East Meets West!
Chicken marinated in yogurt with delicious and aromatic spices is served with creamy coconut rice, fragrant cilantro and a squeeze of bright, vibrant lime.
Indian Spiced Chicken with Coconut Rice
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 chicken medium boneless chicken breasts (skinless or skin on) 1 cup plain whole milk Greek yogurt ¼
For Your Abundant Zucchini Harvest!
A perfect antidote to boring meals – loaded with lots of veggies and packed with tons of flavor, these are delicious and easy to make. Everyone will love the bright Mexican flavors and you’ll love the healthy ingredients.
Mexican Stuffed Zucchini
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 round zucchini or long zucchini (See Chef Tip) 3-4 tablespoons O&V Garlic EVOO * ½ lb ground
One Skillet Dinner!
Colorful peppers, juicy tomatoes, earthy mushrooms and sweet onions provide a veggie-forward base for sautéed chicken sausages creating a quick and easy weeknight entrée.
Chicken Sausage Skillet
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 fully cooked chicken sausages cut into ¼ inch circles 3 bell peppers deseeded and sliced –
Easy & Healthy Breakfast for Company
This is a fabulous make ahead breakfast or brunch item. Prepare it the night before and then just pop it into the oven when you wake up for a warm, hearty, healthy and delicious breakfast.
Make Ahead Breakfast Casserole
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 12 large eggs 1 cup shredded Monterey Jack or Cheddar cheese (regular or low fat) 1 ¼ cups
A Taste of the Middle East
Pretty as a picture, this middle eastern spiced ground chicken dish is served over vibrant and healthy turmeric rice along with a creamy and garlicky sauce.
Chicken and Rice Bowl – Turkish Style
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 tablespoons O&V Unflavored EVOO (divided) * 1 cup rice ¼ teaspoon turmeric ¾ cup water Spring onions, thinly sliced 4-6