Weekday (30-40min) One-Pan Chicken and "dumplings"

1 lb chopped chicken breasts
1 17oz package gnocchi
3/4 cup milk
3 carrots, peeled and medium diced
2 celery stalks medium diced
1 turnip medium diced
1 yellow onion peeled and medium diced
1 bunch fresh thyme (leave 2 or 3 stems with leaves on and take 2 or 3 stems and take off leaves, discard stems)
3 tbsp flour
2 tbsp butter
1 tbsp spice blend (equal parts garlic powder, onion powder, smoked paprika, dried parsley)
1/3 cup chicken broth

Pat chicken dry and season with salt and pepper.  In a large, high-sided pan (or pot) heat 2 tbsp olive oil on medium heat.  Add chicken in even layer and cook without stirring 2 to 3 min. or until lightly browned.

Add butter, celery, carrots, turnip, onion, and whole thyme sprigs to pan.  Season with salt and pepper and cook, stirring occasionally, 4 to 5 min. until veggies are softened and chicken is cooked through.

Evenly top with flour and spice blend.  Cook, stirring frequently, 2 min or until everything is evenly coated.

Add milk and 2 cups water.  Heat to boiling on high.  Once boiling reduce heat to medium and cook, stirring occasionally 6 to  8 min until thickened.

Add the gnocchi and broth.  Increase heat to high and cook 3 to 5 min or until gnocchi are tender.

Turn off heat.  Remove thyme sprigs.  Season with salt and pepper to taste.  Garnish with thyme leaves.

Seasoned Roasted Potatoes

1 tbsp smoky spice blend (equal parts smoked paprika, sweet paprika, ground mustard, garlic powder and onion powder)
1 1/2 pounds yukon gold potatoes

Heat oven to 450.
Medium dice potatoes.
Place on sheet pan.  Drizzle with olive oil, salt, pepper and smoky spice blend.  Toss to coat.  Arrange in even layer.

Roast 22-24 min. or until browned and tender when pierced with a fork.

These are the best roasted potatoes!!!!

Garlic Butter Shrimp and Kale

1 lb shrimp, rinsed, patted dry and seasoned with salt/pepper
2 cloves garlic finely chopped
1 large bunch of kale (remove/discard stem and rough chop leaves)
1 tbsp white wine, white wine vinegar or lemon juice
1 bunch parsley roughly chopped
4 Tbsp butter


Cook Kale:
Heat 1 tablespoon olive oil in large pan on medium heat.  Add chopped kale and 3/4 cup water.  Season with salt and pepper.  Cover, stirring occasionally, about 8-10min until kale has wilted and water has cooked off.

Transfer to plate or bowl and wipe out pan.

Cook Shrimp:

Melt 2 tbsp butter in pan on medium heat.  Add shrimp in one even layer.  Cook without stirring about 3 minutes until shrimp are just opaque.
Add garlic, remaining 2tbsp butter, cooked kale and white wine (or whatever you're using).  Cook, stirring constantly about 2min until combined and shrimp are fully opaque and cooked through.  Take off heat. Season with salt/pepper to taste.

Garnish with parsley.  Serve with crusty bread or roasted potatoes.  

One pot creamy bacon chicken pesto pasta

INGREDIENTS

Servings: 4

6 bacon strips

2 chicken breasts

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder 

2 bay leaves

1 yellow onion, sliced

4 garlic cloves

5 ounces spinach

3cups milk

2 cups water

1 pound fettuccine (any pasta) 

½ cup pesto

1 cup parmesan

Garnish

Parmesan

Fresh parsley

PREPARATION

1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. 

2. Add chicken and season with salt, pepper, onion powder and garlic powder. Cook until no pink is showing, then remove the chicken. 

3. Add onion and garlic and cook until softened. 

4. When onions are caramelized, add spinach and cook until wilted

5. Add milk and water and bring to boil.

6. Add pasta into boiling mixture and cover. 

7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). Stir frequently.

8. Mix back in the chicken. Stir in the pesto and parmesan. 

9. Garnish with parsley and additional parmesan 

10. Enjoy!

Ham and potatoe corn chowder

 Ham and Potato Corn Chowder

Prep Time: 10 minutes Cook Time: 20 minutesTotal Time: 30 minutes Servings: 6 (2 cup servings)

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

ingredients

• 3 tablespoons oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (or rice flour for gluten free)
• 2 cups ham broth or chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Nutrition Facts: Calories 320, Fat 13g(Saturated 3g, Trans 0), Cholesterol 29mg, Sodium 509mg, Carbs 38g (Fiber 4g, Sugars 8g), Protein 13g

Nutrition by: 

Pineapple Fried Rice

Paired with small slices of steak and it was great!

Pineapple Fried Rice

INGREDIENTS

• 2 tablespoons coconut oil or quality vegetable oil, divided
• 2 eggs, beaten with a dash of salt
• 1½ cups chopped fresh pineapple
• 1 large red bell pepper, diced
• ¾ cup chopped green onions (about ½ bunch)
• 2 cloves garlic, pressed or minced
• ½ cup chopped raw, unsalted cashews
• 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 to 2 teaspoons chili garlic sauce or sriracha
• 1 small lime, halved
• Salt, to taste
• Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside. 
5. Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

Pasta e Fagioli Soup

Soup- Pasta e Fagioli
Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping
 (Note: I put the garlic, onion carrot in the food processor for quick prep and then it's a more smooth soup)


Directions

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.