Ingredients

• 3 Sweet Turkey Italian Sausage Links
• 1 tbsp olive oil
• 1/4 cup warm water
• 1 cup button mushrooms, halved
• 1 cup zucchini, chopped
• 1 cup onion, chopped
• 1 cup diced roma tomatoes
• 1 can (150z) tomato sauce
• 1/2 can tomato paste
• 3 tbsp fresh basil pesto
• 4oz cream cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• salt/pepper to taste
• 1 package linguine, cooked as directed

Instructions

1. In a large saute pan add olive oil and italian sausage links. Once links are cooking add 1/4c water, cover and reduce heat to medium. Cook until sausage is no longer pink. Remove from pan and slice. Drain pan and return sliced sausage to pan.
2. Add in mushrooms, zucchini, and onion.
3. Saute until veggies are tender.
4. Add in tomatoes, tomato sauce, tomato paste, and pesto, mix well and bring to a boil.
5. Once boiling reduce heat to low and add in 4oz cream cheese.
6. Stir to incorporate cream cheese into the sauce.
7. Add remaining seasonings, cover and cook on low 15-20minutes.
8. Once pasta is cooked add to tomato sauce, stir to coat and simmer 5 minutes before serving.

Ingredients

• 3 boneless skinless chicken breasts, boiled and shredded
• 1 can (28oz) Salsa Verde Enchilada sauce
• 1 can (4oz) diced green chilies
• 1 can (15.5oz) black beans, drained
• 1/2c red onion, diced
• 2 cups sharp cheddar cheese, grated
• 1/2 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 12 small corn tortillas
• Salt and Pepper to taste

Instructions

1. Heat oven to 350’.
2. Coat the bottom of a 13x9 casserole dish with a little of the green enchilada sauce.
3. Set aside.
4. In a large mixing bowl add shredded chicken, green chilies, black beans, onion, 1/4 cup of the enchilada sauce.
5. Stir to coat the chicken.
6. In a small mixing bowl combine the sharp and mozzarella cheese.
7. Now begin the layering process:
8. 1st layer-4 corn tortillas, 1/3 of the shredded chicken mixture, 1/3 of the cheese mix, and 1/3 of the feta cheese.
9. 2nd layer- 4 corn tortillas, green enchilada sauce to coat the tortillas, chicken mixture, cheese mixture, and then feta.
10. 3rd layer- repeat layer #2 ending with feta cheese and salt and pepper to taste.
11. (I put a little more enchilada sauce on the 3rd layer to keep the casserole moist.)
12. Bake for 25-30 minutes at 350’ until casserole is bubbly and cheese is browned.
13. Let stand for 5-10 minutes to set before serving.
14. Serve with shredded lettuce and diced tomatoes.

Ingredients

• 1/2 cup fresh orange juice
• 1 tbsp olive oil
• 3/4 tsp smoked paprika
• 1/2 cup fresh pineapple, pureed
• 4 wild salmon fillets

Instructions

1. In a small mixing bowl combine oj, olive oil, paprika, and pineapple puree, mix well with a wire whisk.
2. Pour into 1 gallon zip lock bag.
3. Add salmon fillets and turn to coat.
4. Let salmon marinate for 1 hour, turning every 20min.
5. Heat grill to medium-high.
6. Place salmon skin side down on a piece of aluminum foil coated with olive oil.
7. Place on the grill and cook for 8-10min on each side.

Ingredients

• 1 pound fresh lump crab meat
• 1 egg, whisked
• 1/2 cup scallions, chopped
• 2 tbsp sour cream
• 1 tbsp spicy dijon mustard
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp whole grain breadcrumbs
• 2 tbsp olive oil
• lemon wedges

Instructions

1. In a large bowl combine crabmeat, egg, scallions, sour cream, mustard, salt, pepper, cayenne. Add enough breadcrumbs to bind the mixture so they can be formed into cakes.
2. Refrigerate the mixture until ready to cook.
3. Heat a large skillet over medium-high heat and add olive oil.
4. Heat until oil shimmers.
5. Shape crab into 7-8 (1in thick) cakes.
6. Add formed cakes to heated oil and drop heat to medium.
7. Cook cakes turning once until golden brown. Approx. 5 minutes per side.
8. When cooked remove from heat and top with fresh squeezed lemon

Ingredients

• 3 boneless skinless chicken breasts
• 1 bottle Stubb’s original BBQ sauce
• 100% whole wheat buns
• 2 cups shredded cabbage
• 1 cup shredded broccoli salad
• 1 cup Daisy sour cream
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Lawrey’s seasoning salt
• 2 tsp dried parsley flakes

Instructions

1. Bring water to boil in a large stock pot.
2. Add chicken breasts to boiling water and boil 30-40 min until chicken is cooked and shreds easily.
3. While chicken is cooking.
4. In a small glass bowl add sour cream, garlic powder, onion powder, seasoning salt, and parsley flakes.
5. Whip together until mixed well. Place in the refrigerator to chill.
6. Once chicken is cooked and shredded add 1 cup Stubb’s BBQ sauce, mix well to coat shredded chicken.
7. Set aside.
8. In a medium bowl add cabbage and broccoli salad, toss.
9. Add sour cream dressing and mix well to coat the cabbage.
10. Layer whole wheat buns with a little more BBQ sauce, shredded BBQ chicken, and coleslaw. Serve immediately.

