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Recipe of the Week:
Looking for a new way to prepare your chicken dinner? Try out this Seared Coconut-Lime Chicken with Snap Pea Slaw. We recommend adding some type of rice as your carbohydrate for this dish.

Ingredients:
2 tbsp. toasted sesame oil
1 tbsp. grated fresh ginger
3 tbsp. fresh lime juice, divided (from about 2 limes)
Kosher salt and pepper
10 oz. snap peas, strings removed and thinly sliced
4 oz. snow peas, thinly sliced
2 scallions, thinly sliced
2 8-ounce boneless, skinless chicken breasts
1 tbsp. olive oil
2 tbsp. coconut cream
1/2 c. cilantro

Instructions:
1) In large bowl, whisk together sesame oil, ginger, 1 1/2 tablespoons lime juice and 1/2 teaspoon salt. Add snap peas, snow peas and scallions, and toss to combine.
2) Cut each breast horizontally in half to make 4 thin cutlets, then pound to 1/4 inch thick. Heat oil in large skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook in batches until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates as it is cooked. Remove pan from heat and stir in coconut cream and remaining 11/2 tablespoons lime juice, scraping up any browned bits. Spoon over chicken on plates.
3) Fold cilantro into pea mixture and serve on top of chicken.

Recipe of the Week:
The recipes are back! Today’s recipe is great for a weekend meal prep. I hope you guys enjoy crockpot potato soup!

Ingredients:
4 slices bacon chopped (could be low fat turkey bacon)
1 large onion, peeled and chopped
3 cloves garlic, minced
3 pounds russet potatoes, peeled and sliced thin
1 1/2 pounds boneless skinless chicken breast
2 cups sliced carrots
2 cup sliced celery
8 cups chicken broth
2 teaspoons dried thyme
1/3 cup fresh chopped parsley
salt and pepper

Instructions:
1) Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
2) Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
3) Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
4) Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
5) Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well.

Stovetop Instructions:
This recipe is great on the stovetop as well! Brown the bacon, onions, and garlic as directed above in a large sauce pot. In step 2, add the remaining ingredients to the pot. However, increase the broth to 12 cups, and lower the salt to 1 teaspoon. Simmer on medium until the chicken has cooked through, about 20 minutes. Remove the chicken and set aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total. Then move on to step 3.

Recipe of the Week:
This week we’re bring steak back to the menu. Try out this Steak Fajita Power Bowl recipe.

Ingredients:
2 tbsp. vegetable oil, divided
1/2 yellow onion, sliced into half moons
2 bell peppers, thinly sliced
kosher salt
Freshly ground black pepper
1 lb. skirt steak, cut into 1/2″ slices
Juice of 1/2 lime
1/2 tsp. cumin
1/2 tsp. chili powder
4 c. cooked brown rice
1 c. black beans, drained and rinsed
1 c. frozen corn, warmed
1 avocado, thinly sliced
1 tbsp. finely chopped cilantro, for garnish
Sour cream, for serving

Instructions:
1) In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
2) Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.
3) Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.
4) Garnish with cilantro and drizzle with sour cream. Serve.

Recipe of the Week:
It’s time for another breakfast dish! Try out this Brussel Sprout Hash recipe. If you’re looking for additional carbohydrates then considered adding some fruit or oatmeal.

Ingredients:
6 slices bacon, cut into 1″ pieces
1/2 onion, chopped
1 lb. brussels sprouts, trimmed and quartered
Kosher salt
Freshly ground black pepper
1/4 tsp. crushed red pepper flakes
2 cloves garlic, minced
4 large eggs

Instructions:
1) In a large skillet over medium heat, cook bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from pan.
2) Turn heat back to medium and add onion and brussels sprouts to the skillet. Cook, stirring occasionally, until vegetables begin to soften and turn golden. Season with salt, pepper, and red pepper flakes.
3) Add 2 tablespoons of water and cover skillet. Cook until brussels sprouts are tender and water has evaporated, about 5 minutes. (If all the water evaporates before the brussels sprouts are tender, add more water to skillet and cover for a couple minutes more.) Add garlic to skillet and cook until fragrant, 1 minute.
4) Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
5) Sprinkle cooked bacon bits over entire skillet and serve warm.

