Recipes

One-Pan Pesto Chicken and Veggies
Ingredients
 2 tablespoons olive oil

 1 pound chicken thighs, boneless and skinless, sliced into strips
 1/3 cup sun-dried tomatoes, drained of oil, chopped
 1 pound asparagus, ends trimmed, cut in half, if large
 1/4 cup basil pesto
 1 cup cherry tomatoes, yellow and red, halved
Instructions
1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced
chicken thighs, season chicken generously with salt, add half of chopped
sun-dried tomatoes - and cook everything on medium heat for 5-10
minutes, flipping a couple of times, until the chicken is completely cooked
through. Remove the chicken and sun-dried from the skillet, leaving oil in.
2. Add asparagus (ends trimmed), seasoned generously with salt, remaining
half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes
until the asparagus cooked through. Remove asparagus to serving plate.
3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat
until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved
cherry tomatoes, mix with the pesto and the chicken. Add chicken and
tomatoes to the serving plate with asparagus.
Chicken Fajita Soup

Prep time: 10 mins Cook time: 4 hours
Serves: 4-5
INGREDIENTS
 1 pound boneless, skinless chicken breasts
 2 (10.75 ounce) cans condensed cream of chicken soup
 1 cup salsa
 2 cups frozen corn
 1 (15 ounce) can black beans, drained and rinsed
 1½ cups water
 1 teaspoon ground cumin
 ½ teaspoon dried cilantro
 1 cup shredded cheddar cheese
 Optional Toppings:
 sour cream
 diced tomatoes
 green onions
 cilantro
 lettuce
 diced avocado
 tortilla strips
INSTRUCTIONS
1. Spray your slow cooker with cooking spray. Add chicken to the
bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup,
salsa, corn, black beans, water, cumin, and cilantro. Pour over
the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with
two forks. Place back into the slow cooker and add shredded
cheese. Continue cooking until cheese has melted about 15
minutes. Serve with your favorite toppings.
Olive Garden Chicken Gnocci Soup
INGREDIENTS
 1 pound boneless skinless chicken breasts, cooked and

shredded
 1 Tbs olive oil
 4 Tbs butter
 1/4 cup all-purpose flour
 1 small onion, chopped
 2 garlic cloves, minced
 6 cups chicken broth
 2 cups milk
 1 cup carrots, shredded
 2 tsp parsley flakes
 Salt and pepper for seasoning
 1 package (16 ounces) mini potato gnocchi
 1 cup fresh spinach, chopped
INSTRUCTIONS
1. In large dutch oven or stock pot, melt butter and olive

oil together.
2. Add your onions, carrots and garlic and cook until
onions become translucent.
3. Whisk in your flour and let cook for a minute, slowly
stir in your chicken broth and simmer until it starts to
thicken up.
4. Meanwhile in pan cook your gnocchi according to
package directions, drain and set aside.
5. Add your milk to your veggie and chicken broth mix
and bring to a boil, stir in your seasonings.
6. Once at a boil reduce heat and add your gnocchi,
spinach and chicken simmering until heated through
and thickened.
Easy Focaccia Bread Recipe with Garlic and
Herbs
INGREDIENTS
 1/2 cup (120 ml) extra-virgin olive oil

 2 garlic cloves, finely minced
 1 tablespoon chopped fresh thyme or 1 teaspoon dried
 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
 1/4 teaspoon fresh ground black pepper
 1 cup (235 ml) warm water
 2 1/4 teaspoons active dry yeast (1 packet)
 1/4 teaspoon honey
 2 1/2 cups (325 grams) all-purpose flour
 1 teaspoon kosher salt
DIRECTIONS
MAKE DOUGH
In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary,
and the black pepper. Place the pan over low heat and cook, stirring
occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns.
Set aside.
In a large bowl, combine the warm water, yeast, and honey. Stir a few times
then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused
garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit
for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes
together, transfer to a floured board and knead the dough 10 to 15 times
until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel
and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of
your kitchen).
BAKE BREAD
After 1 hour, heat oven to 450 degrees F. Use two tablespoons of the
remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking
sheet. (See above if you do not have this pan size).
Transfer the dough to the baking sheet then press it down into the pan. Use
your fingers to dimple the dough then drizzle the top with the remaining 2
tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes
until it puffs slightly. Bake until golden brown, 15 to 20 minutes. Cool baked
focaccia bread on a wire rack.
Bechamel Sauce
Makes about 1 cup
INGREDIENTS
 2 tablespoons butter
 2 tablespoons flour
 1 1/4 cups milk, heated
 Salt
 Freshly ground pepper
DIRECTIONS
Melt the butter in a heavy-bottomed saucepan. Stir in the flour

