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 eggsSalsa 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
Ingredients: serves 4

Instructions:

Slow Cooker Directions
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

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes 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.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers 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.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies