My Recipe Book
Chicken and Yellow Rice Skillet
Ingredients:
- 1 1/2 cups yellow rice
- 3 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 1 cup frozen peas and carrots
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
- Add the chicken pieces, garlic powder, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the yellow rice and chicken broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the rice is cooked and has absorbed the broth.
- Stir in the frozen peas and carrots, and cook for an additional 5 minutes, or until the vegetables are heated through.
- Serve warm.
Yellow Rice and Veggie-Stuffed Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 1/2 cups yellow rice
- 3 cups vegetable broth
- 1 small onion, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions:
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, and remove the seeds and membranes. Set aside.
- In a medium saucepan, combine the yellow rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the broth.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the black beans, corn, cooked yellow rice, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, until heated through.
- Spoon the yellow rice mixture into the hollowed-out bell peppers, filling them completely. Place the stuffed peppers in a baking dish.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the tops of the peppers with shredded cheddar cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Allow the peppers to cool for a few minutes before serving.
Beef Meatballs with Tomato Sauce
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- salt and pepper
- 1 tablespoon olive oil
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Form the mixture into 1 1/2 inch meatballs.
- Heat olive oil in a skillet over medium-high heat. Cook the meatballs until browned on all sides.
- In a separate saucepan, combine crushed tomatoes, tomato paste, and sugar. Bring to a boil, then reduce heat and simmer.
- Add the cooked meatballs to the tomato sauce and continue to simmer for about 15 minutes or until the meatballs are fully cooked.
Beef and Vegetable Stir Fry
Ingredients:
- 1 pound beef sirloin, sliced into thin strips
- 4 cups mixed vegetables (such as broccoli, carrots, bell pepper, and snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
Instructions:
- In a bowl, whisk together soy sauce, honey, cornstarch, ginger, and garlic powder. Set aside.
- In a large skillet or wok, heat vegetable oil over high heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
- Add the mixed vegetables to the skillet and cook until slightly tender.
- Add the beef back into the skillet with the vegetables. Pour the soy sauce mixture over the beef and vegetables and stir until everything is coated with the sauce.
- Cook for an additional 2-3 minutes or until the sauce thickens and the vegetables are tender-crisp. Serve with rice.
Chicken Quesadillas
Ingredients:
- gredients:
- Tortillas
- Cooked shredded chicken
- Shredded cheddar cheese
- Optional toppings (diced tomatoes, diced peppers, corn, etc.)
Instructions:
- Warm a non-stick skillet over medium heat.
- Place a tortilla in the skillet and sprinkle shredded cheese on top.
- Add the cooked shredded chicken and any desired toppings on top of the cheese.
- Sprinkle a little more cheese on top and place another tortilla on top of everything.
- Cook the quesadilla for a few minutes on each side or until the cheese is melted and the outside is crispy.
- Repeat for as many quesadillas as desired.
Mac and Cheese Bites
Ingredients:
- gredients:
- Macaroni and cheese
- Breadcrumbs
- Cooking spray
Instructions:
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Scoop spoonfuls of macaroni and cheese and roll them into balls.
- Roll each ball in breadcrumbs until fully coated.
- Place the mac and cheese balls on the prepared baking sheet and spray them with cooking spray.
- Bake for 10-12 minutes or until the outside is crispy and golden brown.
Mini Pizzas
Ingredients:
- gredients:
- English muffins
- Pizza sauce
- Shredded mozzarella cheese
- Toppings (pepperoni, diced ham, olives, etc.)
Instructions:
- Preheat the oven to 400°F.
- Split the English muffins in half and place them on a baking sheet.
- Spread pizza sauce on top of each muffin half.
- Sprinkle shredded cheese on top of the sauce.
- Add desired toppings on top of the cheese.
- Bake in the oven for 10-12 minutes or until the cheese is melted and the edges are golden brown.
Cheesy Baked Tortellini
Ingredients:
- 1 package of cheese tortellini
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated parmesan cheese
Instructions:
- Preheat oven to 375°F.
- Cook tortellini according to package instructions and drain.
- Mix cooked tortellini and marinara sauce in a baking dish.
- Mix in 1/2 cup of shredded mozzarella cheese.
- Top with remaining mozzarella cheese and grated parmesan cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
Sweet Potato and Black Bean Tacos
Ingredients:
- 7-8 medium sweet potatoes
- 2 cans of black beans, drained and rinsed
- 1 package of whole grain tortillas
- 2 ripe avocados
- Juice of 1 lime
- Cilantro, salt, and pepper to taste
Instructions:
- Preheat the oven to 400°F.
- Peel and cube the sweet potatoes, toss them in olive oil, and season with salt and pepper. Spread on a baking sheet and roast in the oven for 20-30 minutes, or until tender.
- While the sweet potatoes are roasting, mash the avocados in a bowl, add the lime juice, and season with salt and pepper to make the avocado crema.
- Warm the black beans in a saucepan over medium heat.
- Assemble the tacos by spreading avocado crema on a tortilla, then topping with roasted sweet potatoes and black beans. Garnish with cilantro.
