Chicken Marsala With Mushrooms

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Skip the restaurant and make this flavorful Italian favorite at home! Serve with Capellini pasta or a side of buttered mashed potatoes. Magnifico!

Makes: 4 Servings
Prep Time: 35 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Place chicken on a cutting board. Cover with plastic wrap and pound out to about 0.25″ thickness.
  2. Sprinkle over flour, turning to coat, and shaking off excess. Season with salt and pepper.
  3. Heat oil in a large sauté pan set over a moderate heat until hot. Fry chicken in pan for 4-5 minutes on both sides until golden-brown and cooked through. Remove to a platter and cover with foil to keep warm.
  4. Add shallots and garlic to pan and sauté for 2 minutes before adding mushrooms and a pinch of salt. Sauté until tender, about 5 minutes.
  5. Stir in marsala, bring to boil, and cook for 2 minutes. Stir in broth and return sauce to a simmer.
  6. Whisk in butter by the cube until incorporated into sauce. Season to taste with salt, pepper and lemon juice.
  7. Spoon marsala sauce over chicken and sprinkle over parsley.

Nutritional Information:
Cal: 506
Protein (g): 56.2
Carbs (g): 14.4
Sugars (g): 1.1
Fat (g): 22.3
Sat. Fat (g): 6.8
Fiber (g): 1.1
Sodium (mg): 1123

Summer Salad with Chicken, Avocado & Grilled Peach Wedges

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This is the perfect salad for summertime and those ripe delicious peaches that are beginning to fill the markets! Recipe calls for shredded chicken but go ahead and throw your chicken on the grill too! Enjoy!

Makes: 4 Servings
Prep Time: 15 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat grill to medium-high heat.
  2. Combine greens, chicken and avocado to a large mixing bowl. Season with salt and pepper and toss gently.
  3. Brush peach slices with oil and season lightly with salt. Grill over medium-high heat, covered, for about 2 minutes on each side or until lightly charred. Add to the mixing bowl.
  4. Whisk together fish sauce, water, vinegar, lime juice, sugar, garlic, chili, salt, and pepper to taste in a bowl until sugar and salt have dissolved.
  5. Pour dressing over salad and toss gently to combine before serving.

Nutritional Information:
Cal: 369
Protein (g): 28.8
Carbs (g): 21.1
Sugars (g): 10.6
Fat (g): 20.0
Sat. Fat (g): 2.9
Fiber (g): 7.5
Sodium (mg): 1162

Famous Gumbo – Contest Winner!

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This recipe was chosen by The Weil Team as the winner of our 2018 recipe contest. Lauren, our winner and local clean-eating enthusiast, developed the recipe (along with several more) and shares them on her blog: lick-your-plate.com/famous-gumbo

What You Will Need: Instant Pot

Click here for ingredients.

Cooking Instructions:

  1. Turn Instant Pot on to sauté and add 2 TBSP of ghee.
  2. Once your ghee has melted add in your green pepper, red pepper, onion, celery,  sausage, and your Taste of New Orleans Seasoning
  3. Sauté until all veggies are soft and sausages are slightly browned.
  4. Add in your TBSP of garlic and sauté until fragrant (about 1 minute)
  5. Hit cancel on your Instant Pot and add your broth, raw chicken breasts, okra, bay leaves, tomato paste, and diced tomatoes.
  6. Put the lid on your Instant Pot and cook on Manual for 12 minutes making sure your lid is in the sealing position.
  7. When the timer beeps quick release the pressure by turning your knob to venting
  8. Once all pressure has released and your lid has unlocked remove the lid and stir.
  9. Hit cancel and add your raw shrimp
  10. Select sauté and let your shrimp sauté for 4-5 minutes until shrimp are cooked and are opaque.
  11. Serve and enjoy!

TIP from Lauren: This is a one pot meal but because I like to stretch my Famous Gumbo as far as possible I like to serve mine over Cauliflower Grits for extra veggies!

Mongolian Beef Stir-Fry

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Make this restaurant style dish in the comfort of home! The family will not be disappointed when they taste this delicious stir-fry made with ground beef and lots of veggies! Add a bed of rice if your diet allows! Or even if it doesn’t. We won’t tell! 😉

Makes: 4 Servings
Prep Time: 20 min
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Whisk together soy sauce, sugar, vinegar, water, cornstarch, ginger, garlic and red pepper flakes in a mixing bowl until sugar dissolves.
  2. Heat half the oil in a large wok set over a moderate heat until hot. Add ground beef and cook until browned all over, breaking up into chunks with a wooden spoon. Transfer to a plate.
  3. Add remaining oil to wok followed by chilies, carrots, mushrooms, cabbage and pepper strips. Stir-fry until softened, about 3 minutes.
  4. Return beef to pan along with sauce from step 1. Bring sauce to boil, cooking until reduced and thickened, about 3-4 minutes.
  5. Serve immediately for best results.

