Chipotle Chicken Bowl

 Ingredients:

2 pounds chicken breasts (cubed)

1/4 cup chipotle peppers in adobo

1/2 cup plain Greek Yogurt

1 Tablespoon honey

2 teaspoon lime juice

1 teaspoon salt

1 teaspoon cumin

2 Tablespoon water

Black Beans:

2 15-ounce cans black beans

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon oregano

Cilantro Lime Rice:

2 cups cooked rice

1 teaspoon salt

2 Tablespoon lime juice

1/2 cup chopped fresh cilantro

Vegetables:

3 medium bell peppers

1 large onion

1 Tablespoon avocado oil

salt/pepper

Instructions:

1- In a blender, combine all of the marinade ingredients and blend them until they are smooth.

2- Pour the marinade over the cubed chicken and stir gently until all pieces are well coated.  marinate for 10-15 minutes while you prep the rest of the ingredients.

3- In a saucepan, combine the beans and seasoning then stir. Do not drain or rinse the black beans. Simmer the beans over low heat for about 10 minutes while you cook the remaining elements.

4- Add the salt, chopped cilantro, and lime juice to warm cooked rice and stir. Taste and adjust the salt as desired.

5- Heat a cast iron skillet to medium-high heat and add 1 Tablespoon of avocado oil.

6- Add the marinated chicken to the pan.

7- Cook the chicken for 5-6 minutes per side, until it is firm and cooked through.  Charred bits are a good thing

8- Remove the chicken to a plate, add 1 more Tablespoon of oil, the veggies, and salt/pepper to the skillet.  Stir them well to coat them in the oil.

9- After 1-2 minutes, lower the skillet temperature to medium and continue cooking until the veggies are soft.

10- Assemble the bowls, topping with Greek yogurt, fresh avocado, and squeeze of lime.

Mango Curry Chicken Salad

 

Mango curry chicken salad

2lbs chicken breast poached then fridge until completely cooled

2 mangos small dice 

2 celery ribs small chop

Green onion (4)

1/2 cup Raw cashews small chop

Parsley 2 tbs chopped

Cilantro 2 Tbs chopped

Dice chicken once cooled into bite sized pieces

Season with salt and pepper 

(Dressing)

1 cup Mayo

Lemon juice 3tbs

Curry powder 1 Tbs 

Mix all ingredients after prepped and add dressing. Mix until incorporated.

Quinoa and Beans

 1 Tablespoon olive Oil

2 cloves garlic, minced

1 jalapeño minced

1 cup quinoa

1cup vegetable broth

1 15 ounce can black beans, drained

1 14.5 oz can fire roasted diced tomatoes 

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and black pepper to taste 

1 avocado

Juice of one lime 

2 Tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium high heat.  Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute. 

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover , reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. 

Serve immediately

Chicken and Bean Chili Soup

 2 boneless skinless chicken breast 

1 (11 oz) can corn, drained

1 (15 oz) black beans, drained and rinsed

1 (10 oz) diced tomatoes and green chilies, untrained

2 cups chicken broth

1 cup cooked chopped bacon 

1 (1 oz) packet ranch seasoning dressing mix

1 tsp cumin

1 Tablespoon chili powder

1 tsp onion powder

1 (8 oz) package cream cheese

1 cup shredded cheddar cheese

Place chicken in crock pot. 

Add corn, black beans, diced tomatoes, and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning and bacon. Place cream cheese on top of chicken. 

Cover with lid and cook on low for 6-8 hours 

Remove chicken and shred then return to pot. Stir cheddar cheese into chili.

Potato Casserole

 14 Tablespoon unsalted butter, softened

6 pounds Yukon Gold Potatoes, peeled and cut into chunks

2 Tablespoon plus 1 teaspoon kosher salt

1 1/2 cups sour cream

1 teaspoon black pepper 

6 Tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano Reggiano cheese

Grease 9x13 inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes.  Drain.

Mash potatoes with 10 tablespoons butter, sour cream, , 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary.  Spread potatoes into the prepared pan. Cover and refrigerate for up to three days. 

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese.  Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Corn Pudding

 1/2 Cup melted butter

1 small package (8.5 oz) Jiffy Cornbread Muffin Mix

1 can corn drained

1 can cream style corn

1/2 cup sour cream

2 eggs

1/2 cup sugar 

Preheat oven to 350 and grease a 9x9 square baking pan with nonstick cooking spray.

In a mixing bowl combine butter, cornbread muffin mix, corn, creamed corn and mix well. 

Stir in sour cream, eggs, and sugar and mix well.

Spoon corn casserole batter into prepared pan.

Bake casserole for 40-50 minutes or until center is set.

Chicken with Bacon Pasta with Spinach

 Ingredients 

2 Tablespoon vegetable oil

1 boneless skinless chicken breast

1 teaspoon Italian seasoning 

Salt and pepper

4 bacon strips

Penne Pasta

Alfredo

2 teaspoon garlic, minced

2 Tablespoon flour

2 cups half and half

1 1/3 cups Parmesan cheese, shredded

1 cup cherry tomatoes, halved

2 cups spinach 

Shred the Parmesan cheese and set it aside to allow it to get to room temperature. 

In large skillet, heat 2 tablespoons of vegetable oil on medium heat.

Cut chicken into thin slices. Season each side generously with Italian seasoning and salt and pepper.

Sear the chicken in hot skillet on each side. 

Cook Bacon

Prepare Pasta

Toss together