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

Egg Roll in a Bowl - Instant Pot

Super easy and super yummy

I found the original recipe Here

1 lb ground turkey
1 tbsp lite soy sauce
1 tbsp garlic powder
1 tbsp ground ginger
1 tsp Wildtree sea salt 5 pepper
1/2 cup beef broth
1 bag coleslaw mix

Brown turkey with soy sauce and spices using sauté setting in the instant pot. When browned,turn off and place coleslaw on top - do not stir.
Close instant pot and set pressure cook for 0 minutes (my brand would not let me set for 0 minutes so I set for the lowest of 3 minutes and watched it closely.  When it got up to pressure and started the timer I turned it off). Use quick release.
Serve in a bowl with wonton chips (below)

4 servings
WW freestyle 0 points


Wonton Chips

Preheat oven to 400 F.  Lightly spray oil on baking sheet.  Cut wonton wrappers in strips ( I cut into three strips). Arrange strips on baking sheet and lightly spray with oil. Sprinkle with salt.
Bake 4-5 minutes - WATCH CLOSELY. They go from crisp to burned quickly.

Easy Fried Rice

Easy Fried Rice 

8 servings  
3 freestyle WW Points per serving

Oil, several sprays
2 large eggs, lightly beaten
4 cups cooked rice
1 1/2 cup frozen peas and carrots, thawed
1/2 cup green onions sliced
1/4 cup soy sauce or to taste
3 oz cooked pork tenderloin ( I used leftovers)


Spray skillet with oil. Add eggs and tilt to coat skillet.  Stir while the eggs cook, breaking up into small pieces or strands. When eggs are cooked but still soft, remove to a bowl and set aside.
Add a little more oil to the skillet. Add rice, peas and carrots, and pork.  Save some onions for topping and add the rest to the skillet. Stir until l everything is warmed and onion softens.  Stir in soy sauce.

Serve topped with green onions.

Can use any leftover vegetables or meat you want.

Chicken chili

Chicken Chili 

Boneless, skinless chicken breasts or tenders - about 2.5 lb
2 cans diced tomatoes ( I used 1 can fire-roasted and 1 can petite diced)
3 cans beans ( I used black beans, red kidney beans and pinto beans)
4 cups broth
1 can diced green chilies  (omit if you use diced tomatoes with chilies)
Sour cream, green onions and grated cheese for toppings

Combine everything except the toppings in a large slow cooker. Cook on low 4-6 hours until chicken is cooked through. Remove chicken and shred or cut into bite size pieces.  Return to soup and ready to serve with desired toppings.

12 servings
Weight watcher freestyle points - 1 per serving plus any points from the toppings.