Ingredient: fresh parsley, chopped

Balsamic Grilled Chicken with Mediterranean Salsa

How To Prepare
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, and pepper in a small bowl. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick. Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken. Mix to ensure the chicken is well coated. Cover and marinate for at least an hour, or overnight. Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, sun dried tomatoes, and parsley in a medium-sized bowl. In a small bowl, whisk together the grapeseed oil and balsamic vinegar. Pour over the salsa and toss to coat. Season with pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter. Spoon the salsa over the top of the chicken. Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!

Easy Pot Roast

How To Prepare
Season your roast with pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit – be aware that you may have to add more liquid to cover it)
Add everything but the parsley to the pot and cover. Cook on high for five hours.
Taste and season with pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.

Low Fat Fish Chowder

How To Prepare
Heat oil in a Dutch oven and gently sauté leeks until softened. Add potatoes and mushrooms and sauté for 2-3 minutes. Add chicken broth, herbs and pepper. Partially cover and simmer for 10-12 minutes, until potatoes start become tender. Add fish, broccoli and parsley. Cook on low heat for 5 minutes, until fish begins to flake.