One Pot Cajun Chicken Pasta *

 1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite size pieces
2 Tbsp EVOO
1/2 cup diced onion
2 garlic cloves, minced
12 oz brown rice penne pasta
4 cups oat milk
2 Tbsp lemon juice
1 tomato, seeded and minced
4 thinly sliced green onions
1/4 cup shredded parmesan cheese

In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano, salt and pepper.  Stir well until combined and set aside.  Season the chicken on both sides with 2 tsp of prepared spice blend.  In a large deep skillet, heat oil over medium high heat.  When hot, add chicken and sear until golden brown and cooked through, 6-8 minutes.  Transfer cooked chicken to a plate and let it rest.  Reduce heat to medium.  Add onions and garlic.  Saute, scraping up any browned bits and stirring until tender, about 3 minutes.  Add pasta, milk and remaining spice blend.  Bring to a gentle simmer (do not boil) and cook, stirring often, until pasta is al dente and the liquid is absorbed and creamy, about 12-15 minutes.  Add chicken, lemon juice, and salt and pepper to taste as desired.  Top with tomato, green onions, and parmesan cheese.  

Serves 4

Skillet Slaw Wraps *

 1 Tbsp sriracha
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh ginger
1 tsp sugar
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1 (8-10 oz) pkg shredded cabbage with carrot
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
12 leaves bibb lettuce
1 Tbsp toasted sesame seeds

Stir together sriracha, rice vinegar, soy sauce, sesame oil, ginger and sugar in small bowl.  Heat oil in a wok over medium heat.  Add ground beef; cook stirring to break up lumps, until beef is cooked through and browned, about 6 minutes.  Sitr in salt and black pepper.  Using a slotted spoon, transfer to a bowl, reserving juices in wok.  Add cabbage mix, bell pepper, onions, and garlic to wok.  Cook, stirring frequently, until cabbage is slightly wilted, about 2 minutes.  Stir in sriracha mix.  Return beef to wok.  Cook, stirring until heated through, 2-3 minutes.  Spoon about 1/3 cup beef mix into each lettuce leaf.  Sprinkle with sesame seeds and garnish with green onions.  

Panko Crusted Salmon with Lemon *

 3 Tbsp panko bread crumbs
1 Tbsp grated Parmesan Cheese
1 tsp Cavenders Greek Seasoning **
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp lemon zest (zest this a little early and it will dry out and mix more evenly with spices)
2 (4 oz each) salmon fillets
1 Tbsp butter, melted
Lemon wedges for serving

Preheat oven to 375.  Line a baking sheet with parchment paper.  Stir together panko, parmesan,  cavendars**, thyme, dried parlsey, garlic powder and lemon zest in a small bowl.  Arrange salmon on prepared baking sheet. Brush melted butter on top and sides of salmon.  Sprinkle with panko mixture, pressing into top and sides of salmon to adhere.  Bake until fish flakes easily with a fork, about 20 minutes or to temp of 145.  Serve with lemon wedges.

**Sub seasoning to your preference.  Ex:  lemon-pepper, cajun, garlic and herb, italian etc.