Mediterranean Chicken Bowls

*Adapted from At the Immigrant's Table.

SERVES: 4
PREP: 1 hour

INGREDIENTS

Marinated Chicken:
3 lbs boneless skinless chicken breasts (pounded to even thickness) or chicken thighs
4 Tbsp olive oil
2 Tbsp lemon juice
4 garlic cloves, minced
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes

Homemade Tzatziki:
1 large English (seedless) cumumber
1 cup plain Greek yogurt
2 cloves garlic, minced
4 Tbsp lemon zest
2 Tbsp olive oil
2 Tbsp chopped fresh dill (or 2/3 tsp dried dill)
salt & pepper to taste

Bowls: 
6 cups cooked couscous (or rice or quinoa)
3 cups cherry tomatoes, halved
2 cups cucumber, diced
1/2 small red onion, thinly sliced
2 cups canned chickpeas, drained and rinsed
1 cup kalamata olives (my family skips this)
1 cup crumbled feta cheese
fresh parsley or mint, chopped
lemon wedges for serving (optional)


DIRECTIONS

1. Mix all ingredients for the marinade in a large ziploc bag. Add the chicken to the bag and mix well until well coated. Let marinate in the fridge for 30 minutes.
2. Make the tzatziki--shred the cucumber and squeeze out all liquid until it feels dry. Mix with other ingredients and store in the fridge until ready to serve.
3. Preheat the oven to 400 degrees. Spread the chicken on a large pan covered with foil. Roast the chicken for 20-30 minutes or until a thermometer at the thickest part reads 165 degrees.
4. Rest chicken for 5 minutes, then slice across the grain for tender pieces.
5. While chicken is cooking, prepare other ingredients for the bowls--cook couscous according to directions, chop vegetables and herbs, and set out all ingredients for easy assembly. 

Serve with warmed pita wedges and hummus.

Denise's Famous Frittata

PREP: 30 min + 15 min in oven
SERVES: 8

INGREDIENTS

1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS

Preheat oven to 375 degrees.

In a 14-inch skillet (approx 6 quarts), brown and crumble sausage. Add in diced onion and bell peppers and sauté.

When onion is almost translucent, add in chopped kale and sauté until kale softens and reduces volume by half. 

In a large bowl, whisk eggs and milk until smooth. Pour egg mixture into the skillet and half the shredded cheese. Begin to mix as if making scrambled eggs. 

When the eggs appear to be approximately half-way cooked, turn off the stove-top burner, sprinkle the remaining cheese on top of the mixture, and then place in preheated oven. 

Cook for approximately 15 minutes or until egg has set (a fork comes out clean or the center of the frittata has risen and is no longer jiggly.)

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato
• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)
• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage

Easy Minestrone Soup

PREP: 30 min
SERVES: 6-8

INGREDIENTS
1 package of Bear Creek Minestrone Soup Mix
1 lb ground beef
1 can Italian green beans

DIRECTIONS
Brown ground beef in a large pot. Drain off grease. Add 8 cups of water, cover and bring to boil. Whisk in the package of Bear Creek Minestrone Soup Mix then add can of Italian green beans. Reduce heat to low and simmer for 20 minutes. 

Serve with crusty bread or cornbread.

Chicken Veggie Tacos

PREP: 30-45 min

SERVES: 15-20 tacos 

INGREDIENTS: 

package of HEB marinated cilantro lime chicken breasts (approx 2 lbs)
3 bell peppers (various colors)
1 large sweet onion
2/3 cup frozen corn
1 cup frozen chopped spinach
fajita seasoning
15-20 tortillas

Optional toppings:

shredded cheese
sour cream
avocados or guacamole

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. 

2. Cut each chicken breast in to 2-3 similarly-sized cutlets so that they'll cook more quickly and evenly. Space them apart on the baking sheet. Roast in the oven for approximately 20 minutes, or until cooked thoroughly (165 degrees internal temperature or no longer pink in the middle.)

