One-Pan Chicken Burrito Bowls

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 Tablespoons of olive oil
• 1/4 cup of uncooked extra-long grain rice
• 1 (14.5 ounce) can of diced tomatoes, drained
• 1 (15 ounce) can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• Optional:
• freshly diced tomatoes
• diced onions
• sour cream 
• guacamole

Directions:

1. Start by sauteing onions in 2 tablespoon of olive oil until start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set 2-3 minutes off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

~Recipe adapted from number-2-pencil.com

Minestrone Soup (Olive Garden Copycat)

Ingredients:

• 3 Tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian cut green beans
• 1/4 cup minced celery
• 4 teaspoons minced garlic
• 4 cups vegetable broth
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrots (julienned or shredded)
• 2 Tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Directions:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot
2. saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

~Recipe from food.com & Stephanie M.