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Sheet Pan Steak with Broccoli and Potatoes
Servings: 2 people
  • 1 lb flat iron steak
  • 1/8 cup olive oil
  • 1 tablespoons balsamic vinegar
  • 5 cloves garlic minced and separated
  • salt
  • Fresh cracked black pepper
  • 1 pound new potatoes halved
  • 1 tablespoon fresh rosemary minced (or 2 teaspoons dry, crushed)
  • 1/2 head of broccoli cut into florets
  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil.
  2. Place the steak in a large zipper top bag with the 1 tablespoon of olive oil, balsamic vinegar, 2 cloves of garlic, salt, and pepper. Turn to coat and let marinate at least 15 minutes or up to 1 hour.

  3. Scatter potatoes and rosemary on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss gently to coat and spread them out evenly.
  4. Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
  5. Combine remaining 2 tablespoons olive oil, broccoli, and remaining garlic in a bowl; season with salt and pepper and toss to coat. Place on the baking sheet along with the potatoes.
  6. Place an ovenproof wire rack over the broccoli and potatoes. Remove the steak from the zip top bag and shake of the excess marinade. Lay the steak on the rack.
  7. Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into center of meat registers 125, about 10 to 15 minutes.
  8. Remove from the oven and let rest for 5 to 10 minutes before slicing.
Recipe Notes

Recipe adapted from Bobbi's Kozy Kitchen



Chicken, Snow Pea, and Carrot Stir Fry
Servings: 2 people
For the sauce:
  • 1/2 tbsp soy sauce
  • 1/2 tbsp fresh lime juice
  • 1 tbsp water
  • 1/2 tsp cornstarch
For the Stir Fry:
  • 1/2 lb chicken breast sliced
  • salt to taste
  • 1/2 tbsp your choice of oil
  • 1 tsp fresh garlic minced
  • 1/2 tsp fresh ginger grated
  • 1/2 cup snow peas
  • 1/2 cup carrots sliced diagonally
  • scallions for garnish
  1. Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
  2. Season chicken lightly with salt. Heat a large wok over high heat.
  3. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
  4. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
  5. Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
  6. Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
  7. Serve immediately and top with fresh scallions.
Recipe Notes

Recipe adapted from Skinny Taste.


Parmesan Chicken With Roasted Romaine
Servings: 2 people
  • 2 chicken breasts
  • salt to taste
  • pepper to taste
  • 1/4 cup grated Parmesan
  • 1/4 cup panko
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon chopped flat-leaf parsley
  • 1 clove garlic chopped, divided
  • 1 romaine heart halved lengthwise
  • 1/2 lemon cut into wedges
  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
  2. Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Garnish with lemon wedges for squeezing over.

Recipe Notes

Recipe adapted from Bon Appetit



Sausage and Collard Green Risotto
Servings: 2 people
  • 1/3 lb Italian sausage
  • 1 teaspoon olive oil
  • 1 small shallot finely chopped
  • 1/2 teaspoon minced garlic
  • 1 cup arborio rice
  • 2 cups chicken stock plus 1/3 cup separated
  • 1/4 bunch collard greens rinsed and chopped
  • 1/8 cup grated parmesan cheese
  • 1 tablespoon cold butter
  1. Bring the 2 cups of chicken stock to simmer in a saucepan. Let it stay there, simmering, while you work on the other ingredients.

  2. In a large skillet, over medium high heat, heat the olive oil and, once hot, add the sausage and sauté until brown, about 3 minutes, breaking it apart with a wooden spoon.
  3. Remove the sausage with a slotted spoon and reserve.
  4. Lower the heat to medium low. Add the shallots and garlic to the skillet and sauté until translucent, about 5 minutes. Then, add the rice and let it fry with the onion and garlic for a couple of minutes.
  5. Add the 1/3 cup of chicken stock and cook until almost absorbed, about 2 minutes.

  6. Start adding the hot stock, 1/2 cup at a time, simmering until almost all absorbed and then adding the following cup. Continue to do this , stirring often, until the rice is al dente and mixture is creamy. The whole process should take about 25 to 30 minutes and you might not need all the stock.

  7. When the rice is almost al dente but not quite there yet, add the chopped collard greens and the sausage and keep adding the stock.
  8. When the rice is done, remove from heat and add the cold butter and the parmesan cheese, stirring vigorously.
  9. Season with salt and pepper and serve immediately with more Parmesan cheese on the side!
Recipe Notes

Recipe adapted from Olivia's Cuisine.


Kale and Scrambled Egg Breakfast Tacos
Servings: 2 people
  • 4 tortillas
  • 2 tablespoons olive oil divided
  • 15 eggs
  • 2 tablespoons water
  • 2 cups dino kale ribs removed and roughly chopped
  • 3 ounces smoked gouda shredded
  1. Preheat oven to 350 degrees (F). Line a large baking sheet with tortillas and set aside.

  2. Crack eggs into a large mixing bowl, add salt and pepper and beat well; set aside.

  3. Add 1 tablespoon of oil to a large skillet over medium heat. Add kale, stirring well to coat, then cook, stirring occasionally, for about 10 minutes. Once the kale has reduced by half (you will be amazed at how much it shrinks down!), reduce heat to low and let it cook – stirring occasionally – for another 4 minutes while you make your eggs.

  4. At this point you can place your tortillas in the oven to warm up!

  5. Add remaining oil to a medium-sized non-stick skillet over medium-low heat. Once the oil is sizzling, add eggs and scramble. Then gently fold in cheese until melted.

  6. Season kale with salt and pepper, stir, then remove from heat.

  7. Remove tortillas from the oven, and fill each shell with a scoop of eggs, then top with crispy kale.

  8. Serve warm, with hot sauce if you like a little spice!
Recipe Notes

Recipe adapted from Baker by Nature

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