MOGRO MOBILE GROCERY - Recipes

One-Pan Crispy Chicken with Zucchini & Red Potatoes

3/21/2019

Prep time: 10 minutes
Cook Time: 30 - 40 minutes

4 boneless skinless chicken breasts
Salt & pepper
4 tablespoons butter
½ cup Italian bread crumbs
⅓ cup grated Parmesan cheese
½ teaspoon garlic powder
2 tablespoons olive oil
2 medium zucchini, sliced
½ pound red potatoes, cut into quarters

Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

Greek Cucumber Salad

Prep Time: 10 minutes
⅓ cup thinly sliced red onion
¼ cup olive oil
1 ½ teaspoons red wine vinegar
1 ⅓ teaspoons dried oregano
2 cucumbers peeled, thinly sliced
1 cup plain greek yogurt
1 tablespoon fresh lemon juice
1 clove of garlic, chopped
¼ cup fresh dill, chopped
1 teaspoon salt, plus more to taste
Ground black pepper

Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

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Spaghetti Squash with Garlic & Herbs

3/14/2019

Prep Time: 15 minutes
Cook Time: 45 minutes

1 medium spaghetti squash, halved and seeded
Olive oil
Salt
2 cloves of garlic, minced
2 teaspoons white wine vinegar
¼ cup minced fresh parsley
2 tablespoons minced fresh basil
¾ cup shredded cheese of your choice
½ cup pine nuts (toasted)
Black pepper

Preheat oven to 375 F. Rub squash with a bit of olive oil and sprinkle with salt.
Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the inside with a fork to pull the strands away from the skin.
Place strands in a colander, press them with a paper towel and let them rest.
In a large skillet, heat 2 ½ tablespoons of olive oil over medium heat. Add garlic and cook for 1 ½ minutes until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon of salt.
Cook for about 2 minutes to heat through. Remove from heat and stir in cheese, then top with toasted pine nuts.
To with salt & pepper to taste if desired. You can also add crushed red pepper to garnish!

Sweet Potato Black Bean Burrito Bowls

Prep Time: 15 minutes
Cook Time: 20 minutes

Bowl
2 large sweet potatoes
2 bell peppers, cored and thinly sliced
1 small yellow onion, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon chile powder
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
3 ½ cups water
2 cups uncooked white rice
1 lime, juiced
¼ cup cilantro, minced
1 (15 oz) can black beans, drained rinsed
Crumbled cotija cheese (optional)
Minced cilantro to garnish

Dressing
2 cups packed cilantro with stems
3 garlic cloves
⅓ cup olive oil
¼ cup water
2 tablespoons red wine vinegar
Salt, to taste
Crushed red pepper flakes, to taste
Black pepper, to taste

Preheat oven to 435 F. Cube sweet potatoes into bite-sized chunks and add to a mixing bowl with sliced peppers, and onions. Drizzle with oil, chili powder, salt, garlic powder, cumin, smoked paprika, and onion powder. Toss to coat.
Add vegetables to a lined baking sheet and bake for about 20 minutes or until sweet potatoes are tender. Remove from the oven.
While the potatoes are roasting add water to a medium sized pot and set over high heat. Once water boils, add in the rice, cover and reduce heat. Cook for about 20 minutes or until water is absorbed and rice fully cooked.
Remove rice from the heat and stir in lime juice and cilantro, stir to combine, set aside.
Assemble bowls. Add rice and top with beans, sweet potato, pepper, onion, garnish with cheese and drizzle with homemade cilantro vinaigrette.
For dressing: add all ingredients to a blender and blend until smooth.

