Easy to make Whole Chicken with Vegetables

Whole Chicken with Vegetables

1 whole Chicken
20 spears of Asparagus
2 medium Zucchinis
1 red Onion
1 cup low fat Feta cheese

1. Preheat the oven to 450 degrees. 
2. Rinse the chicken, then dry it very well with paper towels. Season with your favorite spices and salt and pepper.
3. Place the chicken in a baking pan and bake in the oven for 50-60min until liquids run clear.
4. While the chicken is baking; rinse, cut and slice the zucchini. Rinse the asparagus and remove the stem.
5. Cook the asparagus and zucchini in a skillet on a high heat for a few minutes until tender but crispy. 
6. Slice the red onion in thin slices, crumble the feta cheese.
7. Serve the baked chicken with the vegetables, garnish with feta cheese.

Vegetarian Wednesday - Caramelized Brussels Sprouts

Vegetarian Wednesday - Caramelized Brussels Sprouts

1 1/2 pounds Brussels sprouts (quartered)
3 tablespoons extra virgin Olive Oil 
2 cloves of Garlic (minced)
Salt and Pepper

1. Preheat oven to 400°F.
2. Rinse the sprouts and cut in quarters.
3. In a bowl: toss Brussels sprouts with oil, garlic, salt and pepper.
4. Place the sprouts on a baking sheet and roast, stirring once or twice, until deep golden brown. Bake for 30 to 35 minutes. 
5. Transfer to a bowl and serve.

Super easy Salmon with Garlic Sauteed Green Beans

Super easy Salmon with Garlic Sauteed Green Beans 
(serves 4)

1 bag of Green Beans (16oz)
4 Salmon fillets
1 yellow Onion (chopped)
2 cloves of Garlic (minced)
Feta cheese
Magic Salmon Seasoning

1. Preheat the oven to 375 degrees.
2. Brush the salmon with a little bit of Extra Virgin Olive Oil. Season the salmon with Magic Salmon Seasoning (both sides). Bake in the oven for 25-30min
3. Rinse the beans with cold water and trim off ends.
4. In a medium saucepan; steam the beans in water until tender, about 3-4 minutes; remove from water, drain well and set aside.
5. Spray a skillet with cooking oil, add in chopped onions and minced garlic; saute for about 3 minutes.
6. Add in the steamed beans and toss in the onion mix.
7. Serve the salmon with the green beans, top with feta cheese.

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Chicken Breast in Sun dried Tomato Vinaigrette

Chicken Breast in Sun dried Tomato Vinaigrette 
(Serves 4 people)

3 chicken breasts
1/4 cup Balsamic Vinegar
1/2 cup chopped red Onion
2 cloves of Garlic (minced)
1/2 cup Sun dried Tomatoes in oil.
Salt and Pepper

1. Rinse and cut the chicken breasts in 1 inch cubes, season with salt and pepper.
2. Heat a skillet on medium high and cook chicken breast until done and liquids run clear.
3. Chop red onion and sun dried tomatoes finely.
4. In a bowl; mix balsamic vinegar with chopped onion, sun dried tomatoes in oil and minced garlic.
5. Add chicken to the vinaigrette mix.
6. For best results - refrigerate over night, serve cold.

Vegetarian Wednesday - Glutenfree Vegetable Lasagna without Pasta

Vegetarian Wednesday - Glutenfree Vegetable Lasagna without Pasta
(for 2 people)

1 can tomato sauce of your choice
2 Tomatoes
1 Zucchini
1 yellow Onion
1 Pepper
Extra virgin Olive oil
Low fat Mozzarella Cheese
Salt and Pepper

1. Preheat the oven to 400 degrees.
2. Spray an oven dish with cooking spray.
3. Coat the bottom of the oven dish with tomato sauce.
4. Layer the vegetables in the pan, sprinkle with extra virgin olive oil and top with Mozzarella cheese.
5. Bake in the oven for 30min or until the vegetables are soft.
6. Serve!

Salad with Apricots and Asparagus with Champagne Vinaigrette

Salad with Apricots and Asparagus
Asparagus
Endive Salad
Tomatoes
Red onion
Apricots
Chick peas

Champagne Vinaigrette
1/4 cup Champagne Vinegar
1tsp Dijon Mustard
1/2 teaspoon minced garlic
1tbsp lemon juice
2 tbsp extra virgin Olive Oil
Salt and Pepper

1. Rinse and cut of the stem of the asparagus. Cook in a little bit of extra virgin olive oil in a skillet until crisp but tender.
2. Cut the tomatoes and the onion.
3. Prepare the champagne Vinaigrette by mixing all the ingredients together. 
3. Add all the vegetables and apricots to a salad bowl, toss with the vinaigrette and top with asparagus.
4. Serve as it is or as a side dish to any meat or fish.

Juicy Chicken burger with Feta and Parsley

Juicy Chicken Burger with Feta and Parsley
(makes 4-6 burgers)

Whole wheat hamburger Buns

1 1/2 pounds ground chicken
1/2 cup chopped onion

3 tablespoons chopped fresh Parsley 

2 ounces crumbled low fat Feta cheese

1 clove Garlic

Salt and Pepper

1. Mix chicken, parsley, feta cheese, onion and garlic together in a bowl; form into 4-6 patties. Season burgers with salt and pepper.
2. Cook on an outdoor grill or on the stove.
3. Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.
4. Serve with your favorite condiments.