Balsamic Reduction

YIELDS: 10

• PREP TIME: 0:05
• COOKING TIME: 0:30
• TOTAL TIME: 0:35

Ingredients

• 2 cups balsamic vinegar
• 1/2 cups dark brown sugar

Directions

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes.The glaze should coat the back of a spoon.
3. Let cool and pour into a jar with a lid; store in the refrigerator.

Balsamic Dressing

YIELDS: 4

• PREP TIME: 0:10
• TOTAL TIME: 0:10

Ingredients

• 1/4 cup balsamic vinegar
• 2 tsp. dark brown sugar
• 1 tbsp. cups chopped garlic
• 1/2 tsp. tbsp. salt
• 1/2 tsp. tbsp. black pepper
• 1 tbsp. cups Dijon mustard
• 3/4 cup olive oil

Directions

1. Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until sugar and salt dissolve.
2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
3. Taste and adjust the seasonings.

Primavera Stuffed Chicken

YIELDS: 4

• PREP TIME: 0:15
• COOKING TIME: 0:25
• TOTAL TIME: 0:40

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 zucchini, halved and thinly sliced into half moons
• 3 medium tomatoes, halved and thinly sliced into rounds
• 2 yellow bell peppers, thinly sliced
• 1/2 red onion, thinly sliced
• 1 slice mozzarella
• Balsamic reduction (see the recipe for reduction)

Directions

1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely.
2. Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
3. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
4. Drizzle with small amount of balsamic reduction.
5. Sprinkle each chicken breast with mozzarella.
6. Bake until chicken is cooked through and no longer pink, 25 minutes.
7. Place a drizzle of balsamic reduction on the plate under the chicken and add chicken to plate.
8. Serve.

Rice Pilaf

YIELDS: 5

• PREP TIME: 0:15
• COOKING TIME: 0:20
• TOTAL TIME: 0:35

Ingredients

• 2 ⅔ c. low-sodium chicken broth
• 1/3 c. unsalted butter
• 1 tsp. kosher sea salt
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1/8 tsp. paprika
• Pinch onion powder
• 2 tbsp. olive oil
• 1/3 c. vermicelli or orzo
• 1 c. long-grain white rice
• 1 tbsp. chopped fresh parsley

Directions

1. In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder.
2. Once the mixture starts to simmer, reduce to low heat.
3. In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes.
4. Add the rice and cook until it turns bright white (about 5-7 minutes).
5. Pour the warm broth mixture into the skillet, stir to combine.
6. Once the mixture simmers, cover and cook for 15 minutes.
7. Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.
8. Serve immediately.

Garden Green Beans

YIELDS: 4

• PREP TIME: 0:20
• COOKING TIME: 0:10
• POST COOKING TIME: 0:10
• TOTAL TIME: 0:40

Ingredients

• 1 lb fresh green beans
• 3 tbsp. olive oil
• 1 clove garlic
• 1 pinches of salt
• 1 pinches of black pepper
• 2 tbsp. white wine vinegar
• 3 tbsp. grated parmesan cheese

Directions

1. Trim beans.
2. Fill a large saucepan with water. Bring to a boil.
3. Add green beans, and boil to your desired degree of tenderness, or about 7 minutes.
4. Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes.
5. Serve immediately.