3. Slice the bell peppers and begin to sauté them in olive oil on medium high in a large skillet. 

4. Slice the onion and add it to the skillet to sauté on medium high. Sprinkle 1-2 Tablespoons of fajita seasoning over the onions and peppers. 

5. Once the onions begin to turn translucent, but before they begin to brown, add the frozen spinach and corn. Sauté on medium for 5-8 minutes or until the spinach is completely soft and the rest of the veggies are beginning to brown. Turn off heat and set aside.

6. When chicken is done cooking, slice and set aside.

7. Cook (if raw) or warm the tortillas. Assemble tacos with chicken, veggies, and optional toppings.

Autumn Comfort Pasta

 

*Adapted from Julia's Album.

PREP: 1 hour

SERVES: 4

INGREDIENTS:

2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
salt & pepper
1/2-lb sausage, crumbled, without casings (I used 1/2 pkg of Jimmy Dean breakfast sausage)
4 cloves garlic, minced
6 oz chopped spinach (3/4 cup frozen or 2 cups fresh)
1 cup heavy cream
1/3 cup Parmesan cheese, shredded
1/4 tsp salt
8 oz farfalle (bow tie pasta)

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper.

3. Spread the squash on a large, parchment paper-lined baking sheet in one layer, without overcrowding.

4. Roast in the preheated oven at 400 F for 30 minutes or until crisp tender and beginning to brown. Remove from oven.

5. While the squash is roasting, cook the pasta until al dente.

6. Cook the sausage in a skillet with 1 Tbsp of olive oil until brown and crumbly. (Note--I like to use the other 1/2-lb of sausage in a breakfast casserole or frittata.)

7. In a separate, large skillet, heat 1 Tbsp of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt (if cooked from fresh).

8. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely.) Add shredded Parmesan cheese. Keep stirring the sauce with the cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

9. Add pasta, sausage, and butternut squash to the creamy spinach sauce. Salt to taste.

Roasted Summer Veggies with Gnocchi

*From @uncomplicatedchef on Pinterest.

PREP: 30 minutes + 30 minutes cooking

SERVES: 4-6

INGREDIENTS:

1 12-oz pkg of gnocchi
1/2 cup olive oil
1 tsp dry oregano
1 tsp dry basil
1 Tbsp salt
1/2 tsp black pepper
2 garlic cloves, minced
3-4 medium fresh tomatoes, diced (or 1 cup of grape tomatoes, sliced in half)
2 medium zucchinis, diced into large pieces
1 red onion, cut into wedges
1 ball of mozzarella cheese
fresh basil
parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Add veggies in a baking sheet pan with gnocchi.

2. In a jar, add olive oil, salt, black pepper, garlic, oregano, and basil. Shake well.

3. Pour the marinade over the veggies and gnocchi. Combine well so that veggies and gnocchi are well coated.

4. Bake at 400 degrees for 30 minutes. 

5. Tear mozzarella pieces and distribute over the veggies and gnocchi. Spread some parmesan cheese over the top. Roast for another 5-10 minutes or until cheese is bubbly and golden brown. 

6. Serve with fresh basil, chopped.

Gail's Easy Chicken Pot Pie

SERVES: 4-6

PREP TIME: 20min (+ 30min bake time)

INGREDIENTS

2 deep-dish pie crusts (1pkg)
2 large chicken breasts
1 can cream of chicken soup
16-oz bag of frozen mixed vegetables (green beans, peas / lima beans, carrots, corn)

DIRECTIONS

Preheat oven to 450 degrees. Boil chicken breasts in heavily salted water. While chicken is boiling, thaw frozen veggies (use half power in microwave if desired). When chicken is cooked through, shred chicken breasts.

Let refrigerated crusts stand at room temperature for 15 min or microwave on 30% power for 15 seconds before unrolling. Spray pan with non-stick cooking spray. Press one pie crust into pie pan. Mix shredded chicken, veggies, and can of soup together in a large bowl. 

