Chicken Parmesan with Vegetable Tian

Ingredients:
Chicken Parmesan:
4 thin cut Chicken Breasts
1 package shredded Parmesan Cheese
1 cup Italian Bread Crumbs (Omit if you want gluten free)
1 cup Crushed Tomatoes
1 can Tomato Sauce
1 spoonful Minced Garlic
1 Egg
1 cup Mozerella cheese/ Parmesan Cheese
1 tsp garlic powder*(2)
1 tsp onion powder*(2)
1 tsp pepper*(2)
1/2 tsp salt *(2)
1 pinch crushed red pepper flakes*

Vegetable Tian:
1 Onion
1 Zuchinni
1 Yellow Squash
1 Potato (optional)
1 Tomato
1 spoonful Minced Garlic
1 cup Italian Cheese
1 tsp salt*
1 tsp pepper*
1 tsp garlic powder*
1 tsp onion powder*
1 tsp Italian seasoning *

Directions :
Chicken Parmesan:  Put the tomato sauce, crushed tomatoes, minced garlic, and spices* into pot, cover and heat through over medium heat. Whisk egg with water and put into bowl, then put shredded parmesan in seperate bowl with spices* and same for the bread crumbs( in separate bowl as well.) Coat chicken in bread crumbs and then egg wash and then parmesan. Set chicken onto plate and heat olive oil in pan over medium heat until hot. Brown chicken on both sides about 3 minutes. Heat oven to 350 degrees.  Place chicken into baking dish cover pieces of chicken with tomato sauce, top chicken with mozerella cheese or parmesan cheese or both! Cover with tin foil and cook for about 12 minutes until chicken is cooked through and cheese is melted.

Vegetable Tian: Spray glass baking dish with non stick spray. Dice the onion and put in in the bottom of baking dish with garlic. Cut all of the vegetables into thin slices. Place the vegetables one after the other on top of the onions. Season the vegetables with spices*. Bake at 400 for 20 minutes. Add cheese and bake an additional 10 minutes.

Braised Short Ribs

Ingredients:
Braised Short Ribs: 
1 package Short Ribs
1/4 cup olive oil
1 package Baby Carrots
1/2 cup chopped Celery
1/2 cup chopped Onion
1 package Mushrooms
1 chopped Shallot
1/2 cup Sweet Red Wine
1 can Tomato sauce
1 tbsp Worchestershire Sauce
1 spoonful Minced Garlic
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp salt *
1 tsp pepper*

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Directions:
Braised Short Ribs:  Heat olive oil in deep pan over medium heat until oil is hot. Season ribs with spices*. Put ribs into pot and brown on all sides. Remove ribs and put them into baking dish. Add vegetables to pot and cook until browned. Next add the wine to scrape up all of the little bits form the bottom, then add tomato sauce and worcestershire sauce. Heat through and pour over ribs in baking dish. Cover with tin foil and cook at 325 for 3 hours.

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Chicken with White Wine Reduction

Ingredients:
Roasted Chicken:
4 thin cut Chicken Breasts
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp pepper*
Pinch of salt *
2 tbs olive oil

White Wine Reduction:
2 cups Chicken Stock
1/2 cup favorite White Wine
1/2 cup chopped Onions
1/2 cup chopped Celery
1/2 cup chopped carrots
1 bay leaf
1 tbs butter

Mashed Yams:
2 Yams
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp pepper*
Pinch of salt *
1 tbs butter
1/4 cup milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Roasted Chicken:  Heat olive oil in pan over medium heat until oil is hot. Season the chicken breasts with spices*. Cook for four minutes per side until chicken is cooked through. Remove from pan and put on a plate and cover with tin foil, set aside.

White Wine Reduction:  Add wine to pan and scrap up all of the chicken pieces on the bottom cook for one minute. Add all remaining ingredients and bring to a boil for 5 minutes. Lower heat and add chicken cook for 2 minutes and serve.

