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

Beans

Beans are great sources of: Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women. - Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Magnesium helps with muscle function and energy production.

Instructions:

How to Store:
- Keep beans in an airtight container in a cool, dry, dark place.
- Beans can last up to 1 year.
- Store cooked beans in a covered container in the refrigerator for up to 5 days.
- You can also freeze cooked beans in an airtight container for up to 6 months.
How to Cook:
- If cooking dry beans, soaking them for 6-8 hours (overnight) before cooking will reduce cooking time.
- Drain well
- Put beans in a large pot with 2 inches of water to cover them
- Bring to a boil and skim off any foam that forms.
- Once the water is boiling, reduce heat to a simmer.
- Cook for 1-2 hours; when the beans are easily mashed with a fork, they're done.
- Don't add salt as this toughens the beans.
- You can add bay leaves, cumin, or other spices to flavor the beans.

Avocado

Avocados are great sources of: Vitamin E protects cells in our body from damage and keeps our immune system healthy. - Vitamin K helps our bodies heal quickly. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Healthy fats are good for our skin and brain, and help us feel satisfied after a meal.

Instructions:

Choose avocados that are firm but give slightly when pressed with a finger.
These are ripe and ready to eat.
If you buy a hard avocado, leave it on your counter for a couple days to allow it to ripen.
Store unripe avocados at room temperature on the counter for 2-4 days.
Refrigerate when ripe for up to 5 days.
Cut avocado in half lengthwise around the pit.
Quickly hit the pit with a sharp knife and twist to free the pit.
Discard.
Cube or slice each half, then scoop out with a spoon or knife.
Eat as is or add to salad, sandwiches, or spread on toast.

Acorn Squash

Instructions:

Wash squash, cut it in half, and scoop out seeds with a spoon.
Bake skin side down in a 400 degree oven for 45-60 minutes.
Squash is ready when a knife easily pierces through.
Scoop out flesh and mash with butter and salt - or fill the center and eat like a baked potato.

Rambutan

Rambutans are a tropical fruit with a sweet flavor similar to a grape.
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.

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Instructions:

To eat a rambutan, use a sharp knife to cut a shallow sliver into the rind or chop off the tip of the fruit where the stem connects.
Gently tear the skin open to expose the fruit and squeeze it out of the shell.
Avoid the large, bitter seed in the middle; some people simply bite the flesh off the pit, however, you can use a knife to cut around the diameter of the fruit and then peel the fruit off the pit (this is helpful when using rambutan in recipes).

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