Pour mixture into pie pan. Place second pie crust on top and fold top edge over bottom crust edge, then crimp as desired. Use a knife to cut 4-8 vents in top crust.

Bake at 450 degrees for 15 minutes, then add foil around the edges of the pie crust (to keep from burning) and bake another 10 minutes or until top crust has a golden brown color and mixture inside begins bubbling through vents. 

Expert tip: To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or, you can just cut 4-inch strips and place them around the outside if you don’t feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful—the pie will be hot!
https://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-pie 

Melanie & Jed's Lasagna

Prep: 30min assembly + 1hr cook time
Serves: 12

INGREDIENTS
2 lbs ground beef
1 yellow squash, chopped
1 zucchini, chopped
1 sweet onion, chopped
1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)
32 oz ricotta cheese
2 eggs
garlic salt, to taste
dried oregano, to taste
lasagna noodles, 9
shredded mozzarella cheese
other shredded cheeses (like cheddar or parmesan)

DIRECTIONS
Preheat oven to 350 degrees. 

Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce. 

Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.

Boil water and cook lasagna noodles according to package, 8-9 min.

The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.

Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color. 

Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min. 

Serve with salad & bread.

Mediterranean White Bean Soup

From Feel Good Foodie.

Prep: 45 minutes
Serves: 6

INGREDIENTS
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 celery rib chopped
6 cups vegetable broth
1 tsp dried thyme
1/2 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
3 15-oz canned white beans, drained and rinsed
2 cups baby spinach
fresh parsley for serving
grated parmesan cheese for serving

DIRECTIONS
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

Sweet Balsamic Pork

Adapted from feelslikehomeblog.com. Even my pickiest eater loved it and went back for seconds!

PREP: 1 hour
SERVES: 8 people

INGREDIENTS
1 Tbsp olive oil
3 lbs pork roast or tenderloin (I used tenderloin)
salt & pepper
For the sauce
3 cloves garlic, pressed with garlic press
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup water
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp rosemary, chopped (I used 3 drops of rosemary essential oil)

DIRECTIONS
1. Mix all sauce ingredients in a small bowl. (Note: Do not judge the final product by the very pungent sauce prior to cooking.)
2. Heat the Instant Pot to saute. Pour in the oil. Season the pork on both sides with salt & pepper, and brown on all sides.
3. Turn off the saute mode and add the sauce to the pork in the pot. Program Instant Pot to meat and cook for 35 minutes. When the timer beeps, turn it off and let the pressure naturally release.
4. Slice and serve with plenty of sauce.

Note: I made this with only one pork loin (about 1.5 lbs), but kept the sauce portion the same. It definitely made enough sauce for two pork loins.

Breanne's Pizza Dough

*Maybe one of these days I'll get a picture before we've all started eating. ;)

PREP: 30 min + rising time
SERVES: 4 pizzas (using quarter sheet pans or medium size pizza rounds)

INGREDIENTS:
7 1/2 cups flour
1 Tbsp yeast
1 Tbsp salt
3 1/2 cups water

DIRECTIONS:
1. Mix all ingredients and let rise about 2.5-3 hrs.
2. Turn out onto floured surface and knead several times until no longer sticky.
3. Separate into four equal portions, roll or pull flat, and put onto pans. Cover with toppings. Brush edges with garlic/parmesan oil, if desired.
4. Bake at 550 degrees for 8-10 minutes, or until toppings are golden brown and a good crust has formed.

Notes: this recipe can easily be reduced to make only two pizzas, or subdivided for personal pizzas.

Creamy Chicken Gnocchi Soup - Olive Garden CopyCat

Adapted from here.

PREP: 40 min
SERVES: 8

INGREDIENTS
3 Tbsp butter
1 Tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half-and-half
1-2 cans (14 oz each) chicken broth (I used 2-3 because it was still too thick)
1 Tbsp fresh thyme
1 cup shredded carrots (I may have used a bit more)
1 cup fresh spinach leaves, chopped (I used 3-4 cups)
1 cup diced cooked chicken breast (I used 2 cups of Italian seasoned rotisserie chicken, light & dark meat)
1 package (16 oz) potato gnocchi (on the pasta isle)
salt & pepper to taste (it needed a lot of salt)

DIRECTIONS
In a large pot add butter and olive oil. Over medium high heat, sautee onion, celery, and garlic until tender. Add the flour to create a roux and cook for another minute.
Slowly add the half-and-half and stir until thickened. Add the chicken broth, thyme, carrots, spinach, chicken, and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened (mine took about 15 min). Add more chicken broth is a thinner soup is desired. Salt & pepper to taste and serve.

Serving suggestions:
Ceasar salad & crusty bread

Pressure Cooker Red Beans & Rice

Adapted from frommyimpossiblytinykitchen.

SERVES: 6-8
PREP: 20 min + soaking red beans overnight if possible
COOK TIME: 2 hours

INGREDIENTS:
2 Tbsp olive oil
3 stalks celery, chopped
1 large onion, diced
1 green bell pepper, diced (optional)
1/2 tsp salt
1/2 tsp pepper
1/2 - 2 tsp creole seasoning, according to taste (use less if serving kids)
3 cloves garlic, chopped
3 sprigs fresh thyme
1 lb smoked sausage, sliced
2 bay leaves
1 lb dried red beans (use long red kidney beans)--I recommend soaking these overnight if possible
1 ham hock (ask for it at the butcher counter, or use smoked turkey leg/neck)
6 cups chicken stock**
green onion, for garnish

DIRECTIONS:

1. In a pressure cooker (at least 6 quarts) over medium heat, add in olive oil. Once hot, add in onion and celery. Cook over medium heat for about 8 minutes--vegetables should be soft and cooked through.
2. Add salt, pepper, and creole seasoning to the vegetables and stir to combine. 
3. Stir in garlic, thyme, and sausage. Increase heat to medium-high and cook until the sausage has browned, about 5 minutes.
4. Add the red beans and the ham hock to the pot, followed by the chicken stock. Be sure to follow your pressure cooker's manufacturer's instructions for limits on the amount of liquid that can be added to your pressure cooker. The beans should be completely covered by chicken stock, but take care not to go over your pressure cooker's "max fill line."
5. Bring the cooker up to full pressure. Once pressure has been reached, reduce the heat just enough to maintain full pressure, then start timing for 1 hour 45 minutes*. Allow the pressure to come down naturally.
6. Remove the lid and taste--adjust the seasonings and, if necessary, cook a bit longer.

*Original recipe called for 1 hour, but even at 1.5 hours, the beans were not cooked all the way through if I didn't soak the beans for 8+ hrs. 

**Original recipe called for 5 cups, but the beans need more liquid to fully absorb if they weren't soaked overnight.

Serve with steamed rice & top with sour cream. Also good with cornbread.


Note for self: below is Amy's red beans and rice recipe.

Treebeards’ Red Beans

1 pound dried light red kidney beans

2 quarts water

2 medium onions, chopped

2 stalks celery with leaves, chopped

½ large bell pepper, chopped

2 ½ teaspoons salt

1 ½ rounded teaspoons thyme

1 ½ rounded teaspoons oregano

1 ¼ teaspoons garlic powder

¾ teaspoon cayenne pepper

2 bay leaves

1 pound smoked sausage, cut into ½ inch slices

Optional: shredded cheddar cheese, chopped

Green onions, Tabasco sauce and extra sausage

Wash and drain red beans.  In a 4 quart saucepan add 2 quarts

of cold water and red beans.  Soak overnight.   Or, in a 4 quart

saucepan, add 2 quarts of cold water and red beans; bring to

boil.  Cover, reduce heat and simmer for 2 minutes.  Remove

from heat and let stand 1 hour before continuing.  Do not drain

water.