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Vegetarian Stuffed Bell Peppers

3/7/2019

Prep Time: 20 minutes
Cook Time: 25 minutes

1 teaspoon olive oil
2 cloves minced garlic
½ yellow onion, diced
½ jalapeno, seeded, diced
¾ cup uncooked rice or quinoa
½ cup vegetable broth
1 15 oz can black beans, drained
1 medium sweet potato, peeled diced

2 tomatoes, chopped
1 tablespoon chile powder
½ teaspoon cumin
½ teaspoon dried oregano
½ cup chopped cilantro
1 teaspoon red pepper flakes
Salt & pepper
3 bell peppers
¾ cup shredded cheese

Preheat oven to 400 F. In a saute pan over medium-high heat add olive oil. Add onion, jalapeno, garlic, and saute until onions begin to soften and turn translucent, about 4-5 minutes. Place into bowl and set aside.
Cook rice or quinoa according to directions.
While rice/quinoa is cooking place a medium pot over high heat and fill with water, bring to a boil and add diced sweet potato. Reduce heat to medium, cover and cook to about 6 minutes or until potatoes are fork tender. This might take more or less time depending on the size you dice your sweet potatoes.
Once tender, train sweet potatoes and place into bowl with cooked rice/quinoa and onion mixture. Gently stir in black beans, tomatoes, ½ cup vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt & pepper.
Arrange peppers in large skillet or baking pan and studd with a healing ½ cup of mixture. Cover with folk and bake for 20-30 minutes until tender . Uncover and sprinkle each with 2 tablespoons shredded cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with topping such as sour cream or your favorite hot sauce or guacamole.

Cucumber Salad with Charred Onion

Prep Time: 10 minutes
Cook Time: 10 minutes

1 fresno chile, thinly sliced into rings, seeded if desired
4 tablespoons red wine vinegar
2 medium red onions, sliced into ¼ inch rounds
4 tablespoons olive oil, divided, plus more for serving
Salt & pepper
1 cucumber, sliced into thin rounds
¼ teaspoon dried oregano

Heat a skillet on medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside. Place onions on a baking sheet drizzle with 2 tablespoons oil, season with salt & pepper. Turn to coat.
Saute onions until lightly charred and softened. About 2-4 minutes per side. Transfer to large bowl and toss with remaining 2 tablespoons of vinegar; let cool.
Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine.
Season with salt and pepper, and drizzle more oil on top if desired.

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Eggplant Wraps

2/27/2019

Prep Time: 15 minutes
Cook Time: 20 minutes

2 medium eggplants
2 tablespoons olive oil
1 tablespoon dried Italian herb mix
14 ounces spinach
16 sundried tomato pieces
3 tablespoons pine nuts, lightly toasted
5 ounces sharp cheddar, cut into 16 slices
Pinch of sea salt
Black pepper to taste

Preheat the oven to 350°F. You will need a large non-stick baking sheet.
Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.
Mix oil and the herbs together in a small bowl. Lightly brush each slice of eggplant with the herby oil. Heat a large frying pan over medium heat. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.
Wash the spinach in cold water, toss it in a hot medium saucepan until wilted, and drain off the excess liquid.
Assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.
Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.
Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.

Italian Chicken Skillet

Prep Time: 10 minutes
Cook Time: 20 minutes

4 large chicken cutlets (boneless skinless chicken breast cut into ¼ inch thin cutlets)
1 tablespoon dried oregano, divided
1 teaspoon salt, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1/2 cup all-purpose flour
Olive oil
8 ounces of mushrooms cleaned and sliced
1 pint grape tomatoes
2 tablespoons chopped garlic
1 tablespoon fresh lemon juice
1 ¾ chicken broth
Handful of spinach (optional)

Pat chicken cutlets dry. Season on both sides with ½ tablespoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Coat the chicken cutlets with flour; dust off excess. Set aside briefly.
Heat 2 tablespoons olive oil in a large cast iron skillet with a lid. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate.
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
Add the lemon juice and chicken broth.
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

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Vegetarian Spinach Meatless Meatballs

2/20/2019

Prep Time: 15 minutes
Cook Time: 25 minutes

14 ounces fresh baby spinach
⅔ cup crumbled feta cheese
1 tablespoon mixed dried herbs
1 egg
½ cup flour (you can also use oat flour or breadcrumbs here)
¼ cup olive oil
10 ounces dry spaghetti
2 tablespoons unsalted butter or olive oil
2 tablespoons soy sauce
1 medium zucchini, shredded
5 ounces tomatoes
Ground pepper

Add water and salt to a saucepan, bring to a boil.
Meanwhile, add spinach to large saucepan with splash of water. Place over medium-low heat and cover with a lid. Cook until wilted, 3-5 minutes. Rinse under cold running water to stop cooking process. Squeeze spinach to remove as much excess liquid as possible. Coarsely chop, set aside.
In a medium bowl, mix the feta, dried herbs and a generous amount of black pepper, the egg, and flour. Stir in the chopped spinach, the scoop heaping tablespoons of the mixture and roll into balls. Recipe should yield about 20 balls. You can either place them on a baking sheet with parchment paper in a preheated oven at 350 for 20-25 minutes, or fry them over medium heat in 2 tablespoons of oil per batch, turning, until golden brown on both sides, 3-5 minutes.
While cooking meatballs, add pasta to boiling water, cook according to package instructions. Drain.
Return pasta to the pan off the heat, stir in butter, soy sauce and shredded zucchini. Toss with cherry tomatoes. Serve.

Chicken Parm Zucchini Boats

Prep Time: 10 minutes
Cook Time: 45 minutes

4 medium zucchini or 1 large zucchini quartered
1 lb. ground chicken
¼ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves minced
1 cup pasta sauce
¼ cup grated parmesan cheese
½ cup shredded mozzarella cheese
Optional: sliced fresh basil for topping

Preheat oven to 400 F. Spray a 9X13 inch baking dish with cooking spray.
Place a large non-stick skillet over medium-high heat. Add chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8-10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving ¼ inch thick zucchini boat.
Place the zucchini in the baking dish cut-side up.
Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
Cover the baking dish with foil. Bake for 35 minutes.
Sprinkle with fresh basil & serve.

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Herb-Crusted Cauliflower "Steaks"

2/14/2019

Prep Time: 10 minutes
Cook Time: 35 minutes

1 head of cauliflower (1.5-2 lbs.)
1/2 cup olive oil, divided
2 teaspoons salt, divided
1 teaspoon black pepper, divided
8 ounces green beans, trimmed
3 garlic cloves, finely chopped
3/4 teaspoon grated lemon zest
1/3 cup chopped parsley
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan
1 (15 oz) can white beans, rinsed, drained
1 cup cherry tomatoes
3 tablespoons mayo
1 teaspoon dijon mustard

Arrange racks in middle and upper third of oven and preheat to 425 F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down and work surface. Using a large knife, slice in the center from top to bottom to yield 2 1"-thick steaks; reserve remaining cauliflower for another use.
Place cauliflower on rimmed baking sheet. Brush both sides with 1 tbsp. oil; season with 1/4 tsp salt and 1/4 tsp pepper. Roast on middle rack, turning halfway through until cauliflower is tender and brown, about 30 minutes
Meanwhile, toss green beans in 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper on another rimmed baking sheet. Arrange in a single later and roast in upper third of oven until green beans begin to blister, about 15 minutes.
Whisk garlic, lemon zest, 1/3 cup parsley, and 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5 to 7 minutes more.
Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.

Cauliflower Melts

Prep Time: 5 minutes
Cook Time: 20 minutes

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 Medium head of cauliflower cut into ½ in.-thick slabs to make total of 8 slabs
1/2 cup golden raisins
8 1/2 in.-thick slices crusty bread
4 ounces manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
Meanwhile, soak the raisins in water for 10 minutes. Drain.
Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with raisins and top with the cheese.
Bake until the cheese melts, 7 to 10 minutes.
Top the toasts with chopped parsley and serve immediately.

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Roasted Golden Beet Salad with Citrus Vinaigrette

2/6/2019

Prep Time: 45 minutes
Assembly Time: 5 minutes

Vinaigrette
2 tablespoons fresh navel orange juice (juice of ½ one orange)
1 ½ tablespoons white balsamic vinegar
2 tablespoon honey or maple syrup
1 ½ teaspoons dijon mustard
6 tablespoons extra virgin olive oil
Salt & pepper to taste
Salad
5 ounces baby spinach or salad green of your choice
2 medium golden beet
2 oranges
2 green onions, thinly sliced
½ cup crumbled feta cheese (optional)
½ cup toasted walnuts (optional)

