easy burrito bowls... 25 minutes

the goods:

1 cup long grain rice

1 cup salsa

juice of 1 lime

3 cups chopped romaine lettuce

1 can (15 ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

2 roma tomatoes, chopped

1 avocado, peeled, pitted, and chopped

2 tablespoons chopped fresh cilantro leaves

chipotle cream sauce:

1 cup sour cream

1 tablespoon chipotle paste (or 2 tablespoons chipotle peppers in adobo sauce)

1 garlic clove, pressed

juice of 1 lime

1/2 teaspoon salt

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice, and salt; set aside.

In a medium saucepan, add rice and 1 and 1/2 cups water, then cook rice according to package instructions (bring to a boil, place lid on, reduce to simmer for 15 minutes). Stir in salsa and lime juice.

To assemble, divide rice among bowls, top with lettuce, corn, beans, tomatoes, avocado, chipotle cream sauce, and cilantro. Serve with additional lime wedges if desired.

garlic shrimp and sun-dried tomato pasta in cream sauce... 30 minutes

the goods:

1/2 pound shrimp, peeled and deveined
4 ounces sun-dried tomatoes in olive oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup cream
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
8 ounces fettuccine

Drain sun-dried tomatoes, reserving 2 tablespoons of the drained oil.
In a large pot of boiling salted water, cook fettuccine according to package instructions.
In a large skillet, saute minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for 1 minute. Add shrimp, sprinkle with paprika and salt and cook over medium heat for about 2 minutes. Add cream, basil, and crushed red peppers, bring to a boil and reduce to a simmer. Whisk in parmesan cheese until melted. Remove from heat and toss with drained fettuccine. Sprinkle with additional parmesan and serve!

slow cooker lasagna... 4 hours and 35 minutes

the goods:

1/2 tablespoon olive oil
1 pound Italian sausage (casings removed if necessary)
2 jars (24 ounces each) spaghetti sauce
2 cups water
1 container (15 ounces) whole milk ricotta cheese
2 tablespoons chopped parsley
16 lasagna noodles (NOT no-boil)
1 and 1/2 pounds mozzarella, shredded
1/2 cup grated parmesan

In a large skillet over medium heat, combine olive oil and Italian sausage. Cook, for 10-12 minutes, breaking it into small pieces with a wooden spoon as it cooks. Add spaghetti sauce and water, bring to a simmer and turn off heat. In a small bowl, stir together ricotta and parsley and season with salt and pepper. In the bottom of a slow cooker, spread a layer of sauce. Cover with a layer of noodles (breaking them up to fit when needed), spread a layer of the ricotta mixture on top. Pour 2 cups sauce on top of ricotta, sprinkle with 1 cup mozzarella and sprinkle with parmesan. Repeat layers 3 more times: noodles, ricotta, sauce, cheeses. Finishing with a nice layer of cheese. Cook on low for 4 hours. Place slow cooker (inside only) in oven and broil until cheese is bubbly and starting to brown. Let rest 20 minutes before serving.

grilled chili-lime chicken with strawberry avocado salsa... 25 minutes (plus marinating)

the goods:

3 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 garlic clove, minced
1 and 1/4 teaspoons chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breasts, pounded to an even thickness
8 large strawberries, washed, hulled, and diced
1/2 avocado, peeled, pitted, and diced
1 tablespoon finely chopped fresh cilantro

In a large resealable bag, combine 2 tablespoons lime juice, oil, honey, garlic, 1 teaspoon chili powder, and salt. Add chicken breasts, seal, and shake to coat. Marinate in the fridge for 4 hours or overnight.
Make the salsa: in a small bowl, toss together the strawberries, avocado, cilantro, remaining lime juice, and chili powder. Season with salt and pepper.
Heat grill to medium-high heat. Clean and oil hot grates. Remove chicken from marinade and discard bag with excess juices. Grill the chicken for 12 minutes, turning once until cooked through. Transfer to a plate and let stand 5 minutes before topping with salsa and serving.

mediterranean chicken pasta... 25 minutes

the goods:

3 boneless skinless chicken breasts, pounded to an even thickness

extra-virgin olive oil, garlic salt, and black pepper to taste
16 ounces angel hair pasta
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
6.7 ounces sun-dried cherry tomatoes
1 can quartered artichoke hearts, drained
2 tablespoons chopped nicoise olives
1 teaspoon lemon zest
1/2 cup chicken broth
1/4 cup heavy cream
juice from 1/2 a lemon
1/4 cup grates parmesan cheese
1/4 cup chopped fresh basil

Brush both sides of chicken with olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes per side, or until no longer pink in the center. Transfer to a plate and let rest.
Add pasta to a large pot of salted, boiling water and cook according to package instructions. Drain and set aside.
In the same skillet you cooked the chicken in, over medium heat, add olive oil and shallots. Season with salt and pepper and saute until translucent, about 3 minutes. Add garlic and saute for 30 seconds, until fragrant, stirring constantly. Add tomatoes, artichoke hearts, olives, and lemon zest; saute until heated through, about 2 minutes. Add chicken broth, cream, lemon juice, parmesan, and basil. Reduce to a simmer for a couple of minutes more.
Chop chicken into bite-sized pieces. Divide pasta among plates, then top with sauce and chicken and extra basil if desired.

slow cooker ranch chicken tacos... 4 hours and 15 minutes

the goods:

3 boneless skinless chicken breasts

1/2 cup water

1 packet taco seasoning

1 packet ranch seasoning

8 taco-sized flour tortillas

ranch dressing, for serving

1 bag southwest chopped salad, prepared (I used Fresh Selection from Kroger, but I think Dole makes one too), cole slaw also works just fine

1/2 cup cilantro leaves, roughly chopped

shredded cheese, diced avocado, and diced tomato, for serving

Place chicken breasts in a slow cooker. Pour in the water, then sprinkle with taco seasoning and ranch seasoning. Cover and cook on high for 3-4 hours or on low for 6-7 hours. Use a slotted spoon to transfer chicken to a bowl, shred with 2 forks, then return to slow cooker and stir.

When ready to serve, fill tortillas with chicken, cheese, salad or slaw, tomatoes, avocado, drizzle of ranch, and sprinkle with cilantro.

baby back ribs with root beer BBQ sauce... 4 hours

the goods:

2 rack of baby back ribs

1 tablespoon and 1 and 1/2 teaspoons coarse sea salt

1 tablespoon paprika

1 tablespoon ground mustard

1 tablespoon garlic powder

1 and 1/2 teaspoons black pepper

1 and 1/2 teaspoons onion powder

2 teaspoons chipotle chili powder

root beer BBQ sauce:

3/4 cup ketchup

2/3 cup root beer

1/2 cup honey

3 garlic cloves, minced

2 tablespoons apple cider vinegar

2 tablespoons dijon mustard

1 teaspoon worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

Preheat oven to 300 degrees. Place each rack of ribs on a double layer of aluminum foil.

In a small bowl whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder, and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs in the foil. Place the racks on a rimmed backing sheet and bake for 2 hours and 30 minutes.

Meanwhile, make the BBQ sauce: Place all ingredients in a saucepan and whisk together until combined. Heat over medium and bring to a boil, then reduce to low and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from heat and let sit at room temperature until it cools. Store in a jar in the fridge.

After ribs have been cooking for 2 hours and 30 minutes, gently pour the juice from the foil packets into a glass measuring cup. Whisk in 4 tablespoons BBQ sauce.

Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, clean and lightly oil the grates. Place the ribs (carefully, cause they will fall apart on you!) on the grill and cook for 10-12 minutes, until they are charred and slightly crispy on the outsides, basting occasionally with the BBQ sauce you combined with the juices.

Serve with lots of chilled BBQ sauce!

chili-lime chicken tacos with pineapple salsa... 40 minutes

the goods:

chili-lime chicken:

3 boneless, skinless chicken breasts, pounded to an even thickness

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon brown sugar

1/4 teaspoon cayenne pepper

zest and juice from 1 lime

pineapple salsa:

1/2 pineapple, trimmed and sliced

1 red bell pepper, seeded and quartered

1 jalapeno

1/2 cup cilantro, finely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

salt and pepper to taste

flour tortillas

1/2 cup grated cheddar cheese

avocado crema:

1 avocado

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon garlic powder

In a small bowl, whisk chicken rub ingredients together and rub evenly over chicken breasts. Refrigerate up to 8 hours, or let sit 30 minutes before grilling.

Heat grill to medium-high, clean and oil hot grates. 

Drizzle bell pepper and jalapeno with olive oil to lightly coat. Grill pineapple, bell pepper, and jalapeno until tender and lightly charred all over, 5-10 minutes, turning occasionally. Once cool enough to handle, chop pineapple (cutting around core) and red bell peppers. Remove seeds and stem from jalapeno before dicing. Toss pineapple, bell pepper, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a medium bowl. Can be chilled until ready to serve.

Grill chicken for 5-7 minutes per side, or until chicken is cooked through. Remove from grill and let rest 5 minutes before slicing.
Add all crema ingredients to your blender and puree until smooth.
To assemble, melt cheese on tortillas on a hot skillet, then top with chicken, pineapple, salsa, and crema.