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Creamy Sundried Tomato Chicken

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INGREDIENTS 1. Two large chicken breasts 2. 1 tsp of salt 3. 3/4 teaspoon pepper 4. 1 1/2 teaspoons paprika 5. 1 1/2 teaspoons onion powder 6.  3 tablespoons reserved sun dried tomato oil or olive oil  tablespoons garlic 6 cloves, minced 7. 5 oz sun dried tomato strips in oil drained, reserve 3 tablespoons of oil for cooking 8. 1 teaspoon Dijon mustard 9. 1 1/2 cups half and half 10. 3 cups arugula  11. 1/2 cup parmesan cheese fresh grated 12. 1 tablespoons fresh parsley chopped, to serve DIRECTIONS - Season chicken on both sides with salt, pepper, paprika,  and onion powder.  - Heat 2 tablespoons of oil in a large skillet over medium-high heat. Flip half way through,  approximately 4 minutes. Cook to 165 degrees and set aside.  -  Cut the chicken into bite size pieces after they have rested for 5 minutes.  -  Add 1 tbsp of oil into the pan and fry the garlic until fragrant. -  Add in the sun dried tomatoes. Fry for 1-2 ...
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Baked Mediterranean Chicken

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INGREDIENTS   - 1 RED BELL PEPPER cut into 1 inch pieces - 1 YELLOW BELL PEPPER cut into 1 inch pieces - 1 RED ONION cut into 2 inch pieces - 2 CUPS OF CHERRY TOMATOES  - 1 LEMON cut into 8 equal pieces - 2 LARGE OR 4 SMALL CHICKEN BREASTS pound until thin. If too thick, slice them horizontally in half.  - 3 CLOVES OF GARLIC finely chopped - 1/4 CUP OF OLIVE OIL - 1 and 1/2 TBSP OF BALSAMIC VINEGAR  - 1/2 TSP OF SMOKED PAPRIKA - 1 TBSP OF DRIED OREGANO  - 1 TSP OF SALT - 1/2 TSP OF PEPPER - 2 TBSP OF FRESH BASIL - 1/2 CUP OF KALAMATA OLIVES, sliced - 1/4 - 1/2 CUP OF FETA CHEESE, crumbled DIRECTIONS 1. Heat the oven to 400 degrees. 2. On a baking sheet, add the tomatoes,  bell peppers, lemon wedges, and onion. 3. In a bowl, whisk together the garlic, olive oil, balsamic vinegar,  smoked paprika,  oregano,  salt and pepper.  4. Pour 1/3 of the mixture to the vegetables on the baking sheet and mix until everything is coated. 5....
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Baked Cod with Asparagus and Tomatoes

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INGREDIENTS - 4 pieces of Cod fish - 1 pint of grape or cherry tomatoes, halved and seeded - 1 bunch of Asparagus  - 1 lemon, zested and juiced - EVOO (Extra Virgin Olive Oil) - Grated parmesan cheese - Salt and Pepper  RECIPE 1. Wash the Cod and pat dry 2. Brush the Cod with EVOO on both sides. 3. Brush the lemon juice on both sides of the Cod. 3. Sprinkle Cod with salt and pepper on both sides. 4. Preheat the oven to 375 degrees. 5. Place the Cod on a baking sheet. 6. Trim the asparagus and put them in a bowl with the tomatoes.  7. Pour a little EVOO on the asparagus and tomatoes.  Sprinkle salt and pepper on them and stir.  8. Spread the asparagus and tomatoes on the baking sheet between the Cod. 9. Sprinkle parmesan all over all the food. 10. Bake for 10 minutes.  11. Take the pan out of the oven and switch the bake to broil on high.  12. When the broiler is hot,  put the sheet pan back in the oven for 3 minutes. #DELIZIOSO!
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LIGHTER LASAGNA

INGREDIENTS - 1 lb 90% lean ground beef  - 1 medium yellow onion, Chopped - 1 28 oz can crushed tomatoes  - 1 3/4 cups water - 1 6 oz can tomato paste - 1 envelope spaghetti sauce mix - 1/4 tsp salt - 1/8 tsp pepper  - 1/2 tsp dried Italian seasoning  - 1/4 tsp garlic powder - 1 egg - 16 oz 4% cottage cheese - 2 tbsp grated parmesan cheese - 8 uncooked lasagna noodles - 1 cup shredded mozzerella cheese RECIPE 1. In a bowl, combine the egg, the cottage cheese, and the parmesan cheese. Mix well and set aside.  2. Heat a large pan over medium-high heat. Add the ground meat and onion. Add salt, pepper, Italian seasoning,  and garlic powder. Break up the meat and cook until brown.  3. Add the crushed tomatoes,  water, tomato paste, and spaghetti sauce to the pan. Stir. Bring to a boil.  4. Reduce heat so the sauce is simmering.  Cover the pan and cook for 15 minutes.  Stir occasionally.   5.  Heat oven to 350 degrees. In a...
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