Zucchini "Pasta"

Ingredients

4 zucchini, thinly sliced
1/4 teaspoon salt

Directions

1. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
2. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.

Serves 4

Skillet Tofu Parmigiana

Ingredients

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

Directions

1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Serves 4

Mexican Tortilla Chicken Soup

Ingredients

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart gluten-free chicken stock, store bought
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken (from gluten-free deli-roasted chicken)
2 avocados, halved, pitted, peeled, and diced
1 cup crumbled cotija cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Directions

1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
2. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips and cheese if using. Garnish with cilantro and serve with lime wedges.

Alternative option: I like to add a can of black beans in addition to the chicken but you can use it instead of chicken as well.

Roasted Chicken Fajitas

Ingredients

4 cups shredded roast chicken
juice of 2 limes
extra-virgin olive oil
1/2 tablespoon ground cumin
1/8 teaspoon chipotle chile powder
3 tablespoons roughly chopped cilantro
1 tablespoon roughly chopped fresh Mexican oregano
Kosher salt and freshly ground black pepper

2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice
Extra-virgin olive oil, optional
12 corn tortillas, warm
Guacamole
Cilantro sprigs, for garnish
fresh shaved radishes, for garnish

Directions

1. Preheat a ridged grill pan on high heat. Add a drizzle of olive oil then add the bell peppers and onions tossed in lime juice and season well with salt and pepper. grill for 7-8 minutes until veggies are just barely limp.
2. In a large mixing bowl add lime juice, cumin, chile powder and chopped cilantro and oregano. Stir well and toss in shredded chicken and toss well to coat and marinate. Heat up on the grill for 2-3 minutes.
3. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
4. To serve, spread some guacamole on a tortilla, top with a few spoonfuls of chicken, peppers and onions. Garnish with cilantro leaves, shaved radish and serve with lime wedges.
5. Top with cotija cheese