Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Spicy Italian Chicken Sausage Spaghetti with Fresh Produce and Asparagus!

Ingredients:

• 12 ounces spicy Italian chicken sausage
• 1 cup Marsala wine
• 1/2 eggplant, diced
• 1/2 yellow squash, chopped
• 1/2 zuccinni, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 jar (16 ounces) spaghetti sauce (I used a sweet garlic and basil flavored mix)
• 3 tbsp adobe sauce
• 12 ounces penne noodles
• Salt and pepper
• 1/2 tsp red pepper spice
• 1 tbsp coconut oil (or EVOO)
• 1 bunch of asparagus
• Juice of 1 lemon
• Italian seasoning
• 2 tbsp Tuscan EVOO

What to do:

1. Preheat oven to 350 for asparagus.
2. Place asparagus on baking pan. Top with Tuscan EVOO, salt and pepper, juice of 1 lemon, and Italian seasoning. Bake for 15-20 minutes. Set aside.
3. In a medium skillet, heat up the coconut oil. Saute the mushrooms, green pepper, red pepper, zuccinni, yellow squash, eggplant, and garlic. saute for 5 minutes. Then slowly add 1 cup Marsala wine. Continue to saute for another 5-7 minutes.
4. Add the adobe sauce, salt and pepper, red pepper spice, and Italian chicken sausage. Cook until sausage is done and stir well together. 
5. Add the spaghetti sauce, mix well, cover, and simmer for 10-12 minutes. 
6. Meanwhile, cook the penne pasta as instructed on package. Set aside.
7. Serve sauce on top of penne or spaghetti pasta (your choice). 

Marsala Mushroom, Garlic, and Cheese Quiche!

Ingredients:

• 8 ounces mushrooms, chopped
• 1 tbsp coconut oil
• 3 garlic cloves, chopped
• Salt and pepper
• 6 brown organic eggs
• 1/2 cup water
• 1/2 cup Marsala wine
• 6 tbsp goat cheese (crumbled)
• 6 tbsp blue cheese (crumbled)

What to do:

1. Preheat oven to 350.
2. Meanwhile in a medium skillet, heat up 1/2 tbsp coconut oil and saute mushrooms and garlic cloves. Add salt and pepper and Marsala wine. Saute for approximately 5-6 minutes. Set aside.
3. Mix together eggs, water, and salt and pepper in a medium bowl.
4. In a 8 inch cake pan, coat with 1/2 tbsp coconut oil (using a paper towel to coat evenly). Add half the egg mixture, then evenly add mushroom mixture, half the cheese mixture (goat and blue cheese), next layer the other half of egg mixture, and top off with the other half of the cheese mixture. 
5. Bake for 20-25 minutes, until done.

Salmon Pinwheels with Salad!

Ingredients:

• 2 salmon fillets (6-8 ounces each)
• 8 ounces imitation crab meat
• 4 ounces herb cream cheese
• Salt and pepper
• Juice of 1 lemon
• 1 tsp capers
• 1 tbsp basil paste
• 1 tsp Italian seasoning
• 1/2 cup balsamic vinaigrette
• Spring mix greens or spinach
• 4 tbsp crumbled goat cheese
• Strawberries chopped

What to do:

1. Preheat the oven to 350. 
2. Meanwhile, in a food processor blend together the imitation crab, herb cream cheese, salt and pepper, juice of 1/2 lemon, capers, basil paste, and Italian seasoning. 
3. Roll the mixture into each salmon fillet like a pinwheel (similar to a cinammon roll-1/2 mixture in each fillet). 
4. Top and brush with 1/2 cup of balsamic vinaigrette. 
5. Bake for 20-30 minutes until done.
6. Serve with a side salad topped with goat cheese, the juice of the other 1/2 lemon, and strawberries. 

Butternut Squash Ravioli w/Fresh Veggies!

Ingredients:

• 8 ounces of frozen organic butternut squash ravioli (or make your own)
• 1 tbsp coconut butter
• 4 ounces mushrooms, chopped
• Handful of green beans
• 1 red onion, chopped
• 2-3 tomatoes chopped
• Italian seasoning
• Salt and pepper
• Marsala wine, approximately 1/4 cup

What to do:

1. Bring a medium sauce pan filled with water to a boil. Cook noodles until done (approximately 8 minutes). Drain and set aside.
2. Meanwhile, in a medium skillet, heat the coconut oil and add the veggies, salt and pepper, and Italian seasoning. Saute for 3-5 minutes. Add the Marsala wine and tomatoes, and saute for another 3-5 minutes.  
3. Serve the veggies on top of the ravioli. 

