1/3 cup sun-dried tomatoes with oil (2 tablespoons) 1 lb chicken breast sliced in half, chopped 3 garlic cloves, minced salt Paprika 1 cup and half(and more) - (half milk-half cream to form a lighter cream) 1/4 teaspoon salt 1 cup Asiago cheese, grated 8oz penne pasta (use gluten free brown rice penne, for gluten free version) 2 cups fresh spinach Use sun dried tomatoes in oil- if the sun dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun dried tomatoes and minced garlic on medium heat. Heat sun dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken Breast to the sun dried tomatoes and oil Generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely. To the same skillet with chicken and sun dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt-bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce- if 1/4 teaspoon salt was not enough, add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything- cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Servings: 4 INGREDIENTS 2 tablespoons oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 large red onion, sliced 1 teaspoon salt 1 teaspoon pepper 1 pound ground turkey 1 1-ounce packet taco seasoning 1 28-ounce can diced tomatoes, drained 2 cups cooked rice 1 can black beans, drained and rinsed 1 can corn 1 jar salsa 1 lime, sliced into wedges Cheddar cheese Fresh cilantro, for garnish PREPARATION Heat oil in a large skillet over medium-high heat. Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate. Season with taco seasoning, stir, cooking until meat has browned and cooked through. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat. To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

2 avocados, flesh 1/2 14oz can artichokes, chopped 1/2 cup chopped fresh basil 1/4 cup low fat cottage cheese 1 tablespoon lemon juice 1 teaspoon crushed garlic 1/2 tsp each black pepper, sea salt, red pepper seasoning and smoked paprika 4 large chicken breasts 1 tablespoon each: dried basil, thyme, onion 1 teaspoon each, pepper flakes, garlic powder, sea salt In high speed blender or food processor, add all avocado filling ingredients, except artichokes and blend until smooth. Stir in chopped artichokes. Place in fridge until needed. Preheat oven to 350 degrees F. Take out chicken breast, and butterfly with knife( cut Breast in half horizontally but not all the way through so that it is still in one piece). Place 1/4 mixture in each breast, and fold back top half of chicken to "close". I'm a shallow bowl, mix all the dried seasonings and salt together. Sprinkle rub mixture on each breast on both sides, and place on a cookie pan sprayed with non stick spray. Cook in oven for about 20 minutes, or until chicken is done.