Rosemary Potato Egg Tortilla

Whole Eggs
Rosemary Heirloom Potatoes
Tortillas

Cook time: 8 minutes

Cut all potatoes into equal size pieces; add potatoes cut-side down to a skillet; add 1 tbsp oil and ¼ cup water then cover; heat over med-high 5 min then remove lid; heat 3-4 min until water evaporates and potatoes are browned and crispy.

Add eggs to same skillet stirring while cooking 3-4 min.

Roll eggs up into wraps.

Mushroom Egg Tortilla Wrap

Whole Eggs
Baby Bella Mushrooms
Tortillas

Cook time: 7 minutes
Wipe mushrooms clean and thinly slice; heat 1 tbsp oil in skillet over high, add mushrooms and cook undisturbed 3 min; sauté 3-4 min until browned and tender, season with salt/pepper.
Add eggs to same skillet stirring while cooking 3-4 min.
Roll eggs up into wraps.

Egg Tacos with Fresh Avocado Salsa

White Corn Tortillas
Whole Eggs
Mild Fresh Salsa
Fresh Avocado

Chop avocados into bite-size pieces and add to a bowl with ½ cup salsa; toss to combine.
Meanwhile, stack 8 tortillas on a plate and wrap with a damp paper towel; microwave 15-30 sec or until warm and soft.
Heat 2 tbsp oil in skillet over med-low; pour in eggs and salt/pepper, then cook undisturbed until eggs around edges begin to set, about 1 min; continue cooking, using a spoon to stir eggs until curds form and no liquid remains, 1-2 min; remove from pan immediately.
Divide eggs into tacos and top with avocado-salsa.

Breakfast Nachos

5 eggs, scrambled
1/2 cup cheese, shredded
1 1/2 cups tortilla chips
Any toppings you would like:

avocados
tomatoes
salsa
cilantro
sour cream
beans

Pork and Potato Hash

For restaurant-style brunch at home, look no further! Chunks of potatoes and pork meat are cooked down with savory herbs and spices like thyme, garlic and paprika. Make extra ahead of time and then all you have to do is crisp it up in a pan for a flavorful breakfast side or star of the show.

• 3/4 pound cooked pork rib or loin, cubed in 1 inch pieces
• 1 1/2 cups water
• 1 pound potatoes, diced
• 1 cup yellow onion (about 1/2 large onion), diced
• 1 clove garlic, minced
• 1/2 green pepper, diced
• 1/2 red pepper, diced

• Spice Blend 
• 1/2 tablespoon each, chili powder, chipotle powder, garlic powder, dry mustard, paprika and salt
• 1 teaspoon each thyme, oregano, coriander, cumin, black pepper

Mix together spices and set aside.

In a large non-stick skillet, bring potatoes, onion, and garlic to boil with the water. Cover and let cook for 7-8 minutes. Uncover the skillet and add the peppers. Cook for another 5 to 8 minutes while the liquid is evaporating. Add the pork and stir well. 

Add 2 tablespoons of the spice blend and continue to cook for another 5 minutes, stirring frequently to prevent sticking. Add salt and pepper (or more spice blend) to taste.

Green Chile Pork and Potato Protein Wrap

Cook time 9 min
Serving 2

8 oz. Green Chile sauce
2 cups cooked Pork and Potato Hash
6 Egg White Wraps

Heat 2 tsp oil in skillet over med-high; add hash in a single layer and cook undisturbed, 3-5 min until potatoes are browned; flip hash and cook 2-3 min more until crispy and hot.

Meanwhile, stack 3 or 4 wraps on a plate and wrap with a damp paper towel at a time; microwave 15-30 sec or until warm and soft.

Divide hash between wraps then drizzle each with 1-2 tbsp sauce; roll up.

Steak and Potatoes with Mushroom Pan Sauce

Garlic and Herb Seasoning (garlic, onion, parsley, oregano, rosemary, thyme and orange peel)

14 oz. Multicolored Baby Potatoes

1 lb. Baby Bella Mushrooms

4 Sirloin Steaks

Cook time: 30 minutes

4 servings

Preheat oven to 400°

Mix potatoes, 2 tbsp oil, salt/pepper to taste and garlic and herb seasoning blend, then spread on a sheet pan; roast 23-30 min until tender.

Meanwhile, heat 1 tsp oil in skillet over med/high; pat 4 steaks dry, season with salt/pepper to taste in batches, sear undisturbed 2-3 min; flip and cook an additional 2-3 min for med-rare (for more well done add 1-2 min per side), repeat with remaining steaks; rest steaks 5 min and reserve juices in skillet.

Clean mushrooms with a damp paper towel, then thinly slice; heat 2 tbsp oil in a 12-inch skillet or large pot over high, add mushrooms and cook undisturbed 3 min; sauté 5-7 min until browned and tender, season with salt/pepper to taste.

Add 2 tbsp water, bring to a boil, scraping brown bits; cook 2-4 min and salt/pepper to taste.

Serve steak topped with mushroom sauce.

Southwestern Cheezy Baked Chicken

Cook time 20 min
4 Servings

3 cups Bell Pepper Onion Sauté (Yellow Onion, Green Bell Pepper, Red Bell Pepper)

4 Seasoned Grilled Chicken Breast

1 cup Mozzarella Shreds, Gluten and Dairy Free or regular

2 cups Cuban Spiced Black Beans

6 Tab. Avocado Crema

Preheat oven to 425°F; 

Heat 1 tbsp oil in skillet over med-high and sauté pepper mix with salt/pepper to taste 4-5 min or until soft and starting to brown.

Lightly oil a small baking dish; add chicken breasts to dish and top with pepper mix.

Sprinkle on 1 cup cheese and bake 10-15 min until everything is hot and cheese has melted.

Meanwhile, warm 2 cups of beans in skillet, 2-3 min.

Add all to plates, drizzle with crema and serve beans on the side.