Mashed Yams: Peel and cut yams into cubes. Boil until tender then strain. Add back to pot mash and add all other ingredients.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Crockpot Chipotle Orange Chicken

Ingredients:
Chipotle Orange Chicken:
4 Chicken Breasts Cubed
2/3 cup Orange Juice
4 tbsp Maple Syrup
1/2 can Chipotle Chiles in Adobo Sauce
2 tsp chile powder
1 tsp cumin
1 tsp salt
2 tsp orange zest

Quinoa :
1 Bag

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 tbsp Soy Sauce
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Chipotle Orange Chicken: Place cubed chicken breasts in crockpot. Combine all of the other ingredients in blender or food processor and blend until smooth. Pour mixture over chicken and cook on low for 3-4 hours.

Quinoa:  Cook 4 servings according to directions on package.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Turkey Taco Salad with Creamy Cilantro Dressing

Ingredients:
Turkey "Tacos":

1 package Ground Turkey

1 tsp Chili Powder*

1 tsp Onion Powder*

1 tsp Garlic Powder *
1 tsp Cumin*

1 tsp Cayenne Pepper(1/2 if you don't like it too spicy)*

1 tsp Salt*

1 tsp Pepper*

1 cup Chicken Broth

1 Tbsp Olive oil

Salad:
Favorite lettuce and veggies chopped.

Creamy Cilantro Dressing: 
1 bottle Favorite Ranch
1 bunch Cilantro
1 Jalapeno (seeds or no seeds)
2 Husked Tomatillos

Directions:
Turkey Tacos: Drizzle olive oil in pan put pan over medium heat and heat up olive oil until its hot. Next add the package of ground turkey brown and cook until done about 15-20 minutes (aka no pink). Next add all of the spices* mentioned above. Cook those together for about 1 minute before adding in the chicken broth. Next add in the chicken broth cover and reduce to simmer until you are ready to serve. Serve in lettuce wrap and top with chopped veggies. You may also add some greek yogurt, favorite beans, salsa and cheese on top for extra flavor.

Creamy Cilantro Dressing:  Combine all ingredients in blender or food processor until creamy and chill for 3 hours before serving.

Copycat Bj's Parmesan Crusted Chicken

Ingredients:
Parmesan Crusted Chicken: 
2 cups Chicken Broth
1 tsp salt
4 Chicken Breasts thing cut
4 Eggs
1 cup Panko (omit if you want gluten free)
1 cup Shredded Parmesan
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
Sauce: 
1/2 cup Butter
1/2 cup Chardonnay Wine
4 tbsp Lemon Juice
1 1/2 tsp Sugar
Pinch of salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
2- 2/3 cups heavy cream.

Garnish:
Sun Dried Tomatoes
Basil
Shredded Parmesan

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Parmesan Crusted Chicken:  Place chicken in bowl with chicken broth and salt cover in plastic wrap and let brine in fridge for 3 hours. Remove chicken from fridge and blot dry. Whisk eggs and put in bowl. Place Parmesan cheese in separate bowl and Panko in separate bowl. Cover chicken in Panko then in eggs then in Parmesan. Set all of the covered chicken on a plate. Heat olive oil in pan over medium heat until olive oil is hot. Cook each piece of chicken for 4-5 minutes per side and set on plate, cover with tin foil and set aside.

Sauce: After the chicken is cooked and covered with tin foil start on sauce. Melt butter in pan over medium heat. Add wine and simmer for about 2 minutes. Stir in the lemon juice, salt and sugar then add the cream. Simmer on low heat for 10-12 minutes until sauce thickens.

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Spaghetti Squash

Ingredients:
Squash: 
2 Spaghetti Squash.

