Oven-Roasted Asparagus

Ingredients

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)

• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

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Chocolate Chip Cookie

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar

• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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Lemon-Buttermilk Cake

Ingredients

• Cake:
• 2 1/2 cups white sugar
• 1 1/2 cups butter, softened
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

• 1 cup buttermilk
• 1 teaspoon lemon extract
• Glaze:
• 2 cups confectioners' sugar
• 1/4 cup lemon juice
• 2 tablespoons butter, softened
• 1 tablespoon lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
4. Reduce oven temperature to 325 degrees F (165 degrees C).
5. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
6. Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

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Lime Grilled Chicken

Ingredients

• 4 limes, juiced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons garlic salt

• 2 tablespoons ground black pepper
• 1 whole whole chicken, cut into 6 pieces

Directions

1. Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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Chicken Giardino Pasta

Ingredients

• Chicken:
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 2 small sprigs fresh rosemary, chopped
• 1 clove garlic
• Sauce:
• 2 tablespoons butter
• 2 teaspoons garlic pepper seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup chicken broth
• 1/2 cup water
• 1/2 cup white wine
• 2 tablespoons milk

• 2 teaspoons lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon sea salt and ground black pepper to taste
• Vegetables:
• 1/4 cup extra-virgin olive oil
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 2 Roma (plum) tomatoes, diced
• 1 cup broccoli florets
• 1 cup spinach, cut into 1/2-inch pieces
• 1 zucchini, cut into rounds
• 1 pound yellow squash, cut into rounds
• 1/2 red bell pepper, cut into strips
• 1/2 cup frozen peas
• 1/2 cup matchstick-cut carrots
• 1 (16 ounce) package farfalle (bow tie) pasta

Directions

1. Combine chicken, 1/4 cup olive oil, 1/2 juiced lemon, chopped fresh rosemary, and garlic in a bowl; marinate chicken in refrigerator, at least 30 minutes.
2. Melt butter in a saucepan over medium heat. Stir garlic pepper, thyme, and dried rosemary into melted butter and cook for 1 minute.
3. Whisk chicken broth, water, wine, milk, and 4 teaspoons lemon juice together in a bowl. Add cornstarch and whisk until lumps have dissolved; pour into butter mixture. Whisk sauce and bring to a boil; season with salt and pepper and remove saucepan from heat.
4. Heat a large skillet over medium-high heat; add 1/4 cup olive oil. Remove chicken from marinade, discarding the marinade. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 8 minutes. Add asparagus, tomatoes, broccoli, spinach, zucchini, yellow squash, red bell pepper, peas, and carrots to chicken; cook and stir until vegetables are tender, about 10 minutes.
5. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
6. Mix pasta and sauce in with chicken and vegetables; stir until evenly combined.

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Coconut Chicken Breast

Ingredients

• 3/4 cup coconut milk
• 1 egg
• 6 ounces unsweetened flaked coconut, or more as needed

• 2 pounds skinless, boneless chicken breast halves
• 1/4 cup butter

Directions

1. Beat coconut milk and egg together in a bowl until smooth. Spread coconut flakes into a separate shallow bowl.
2. Place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thick.
3. Dip chicken into the beaten egg mixture and immediately press into coconut flakes to coat. Gently toss between your hands so any flakes that haven't stuck can fall away. Place chicken onto a plate while coating the rest; do not stack.
4. Melt butter in a skillet over medium heat. Fry chicken in melted butter until lightly browned and crispy on the outside, chicken is no longer pink in the center, and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Baked Brown Rice

Ingredients

• 1 2/3 cups uncooked brown rice
• 1/2 teaspoon salt

• 2 1/2 cups boiling water
• 2 teaspoons canola oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
2. Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
3. Bake in center of preheated oven until water is absorbed, about 1 hour.
4. Remove rice from oven, uncover, and fluff with fork.

