Introduction

Hi There,
My name is Nicole Ciccone, and I am from Long Beach Island, NJ. I started to love
cooking when I graduated from college, and from there on, it became apart of my daily
lifestyle. Growing up in an Italian home, I was first taught how to cook by my amazing
mother. My family and I have always loved to eat, but what I enjoy most, is cooking for
others. I hope you enjoy these genuine, healthy, and delicious recipes that I have shared
with you. I hope they bring much joy into your kitchen and family as they have done for
mine.
God bless,
Nicole
CHAPTER 1
POULTRY
Poultry
Recipes
 Recipe- Lemon Chicken
This recipe is very light and carries tons of lemony flavor. It is
best served with a roasted vegetable and a carb such as rice
or pasta. Whatever way you decide to serve this delicious
chicken, enjoy it!
INGREDIENTS
• 1 whole lemon
• 4-6 Thinly pounded Chicken Breasts
• Parsley
• 1 cup of flour
• 1 tbs Salt
• 1 tbs Pepper
• White wine- Preferable dry
• Olive oil
• Butter
In a medium sized bowl or a plastic bag put in the cup of flour salt and pepper to create the base for the chicken.
Place the chicken in the flour mixture so that both sides are coated evenly. Meanwhile, n a very hot cast iron, add a
tsp of butter and a little bit of olive oil so that the pan is evenly coated. Add about 2 chicken breasts at a time and
cook for about 6 minutes on each side or until golden brown. Repeat and Cook all chicken. Next, put the chicken
aside on a plate nearby. Meanwhile, add olive oil and the white wine to the cast iron. Slowly add the
chicken back into the pan. Add some lemon juice, and lemon slices to the pan. Garnish with parsley
and serve.
 Mushroom Dijon Chicken
with Farro
INGREDIENTS
• 6 boneless skinless chicken breasts
• Salt & Pepper
• 4 tablespoons of butter
• 1/4 cup Worcestershire sauce
• 1/4 cup light sour cream or plain greek yogurt
• 1-2 Tablespoons of Dijon Mustard
• 1 Package ( 8 ounces) sliced mushrooms
• (Optional ) 1 tablespoon fresh chopped chives
First season the chicken with salt and pepper. In a large skillet , melt butter over medium heat and add
chicken; cook for 5 minutes on each cider until lightly browned. Next add the mushrooms and cook for 2
minutes, or until they begin to soften. In the meantime, combine Worcestershire sauce, sour cream ( or
greek yogurt) and dijon mustard in a small bowl; mix until completely smooth. Spoon dijon sauce over
chicken and continue to cook for 2-3 minutes or until heated through. Remove from heat, transfer chicken
and mushrooms to serving plate. Finally garnish with chives if you desire , and enjoy!
Burschetta Chicken
INGREDIENTS
• 2 Roma tomatos
• 4-6 Thinly pounded Chicken Breasts
• Balsamic Vinegar
• A touch of Olive oil
• 1 tbs Salt
• 1 tbs Pepper
• Lettuce ( preferably bib )
First, grill the chicken or cook in a cast iron for 6-8 mins. Meanwhile in a bowl, add the chopped tomatoes,
balsamic vinegar, olive oil salt, pepper, and mix until all tomatoes are covered in balsamic dressing. On a
plate, place down the bib lettuce and add the grilled chicken on top. Lastly add the bruschetta mix on top
of the chicken, serve and enjoy!
Honey Garlic Chicken
INGREDIENTS
• Chicken Thighs
• 1/2 cup Honey
• 2 table spoons Minced garlic
• 1 cup Soy sauce
• 1/4 cup Vinegar
• 1 tbs Salt
• 1 tbs Pepper
First, in a bowl place the honey, soy sauce and mixed garlic in a bowl- turn on the oven to 400 during this
step. Cut up some Brussel sprouts and throw them onto a baking sheet and place them in the oven to
roast. Meanwhile season the chicken thighs with salt & pepper and cook on pan for 6-8 minutes on each
side. After the chicken is cook place in oven and broil it off for about 5-10 mins. When the chicken in
finished cover the chicken in the marinade and serve over warm white rice and the roasted Brussel
sprouts.
CHAPTER 1
POULTRY
Low Carb
Recipes
 Caprese Style Quinoa Salad
INGREDIENTS
• 1 cup of quinoa
• Fresh Chopped basil
• 1/2 of a Tomato
• 1/4 of mozzarella
• 1 tbs Salt
• 1 tbs Pepper
• 2 large carrots
For the dressing:
• Olive oil - about 1 tsp
• Red wine vinegar- about 2 tablespoons
• Pesto- 1 tablespoon- if you don’t have Pesto, you can use Dijon
Mustard
• Salt & Pepper
• Honey - 1 tsp
Boil two cups of water in a pot and add one cup of quinoa when water starts to boil. Next add the chopped carrots to
the pot, cover, and let simmer for about 15 mins. Once the quinoa and carrots are cooked, drained them to make
sure you get rid of the extra water. In a bowl, Place the quinoa carrots, mozzerella, tomatoes. Add the dressing after
this process so that it is evenly coated. Then place the salad in a bowl, and garnish will freshly chopped basil and salt
& pepper to taste, enjoy!
 Turkey Parm Zuchini Boats
INGREDIENTS
• Basil
• 2 Zucchinis
• 1 tbs Salt
• 1 tbs Pepper
• 1 onion
• Parmesan cheese
• Olive oil
• Ground turkey- you can use beef or
chicken as well
• 2 cups Marinara Sauce ( I use a
homemade sauce or the canned sauces
w/ avocado oil.