Spaghetti Sauce:
1/2 Package Ground Beef
1/2 Package Ground Spicy Italian Sausage
4 cans Tomato Sauce
1 can Crushed Tomato
2 cubed Tomatoes
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Oregano
1 tsp Italian Seasoning
1 tsp salt
1 tsp pepper
1 tbsp Minced Garlic
1 tbsp Dried Chopped Onion
1 tbsp Olive Oil

Directions:
Squash: Preheat oven to 400 degrees. Cut the spaghetti squash in half length wise. Scoop out all of the seeds and stuff surrounding in the middle of the squash. Put the spaghetti squash face down on a baking sheet. Cook in the oven for one hour. Take spaghetti squash out of oven and turn over so the squash insides are facing up, let cool for 20 minutes. Take a fork and start from edge of squash working towards the center to create the spaghetti strings, and serve!

Spaghetti Sauce:  Drizzle olive oil in pan, cook ground beef and spicy Italian sausage until done. About 15-20 minutes. Add all the rest of the ingredients to crock pot combine and set crock pot to low. Drain the excess grease from the meat into empty tomato can then dispose. Add meat to crock pot combine ingredients and let the sauce cook for 5-6 hours. Feel free to add more of the seasonings after the 5-6 hours to your taste.

Left Over Steak- Steak Salad with Ginger Vinaigrette

Ingredients:
Steak Salad:
Left over Steak
1 tbsp Olive Oil
2 Green Onions
--------------------
1 spoonful Minced Garlic
1 Jalapeno (with or w/o seeds depending on how hot you want it)
4 tbsp Olive Oil
1 tbsp fresh Ginger
1 tbsp Lime Juice
4 tbsp Soy Sauce
2 tsp Brown Sugar
1 tsp White Sugar

Directions:
Steak Salad: Heat olive oil in pan over medium heat until oil is hot. Add sliced left over steak into pan and sear quickly on both sides. Add sherry to pan and cook for 2 minutes then remove from heat. Combine all ingredients below the line in food processor to make the vinaigrette. Put sliced steak over mixed greens, pour vinaigrette over greens and top with chopped green onions as a garnish.

Lemon Dill Chicken Breasts

Ingredients:

Lemon Dill Chicken:  

4 thin cut Chicken Breasts 

1/4 chopped White Onion 

1 spoonful Minced Garlic 

1 cup Chicken Broth

1 tbsp Lemon Juice

2 tbsp chopped Fresh Dill 

1 tsp pepper *

1 tsp garlic powder *

1 tsp onion powder *

1 tbsp corn starch

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:

Lemon Dill Chicken:  Season chicken with spices*. Heat olive oil in pan over medium heat until oil is hot. Add chicken to pan once hot and cook chicken on each side for 4 minutes. Remove chicken from pan and put on a plate then cover with tin foil and set aside. Add onion to pan and cook until tender. Next put in garlic and cook for one minute. Add in chicken broth, lemon juice, dill and corn starch, whisk together and bring to a boil. Add chicken back to pan and simmer until ready to eat. Garnish with extra dill (optional).

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Steak (Shrimp, Chicken) Kabobs

Ingredients:
Kabobs:
4 pack of Flank Steak
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
1 can cubed Pineapple
4  Tomatoes
1 White Onion
1 package Button Mushrooms
1 Bottle Teriyaki Marinade
1 tsp garlic powder
1 tsp pepper
1 tsp onion powder

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Directions:
Kabobs:  Cut the flank steak and vegetables into cubes to be skewered. Add all ingredients into a bowl and mix in the flank steak and vegetables. Cover and marinade for 20-30 minutes in fridge while grill is heating up. Put all of the ingredients onto skewer and grill for 10-15 minutes over a medium flame (less if you want veggies crunchy and meat more rare). Take off grill and serve!

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Leftover Chicken- Asian Lettuce Wraps

Ingredients:
Asian Lettuce Wraps:
Left over grilled or baked chicken or 1 package ground chicken
1 Red Bell Pepper
1 Green Bell Pepper
1/2 White Onion
1 Jalapeno
1/2 bag Baby Carrots
1 spoonful Minced Garlic
1 tbsp Olive Oil
1 cup Chicken Broth
1/2 cup Teriyaki Sauce
1 tsp red pepper flakes*
1 tsp onion powder *
1 tsp garlic powder*
1 tsp pepper*
1 can Water Chestnuts (optional)

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Asian Lettuce Wraps:  Take left over chicken and put into food processor and pulse a few times until you have small chicken pieces. (If using ground chicken brown in pan until cooked.) Put all of the vegetables into food processor pulse until vegetables are in very small pieces.  Heat olive oil in pan over medium heat until oil is hot. Add the vegetable mixture into pan and cook until vegetables are tender about 10 minutes. Add in chicken and chicken broth, cook until liquid is absorbed. Once liquid is absorbed add in teriyaki  sauce and spices*. Reduce to simmer, cook for ten minutes and serve in lettuce wraps! (Chopped water chestnuts can be added into mixture right before serving for extra texture.)

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Turkey Breast Cutlets in Red Wine Mushroom Sauce

Ingredients:
Turkey Breast in Red Wine Sauce: 
1 package thin cut Turkey Breast Cutlets
1 can Beef Broth
1/2 cup any Sweet Red Wine
1 package sliced Mushrooms
2 chopped Shallots
1 spoonful Garlic
1 tsp garlic powder*
1 tsp pepper*
1 tsp onion powder *
2 tbsp cornstarch
1 tbsp olive oil

Savory Mashed Sweet Potatoes:
2 peeled Sweet Potatoes
1 tbsp Butter
1 tsp salt
1 tsp pepper
2 tbsp chopped fresh Rosemary
2 tbsp Maple Syrup

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Turkey Breast in Red Wine Sauce:  Heat olive oil in pan over medium heat until oil is hot. Season Turkey breast cutlets with spices*. Add Turkey breast cutlets to pan and cook for 4 minutes per side. Remove cutlets and place onto plate, cover with tin foil and set aside. Add shallots to pan and cook until tender then add garlic and cook for one minute. Next reserve 1/2 cup beef broth set aside. Add remaining beef broth and red wine, bring to a boil for about 8 minutes. Mix corn starch and 1/2 cup beef broth in cup, slowly add to pan of beef broth and red wine, whisk for about 5 minutes. Add mushrooms and chicken into the pan cover and simmer until ready to eat.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Savory Mashed Sweet Potatoes:  Boil peeled sweet potatoes until tender. Strain sweet potatoes and add back to pot. Mash the sweet potatoes, add remaining ingredients and serve.

Sweet Potato Breakfast Hash

Ingredients:
Breakfast Hash: 
1 diced Sweet Potato
1 diced Zucchini
1 diced Green(Yellow, Red) Bell Pepper
1 Package halved Cherry Tomatoes
1 tbsp Olive Oil

Directions:
Breakfast Hash: Heat olive oil in pan over high heat until oil is hot. Add all of the ingredients in pan and cook for 5 minutes allow vegetables to char. Reduce heat to medium and cook until sweet potatoes are tender. Serve along side eggs.

Chicken Marsala

Ingredients:
Chicken Marsala: 
1 package thin cut Chicken Breasts
1 cup Marsala Wine
1 cup Chicken Broth
1/2 cup chopped Onion
1 small package sliced Mushrooms
1 spoonful of minced Garlic
1 tsp salt*
1 tsp pepper*
1 tsp garlic powder*
1 tsp onion powder*
2 tbsp butter
2 tbsp olive oil
1 tbsp corn starch
1 tbsp heavy cream

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Chicken Marsala: Heat olive oil in pan over medium heat until hot. Combine spices* and sprinkle over chicken. (You may combine spices with flour to dredge chicken if you are not looking for a gluten free recipe) Add seasoned chicken to pan and cook until chicken is browned about 4 minutes per side. Remove chicken and put it on a plate, then cover with tin foil and set aside. Heat butter in the same pan the chicken cooked in over medium heat until bubbling. Add onions and cook until tender then add garlic and cook for one minute. Add marsala wine,chicken broth, corn starch and heavy cream then bring to a boil. Next add mushrooms and chicken back to pan and simmer for about 10 minutes and enjoy!

