My Personal Chef

1. Roasted Chicken and Vegetables: • Calories per Serving: 350 • Time to Prepare: 45 minutes  • Ingredients:  - 2 boneless, skinless chicken breasts (6 ounces each)  - 2 tablespoons olive oil  - 1 teaspoon garlic powder  - 1 teaspoon oregano  - 1 teaspoon thyme  - ½ teaspoon black pepper  - 2 carrots, chopped (3 ounces each)  - 2 potatoes, chopped (3 ounces each)  - 2 celery stalks, chopped (3 ounces each)  - 2 tablespoons butter  • Instructions:  1. Preheat oven to 375 degrees F.  2. Place chicken breasts in a greased baking dish. Drizzle olive oil over chicken, and sprinkle with garlic powder, oregano, thyme, and black pepper.  3. Bake for 25 minutes.  4. Meanwhile, heat butter in a large skillet over medium heat. Add carrots, potatoes, and celery and cook for 10 minutes until vegetables are tender.  5. Take chicken out of oven and add vegetables to the baking dish with the chicken. Bake for an additional 10 minutes until vegetables are lightly browned and chicken is cooked through. Serve warm.        2. Spinach and Feta Stuffed Pork Chops:  • Calories per Serving: 350  • Time to Prepare: 45 minutes  • Ingredients:  - 2 pork chops (6 ounces each)  - 2 tablespoons olive oil  - 1 teaspoon garlic powder  - ½ teaspoon oregano  - ½ teaspoon thyme  - ½ cup feta cheese crumbles (2 ounces)  - ½ cup spinach leaves (2 ounces)  • Instructions:   1. Preheat oven to 375 degrees F.   2. Heat olive oil in a large skillet over medium heat. Add pork chops and cook for 5 minutes on each side until lightly browned on the outside.   3. In a small bowl, mix together feta cheese and spinach leaves until well combined.   4. Place pork chops in a greased baking dish and stuff with feta cheese and spinach mixture. Sprinkle garlic powder, oregano, and thyme on top of pork chops.   5. Bake for 25 minutes until pork chops are cooked through and internal temperature reaches at least 145 degrees F when tested with a food thermometer inserted into the center of the meat. Serve warm.   3. Mediterranean Quinoa Bowls:   • Calories per Serving: 300   • Time to Prepare: 20 minutes   • Ingredients:   - 1 cup quinoa (4 ounces)   - 1 tablespoon olive oil   - 1 clove garlic, minced   - ¼ teaspoon red pepper flakes   - ¼ teaspoon oregano   - ¼ cup feta cheese crumbles (1 ounce) - ½ cup cherry tomatoes, halved (2 ounces) - ½ cup cucumber, diced (4 ounces) - ½ cup black olives, halved (4 ounces) - ¼ cup red onion, diced (2 ounces) - 2 tablespoons parsley leaves, chopped - 2 tablespoons lemon juice  - 1 tablespoon extra-virgin olive oil • Instructions:      1. Cook quinoa according to package instructions and set aside once cooked through.      2. Heat olive oil in a large skillet over medium heat and add garlic, red pepper flakes, oregano, feta cheese crumbles, cherry tomatoes, cucumber, black olives, red onion, and parsley leaves to the skillet and cook for 5 minutes until vegetables are tender. 3 . In a small bowl mix together lemon juice and extra-virgin olive oil to make a dressing for the quinoa bowls . 4 . Divide cooked quinoa into two bowls and top with vegetable mixture from the skillet . Drizzle dressing over bowls before serving .