Simply Made Parmesan Chicken 

Prep Time:15 mins
Cook Time: 30 mins 
Total Time: 45 mins 
Serving: 4 people 

Ingredients:

1. 4 skinless, boneless chicken breast 
2. 1 jar of Prego Mushroom tomato sauce 
3. 1 cup of bread crumbs Italian style 
4. 1/2 of grated parmesan cheese
5. 1 1/2 cups of mozzarella cheese

• Seasonings: cooking spray, sea salt, & black pepper (these are the staples you should have in your pantry)

Instructions: 

1. Pre-heat the oven to 375 F. Coat a 9-by-13 inch baking dish with cooking spray.
2. Place chicken breast on a cutting board and pound them with a mallet (not for long, don't go to thin). This will ensure that the meat becomes tenderized. 
3. Pour half of the prego sauce in the baking dish.
4. In a large bowl mix the bread crumbs with the parmesan cheese. 
5. Coat the chicken in cooking spray and then dip and press them into the breadcrumb mixture. Then place the coated chicken into the backing dish on top of the prego sauce.
6. Top the chicken with the remainder of prego sauce, spread it evenly over all the chicken. Let it cooking for 25 mins, then add mozzarella cheese on top and place back in oven until its melted. 

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Braised Cod covered in Tomatoes 

Prep Time: 10 mins 
Cook Time: 15 mins 
Total Time: 30 mins 
Serving: 4 people

Ingredients:

1. 4 pieces of fresh cod fish
2. 1 variety pack of baby tomatoes 
3. 1 tablespoon of oregano 
4. 1 pinch of red pepper flakes 
5. 2 tablespoons of green chives 

• Seasonings: sea salt, black pepper, 2 tablespoon avocado oil, 1/2 tablespoon of minced garlic, juice of 1/2 lemon 

Instructions:

1. Sprinkle both sides of each piece of cod with sea salt & black pepper 
2. In a large skillet over medium heat, heat the avocado oil. When the oil is simmering throw in the sliced baby tomatoes and begin sautéing them. Add in the oregano, minced garlic, and red pepper flakes. 
3. Place the cod in the skillet on top of the tomatoes. Cover and cook for about 15 mins, until the fish was opaque and reaches an internal temperature of 145 F.
4. Serve cod on a serving tray with tomatoes on top, & enjoy!

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Pesto Pasta with Chicken 

Prep Time: 15 mins
​Cook Time: 25 mins 
Total Time: 40 mins 
Serving: 4 people 

Ingredients: 

1. One Box of whole grain penne pasta 
2. 2 whole skinless/boneless chicken breast (diced) 
3. 8oz jar of Prego pesto pasta sauce 
4. 1 cup of cherry tomatoes 
5. 1 cup of shredded parmesan cheese

• Seasonings: sea salt & black pepper + lemon juice 

Instructions:

1. Boil pasta for about 10 mins or until its al dente; drain the pasta.
2. Add chicken to the skillet and cook over medium heat. Season with sea salt, black pepper, and lemon juice. Oje chicken is done add in pasta.
3. Stir in prego pesto sauce with cheese and sliced cherry tomatoes.
4. Serve and enjoy!

*To make this dish gluten free- opt pasta out for quinoa or lentils. 

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Cheesy Mexican Quesadillas

Prep Time: 10 mins 
Cook Time: 20 mins 
Serving: up to 4 people 

Ingredients:

1. 1 1/2 cup of shredded mozzarella cheese 
2. 1(15 oz) can of black beans 
3. 1 bag of spinach 
4. 1 bowl of pre-diced tomatoes and onions 
5. 8 whole wheat tortillas 

• Seasonings: sea salt, black pepper, cooking spray, and avocado oil 
• *optional add in pre-made quesadilla chicken

Instructions: 

1. Pre-heat oven to 400 F, and coat baking pan with cooking spray.
2. In a medium skillet throw in the drained black beans with the pre-diced tomatoes and onions. Drizzle avocado oil over the veggies and add a pinch of salt and pepper.  
3. Once veggies tenderize add in the entire bag of spinach until it wilts. 
4. Place the 8 wheat tortillas on the baking sheet, allow them to crisp in oven for 5- 8 mins, then add veggies mixture with cheese until its melted and gooey! 
5. Slice then serve!

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