Sweet Chili Tofu Pineapple Grain Bowl

8 oz. Savory Spiced Tofu Bites
2 1/2 cups cooked Brown Rice-Quinoa Blend
1 lb. Fresh Cut Pineapple
8 Tab. Sweet Chili Lime sauce
4 cups Bok Choy Veggie Mix (bok choy, broccoli, savoy cabbage, pea pods, and green onion)



Cook time: 12 minutes

Makes 2 servings

Cook or reheat rice-quinoa blend. 

Heat 1 tbsp oil in skillet over med-high; sauté veggies with salt/pepper to taste 3-5 min until tender.

Heat tofu bites in a skillet over med-high until warmed through, 1-2 min, mix in sauce; divide everything between bowls

Chop 3 slices of pineapple and top bowls.

Blackened Pork Chops with Apple Salsa

2 Fresh Limes
2 Red Bell Pepper
4 Apples
4 Fresh Scallions
Blackening Seasoning (Paprika, Onion, Garlic, White Pepper, Black Pepper, Cayenne, Basil, Marjoram)
4 Boneless Center Cut Pork Chops

Serves 4
Cook time: 15 minutes

Pat 4 chops dry, season with blackening seasoning.

Heat 1 tbsp oil in skillet over medium, add chops and cook 3-4 min each side until cooked through, no pinkness remains and internal temperature is 145°.

Meanwhile, core and cut 4 apples into bite-size pieces; wash both peppers, cut off stem and discard seeds, then cut into bite-size pieces; add to a bowl.

Wash scallions, thinly slice crosswise and discard roots; add scallions to apple mixture, then toss with lime juice, 2 tbsp oil and salt/pepper to taste.

Divide blackened chops to plates and top with apple salsa.

Sweet Chili Trout Rice Bowl

 4 servings

2 cups Seasoned Jasmine Rice	2 ½ cups Pea Snaps
Sweet Chili Lime Sauce
10 oz. Steelhead Trout

Cook time: 22 minutes 

Cook or reheat rice; divide between bowls. Meanwhile, heat skillet over med-high and cook pea snaps with salt/pep 3-5 min until tender, stirring occasionally; divide between bowls.

Pat fish fillets dry and season with salt/pep; in batches, heat 2 tbsp oil in skillet over med-high (get that pan hot, otherwise the fish will stick); add fish to pan skin-side down and sear 5-6 min undisturbed until fish naturally releases from pan; flip over and cook 1-2 min until cooked through. Top bowls with trout then drizzle each with chili sauce.

Blackened Fish and Sweet Potato Mash

 4 servings

4 cups cooked Seasoned Jasmine Rice	4 Microwave-Ready Sweet Potatoes
Blackening Seasoning (3/4 Tablespoons paprika, 1/2 Tablespoon garlic powder, 1/2 Tablespoon onion powder, 1/2 Tablespoon ground dried thyme, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano)	4 Fish Fillets (such as Mahi Mahi)

Microwave sweet potatoes until soft. 

Pat fillets dry with paper towels, season generously with seasoning mix.

Heat oil in skillet over med-high and sear fish 3-4 min on 1 side; flip and cook 1-2 min more until fish is cooked through and flakes easily with a fork. Heat rice with 2 tbsp water, stirring occasionally 2-3 min until warm or cook rice. Take the skins off the sweet potatoes and mash with a fork or masher, adding butter or margarine and seasonings as desired.

Divide all to plates

BBQ Chicken with Honey Roasted Veggies

 

Honey Herb Seasoning : (1 1/2 Tab. Brown sugar, 3/4 tsp. salt, 1 tsp. garlic powder, 1 1/2 Tab. honey, pinch black pepper, 2 tsp. Smoked paprika, 2 tsp. Onion powder, 1 tsp. Thyme, 1 tsp. Basil, 1/2 tsp. Fennel Seed, 1 tsp. lemon juice)	2 lbs. Boneless Skinless Chicken Thighs (or breasts)
5 Cups Squash and Pepper Veggie Mix (Red onion, Zucchini, Red Bell Pepper, Yellow Bell Pepper, Yellow squash)	1 cup BBQ Sauce

Cook time: 25 minutes 

Preheat oven to 400°; pat 2 packs of chicken dry, trim excess fat if desired and season with half of the honey herb seasoning. Brush with BBQ sauce; add chicken to sheet pan and roast 20-25 min until fully cooked. Meanwhile, mix 5 cups of a mixture of Red onion, Zucchini, Red Bell Pepper, Yellow Bell Pepper, and Yellow squash with 2 tbsp oil, rest of the honey herb seasoning; place on a sheet pan and roast 15 min; Flip veggies over and roast 10-15 min more until tender. Divide chicken and veggies between plates.

Tikka Masala Lamb and Cauliflower

 4 servings

2 cups Tikka Masala Sauce	2 1/2 cups Cauliflower Florets
	20 oz. Lamb Cubes

Cook time: 17 minutes 

Heat lightly oiled skillet over med-high; pat meat dry, season with salt/pep and sear, turning every 1-2 minutes to brown 3-4 sides evenly* (for more well done, increase cook time 1 min per side). 

Set aside.

Chop cauliflower into 1-inch pieces. Heat 2 tbsp oil in skillet over med-high; cook cauliflower with salt/pep 4-5 min, then add 4 tbsp water, reduce heat, cover and steam 2-3 min until tender.

Heat sauce in a pan and heat over medium, or in a microwave-safe bowl, cover and heat 30-60 sec or until warm. 

Divide sauce between plates and top with meat and veggies.

*The USDA recommends a minimum safe cooking temperature of 145°F for lamb

Gingery Tuna and Cucumber Rice Bowl

 4 servings

2 cups cooked Brown Rice Quinoa Blend

1/4 - 1/2 cup Sesame Ginger Sauce

1 English Cucumber

10 oz. Smoked Ahi Tuna

Cook time: 9 minutes 

Cook or reheat Brown Rice and Quinoa blend. Add to bowls. Separate slices of Tuna and add to bowls. Thinly slice cucumber and add to bowls. Drizzle on 1-2 tbsp sauce per bowl.

