Parsnip Fries & Mango Cous Cous

and some chicken

Parsnip Fries

Chop 2 parsnips and 2 carrots into thin strips (think shoestring-fry sized). 

Shake them in a ziploc bag with enough olive oil to coat them, then add seasoning.
 (salt, garlic powder, onion powder, mustard powder)

Spread on a baking sheet and bake at 425 for 20 minutes.

Mango Cous Cous

Chop a mango.

Boil 1/2 c water with some salt. Add garlic powder and olive oil, add 1/2 c cous cous.  Stir, remove from heat, cover, let sit for 5 minutes.  Stir in chopped mango.

Chicken

Cook chicken breast in a skillet with some olive oil, seasoning, and the lid on. 

The Plating

Chicken on a bed of Mango Cous Cous with Parsnip Fries
(ooooh sounds so fancy)

Salmon and Veggies

Salmon

glazed with a mix of alfredo sauce, pesto, and sundried tomato pesto

baked at 375 for 20 minutes

Cous Cous

boil 1/2 c water, a little bit of butter, and a little bit of salt

add 1/2 c cous cous and a squirt of mustard, and 1/2 spoonful of sundried tomato pesto

remove from heat, stir well, cover, let sit for 5 minutes

Green Beans

snap off ends, rinse

put in a microwave safe dish with a little bit of water (not enough to cover them)

place lid on top, but not tightly

cook in microwave for 2 minutes, stir, cook 2 more minutes

drain

add squirt of mustard and a little bit of sundried tomato pesto, mix well

Baby Broccoli

cut off the ends of the stalks and remove leaves

rinse broccoli

steam with a little bit of butter and 1/2 c water until water has evaporated

add chopped sundried tomatos and a little bit of mustard, mix well to coat