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Green Chile Turkey Burgers

Ingredients:
Turkey Burgers:
1 package Ground Turkey
1 cup chopped Cilantro
2 cans diced Green Chile's
1/2 cup diced Onion
1 spoonful Minced Garlic
1 tsp Salt*
1 tsp Pepper*
1 tsp Chili powder*
1 tsp Cumin*
1 tbls Olive Oil

Directions:
Green Chile Turkey Burgers: Heat half the olive oil in pan over medium heat until oil is hot. Add onions and cook until tender. Add garlic to onions and cook for about one minute set aside and cool. Combine ground turkey, cilantro, diced green chile's, cooled onion and garlic and spices*. Form four turkey burger patties. Heat the other half of the olive oil in pan over medium heat until hot. Add turkey burgers to hot oil and cook for about 8 minutes per side or until ALL of the pink is gone. Serve over wild mixed greens and top with desired toppings.

Broccoli Slaw Spaghetti

Ingredients:
Spaghetti Sauce:
1/2 Package Ground Beef
1/2 Package Ground Spicy Italian Sausage
4 cans Tomato Sauce
1 can Crushed Tomato
2 cubed Tomatoes
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Oregano
1 tsp Italian Seasoning
1 tsp salt
1 tsp pepper
1 tbsp Minced Garlic
1 tbsp Dried Chopped Onion
1 tbsp Olive Oil

Broccoli Slaw:
1 Package Broccoli Slaw

Directions:
Spaghetti Sauce:  Drizzle olive oil in pan, cook ground beef and spicy Italian sausage until done. About 15-20 minutes. Add all the rest of the ingredients to crock pot combine and set crock pot to low. Drain the excess grease from the meat into empty tomato can then dispose. Add meat to crock pot combine ingredients and let the sauce cook for 5-6 hours. Feel free to add more of the seasonings after the 5-6 hours to your taste.

Broccoli Slaw: Bring pot of water to a boil. Add broccoli slaw and cook until tender.

Turkey "Tacos" with Spicy Quinoa

Ingredients:
Turkey "Tacos":

1 package Ground Turkey

1 tsp Chili Powder*

1 tsp Onion Powder*

1 tsp Garlic Powder *

1 tsp Cayenne Pepper(1/2 if you don't like it too spicy)*

1 tsp Salt*
1 tsp Cumin* 

1 tsp Pepper*

1 cup Chicken Broth

1 Package Healthy 8 Chopped Veggie mix from Trader Joes (or whatever veggies you want to top your "taco)

1 head Iceberg Lettuce
1 Tbsp Olive oil 

Spicy Quinoa:

1 cup Quinoa 

1 tsp Chili Powder*

1/2 tsp Dried Oregano*

1/2 tsp Cumin Powder*

1 tsp Onion Powder*

1 tsp Salt*

1 tsp Pepper*

1 spoonful Minced Garlic

1/2 cup Chopped Onion

1/2 cup Fresh Chopped Tomato 

1 1/2 cups Chicken Broth 

Handful chopped Cilantro(optional)
1 Tbsp Olive Oil

Directions: 

Turkey Tacos: Drizzle olive oil in pan put pan over medium heat and heat up olive oil until its hot. Next add the package of ground turkey brown and cook until done about 15-20 minutes (aka no pink). Next add all of the spices* mentioned above. Cook those together for about 1 minute before adding in the chicken broth. Next add in the chicken broth cover and reduce to simmer until you are ready to serve. Serve in lettuce wrap and top with chopped veggies. You may also add some greek yogurt, salsa and cheese on top for extra flavor

Quinoa: Drizzle olive oil in pan and put pan over medium heat, heat until oil is hot. Add chopped onion and cook until the onions are tender. Next add the chopped garlic and cook for about 1 minute. After the garlic and onions are browned add the spices* mentioned above and cook for about 1 minute to release the flavors. Add one cup of quinoa, chicken broth and tomatoes. Reduce the heat to simmer and cover. Cook until quinoa is tender and liquid is absorbed about 15 minutes. Remove from heat let sit for 5 minutes garnish with chopped cilantro and enjoy!