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Recipe of the Week:
This week’s recipe is simple to prepare and cook. It should only take you about 20 minutes! Try out Chicken Cutlets with Sun-Dried Tomato Cream Sauce.

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!

Recipe of the Week:
We hope you’re ready for a delicious looking breakfast recipe. Give this Sweet Potato and Egg Skillet a try!

Ingredients:
2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper

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.

Recipe of the Week:
We never thought of posting a meatloaf recipe. But when it’s pizza inspired, why not give it a shot? Try this Mini Pizza Turkey Meatloaves.

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.

Recipe of the Week:
This week’s recipe is a fun and interesting way to cook bass. Give this Striped Bass with Radish Salsa Verde a try!

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.

Recipe of the Week:
Last week we threw everything in a pan and baked it. This week we’re going to throw everything in ONE pot and cook it! Hope you guys enjoy Lean Beef & Brown Rice Pilaf.

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!!

Recipe of the Week:
Here is a EASY recipe you can just throw in the oven. Try out Sheet-Pan Balsamic-Parmesan Chicken & Vegetables.

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.

Recipe of the Week:
We couldn’t help ourselves with this week’s recipe. If you’re looking for a festive way to bring Halloween to your dinner plate, then look no further! Try out this Jack-o’-lantern Chicken and Rice Stuffed Peppers.

Ingredients:
Chicken:
2-1/2 cups cooked chicken, shredded
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 (10-ounce) can diced tomatoes with green chilies

Rice:
1 tablespoon olive oil
1 cup uncooked brown rice
1/2 cup tomato sauce
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon taco seasoning

Peppers:
4 large orange bell peppers
1 (15-ounce) can black beans, rinsed
3/4 cup shredded sharp cheddar, divided into 1/2 cup and 1/4 cup
Fresh Italian parsley, minced (for garnish)

Instructions:
1) Place shredded chicken in medium-sized sauté pan over medium heat. Sprinkle with cumin, garlic salt, ancho chili powder, smoked paprika and black pepper. Mix well.
2) Add can of diced tomatoes. Simmer for 5 minutes. Set aside.
3) To prepare rice, heat oil in medium-sized saucepan over medium heat.
4) Add rice and cook, stirring often, until it turns golden.
5) Add cumin, garlic salt and taco seasoning. Cook for 30 seconds, until fragrant.
6) Add tomato sauce and chicken broth; bring to boil.
7) Cover pan, reduce heat to low and cook for 30 to 35 minutes until rice is tender.
8) Fluff rice with fork. Set aside
9) Bring large pot of water to boil over high heat.
10) Rinse peppers, slice off tops, and hollow out insides. Remove seeds and white pith.
11) Using small paring knife, cut out jack-o’-lantern face on each pepper.
12) When water boils, add peppers and tops and cook for about 5 minutes or until peppers are tender.
13) Remove peppers from water and place in an ice bath to cool.
14) In large bowl, combine cooked rice, shredded chicken, 1/2 cup shredded cheddar cheese and black beans.
15) Fill each pepper with chicken and rice mixture, and top with extra 1/4 cup shredded cheddar cheese.
16) Replace pepper tops back on top of each pepper.
17) Place peppers upright in baking dish.
18) Bake at 350F for 30 minutes, or until cheese is melted and pepper is done to desired tenderness.
19) Garnish with minced parsley and serve.