-1 1/3 cup couscous
-3 tbsp olive oil
-1 3/4 cup chicken or vegetable stock
-1 tsp minced garlic
-juice and zest of one lemon
-1/2 cup asparagus tips
-1/2 cup frozen peas
-1/3 cup grated parmesan

1. In a pot over medium heat, add olive oil. Add couscous with a sprinkle of salt and sauté approx. 3 min. Add broth and bring to a boil. Reduce heat to low.
2. Cover and cook approx. 10 min or until liquid is absorbed.
3. While cooking, in a separate small skillet add a drizzle of olive oil. Add peas, garlic, and asparagus. Cook 5-6 min then add to cooked couscous.
4. Add lemon juice, lemon zest, parmesan, salt and pepper. Stir to combine. Serve as side dish or main dish.

-2 to 3 chicken breasts
-corn tortillas
-olive oil
-3/4 cup bbq sauce
-1 tbsp apple cider vinegar
-1 tsp cumin
-1 tsp chili powder
-1/2 tsp onion powder
-1/2 tsp garlic powder
-shredded mozzarella
-optional: refried beans, cilantro, diced red onion, diced
avocado

1. Fill a large pot with water, enough to cover chicken breasts. Season water with salt. Bring to a boil. Add chicken. Bring back to a boil. Cover and cook on low for 25 min.
2. Meanwhile, heat oven to 425. Place corn tortillas on a sheet pan. Drizzle olive oil on both sides. Bake 3 min, remove, flip tortillas, and bake additional 3 min.
3. Once chicken is cooked, remove from water and shred. Place chicken in a bowl and add bbq sauce, chili powder, apple cider vinegar, cumin, onion powder and garlic powder.
4. Top corn tortillas/tostadas with refried beans
   (optional). Add bbq chicken. Top with mozzarella. Bake 8-10 min or until mozzarella is melted.
5. Add optional toppings.

-1.5 lb chicken breasts
-2 shallots, chopped
-1/2 cup chopped celery
-3/4 cup chopped carrots
-1 cup wild and brown rice mix (or one of them alone!)
-1 tsp dried thyme
-1 tsp dried sage
-6 cups chicken broth
-juice of one lemon
-1 tsp minced garlic
-pinch of red pepper flakes
-1/2 cup grated parm
-optional: roast mushrooms on a pan for 25 min at 425 with some olive oil, salt, pepper, garlic and rosemary

1. In a crockpot, add chicken, shallots, celery, carrots, rice, chicken broth, sage, thyme, lemon juice, garlic, and red pepper flakes. Season with salt and pepper.
2. Cook on high 3-4 hours or low 5-6 hrs.
3. Remove chicken and shred. Add back to crockpot. Stir in parmesan.
4. Optional: top with roasted mushrooms.

-chicken breasts
-2 yellow onions, sliced thinly
-3 tbsp butter
-1 tsp Italian seasoning
-2 tbsp flour
-sliced provolone
-sliced swiss
-1/2 cup parmesan
-1 cup beef broth
-thyme for garnish

1. Heat oven to 400. In an oven safe skillet over medium heat, melt butter.
2. Add onions and a splash of your beef broth. Cook for 15 min. stirring often. Remove onions and set aside for later.
3. Season chicken with salt, pepper and Italian seasoning. Add drizzle of olive oil to pan. Add chicken. Cook 4-5 min. each side. Remove and set aside (chicken will not be cooked through, that is ok).
4. Put onions back in pan. Sprinkle over flour and stir. Add broth and stir until it comes to a simmer. Add chicken back.
5. Top chicken with three cheeses. Cook in oven 12-14 min.

-1/2 lb ground beef
-1/2 lb ground pork
-1/2 cup breadcrumbs
-1.5 tsp oregano
-1/4 cup parsley, finely chopped
-1 egg
-1/2 cup shredded parmesan
-1 cup carrots, chopped
-3/4 cup celery, chopped
-1 cup yellow onion, chopped
-2 tbsp garlic, minced
-2.5 cups spinach, chopped
-1 cup acini de pepe
-6 cups chicken broth

1. Make meatballs. Combine beef, pork, breadcrumbs, oregano, parsley, egg and parmesan, salt and pepper. Mold into small, bite sized meatballs. Set aside.
2. Heat pan over medium high. Add drizzle of olive oil. Brown meatballs in batches. Set on a paper towel lined plate. (They do not have to be cooked all the way through; they will continue cooking in your soup).
3. Heat a large pot over medium high heat. Add drizzle olive oil. Add onion, celery, and carrot. Sauté 7-8 min. Add garlic. Pour in chicken broth. Season with salt and pepper. Bring to a simmer.
4. Add pasta and meatballs. Turn to low. Cover and cook 12-15 min.).
5. Uncover and add in spinach. Cook 3-4 min
6. Serve sprinkled with parmesan.

-12 oz sausage links (I used chicken sausage, use
whatever kind you please!)
-brussel sprouts, cut in half
-butternut squash (about 1.5 cups) cut into cubes or pre
cubes
-1 tbsp minced garlic
-1/2 red onion, cut into chunks
-1 tbsp Italian seasoning
-1 tsp onion powder
-salt and pepper
-olive oil
-parsley and parmesan for optional garnish
-sauce: 1/3 cup maple syrup, 1/4 cup dijon mustard

1. Heat oven to 400.
2. Line baking sheet with parchment. Place squash, brussel sprouts, olive oil (drizzle), garlic, Italian seasoning, onion powder, salt and pepper on pan. Bake 15 min.
3. Mix together sauce. Remove pan. Add sausage and red onion. Pour over half of sauce. Bake additional 15 min.
4. Remove from oven. Pour over additional remaining sauce. Serve with quinoa, rice, parsley, parmesan, etc.