5 Quick & Easy Dinner Recipes30 Minutes ...Or Less!

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What you Need:

Serves: 6

4 Tablespoons Unsalted Butter

2 Tablespoons Oil

24 ounces Crimini Mushrooms (sliced)

8 ounces Spaghetti (cooked al dente)

8 ounces Cream Cheese (cubed)

2 Cups Whole Milk

1 Tablespoon Italian Seasoning

1 teaspoon Garlic Powder

Salt/Pepper

3-4 Cups Shredded Cooked

Chicken (approx 1 small rotisserie

chicken)

8 ounces Shredded Mozzarella

Chicken Tetrazzini

Pro Tip:  Use store bought rotisserie chicken for a shortcut.

How to Make it:

Chicken Tetrazzini

Preheat oven to 375ºF In large dutch oven, sauté the mushrooms in the butter and oil over medium/high heat until tender. Remove from pan and set aside. While cooking mushrooms, prepare pasta according to package instructions then drain and set aside. Once mushrooms are removed from pot, reduce heat to medium then add cream cheese, milk, Italian season, garlic powder, salt and pepper. Whisk together until smooth then heat until bubbly and thickened. Approximately 5-10 minutes. Add pasta to thickened sauce and toss to coat. Add half of the chicken, mushrooms and cheese. Transfer mixture to a large casserole dish. Top with remaining chicken and mushrooms then cheese. Bake for 20-25 minutes or until browned and bubbly on top. Serve topped with chopped fresh parsley.

What you Need:Shrimp:

1 Lb Large Wild Shrimp (thawed,

peeled, deveined)

2 Tablespoons Olive Oil (or avocado

oil)

1/2 teaspoon Chili Powder

1/2 teaspoon Garlic Powder

1/4 teaspoon Cumin

1/4 teaspoon Onion Powder

1/4 teaspoon Sea Salt

1/8 teaspoon Ground Pepper

Tacos:

4-6 Tortillas

2 Cups Shredded Green Cabbage

1 Red or Orange Bell Pepper (seeds

removed, sliced thin)

1 Avocado

Cilantro

Sauce:

8 ounces Sour Cream

1/2 teaspoon Chili Powder

1-2 teaspoons Hot Sauce

2-3 teaspoons Lime Juic

Shrimp Tacos

Serves: 4

Ditch the tortillas and serve over a salad for a Low Carb Meal.

How to Make it:

Shrimp Tacos

Shrimp:Preheat oven to 400°FRinse and Drain thawed shrimp.Toss shrimp with oil and spices. Transfer to a rimmed baking sheet.Bake 8-10 minutes (depending on size) or until shrimp are pink and in a loose 'C' shape Tacos:Grill tortillas in an oiled skillet or grill pan until light golden brown.Layer cabbage, peppers, shrimp, avocado and cilantro inside tortilla. Drizzle sauce over the top and serve. Sauce:Combine all sauce ingredients. Add enough lime juice to make the sauce drizzle-able.

What you Need:

Serves: 4-6

1 Lb Ground Beef

1 Lb Ground Pork

2 Large Eggs

1/4-1/2 Cup Almond Meal* (or

breadcrumbs for non gluten free)

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 teaspoon Ground Pepper

3 Garlic Cloves (chopped)

1 teaspoon Chopped Fresh Rosemary

Extra Garlic Cloves and Rosemary for

Roasting Dish

Garlic Rosemary Meatballs

Use almond meal for a Gluten Free - Whole30 dinner.

How to Make it:

Garlic Rosemary Meatballs

Preheat oven to 400ºF Mix all ingredients together. Be sure not to over-mix to prevent tough meatballs. Roll mixture into balls (approximately the size of golf balls). Wet hands with water during the process to prevent meat from sticking to hands. Transfer to a greased baking dish. Tuck whole garlic cloves and rosemary sprigs down in between meatballs. Bake at 400ºF for 25-30 minutes (depending on size). Broil on high 3-4 minutes to brown tops. *For extra lean ground meats use 1/4 cup almond meal to avoid dry meatballs.Makes 18-20 meatballs depending on size.

What you Need:

Serves: 4

2 Lbs. Wild Salmon

2 Tablespoons Ghee or Butter

2 Tablespoons Olive Oil

2 Handfuls Fresh Dill (chopped)

Salt/Pepper

2 Fresh Lemons (sliced or quartered)

Lemon Dill Salmon

This recipe is Gluten Free and Keto friendly. Use ghee for a Whole30 meal.

How to Make it:

Lemon Dill Salmon

Preheat oven to 375ºF Line rimmed baking sheet with parchment paper (or foil) and spray with nonstick.Place salmon on prepped baking sheet and generously sprinkle with flaked sea salt. Mix ghee, oil, dill, salt and pepper. Spread mixture over the top of the salmon. Bake for 14 minutes then broil on high for 2-3 minutes to give the top a slight crust. Check the thickest part of the fish with a fork. Once the thickest portion is flaking, remove from oven and serve with lemon wedges.

What you Need:

Serves: 4

4 (3-4 lbs total) Large Boneless,

skinless Chicken Breasts (pounded to

even thickness if necessary)

Olive Oil

Salt/Pepper

1 Cup Chopped Marinated Artichoke

Hearts

2 Cups Baby Spinach (chopped)

8 ounces Shredded Mozzarella

Cheese

Spinach Artichoke Chicken

This recipe is Keto Low-Carb friendly.

How to Make it:

Spinach Artichoke Chicken

Preheat oven to 450ºF Oil a 12x9 roasting dish then place the chicken breasts inside, fitted tightly together. Generously salt and pepper chicken then bake 15-20 minutes depending on thickness. Top chicken with artichoke hearts, spinach and cheese. Bake for 5-10 more minutes or until internal temp of chicken reaches 165ºF. Serve.

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