Chicken Piccata
1 tablespoon olive oil
4 4-ounce chicken breasts
¼ cup shallot, chopped
1 cup low sodium chicken broth
1 tablespoon lemon juice
1 tablespoon parsley
1 tablespoon capers
1 teaspoon lemon zest
¼ teaspoon black pepper
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Heat oil in large skillet over medium high heat.
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Add chicken breasts and cook for 8 minutes on each side, until chicken is cooked thoroughly. Remove chicken from skillet and set aside.
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Add shallots to skillet and cook for one minute.
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Add broth and lemon juice and deglaze the skillet.
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Stir in parsley, capers, lemon zest, and pepper. Simmer for 1-2 minutes.
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Add chicken back to skillet and cook for 3-5 minutes, until chicken is reheat.
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Serve warm.
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Serves 4.
Succulent Stuffed Peppers
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
8-ounces grass-fed, lean ground beef (can use ground turkey)
1 onion, diced
1 green pepper, diced
3 tablespoons garlic, minced
2 cups tomatoes, diced
½ cup low-sodium, organic beef broth
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
½ teaspoon cayenne pepper
4 large red peppers
4 tablespoons goat cheese, crumbled
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In bowl, combine garlic powder, cumin, chili powder, salt, pepper and ground beef. Blend well.
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In a large skillet, heat olive oil then add seasoned ground beef. Brown well.
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Add onion, pepper and garlic to the skillet and cook until tender.
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Add tomatoes, broth, oregano, cumin, hot sauce, Worcestershire sauce and cayenne pepper. Cover and simmer for 30-60 minutes.
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Preheat oven to 375°F.
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Cut off tops of red peppers and scoop out seeds and veins. Place peppers in shallow baking dish and bake in oven for 15-20 or until peppers are firm, but tender.
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Fill peppers with even amounts of ground beef mixture, top each with 1 tablespoon of goat cheese and serve warm.
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Serves 4.
Deconstructed Eggplant Parmesan Over Spaghetti Squash
1 spaghetti squash, halved and seeded
1 medium eggplant, cut into 1/2-inch rounds
4 teaspoons olive oil, divided
2 cups tomato, chopped
2 teaspoons dried basil
1 teaspoon dried thyme
2 tablespoons balsamic vinegar
¼ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon sea salt
¼ ounce goat cheese
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Preheat oven to 400F.
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Place spaghetti squash cut side down in a large casserole dish.
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Wrap in foil and for 35-45 minutes, or until tender.
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Preheat grill.
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While squash is cooking, brush eggplant slices with 2 teaspoons of olive oil and grill on each side for five minutes. Slices should be tender.
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Cool slightly, then chop eggplant.
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In a large bowl, combine eggplant, tomato, basil, thyme, vinegar, oregano, and salt and pepper. Mix well.
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Add in goat cheese and toss gently.
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When squash is done, scrap a fork back and forth across the squash to pull the flesh out in strands. Should look like spaghetti.
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Place equal parts squash (about 1/3 cup or so) into four pasta bowls.
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Top with equal parts eggplant mixture (about 1 cup or so).
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Serves 4.