Nutritional Information:
Cal: 529
Protein (g): 22.0
Carbs (g): 32.6
Sugars (g): 16.3
Fat (g): 37.2
Sat. Fat (g): 17.2
Fiber (g): 2.6
Sodium (mg): 1231

Mediterranean Soup

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This soup is wonderful! A recipe you may want to double and share with your favorite people. They will be so glad you did!

Makes: 4 Servings
Prep Time: 45 min.
Difficulty: Easy
Can Be Frozen? Yes

Click here for ingredients.

Cooking Instructions:

  1. Heat oil in large saucepan set over a moderate heat until hot. Stir in zucchini, leek, garlic and a pinch of salt, sweating for 7-8 minutes.
  2. In meantime, scrunch together ground pork, herbs, ½ tsp salt and ¼ tsp pepper in a mixing bowl. Divide and shape into meatballs.
  3. Stir tomato paste into sweated vegetables. Cook for 1 minute before stirring in orzo and broth.
  4. Bring to boil and then position meatballs in soup. Partially cover and gently simmer until orzo is tender and meatballs are cooked through, about 20 minutes; turn over meatballs occasionally.
  5. Stir in diced green beans and continue to simmer until tender, 3-4 minutes. Season soup with salt and pepper to taste.
  6. Divide between bowls and top with grated Parmesan.

Nutritional Information:
Cal: 636
Protein (g): 33.3
Carbs (g): 42.0
Sugars (g): 4.8
Fat (g): 36.1
Sat. Fat (g): 12.7

Creamy Baked Penne with Italian Sausage

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Who doesn’t love a great baked pasta?! This dish takes your standard baked pasta to another level with fresh thyme and asiago cheese. After you try this one out, You may never want to make it any other way!

Makes: 4 – 6 Servings
Prep Time: 1 hr.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. In a skillet, bring water to boil and add sausage; cook until water evaporates, about 10 minutes.
  2. Reduce heat to low and add 1 tbsp oil, cooking sausages until browned, 5 minutes. Remove from skillet and let cool briefly before roughly chopping.
  3. Meanwhile, cook pasta in a large saucepan of salted, boiling water until ‘al dente, ‘ about 8-10 minutes. Drain well. Preheat oven to 350F.
  4. Heat butter and oil in a saucepan set over medium heat. Whisk in flour to make a roux, cooking for 2 minutes.
  5. Gradually whisk in milk and cook sauce until thickened, about 5 minutes. Fold in half the thyme and cheese. Set off heat and season with salt and pepper to taste.
  6. In a large oven-proof casserole dish, thoroughly combine pasta with sauce. Arrange sausage and tomatoes on top. Sprinkle remaining cheese and thyme on top.
  7. Bake for 25-30 minutes until golden-brown before serving.

Nutritional Information:
Cal: 717
Protein (g): 28.0
Carbs (g): 97.8
Sugars (g): 9.5
Fat (g): 24.9
Sat. Fat (g): 10.1

Smoked Salmon Rolls with Fresh Cheese

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What a lovely time of year for cooking exciting new dishes to share with others! These salmon rolls are sure to impress too! We love to hear from friends making our recipes so please share and/or tag us on your favorite social media site! If you come up with helpful tips, we want to hear those too! Let’s finish 2018 with friends, family, love & laughter… and great food of course!

Makes: 8 Servings
Prep Time: 40 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Blend together flour, eggs, milk, salt, butter and dill in a food processor until smooth. Pour into a jug.
  2. Heat a little oil in a non-stick frying or crepe pan set over a medium heat until hot. Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
  3. Cook for 1-2 minutes until golden underneath. Flip and cook for a further minute or so. Remove to a plate and repeat the process using a little more oil for each crepe
  4. Beat cream cheese and ricotta cheese with dill and 2-3 tbsp hot water in a bowl until creamy and spreadable, adding more water as needed. Season to taste with salt.
  5. Spread over cooked pancakes and top with smoked salmon slices. Drizzle with lemon juice. Roll up into cigar-shapes and cut into bite-size pieces. Serve with a dill garnish.

