Recipes

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

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

Eggplant

Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!

Instructions:

Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
Choose eggplants that have shiny, smooth skin without bruises or blemishes.
Eggplants are sensitive to temperature and should be stored in the refrigerator.
Do not cut an eggplant before you store it since it will go bad quickly.
For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
Rinse the eggplant afterwards to remove most of the salt.
Eggplant can be baked, roasted, steamed, or sautéed.
If baking whole, pierce the eggplant several times with a fork.
Bake at 350˚F for 15-25 minutes.
Test for doneness by inserting a knife or fork.

Apples

Apples are great sources of: 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.

Instructions:

How to Store:
- Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
- Refrigerate unwashed apples in a plastic bag with holes.
- Throw away any spoiled apples since they will cause the others to spoil too.
- Wash apples before eating.
How to Eat:
- Eat whole or cut into pieces after removing stem, core, and seeds.
- Cook and mash to make applesauce.
- Bake in oven for dessert.
- Use lemon juice to keep sliced apples from turning brown.