Category: Recipes

Ham and Navy Bean Soup

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Ingredients

  • 1 Tbsp olive oil
  • 1 small red onion, diced
  • 3 to 4 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 tsp minced garlic
  • 1 pound dry navy beans
  • 1 pound diced ham
  • 1 pound gold potatoes, cut into 1/2-inch pieces
  • 4 cups unsalted vegetable stock
  • 2 cups water
  • 2 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1 bundle of fresh thyme
  • 1 bay leaf
  • 1 Tbsp red wine vinegar
  • 1 cup peas

Directions

  1. Heat the olive oil In a skillet over medium heat. Once the oil is hot add the onion and cook for 3 minutes. Add the carrots and celery, continuing to cook while stirring for 2 more minutes. Add the garlic and cook for an additional 30 seconds.
  2. Rinse and drain the beans and add to slow cooker. Add the vegetables, ham, potatoes, vegetable stock, water, salt, paprika, chili powder, black pepper, thyme and bay leaf.
  3. Cook on low for 8 hours.
  4. Once the soup is cooked, remove and discard the bundle of thyme and bay leaf. Stir in the red wine vinegar and peas.

Servings: 6
Calories per Serving: 440 kCal (Protein: 29g, Carbohydrate: 82g, Fat: 9g)

Burrito Bowls with Cilantro Lime Rice

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Ingredients

Chicken

  • 3 lbs (48 oz) chicken breast cutlets
  • 2 packets taco seasoning (I like Ortega Chipotle Taco Seasoning Mix)
  • 2 medium onions, chopped
  • 2 tsp minced garlic (or 4 cloves, crushed)
  • 1 Tbsp olive oil
  • 2 cups water (divided)

Black Beans and Corn

  • 2 15.5oz cans black beans (drained)
  • 1 15.5oz can sweet corn (drained)

Cilantro Lime Rice

  • 1.5 cups basmati rice
  • 2 1/4 cups water
  • 1 bunch Cilantro (stems removed), chopped
  • 2 Tbsps lime juice

Toppings

  • 1/4 cup shredded cheese
  • 2 oz salsa
  • 1 oz sour cream

Cinnamon Crackle Cookies

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Ingredients

  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 24 drops red food coloring
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons Red Hots candy, crushed

For rolling the cookie dough:

  • 1/2 cups powdered sugar
  • 1/2 cup granulated sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.

Place Red Hots into a plastic food storage bag and crush using a rolling pin or meat tenderizer

In a mixing bowl, cream butter and sugar. Beat in egg, vanilla, and red food coloring

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually blend in the flour mixture until just combine, then fold in crushed candy

Pour granulated sugar and powdered sugar onto two large plates. Roll a tablespoon of dough into a ball and roll first in granulated sugar, then in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 10-15 minutes. Remove from oven and let cool 3-5 minutes before transferring to cooling rack.

Cranberry Coconut Cookies

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Ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon lime juice
  • 1 1/4 cups all-purpose flour (may substitute 1/2 cup for white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened flaked coconut
  • 1/2 cup dried cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.

In a mixing bowl, cream butter, brown sugar, and white sugar until smooth. Beat in the egg and lime juice until light and fluffy.

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually blend in the flour mixture, then fold in the coconut and dried cranberries.

Drop dough by tablespoon onto parchment paper on a cookie sheet. Bake for 8 to 10 minutes, or until lightly toasted. Let cool 5 minutes then remove to wire racks.

Chipotle Chicken over Saffron Rice

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Ingredients

Shredded Chicken:

  • 3 lb (48 oz) Boneless Chicken Breast or Thigh
  • 6 oz Goya Sofrito Tomato Cooking Base
  • 2 Tbsp. lime juice
  • 2 chipotle peppers (chopped finely), Chipotle Peppers in Adobo Sauce
  • 1 Tbsp. adobo sauce, Chipotle Peppers in Adobo Sauce
  • 1 tsp. salt
  • 1 container (6 oz) tomato paste

Rice:

  • 16oz Vigo Saffron Yellow Rice
  • 3 Tbsp. olive oil (divided)
  • 1 medium onion, chopped
  • 3 Green Bell Peppers, chopped

Directions

Shredded Chicken:

  1. Place chicken in Instant Pot. Seal and set on Poultry/15 minutes. Use natural pressure release when done.
  2. Drain chicken and replace in Instant Pot.  Using a hand mixer with beater attachments, shred chicken (this can also be done using 2 forks instead of a hand mixer).
  3. Add sofrito base, lime juice, chipotle peppers, adobo sauce, and salt.  Mix well.
  4. Add tomato paste and mix well (mixture will be thick).

