Serves: 4
Ingredients:
1 large sweet onion, quartered
6 cloves garlic, peeled
2 large carrots, peeled and cut into -2 inch chunks
1 pound chicken thighs, skin removed (I used 4)
Handful thyme sprigs (or 1-1/2 tablespoons dry thyme)
Kosher salt and freshly ground black pepper
1 pound red bliss potatoes, washed and quartered (or use multi colored)
1 large sweet potato, peeled and quartered
2 handfuls green beans, trimmed

Directions:
Remove skin from chicken thighs. Put in pot and sprinkle with salt. Put

 Ingredients:

• 1 tablespoon olive oil
• 1 pork tenderloin (about 1 pound), cut into ¾ inch-thick slices
• 2 cloves of garlic
• 2 green onions, sliced (about ¼ cup)
• 1 can (10 ¾ ounces) Campbell’s Condensed Golden Mushroom Soup
• 1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• ¼ cup pecan halves, toasted and broken into large pieces

Hot cooked rice (I used whole wheat pearl couscous)

Directions:

Heat the oil

 Ingredients:

• 1-1/2 pounds salmon fillets
• 1 tablespoon kosher salt
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon DRY oregano
• 1 teaspoon fresh basil leaves, chopped
• ½ cup Dijon mustard
• 1-1/2 cups mayonnaise
• ¾ cup crumbled feta cheese
• 1 cup frozen chopped spinach, thawed and drained
• 1 package frozen puff pastry, thawed
• 1 egg white, beaten for wash

PARCHMENT PAPER

Directions:

Preheat oven to 375 degrees. 

Sprinkle salt on both sides of the salmon. Mix thyme, oregano, basil, mustard

 Ingredients:

• 10 sea scallops
• 10 slices bacon (thin ones)
• 1 tablespoon olive oil
• 1 lemon, cut into wedges

Directions:

Arrange bacon in large skillet and cook over medium high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon on paper towels.

Wrap each slice of bacon around one scallop and secure with a toothpick. 

Heat olive oil in a clean skillet over medium heat. Sear scallops until golden brown and bacon is crisp, 3-4 minutes

 Serves: 2

Ingredients:

•  2 (8-10 ounce) Rib Eye Steaks
• 2 tablespoons olive oil
• salt & pepper to season
• 3 tablespoons of garlic butter (softened)

Directions:

Make sure steak is room temperature. Add the olive oil to the steaks and cover with saran wrap and let sit on the counter for at least ½ hour (up to an hour)

Heat your grill pan. It must be very hot. Season the steaks with salt and pepper.  Add to the pan and grill for 7-8 minutes. Turn the steak and top with garlic

 Super easy, quick for last minute meal.

Serves: 2

Ingredients:

• 4 hot dogs, sliced ¼” – ½ “(your call which brand)
• 1 can of baked beans (again, your call what kind)
• 1 box Jiffy Cornbread Mix
• Fresh chives or dried … optional

Directions:

Cut hot dogs and brown them. Add the can of beans and stir.

Preheat oven to 375 degrees. Butter or spray a pie tin.

Prepare the cornbread topping according to package. Pour hot dog and bean mixture into the pie tin. Pour the cornbread topping