Add onions, celery and bell pepper to red beans and bring to

boil.  Cover, reduce heat and simmer about 1 ½ hours until red

beans are soft and begin to thicken.  Do not stir red beans more

than necessary or they will get mushy.

Stir in seasonings and sausage.  Simmer 30 minutes more until

red beans are tender.

Serve over hot rice and top with optional items, if desired.

Serves 6-8

Sausage Fruit Kabobs

*Adapted from Better Homes and Gardens.

Prep: 30 minutes
Serves: 4

INGREDIENTS
3 Tbsp Dijon mustard
3 Tbsp honey
12 oz cooked smoked sausage, bias cut in 3/4" slices (I used turkey sausage)
1 apple, cored and cut into 1/2" wedges
1 zucchini, halved and cut in 1/2" slices (sprinkle with salt to enhance flavor)
6 oz crusty bread, cut into 1" pieces

DIRECTIONS
1. Preheat oven to 450 degrees. Stir together mustard and honey in a small bowl.
2. Alternately thread sausage, apples, and zucchini on skewers, leaving 1/4" between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Change oven setting to broil and broil kabobs 4-5 inches from heat for 4 minutes.
3. Meanwhile, thread bread skewers; lightly brush with olive oil.
4. Turn sausage skewers, brush with more honey-mustard, and add bread skewers to the pan. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once.
5. Serve with honey-mustard.

Note: Try with other veggies--sweet potato, red onion, bell peppers, corn, yellow squash, broccoli, or carrots.

Lasagna Soup

*Adapted from Bobby's Lighter Tastes Like Lasagna Soup.

Prep: 45 minutes
Serves: 4-6

INGREDIENTS
2 tsp olive oil.
1 lb Italian mild turkey (or pork) sausage, casings removed
3 cloves garlic, minced
1 (32 oz) container chicken broth
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can petite diced tomato
1/2 tsp minced onion
1/4 - 1/2 tsp salt
5 whole wheat lasagna noodles, broken into 1/2" pieces
1/2 tsp dried basil
1 zucchini, diced
1 yellow squash, diced
3 Tbsp grated Parmesan cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS
1. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage and cook over medium-high heat stirring occasionally until the sausage is crumbled and browned, 8-10 minutes. Add the garlic and sautee for an additional 2 minutes.
2. Add the broth, tomato sauce, diced tomatoes, minced onion, and salt, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
3. Add the noodles, basil, zucchini, and squash; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-15 minutes.
4. Remove from the heat and stir in Parmesan and mozzarella cheese.

Serve with salad and breadsticks.

Tuscan Garlic Chicken Pasta

*Adapted from Tuscan Garlic Chicken on Mel's Kitchen Cafe.

Serves: 4
Prep: 45 minutes

INGREDIENTS
1/2 cup all-purpose flour
1 1/2 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts, halved into cutlets
5 Tbsp olive oil, divided

1 pound pasta (fettuccini, farfalle, or penne)
1 Tbsp finely minced garlic (about 4-5 cloves)
1/2 cup chicken broth
1 cup heavy cream
2 Tbsp cornstarch
1 cup milk
can diced tomatoes, drained
6 oz fresh spinach, chopped
salt & pepper, to taste
freshly grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees. In a shallow dish, combine the flour, salt, pepper, basil, oregano, and Parmesan. Dip each chicken piece in the flour mixture until both sides are well coated. Reserve flour mixture.
2. In a large nonstick skillet, heat 3 Tbsp of the olive oil over medium high heat until the oil is hot and shimmering. Place the chicken breasts in the pan, working in batches if needed. Cook for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through.
3. Remove chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 Tbsp olive oil. When the oil is hot, add the garlic, sautéing for 2-3 minutes.
5. In a small liquid measure, whisk together the cornstarch and cream.
6. To the skillet, add in 2 Tbsp of the flour mixture and stir constantly with a wooden spoon for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Add the cream mixture and milk to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is thickened.
8. Add the spinach and tomatoes and cook 2-4 minutes or until spinach is wilted. Salt and pepper to taste.
9. Plate pasta with chicken and sauce. Top with freshly grated Parmesan cheese.

