2 medium zucchini cubed
4 fully cooked sausages sliced into circles 1/4-in thick
1 onion cut into 3/4 -in pieces
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
fresh basil for garnish
1 bell pepper cut into 3/4-in pieces
1/4 tsp onion powder
1/4 tsp pepper
2 1/2 tbsp olive or avocado oil
1/2 tsp salt
1 tsp garlic minced
1.Heat 1 tbsp of olive oil in a skillet over medium-high heat.
2.When the oil is hot, then add chopped sausage and saute, flipping sausage often, for a few minutes or until sausage slices have some browning. Remove from pan and put aside.
3. Reduce heat to medium and add with the zucchini, onion & bell pepper. Then sprinkle with oregano, garlic powder, basil, onion powder, pepper and salt. Stir.
4.Let cook until the onion is translucent, peppers and zucchini are near tender for 5 minutes.
5.Add sausage back into the skillet together with minced garlic. Stir. Cover so everything moves through for a few minutes. Taste and add additional salt if needed.
10oz cherry tomatoes (sliced in half)
2 Tbsp olive oil
3 cloves garlic minced
Chicken Pesto Pasta
2 Tbsp olive oil
1.5 LB chicken breast
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
8oz pasta (bow tie, penne, or pusilli)
1/4c basil pesto
1/2c heavy cream
1/4c pine nuts
1.Preheat oven to 400°F. Toss cherry tomatoes, sliced in half, with 2 Tbsp of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
2.Prepare the chicken. This recipe uses 1.5lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt. pepper, and paprika.
3.Heat 2 Tbsp of olive oil on medium-high heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it’s cooked through. Remove chicken to a plate. Slice it thinly.
4.Bring a pot of water to boil. Cook pasta according to package instruction. Drain.
5.Add cooked and drained pasta, basil pesto, and cream to the same skillet that you used to sear the chicken. Stir gently and bring to simmer to coat pasta with sauce.
6.Top with sliced cooked chicken, roasted tomatoes and pine nuts (optional). Season with extra salt and pepper or add crushed red pepper flakes, if desired.
10oz canned tuna, drained
1/2c diced celery
2 Tbsp mayonnaise
2 Tbsp sour cream
1/2 tsp dried dill
1/2 tsp dried chives
1 tsp fresh chopped parsley or 1/2 tsp dried
1/2 tsp cracked black pepper
6 large lettuce leaves iceberg, romaine, or butter lettuce
1. In a medium sized bowl, whisk together mayonnaise, sour cream, 1 tbsp lemon juice, dill, chives, parsley, and black pepper. Taste and add salt and more lemon juice as desired.
2.Drain any liquid from the tuna and stir it, and, the diced celery into the mayonnaise mixture. Taste and adjust seasonings as desired.
3.Scoop the tuna salad mixture into the lettuce leaves. Top with fresh chopped parsley for garnish and serve with a lemon wedge.
1/2c balsamic vinegar
1/4c soy sauce
1/4c Worcestershire sauce
1/8c lemon juice
3/4c brown sugar
2 Tbsp fresh rosemary
2 Tbsp Dijon mustard
1tbsp ground black pepper
2 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3 1/2lb chicken
1.Combine all ingredients in a large ziplock bag.
2.Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks)
3.Marinade for at least 8 hours or overnight and grill. Enjoy!