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.

Stuffed Peppers

Ingredients:

• 5 bell peppers (1 diced, 4 cut in half horizontally)
• 1 Tablespoon olive oil
• 1/2 pound ground turkey
• 8 ounces mushrooms, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 Tablespoon garlic powder
• 1/4 Tablespoon chili powder (You can add more if you like it spicier)
• 1 cup rice, uncooked
• 4 ounces spinach
• 8 ounces cheddar cheese, shredded
• Salt & pepper, to taste

Directions:

1. Heat the olive oil in a large walled skillet over medium heat. Place the ground turkey in the pan and break up as you cook. When the turkey is about halfway cooked add in the bell peppers and mushrooms.
2. After the turkey is cooked completely. Add the garlic powder, chili powder, uncooked rice and salt & pepper. Saute for 1 minute, stirring continuously.
3. Add the diced tomatoes, spinach and 2 cups water. Bring to a boil, cover and lower heat to a simmer. Simmer for 25 minutes, stirring occasionally, until rice is cooked through.
4. While the rice dish is simmering, place the halved bell peppers under the broiler (either directly on the rack or in a oven safe dish). Rotate every few minutes until the peppers are cooked and the skins are browned. Remove from oven and set aside.
5. Taste rice dish and season with salt and pepper, if necessary.
6. Place the cooked halved bell peppers in an oven safe dish, skins down. Fill the peppers with the rice mixture. Top with cheddar cheese and set under broiler in oven until cheese is melted and slightly browned.
7. Everyone gets 2 halves! Enjoy!

*Feel free to add whatever vegetables you like. Others that come to mind are: onions, zucchini, chili peppers.

~Recipe by Mikaila

Macaroni and Cheese

Ingredients:

• 4 cups dried Macaroni (I used shells)
• 1 whole egg, beaten
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons dry mustard, more if desired
• 1 pound cheese, grated
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon seasoned salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup Panko bread crumbs
• optional spices: cayenne pepper, paprika, thyme

Directions:

1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whick together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking contstantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt.
8. Add salt and pepper. Taste sauce and add more salt and seasoning salt as needed! DO NOT UNDERSALT.
9. Pour in drained, cooked macaroni and stir to combine.
10. Serve immediately (very creamy) or pour into a buttered baking dish, top with Panko bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Recipe adapted from thepioneerwoman.com

Black Bean Sweet Potato Chili

Ingredients:

• 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 Tablespoons chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 1/2 cups vegetable stock
• 1 15-ounce can diced tomatoes
• 1/2 cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, cheese

Directions:

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cover the pot and recuce the heat to maintain a gentle simmer.
6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
8. Garnish with avocado, cilantro, crema or cheese.

~Recipe from whatsgabycooking.com