Cheesy Cuban Pork Ciabatta Sandwich

 

Honey Mustard

Kalua Pork

Gouda Cheese Slices

Chip-Cut Dill Pickles

Sliced Ciabatta Rolls

Cook time: 12 minutes 

Break entire package of pork into bite-size pieces, discarding banana leaf; heat a large skillet over med-high and sear pieces 3-5 min, turning half-way through until meat is crisped and hot. Slice 4 buns in half; spread each bun with 2 tbsp honey mustard; divide pork and pickles to buns then sprinkle each with 1 slice cheese; heat 2 tbsp oil (or butter) in a large skillet over med; cook sandwiches 2 min each side until toasty, then cover and warm 1-2 min until melty.

Seared Trout and Baked Asparagus Gratin

 4 servings

French Onion Sauce 224g.	Fresh Asparagus 255g.
Steelhead Trout 10 oz.	Fingerling Potatoes 710g.

Cook time: 35 minutes 

Preheat oven to 475°; Add potatoes to a large pot, cover with 2 inches of water and 2 tsp salt; boil over high and cook 10-12 min until just tender; drain and spread on a sheet pan to cool slightly; using a glass (or your hand), smash potatoes, drizzle with 2-3 tbsp oil and salt/pep; roast 10 min, flip and roast 10-15 min until golden and crispy. Meanwhile, oil a baking dish; add asparagus and top with ½ cup sauce; when 15 min remain on potatoes, bake asparagus until tender, 12-15 min. Pat 4 fillets dry and season with salt/pep; heat 2 tbsp oil in skillet over med-high (get the pan hot, otherwise fish will stick); in batches, sear fillets skin-side down 5-6 min until fish releases from pan; flip and cook 1-2 min until cooked through Divide all between plates.

Technicolor Chickpea Avocado Salad

Makes 2 servings

6+ Tab. Sesame Ginger Dressing
Rainbow Veggie Mix (shredded red cabbage, carrot, and kale )
2 Mini Cucumbers
1 Avocado
15 oz. Garbanzo Beans


Cook time: 4 minutes

Drain + rinse beans; set aside
Thinly slice 2 cucumbers
Carefully slice into 1 avocado + rotate the knife around the pit (it's safest to do this on a cutting board); twist the two halves apart, discard the pit/peels, then slice
Mix rainbow veggies, 6 tbsp dressing + salt/pep in large bowl

divide to 2 serving bowls + top with cucumbers, avocado and beans. Top with a drizzle of dressing, if desired.

Pesto Shrimp Linguine

4 servings

1 cup Regular Pesto or Walnut, Kale and Spinach Pesto
9 oz. Gluten free Linguine
12 Jumbo Shrimp

Cook time: 5 minutes

Heat 2 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 3-4 min until shrimp is pink, opaque + cooked through; set aside

Meanwhile, boil a large pot of unsalted water + loosen linguine; place in water, stir immediately + boil 3-4 min until al dente, then drain + return to pot

Combine shrimp + 1 cup pesto with pasta

Walnut, Kale and Spinach Pesto

2 cups Baby Kale and Spinach Blend
1/2 cup walnuts
1/2 cup extra virgin olive oil 
3 garlic cloves
the juice of one lemon
salt/pepper to taste
1 tbsp of dry parsley and basil (optional)
handful of Vegan Parmesan Cheese (optional)


(Walnut toasting is optional.) Toast the walnuts for 10 minutes in the oven on 350F. 

 Place all ingredients into a processor and run until smooth.
Stop and scrape down the sides as needed.
Adjust spices to your liking and add in vegan parmesan cheese for that extra cheesy flavor.

Lasts well in the fridge for up 4 days in an air tight container or mason jar. 

Source: Neurotic Mommy

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Chimichurri Shrimp and Mexican Street Corn Rice Bowl

4 Servings

1 lb. Shrimp
2 Red Bell Pepper
Chimichurri Sauce
9 oz. Mexican Street Corn White Rice

Cook time: 15 minutes


Heat 2 tsp oil in skillet over med-high; wash peppers, cut off stems + remove seeds, then cut into bite-size pieces + sauté 5-7 min or until tender

Heat 2 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through

Meanwhile, heat rice in microwave 90 sec (careful—it'll be hot!)

Divide everything between bowls + drizzle on 1-2 tbsp sauce per bowl

Mexican Street Corn and Rice

Makes 6 servings

1 1/2 cups long-grain white rice
2 3/4 cups water
1 tsp kosher salt, divided
2 cups white corn, frozen or canned
1 tbsp cooking oil, canola or avocado
3 medium green onions, thinly sliced
1/3 cup chopped cilantro
3 tbsp mayo
3 tbsp sour cream or Mexican crema
1 tsp tajín
1/2 tsp ground chipotle powder
1/4 cup cotija cheese, grated
1 large lime, cut into wedges

To Cook Rice 

Measure the uncooked rice, water, and half of the divided salt into the bowl of the rice cooker (rinse first if desired to reduce stickiness). Adjust settings, if applicable, and seal the lid. Once timer goes off, fluff with a fork before continuing with remaining instructions.

For Mexican Street Corn 

As rice cooks, heat the cooking oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-10 minutes, stirring occasionally, or until the corn becomes roasted and browned around the edges. Remove from heat and set aside.
Meanwhile, chop the cilantro and slice the green onions into thin slices.

Combine the mayonnaise, sour cream, remaining salt, Tajín, and chipotle powder in a small bowl. Set aside.
When rice is finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onions, and mayonnaise mixture and fold together to combine. Garnish with lime wedges, cotija cheese, and additional spices if desired. Serve immediately.

