Recipes

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Southwest Sheet Pan Veggie Hash

Ingredients:

1 sweet potato, peeled and diced
1 potato, scrubbed and diced
2 medium zucchini, sliced
1 red bell pepper, diced
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1/2 tsp garlic powder
2 Tbsp. olive oil
1 1/2 tsp. chili powder
Salt & pepper
6 eggs
Salsa for topping

Instructions:

Preheat the oven to 425°F.
Spray a rimmed baking sheet with nonstick cooking spray.
Spread veggies and beans on baking sheet.
Drizzle oil and sprinkle seasonings over ingredients, tossing to coat evenly.
Bake 15-18 minutes or until potatoes are tender, stirring halfway through.
Remove from oven and move veggies aside to create 6 openings.
Gently crack the eggs into each opening.
Season the eggs with salt and pepper.
Return the pan to the oven and bake 7-9 minutes or until eggs are set.
Top with salsa and enjoy!

Slow Cooker Salsa Chicken

Ingredients:

1 pound Chicken Thighs boneless, skinless
2 cups Salsa
15 1/2 ounces Black Beans, Kidney Beans, or Pinto Beans canned, drained, and rinsed
1 cup Vegetables fresh or frozen, chopped
1 tablespoon Taco Seasoning, optional

Instructions:

Slow Cooker Directions to serve 4
- Cover chicken with salsa, beans, and veggies in slow cooker.
- Add seasoning, if using.
- Cook on LOW for 6-9 hours.
- The cooking time will vary with the type of chicken meat and size of pieces.
- Remove chicken to a large bowl.
- Chop, or shred with two forks, then add back into the pot and stir.
- Serve with tortillas and/or rice, or on top of salad greens.

Roasted Chickpeas

Ingredients:

1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp granulated garlic
1 pinch cumin

Instructions:

Pat chickpeas dry with paper towels.
Preheat air fryer or oven to 355 degrees.
In a medium bowl, combine chickpeas, oil, and seasonings.
Toss to coat.
Add all to air fryer, or roast in oven, for 20-22 minutes, shaking or stirring occasionally.
Enjoy.

Youtube Tutorial

Roasted Carrots

Ingredients:

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
Salt & Pepper

Instructions:

Preheat the oven to 425°F.
Line a baking sheet with aluminum foil.
Slice the carrots on the diagonal about 2-in thick.
Make sure all pieces are approximately the same size to ensure even cooking.
Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper.
Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots).

Youtube Tutorial

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy. Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serrated knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of: B Vitamins help our cells grow and stay healthy - Vitamin C keeps our immune system strong and helps our bodies heal quickly - Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

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Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!

Stone Fruit

Stone fruits are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing - Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven):
- Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
- Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
- Bake: Place halves cut-side down on a baking sheet.
- Roast in a 400°F oven for about 30-45 minutes until tender.
- Check: A fork should slide in easily-but don't overcook or it gets soggy.
- Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.