Grilled Chicken with Couscous Salad
Ingredients:
- 3-4 chicken breasts
- Juice of 1 lime
- 1 cup of couscous
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 pint of cherry tomatoes, halved
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat your grill or oven to 400°F.
- Season the chicken breasts with lime juice, salt, and pepper. Grill or bake the chicken for 20-25 minutes, or until cooked through.
- Cook the couscous according to package instructions. Allow to cool slightly.
- In a large bowl, combine the cooked couscous, diced cucumber, diced bell pepper, halved cherry tomatoes, and chopped parsley. Toss with a little olive oil, lime juice, salt, and pepper.
- Serve the grilled chicken with the couscous salad.
Chickpea Curry with Brown Rice
Ingredients:
- gredients:
- 2 cans of chickpeas, drained and rinsed
- 1 large onion, diced
- 2 cans of coconut milk
- Curry powder and turmeric to taste
- 1 cup of brown rice
- Salt to taste
Instructions:
- Cook the brown rice according to package instructions.
- In a large skillet, sauté the diced onion until translucent. Add the chickpeas, coconut milk, curry powder, turmeric, and salt. Simmer for 20-30 minutes.
- Serve the chickpea curry over the cooked brown rice.
Lemon Herb Chicken with Steamed Broccoli and Quinoa
Ingredients:
- gredients:
- 3-4 chicken breasts
- 2 lemons
- Fresh or dried herbs (thyme, rosemary, parsley)
- 1 head of broccoli
- 1/2 cup of quinoa
- Salt and pepper to taste
Instructions:
- Preheat your grill or oven to 400°F.
- Season chicken breasts with lemon juice, herbs, salt, and pepper. Grill or bake the chicken for 20-25 minutes, or until cooked through.
- While the chicken is cooking, steam the broccoli until tender and cook the quinoa according to package instructions.
- Serve the grilled chicken with steamed broccoli and quinoa.
Quinoa Veggie Stir Fry
Ingredients:
- gredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 2 cups spinach
- 2 tablespoons soy sauce or tamari
- Salt and pepper to taste
Instructions:
- Cook the quinoa according to the package instructions, using water or vegetable broth for added flavor.
- While the quinoa is cooking, heat the olive oil in a large pan over medium heat.
- Add the onion and garlic to the pan and sauté until the onion is translucent.
- Add the bell pepper, zucchini, and mushrooms to the pan and continue to sauté until the vegetables are tender.
- Add the spinach and soy sauce or tamari to the pan, stirring to combine. Continue to cook until the spinach is wilted.
- Fluff the cooked quinoa with a fork and add it to the pan, stirring to combine all the ingredients. Season with salt and pepper to taste.
- Serve the stir fry hot.
Oven-Baked Salmon with Lemon and Dill
Ingredients:
- gredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 lemons (1 for juice, 1 for slices)
- Fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- Place the salmon fillets on the foil, drizzle with olive oil, and season with salt and pepper.
- Squeeze the juice of one lemon over the salmon fillets, then top each fillet with a slice of the second lemon.
- Sprinkle the chopped dill over the salmon fillets.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through.
- Serve the salmon hot, garnished with additional lemon slices and dill if desired.
Chickpea and Vegetable Curry
Ingredients:
- gredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can coconut milk
- 1 bell pepper, diced
- 1 zucchini, diced
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pan over medium heat.
- Add the onion and garlic to the pan and sauté until the onion is translucent.
- Stir in the curry powder, then add the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer.
- Add the bell pepper and zucchini to the pan, stirring to combine all the ingredients. Allow the curry to simmer until the vegetables are tender.
- Season the curry with salt and pepper to taste.
- Serve the curry hot, with rice or naan bread if desired.
Greek Salad with Grilled Chicken
Ingredients:
- gredients:
- 2 chicken breasts, grilled and sliced
- 1 head romaine lettuce, chopped
- 1 cucumber, sliced
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- For the dressing: olive oil, lemon juice, oregano, garlic, salt, and pepper
Instructions:
- Preheat your grill or oven to 400°F. Season the chicken breasts with olive oil, salt, and pepper. Grill or bake the chicken for 20-25 minutes, or until cooked through. Slice the cooked chicken.
- In a large bowl, combine the chopped romaine lettuce, sliced cucumber, diced bell pepper, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- For the dressing, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl. Adjust the ingredients to taste.
- Drizzle the dressing over the salad and toss to combine.
- Top the salad with the sliced grilled chicken.
- Serve the salad fresh.
Turkey and Vegetable Chili
Ingredients:
- gredients:
- 1 lb ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2 tablespoons chili powder
- Salt and pepper to taste
Instructions:
- Heat a large pot over medium heat, then add the ground turkey. Cook until it's no longer pink.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Continue to cook until the vegetables are tender.
- Stir in the drained kidney beans, black beans, and diced tomatoes, followed by the chili powder. Add salt and pepper to taste.
- Lower the heat and let the chili simmer for about 15-20 minutes to let the flavors meld together.
- Serve the chili hot, with cornbread or over rice if desired.
