Portobello Mushroom Pizza

1 onion, diced

2 tsp olive oil

5 cloves garlic, minced

5 roma tomatoes, diced

1/2 tsp balsamic vinegar

1 tsp dried basil

1/2 tsp oregano

1 tsp rosemary

1 1/2  tsp balsamic vinegar

3 portobello mushrooms, destemmed

4 oz mozzerella cheese, thinly sliced

1. Add onion, garlic and 1 tsp olive oil to a skillet and cook on medium until soft and browned

2. Add tomatoes, herbs, 1/2 tsp balsamic vinegar and cook until soft

3. Mix remaining olive oil and vinegar and brush onto mushrooms

4. Split tomato mixture evenly between mushrooms

5. Cover with cheese 

6. Cook on a grill on medium for 12-15 minutes until cheese is melted

Creamy Herb Chicken and Pasta

2 chicken breast, cut in half
1 tbsp olive oil
pepper to taste
1 onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp rosemary
1/2 C cream cheese (or herb boursin)
1 box pasta
1 C chicken broth



1. Add onion and garlic to a skillet and cook until soft
2. Set aside
3. Cover chicken in olive oil and pepper to taste, brown in a skillet and cook through
4. Remove chicken and set aside
5. Start water boiling for pasta and cook according to box
6. Add onions and garlic back in the skillet and cover in chicken broth
7. Add herbs and cream cheese, stir until cheese is melted
8. Add chicken back into the skillet and simmer for 5 minutes
9. Remove chicken and toss pasta in remaining sauce