Fastest Quick-Lunch Ever: Mediterranean Wrap!

Ingredients:

• 1 tortilla wrap (I use the brand "Mission Carb Balance".) 
• 1 Original Laughing Cow cheese wedge (I use lite.)
• 1/2 cup (loose measure) mixed greens lettuce (or baby spinach) (I use arugula.)
• 1/4 cup shredded rotisserie chicken
• 3 tablespoons sun-dried tomatoes packed in oil and herbs (I only use about a tablespoon.)
• 2 tablespoons fresh basil pesto (I only use about a tablespoon.)
• 1-2 tablespoons crumbled feta cheese

Directions:

• ASSEMBLY: Set out the tortilla and spread the Laughing Cow cheese wedge down the center of the tortilla.
• ASSEMBLY: Slightly to the left of the cheese, add the mixed greens. Top with the chicken, sun-dried tomatoes (add these with a fork to drain out some of the oil), and then spoon and gently spread the pesto on top. Crumble the feta cheese over the pesto.
• ENJOY: Fold the top and bottom in slightly and then tightly roll up the tortilla. Use a sharp knife to cut the wrap in half and enjoy immediately! (The Mission Carb Balance wraps are a bit on the small side, so I only fold the bottom in, roll, and keep the top open.)
  *www.chelseasmessyapron.com

Skillet Chicken Parmesan

Serves 4.

Ingredients:

2 boneless, skinless chicken breasts, halved horizontally

Kosher salt and freshly ground black pepper

3 large eggs

1 cup all-purpose flour

2 cups panko bread crumbs

1 cup grated Parmesan cheese, divided

2 tablespoons finely chopped fresh basil, plus more for garnish

Grated zest of one lemon

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

3 tablespoons EVOO

1 tablespoon unsalted butter

2 cups your favorite marinara sauce (homemade or store bought)

8 ounces fresh mozzarella, sliced thin

Spaghetti, zucchini noodles, or spaghetti squash, for serving (optional)

Directions:

1. Preheat the oven to 350 degrees.

2. Slice the chicken breasts in half horizontally, and if needed, place the chicken between two sheets of plastic wrap or parchment and pound with a meat mallet until about 1/4" thick.  Season with salt and pepper on both sides.  Set aside.

3. Beat the eggs with 1 tablespoon of water in a shallow dish.  Place the flour in a second shallow dish.  In a third shallow dish, combine the panko, 3/4 cup of the Parmesan, the basil, lemon zest, garlic powder, and onion powder.

4. Dip the chicken cutlets first into the flour, then into the egg mixture, and finally into the panko mixture, pressing to ensure all crumbs adhere.

5. Heat the EVOO and butter in a large, oven proof skillet over medium-high heat.  Add the chicken cutlets and cook until golden brown, about 3 minutes per side.  Remove the chicken, wipe out the skillet, then return the chicken to the pan.  Spoon the marinara over the cutlets, sprinkle with the remaining 1/4 cup of Parmesan, and top with slices of mozzarella.

6.  Transfer the skillet to the oven and bake for 10-15 minutes until the chicken is cooked all the way through (165 degrees) and the cheese has melted.  Serve warm with pasta or veggie noodles, or even a side salad!

*Two Peas and Their Pod Cookbook

Cheesy Stuffed Mexican Meatloaves

Serves 4.

Ingredients:

4 scallions, minced

2 bell peppers (of choice), thinly sliced into strips, or you can totally use poblanos too!

2 limes

1 cup jasmine rice

20 ounces ground pork

1/2 cup Panko

2 tablespoons southwest spice

1 cup Mexican cheese blend (or grate Colby instead)

1/2 cup sour cream

salsa (optional)

Directions:

1. Adjust rack to middle position and preheat oven to 450 degrees. Trim scallions and mince whites. Thinly slice bell peppers.  Quarter limes.

2. Place rice, 1¾ cup water, and a large pinch of salt in a medium, lidded pot. Bring to a boil over high heat. Once boiling, stir once, cover and reduce heat to low/simmer. NOW LEAVE IT ALONE!  Cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.

3. In a medium bowl, combine ground pork, scallion whites, Panko, southwest spice, and 2 tsp. salt. Divide mixture into quarters and flatten into ½-inch-thick rounds. Set aside half the cheese for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four, 1-inch-tall loaves.

4. Place meatloaves on one side of a lightly-oiled baking sheet (or just use parchment paper). Toss bell peppers on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake until meatloaves are just cooked through and peppers are lightly browned and tender, 15-20 minutes. Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted, about 2 minutes longer.

5. Fluff rice and 1 Tbsp. butter with a fork and season with salt and pepper. (I squeezed a lime wedge over rice and stirred to combine.)  Divide rice between plates. Top with meatloaves, roasted peppers, salsa (if desired), and a dollop of sour cream (I also squeezed a lime wedge over the sour cream). 

*Adapted from www.hellofresh.com

Crispy Chicken with Garlicky Orzo

Serves two; double recipe for additional portions!

Ingredients:
1 Roma tomato
6 oz. orzo
2 tablespoons garlic herb butter (I got mine at Mariano's and they're already in tablespoon portions!)
4 oz. baby spinach, chopped
1/8 cup Parmesan cheese
2 chicken breasts (pounded to thickness of cutlets) or 2 chicken cutlets
1/2 cup Panko breadcrumbs

Directions:
1. Cut tomato into ½-inch cubes. Add to a medium pan and place over medium-high heat. Cook, stirring occasionally, until just softened, 2-3 minutes. Stir in the orzo. Cook, stirring, for about 1 minute. Season with salt and pepper.