Rice:

  1. Prepare saffron rice according to directions. Use 2 Tbsp olive oil when called for.
  2. Add 1 Tbsp olive oil to a frying pan.  When hot, add onion and fry for 3-4 minutes.
  3. Add green peppers to onions and fry 2 minutes more.
  4. Mix onion and peppers with prepared saffron rice.

Servings: 8
Calories per Serving: 471 kCal

Refried Beans

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Ingredients

  • 1 lb dried pinto or roman beans
  • 8 cups water
  • 2 Tbsp. olive oil
  • 2 medium onion, chopped
  • 2 tsp. (~4 cloves) minced garlic
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 1/2 tsp. salt

Directions

Add dried beans and water to Instant Pot pressure cooker. Seal and set timer for 30 minutes. Let cool using natural pressure release.

Drain beans, reserving 1 1/2 cups of the water from the pressure cooker.

Set Intant Pot to sauté, add olive oil, onion, and garlic. Cook 2-3 minutes until onions are translucent.

Add drained beans, reserved bean water, chili, cumin, and salt to Instant Pot.

Mash beans and stir thoroughly to ensure beans don’t burn. If the beans start bubbling and splattering, turn off the Instant Pot or set it to Warm.

Once beans have desired consistency, transfer to another dish to cool.

Servings: 12

Taco Bowls with Crushed Taco Shells

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Ingredients

Chicken

Corn and Roasted Peppers

  • 3 cups frozen corn
  • 3 poblano peppers, diced
  • 4 sweet red peppers, diced
  • 1 tsp salt

Refried Beans

Toppings (for each serving)

  • 1/4 cup shredded cheese
  • 2 oz salsa
  • 1 oz sour cream
  • 2 crunchy taco shells, crushed

Directions

  1. Add chicken breast to instant pot with 1 cup water and set to 20 minutes on High Pressure.
  2. When done, release pressure and remove chicken breast to a large bowl. Drain water used in cooking. Using an electric mixer, shred chicken.
  3. Add shredded chicken back to pot.  Add taco seasoning, with 1 cup water.  Mix well.
  4. Set oven to Broil (for roasting corn and peppers)
  5. Spread corn and diced peppers on a lightly-greased baking sheet (may be best to split into 2 batches to ensure even cooking).  Sprinkle with salt.  Broil 15-20 minutes, checking every few minutes and stirring occasionally to prevent burning.
  6. Prepare refried beans according to recipe.
  7. Split chicken, corn/peppers, and beans between 8 meal prep containers.  Top with 1/4 cup shredded cheese
  8. In separate smaller containers, add 2 Tbsp salsa and 1 Tbsp sour cream for each meal.
  9. To prepare each meal, microwave chicken/corn/beans for 2 minutes (stirring halfway through).  Top with salsa/sour cream, and crushed taco shells.

Servings: 8

Crispy Honey Sriracha Chicken

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Ingredients

Breaded Chicken

  • 1 lb chicken breast, cut into large cubes
  • 1 egg
  • 2/3 cup panko
  • 1/2 tsp salt

Sauce

  • 2 Tbsp honey
  • 1 Tbsp sriracha

Directions

  1. Preheat oven to 425°F (220°C)
  2. Dip chicken in egg and roll in panko mix.  Place in a single layer in a greased glass baking pan.
  3. Bake chicken for 20 minutes.  Stir once or twice to ensure it doesn’t stick or burn.
  4. Mix sriracha and honey.
  5. Toss chicken with sauce and serve.

Serves: 2-3

Oven Roasted Broccoli

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This method of preparing broccoli is perfect for weekly meal prep, as it retains its texture quite a bit longer in the fridge than steamed broccoli.

Ingredients

  • 4 cups broccoli florets
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/8 tsp ground red pepper

Directions

  1. Preheat oven to 425°F (220°C)
  2. Mix olive oil, lemon juice, garlic, salt, and red pepper
  3. Toss with broccoli in a large covered bowl
  4. Arrange in a single layer on baking sheet and bake for 18-20 minutes, turning over once