Classic comfort dish with white meat chicken, carrots, celery, onion, and peas.  Topped with a flaky pie crust and baked.  

Servings: 4

Tender shrimp sauteed with bell peppers and tomatoes in a smoky paprika sauce. Served over rice pilaf.

Servings: 2

Turkey meatball seasoned with garlic and oregano.  Served with roasted sweet potato and a cucumber-yogurt-dill sauce.

Servings: 2

Pork tenderloin roasted with fennel, artichoke, olives, lemon, and cherry tomatoes.  Served with cous cous.

Servings: 2

Quinoa, black beans, corn, and green onions tossed in a cilantro-lime dressing. 

Servings: 4

Strips of tender steak sauteed with bell pepper, onion, tomato, soy sauce, and brown sugar.  Served with herb-roasted potatoes. 

Servings: 2

Carrots, onion, celery, diced tomato, thyme and white beans in a savory chicken broth. 

Servings: 4

Balsamic glazed salmon fillet, served sauteed fresh spinach and yellow squash. 

Servings: 2

Chicken breasts with sliced almonds and rosemary sauce, served with roasted potatoes and green beans. 

Servings: 2

Salmon fillet with a citrus-soy glaze.  Served with quinoa and sautéed green beans.

Servings: 2

Pork tenderloin sautéed with sweet potatoes, ginger, scallions, and a light Asian sauce.  Served over brown rice.  

Servings: 2

Spinach and mushrooms baked in an egg custard with a flaky piecrust.

Servings: 4

Tortillas filled with black beans, corn, green onions, zucchini, and green chilies.  Topped with enchilada sauce and cheese, then baked.

Servings: 3

Red bell pepper stuffed with ground beef, tomato, long grain & wild rice, and onion.  Topped with cheese and baked.

Servings: 2

Healthy summertime soup with fresh tomatoes, cucumber, onion, garlic, and cider vinegar. Served chilled.

Servings: 4

Seasoned with oregano, garlic, and Parmesan cheese.  Served with orzo pasta and sautéed zucchini. 

Servings: 2

Pasta dish with spinach, tomatoes, shrimp, and a light cream sauce.

Servings: 2

Sausage cooked with garlic, onions, red beans, tomatoes, and Cajun seasoning. Served with rice.

Servings: 2

Tender white meat chicken, apples, grapes, celery, and walnuts tossed in a light dressing with honey mustard.  Served with rolls.

Servings: 3

Salmon fillet topped with crushed pistachios and breadcrumbs.  Served with balsamic roasted brussel sprouts.

Servings: 2

Classic comfort dish with tender chicken, carrots, celery, onion, and homemade dumplings.

Servings: 3

Large shell noodles filled with ricotta cheese and spinach, topped with marinara and mozzarella cheese then baked.

Servings: 4

Pork tenderloin with a savory red-wine cranberry sauce.  Served with wild rice and green beans.

Servings: 2

Tender shrimp and seasonal veggies in a savory coconut broth. Served with brown rice.  

Servings: 2

Chicken salad with tarragon, mandarin orange, celery, and a light dressing.  Served over mixed greens.

Servings: 3

Soup with potatoes, corn, onion, celery, thyme, and cheddar cheese.

Servings: 4

Chicken breast sautéed with pineapple, onion, bell pepper, and a sweet/savory sauce.  Served over brown rice.

Servings: 2

Butternut squash, onion, thyme, cheese, and eggs baked in a piecrust.

Servings: 4

Ground beef meatballs topped with BBQ sauce, served with herb-roasted potatoes and carrots. 

Servings: 2

Ground turkey sautéed with mixed vegetables and rosemary.  Topped with mashed sweet potatoes and baked.  

Servings: 4

Roasted brussel sprouts, sweet potato, onion, and bell peppers served over brown rice.  With a cilantro-lime yogurt sauce.  

Servings: 3

Macaroni pasta tossed with a butternut squash cheese sauce.  Topped with breadcrumbs. 

Servings: 4

Salmon patties made with fresh salmon, dill, lemon, onion, and breadcrumbs. Served with roasted potatoes and green beans.

Servings: 2

Lemon, cumin, and paprika spiced chicken breasts served with veggie quinoa.

Servings: 2

Boneless chicken thighs topped with a smoky BBQ sauce. Served with roasted sweet potatoes and broccoli.

Servings: 3

Chicken salad with apple, celery, cashews, and mild curry powder.  Served over mixed greens.   

Servings: 4

Tender shrimp sautéed with snow peas, bell pepper, green onion, ginger, and pineapple.  Served over brown rice.

Servings: 2

Onions, carrots, garlic, thyme, and button mushrooms in a creamy broth.

Servings: 4

Eggs scrambled with bacon, tomato, peppers, and cheese wrapped in a whole-wheat tortilla. 

Servings: 3

Tender mahi mahi fillets with lemony basil butter. Served with quinoa and seasonal vegetable.

Servings: 2

Pork sautéed with apples, onions, sage, and Dijon mustard.  Served with roasted sweet potatoes.

Servings: 2

Savory chicken meatball topped with marinara sauce and mozzarella cheese. Served with sauteed zucchini, spinach, & cherry tomatoes.

Servings: 2

Sautéed apples baked with cinnamon French toast until golden-brown. 

Servings: 4

Beef tenderloin sautéed with broccoli, onion, garlic, and ginger.  Served over brown rice.

Servings: 2

Chicken breast served with a summery lemon sauce and fresh parsley.  Served with sautéed zucchini.

Servings: 2

Salmon fillet served with a cucumber and dill yogurt sauce.  Served with sautéed yellow squash.

Servings: 2

Red potatoes and chicken tossed in a lemony basil-pesto sauce, topped with pine nuts.

Servings: 4

Lighter take on traditional meatloaf made with ground turkey.  Served with mashed potatoes and broccoli. 

Servings: 3

Red potato, tomato, green onion, spinach, and cheese egg bake.

Servings: 4