Roasted chicken with vegetables 

  
An easy to prepare weekly dinner is always my first choice in the winter. I like to combine different flavors and make a blend of spices. 

5 red potatoes peeled and diced 

5 carrots peeled and cut into small cubes 

4 cloves of garlic minced 

1 onion diced 

1 cup of mushrooms diced

1/3 cup of fresh chopped cilantro

1 tbsp of olive oil

1 tsp salt

1 tsp pepper

1 tsp paprika 

1 tsp of garlic powder

1 tsp of all spice

In a small bowl, mix together the oil and the spices. Arrange the vegetables in a large pan and the chicken on top. Rub the spice mixture over. Add 1/3 cup of boiling water. Roast in the oven on 400 for 45min to 50min. 

Stuffed Peppers with rice and mushrooms 

  
Meatless dinners in the winter are not very easy to put together. While trying to make a satisfying and delicious dish at the same time, proteins in the form of fish, meat or eggs are always a first option. But this recipe brings together unique flavors! 

2 red peppers cut in half and seeded

2 green peppers cut in half and seeded

1/2 red pepper diced 

1 cup of mushrooms diced

1 onion diced

4 garlic cloves grated

1 cup of cooked rice 

Salt

Pepper

Olive oil

1 tsp of oregano

1 tsp of italian seasoning 

1 jar of tomato sauce
In a large pan, heat up one tbsp of olive oil. Sauteed the onion and garlic for a few minutes. Add the peppers and the mushrooms. Cook for about 10minutes and add the spices. When the vegetables are ready, combine with the cooked rice and adjust seasoning if needed. 

Preheat the oven to 400. Pour the tomato sauce in a large baking dish. Stuff the peppers and bake for about 30 to 35 minutes. 

Broiled red snapper 

  
Red snapper is very easy to cook and the simplest the seasoning, the better taste this dish has. I decided to just broil it with olive oil, salt and pepper and add seasoning right before serving it. I served it with israeli couscous salad which makes the perfect dinner ready in ten minutes. 

  • 2 pieces of red snapper
  • Olive oil 
  • Salt
  • Pepper
  • 1 tsp of paprika
  • 2 garlic cloves grated 
  • Juice and zest from one lemon 
  • 1/4 cup of fresh cilantro chopped

Turn the broiler on. Season the fish on both sides with olive oil, salt and pepper. Arrange them skin side up and sprinkle some paprika. Broil for 8 minutes. 

Remove from the oven. In a small bowl, mix the cilantro, garlic, lemon zest. Put a little bit of the mixture on top of the fish and drizzle some lemon juice. Serve warm. 

Lasagna with Sauteed Spinach

  

  • 1 box of lasagna
  • 3 cups of spinach
  • 1 tbsp of olive oil
  • 2 cloves of garlic minced 
  • 1/2 cup of parmesan 
  • Salt
  • Pepper
  • 1 tbsp of basil

For the tomato sauce:

  • 15 large tomatoes
  • Salt
  • Pepper
  • 1 tbsp of paprika
  • 1 tbsp of garlic powder
  • 1 tbsp of olive oil

In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. 

Prepare the spinach: Heat up olive oil in a large pan. Sauteed the spinach for 4-5 minutes, add salt, pepper and garlic. 

Boil the lasagna according to the packaging direction. Once they are ready, rinse them under cold water. 

In a large overproof pan previously greased, pour some sauce to cover the bottom of the pan and arrange a first layer of lasagna on top. Spread a coat of tomato sauce and a coat of spinach. Sprinkle some parmesan and cover with an other layer of lasagna. Repeat three or four times. 

Preheat the oven to 350. Cover the dish with aluminum foil. Bake for 30 min. Uncover the dish, sprinkle some more parmesan and dried basil  and bake for an additional 10 minutes.