main course · vegetarian

Mushroom & Black Bean Meat(less)balls [Vegetarian, Gluten Free]

Makes approximately 15 mini “meatballs” or 8-10 larger. Ingredients: 1 15 ounce can of black beans, drained and rinsed 8 ounces of mushrooms, finely chopped 1/2 cup of gluten free Italian bread crumbs 1 egg salt and pepper to taste fresh parsley for garnish (optional) Directions: Pre-heat oven to 350 degrees. Place black beans, mushrooms,… Continue reading Mushroom & Black Bean Meat(less)balls [Vegetarian, Gluten Free]

main course · on the side

Crispy Baked Fish & Crispy Veggie Fries

Prep Time: 25 minutes Cook Time: 25-30 minutes Yield: 4 servings Ingredients For the Vegetable Fries: 1 egg white, beaten ½ tablespoon extra virgin olive oil ¼ teaspoon cumin salt, to taste black pepper, to taste ½ pound carrots, peeled and cut in fry-like strips ½ pound parsnips, peeled and cut in fry-like strips ¼… Continue reading Crispy Baked Fish & Crispy Veggie Fries

main course

Grilled Barbecue Chicken & Veggies [in foil]

Tender, flavorful chicken covered in sweet barbecue sauce and cooked on the grill inside foil packs with zucchini, bell peppers and asparagus. Prep Time: 10 minutes Cook Time: 25 minutes  Ingredients 8 aluminum foil sheets large enough to wrap around one chicken breast 4 (4-ounces each) boneless, skinless chicken breasts 1/2-cup barbecue sauce (use your… Continue reading Grilled Barbecue Chicken & Veggies [in foil]

main course

Chicken Stuffed With Mozzarella, Tomato, and Basil

Serves: 2 Ingredients 2 chicken breasts Sliced mozzarella cheese Grape tomatoes; sliced in half Basil leaves 2 teaspoons Italian seasoning salt, pepper 2 teaspoons olive oil Instructions Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being… Continue reading Chicken Stuffed With Mozzarella, Tomato, and Basil