Zesty Lime Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and de-vined
• 2 limes, juiced
• 2 cups rice (white or brown, cooked)
• Salt and pepper
• Lime and pepper spices, 1 tsp
• Red pepper spice, sprinkle
• 1 tsp coconut oil
• 1/2 cup white cooking wine
• 1 10 ounce can of water chestnuts, chopped
• 3 carrots, chopped
• 1 tomato, diced
• 4 garlic cloves, finely diced
• 8 ounces shitake mushrooms, chopped

What to do:

1. In a large skillet, heat the coconut oil on medium high. Add mushrooms, water chestnuts, carrots, garlic, spices, salt and pepper, the juice of 1 lime, and 1/4 cup white wine. Saute for approximately 8-10 minutes, stirring frequently.
2. Add the diced tomato, some salt and pepper, and the remaining 1/4 cup of white wine to the skillet. Put a top on the skillet and cook for approximately 5 additional minutes, stirring occasionally.
3. Add the shrimp, the juice of the remaining lime, and a little more salt and pepper. Stir, recover, and cook until shrimp are done (approximately 3-5 minutes). 
4. Serve on top of rice. 

Chicken Pot Pie For Speedsters!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbsp oil (coconut or EVOO)
• 2 tbsp garlic powder
• 1 tbsp dill weed
• Salt and pepper
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 (15 oz) can mixed peas
• 3 carrots, chopped (or canned)
• 2 potatoes, chopped (or canned 15 oz)
• 7 oz can chicken broth (or 14 oz for thinner filling)
• 1 (8 oz) package refrigerated crescent dinner rolls (or other rolls)

What to do:

1. Preheat oven to 350.
2. Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt, and pepper. Cook until done. 
3. Meanwhile, whisk cream of mushroom soup and chicken broth together in a sauce pan on medium and bring to a simmer. Add the carrots, peas, potatoes. Gently stir together, and bring to simmer again. 
4. Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste.
5. Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam and venting. Bake 12-15 minutes or until rolls are light brown. 
6. Let sit for 5 minutes before serving.

Kielbasa, Ham, Potato, and Cheese Quiche

This is perfect for a meal after a long run or just for Sunday brunch with friends. :)

Ingredients:

• 4 large eggs
• 1 cup milk
• 3 ounces crumbled goat cheese or feta cheese
• Salt and pepper
• 1 cup kielbasa cubed
• 1 cup finely cubed potatoes
• 1 cup ham cubed
• Chipotle adobo sauce
• 1 tbsp coconut oil or EVOO
• Pam

What to do:

1. Preheat the oven to 350.
2. In a medium mixing bowl, mix the eggs, milk, and salt and pepper together. Set aside.
3. In a medium skillet, heat up the EVOO on medium. Add the ham, kielbasa, and 2-3 tbsp of adobo sauce. Cook until done and seasoned well (approximately 5-7 minutes).  Set aside.
4. Coat a 9 inch cake/pie pan with Pam. 
5. Add the potatoes and kielbasa/ham mixture into the bottom of the pan. Top evenly with the egg mixture. Top with the cheese crumbles.
6. Cook 30 minutes or until done.

Mac and Cheese w/Ham, Kielbasa, and Veggies!

Ingredients:

• 2 cups of cubed ham
• 2 cups of kielbasa, chopped
• 1 onion, chopped
• 8 ounces of mushrooms, chopped
• 2 tbsp chili paste
• 2 garlic cloves, chopped
• 1 tbsp coconut oil
• 3 cups wheat elbow macaroni 
• Salt and pepper
• 4 ounces goat cheese crumbles
• 2 cups grated sharp cheddar cheese
• 2 ounces feta cheese, seasoned with Italian seasoning
• 2 cups of low fat milk
• 2 tbsp flour
• 2 tbsp butter
• Pam
• Small can of chipotle peppers in adobo sauce (need about 4 tbsp of sauce)

What to do:

1. Preheat oven to 350.
2. Heat the coconut oil in a large skillet on medium high heat. Add the kielbasa, ham, onion, garlic, mushrooms, chill paste, adobo sauce, and salt and pepper. Saute for approximately 8 minutes. Set aside.
3. Meanwhile, cook the elbow macaroni according to instructions. Strain and set aside.
4. In a large oven safe bowl (ceramic), coat the bowl with Pam and add the noodles. 
5. Meanwhile, in a medium sauce pan, heat up the milk, flour, butter, and salt and pepper. Whisk constantly under evenly heated through. Once brought to a slow boil, add the goat cheese, cheddar cheese, and feta cheese, stirring constantly until smooth. Remove from heat. Pour over the noodles in the oven safe bowl.
6. Add the kielbasa/ham mixture to the bowl and mix thoroughly. 
7. Cover with foil and cook for 30 minutes.