Source: Street Smart Nutrition

Fish with Zingy Honey Mustard Sauce and Sauteed Bok Choy Mix

4 Servings

8 cups Bok Choy Veggie Mix (bok choy, broccoli, savoy cabbage, pea pods, and green onion)

Honey Mustard sauce

Creamy Horseradish

4 Halibut or other similar fish fillets
4 Fresh Scallions

Cook time: 15 minutes

Heat 2 tbsp oil in a large skillet or pot over high; sauté Bok Choy Veggie Mix with salt/pep 5-7 min or until tender

In a small bowl mix together 1 tbsp creamy horseradish + 4 tbsp honey mustard

Pat fish dry; season with salt/pep + garlic powder; heat 1 tbsp oil in skillet over med-high (get that pan hot, otherwise the fish will stick) + in batches sear fish 3 min, flip + sear another 1-2 min (for well done cook 3 min on second side); spread sauce onto Halibut; divide everything between plates
Wash scallions, thinly slice crosswise + discard roots; garnish veggies with scallions

BBQ Falafel Rice Bowl

4 Servings

4 cups Broccoli Florets
4 cups Seasoned Jasmine Rice
24 Zucchini Falafel
Garlicky Smoky BBQ Sauce

Cook time: 17 minutes

Heat 1 tbsp oil in skillet over med-high; add broccoli, salt/pep + sauté 4-5 min until lightly browned; add 2 tbsp water, reduce heat, cover + steam 3-5 min until tender

Meanwhile, heat rice in microwave 90 sec 
Heat 1 tbsp oil in skillet over medium; cook falafel 2-3 min per side until browned + hot

Divide all between bowls + drizzle bowls with BBQ sauce

Blackened Chicken and Veggie Power Bowl

2 cups Lentil Quinoa Rice Mix (seasoned brown rice, quinoa, and green lentils)
3 Mini Cucumbers
1 Fresh Lemon
1/2 Red Onion
Italian Parsley, to taste
8 oz. Blackened Chicken Breast

Cook time: 6 minutes

Heat in microwave Lentil Quinoa Rice Mix. divide to bowls

Pat chicken dry + slice, then add to bowls

Thinly slice 3 cucumbers + ¼-½ an onion, then add to a bowl with roughly chopped parsley; season with salt/pep, 1 tsp oil + a squeeze of lime; toss all to combine

Divide cucumber salad to bowls

Lemony Hummus and Eggplant Ball Pita Sandwich

Serves 2

3 Mini Cucumbers
2 Tab. Lemon Garlic Hummus
2 Gluten Free or Whole Grain Pitas
12 Eggplant Chickpea Veggie Balls


Cook time: 10 minutes


Preheat oven or air fryer to 375°; add veggie balls to a sheet pan or air fryer basket; bake 10 min or air fry for 4-5 min until heated through, shaking halfway

Thinly slice 3 cucumbers

Toast 2 pitas until warm + golden; slice pitas in half

Divide veggie balls + cukes between pitas then dollop each half with 1 tbsp hummus

Lemon Garlic Hummus

Made with just 6 ingredients, this vegan friendly hummus is bursting with bright lemon and savory garlic flavor. Perfect as an appetizer or a spread for sandwiches!

2 tablespoons extra virgin olive oil, plus more for serving
⅓ cup tahini
½ cup fresh squeezed lemon juice
2-3 garlic cloves
2 15-ounce cans garbanzo beans, drained and rinsed
1 tablespoon grated lemon zest
1 teaspoon fine sea salt
¼-⅓ cup water

In the bowl of a food processor, add the olive oil and tahini. Blend until a smooth, whipped texture is achieved. Add the lemon juice and garlic then pulse until finely chopped.

To the bowl, add the remaining ingredients: garbanzo beans, lemon zest, salt and water (starting with ¼ cup of water). Blend until a smooth and creamy texture is achieved, stopping to scrape the sides of the bowl in between blending. Add more water if a thinner texture is desired or more salt, if desired.
Serve immediately drizzled with olive oil and sprinkled with fresh lemon zest, chopped parsley and cracked pepper (optional), or store in an airtight container in the refrigerator for up to 10 days.

Source: Making Thyme for Health

Tofu and Zucchini Curry Rice

4 Servings

1 cup Coconut Curry Sauce
8 oz. Braised Lemongrass Tofu Nuggets
1 cup Brown Rice Quinoa Blend
1 Fresh Zucchini

Cook time: 10 minutes

Heat 2 tbsp oil in skillet over med-high, slice tofu nuggets in half + brown for 1-2 min; set aside

Heat 2 tsp oil in skillet over med-high; wash, then slice zucchini into ¼-inch rounds, add to pan, season with salt/pep + sauté 3-4 min until tender; set aside

Heat skillet over med-high heat + add rice blend with 2 tbsp water; stir occasionally for 2 min until warm

Turn off heat + combine all with 8 tbsp curry

Sweet Potato and Cauliflower Vindaloo Stew

 
20 oz. Cauliflower Florets
2 cups Spicy Vindaloo Simmer Sauce
Fresh Cilantro
Creamy or Vegan Garlic Sauce
4 Sweet Potatoes

Cook time: 22 minutes


Microwave 4 potatoes in wrappers on high for 12-15 min, flipping potatoes halfway through cook time (caution, potatoes will be hot!) carefully cut scoop out flesh into bite-size chunks

Meanwhile, chop cauliflower into 1-inch pieces + heat 2 tbsp oil in a 12-inch skillet or large pot over med-high; cook cauliflower with salt/pep 4-5 min, then add ¼ cup water, reduce heat, cover + steam 3-5 min; add sweet potato pieces, ½ cup water + sauce to cauliflower; simmer 5-7 min; season with salt/pep

Divide stew to bowls then swirl each with vegan garlic sauce + garnish with cilantro

Creamy Garlic Sauce

Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.

1⁄3 cup plain yogurt
1⁄3 cup sour cream
1⁄3 cup mayonnaise
4 -16 garlic cloves, minced (to taste)
paprika
salt
pepper
fresh chives, finely chopped (for garnish)


Stir together equal parts plain yogurt, sour cream, and mayonnaise.
Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny.
Garnish with fresh chopped chives.

Creamy Bean and Chicken Caesar Salad

5 1/2 cups Superblend Salad (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale.)
1 1/2 cups Cucumber Corn Black Bean Salad
8 oz. Seasoned Grilled Chicken Breast
Regular or Vegan Caesar Dressing 

Cook time: 2 minutes

Pat chicken dry + slice into bite-sized pieces; add to a mixing bowl
Add Superblend + bean salad to bowl
Drizzle on 2-3 tbsp dressing + toss to combine
Divide salad between plates

Honey Dijon Roast Pork + Harvest Veggies

9 1/2 oz. Barbecue, Teriyaki or Honey Mustard sauce
8 cups Brussels Sprouts, Halved

7 cups Harvest Roasting Mix (Sweet potato, gala apples, red onion, fresh thyme, and parsley)
Smoked Kalua Pork

Cook time: 30 minutes


Preheat oven to 425°, mix roasting veggies and with 2 tbsp oil + salt/pep; place on a sheet pan; at the same time, mix brussels sprouts with 2 tbsp oil + season with salt/pep; place on another sheet pan

Place both in the oven on different racks + roast 15 min, then turn veggies over, add herbs to Harvest Roasting Mix + roast 10-15 min more

Meanwhile, break up package of the pork into bite-size pieces; heat a skillet over med-high + sear pieces 3-4 min turning half way through until meat is crisped and hot; mix in 4 tbsp sauce

Divide all between plates

Chicken Protein Enchiladas

Serves 4 

8 oz. Red Enchilada or Green Chile Sauce
Regular or Dairy-Free Sour Cream
20 oz. Seasoned Pulled Chicken
6 Egg White Wraps

Cook time: 26 minutes


Preheat oven to 400°; break chicken apart, add to a bowl, mix in ½ cup chile or enchilada sauce and set aside

In batches, heat wraps in microwave until warm

Divide filling among wraps, roll up and place in a lightly oiled, small baking dish seam side down; drizzle on remaining chile or enchilada sauce.

Cover dish with foil + bake 10 min; remove foil + bake 10 min more uncovered until hot + bubbling; serve with 1-2 tbsp sour cream per enchilada

Green Chile Salsa

 Serve with tortilla chips, burritos, tacos, grilled steaks, chicken, pork or fish.

1 pound tomatillos1

1 poblano pepper
1 jalapeño pepper
3 cloves garlic
½ cup cilantro
¼ cup white onion finely diced
½ – 1 teaspoon kosher salt
2 teaspoons lime juice


Peel and rinse the tomatillos. Cut them in half crosswise. Place a piece of tin foil on a baking sheet or inside a large skillet. Place the tomatillos cut side down on the foil. Set the pan over a medium high heat on the stove. Cook the tomatillos over medium heat until they soften and begin to take on a nice char – turning once or twice during the process, 7-8 minutes. Set aside.
If you have a gas cooktop or grill, turn the flame onto medium high heat and rest the jalapeño and poblano peppers over the flame until it blisters and blackens, using your tongs to turn and rotate several times until the entire pepper is blackened. (I rest the peppers directly on the iron grate over the flame, so the flames lap at the skin.)
If you don’t have a gas stovetop or grill, preheat the oven to 400 degrees. Place peppers on a baking sheet. Roast for 25-30 minutes until softened and slightly blackened.
After peppers are cooked place them in a glass bowl and cover the bowl with plastic wrap. Set aside to cool. When peppers are cool enough to handle, slough off the charred skin with your fingers and discard (it should come away easily).
Cut off the stem of the peppers. With a knife, cut the peppers in half, lengthwise. Remove the seeds and discard. Cut the peppers into large chunks and place into a small mini-prep food processor. Add the tomatillos, garlic, fresh cilantro and lime juice.
Using the chop or pulse button on the mini-prep, process the mixture until it’s the consistency of a chunky salsa.
Stir in the white onion and kosher salt (to taste).

Winter Veggie Curry Bowl

2 cups Brown Rice Quinoa Blend
5 cups Rainbow Veggie Mix (red cabbage, carrot, and kale)
2 cups Trinidad Chickpea Curry
1 lb. Butternut Squash Cubes

Cook time: 30 minutes if ingredients pre-made

Preheat oven to 400°, mix squash cubes with 2 tbsp oil + salt/pep; add to a sheet pan + roast 15 min; flip squash over + roast 10-15 min until tender

Meanwhile, cook or heat rice blend; add to bowls

Heat 2 tbsp oil in a 12-inch skillet or large pot over med-high + cook veggie mix with salt/pep 3-5 min until tender; add to bowls

Heat chickpea curry in a skillet or microwave-safe bowl 3-4 min, or until warm; add to bowls with squash

Tzatziki Bison Veggie Bowl

3 cups Garbanzo Beans
1 1/2 lbs. Bison Stew Meat
Dairy-Free Tzatziki or Marzetti's Dill Dip
1 English Cucumber

Cook time: 27 minutes


Preheat oven to 450°; toss with 4 tbsp oil, salt/pep + your fav seasoning; scatter beans on sheet pan + roast 25-30 min, flipping 2-3 times throughout cooking, until beans are crisp on the outside but soft in the middle

Meanwhile, heat 2 tbsp oil in a skillet over high; pat meat dry, season with salt/pep + sear undisturbed 2 min; flip + cook, turning often, 1-2 min until browned (meat keeps cooking after being removed, be sure not to overcook for best results)

Thinly slice cucumber; divide veggies, beans + bison to bowls + dollop on 2 tbsp tzatziki to each

Tzatziki Eggplant Veggie Ball Rice Bowl

4 cups Broccoli Florets
2 cups Seasoned Jasmine Rice
Dairy-Free Tzatziki or Marzetti Dill Veggie Dip
Eggplant Chickpea Veggie Balls

Cook time: 19 minutes if ingredients pre-made

Preheat oven or air fryer to 375°; add veggie balls to a sheet pan or air fryer basket; bake 10 min or air fry for 4-5 min until heated through, shaking halfway
Meanwhile, heat 1 tbsp oil in skillet over med-high; add broccoli, salt/pep + sauté 4-5 min until lightly browned; add ¼ cup water, reduce heat, cover + steam 3-5 min until tender
Cook or heat rice

Divide all among 4 bowls then dollop each with 2 tbsp tzatziki/dill sauce.