First, Turn on your oven to 400. Cut the two zucchini’s in half and scoop out the seeds so that some of the inside is
out. Next cook the onions in olive oil and slowly add the meat in a medium saucepan until golden brown. After meat
and onions are cooked, add the marinara sauce to the pan. Add some salt, pepper, and Parmesan cheese. Add
zucchini “boats” to a deep baking dish and add the meat mixture inside the boats. Place baking dish in oven for
about 20 mins, Halfway through baking time, place some mozzarella cheese on top ( this is optional) so that the
cheese melts but does not burn. Once boats are cooked, garnish with more parmesan and freshly chopped basil.
Best served with a side salad, or on its own., Enjoy!
Portobello Pizzas
INGREDIENTS
• Grape Tomatoes ( Optional)
• 2 Portobello Mushroom Caps
• Marinara sauce- Homemade or Jar
• Italian style breadcrumbs
• Shredded Mozzarella cheese
• Salt
• Pepper
• Oregano
First turn on the oven to 400. While the oven is warming up clean the tops of the mushroom caps and take off the
stem. FYI -Do not throw out the stem, you will need this in the recipe. Place the mushroom caps in a deep baking
dish and pour about 2 tablespoons of olive oil on top. Chop up the stems, grape tomatoes, and mozzarella cheese.
Then first add the marinara sauce into the mushroom caps. Next add the mozzarella cheese, breadcrumbs, tomatoes,
oregano, salt and pepper on top. If you had any other pizza toppings in your fridge you can add them at this time as
well. Place mushroom caps in oven, for about 35-40 mins. Serve on a plate with a salad or by itself and enjoy!
Roasted Eggplant Parm
INGREDIENTS
• Frozen breaded eggplant cutlets ( or
homemade)
• Marinara sauce- jar or homemade
• Chopped Basil
• 1 cup Mozzarella
• 1 tablespoon Parmesean
• 1 Tomato diced
• Olive oil
First turn on the oven to 425. While the oven is warming up, place the eggplant cutlets on a baking sheet with a little
olive oil Note- Make sure you choose cutlets that are even in size. Next, Please the eggplant in the oven for 5 mins to
make it form a little crust. Take the baking sheet out and place the mozzarella, tomatoes, and sauce on top of each
slice. Stack each slice on top of eachother, then place back in the oven for an additional 10 mins.
Serve with fresh chopped basil and Parmesan on top, enjoy!
CHAPTER 1
Fish
Recipes
Hoisin Shrimp & Broccoli
INGREDIENTS
• Frozen shrimp
• Broccoli Florets
• Brown Rice
• Hoisin Sauce
• Soy sauce
• Chili Sauce or Siracha
• Honey
• Minced Garlic
• White Sesame Seeds
• Salt & Pepper
First defrost the frozen shrimp, in the meantime, make the marinade. For the marinade you will use about a 1/2 cup
of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon honey, 1 teaspoon of chili sauce ( you can use more if you
prefer it hot) salt, pepper, and 1 tablespoon minced garlic. Turn on the saucepan and add shrimp to oil and cook for
about 3 mins on each side. Next add the broccoli florets. After about 5 mins add the hoisin sauce marinade and cook
for about another 5 mins. Place the meal in a bowl and sprinkle sesame seeds on top. Serve and enjoy!
Salmon over Cauliflower
Gnocchi Puttenesca Style
INGREDIENTS
• Cauliflower Gnocchi
• A can of Chopped tomatoes
• Chopped Basil
• A mix of Italian pitted olives
• Salt & pepper
• Olive oil
• Red wine- preferably Cabernet
First, turn the oven on to 400 and when ready bake the salmon for 12-15 mins. Meanwhile, in a saucepan, add the
can of tomatoes, and the frozen gnocchi. Cook for about 10 mins. Next add the red wine and turn sauce down to
simmer. Add the olives and salt and pepper. Then after gnocchi is cook, serve in a bowl and add the salmon on top.
Garnish with freshly chopped basil, and enjoy!
Seared Sushi grade Tuna
INGREDIENTS
• Sushi grade tuna
• Cucumbers
• Brown rice
• Black & White sesame seeds
• Ponzu sauce
First get the sauce pan very hot with a little bit of oil. Cut the tuna in thin slices and cover in sesame seeds on the
ends. Next, cook the tuna for about a few seconds ( about 15 ) on each side. Once it is cooked, add it to a plate with
sliced cucumbers, brown rice, and ponzu sauce. You can also serve this on a salad or poke bowl style. Enjoy!
Baked Shrimp Fajitas
INGREDIENTS
• Frozen shrimp
• Salsa
• Avocado
• Lettuce
• Tomato
• Plain Greek yogurt or sour cream
• Cumin
• Paprika
• Red pepper
• Garlic powder
• Salt & pepper
• Tortillas
First turn on the oven to 350. In a bowl, toss the shrimp in cumin, paprika, garlic powder, red pepper, salt and
pepper. Transfer the seasoned shrimp to baking sheet. Next place in oven for 8-10 mins until cooked. At this time you
can also add some tortillas in foil at the last 5 mins. Get the side toppings ready while the shrimp are cooking. Serve
shrimp in tortilla, add toppings, and enjoy!
I hope you enjoy Part 1 of
Meals in minutes, Let me know
what you think of these meals!
Tag me on instagram
@chef.nikk_ay