Ingredients

Chicken

• 8 chicken legs patted dry with a paper towel
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper

Salad

• 2 cucumbers
• 1 package grape tomatoes
• 1/2 red onion
• 1 bunch fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon red wine or apple cider vinegar
• 1/2 teaspoon celery salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees
2. In a large bowl, toss chicken legs with olive oil and sprinkle in all spices, mixing well to coat evenly
3. Place chicken on a large baking sheet lined with foil and bake for 25 minutes or until internal temperature reads 165, turning halfway to brown evenly
4. Dice the cucumber, tomatoes, and onion
5. Combine veggies in a large mixing bowl with the olive oil, vinegar, celery salt, and pepper
6. Finely chop the fresh parsley and add one large handful to the salad, reserving a small amount to top chicken

Ingredients

• 2 cups wheat egg noodles
• 1lb sirloin or flank steak, cut into bite sized pieces
• 1 tablespoon olive oil
• 8 ounce package sliced white mushrooms
• 1 tablespoon all-purpose flour
• ½ cup warm water
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder
• 1 can low sodium beef broth
• ½ cup fat free sour cream
• ½ teaspoon black pepper

Instructions

1. Cook pasta according to package instructions
2. In a large sauce pan, heat olive oil over medium high heat
3. Add beef and cook 5 minutes or until beginning to brown
4. Remove beef from pan and set aside
5. Add sliced mushroom to hot pan and sauté for 5 minutes, stirring often
6. Add flour and cook 1 minute
7. Add water to deglaze pan and cook for 2 minutes
8. Return beef to pan and add mustard, onion powder and beef broth then cook for 3 minutes
9. Add sour cream and stir until heated through
10. Serve over 1 cup cooked pasta

Ingredients

• 1 tablespoon olive oil
• 1lb chicken tenderloins, cut into bite sized pieces
• 1 bag frozen stir fry vegetables, partially thawed and drained
• 1 cup low sodium chicken broth
• 2 tablespoons low sodium soy sauce
• 2 teaspoons cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Instructions

1. In a large sided pan or wok, heat the olive oil over medium heat
2. Add the chicken and cook for 5-7 minutes
3. Add the vegetables and cook for 5-7 more minutes
4. While the chicken and vegetables cook, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined
5. Add the sauce to the pan and cook until it has heated through and begun to thicken

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 3 cups chicken broth
• ½ bag frozen peas and carrots
• 15 ounce can crushed tomatoes
• 1 cup dried lentils
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme

Instructions

1. In a large sided pan or wok, heat the olive oil over medium heat
2. Add the diced onion and sauté for 5-7 minutes
3. Add the remaining ingredients
4. Bring to a boil, lower the heat, and simmer for 15-20 minutes until lentils are tender

Ingredients

• 1 tablespoon olive oil
• 1 lb sweet Italian sausage links
• 1 box grape tomatoes, halved
• 1 bag frozen cut green beans
• 2 baking potatoes, diced
• ½ tablespoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon each salt and pepper

Instructions

1. Preheat oven to 350 degrees
2. Slice the Italian sausage into rounds
3. In a large bowl, mix tomatoes, potatoes, and green beans with the olive oil and seasonings then stir well
4. Add the sausage rounds to the vegetable mixture and toss to combine
5. Spread the mixture evenly across a large foil lined baking sheet
6. Bake for approximately 25 minutes or until sausage is cooked through and vegetables are soft
7. Stir every 10 minutes to prevent sticking