Preheat oven to 375 F. Remove the tops from beets, peel, and chop into bite-size pieces. Place on rimmed baking sheet, drizzle lighlightly with oil, season with salt & pepper. Roast until tender (30-45 minutes).
While beet is cooking, place orange juice, vinegar, maple syrup, dijon, and lemon juice in a bowl, whisk until combined. Whisk in olive oil, salt & pepper to taste.
Slive tops and bottoms off 2 oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Once peeled, turn sideways and slice the oranges gently, then cut into quarters.
Place spinach (or other salad green) in a large bowl. Add the roasted golden beets, oranges, green onions, and cheese, tossing with enough vinaigrette to coat. Toss the crumbled feta and walnuts, serve & enjoy!

Oatmeal Stuffed Baked Apples

Prep Time: 10 minutes
Cook Time: 40 minutes

4 McIntosh apples
½ teaspoon cinnamon
2 cups water
1 cup rolled oats
½ teaspoon salt
¼ cup heavy cream
¼ cup brown sugar
½ cup hazelnuts (or walnuts, pecans, almonds, etc.)
4 tablespoons unsalted butter
½ cup hazelnuts (or walnuts, pecans, almonds, etc.)
4 tablespoons maple syrup or honey

Preheat oven to 400 F. Spray a baking dish with nonstick spray, or coat lightly with oil.
Remove the stem and core from each apple to create a small hole in the center large enough to be able to stuff the oatmeal inside.
Chop up the apple that you remove from the center. Sprinkle the apples insides with cinnamon.
Bring water to a boil. Add oats, apple pieces, and salt and reduce heat to a simmer. Cook, stirring often until the oats are thick and creamy, about 10-15 minutes. Stir in cream & brown sugar.
While the oats are cooking, heat the nuts in a skillet over medium-low heat, shaking or stirring constantly. Cook until they are toasted and fragrant, about 6-8 minutes. Remove, let cool and then coarsely chop.
Drizzle the inside of each apple with maple brown butter (recipe below), reserving some for topping. Fill each apple with the oatmeal and top with toasted nuts. Bake for 35-40 minutes, until the apples are soft.
Serve immediately with remaining apple brown butter.

Maple brown butter: Heat butter over medium heat in a saucepan, whisking constantly. Cook until it bubbles and the brown bits appear on the bottom of the pot, about 4-5 minutes. Quickly stir in the maple syrup and remove it from the heat. Whisk for another 30 seconds.

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Pan Seared Chicken Breasts with Cilantro Pesto

1/31/2019

Prep Time: 10 minutes
Cook Time: 25 minutes

Cilantro Pesto:
1 large bunch cilantro (stems trimmed)
¼ cup pinon nuts
1 clove garlic
2-3 tablespoons lemon juice
¼ cup grated Parmesan cheese
½ cup oil
Pinch of salt

Chicken:
2 boneless, skinless chicken breasts pounded to ¼ in.
1 tablespoon olive oil
2-4 handfuls mixes greens (kale, spinach, etc.)
1 tablespoon balsamic vinegar
1-2 teaspoons olive oil

For pesto: Place cilantro leaves, pine nuts, garlic, lemon juice, parmesan in the base of a food processor or blender. Pulse until ingredients are roughly incorporated. With the food processor on, slowly add grapeseed oil until smooth. Season with salt and adjust if necessary.
In a large saute pan, heat olive oil over medium-high heat. Season with salt & pepper. When pan is hot, place chicken in pan and cook chicken about 4-5 minutes per side. Turn heat down if necessary.
When chicken is cooked, remove from pan and allow to cool a bit. Place the greens in a large bowl and toss with olive oil and balsamic vinegar. Divide the greens between two plates and place a chicken breast on top of each plate of greens. Spread 2-3 (or desired amount) of cilantro pesto on each chicken breast.

