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

 

  1. Heat oil in large skillet over medium high heat.

  2. Add chicken breasts and cook for 8 minutes on each side, until chicken is cooked thoroughly. Remove chicken from skillet and set aside.

  3. Add shallots to skillet and cook for one minute.

  4. Add broth and lemon juice and deglaze the skillet.

  5. Stir in parsley, capers, lemon zest, and pepper. Simmer for 1-2 minutes.

  6. Add chicken back to skillet and cook for 3-5 minutes, until chicken is reheat.

  7. Serve warm.

  8. 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

 

  1. In bowl, combine garlic powder, cumin, chili powder, salt, pepper and ground beef. Blend well.

  2. In a large skillet, heat olive oil then add seasoned ground beef. Brown well.

  3. Add onion, pepper and garlic to the skillet and cook until tender.

  4. Add tomatoes, broth, oregano, cumin, hot sauce, Worcestershire sauce and cayenne pepper. Cover and simmer for 30-60 minutes.

  5. Preheat oven to 375°F.

  6. 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.

  7. Fill peppers with even amounts of ground beef mixture, top each with 1 tablespoon of goat cheese and serve warm.

  8. 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

 

  1. Preheat oven to 400F.

  2. Place spaghetti squash cut side down in a large casserole dish.

  3. Wrap in foil and for 35-45 minutes, or until tender.

  4. Preheat grill.

  5. 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.

  6. Cool slightly, then chop eggplant.

  7. In a large bowl, combine eggplant, tomato, basil, thyme, vinegar, oregano, and salt and pepper. Mix well.

  8. Add in goat cheese and toss gently.

  9. When squash is done, scrap a fork back and forth across the squash to pull the flesh out in strands. Should look like spaghetti.

  10. Place equal parts squash (about 1/3 cup or so) into four pasta bowls.

  11. Top with equal parts eggplant mixture (about 1 cup or so).

  12. Serves 4.