Arroz con Pollo:
Prep Time: 15 minutes | Cook Time: 40 Minutes | Total Time: 1 Hour 5 Minutes
Serving Size: 1/8 of Recipe | Total Servings: 8
For the rice:
- 1 cup long grain rice rinsed
- 1 ¾ cups water
- ¾ Tbsp olive oil
- ½ tsp salt
For the chicken:
- 1 chicken breast split in half
- 1 Tbsp canola oil
- 2 carrots diced
- 1 onion small, diced
- 1 Tbsp olive oil
- 1 garlic clove minced
- ¼ tsp garlic powder
- 2 Tbsp recaito
- ¼ cup peas
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp oregano
Prepare the rice:
Rinse the rice in a strainer until the water runs mostly clear. In a sauce pan on medium heat place ¾ Tbsp. of olive oil and rice and stir until hot.
Add the water and salt. Bring to a boil. Turn heat down to medium, cover. Cook for about 20 minutes. Remove cover and fluff. Leave uncovered until ready to use.
Prepare the chicken:
While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over split chicken breast. Allow chicken to absorb the seasonings for about 1 hour.
In a skillet on medium heat add the canola oil once hot sauté the chicken until brown on both sides. Cover and cook for about 10 minutes on low.
Once the chicken has reached an internal temperature of 165°F remove from the skillet and allow to rest for about 10 minutes on a cutting board. Once cooled slightly dice into ½ inch cubes.
In the same skillet the chicken was cooked in, turn the heat to medium, place 1 Tbsp. olive oil, diced carrots, garlic, recaito and onion. Cook until onions are translucent.
Add the diced chicken and toss until well blended. Cover and cook on low until the carrots are soft.
Add the rice and blend thoroughly. Add the peas right before serving.
Crockpot Chicken Noodle Soup:
Prep Time: 10 Minutes | Cook Time: 6 - 8 Hours | Total Time: 6 Hours 10 Minutes
Serving Size: 2 cups | Total Servings: 6
- 2 cans chicken breast, drained
- 64 oz chicken broth (or chicken stock)
- 1 can cream of chicken soup
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 yellow onion, chopped
- 2 tsp dried parsley
- 1 cube chicken bouillon
- 1/4 tsp black pepper
- 3 cups uncooked egg noodles
- In a crock pot, combine the chicken broth, cream of chicken soup, carrots, celery, onion, chicken, parsley, chicken bouillon cube, and pepper. Stir together and cover with lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Add egg noodles and cook for an additional 15 minutes or until pasta is tender.
- Add salt to taste. Serve and Enjoy
** If cooking over stove-top, use a large pot with a lid, cook over medium-high heat until boiling, then reduce to medium-low heat, and cook for an additional 10-15 minutes before adding the egg noodles. Cook for 15 minutes after adding egg noodles or until tender.
Ground Beef Soft Tacos
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Serving Size: 1 soft taco | Total Servings: 6
- 6 flour tortillas, warmed
- 1 lb ground beef
- taco seasoning mix
- 1/2 cup water
- 1 cup lettuce
- 3/4 cup pico de gallo
- 3/4 cup shredded pepperjack cheese
- Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place raw ground beef into pan and brown (approximately 5 minutes); then drain.
- Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
- Fill each tortilla with taco meat, top with lettuce, pico de gallo and shredded cheese.
- Serve and enjoy!
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Serving Size: 1/4 of recipe | Total Servings: 4
Pico de gallo*:
- 2 medium ripe tomatoes, chopped (about 1 ½ cups)
- ¼ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- ¼ teaspoon fine-grain sea salt
- 2 teaspoons extra-virgin olive oil
- ¼ cup finely chopped white onion
- ¼ teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans
- ¼ cup water
- Freshly ground black pepper, to taste
- ½ teaspoon lime juice
- 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese (optional)
- Freshly ground black pepper
- Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won’t condense as much but it’ll work!)
- In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.
- To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
- Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
- Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.
Peanut Butter Banana Smoothie:
Prep Time: 5 Minutes | Total Time: 5 Minutes
Serving Size: 1 Cup | Total Servings: 4
- 2 bananas
- 2 cups milk or almond milk
- 1/2 cup peanut butter
- 2 cups ice cubes
- 2 Tbsp honey (optional)
- Combine all ingredients in a blender. Blend until smooth (30 seconds - 1 minute).
- Serve and Enjoy.
Prep Time: 15 minutes | Total Time: 15 minutes
Serving Size:1/10 recipe | Total Servings: 10
- Whole pineapple, (to use as the bowl)
- 1 cup diced pineapple
- 1 cup diced bell peppers, (any combination of red, orange, yellow or green peppers)
- 1 cup diced Roma tomatoes
- 1/3 cup chopped cilantro
- 1/4 cup minced red onion
- 4 tbsp lime juice
- 1/4 tsp black pepper
- 1/8 tsp salt
- To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
- Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
- In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
- Transfer the salsa to the pineapple bowl for serving.
