Lemon-Chicken Angel Hair Pasta

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Time until ready: 15 minutes

Serving size: 4

What you'll need:
9 ounces of refrigerated Angel Hair Pasta
1 1/2 cups of cooked diced chicken
1/3 cups of melted butter
3 tablespoons lemon juice
2 tablespoons of fresh chopped parsley
1/4 teaspoon of marjoram
1/4 teaspoon of garlic powder

What to do:
Prepare the angel hair pasta according to the directions on the package. Cut your chicken into small slices. Toss the pasta with the chicken, butter, lemon juice, parsley and garlic. Season with salt and pepper.

French Pancakes

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Time until ready:2

Serving size: 15 minutes

What you'll need:
2 cups of flour
1 cup of milk
3 eggs, beaten
1 1/2 tablespoons of sugar
1 1/2 tablespoons of melted butter

What to do:
Mix the eggs, flour and sugar. Add the milk and melted butter slowly. Mix and beat well. Drop 1 1/2 tablespoons of the mixture at a time in a well greased (buttered preferably) frying pan, spreading the mixture by a turning movement in the frying pan until it starts to thicken. The pancake must be thin and cooked on both sides. Serve with powdered sugar. Optionally you can roll jam or fruit into the pancake.

Burrito Casserole

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Time until ready: 25 minutes

Serving size: 6

What you'll need:
8 small flour tortillas
2 cups of refried beans
2 tablespoons of canola oil
1/2 small diced red onion
1 1/2 pounds of ground beef
1 1/2 cups of salsa
1 minced fresh jalapeno pepper
1 1/2 cups of cheddar cheese

What to do:
Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, 1/2 inches in width and set aside. Line the bottom of a 9 by 13 inch casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and saute for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

Easy Egg Muffin Melts

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Time until ready: 15 minutes

Serving size: 2

What you'll need:
2 English muffins
1 tablespoon of butter
4 eggs
2 tablespoons of milk
1/2 teaspoon of salt
4 slices of turkey
1/2 cup of shredded cheddar cheese
paprika for garnish

What to do:
Toast English muffins until golden it's brown. Melt the butter in a medium skillet over medium heat. Beat the eggs with the milk and salt, then pour into the skillet and cook until softly scrambled. Remove from heat. Place a slice of ham or turkey on each English muffin half. Top with scrambled eggs, dividing equally among the four halves. Sprinkle with shredded cheese, then dust lightly with paprika. Arrange on a baking sheet and place under the broiler for just a minute or two, until the cheese is melted and bubbly. Serve immediately.

Mediterranean Portobello Burger

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Time until ready: 30 minutes

Serving size: 4

What you'll need:
1 clove of garlic
1/2 teaspoon of kosher salt
2 tablespoons of olive oil
4 portobello mushroom caps
4 large slices sourdough bread
1/2 cup of roasted red peppers
1/2 cup of chopped tomato
1/4 cup of crumbled feta cheese
2 tablespoons of Kalamata olives
1 tablespoon of red-wine vinegar
1/2 teaspoon of dried oregano
2 cups of baby salad greens

What to do:
Preheat your grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon of oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread. Combine the red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl. Grill the mushroom caps until tender, about 4 minutes per side. Grill the bread until crisp, about 1 minute per side. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.