2. Pour 1 cup water and a large pinch of salt into pan. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until al dente, 9-11 minutes. (TIP: If mixture seems dry, add more water to loosen, ¼ cup at a time.) Remove pan from heat and stir in garlic herb butter, spinach, and the Parmesan.

3. On a plate, season chicken with salt and pepper. Brush each with 1 tablespoon sour cream (top and bottom). Dip into Panko mixture one piece at a time, coating all over and pressing to adhere. Heat a ¼-inch layer of oil in another large pan over high heat.  Add breaded chicken and cook until crisp and cooked through, 3-5 minutes per side, lowering heat if it browns too quickly. Transfer to a paper-towel-lined plate. Season with salt.

4. Serve chicken with garlicky orzo.  Enjoy!

*www.hellofresh.com

Meatloaf Balsamico

Serves two.  Delish!

Ingredients:
1 clove garlic, minced
1.5 teaspoons dried parsley
1/2 yellow onion, grated
1/4 cup Panko breadcrumbs
10 oz. ground beef (85/15)
1 Tablespoon balsamic vinegar
2 Tablespoons ketchup

salt and pepper

Directions:
1. Preheat oven to 450 degrees.  Using a box grater, grate half of a yellow onion.  

2. In a large bowl, combine minced garlic, parsley, grated onion, Panko, ground beef, and 1/2 teaspoon salt.  

3. Season with pepper, then mix with hands to combine.  Form into two 2-inch-tall loaves and place on a lightly oiled baking sheet.

4. In a small bowl, mix balsamic vinegar and ketchup, then brush onto meatloaves.

5.  Bake in oven until no longer pink in the center, about 25 minutes.


*www.hellofresh.com

Pasta Fagioli (Olive Garden Copycat)

Ingredients:

• 1 Tbsp. olive oil, divided
• 1 lb. lean ground beef
• 1 1/2 cups chopped yellow onion (about 1 medium)
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz.) cans tomato sauce
• 2 (14.5 oz.) cans low sodium chicken broth or beef broth (I used an entire 32 oz. container.)
• 1/2 cup water, then more as desired
• 1 (15 oz.) can diced tomatoes
• 2 tsp. granulated sugar
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 3/4 tsp. dried thyme
• Salt and freshly ground black pepper to taste
• 1 scant cup dry ditalini pasta
• 1 (15 oz.) can dark red kidney beans, drained and rinsed
• 1 (15 oz.) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp. minced fresh parsley, optional

Directions:

1. In a large pot over medium-high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. 
2. Drain fat from beef then transfer beef to a plate, set aside. Heat 1 Tbsp. olive oil in same pot. 
3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes.  Season with salt and pepper.  Add garlic and saute 1 minute longer. 
4. Add chicken/beef broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and cooked beef then season with salt and pepper to taste. 
5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
6. Meanwhile, in a separate sauce pan, prepare ditalani pasta according to directions on package, cooking to al dente.
7. Add cooked and drained pasta to soup, along with kidney beans and great northern beans. Thin with a little more broth or water if desired.  Over time, pasta will soak up liquid.
8. Allow to cook 1 minute longer. Stir in optional parsley, and serve warm with grated Romano or Parmesan cheese.

   *www.cookingclassy.com

Baked Chicken with Cream Cheese, Spinach, and Mozzarella

Can be made ahead of time!  This is sooooo good and super easy!

Ingredients:

Marinade:

• 3 cloves garlic, minced (I just used a heaping teaspoon of pre-minced garlic.)
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon Italian seasoning

Additional Ingredients:

• 2 large boneless skinless chicken breasts, cut horizontally to make four breasts
• 3-4 oz. cream cheese, softened
• 2-3 cups spinach, chopped
• 1 tablespoon olive oil
• 4-6 oz. Mozzarella cheese, shredded

Directions:

1.  Slice chicken breasts horizontally and place flat into Ziplock bag.  In a small bowl, combine olive oil, garlic, Italian seasoning, red pepper flakes (optional), 1 teaspoon of salt, and 1/2 teaspoon black pepper.  Stir to combine and spoon over chicken in Ziplock.  Seal and massage chicken from outside of bag until coated. Set aside while you prep the remaining ingredients.

(If prepping to eat immediately, now would be the time to position a rack in the center of the oven and preheat the oven to 400ºF while you prepare the rest of the ingredients.)

2. Chop spinach and quickly wilt in a medium skillet with 1 tablespoon olive oil and a pinch of salt and pepper.  Set aside.

3. Remove chicken from bag and arrange on baking dish.  Distribute softened cream cheese evenly between four breasts and spread over the chicken.  Lay sauteéd spinach on top of the cream cheese. Finally, sprinkle Mozzarella over the top.

(If prepping early in the day, at this point, cover baking dish with plastic wrap and refrigerate until ready to bake.)

4. At 400ºF, bake for 20-30 minutes.  (I baked mine for 25.)  Chicken is done when cooked through to an internal temperature of 165˚F.  Serve warm with a side of choice.  Enjoy!

*www.eatwell101.com