Baked Chicken with Spinach and Artichokes

*Adapted from Diethood.

Prep: 45 minutes
Serves: 4

INGREDIENTS
1 Tbsp butter
2 Tbsp extra virgin olive oil
8 chicken thighs
salt & fresh ground pepper, to taste
1 can (14 oz) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
3 carrots, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6-8 oz) baby spinach, coarsely chopped
1/2 cup vegetable or chicken broth

DIRECTIONS
1. Preheat oven to 425 degrees.
2. Heat butter and olive oil in a large oven-safe nonstick skillet or dutch oven on medium-high. Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet.
3. Add artichokes, onions, carrots, and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally. Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
4. Place in the oven, uncovered, and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes.

Serving suggestion: Serve over brown rice.

Copy Cat Santa Fe Chicken Quesadilla

*Adapted from a delicious little local restaurant Cafe Vida. This is a reminder for myself of what's in their quesadilla.

Prep: 30 minutes

INGREDIENTS
grilled chicken breast (use fajita seasoning & cumin)
mozzarella cheese
corn
black beans
guacamole/avocados
whole wheat tortilla

Pressure Cooker Pork Loin Roast with Cherry Dijon Sauce

*Adapted from Key Ingredient.

Prep: 60 minutes
Serves: 6

INGREDIENTS
1 Tbsp vegetable oil
2-3 lb pork loin roast
salt & pepper
2 cups chicken broth
1 Tbsp minced garlic
1 tsp lemon zest
1 1/2 cup frozen cherries
1/2 cup water
1/4 cup Dijon mustard
2 Tbsp light brown sugar
2 tsp cornstarch, mixed into 1 Tbsp water
1 Tbsp butter

DIRECTIONS
1. With pressure cooker lid off, heat oil on high. Generously salt and pepper roast, place in cooker and brown on both sides.
2. Add stock, garlic, zest to cooker and secure lid. Cook on high for 25 minutes.
3. Meanwhile, place cherries, water, mustard and sugar in sauce pan over medium heat. Cover, bring to simmer and let cook 10 minutes.
4. Use a potato masher, hand blender or heavy spoon to mash most of the cherries into the sauce before adding the cornstarch mixture and letting simmer for 3 more minutes to thicken sauce.
5. Remove from heat and stir in butter.
6. Let cooker release naturally for 10 minutes then quick release. Remove roast and let rest under foil for 10 minutes before carving and serving smothered in cherry sauce.

Serving suggestions: Serve with mashed potatoes, roasted vegetables, and cornbread.

Copy Cat Maggiano's Chop Salad

*Adapted from Food.com.

Prep: 30 minutes
Serves: 6

INGREDIENTS
1/2 head iceberg lettuce, in 1/2" dice
1 head romaine lettuce, in 1/2" dice
2 plum tomatoes, in 1/2" dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
1 avocado, small dice
Italian dressing: (makes approx. 2 cups)
1 1/2 tsp dijon mustard
1 Tbsp granulated sugar
1/4 cup water
1 1/2 tsp garlic, finely minced
1 Tbsp red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp pepper, freshly ground
1/4 tsp fresh oregano (or 3/4 tsp dried oregano)
1/2 cup Parmesan cheese, grated

DIRECTIONS
1. Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
2. Place lettuce in large mixing bowl. Add all the ingredients except garnish and mix well. Add dressing and mix well.
3. Serve, topping each portion with garnish.

Optional: Add grilled chicken for an entree salad.