A very easy chicken dinner that is ready in under 20 minutes that looks like you slaved away in the kitchen.

Chicken with Asparagus & Mushrooms in Mustard Sauce

Ingredients

1 lb chicken thighs – cut into bite size pieces **
1 lb fresh asparagus – cut into 1 inch pieces
1 – 10 oz bag sliced crimini mushrooms
1/4 teaspoon granulated garlic
3 to 4 tablespoons olive oil
4 to 5 tablespoons Dijon Mustard

Takes 20 min

Cooking Instructions

Heat olive oil in large frying pan
Season chicken with granulated garlic, salt and pepper
Add seasoned chicken to hot oil and sauté for 7 to 10 minutes on high to brown and cook thru
Remove chicken from pan and add mushrooms to the hot oil and cook for 2 minutes
Add asparagus to the cooking mushrooms, salt and pepper to taste and cook for additional 2 minutes
Return chicken to the pan with the vegetables, lower the heat to medium, add the Dijon Mustard and simmer to 3 to 4 minutes.
This dish is terrific served over gluten free pasta (any size you prefer)
**If you want to rather use white meat chicken that is fine too.

Salmon Spinach Tacos

Ingredients

2 medium size salmon fillets

1/2 10oz bag of baby spinach

2 cloves of black garlic (or if you can’t find black garlic which is a milder garlic you can use roasted garlic) **

corn tortillas (this recipe will make approx. 8 tacos)

2 to 3 tablespoons olive oil

salt and pepper to taste

Whole Grain Dijon Mustard

Takes 10 min

Instructions

Cut salmon into bit size pieces and season with salt & pepper

Heat olive oil in large frying pan, add garlic and heat for 1 minute. Add spinach and cook until wilted. Remove spinach from pan and set in strainer to release any excess liquid.

Add salmon to the heated pan and sauté until done. This only takes a few minutes.

I heat the corn tortillas over the gas burner. You can do this while the salmon is cooking and but them in a clean kitchen towel to keep warm.