A Thyme to Eat

INGREDIENTS: -2 halibut filets -1 package of broccolini -2 small containers of baby bella mushrooms -1/4 cup flour (you can use any type of flour you'd like) -4 cloves garlic, minced -1/2 stick butter + 1 tbsp -3 tbsp olive oil -2 tbsp garlic powder  -Salt/pepper FOR CREAM SAUCE: -1 tbsp butter -3/4 dry white wine (I used Aldi Pinot Grigio) -3/4 cup chicken broth -1/4 cup lemon juice (about 3 large lemons) -1/2 cup heavy cream -2 tbsp of corn starch -4 tbsp capers  NOTE: I used a preheated cast iron skillet to roast these mushrooms. It gives them a nice browned bottom but if you do not have one you can make them in any oven-safe pan or dish. *** If you do have a cast iron skillet, put it in the oven and preheat to 400 degrees. When the mushrooms are cleaned & ready, remove the hot skillet & place them cap side down. INSTRUCTIONS: 1. First, prep the fish. Pat filets dry of any extra moisture. Season with salt &

INGREDIENTS: - 2 lbs boneless chicken breasts (about 4-6 depending on size. I used 6 medium sized) - Two 10oz cans diced tomatoes with green chilies - 1 red pepper - 1 green pepper - 1 yellow pepper - 1 orange pepper - 1 large white onion - 2 packets of fajita seasoning - 1 tsp garlic powder - salt/pepper *OPTIONAL* 2 jalapeños (without seeds) diced small - I like this a little spicy but you can definitely leave them out. Avocado for topping INSTRUCTIONS: 1. Grease your crock pot with non-stick cooking spray. Layer 1 can of diced tomatoes on the bottom of the pot. Slice (julienne) all peppers & onion. Layer half of mixed peppers on top of diced tomatoes. Top with half of sliced onion. Sprinkle onions with garlic powder. 2. Season both sides of chicken breasts with fajita seasoning. I used about 1 1/2 packets, but you can adjust this depending on how strong you want the flavors to be. But I suggest at least 1 1/2 packets. Layer chicken