Ingredients: 1 pound chicken cutlets ¼ teaspoon salt, divided ¼ teaspoon ground pepper, divided ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar ½ cup finely chopped shallots ½ cup dry white wine ½ cup heavy cream 2 tablespoons chopped fresh parsley
Instructions: 1) Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate. 2) Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.
Recipe of the Week: This is a great recipe to make for multiple nights! Of course you will have to increase the ingredient amounts based off your needs. Try out this Bangin Cod Fish Tacos. WARNING – The pickled cabbage takes 2 weeks to “pickle.” We intend to make the tacos this week and try the cabbage a week later.
Ingredients: Fish Ingredients 1 1/2 lb cod, chopped into 1-inch firm pieces 2 teaspoons cumin 2 teaspoons smoked paprika 1 tablespoon olive oil pinch of sea salt & pepper
1 tablespoons olive oil 8 mini soft corn tortillas 2 large avocados 8 tablespoons pickled cabbage (see below) 8 tablespoons mango salsa (see below) Garnish fresh radish (optional) fresh lime juice
Mango Salsa Ingredients: 1 ripe mango, diced 1/3 cup diced onion 1 red bell pepper, diced 1/3 cup finely chopped cilantro juice from 1 lime sea salt & pepper to taste
Cabbage Ingredients: 1 small red cabbage, finely shredded juice from 7 limes 2 tablespoons olive oil 1 1/2 tablespoons sea salt 1 tablespoon cracked pepper red pepper flakes to taste (OPTIONAL)
Mango Salsa Instructions: Mix together the ingredients and season to taste with sea salt & pepper and/or fresh lime.
Pickled Cabbage Instructions: 1) Add ingredients to a large jar or sealable container. 2) Let the cabbage marinate in the jar for at least 20 minutes at room temperature OR 1 hour in the fridge. Enjoy on tacos, hot dogs, burgers, eggs, rice or any food that needs a boost of flavor! 3) Store in the fridge in an airtight jar or container for 2 weeks.
Instructions: 1) Season cod with oil and spices, rub it all over the filet pieces. 2) Set a nonstick skillet on medium high heat. Once hot, add olive oil. Carefully place the cod pieces into the skillet using tongs or a spatula. Cook on each side for 2 to 4 minutes, until the edges are seared and the sides are golden. Remove from the skillet and set aside. 3) Wipe the skillet clean with a paper towel. Increase the heat to high. 4) Add corn tortillas to the HOT skillet and sear on each side for 1 – 2 minutes, until dark spots apear on the tortilla. After cooking on each side, place the tortillas in a warm, damp towel to soften. Repeat. 5) Build the taco! On a warm tortilla, spread 1-2 tablespoons of mashed avocado, add a serving of picked cabbage, the cooked cod, mango salsa and, if desired, radish slices. 6) Enjoy with fresh lime!
Instructions: 1) In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes. 2) With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Ingredients: 1.25 lb 99% lean ground turkey* must use lean meat or it will be too oily to stick together without breadcrumbs 3 Garlic and Herb Laughing cow wedges 1 shredded zucchini squeezed dry of water ½ chopped yellow onion 2 Tbsp minced garlic 1 Tbsp pizza seasoning 1tsp oregano, basil, marjoram 2 Tbsp pizza sauce 1 egg 1/4 teaspoon salt parsley fresh for garnish 3 Tbsp pizza sauce for topping
Instructions: 1) Preheat oven to 425F 2) Combine all ingredients (except the pizza sauce topping) in a large bowl and mix well. 3) For the mini meatloaves shape into 6 mini loaves, place on baking sheet covered with foil and greased, and top with ½ Tbsp pizza sauce each. 4) Bake mini meatloaves for 25-30 minutes, make sure internal temperature reaches 165F. Remove pan from oven and turn on broil. Add 1-2Tbsp of mozzarella on each loaf, place pan back in the oven and broil for 1-2 minutes.
Ingredients: 1 clove garlic, pressed 1 tbsp. anchovy paste or 3 anchovy fillets, finely chopped 1/2 small red onion, finely chopped 1 tbsp. red wine vinegar 1/2 c. plus 1 tbsp. olive oil, divided 1 bunch radishes, diced, leaves separated and finely chopped 1 c. flat-leaf parsley leaves, finely chopped 1 tsp. tarragon leaves, finely chopped 4 6-oz fillets striped bass Kosher salt and pepper
Instructions: 1) In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes. 2) Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon. 3) Heat remaining tablespoon oil in medium skillet on medium. Pat fish dry and season with 1/2 teaspoon each salt and pepper and cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 3 to 6 minutes more. Serve topped with radish salsa verde.
Ingredients: 1 1/2 lb lean beef sirloin, cut into 1-inch pieces SUB: chicken breast, portobello mushrooms 2 tablespoons olive oil 1 tablespoon The Fit Cook Everyday blend SUB: 2 teaspoons garlic powder, 2 teaspoons onion powder 1 tablespoon The Fit Cook Land seasoning SUB: your choice of dried herbs: thyme, rosemary, Italian seasoning 2 teaspoons smoked paprika pinch of sea salt & pepper 1/2 medium white onion, chopped 2 tablespoons fresh garlic, minced 1 large carrot, chopped into 1-inch chunks 1 1/2 cups uncooked (short-grain) brown rice 2 cups low sodium beef broth (or water, but not recommended) 8oz low sodium tomato sauce 2 tablespoons Worcestershire sauce (OPTIONAL) zest from 1/2 lemon 2 Bay leaves 8 oz broccoli (or Brocolini) florets
Instructions: 1) Set a pot on HIGH heat. Once hot, add oil and beef. As the beef sears, add the paprika, The Fit Cook Everyday blend and The Fit Cook Land herb seasoning. Cook for about 3 minutes, until sear marks begin to appear. 2) REDUCE the heat of the pot to low-medium and once the pot is cooler, add garlic, onions and carrots. Cook until the onions turn brown and translucent, about 3 to 5 minutes. 3) The add in uncooked brown rice and stir continuously until every grain of rice is toasted and covered in oil and herbs. 4) Pour in the broth, Worcestershire and tomato sauce and stir. Add in the lemon zest and Bay leaves. Stir. 5) Adjust the heat of the pot to bring to a light simmer, then cover and cook for 25 to 30 minutes until the rice has absorbed the majority of the liquid. 6) Once the rice has almost cooked, simply place the broccoli florets ON TOP of the rice and put the lid on halfway to cook for the remaining time and to allow excess liquid to be absorbed and evaporate. 7) When the rice has finished cooking, stir in the broccoli and remove from the heat. 8) Garnish and enjoy!!
Ingredients: 4 cups broccoli florets 3 cups cauliflower florets 1 cup sliced shallots 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 large cloves garlic, minced 1 teaspoon dried marjoram 4 large bone-in chicken thighs, skin removed if desired 3 tablespoons balsamic vinegar ⅓ cup grated Parmesan cheese
Instructions: 1) Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray. 2) Combine broccoli, cauliflower, shallots, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss well to coat. Transfer to the prepared baking sheet. 3) Combine garlic, marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the chicken with the garlic mixture. Place on the baking sheet. Roast the chicken and vegetables for 15 minutes. Toss the vegetables and drizzle the chicken with vinegar. Sprinkle all with Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165 degrees F, about 10 more minutes.