Creamy Spinach and Chicken over Pasta

Boneless, Skinless chicken tenderloins (12 strips)
Salt
Pepper
Paprika
3 tbsp butter
8 oz sliced fresh mushrooms
4 cloves garlic, minced
1 cup chicken broth
1/2 cup milk (you can use heavy cream but I used skim milk and it was fine)
1 tbsp lemon juice
1 Tbsp corn starch
Cold water
2 cups fresh spinach (I packed the spinach into my 2 cup measuring cup)
1 lb cooked pasta (bowties worked well)

Cook pasta according to package directions.  In the meantime, melt 2 Tbsp butter in large skillet.  Season chicken strips with salt, pepper, and paprika.  Place chicken in skillet and cook until lightly browned and cooked through. Remove from skillet and set aside.
Add remaining tbsp butter, garlic and mushrooms to skillet.  Cook until mushrooms are just beginning to soften.
Add chicken broth, milk and lemon juice. Cook, stirring often, until boiling.  Stir corn starch into about 1/4 cup cold water, pour into boiling sauce, stirring constantly.  Continue stirring and boiling until thickened.
Drain pasta and place into a large mixing bowl.  Spoon about 1/2 of the sauce over the pasta and stir to coat.  Spoon pasta onto 6 plates,  Top with 2 chicken tenders and spoon remaining sauce evenly over the plates.

( I usually just have one strip of chicken with the pasta and save the other strip to eat for another meal or add to a salad for lunch)

Ethiopian Stew with Dill Cucumber Salad and Garlic Naan

Ethiopian Stew
1 lb boneless skinless chicken breasts, cut in bite size pieces
1 1/2 Tbsp Ethiopian Spice Blend (Wildtree) - I have seen some Ethiopian spice blend recipes that would probably work if you want to make your own spice blend
1 lb red potatoes, cubed
1 Tbsp Grapeseed Oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1- 8 oz can tomato sauce
1/2 cup water

Toss chicken in 1/2 Tbsp Ethiopian spice and set aside.
Place potatoes in large sauce pan and cover with water.  Bring to a simmer and cook 10-15 minutes until fork tender. Strain and set aside.
Heat oil in a 12-inch nonstick skillet over medium-high heat.   Saute onions and garlic for 5 minutes, stirring occasionally, until lightly browned.
Stir in remaining 1 Tbsp Ethiopian spice blend and tomato sauce.  Cook for 1 minute before adding the chicken.
Cook 5-10 minutes until chicken is browned on all sides and cooked through.  Stir in 1/2 cup of water and potatoes until combined.
Can serve with sour cream and cilantro. ( I forgot the sour cream and did not have fresh cilantro - we liked it just the way it was.)


Dill Cucumber Salad
2 small cucumbers, sliced
1/4 cup light sour cream
1/2 tsp Dill Dip Blend (Wildtree)
1 Tbsp crumbled feta cheese

Mix sour cream, Dill Dip Blend, and cheese in a bowl.  Stir in the cucumber slices.   Can adjust quantities to your own taste.

Lemon Dijon Chicken with Roasted Parsnips and Carrots

Lemon Dijon Chicken- 6 servings

2 lbs boneless, skinless chicken breasts,cut into 6 serving pieces

1/4 cup dijon mustard

2 Tbsp honey

1 lemon juiced (I used 1 Tbsp lemon juice)

1 Tbsp Roasted Garlic Grapeseed oil Wildtree (Can use any oil - add some minced garlic if you want)

1 Tbsp European Dipping Oil - Mediterranean Balsamic Wildtree (If you don't have this, I would just add 1/2 Tbsp balsamic vinegar

1 Tbsp Lemon Pepper Blend Wildtree (Can use any lemon pepper blend)

1 Tbsp Red Bell Pepper & Garlic Blend ( Can use some finely diced red pepper and more minced garlic)

Place all ingredients in a gallon freezer bag. Place that bag inside a second gallon freezer bag. 

Freeze until the day before you plan to cook - thaw in the refrigerator.  

