• Slow Cooker Enchilada Quinoa Casserole

    This recipe is so good! Filling and flavorful.

    Recipe adapted from Creme De La Crumb.

    Ingredients:

    • 1 15 oz. can black beans, drained and rinsed
    • 1 15 oz. can corn, drained and rinsed
    • 2 15 oz. cans of enchilada sauce
    • 1 15 oz. can fire roasted tomatoes and green chiles
    • 1 c. uncooked quinoa
    • 1/2 c. water
    • 4 oz. cream cheese
    • 1 tsp. cumin
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 c. shredded cheese
    • Toppings: cilantro, diced tomatoes, avocado, sour cream, lime juice, tortilla chips

    Directions:

    1. Add the beans, corn, enchilada sauce, tomatoes with chiles, quinoa, water, cream cheese, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
    2. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.
    3. In the last 30 minutes, take the lid off and stir; then add the cheese and replace lid and let cheese melt.
    4. Serve with desired toppings.

    Slow Cooker Enchilada Casserole:

  • Lemon Pepper Cajun Chicken Pasta

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta:

  • Hibachi Fried Rice

    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Penne Pomodoro

    Adapted from Midwest Foodie.

    Ingredients:

    • 16 oz. penne pasta, cooked al dente
    • 2 TBSP olive oil
    • 8-10 cloves garlic, minced
    • 4 tsp. dried oregano
    • 4 tsp. dried thyme
    • 1 1/2 tsp. salt
    • 1/2 tsp. fresh cracked pepper
    • 1 1/2 tsp. crushed red pepper, optional
    • 2 (28 oz.) cans crushed tomatoes 
    • 2 TBSP fresh parsley, chopped
    • 4 TBSP fresh basil, chopped
    • 2 TBSP granulated sugar, optional
    • Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

    Directions:

    1. Heat olive oil in a large saute pan over medium heat.
    2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
    3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
    4. Bring to a gentle simmer over medium heat.
    5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
    6. Add cooked pasta to the pan.
    7. Toss to coat evenly.
    8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

    Penne Pomodoro:

  • Ranchero Sauce

    Perfect for Huevos Rancheros. Add 1 c. of Ranchero sauce to 2 cans of black beans that are drained and rinsed and serve with fried eggs.

    Ingredients:

    • Olive oil
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • 1 TBSP chili powder
    • 1 tsp. smoked paprika
    • 1/2 tsp. chipotle powder
    • 2 tsp. cumin
    • 1/2 TBSP sugar
    • 1/2 tsp. salt
    • 1 15 oz. can tomato sauce
    • 1 c. water

    Directions:

    1. Heat oil in a pot over medium heat then add the onions and garlic and cook until fragrant.
    2. Then add the chili powder through salt. Stir and allow spices to toast, about 2 minutes.
    3. Add the tomato sauce and water and simmer for 5-10 minutes, or until desired thickness.

    Ranchero Sauce:

  • Chicken Burrito Bowls

    Ingredients:

    • 2 lbs. chicken breast, cut into bite size pieces
    • 1 onion, chopped
    • 2 TBSP Olive oil
    • 2 tsp. salt
    • 1/2 tsp. pepper
    • 2 tsp. garlic powder
    • 1 tsp. oregano
    • 1 tsp. chili powder
    • 3 tsp. cumin
    • 2 tsp. chipotle chili powder
    • 4 tsp. smoked paprika
    • 1 10 oz. can Rotel or fire roasted tomatoes
    • 1 14 oz. can black beans, drained and rinsed
    • 1 12 oz. can corn, drained
    • Serve over rice
    • Toppings: Monterey jack cheese, guacamole, sour cream, chipotle, salsa, olives, and/or green onions

    Directions:

    1. Heat olive oil in skillet over medium high heat; then add the chicken and onion and cook for 10 minutes or until chicken is cooked through.
    2. Once chicken is cooked add the salt through the smoked paprika; then add the tomatoes, beans, and corn, and cook until warm.
    3. Serve over rice with toppings of choice.

    Chicken Burrito Bowls:


  • Chili Mac

    Ingredients:

    • Olive oil
    • 2 lb. ground chicken or turkey
    • 1 onion, chopped
    • 4-6 garlic cloves, chopped
    • 2 Taco seasoning packs (about 1/2 c.)
    • 1 Chili seasoning pack
    • 2 cans Rotel tomatoes
    • 2 cans red, pinto, black, or kidney beans
    • 4 8oz. cans of tomato sauce
    • 3 c. water
    • 1 lb. elbow macaroni
    • Toppings: cheddar cheese, chipotle, avocado, and/or sour cream

    Directions:

    1. Heat olive oil in skillet or Dutch oven over medium heat and then add ground meat, onion, and garlic.
    2. When the meat is cooked add seasoning through water. Bring to a simmer and cover and simmer for at least 2 hours.
    3. Prepare pasta according to package and add desired toppings.

    Chili Mac:

  • Instant Pot Mongolian Beef

    Ingredients:

    • 2 lbs. flank or sirloin steak, cut into 1/4 inch strips
    • Salt and pepper
    • Oil
    • 4 garlic cloves, minced
    • 1 c. soy sauce
    • 1 c. water
    • 2/3 c. brown sugar
    • 2 TBSP ginger, minced
    • 4 TBSP water
    • 4 TBSP cornstarch
    • Green onions, sliced

    Directions:

    1. Season beef with salt and pepper.
    2. Heat oil in a skillet, and when oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
    3. In the Instant Pot, select saute and when it reaches HOT, add some oil; then add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
    4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
    5. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
    6. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

    Instant Pot Mongolian Beef:

  • Cashew Chicken

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. chicken thighs or breasts, thinly sliced
    • 1 TBSP cornstarch
    • Black pepper, to taste
    • 1/4 c. honey
    • 1/2 c. soy sauce
    • 1 TBSP fish sauce
    • 1-2 TBSP chili paste (sambal oelek)
    • 2 TBSP ketchup
    • 2 TBSP oil
    • 4 cloves garlic, minced
    • 1 inch fresh ginger, grated
    • 2 red or orange bell peppers, thinly sliced
    • 1 c. fresh Thai or regular basil, roughly torn
    • Steamed white or brown rice
    • Handful of cashews

    Directions:

    1. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
    2. To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
    3. In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
    4. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
    5. Remove from the heat and stir in the basil.
    6. Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.

    Cashew Chicken:

  • Asian Chicken Pasta Salad

    Recipe adapted from No Biggie

    Ingredients:

    Salad

    • 1 lb. box bow tie pasta
    • 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
    • 1/4 cup green onions, chopped
    • 1/2 pack sliced almonds toasted
    • 1 bag lettuce of choice
    • 1 small bag snap peas
    • 1 small can mandarin oranges drained
    • Crunchy wonton strips

    Dressing

    • 2/3 c. red wine vinegar
    • 2/3 c. vegetable oil *or sesame oil is great here too
    • 2/3 c. soy sauce
    • 6 TBSP sugar
    • 2 TBSP ginger paste
    • 1 tsp. salt and pepper

    Directions:

    1. Shred the chicken breast meat from a rotisserie chicken.
    2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
    3. Cook the pasta until al dente, remove the pasta from the water.
    4. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
    5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
    6. Toast the sliced almonds in a dry pan, remove from pan.
    7. In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
    8. In a separate bowl add the salad greens and toss with dressing.
    9. On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
    10. Refrigerate any leftover dressing.

    Asian Chicken Pasta Salad: