One-Pan Enchilada Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 

INGREDIENTS:

• 2 tablespoon of extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
• 2 cups of low-sodium chicken broth
• 1 19oz can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• green onions
• black olives

INSTRUCTIONS:

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium-low heat until softened.
2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth, and enchilada sauce to the pan.
4. Bring to a boil, then reduced heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove the lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with an additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let the heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.

LINK: http://www.number-2-pencil.com/2013/12/09/one-pan-enchilada-pasta/

One-Pot Chicken Burrito Bowls

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-5

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 tablespoon of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of diced tomatoes, drained
• 1 15oz can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

INSTRUCTIONS

1. Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium-high heat until chicken has started to brown.
4. Move chicken to one side of the pan, on the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream, and guacamole.

NOTES:
Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.

LINK: http://www.number-2-pencil.com/2014/05/22/one-pan-chicken-burrito-bowls/

Ranch Potatoes

Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Yield: 4 Servings

INGREDIENTS:

1 1/2 tablespoons olive oil plus more for greasing pan

1/4 cup buttermilk powder

1 teaspoon dried dill weed

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon coarse salt

1/8 teaspoon black pepper

3 cups (about 1 pound) potatoes, peeled and cubed

2 tablespoons corn starch

*We've also done this with just a ranch packet from the store and the cornstarch*

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F. Generously grease a large, thin baking sheet with olive oil.
2. In a small bowl stir together the buttermilk powder and all the seasonings including the salt and pepper (not the cornstarch).
3. Pat the potato cubes dry with a paper towel - they don't have to be completely dry but you want to get any excess water off them.
4. Add the potato cubes to a large gallon sized ziploc bag. Sprinkle in the cornstarch, zip up the bag leaving air in it and shake it up until the potatoes are evenly coated.
5. Drizzle in the olive oil and repeat, shaking the bag until the cubes are covered with oil. Don't overdo it or you'll make a slurry.
6. Add half the seasoning mix to the bag, close up and shake. Add the remaining mix and shake again.
7. Remove the potatoes to the baking sheet but don't dump out any of the excess seasonings that may have collected on the bottom. Spread out in one even layer close but not touching each other.
8. Bake 15 - 18 minutes then turn the potatoes over using a thin, metal spatula. Bake an additional 10 - 20 minutes until browned and cooked through in the center.

LINK: http://www.cinnamonspiceandeverythingnice.com/roasted-ranch-potatoes/