Heat a little oil in a large skillet.  Place chicken pieces in and brown on one side.  Turn and brown on the other side.  Place lid on the skillet and let cook for about 15 minutes until chicken is cooked through. 

Roasted Parsnips and Carrots - 

Diced carrots (5 carrrots)

Diced parsnips (4 medium) 

Sliced onion - 1/2 medium onion

Oil ( I used Roasted Garlic Grapeseed from Wildtree)

Thyme

Salt

Rancher's Steak Rub (Can use black pepper)

Preheat oven to 425 degrees.

Toss vegetables in a large bowl with a little bit of oil. I used a spray bottle to add the oil.

Add thyme, salt and Rancher's to taste. 

Spread on foil lined baking sheet that is sprayed with oil. 
Cook about 20 minutes until tender - stir halfway through. 

Greek Shrimp Pasta Salad with Roasted Vegetables

Greek Shrimp Pasta Salad


1/2 pound shrimp peeled, deveined and chopped (I used frozen salad shrimp, thawed under running water)
1 Tbsp Greek vinaigrette (Wildtree)
1/4 cup Greek vinaigrette (Wildtree)
1/2 pound dry penne
2 tsp Roasted Garlic Grapeseed Oil
3 green onions, chopped
1/2 cup cucumber, chopped
1/2 cup diced tomato
1/4 cup crumbled feta cheese

Toss shrimp with 1 Tbsp vinaigrette and set aside. Prepare pasta according to package.  Drain and rinse under cold water.  Set aside.
In a nonstick skillet, heat the oil over medium heat.   Add the shrimp and sauté until heated through (2-3 minutes if using salad shrimp).
Transfer shrimp to a bowl with the cooked pasta and vegetables.  Toss and serve topped with the feta cheese.








Mediterranean Roasted Vegetables
1small zucchini, sliced
1 small yellow squash, sliced
1 red onion, thinly sliced
8 ounces mushrooms, sliced
2 Tbsp European Dipping Oil - Tuscan (Wildtree)
1 Tbsp Red Bell Pepper & Garlic Blend (Wildtree)


Toss all ingredients together until vegetables are well coated with oil and seasoning.
Line baking sheet with foil and spray with oil. 
Back at 400 degrees for 20-25 minutes. Halfway through, remove from oven and pull up the sides of the foil to 'toss' the vegetables.

Southern Green Beans

Southern Green Beans


1 Tbsp European Dipping Oil - Garlic (Wildtree)
1 Tbsp Hickory Smoked Grapeseed Oil (Wildtree)
1/4 cup thinly sliced white onion
1 - 16 oz package frozen green beans
1/4 tsp Gourmet Sea Salt: All Purpose (Wildtree)
1/4 tsp black pepper


Heat European Dipping Oil and Hickory GSO in a 12-inch nonstick skillet over medium heat.
Saute onion for 5 minutes or until soft and translucent.   Add beans and seasoning.  Stir to combine.
Cook for 5 minutes or until warmed through and tender.


FSP -2 per serving

Mexican Shrimp Burrito Bowl

Mexican Shrimp Burrito Bowls

(original recipe found here)

Grapeseed Oil
1 lb salad shrimp ( I used the frozen, peeled, cooked shrimp - but you could use fresh.  If frozen, thaw under running cold water and drain well.)
1 tsp minced garlic (I used the minced garlic in a jar - very easy)
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp paprika
1 tsp salt
1/4 tsp cayenne pepper
1 tbsp honey
1 cup corn
1 can black beans, drained and rinsed
1 cup grape tomatoes, halved
2 green onions, thinly sliced
1 tbsp lime juice

Spray a large skillet or saucepan with the oil. Heat on medium high.
Add the shrimp and garlic to the pan. Cook until the shrimp is heated through (2-3 minutes)
Stir in the seasonings. 
Add the corn and beans. Stir until well coated.
Stir in the honey and lime juice.
Top with tomatoes and green onions.

4 servings