Red Snapper in a Lemon-Butter Sauce

Ingredients:

red snapper fillets

salt

pepper

all-purpose flour

EVOO

white wine or chicken stock

butter

zest and juice of 1 lemon

capers

Add EVOO to skillet and heat to medium-high. Salt and pepper both sides of fish. Dredge in flour. Place in skillet and cook approx 4 mins per side until golden brown and flakey. When done remove from skillet. Next deglaze pan with either white wine or chicken stock and let reduce for a few minutes. Add lemon zest, juice, capers and butter to chicken stock/wine, stir to incorporate, and let simmer for a few more mins for the flavors to combine. Serve sauce over fish.

Rigatoni with Italian Sausage

Ingredients:
1 lb rigatoni, cooked and drained
3 links italian sausage (mild, medium, etc.... your preference), cooked and sliced into coins
1 jar of your favorite marinara sauce (you could also certainly make your own)
minced garlic
1 can petite diced tomatoes
1 medium onion, chopped
garlic powder
chopped parsley, fresh
dried (or fresh) oregano
dried (or fresh) basil
crushed red pepper
baby bella mushrooms, halved or quartered (depending on size)
EVOO

In a large skillet over medium heat, saute 1 medium onion with EVOO. Sprinkle in crushed red pepper and add minced garlic when onion are translucent. Cook for a few more minutes to cook the garlic. Next add in the mushrooms. Reduce heat to low then add marinara sauce, diced tomatoes, garlic powder, parsley, oregano and basil. Stir to combine. Add in sausage to sauce and let simmer 10 to 20 minutes. Stir in pasta and serve. Garnish with fresh parsley.

Chicken Con Verdure

Ingredients:

boneless/skinless chicken breasts

italian salad dressing

celery, sliced

muchrooms, halved or quartered

matchstick carrots

green onion

flat leaf italian parsley

Place chicken in a baking dish. Add the vegetables, scattering them aound the chicken. Pour the salad dressing over the chicken and veggies, enough to coat well. Bake in preheated 350 degree oven until chicken is cooked through to an internal temperature of 165 degrees. Stir veggies several times during the cooking process. When chicken is done, remove from baking dish and slice into medallions. Transfer them into a preheated skillet on medium-high to brown on both sides (just a few minutes per side). Serve over a bed of rice and top with the veggies.