Recipe of the Week:
Need a super fast and easy dinner? Try out this sausage, potato, and pepper bake.

Ingredients:
5 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 shallot, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons paprika
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 package (19 ounces) Italian sausage links
Minced fresh thyme, optional

Instructions:
1) Preheat oven to 400°.
2) Place the potatoes, sweet peppers, shallot and garlic in a bowl. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over a baking pan, leaving room for the sausage. Add sausage to pan.
3) Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.

Recipe of the Week:
This week’s recipe is Beef Fried Rice. It’s brought to you by Feeding the Frasers. We recommend doubling the ingredients if you plan to have extra for lunch the following day.

Ingredients:
BEEF:
12 oz flank steaks, sliced thin
¼ tsp salt
1 Tbsp water
1 tsp Liquid Aminos
1 tsp arrowroot
1 tsp Olive oil

BOWL:
1 Tbsp hot water
½ tsp sesame oil
3 Tbsp Liquid Aminos
2 cups cooked White Rice
1 Tbsp Olive oil
2 eggs, beaten
1 medium onion, diced
1 Tsp minced garlic
1/4 cup shredded + chopped carrot
3/4 cup peas (frozen+thawed / canned)
1 green onion, chopped

Instructions:
1) Slice + marinate beef with beef ingredients, minimum 30 mins
2) Combine hot water, sesame oil, liquid aminos in a bowl and set aside.
3) Med. heat scramble eggs and set aside
4) Med-high heat, cook meat in batches to ensure crispy edges about 60-90 seconds, set aside
5) Med. heat add oil, garlic + onions, cook until soft 5-7 mins, stir in rice and sauce, cook additional 5 mins.
6) Add beef + juices from the bowl, peas, carrots and green onion, and scrambled eggs cook an additional 5 mins
7) Serve it up with some fresh chopped green onions

Recipe of the Week:
Do you like garlic? How about Greek style dishes? I hope the answer is yes because this Garlic Greek Chicken recipe looks delicious and easy to make.

Ingredients:
3 tbsp. extra-virgin olive oil, divided
Juice of 1 lemon
3 cloves garlic, minced
1 tsp. dried oregano
1 lb. chicken thighs
kosher salt
Freshly ground black pepper
1/2 lb. asparagus, ends removed
1 zucchini, sliced into half moons
1 lemon, sliced

Instructions:
1) In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
2) When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
3) Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
4) Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.

Recipe of the Week:
I have another great breakfast recipe coming your way! These egg muffin cups are great for meal prep. I hope you enjoy!

Ingredients:
1 tablespoon olive oil
1 cup red pepper measured after chopping
1 cup green pepper measured after chopping
1 cup yellow onion measured after chopping
2 cups baby spinach – roughly chopped measured/packed before chopping
1 cup mushrooms measured before chopping
2 cloves garlic minced
salt to taste
6 whole eggs
hot sauce optional for drizzling on top!

Instructions:
1) Preheat oven to 350 degrees F.
2) Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
3) Heat a large non stick skillet over medium heat.
4) Once hot, add in oil, red pepper, green pepper, and onion.
5) Saute 5-7 minutes, or until peppers are tender.
6) Add in spinach and mushrooms and cook for an additional 2 minutes.
7) In the last 30 seconds, add in minced garlic.
8) Season with salt and remove from heat.
9) Crack eggs into a large 4 cup measuring cup and whisk together.
10) Stir in cooked veggies.
11) Pour the egg/veggie mixture evenly into the prepared muffin pan.
12) Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
13) Cool slightly and serve immediately!
14) Leftovers can be stored in an airtight container in the fridge for about 4 days.
15) These may also be frozen.