Thai peanut chicken & shrimp saute over black rice noodles with a fresh vegetable medley of bean sprouts, shanghai bok choy, jicama, carrots & chives

Sirloin with peruvian potatoes, asparagus, onion & garlic....

Chicken roulade with spinach & sun dried tomatoes over bowties & marinara

You will need:

2-4 chicken breasts

1/2 cup Thawed spinach

1/4 cup grated romano cheese

salt , pepper, garlic powder, onion powder

toothpicks

Pre heat oven to 350

Pound chicken breast out as thin as you can, be sure not to break through the skin

Season chicken with salt and pepper (or seasons of your choice)


In a large mixing bowl mix together spinach and sun dried tomatoes

Place a large spoonful of mixture to one end of the meat and roll. Seal with toothpicks.

In a non stick skillet with one tablespoon of olive oil on medium heat place meat into pan and let all side brown by rotating. Chicken does not need to be cooed entirely because it's going into the oven.

After all sides are browned transfer chicken on foiled baking sheet and put into 350 oven for 20 minutes

Let cool for ten minutes, remove toothpicks, slice and serve

Soy marinated chicken thighs with lime & ginger and asian vegetable crudite

Marinade:

1-2 stalks of chives

Small piece of ginger root grated (or ground ginger in the jar)

1 tablespoon chopped or minced fresh garlic (jarred will work even powder in a pinch)

¼ cup teriyaki sauce

1/4 soy sauce (low sodium or regular-use less if sodium is an issue, you can use more teriyaki instead)

1 tablespoon of honey

3 tablespoons lime juice (or more if desire)

zest of 1 lime

2 tablespoons orange juice

Marinate for 1 hour or up to 24 hours

Pan saute chicken thighs on both side until browned then pour remaining marinade into pan an cover. Cook for 15 minutes until chicken is cooked entirely through.

Chicken & gnocchi with artichokes, black olives, sundried tomatoes and feta over a ricotta/marinara pink sauce