and cook, stirring constantly, until the paste cooks and bubbles a
bit, but don't let it brown — about 2 minutes. Add the hot milk,
continuing to stir as the sauce thickens. Bring it to a boil. Add salt
and pepper to taste, lower the heat, and cook, stirring for 2 to 3
minutes more. Remove from the heat. To cool this sauce for later
use, cover it with wax paper or pour a film of milk over it to
prevent a skin from forming.
Cheese Sauce.
Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of
cooking, along with a pinch of cayenne pepper.
How hot should the milk be?
Warm the milk on low heat just until little bubbles begin to form
at the edges. Then remove from heat.
Cilantro-Lime-Peanut Pesto with Linguini
(Adapted from a Martha Stewart Recipe)
Ingredients
 2 bunches cilantro, 1/4 cup leaves reserved for serving
 2 cloves garlic, smashed and peeled
 2 TBL fresh ginger, peeled and chopped
 4 tablespoons canola oil
 2 tablespoon toasted sesame oil
 1/2 teaspoon red-pepper flakes
 1 teaspoon grated lime zest plus 4 tablespoons fresh lime
juice
 1 TBL light-brown sugar
 1 cup roasted peanuts, divided
 3 to 4 tablespoons low-sodium soy sauce
 24 ounces spaghetti or linguine, cooked according to
package instructions
Directions
1. In a food processor, combine cilantro, garlic, ginger,
vegetable and sesame oils, red-pepper flakes, lime zest and juice,
brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste
forms. Season with soy sauce and pulse to combine. In a large
bowl, toss pesto with pasta. Roughly chop remaining peanuts and
sprinkle over pasta along with cilantro leaves.
Skillet Creamy Garlic Chicken With Broccoli
Prep Time: 10 mins Cook Time: 20 mins
Servings: 6 servings
Calories: 385 kcal
INGREDIENTS
 2 pounds boneless chicken breasts
 kosher salt or sea salt , to taste
 fresh cracked black pepper , to taste
 1/2 teaspoon paprika
 4 tablespoons butter, divided
 4-5 cloves garlic , minced
 10.5 ounces (1 can) Condensed Cream of Chicken Soup
 3/4 cup water
 2 to 3 cups chopped broccoli
 1 teaspoon chopped fresh parsley
 lemon wedges , optional
Serve with rice or pasta
DIRECTIONS
1. Season chicken with salt, pepper and paprika. Set aside.
2. Heat large pan on medium-high heat. Melt half the butter
(2 tablespoons). Add the chicken and cook for 5 minutes
on each side or until the chicken is browned. Remove
chicken from pan, cover and keep warm.
3. In same pan melt remaining 2 tablespoons of butter, add
the garlic and cook until garlic is lightly brown and
fragrant. Whisk in the condensed cream of chicken soup
and water. Cook until the mixture is hot and bubbly, then
turn heat down to low.
4. Add chicken and broccoli back into the pan cover the pan
with a lid and cook for about another 10 minutes or until
chicken is almost cooked through. If you want more firm
or al-dente broccoli, add the broccoli after the chicken is
almost cooked so that the broccoli is more crunchy.
5. Serve with rice or pasta and wedges of lemon. Garnish
with chopped parsley .

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One-Pan Pesto Chicken and Veggies

 2 tablespoons olive oil

Chicken Fajita Soup

 1 pound boneless skinless chicken breasts, cooked and

1. In large dutch oven or stock pot, melt butter and olive

 1/2 cup (120 ml) extra-virgin olive oil

Melt the butter in a heavy-bottomed saucepan. Stir in the flour

How hot should the milk be?

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