CREAMY SPINACH TOMATO TORTELLINI
DIJON HERB CHICKEN
This recipe and the two below are all from the newest issue of Cooking Light. If you don't subscribe, I highly recommend you do so - it never disappoints.
This was delicious to the max. You could easily use it on chicken breasts, but we like to switch it up sometimes so we did the thighs with this recipe. I opted to use avocado oil instead of olive oil on this recipe, but either would be great!
RED PEPPER COUSCOUS
This was originally supposed to be a side for some tilapia, but I cooked this to go along with the chicken above and the salad below. It didn't disappoint!
SHAVED CARROT SALAD
This is so simple and clean. I didn't even add salt and pepper to it! Be careful with the red pepper flakes, though, because mine had a bit of a kick to it!