This is a very yummy pasta recipe.

2 teaspoons vegetable or canola oil (I usually just spray my pan with olive oil from mister bottle)
8 ounces boneless skinless chicken breasts
1 cup fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 cup chicken broth
1/2 cup evaporated milk
4 tablespoons whipped cream cheese
1 1/2 cups freshly grated Parmesan cheese
freshly ground black pepper, to taste
2 cups hot cooked fettuccine
chopped fresh parsley, for garnish

1. Heat oil in skillet. Add chicken and cook 3 minutes on each side, or until tender and cooked through. Remove chicken from pan, let it rest for a couple of minutes, then slice into small strips and set aside. 
2. Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until mixture thickens- stirring occasionally. Stir in cheeses and pepper. 
3. Return the chicken to the skillet; cook, stirring for about 2 minutes, until chicken warms up. 
4. Arrange fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.
Recipe Source - Recipe Girl
I like to make these on Sunday and then eat them throughout the week for breakfast. They are easily reheated in the microwave. 

olive oil spray
1/2 medium onion, diced
2 garlic cloves, crushed
1 medium tomato, diced
6 oz turkey kielbasa, diced
2 cups baby spinach
5 large whole eggs, beaten
4 large egg whites
1/3 cup fat free milk
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp black pepper
3 oz shredded cheddar cheese

Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
Spray a non-stick skillet with olive oil and heat on medium.  Sauté onions until soft, and then add the garlic, tomato, and kielbasa. Sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute.  Set aside.

Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth. Add the cheese and cooked kielbasa mixture to the bowl and mix well. Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm. Serving size is two muffin-sized quiches. 
These can be frozen and reheated later.

Recipe modified from Skinnytaste

For the Fish:
4-6 Tilapia Filets
1 T olive oil
1 T fresh lime juice
1/2 t cumin
1/2 t chili powder
1/2 t paprika
Flour tortillas

For the sauce:
1/4 cup sour cream
2 t of the liquid from a can of chilis in adobo sauce
1 t lime juice

Possible toppings: (obviously  top them with whatever you like - these are just my favorites for this particular recipe)
queso fresco
fire roasted corn (can roast your own in the oven or on the grill if you wish)
shredded lettuce or cabbage
chopped cilantro

Preheat your grill to medium high heat.

Whisk together the olive oil, 1 T lime juice cumin, chili powder and paprika. Put the fish filets in gallon ziplock bag, and pour the marinade over the fish. Let it marinade for 15 minutes.

Mix the sour cream, adobo sauce and lime juice together. Set it aside to let flavors meld.

Grill the fish for about 3 minutes on each side until it easily flakes.

Serve on warm tortillas with desired toppings.

This is a quick recipe to make on a busy night, but it has the appearance of a "fancy" dish. If you don't want to use the wine, you can substitute chicken broth.

4 (6 oz) boneless skinless chicken breasts
Salt and freshly ground black pepper
1 Tbsp olive oil (I just use my olive oil mister bottle to cut back on the oil)
1 clove garlic, finely minced
1/4 cup white wine (or substitute low-sodium chicken broth)
1/2 cup heavy cream (could also sub half-and-half or evaporated milk)
2 Tbsp Dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey

Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.

Add garlic to remaining oil in pan and saute 10 seconds, then add wine or chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1 - 2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.

Recipe modified from Cooking Classy
These are very tasty and make great leftovers for lunches.


1 package egg roll wrappers
1 lb. lean ground beef
1 dill pickle, finely diced
1/8 c. ketchup
1/8 c. mustard
1 c. shredded cheddar cheese
garlic powder
onion powder
seasoned salt
water (for sealing the egg roll wrappers - see pkg. directions)
olive oil in mister bottle

1.  Preheat oven to 400 degrees. In a medium skillet, brown the ground beef. Sprinkle with garlic powder, onion powder, seasoned salt, and pepper to your own taste.
3.  Add the cooked pickle, ketchup, mustard, and cheese to the cooked ground beef.
4.  Place 2 heaping tablespoons of the meat mixture in the middle of an egg roll wrapper. Fold according to the package directions  Take your finger, dip it in water and dampen all sides of the egg roll. 
5.  Place the rolls on parchment paper sprayed with olive oil on a baking sheet. Once they are all on the sheet, spray the top of them with olive to help them brown in the oven.
6.  Bake for 15-20 minutes until they are golden brown.
7.  Serve warm with nacho cheese sauce, ketchup, mustard or salsa.

 Recipe modified from Ally's Sweet and Savory Eats
Delicious hearty soup that is easy to make.

1 tablespoon olive oil
8 ounces pancetta, diced
3-4 garlic cloves, minced
2 shallots, chopped
1 1/2 cups shredded carrots
1/2 teaspoon thyme
8 cups chicken broth
16-20 ounces cheese tortellini
2 cans white beans, drained
1/4 cup fresh parsley
Black pepper, to taste
Grated Parmesan cheese, for garnish

1. In a large pot, heat the olive oil over medium high heat. Add the pancetta, garlic, shallots, carrots and thyme and cook until the pancetta is crispy, 5-7 minutes.
2. Add the chicken broth and bring to a boil.
3. Add the tortellini and beans and simmer until tortellini is tender. (Cooking time will vary depending on whether your pasta is fresh or frozen).
4. Stir in fresh parsley and season with pepper, to taste. Serve with Parmesan cheese for garnish.
Recipe Source - Let's Dish

4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. 

In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. 

Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. 

Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. 

Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 minutes. Unwrap and serve warm.

Recipe Source - Cooking Classy