DIRECTIONS

1. Preheat oven to 375 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Make parchment packs: Cut four sheets of parchment. Place 1/4 of the zucchini in the middle and drizzle with 1/2 tablespoon olive oil and fillet of salmon.
3. Brush salmon with garlic butter marinade and season with pepper.
4. Bring two sheets together and fold down over salmon, then tightly roll up sides. Repeat until you have four packs. Transfer to a baking sheet.
5. Bake salmon until cooked through, 15 minutes.
6. Open packs, garnish with parsley and Parmesan, and serve.

I have to give credit to delish.com for this recipe, you can go check this out and other fine dishes.

Lime & Tequila Steak

Ingredients
1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil

Garnishes:
1/2 cup chopped fresh cilantro
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges

Directions

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas

Asian Zucchini Noodles

Ingredients:

• 1/2 cup chicken or vegetable broth
• 2 Tbsp low sodium soy sauce, coconut aminos, or Braggs liquid aminos, divided
• 2 tsp potato starch, or cornstarch
• 3 Tbsp olive oil, divided
• 1 Tbsp minced garlic
• 1 tsp minced fresh ginger
• 1-1.5 lb chicken tenders, diced
• 1 large red bell pepper, chopped
• 1/2 cup sliced red onions
• 1.5 cups sugar snap peas
• 2-3 medium zucchini, cut into noodles (use a vegetable spiralizer)Here’s a great site for a recipe on the zuchinni noodles, click here!
• Toasted sesame seeds, for garnish

Instructions

1. In a small bowl, whisk together the broth, 1/2 of the soy sauce and starch. Set aside.
2. Place a large sauté pan or wok over medium heat. Add 2 tablespoons olive oil and and heat it for 1 minute.
3. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
4. Add the chicken & remaining soy sauce to the pan and cook, stirring as needed, until cooked through, about 4 minutes.
5. Season the chicken lightly with sea salt and pepper and then transfer to a plate, leaving any liquid in the pan.
6. With the pan still on medium, add the remaining 1 Tablespoon of olive oil, then add the bell pepper, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
7. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the cooked chicken back to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1-2 minutes.
8. Transfer to serving plates, sprinkle with toasted sesame seeds & serve immediately

Chicken Pineapple Skewers

Chicken Cassarole

CHICKEN  CASSEROLE

Ingredients
– 2 pounds chicken thighs, diced
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– ½ teaspoon garlic powder
– 1 – 24-ounce jar marinara sauce
– ½ cup shredded Parmesan
– 1­½ cups shredded mozzarella cheese
– 1 cup panko, toasted
– 2 tablespoons olive oil
– ¼ cup fresh herbs (parsley, basil, oregano, etc.), chopped

OPTION: 2 Med yellow zuchinni, spiralized into noodles and steamed until tender.  Sprinkle with garlic and add 2 Tbls butter

How To

1. Preheat the oven to 350 degrees Fahrenheit. Oil an 11­½-inch-by-7­½-inch baking dish with coconut or olive oil.
2. Place the chopped chicken into the pan and season with salt, pepper and garlic powder.
3. Pour the marinara sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce.
4. In a small bowl, combine the panko, herbs and olive oil. Spread the seasoned panko evenly over the top of the cheese layer.
5. Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling.   Option, serve over zuchinni noodles.  Here’s a great link for a delicious recipe for zuchinni noodles.