Cover and marinate chops in the fridge for an hour, or as long as overnight.

Heat your grill to medium high heat, then sear the lamb chops 2-3

Serves: 4

Ingredients:

• 4 boneless skinless chicken breasts
• 3 tablespoons butter
• 1/3 cup of chicken broth
• 4 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 3 teaspoons of garlic, minced
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Instructions:

Preheat oven to 400 degrees. Oil a baking sheet or large casserole dish.

Melt butter in skillet over medium high heat. Add the chicken and cook 3-4 minutes each side until browned. Transfer to the prepared baking