Nutritional Information:
Cal: 306
Protein (g): 17
Carbs (g): 16
Fat (g): 19
Fiber (g): 1


Pumpkin & Sweet Potato Soup

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Feeling a chill in the air? Heat up the stove and get cooking! Your favorite fall fruit is finally in season! The PUMPKIN! And we have the perfect recipe to whip up with your favorite fancy grilled cheese sandwich! This pumpkin and sweet potato soup will have you coming back for more. ENJOY!

Makes: 4 Servings
Prep Time: 1 hr.
Difficulty: Easy
Can Be Frozen? Yes

Click here for ingredients.

Cooking Instructions:

  1. Heat olive oil in a large saucepan set over a medium heat. Add onion, garlic and a pinch of salt, and sweat for 5 minutes.
  2. Add pumpkin and sweet potato, stir well, and cook for 5 minutes. Stir in wine and let bubble and reduce by three-quarters.
  3. Stir in cumin and cover with broth. Bring to a simmer and the cook steadily until vegetables are soft enough to blend, 25-30 minutes.
  4. When ready, stir in cream and purée with an immersion blender until smooth. Season with salt and pepper.
  5. Ladle into bowls and garnish with a swirl of cream, pumpkin seeds and basil leaves.

Nutritional Information:
Cal: 320
Protein (g): 6
Carbs (g): 27
Fat (g): 20
Fiber (g): 5

Chicken & Sweet Potatoes with Rice & Beans

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Fall is upon us and with cool air moving in, nothing sounds better than a hearty, flavorful home-made meal! Before you start your weekly pot of chili, give this recipe a try!

Makes: 4 Servings
Prep Time: 40 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 400°.
  2. Place sweet potatoes and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until softened and slightly browned, about 20 minutes.
  3. Place rice in a small saucepan. Add 2 cups water and a pinch of salt. Cover and simmer until the water is absorbed and the rice is cooked, about 20 minutes.
  4. In a small bowl, stir together the lime juice, canola oil and cumin.
  5. In a large bowl, combine the cooked rice, sweet potatoes, bell pepper, chicken, sweetcorn and black beans.
  6. Pour in the cumin vinaigrette and cilantro, and mix gently until well-combined. Divide between plates and garnish with more cilantro.

Nutritional Information:
Cal: 280
Protein (g): 14
Carbs (g): 35
Fat (g): 10
Fiber (g): 8

Roasted Pepper Hummus with Tortilla Chips

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Hummus is a great snack or meal to eat at any time of the year thanks to its bountiful fiber and fat content. However, with the summer sun bringing peppers and chilis into the forefront, now is a great time to spice up your regular hummus with a bunch of red flavor! This roasted pepper hummus is everything a summer hummus should be–creamy, filling, and a small tinge of that sweet spice derived from the roasted peppers. Eat it with tortilla chips for a satisfying crunch! Details of our upcoming recipe contest can be found below, as well.

Makes: 4 Servings
Prep Time: 50 mins.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 400°. Place the bell pepper on a baking sheet and drizzle with olive oil. Roast for 15 minutes.
  2. Add the chili pepper to the tray and drizzle with more olive oil. Roast for 15-20 minutes until lightly charred. Place in a plastic bag, tie, and let cool.
  3. When cool, peel the skin from the pepper and chili pepper and remove the seeds.
  4. Combine the flesh with chickpeas, lemon juice, garlic, cumin, coriander, paprika, tahini and water in a food processor. Pulse until creamy. Add salt to taste.
  5. Serve hummus in a bowl with a garnish of chopped parsley, a drizzle of extra-virgin olive oil and the tortilla chips on the side.

Nutrition Information:
Calories: 500
Protein: 10g
Carbs: 46g
Fat: 33g
Fiber: 8g

And with this recipe comes a new contest!

It’s contest time! 🎊🥘🤩

This year, we want to feature YOUR RECIPE on one of our monthly postcards and weekly social media posts! The winner will also receive a kitchen-themed gift basket valued at over $200! 🎉 Details of gift will be coming soon.

Post your recipe to our Facebook page by Sept. 30th to enter. Winner will be announced October 12th. We’re looking forward to making & tasting all the great recipes!
Run to your kitchen, grab all of your family recipes, and start narrowing them down to the best ones!

If you’ve made this hummus and enjoyed it, let us know! Send pictures of the dish our way via any of our social networks: Twitter, Facebook, or Instagram. If you have a knack for cooking, feel free to check out our previous monthly recipes on our blog. You can also like this post on Facebook!