Hearty Sweet Potato and Kale Tacos

Prep time: 5 minutes
Cook time: 20 minutes

3 tablespoons olive oil
1 small sweet potato, peeled, grated
1 garlic clove, finely chopped
4 cups lacinato kale ribs & stems removed, torn into bite-size pieces
2 tablespoons fresh lime juice
Salt & pepper
4 corn tortillas, warmed
1 avocado sliced thinly
¼ cup crema mexicana

Heat oil in a medium saucepan over medium heat. Cook sweet potato and garlic, stirring often, until potato is tender and just beginning to brown, 8-10 minutes. Add kale and cooked, tossing often, until it is wilted and tender, 8-10 minutes. Add lime juice and season with salt & pepper.
Serve sweet potato and kale mixture on tortillas, top with avocado, crema, and other toppings that you like! Try cilantro, green onion, jalapeno, hot sauce, or cabbage slaw. Also try adding other veggies like sauteed yellow squash, onions, mushrooms, etc.

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One Pot Zucchini & Mushroom Pasta

1/24/2019

Prep Time: 5 minutes
Cook Time: 15-20 minutes

1 pound spaghetti, or your favorite pasta
1 pound mushrooms, thinly sliced
2 small or 1 medium-large zucchini thinly sliced & quartered
⅔ cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Salt & pepper to taste
¼ cup Parmesan cheese
¼ cup milk

In a large stock pot or dutch oven over medium heat, combine 4 ½ cups water, spaghetti, mushrooms, zucchini, peas, garlic & thyme sprigs. Season with salt & pepper.
Bring to a boil, reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Don’t be afraid to strain out excess water.
Stir in cheese & milk until creamy. Serve immediately.

Millet Couscous with Carrots

Prep Time: 10 minutes
Cook Time: 45 minutes

4 tablespoons olive oil, divided, plus more for drizzling
1 cup millet (or whole grain of your choice like brown rice, farro, barley, etc.)
2 ¼ cups of low-sodium vegetable or chicken broth
6 medium carrots, peeled, cut into 1” pieces
Salt & pepper
¼ cup roasted almonds, chopped (optional)
¼ teaspoon cayenne pepper
¼ cup fresh cilantro leaves with tender stems
Lemon wedges (for serving)

Preheat oven to 400 F. Heat 1 tablespoon of oil in a medium saucepan over medium-high heat.
Add grain and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until grain is tender, 25-35 minutes.
Meanwhile, toss carrots with 2 tbsp. Oil on a rimmed baking sheet; season with salt & pepper. Roast until tender and golden brown, 15-20 minutes.
Heat remaining tablespoon of oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally until fragrant, 2 minutes.
Serve drizzled with oil and topped with roasted carrots, cilantro and roasted almonds.

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Linguine with Chard & Bacon

1/17/2019

Prep Time: 5 minutes
Cook Time: 30 minutes

8 ounces uncooked whole wheat linguine
4 bacon strips, chopped
4 garlic cloves, minced
½ cup reduced-sodium chicken broth
½ cup dry white wine or additional chicken broth
¼ teaspoon salt
6 cups chopped swiss chard (about 6 ounces)
⅓ cup shredded parmesan cheese

Cook linguine according to package directions; drain.
Meanwhile, in a large skillet cook bacon (bacon alternative, or other protein of your choice) on medium heat until crisp, stirring occasionally.
Add broth, wine, salt and chard to skillet; bring to a boil. Cook and stir about 4-5 minutes or until chard is tender. Add linguine; heat through, tossing to combine.
Sprinkle with cheese. Serve immediately.

Huevos Rancheros with Yellow Zucchini & Green Peppers

Prep Time: 5 minutes
Cook Time: 15 minutes

1 teaspoon olive oil
1 ½ cups diced yellow zucchini
½ cup diced green bell pepper
½ cup water
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon freshly ground black pepper
1 (10-oz) can diced tomatoes with green chiles, undrained
4 (6-inch) corn tortillas
4 large eggs
⅓ cup shredded cheddar cheese
2 teaspoons chopped fresh cilantro

Heat oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; saute 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.
Warm tortillas according to package directions.
Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.
Place 1 tortilla on each of 4 plates. Spoon 1 egg and ¾ cup tomato mixture onto each tortilla. Sprinkle with ½ teaspoon cilantro.

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