Courtney the RDN

Rosemary Chicken This recipe is easy, quick, and has ingredients that are normally in my refrigerator. I also have a huge bush of rosemary that is ready to be used up, so I subbed fresh rosemary instead of the dried for this recipe.   Time: 20 minutes Serves: 2 (I doubled the recipe so I would have leftovers for lunch) Ingredients: 2 tablespoons olive oil 2 chicken breast or chicken thighs kosher salt and fresh ground pepper 1/4 cup Italian dressing  2 tablespoons canola oil 1 tablespoon dijon mustard 1 tablespoon dried rosemary or 3 tablespoons fresh rosemary Directions: 1. Heat olive oil in pan over medium heat.  2. Salt and pepper both sides of the chicken. Cook in pan 5-6 minutes each side. Remove from heat and keep warm.  3. Mix Italian dressing, canola oil, dijon mustard, and rosemary in a bowl. Add sauce to pan and heat until it starts to bubble. Add the chicken back in and coat it well with the sauce.  4. Serve with a  side of your favorite vegetables. Green beans are my favori

 I tend to use a lot of similar flavors during the week since they are already in my refrigerator. So here is a recipe using many of the same ingredients from yesterday's Turkey Tacos Serves: 2 Time: 15 mintues Ingredients:  2 Mahi Mahi filets (I used frozen and waited for them to thaw, fresh works well too) Kosher Salt Garlic Powder Ground Pepper 2 Tablespoons olive oil 2 Tablespoons Soy Sauce 2 Tablespoons Sriracha 1/4 cup Sweet Thai Chili Sauce Directions:  1. Season thawed fish filets with salt, pepper, and garlic powder. 2. Heat olive oil in pan over medium heat. Cook fish 3 minutes on each side or until it is cooked through and flakes easily with a fork. Remove from heat and keep warm.  3. Add the soy sauce, sriracha, and sweet Thai chili sauce to the pan and heat through. Add the fish back in and let it get covered well with the sauce. Serve with your favorite vegetable. Leave a comment if you need the recipe for these buttery garlic mushrooms. Enjoy!

I've been making quite a few chicken recipes and needed a change. These are super easy to make. You can take out or add any chopped veggies you have laying around. If you're not a vegetable lover, ground meat is a great place to hide vegetables. I had one carrot that needed to be used up and a little bit of a red onion. You could add diced mushrooms, bell peppers, jalapeños, yellow or white onions. Really, there are no rules here.  Makes about 10 tacos or however many lettuce leave you have. Time: 20-30 minutes depending on what veggies you have to dice.  Ingredients: 1 tablespoon olive oil 2 cloves minced garlic 2 tablespoons minced ginger 1 pound ground turkey 1/4 red onion diced (optional) 1 carrot diced (optional) 2 tablespoons soy sauce 2 tablespoons sriracha about 10 leaves of butter lettuce (see picture below, I like to buy them in these containers with the dirt and roots, they last longer in the refrigerator) cilantro 1 diced tomato Directions: 1. Chop all ingredients. 

Zesty Marinara Chicken Serves 4 Time: 20-30 min Ingredients: 1 Tbs olive oil salt and pepper 4 small chicken breast or 4 chicken thighs 2 cups marinara sauce 1 medium tomato chopped 1/2 cup Italian salad dressing 1 1/2 teaspoon Italian seasoning 1 garlic clove minced 1 bag of frozen zucchini noodles 1/2 cup shredded mozzarella cheese Directions:  1. Heat olive oil in a large pan over medium heat. 2. Salt and pepper both sides of the chicken.  3. Cook chicken in pan 5 minutes on each side until no longer pink.  4. Remove chicken from pan and keep warm.  5. Add marinara sauce, tomato, Italian salad dressing, Italian seasoning, and garlic to pain. Stir well. Heat  through.  6. Cook zucchini noodles as directed on package- usually 5-6 minutes in the microwave.  7. Add chicken back to the sauce to make sure it is warm.  8. Plate zucchini noodles, which chicken on top and sauce from the pan. Sprinkle cheese on top. Enjoy!

Maple Dijon Chicken The weekend is almost here! I made this dish last night and I was surprised at how yummy it was! Now, there is maple syrup involved, so you'll want to make sure you pair this chicken with a non-starchy vegetable. I has a salad, but green beans would probably be really good mixed in with the sauce in this dish. I hope you enjoy it, I know I did.  Serves: 2 Time: 20 minutes Ingredients:  2 tablespoons olive oil 2 chicken breast or chicken thigh ( I made three to have lunch for the next day) kosher salt fresh ground pepper 1/4 cup maple syrup 2.5 Tablespoons dijon mustard 1/4 teaspoon of cornstarch Directions:  1. Heat oil in a large pan over medium heat.  2. Sprinkle salt and pepper on both sides of chicken. Place chicken in pan, Cook 5-6 minutes on each side, until chicken is no longer pink. Remove chicken from pan and keep warm (I normally put it on a plate in the microwave).  3. Add dijon mustard and syrup to the pan, whisk until smooth. Add cornstarch to the p