fish en papillote

 425 12-15 min

baked chicken breast

 

Juicy Oven Baked Chicken Breast

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake the juiciest Chicken Breast in the Oven. Oven-baked chicken breast also keeps really well, making it perfect for meal prep.*

Author: Natalya Drozhzhin

Servings: 6 servings

Calories: 217

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Ingredients 

• 2 lb chicken breast, (about 4-6 pieces)
• 1 tsp paprika
• 1 Tbsp garlic parsley salt, *
• 1 tsp black pepper, or added to taste
• 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

• Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.
• Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Notes

*Variations: Here are some of our favorite seasonings to swap or add to the chicken breasts:

• Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning
• Taco seasoning - perfect for Chicken Tacos!
• Italian seasonings: oregano, thyme, basil, or parsley

*Make-Ahead Tips:

• To Store in the Refrigerator: Transfer cooked chicken to an airtight container and refrigerate for 3-4 days.
  
• To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
  
• Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add 3 Tbsp water to the dish, cover with foil, and bake at 350°F for about 20-25 min until the internal temp reaches 165˚F.
  
• Reheat in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F. Brush both sides with olive oil and air fry for about 6 min per side, or until it reaches 165˚F.

Copyright © 2024 Natasha's Kitch

flank steak

 375 deg oven

s and p steak

in oven safe pan on high heat

sear 2 min each side

transfer over 12-15 min

salsa

 

• 1– 14 oz can diced tomatoes
• 1– 10 oz can original Ro-tel
• 1/2 or 1 small/med red onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2–1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

creamy pesto pasta

 pasta

meat like chicken or whatever

1 can cream of something soup

1/2 c pesto sundried tomato or normal

1/2 c milk

sun dried tomatoes? artichoke hearts?

cook pasta

put everything in big pan situation

eat

ginger garlic pan roasted swordfish

 

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 servings

4.95 from 56 votes

Ginger-Garlic Pan Roasted Swordfish

You'll love my easy Ginger Garlic Pan Roasted Swordfish. It's the perfect restaurant style meal for your next date night dinner!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: American

Keyword: pan roasted swordfish, swordfish recipe

Servings: 2

Calories: 410kcal

Author: Chef Dennis Littley

Ingredients

• 2 tablespoons butter room temperature
• 2 teaspoons chopped fresh parsley
• 1 clove garlic minced
• 1/2 teaspoon ginger grated
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon lemon peel grated
• 1 tablespoon olive oil
• 12 ounces swordfish fillets should be 6-7 ounces each

Instructions

• Preheat oven to 400°F.
• In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
• Season the swordfish to taste with sea salt.
• In an ovenproof skillet heat oil over medium-high heat.
• place the swordfish in the skillet and cook until browned, 2- 3 minutes.
• Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
• Add seasoned butter mixture to the same skillet.  Allow it to cook slightly over medium-high heat until melted and bubbling.
• Transfer swordfish to a serving dish
• Pour butter sauce over swordfish and serve with your favorite side dishes

Nutrition

Calories: 410kcal | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 711mg | Vitamin A: 590IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.6mg

pork chops

 bone in or out

brine

3 T salt dissolved in 1 c hot water

add 2 cup cold water 

Brine 30 min- several hours

Preheat skillet in 400 deg oven

Dry pork, brush with evoo

season with salt and pepper

Sear over M-H 3 min

flip and return to oven until 140deg

Remove, and tent with foil 5 min to rest

Pasta carbonara

 

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 Servings

Pasta Carbonara

Servings: 6 Servings

Prep Time 1 hour 45 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• frozen peas 
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
   
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. defrost peas and add them here.
   
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
   
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
   
8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe Notes

• Recipe source: adapted from Cook's Illustrated
• Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor. 
• Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).

Copyright © 2020 Cooking Classy

egg roll bowl

 

Egg Roll in a Bowl | Keto + Paleo

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!

Course Dinner, lunch, Main Course

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 315 kcal

Author London

Ingredients

• 2 Tbsp. olive oil divided
• 1 lb. ground meat
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage cut into ¼-inch shreds
• 2 Tbsp. soy sauce
• 2 tsp. rice wine vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional
• See this recipe in Healthy Meal Plan #1

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.

3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

5. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!  See this recipe in Healthy Meal Plan #1

Recipe Notes

• Use coconut liquid aminos if you are on a Paleo and Whole30 diet.  Tamari sauce and gluten-free soy sauce work well if you're on a gluten-free diet.
• If on a keto diet, leave out the carrots for 10 grams carbs / 7 grams net carbs per serving.

Nutrition Facts

Egg Roll in a Bowl | Keto + Paleo

Amount Per Serving

Calories 315 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 83mg28%

Sodium 824mg36%

Potassium 616mg18%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 24g48%

Vitamin A 5515IU110%

Vitamin C 40.1mg49%

Calcium 87mg9%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Noodles peanut sauce

 

Noodles with Peanut Sauce

A delicious and easy 20-minute meal you can throw together with pantry ingredients and any vegetables you like.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Asian, Chinese

Servings: 4 People

Calories: 411.52kcal

Author: Katie Workman

Ingredients

• 8 ounces angel hair or other skinny pasta or udon noodles
• ½ cup creamy peanut butter
• ¼ cup hot water or more as needed
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• ½ teaspoon chili garlic paste
• dash sesame oil or roasted seeds
  
• 1 tablespoon brown sugar or honey
• ½ teaspoon minced garlic
• ½ cup slivered radishes julienned, or cut into matchsticks, broccoli slaw
  
• ½ cup sliced scallions white and green parts

Instructions

• Cook pasta according to package directions.
• While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
• When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
• Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

Nutrition

Calories: 411.52kcal | Carbohydrates: 50.22g | Protein: 17.93g | Fat: 17.84g | Saturated Fat: 3.4g | Sodium: 1371.36mg | Potassium: 296.67mg | Fiber: 5.68g | Sugar: 12g | Vitamin A: 124.63IU | Vitamin C: 6.74mg | Calcium: 26.49mg | Iron: 1.05mg

Noodles with Peanut Sauce | https://themom100.com/recipe/noodles-with-peanut-sauce/

Lamb chop air fryer

• 2 teaspoons Dijon mustard
• 2 teaspoons olive oil
• 1 teaspoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon cayenne pepper
• 1 teaspoon Italiano spice blend (optional)
• 1/4 teaspoon salt
• 8 pieces of lamb chops

---

Instructions

1. Make the marinade by combining Dijon mustard, olive oil, soy sauce, garlic, cumin powder, cayenne pepper, Italiano spice blend (optional), and salt, in a medium bowl and mix well.
2. Place lamb chops into a Ziploc bag and pour in the marinade. Press the air out of the bag and seal tightly. Press the marinade around the lamb chops to fully coat. Place into the fridge and marinate for at least 30 minutes, up to overnight.
3. Place 3 pieces of marinated lamb chops onto a grill rack on top of the air frying basket, and space them out evenly. Cook at 350 F for 17 minutes, flipping the lamb chops once, halfway through, to ensure even cooking.

Shrimp pasta

INGREDIENTS:

• 8 ounces fettuccine
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 8 tablespoons (1 stick) unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cups baby arugula
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves (half dried)

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Season shrimp with salt and pepper, to taste; set aside.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
5. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
6. Serve immediately, garnished with parsley, if desired.

chicken wings

air fryer

400 deg
16 min

roast chicken and veggies

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Author Layla

Ingredients

• 2 medium chicken breasts chopped
• 1 cup bell pepper chopped (any colors you like)
• 1/2 onion chopped
• 1 zucchini chopped
• 1 cup broccoli florets
• 1/2 cup tomatoes chopped or plum/grape
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 teaspoon paprika optional

Instructions

1. Preheat oven to 500 degree F.
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.