Pasta With Pepper, Zucchini, & Mozzarella

In a hurry or just don’t like to cook? Try these 6 recipes all under 30 minutes that we’ve combined to make it really easy for you. Make it for dinner and save the leftovers for lunch the next day!

Ingredients

• 2 tbsp. unsalted butter
• 1 tbsp. extra-virgin olive oil
• 3 small bell peppers, thinly sliced
• 1 small onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 medium zucchini, cut into 1/2"-thick slices
• 12 oz. fettuccine or tagliatelle pasta
• 4 oz. smoked mozzarella, grated (about 1 cup) + more for serving
• 1/4 c. fresh basil, torn, and more needed for serving

Preparation

1. Heat butter and oil in a large skillet over medium-high heat.
2. Add peppers and onion, season with salt and pepper.
3. Cook, stirring often, until almost tender, 10 to 12 minutes.
4. Add zucchini and cook until peppers are tender and zucchini is crisp-tender, 4 to 6 minutes.
5. Meanwhile, cook pasta according to package directions.
6. Reserve 1 cup pasta water; drain.
7. Add pasta, mozzarella, basil, and 1/2 cup of reserved pasta water to pepper mixture and toss to coat. (Add more pasta water if needed to create a sauce.)
8. Season with salt and pepper.
9. Serve topped with mozzarella and basil.

Grilled Chicken & Strawberry Salad

Ingredients

• 1/4 c. extra-virgin olive oil
• 2 tsp. lime zest
• 3 tbsp. lime juice
• 1 1/2 Honey
• Kosher salt
• Freshly ground black pepper
• 1 head Romaine Lettuce, torn
• 2 chicken breasts, grilled and sliced
• 2 c. Sliced strawberries
• 4 oz. Crumbled feta
• 1 c. cooked peas
• 1 avocado, sliced
• 1/2 c. sliced red onion

Preparation

1. Whisk together olive oil, lime zest, lime juice, and honey.
2. Season with salt and pepper and set aside.
3. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion.
4. Season with salt and pepper and drizzle with dressing.
5. Toss and serve immediately.

Snap Pea Slaw With Salmon

Ingredients

• 8 oz. snap peas, trimmed and sliced
• 2 scallions, sliced
• 1/2 red jalapeño, chopped
• 3 tbsp. Fresh cilantro, chopped
• 1 tbsp. fresh ginger, grated
• 1 tbsp. fresh lime juice
• 1 tbsp. rice vinegar
• 1 tbsp. canola oil
• 2 tsp. soy sauce
• Kosher salt
• Freshly ground black pepper

Preparation

1. Combine snap peas, scallions, red jalapeño, fresh cilantro, fresh ginger, fresh lime juice, rice vinegar, canola oil, and soy sauce.
2. Season with Kosher salt and freshly ground black pepper.
3. Serve with seared salmon.

Awesome Skillet Burritos

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• ⅛ teaspoon salt
• 1-pound 98% lean ground beef
• ⅛ teaspoon ground cumin
• ⅛ teaspoon paprika
• ¼ teaspoon chili powder, or to taste
• ¼ teaspoon garlic powder
• salt and fresh ground pepper, to taste
• 2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
• 1 can (15-ounces) red kidney beans, rinsed and drained
• ½ cup water
• 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
• 1 cup Shredded Taco Blend Cheese

For Garnish

• plain non-fat yogurt or sour cream
• avocado
• green onion, chopped

Preparation

1. Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
2. Add beef and cook until browned, stirring occasionally; drain.
3. Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
4. Stir in tomatoes and kidney beans.
5. Add water and bring to a boil.
6. Lower heat to medium-low and continue to simmer for 7 minutes.
7. Stir in tortilla wedges.
8. Add cheese on top and remove from heat.
9. Cover skillet and let stand for 5 minutes, or until cheese is melted.
10. Garnish with yogurt or sour cream, avocado, and green onions.

Skillet Chicken Caprese

Ingredients

• 1½ tsp. herbes de provence
• ½ tsp. garlic powder
• ½ tsp. paprika
• ⅛ tsp. cayenne pepper
• ½ tsp. salt
• ¼ tsp. black pepper
• 3 chicken breasts (boneless, skinless)
• 2 tbsp. olive oil
• 3 thick slices mozzarella cheese
• 1 c. cherry tomatoes
• ¼ c. basil leaves, chiffonade
• 2 tbsp. quality aged balsamic vinegar

Preparation

1. Preheat oven to 400 degrees.
2. In a small prep bowl, combine herbes de provence, garlic powder, paprika, cayenne pepper, salt and black pepper.
3. Season the chicken breasts on both sides.
4. Set a large oven-proof skillet over medium-high heat.
5. Add the olive oil.
6. When the oil is hot, add the chicken and sear on both sides until golden brown, about 3 minutes on each side.
7. Place skillet into preheated oven and bake until the chicken reaches an internal temperature of 165 degrees, about 20-22 minutes.
8. Remove from the oven and top the chicken breasts with cheese, return to oven and broil 2-3 minutes or until melty.
9. Remove and top with tomatoes and basil, drizzle with balsamic vinegar.
10. Serve immediately.

Orecchiette With White Beans & Spinach

Ingredients

• 2 tbsp. extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 2 tsp. vegetable bouillon base
• 12 oz. orecchiette or other short pasta
• 2 tsp. fresh thyme leaves
• 1 can small white beans, rinsed
• 2 c. baby spinach
• 1/2 c. finely grated Parmesan
• Freshly ground black pepper

Preparation

1. Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes.
2. Remove from heat, add 4 cups water and whisk in bouillon base.
3. Add orecchiette and thyme and bring to a boil.
4. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes.
5. Fold in beans, spinach, Parmesan, and 1⁄2 teaspoon pepper and cook until beans are heated through, about 2 minutes.