Ingredients

• 1 cup chopped, cooked chicken breast
• 1 cup fresh organic green beans
• 1 cup organic mini bell peppers, sliced
• 1 cup red onion, thinly sliced
• 1 cup organic roma tomatoes, chopped
• 3 tbsp pine nuts
• 2 tbsp olive oil
• 3/4 cup pesto
• sea salt/ black pepper to taste
• 1 box whole wheat Rozini pasta, cooked
• Parmesan cheese, shaved for garnish

Instructions

1. Cook pasta as directed until al dente, drain and toss with a little olive oil to prevent sticking.
2. In a large saute pan add 2 tbsp olive oil and chicken.
3. Cook chicken until browned.
4. Add in green beans, bell pepper, and onion.
5. Cook for 5-7 minutes until veggies are translucent. (If you like your green beans soft I suggest boiling for 5 minutes before adding to the saute pan).
6. Add in pesto and toss to coat veggies and chicken.
7. Add in noodles and tomatoes and toss to coat.
8. Add to large pasta bowl and garnish with tomatoes, pine nuts, salt, pepper, and Parmesan cheese.

Ingredients

• 6 cod or tilapia fillets cut into strips
• 1 cup plain yogurt
• 2 tbsp organic dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tsp garlic powder
• 3 egg whites, beaten
• 1 cup grated Parmesan
• 2 tbsp dried parsley
• 1 cup seasoned whole wheat bread crumbs
• Olive oil, for drizzling

Instructions

1. For the Fish Sticks:
2. Preheat the oven to 450’.
3. Line a cookie sheet with aluminum foil and place a wire rack on top.
4. Brush wire rack with olive oil.
5. Rinse the fish and pat dry with paper towels.
6. In a medium bowl whip together yogurt, mustard, salt, pepper, garlic powder, and egg whites. Submerge fish into yogurt mixture.
7. Let sit for 20 minutes to marinate. (If you want a little spice you can add a few dashes of your favorite hot sauce.)
8. In a pie plate mix together parmesan, parsley, and breadcrumbs.
9. When fish is done marinating roll in bread crumb mixture and place on an olive oil brushed wire rack on a cookie sheet.
10. Drizzle with olive oil.
11. Bake for 15-20 minutes turning once.
12. If you have a convection oven, cook on convection 400’ for 10-12 minutes.

Ingredients

• 2 wild Salmon Fillets
• 1 can (4oz) chili verde sauce
• Juice of 3 limes
• 2 tsp olive oil
• 2 cans (14.5oz) organic black beans
• 1 small can diced green chilies
• cheese, cabbage, tomatoes, and avocado for taco toppings

Instructions

1. Preheat oven to 350’ and line a baking dish with aluminum foil.
2. Coat aluminum foil with olive oil.
3. Lay salmon skin side down on to foil.
4. Stir together chili verde sauce and the juice of two limes.
5. Pour mixture over salmon.
6. Bake in oven for 15-20 minutes or until salmon is cooked through.
7. In a small sauce pan add beans, green chilies, and remainder of lime juice.
8. Simmer on low until heated through.
9. Once salmon is cooked shred into a bowl for tacos.
10. Fill warm corn tortillas with black beans, salmon, cheese, cabbage, tomatoes, and avocados.

Ingredients

• 1 package Full Circle Sun-dried Tomato/Provolone chicken meatballs
• 1 yellow squash, chopped
• 1/2 medium yellow onion chopped
• 1 red bell pepper, chopped
• 1 cup button mushrooms, quartered
• 1 can(14.5oz) organic diced stewed tomatoes
• 1 can(15oz) tomato sauce
• 1/2 can(6oz) tomato paste
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp agave syrup
• salt/pepper to taste
• 1 package whole wheat spaghetti (cook as directed)

Instructions

1. In a large saute pan add butter and oil.
2. Once melted add all fresh veggies.
3. Cook veggies until tender, about 7-8minutes.
4. Add meatballs, stewed tomatoes, tomato sauce, tomato paste, agave syrup and all spices.
5. Mix well, Cook on low 25-30 minutes.
6. Pour over cooked pasta and toss.