- Store in the fridge.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Serving Size: 1 bowl | Total Servings: 1
- 1/2 cup old fashioned oatmeal
- 1 cup water
- dash of sea salt
- 1 cooked egg
- 2 Tablespoons grated parmesan cheese
- 3–4 grape tomatoes
- 1/4 avocado
- Everything But The Bagel (EBTB) seasoning
- sea salt and pepper
- fresh herbs, for topping
- hot sauce (optional)
- Heat water and oats in a medium saucepan over medium heat. Add a little sea salt to the oats. Cook the oats, stirring occasionally, for 5-7 minutes or until the oats are creamy and the consistency you like. Remove from heat.
- Meanwhile cook your egg however you like, poached or fried is my favorite.
- Once both the egg and oats are finished cooking grab a bowl (I like using a shallow, wide bowl) add oats and top with cooked egg, parmesan cheese, avocado, EBTB seasoning, fresh herbs and hot sauce, if using. Enjoy warm.
Spaghetti and Homemade Meatballs:
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1.5 hours
Serving Size: 2 Meatballs | Total Servings: 4 - 6 people
- Uncooked spaghetti noodles
- 24 ounces pasta sauce
- Homemade meatballs (see recipe below)
- 10 saltine crackers, crushed
- 1/3 cup milk
- 1 pound ground beef
- 1/2 cup shredded Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried cilantro
- salt and black pepper to taste
- Crush saltines into fine pieces.
- Mix the crushed saltines with milk and set aside for five minutes to allow milk to soften the crackers.
- Add the soaked crackers in a large bowl with ground beef, cheese and seasonings, mixing very well. Divide meatball mixture into about 10-15 meatballs, according to the size you prefer.
- Add sauce to a saucepan over medium heat: stir. Add uncooked meatballs and bring to a gentle boil. Cover, reduce heat to low and simmer for 45 minutes, stirring occasionally, until meatballs are cooked through.
- Cook spaghetti according to package directions; strain and keep in strainer.
- When meatballs are cooked, remove with a slotted spoon onto a plate: cover and set aside. Add spaghetti, blending sauce and pasta until coated completely.
- Serve and enjoy!
Spinach and Mozzarella Egg Bake:
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Serving Size: 1 Square | Total Servings: 6
- 4 cups fresh spinach
- 1-2 tsp olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup thinly sliced onions
- 8 large eggs, beaten
- salt and fresh ground black pepper to taste
- Preheat oven to 375F. Grease an 8 1/2 inch by 12 inch glass casserole dish with olive oil or nonstick spray.
- Heat the oil in a large pan, add the spinach, and stir just until the spinach is wilted, about 2 minutes.
- Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.
- Layer the grated cheese and sliced onions on top of the spinach.
- Beat the eggs with salt and fresh ground pepper to taste.
- Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.
- Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting.
- The egg bake will settle down some as it cools. Serve hot.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Serving Size: 1 Omelette | Total Servings: 1
- 1/2 cup bell pepper, chopped
- 1/4 cup onion, chopped
- 1/2 tomato, diced
- 1/2 Tbsp Butter
- 1/4 cup shredded cheese
- 2 eggs (or 4 egg whites)
- 1 Tbsp cooking oil
- 2 Tbsp water or milk
- salt and pepper to taste
- Heat butter in a pan over medium heat. Add onions and saute until clear. Add bell peppers and tomato, cook for 1-2 minutes. Remove from heat.
- Crack eggs in a mixing bowl and whisk until eggs are light yellow in color. Add water, salt, and pepper to eggs. Pour oil into medium pan over medium-low heat. Add eggs to pan, do not stir.
- Using a spatula, gently lift the edge of the eggs up, allowing the uncooked eggs to drain to pan. Continue to lift edges until there are no uncooked eggs left.
- Gently flip the omelet over and cook for 30 more seconds.
- Put filling on omelet and fold the omelet over. Ccook until cheese is melted.
- Serve and enjoy.
Prep Time: 10 Minutes | Cook Time: 30 - 35 minutes | Total Time: 45 Minutes
Serving Size: 2 Tortillas | Total Servings: 4
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1 Yellow Onion
- 2 Bell Peppers (various colors)
- 2 Tbsp Olive Oil / Vegetable Oil
- Juice of 1 Lime
- Avocado (optional)
- Sour Cream (optional)
- Salsa (optional)
- Cilantro (optional)
Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, garlic powder, cumin, and salt).
Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13x15-inch casserole dish or a large baking sheet.
Drizzle the olive oil over the vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 30-35 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the vegetables after they come out of the oven.
While the fajita mix bakes, toast each tortilla in a dry skillet over medium-low heat, until lightly browned on each side. Scoop a small amount of vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.