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Cabbage with Bacon, Onion, and Garlic

Ingredients

• 6 slices bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste

• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon paprika

Directions

1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

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Japanese Chicken Teriyaki

Ingredients

• 1 cup soy sauce
• 1 cup sake
• 1/2 cup mirin (Japanese sweet wine)
• 1/4 cup brown sugar

• 3 green onions, chopped, white and dark green parts separated
• 2 teaspoons finely grated ginger
• 10 skinless, boneless chicken thighs
• 1 teaspoon vegetable oil, or as needed

Directions

1. Whisk soy sauce, sake, mirin, brown sugar, white parts of green onions, and ginger together in a saucepan; bring to a simmer and cook until sugar dissolves and marinade flavors combine, about 5 minutes. Pour marinade into a bowl and cool to room temperature.
2. Pour 1/2 the marinade into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 minutes to 1 hour.
3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and grease with vegetable oil.
4. Arrange chicken thighs on prepared baking sheet. Discard excess marinade.
5. Broil chicken in the preheated oven for 5 minutes. Flip thighs and broil for 5 minutes more. Flip thighs again and brush each thigh with reserved marinade. Continue to broil, brushing with reserved marinade every 1 to 2 minutes, until cooked through, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with dark green parts of green onions.
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Salmon with Brown Sugar Glaze

Ingredients

• 1/4 cup packed light brown sugar
• 2 tablespoons Dijon mustard

• 4 (6 ounce) boneless salmon fillets
• salt and ground black pepper to taste

Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
2. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
3. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

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Pasta Primavera

Ingredients

• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped

• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled English peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated Parmesan cheese, or as needed

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
2. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
3. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
4. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
5. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
6. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
7. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

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Tasty Chicken

Ingredients

• 1 tablespoon butter
• 2/3 cup barbeque sauce
• 1 tablespoon Worcestershire sauce

• 2/3 teaspoon garlic powder
• 1 1/2 pounds skinless, boneless chicken pieces - cut into 1/2-inch strips

Directions

1. Melt butter in a saucepan over medium heat. Stir barbeque sauce, Worcestershire sauce, and garlic powder together with the melted butter. Stir chicken into the sauce mixture to coat.
2. Place cover on saucepan and simmer until the chicken pieces are cooked through and no longer pink in the middle, 3 to 5 minutes. Remove cover and spoon sauce over chicken pieces; continue cooking until sauce thickens, about 4 minutes more.

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Crusty Herb Potato Wedges

Ingredients

• 2 Russet potatoes, each cut into 6 equal wedges
• olive oil
• 1 tablespoon herbes de Provence

• 1 pinch paprika, or to taste
• salt and ground black pepper to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
3. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

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Baked Chicken and Zucchini

Ingredients

• 1 egg
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup dry bread crumbs
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves

• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 5 zucchinis, sliced
• 4 tomatoes, sliced
• 2/3 cup shredded mozzarella cheese
• 2 teaspoons chopped fresh basil
• 1/3 cup shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
4. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

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Vegetarian Quesadillas

Ingredients

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1/2 cup chopped red onion
• 1/2 cup chopped mushrooms

• 1 tablespoon olive oil
• cooking spray
• 6 (9 inch) whole wheat tortillas
• 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

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Classic Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar

• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Grilled Lemon Yogurt Chicken

Ingredients

• 1/2 cup plain low-fat Greek yogurt
• 1/2 lemon, juiced
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 tablespoon paprika
• 1 teaspoon herbes de Provence

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (5 pound) whole chicken, cut into 8 pieces
• 1/2 cup plain low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon harissa
• 1 pinch salt

Directions

1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
7. Serve chicken with the yogurt harissa mixture on the side.

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Italian Meatballs

Ingredients

• 1/3 cup plain bread crumbs
• 1/2 cup milk
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs

• 1/4 bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried Italian herb seasoning
• 2 tablespoons grated Parmesan cheese

Directions

1. Cover a baking sheet with foil and spray lightly with cooking spray.
2. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
5. Preheat an oven to 425 degrees F (220 degrees C).
6. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

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