Tomato Zucchini Pasta


1 lb pasta (penne works well) –

2 tbsp ghee (or neutral oil) –

1 medium zucchini, sliced in half moons –

1 lb cherry tomatoes, sliced in half –

1/2 tsp salt –

5 cloves garlic, minced –

1/4 tsp red pepper flakes –

!# chicken tenderloins, cut into 1 1/2″ pieces

1/2 cup cream –

1 tbsp lemon zest –

3/4 cup shredded Parmesan cheese –

1/2 cup chopped basil


In a large pot, bring 4 quarts of water to a boil.

Once boiling, add 1 tbsp kosher salt and the pasta.

Return the water and pasta to a boil and cook until al dente, according to the pasta instructions.

Once the pasta is cooked, reserve 1 cup of the pasta water.

Drain the pasta and return the pasta to the stock pot until the sauce is prepared. –

While the pasta is cooking, melt the ghee (or oil) in a 12-inch skillet over medium heat.

Once the ghee is melted, add the pieces of chicken, in an even layer.

Sauté until brown, 4-6 minutes.

Flip the pieces over and brown on the other side as well, for 4-6 minutes.

When the chicken is browned, remove the pieces from the skillet and set them aside. –

In the same skillet over medium heat, add the prepared tomatoes and zucchini

Stir to make sure both sides of zucchini are browned and the tomatoes begin to burst and break down, 5-7 minutes.

Add the garlic, red pepper flakes, and salt.

Cook until the garlic is fragrant, 1 minute. –

Pour the tomatoes and zucchini into the pasta in the stock pot.

Add the cream, red pepper flakes, and 1/2 cup of the pasta water.

Turn the heat to medium-low and cook the pasta with the sauce until the mixture is hot and bubbling, 3-4 minutes.

Turn off the heat. – Add the cheese, lemon zest, and basil.

Stir and add more pasta water to thin the sauce if needed. Serve immediately.

NOTE: this makes sauce just enough to lightly coat the pasta/veggies. There is not excess sauce. You may want to double this, as any leftover pasta will “soak” up the sauce.

Roasted Pork Tenderloin


  • 2 tsp sea salt, or to taste
  • 1tsp black pepper, freshly ground
  • 2 tsp Italian Seasoning
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 2 Tbsp olive oil (extra light), or vegetable oil, or avocado oil*
  • 1 1/2 lb Pork Tenderloin


  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
  5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Recipe Notes

*Oil used should have a high smoke point. 

**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.

Crockpot Chicken and Gravy


  • ▢ 2½ pounds boneless, skinless chicken breasts
  • ▢ 10¾ ounces cream of chicken soup 1 can
  • ▢ 1.74 ounces chicken gravy mix 2 envelopes
  • ▢ 1 cup low sodium chicken broth
  • ▢ ½ cup sour cream
  • ▢ kosher salt to taste
  • ▢ ground black pepper to taste
  • ▢ cooked rice for serving
  • ▢ chopped parsley for garnish


  • Place the chicken in the slow cooker.
  • In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.
  • Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
  • Using two forks, shred the chicken breasts.
  • Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.

NOTE: Gravy is very thin. Last hour of booking make a slurry. To thicken make a slurry of the gravy and either cornstarch or flour. Cook this slurry until it thickens slightly. Then, add back to crockpot.