Sesame Ginger Chickpea Stir-Fry

8 oz. Savory Spiced Tofu Bites
4 cups Seven Veggie Stir-Fry (broccoli, green bell pepper, baby carrot, zucchini squash, red bell pepper, snow peas, and yellow onion)
7 oz. Sesame Ginger Sauce
1 1/2 cups Garbanzo Beans

Cook time: 17 minutes, if everything is pre-made

Drain + rinse beans; heat 1 tbsp oil in skillet over med, add beans + cook 1-2 min; add ½ cup water + cook 2-3 min until water cooks off, beans are warmed through + softened; season with salt/pep + set aside

Heat 2 tbsp oil in 12-inch skillet or large pot over high; sauté stir-fry veggies + salt/pep 3-4 min then add ¼ cup water, reduce heat, cover + cook 2-3 more min until tender; add beans, tofu bites + ½ cup sesame ginger sauce to veggies; stir-fry 2-3 min until hot.

Divide to plates -makes 4 servings.

Sesame Ginger Sauce

3 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons peeled and minced fresh ginger
1 clove garlic, minced
1 teaspoon honey
1/4 teaspoon red pepper flakes
1/2 cup thinly sliced green onions

Combine all the ingredients in a jar.
Whisk or blend with an immersion blender until smooth, shake vigorously until emulsified.
Spoon on all the things.

Source: Amy's Nutrition Kitchen

Creamy Mushroom Artichoke Rotini

4 Servings

2 boxes Gluten Free Rotini
8 oz. Spinach Artichoke sauce
4 large Portabella Mushroom Caps

1 jar marinated artichokes


Cook time: 15 minutes

Boil a large pot of salted water, add 2 boxes of pasta + cook 6-7 min or until al dente, then drain + return to pot
Meanwhile, wipe mushrooms with a damp paper towel, remove stems + scoop out gills; thinly slice, heat 2 tbsp oil in a 12-inch skillet or large pot over med-high + sauté 5-6 min until tender; add salt/pep
Combine mushrooms + 4-6 tbsp sauce with pasta

Spicy Vindaloo Chickpea Rice Bowl

 Two Servings

2 cups Seasoned Jasmine Rice1

10 oz. Cauliflower Florets
1 1/2 cups Garbanzo Beans
Spicy Vindaloo Simmer Sauce


Cook time: 20 minutes

Preheat oven to 425°; chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil + season with salt/pep; roast 10 min, then flip veggies over + roast 5-10 min more until browned + tender

Meanwhile, drain + rinse beans; heat 1 tsp oil in a skillet over medium, add beans + cook 1-2 min; add sauce to beans + heat over medium until hot, 2-3 min; set aside

Cook or reheat rice; add to bowls; top rice with beans + cauliflower

Honey Garlic Beef Rice Bowl with Bok Choy

1 cup Cilantro Lime White Rice
1 lb. Honey Garlic Beef
4 cups Bok Choy Veggie Mix (bok choy, broccoli, savoy cabbage, pea pods, and green onion)

Cook time: 10 minutes

Heat 1 tbsp oil in skillet over med-high; sauté veggies with salt/pep 3-5 min until tender
Meanwhile, cook or reheat rice.
Cook or reheat Honey Garlic Beef

Divide everything between bowls

Atlantic Salmon with Creamy Miso Dressing + Fresh Asparagus

3 cups mixed Red and Green Bell Pepper and Onion, fresh or frozen
2 (5 oz.) Salmon Fillets
1 lb. Fresh Asparagus
All purpose Miso Sauce

Cook time: 15 minutes


Slice asparagus into ½-inch pieces, discard any tough pieces

Heat 1 tbsp oil in 12-inch skillet or large pot over med-high + sauté pepper mix + asparagus with salt/pep 7-8 min or until veggies are tender

Pat fish dry + season with salt/pep + garlic powder; heat 1 tbsp oil in skillet over med-high (get that pan hot, otherwise the fish will stick) + sear fish 3 min, flip + sear another 1-2 min (for well done cook 3 min on second side)

Divide veggie + salmon to plates, drizzle each piece of salmon with 2 tbsp with creamy miso sauce

All Purpose Miso Sauce

This miso sauce is the perfect way to take your food to the next level. Use it as a dipping sauce, salad dressing ,or marinade — the possibilities are endless!

¼ cup white miso paste
1 tablespoon rice vinegar 
2 teaspoons toasted sesame oil
1 lime juiced
3 cloves garlic peeled
1 inch fresh ginger
¼ cup water
maple syrup optional

In a small bowl, whisk together the miso, vinegar, sesame oil, and lime juice.
Use a microplane to gate in the ginger and garlic.
For a pourable consistency, whisk in up to 1/4 cup of water.

Bison and Potato Tikka Masala

Makes 4 servings

2 Microwave-Ready Russet Potato
2 1/2 cups Tikka Masala Sauce
1 1/2 lbs. Bison Stew Meat


Cook time: 32 minutes


Microwave potatoes in their wrappers on high 5 min flipping over halfway through cook time (caution, that's a hot potato!); carefully discard film + chop into bite size pieces (about the same size as bison); set aside

Heat 1 tbsp oil in a large skillet over high; pat 2 meat dry + season with salt/pep; sear 1/2 the meat 2 min until starting to brown (set aside + brown second batch), add all back into pan + carefully pour in sauce

Add potato; bring to a boil, then reduce heat to low + simmer 25-30 minutes until tender

Divide between 4 bowls

Tikka Masala Sauce

Makes 2.5 cups - Serves 4-5

2 tablespoon unsalted butter, margarine or ghee
1 cup onion (1 medium onion) coarsely chopped/sliced
1 tablespoon garlic (3 cloves), crushed or minced
1 tablespoon ginger (1-inch piece), minced or grated
1 can diced tomatoes 14.5 oz can, or, 4-5 Ripe Roma tomatoes
⅓ cup raw cashews
½ cup water

Spices

1 teaspoon salt
¾ teaspoon turmeric powder
2 teaspoons garam masala
1 tablespoon coriander powder
1½ teaspoon cumin powder
1 teaspoons Kashmiri red chili powder (or paprika for mild curry)
¼ teaspoon cardamom powder (5-6 pods, de-seeded and crushed)

After Pressure Cooking

2 teaspoons dried fenugreek (Kasoori Methi)
1 teaspoon butter (optional)
1 teaspoon honey or sugar, adjust as needed

Instant Pot Method

Turn on Saute and adjust to High. Wait for 30-40 seconds and add butter (or ghee) and chopped onions, cook for 3 minutes, till they soften.
Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews and cook for 2 minutes. Add water and scrape up any brown bits that have stuck to the bottom. Turn off Saute.
Close the lid and pressure cook on High for 5 minutes, followed by a natural pressure release. If in a rush, QR (quick release) after 5 minutes following your cooker instructions. Unlock and open the lid after the pin drops.
Using an immersion blender, puree the sauce to a smooth consistency. If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
Add dried fenugreek and butter and simmer (on Saute) for 2-3 minutes. Add honey to balance the flavors, and you're done! If not using immediately, cool and store for later. For Freezing, see below.

Stovetop Method

Heat a heavy bottom pot on medium-high heat, add add butter (or ghee) and chopped onions, cook for 3 minutes, till they soften.
Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews and cook for 2 minutes.
Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15-20 minutes. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
Using a hand immersion blender, puree the sauce to a smooth consistency. If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
Add dried fenugreek and butter. Simmer uncovered for 2-3 minutes. Add agave or a little sugar to balance the flavors. If not using immediately, cool and store for later. For Freezing, see below.

How to Freeze Tikka Masala Sauce

Cool the sauce completely. Store in an airtight container and refrigerate for 4-5 days, or freeze up to 2 months.
To re-use, thaw the sauce, ideally overnight in the refrigerator, and use per instructions.

How to Use Tikka Masala Sauce (Instant Pot & Stove)

Thaw the sauce and add to pressure cooker. If the sauce looks too thick, add ¼ - ½ cup of water. Add bite size pieces of any ONE of the following options:
1. Chicken (thigh/breast): Add 1-1.5 lbs. chicken and pressure cook at LOW pressure for 5 minutes, followed by natural pressure release. Alternatively, simmer in a sauce pan for 15-20 minutes at medium-high heat.
2. Paneer: Add 10-12 oz. cubed paneer. Turn on Saute and simmer for 4-5 minutes, until the paneer becomes soft (No pressure cooking required). Alternatively, simmer in a sauce pan for 10 minutes at medium-high heat.
3. Vegetables: Add 4 cups vegetables of choice. Adjust pressure cooking time to '0' minutes at LOW pressure, followed by quick pressure release. Alternatively, simmer in a sauce pan for 10-12 minutes at medium-high heat.
4. Fish/Salmon: Add fish cut in 2-inch pieces. Turn on Saute and simmer for 6-8 minutes, until the fish cooks through and turns opaque (No pressure cooking required). Alternatively, simmer in a sauce pan for 6-8 minutes, at medium-high heat.
5. Cooked Chickpeas: Add 2 cans of rinsed and drained chickpeas and adjust pressure cooking time to 2 minutes at LOW pressure, followed by natural pressure release. Alternatively, simmer in a sauce pan for 10-12 minutes at medium-high heat.
6. Shrimp: Use 1 lb. extra large thawed shrimp (21-30 count) and turn on Saute. Simmer for 6-8 minutes, or until shrimp are cooked through, turn pink and opaque. Alternatively, simmer in a sauce pan for 6-8 minutes at medium-high heat.

Source: Spice Cravings

Italian Chicken Sausage Dinner

Makes 4 servings

5 Organic Sweet Italian Chicken Sausage
1 Red Bell Pepper
1 Yellow Bell Pepper
1 1/2 lbs. Fingerling Potatoes

Cook time: 32 minutes


Preheat oven to 425°F; wash peppers, cut off stems + remove seeds, then cut into bite-size pieces + set aside

Slice potatoes in half lengthwise, mix with 2 tbsp oil, salt/pep +  garlic powder, then spread on a sheet pan cut side down + roast 15 min; push potatoes to one side of the sheet pan and add peppers to the pan + roast another 10-15 min until both are tender

Meanwhile, heat 1 tbsp oil in skillet over med-high + sear sausages 5-7 min until golden brown all over; add all to plates + enjoy!

Veggie Southwestern Bean Bowl

5 cups Superblend Salad (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale)
1 1/2 cups Cucumber Corn Black Bean Salad
1/4 cup Avocado Crema
2 cups Brown Rice Quinoa Blend

Cook time: 9 minutes


Heat skillet over med-high + add rice blend with 1 tbsp water; stir occasionally for 2 min until warm + add to bowls

Heat 1 tbsp oil in skillet over med-high + cook Superblend with salt/pep for 5 min until tender, stirring minimally to ensure browning; set aside

Bring bean salad to desired temp

Assemble ingredients in bowls + drizzle on crema—enjoy!

Avocado Crema

This sauce is gluten and dairy free.

1 ripe Avocado, peeled & stone removed
1 tbsp olive oil or avocado oil
1/2 cup water
1 lime juiced (or lemon)
1 tsp maple syrup or honey
1/4 cup fresh cilantro
half of a jalapeno
1 garlic clove
1 tsp sea salt or to taste
1/4 tsp freshly ground pepper or to taste
1/2 tsp cumin, optional


Process all the ingredients in a food processor until mixture is very smooth, light, and thick. Season with salt, as needed.
If the sauce is too thick, you can thin the sauce by adding a bit of water and blending to reach your desired consistency.
Taste the crema and adjust to your preferences. Too bland or sweet? Add more fresh lime juice or lemon juice for a bit more tanginess. Too tangy? Add more maple syrup or honey.
Transfer Avocado Crema to a small bowl and serve.

Source: Good Food Baddie

Roasted Salmon and Brussels Sprouts Protein Plate

This has a whopping 25 grams of protein in each serving! This recipe makes 2 servings.

