Sometimes just looking at a recipe can seem overwhelming when the ingredient list is a mile long.
Who wants to do all that chopping and sauteing after a long day at work?
So for weeknights, I like to keep things simple.
INGREDIENTS
DIRECTIONS
Preheat the oven to 350 degrees.
Add a drizzle of oil to glass pan and place the salmon in the pan skin-side down.
Cover with foil and bake for 25 to 30 minutes, or until cooked through.
Meanwhile, prepare couscous according to package directions and steam green beans according to package directions.
Add chopped tomatoes to the cooked couscous.
Whisk the oil and vinegar together and drizzle over salt.
Season with salt and pepper, to taste.
Place tortilla under broiler until slightly brown and crisp.
Top with salsa, chicken, avocado, and Greek yogurt.
Drain, reserving 2 tablespoons of the starchy water that the pasta was cooked in.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add the shrimp and cook until pink and cooked through, 2-3 minutes.
Add the steamed broccoli and tomatoes to the same skillet and cook for 2-3 minutes, stirring frequently.
Add the penne and reserved pasta liquid into the skillet with the veggies.
Cook until the liquid is reduced by half.
Season with Italian herb blend and more salt and pepper (if desired), to taste.
Sprinkle the parmesan cheese on the mixture and toss to combine.
Spread the pesto sauce evenly over the crust.
Top with sliced tomato, olives, and goat cheese.
Bake according to crusts package directions.
Makes 3 servings (2 slices each).
