Warm salad with Chicken in a Sun dried Tomato Vinaigrette

Warm salad with Chicken in a Sun dried Tomato Vinaigrette 
(Serves 4-6 people)

3 chicken breasts 
2 Zucchinis 
15 spears Asparagus 
1/2 red Onion 
1 packet of Portobello Mushrooms 
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 (For best results - refrigerate over night, serve cold). 
7. Rinse and cut the vegetables, cook in a skillet on medium high heat until tender but crispy. 
8. Serve the salad with the chicken. 

Skirt Steak with Caprese Salad

Skirt Steak with Caprese Salad

Skirt steak
Ripe tomatoes
Low fat Mozzarella cheese
Fresh Basil
Extra virgin Olive Oil
Salt and Pepper
*Seasoning

1. Prepare an outside grill or set the oven to "broil".
2. Drizzle extra virgin olive oil over the steak and season with your favorite spices.
3. Prepare the salad by cutting tomatoes and mozzarella cheese, add leaves of fresh basil.
4. Add steak to a grill over high heat and cook for 2-3 minutes per side (in the oven about 3-4min per side) for medium rare. Let rest for a few minutes then serve with the salad.

Tasty Salmon with Asparagus

Tasty Salmon with Asparagus

1 big piece of fresh salmon (you can use frozen as well but it won't be as tasty)
About 20 spears of Fresh Asparagus
Magic Salmon Seasoning
Extra virgin Olive Oil
Salt and Pepper 

1. Rinse the salmon in cold water, keep the skin on. 
2. Brush the salmon with a little bit of Extra Virgin Olive Oil. Season the salmon with Magic Salmon Seasoning (both sides).
3. Rinse the asparagus and cut of the stem. Place in a pan and cook for a few minutes, season with salt and pepper.
4. Add a little bit of oil to a pan. When the oil starts that hissing sizzling noise it's ready,  lay the fish down with the presentation side down in the pan, always away from you so the oil does not splash. Cook for 3-4 min on each side.
5. Place the asparagus on a plate with the salmon on top, garnish with lemon.
6. Serve!

Green Beans with Olives and Feta Cheese

Green Beans with Olives and Feta Cheese

1 pound fresh or frozen green beans, trimmed
2 tablespoons extra virgin Olive oil
1/4 cup chopped Shallots
1/2 cup Kalamata Olives
1 cup low fat Feta Cheese
Salt and Pepper 

1. Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 4-5min. Drain and transfer to a large bowl.
2. Heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown. Add shallots to hot, drained green beans. Add salt and pepper and toss gently. 
3. Transfer to a serving platter, garnish with olives and feta cheese and serve!

Baked Whole Wheat Onion Rings

• 1 big Onion, cut into ½-inch-thick slices
• 3/4 cup whole wheat Flour
• 3/4 cup Tonic Water
• Cooking spray (preferably coconut oil)
• Salt, Pepper, Garlic powder
• 
  
• 1. Coat baking sheet with cooking spray. 
• 2. Whisk together flour, salt, pepper and garlic powder. Whisk in tonic water to make pancake-like batter.
• 3. Separate onions into rings. Dip each onion ring into batter, coating completely. Place on prepared baking sheet, then place baking sheet in freezer for 20 minutes to set batter on rings.
• 4. Preheat oven to 450 degrees. Bake onion rings 7 to 10 minutes, or until they begin to brown. Flip, and bake 7 to 10 minutes more. Season with salt, if desired.

Chicken with Feta Cheese and Rucola

Chicken with Feta Cheese and Rucola
(serves 2)

2 Chicken Breasts
Whole wheat Rice for 2
Low fat Feta cheese
Rucola
Parsley

1. Cook the rice according to the packet instructions.
2. Rinse and season the chicken breast, cook on a medium heat for a few minutes on each side until liquids run clear.
3. Add the feta to the chicken breasts right before serving to let it melt.
4. Serve the chicken with the rice and the rucola, sprinkle with fresh parsley!

Salmon with Couscous Salad

Salmon with Couscous Salad
(serves 2)

2 Salmon fillets
3/4 cup whole wheat Couscous
4 bell Peppers
1 packet of portobello Mushrooms
extra virgin Olive Oil
Sprouts of your choice
Magic salmon seasoning

1. Preheat the oven to 375 degrees.
2. Brush the salmon with a little bit of oil, season with magic salmon seasoning (both sides). Bake in the oven for 25-30 minutes.
3. Prepare the couscous according to the packet.
4. Rinse the mushrooms, cook on a medium heat until soft.
5. Rinse and cut the bell peppers in small pieces.
6. Mix couscous, peppers and mushrooms together. Serve with the salmon, top with sprouts.