4 1/2 cups Shaved Brussels
4 oz. Roasted Salmon
2 cups Lentil Quinoa Rice Mix

Cook time: 8 minutes, if ingredients are pre-prepared

Split salmon in half or break bite-size pieces
Heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pepper for 5-6 min until tender, stirring minimally to ensure browning
Cook or heat up rice mix.
Assemble ingredients on plates and serve.

Chili Lime Chicken Kale Salad

1 Fresh Express or Taylor Farms Sweet Kale Salad Kit (crunchy, shredded broccoli, kale, and radicchio, dried cranberries and poppyseed dressing)
6 oz. Chili Lime Chicken

Cook time: 6 minutes, if ingredients are pre-made.

Cook or heat chicken, cut into bite-size pieces.
Add salad kit + chicken to a large bowl, drizzle with dressing + toss to combine; divide between plates to serve.

Chili Lime Chicken

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves


Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes before serving. Let cool before freezing.

Source: All Recipes

Spinach and Artichoke Stuffed Mushrooms

3 cups Baby Spinach
1 cup Creamy Spinach Artichoke Sauce
4 large Portabella Mushroom Caps
1 cup Marinated Artichoke Hearts

Cook time: 19 minutes

Preheat oven to 400° + line a sheet pan with foil; wipe 4 mushrooms with a damp paper towel, remove stems + using a spoon, scoop out the dark gills; place on sheet pan bottom-side up, season with salt/pep + drizzle with oil; bake 10 min

Meanwhile, chop spinach + artichokes into bite-size pieces

In a mixing bowl, combine spinach, artichokes + ½ cup spinach artichoke sauce; divide filling to mushrooms + bake 5-10 min more until hot + bubbly

Divide to plates

Creamy Spinach Artichoke Sauce

1 tbsp olive oil
4 cloves garlic, minced
1 shallot, minced
2 cups milk
1 shredded mozzarella cheese
4 oz cream cheese
10 oz frozen chopped spinach, defrosted and drained
10 oz frozen artichoke hearts, defrosted and chopped
1/4 cup Parmesan cheese
salt and pepper


Heat the olive oil over medium heat. Add the garlic and shallots and cook for 3-4 minutes until just softened. 
Stir in the milk and bring to a boil. Immediately turn the heat down to low and cook for 3-4 minutes until it thickens.
Add the mozzarella and cream cheese. Stir until melted.
Add the spinach and artichoke hearts. It is important to make sure the vegetables are drained of any excess moisture otherwise the sauce may break or get watery.
Cook for 3-4 minutes, stirring often.
Add the Parmesan cheese. Season with salt and pepper.

Source: Slender Kitchen

Sweet Chili Tofu Pineapple Grain Bowl

8 oz. Savory Spiced Tofu Bites
1 cup Brown Rice-Quinoa Blend
15 oz. Fresh Cut Pineapple
Thai Sweet Chili sauce
4 cups Bok Choy Veggie Mix (bok choy, broccoli, savoy cabbage, pea pods, and green onion)


Cook time: 12 minutes, if ingredients are pre-made

Cook or heat Rice-Quinoa mix.
Heat 1 tbsp oil in skillet over med-high; sauté veggies with salt/pep 3-5 min until tender
Cook or heat tofu bites and mix in 4 Tablespoons of sauce; divide everything between bowls
Chop 3 slices of pineapple and top bowls with it.

Black Bean and Chimichurri Jasmine Rice Bowl

1 1/3 cups Baby Broccoli
1 cup Simmered Cuban Black Beans
2 cups Seasoned Jasmine Rice
Chimichurri sauce

Cook time: 13 minutes if ingredients pre-made

Cook rice; add to bowls
Chop broccoli in 1-inch pieces. Heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover and steam 3 min; add to bowls
Cook or heat beans until warm; add to bowls
Add 1-2 tbsp Chimichurri sauce per bowl

Chimichurri Sauce

½ c. firmly packed fresh parsley

½ c. firmly packed fresh cilantro
3 tablespoon fresh oregano
6 cloves garlic, minced
1 small shallot, finely minced
⅓ c red wine vinegar
½ c extra virgin olive oil
2 tablespoon lemon juice from a fresh lemon
½ teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground pepper

By Hand: Finely chop the parsley, cilantro, oregano, garlic, and shallot. In a medium mixing bowl, whisk the vinegar, olive oil, and lemon juice until emulsified. Add the chopped herbs and alliums, as well as the red pepper flakes, salt, and pepper. Stir to combine.

With Food Processor: combine the parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until the herbs and alliums are finely chopped. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-10 times more, or until well combined. Flip the motor to process and pour in the olive oil through the feed tube until the ingredients form a sauce. 

Makes about 1.5 cups.

Coconut Curry Sauce

13.5 ounce can coconut milk
1 to 2 tablespoons curry paste or 1 teaspoon or more curry powder, to taste
1 inch piece fresh ginger
2 cloves garlic
1 teaspoon brown sugar, optional
salt to taste

Toss all of the ingredients into your blender or food processor, and puree until completely smooth. If you want it warm, heat on medium heat on the stovetop or heat in the microwave to your desired temperature.

Source: Glue and Glitter

Curry Chicken and Extra Veggie Stir-Fry

1 cup Coconut Curry Sauce

4 1/2 cups Seven Veggie Stir-Fry (broccoli, green bell pepper, baby carrot, zucchini squash, red bell pepper, snow peas, and yellow onion.)
1 lb. Seasoned Grilled Chicken Breast
5 cups Baby Broccoli

Cook time: 23 minutes

Chop 2 packages of broccoli into 1-inch pieces + heat 2 tbsp oil in a 12-inch skillet or large pot over med-high; cook broccoli with salt/pep 4-5 min, then add ¾ cup water, cover, reduce heat + steam 4-5 more min; set aside

Heat 2 tbsp oil in 12-inch skillet or large pot over high; sauté 2 packages of stir-fry veggies + salt/pep 3-4 min then add ¼ cup water, reduce heat, cover + cook 2-3 more min until tender; set aside

Heat lightly oiled skillet over med-high, pat 4 chicken breasts dry + warm 1-2 min per side; slice + set aside

Combine chicken + veggies with 4-6 tbsp curry; once combined, enjoy!