lemon chicken

the easiest weeknight dinner. serves 4.

• 4 chicken breasts, or 2 large ones butterflied

• salt and pepper to taste

• 2 tbs lemon juice (about half a lemon squeezed)

• 1/4 cup chicken broth

• 1/2 tsp dried thyme

• 1 large lemon sliced

• 6 cloves minced garlic

• 4 tbs butter, divided 4 ways

Preheat the oven to 400º. Season chicken with salt and pepper, and place in a 9x13” baking dish.

In a small bowl, whisk together broth, lemon juice, thyme, and garlic. Pour evenly over chicken. Add lemon slices and butter pads evenly across the chicken.

Bake for 10 minutes, then brush/baste/spoon the liquid across each chicken breast. Repeat until the chicken has been cooked for 30 minutes or is cooked through to the middle.

Serve with mashed avocado, or place fresh asparagus in the baking dish with 10 minutes left on the timer.

shepherd's pie

or a lighter interpretation of it. serves ~6.

• 5-7 russet potatoes, peeled and cubed

• 2 tbs butter

• 2 pounds ground turkey or beef

• 1 cup water

• 2 bouillon cubes (I correspond the flavors to the meat I used)

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp black pepper

• 1/2 onion, diced

• 2 cups frozen mixed vegetables

• salt to taste

• 1 tbs flour

• optional: 1/2 cup shredded cheddar cheese

Add potatoes and a large dash of salt to a large pot. Cover with water. Bring to a boil and cook until they fall apart when pierced with a fork. Reserve 1/2 cup of cooking water. Drain and mash until smooth. Add butter and salt to taste. If they are too thick, add reserved cooking water.

Preheat oven to 350º. In a large cast iron skillet, brown meat and onion. Drain excess fat and return to pan.

In a small bowl, whisk together 1 cup hot water, the bouillon cubes, and the flour. Add to the skillet with seasonings and frozen vegetables. Cook over medium, stirring occasionally, until most of the liquid has evaporated.

Smooth the filling down in the skillet, and then top with mashed potatoes. Add shredded cheese if desired. Bake for 20-30 minutes or until potatoes just start to brown.

parmesan pork chops

I still don’t like pork chops but if you add cheese, I’m in. Makes 2 chops but easily doubled.

• 2 boneless pork chops

• salt and pepper to taste

• 1/2 cup Italian breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg, beaten

• 2 tbs olive oil

Preheat the oven to 400º.

Season pork chops with salt and pepper to taste. In a shallow dish, combine breadcrumbs and Parmesan cheese. Dip pork chops in egg, then breadcrumbs.

Heat a cast-iron skillet over medium and add the olive oil. Sear pork chops on both sides until golden brown.

Place in oven for 5-10 minutes until cooked through. Allow to rest before serving.

spanish rice

really easy and just as good as a restaurant. makes ~4 side dish servings

• 3 tbs olive oil

• 1/2 white/yellow onion, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 2 cups low sodium vegetable broth

• 14.5 ounces fire-roasted tomatoes

• 8 ounces tomato sauce

• 1 cup corn (I used frozen but canned/drained would work as well)

• Mexican seasoning blend to taste (I made my own)

Heat the oil in a large skillet. Cook the onion for 2-3 minutes, until softened. Add the garlic and cook until fragrant.

Add the dry rice and cook for 3-4 minutes, until the rice is coated in the oil and just starts to brown.

Add the broth, tomatoes, tomato sauce, corn, and seasonings. Bring to a boil.

Cover the pot, lower the heat to a simmer, and cook 12-15 minutes until the rice is cooked through. Remove from heat.

broccoli stir fry

Easier than ordering Chinese. Serves 4.

• 3 tbs cornstarch

• 1/2 cup and 2 tbs water

• 2 tsp minced garlic

• 1 pound of: boneless round/charcoal cut steak cut into pieces, stir fry beef, or chicken breasts

• olive oil

• 4 cups broccoli florets (2 large heads) - or 3 cups broccoli and 1 cup asparagus pieces

• 1 small onion cut into wedges

• 1/3 cup low-sodium soy sauce

• 2 tbs brown sugar

• 1 tsp ground ginger

• cooked rice, quinoa, or egg noodles to serve

Combine 2 tbs cornstarch, 2 tbs water, and garlic. Toss with meat.

In another bowl, whisk together soy sauce, brown sugar, ginger, 1 tbs cornstarch, and water. Set aside.

In a large skillet over medium heat, stir fry meat in olive oil. Once cooked through, remove from heat. Stir fry broccoli and onion in remaining oil for 4-5 minutes.

Return meat to pan and add sauce. Cook and stir for 2 minutes, and serve hot over rice, quinoa, or egg noodles.