Tortellini with zucchini
1 pkg frz tortellini
2 small zucchini, sliced
2 tsp olive oil
1 tsp chopped garlic
1/4 tsp salt
1/8 crushed red pepper
1/2 bag of fresh coleslaw mix
1 cup grape tomatoes, sliced in half
Cook tortellini according to package directions. In a skillet, heat oil and cook garlic for 30 seconds. Add zucchini and saute 3 to 5 mins. Add salt, red pepper, and cabbage mix to zucchini, saute until cabbage mix is softened. Add tortellini and tomatoes to zucchini mix, stir together. Top servings with grated Parmesan.
Grilled Chicken, roasted Califlower and rice
1 package of boneless skinless chicken (the thin sliced was on sale at Publix and was really good)
Head of califlower (on sale for $2.00 last week)
Rice of your choosing
Chop the entire head of califlower and put into a ziplock bag. Drissle a bit of olive oil into the bag with the califlower, close the bag, and shake until all califlower is coated with oil. Spread califlower onto a baking pan, sprinkle with curry powder and garlic powder or garlic salt. Roast in the oven for approx 30 mins at 425 degrees, and toss with tongs 1/2 way through to ensure that all sides are roasted. Heat elec grill or grill pan to medium. Sprinkle chicken with italian seasonings and a little salt and pepper. Place on hot grill and if you are using the thin sliced, you only need to cook it for about 2-3 mins per side until chicken is no longer pink. Cook rice according to package, and if you are in a big hurry use the microwavable kind that only takes a minute or so.
Lime Shrimp w/ Cous cous and steamed broccoli
1 lb shrimp (peeled and deveined)
2 tsp olive oil
Box of cous cous
I buy my shrimp already peeled and deveined, but you can peel it yourself to save money. Place shrimp in a medium bowl, add olive oil, and zest the entire lime over the shrimp. Sprinkle with a little salt and pepper. Stir together to coat all shrimp. Prepare cous cous according to box directions. Chop broccoli and steam in the microwave, add lemon juice and pepper for extra flavor. Shrimp can be broiled, sauteed, or grilled. I tossed them onto the flat top grill, and cooked on each side for a minute or 2 until pink all the way through. This dinner takes no more than 15 mins to prep and prepare, looks like you did so much more, and tastes so great!
(my own throw together recipe)
1 Cup or more of shredded Rotisserie Chicken
1/2 onion, diced
1 tsp olive oil
Mole (either paste or sauce)
Corn or Flour tortillas
In a skillet, heat olive oil over med-high, add onion and saute until soft. Add chicken, a few dashes of oregano and cumin. I used the Mole paste so I whisked 2 Tbs of Mole with 6Tbs of water and added to chicken mixture. Stir and cook for about 5 minutes, until heated through. Serve in Corn or flour tortillas and top with cilantro and lime juice. Yummy!