chicken orzo bake

one-pan comfort food magic.

• 1 lb. diced chicken breast

• 1 tbs avocado oil

• 1/2 tsp each salt, pepper, garlic powder, paprika, Italian seasoning

• 1/4 cup fresh basil or thyme (optional)

• 4 garlic cloves, minced

• zest and juice of one lemon

• 1/2 cup sundried tomatoes

• 1 Boursin cheese (I like the chive and shallot one)

• 6 oz frozen chopped spinach/kale

• 1 1/2 cups dry orzo pasta

• 2 cups chicken broth

• 1 cup water

Preheat your oven to 400. Combine the chicken, oil, and seasonings in a 9x13” pan. Add the garlic, fresh herbs, lemon zest and juice, and sun-dried tomatoes and mix well.

Create a well in the center of the pan and add the Boursin cheese. Then, add in the spinach, orzo, broth, and water around the cheese and make sure all of the orzo is covered in the liquid.

Bake for 35-40 minutes until everything is cooked through. Mix well before serving.

sriracha chicken and noodles

just spicy enough.

• 1 large or 2 medium chicken breasts, cubed

• 2 tbs sriracha

• 1 tbs soy sauce

• 1 tbs honey

• garlic and onion powder to taste

Combine all marinade ingredients and cubed chicken. Marinate for half an hour if possible. Cook in a large pan with a drizzle of olive oil over medium heat until cooked through.

• 1 head broccoli, diced and steamed in the microwave (can use frozen or sub another veggie)

• 20 oz. stir fry noodles, steamed in microwave

• 3 tbs soy sauce

• 2 tbs sriracha

• 1 tbs sesame oil

• 2 tbs honey

• 1 tbs corn starch

Whisk together the soy sauce and corn starch, then add the sriracha, sesame oil, and honey. Add the broccoli and noodles to the pan with the chicken. Put the pan on low heat, add the sauce, and stir until combined and heated through. Serve with scallions and sesame seeds.

springtime pasta

for when the weather has gotten just nice enough that you can eat on the deck.

• 1 lb. small pasta, cooked according to package directions and reserving 1/2 cup water

• 1/2 lb. asparagus, chopped into 1-inch pieces (can sub in peas, baby spinach, or broccoli!)

• 3 tbs butter

• 1 lb. shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1/2 lemon

• 1/4 cup heavy cream/half-and-half

• salt, pepper, and parsley to taste

• parmesan to serve

place the asparagus/veggies in a large skillet with 1/2 inch of water. cover and boil for about two minutes until fork tender. drain asparagus and remove from heat.

in the same skillet over medium, add the butter and cook the shrimp. season with salt and pepper. when you flip the shrimp over, add the garlic and the asparagus back to the pot.

once everything is cooked through, combine the pasta and the butter/shrimp/asparagus. add heavy cream and pasta water to create a light, silky sauce. zest and juice the lemon. season with salt, pepper, and parsley to taste and serve with parmesan.

spicy avo slaw

a slightly healthier twist on a summertime staple.

• 1/2 cup mayo

• 1 avocado

• 1/2 cup cilantro chopped (can skip if you’re one of those people)

• 2 garlic cloves, minced

• 1 fresh jalapeno, cored/seeded/diced

• juice of 1/2 lime

• pinch salt and pepper

• 12 oz. slaw mix - I like the rainbow slaw with broccoli

using a whisk, fork, or potato masher, combine the mayo, avocado, cilantro, garlic, lime juice, jalapeno, and salt/pepper. toss over slaw mix when ready to serve.

meal prep breakfast burritos

one day of mess is worth it for a full week of hot breakfasts.

• 2 tbs olive oil

• 12 oz breakfast sausages (I like links sliced longway and then diced; if vegetarian, skip and add another egg)

• 1 1/2 cups frozen diced hash browns

• 1/2 onion diced small (or sub scallions)

• 1 bell pepper diced small

• 8 large eggs

• 2 tbs milk

• 1 cup shredded cheese

• To taste: salt, pepper, garlic powder, onion powder, paprika, parsley

• 8 10-inch flour tortillas

Heat oil in a large skillet over medium. Add sausage, pepper, and onion to pan and cook until sausage is no longer pink. Drain off most of the grease and remove from pan.

Add hash browns into pan, and season to taste with salt, pepper, garlic powder, onion powder, and paprika. Cook until golden brown and remove from pan.

Combine eggs, milk, and cheese and beat lightly. Add to pan and cook until soft scrambled. Add pepper and parsley to taste.

Add all ingredients back into pan and stir to combine.

Fill each tortilla and roll tightly into burritos. Wrap in foil or parchment paper, and store in a ziploc bag in the freezer. To reheat, unwrap and microwave for 2 minutes. Serve with salsa and sour cream.