Stuffed Peppers

  • 6 bell peppers
  • olive oil
  • 4 garlic cloves, minced
  • 1 small jalapeno, finely diced
  • 4 green onion, chopped
  • 1/2 C cilantro, chopped
  • 2 t lime zest
  • 3 T lime juice
  • 2 t cumin
  • 2 t coriander
  • 1 t salt
  • 1/2 t cayenne
  • 2 cans black beans, drained and rinsed
  • 2 1/2 C cooked corn kernels
  • cheddar cheese, grated
  • avocado slices or guacamole for serving
  • tortilla chips

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on a parchment-lined baking sheet cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 10 minutes at 450 degrees. Discard any liquid that pools inside the peppers. Set the peppers aside.

In a large bowl, mix 3 T olive oil and other ingredients through cayenne. Fold in the black beans and corn. Fill the peppers with this mixture. Top with cheese and broil for 3 minutes or until the cheese is bubbling and browned. Alternatively, bake at 450 degrees for 10-15 minutes. Serve with the avocado slices and tortilla chips.

adapted from: Costco Connection, January, 2024

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Hibachi Chicken

  • 2 1/2 pounds chicken
  • 4 T butter, divided
  • 4 T sesame oil, divided
  • 1/2 C soy sauce
  • 2 T brown sugar
  • 1/2 lemon, juiced
  • salt and pepper to taste

Cut chicken into bite-sized pieces; sprinkle with salt and pepper. Heat a wok or large skillet over medium-high heat, add 2 T butter and 2 T sesame oil and let it start to bubble. Immediately add the chicken. Once it browns, flip it over to brown the other side while adding garlic, soy sauce, brown sugar, and the remaining 2 T of butter and sesame oil; stir.

Turn the heat down to medium and simmer until the chicken is cooked through. Squeeze 1/2 lemon over the chicken. Serve with rice and zucchini.

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Cajun Chicken & Rice

  • 8 boneless chicken thighs, skins removed
  • 1 lb. boneless skinless chicken tenders
  • 4 t Cajun seasoning
  • 1 1/2 t salt
  • olive oil
  • 32 oz. chicken broth
  • 3 C uncooked brown rice
  • 2 green peppers, coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 C finely chopped green onions
  • 4 cloves garlic, minced
  • 1 t dried thyme
  • 1/2 t ground turmeric

Pat chicken dry. Sprinkle both sides with Cajun seasoning and salt. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add broth, rice, peppers, onion, and spices. Stir well. Place browned chicken on top. Cover. Bake at 350 degrees for 80 minutes.

adapted from Incredibly Easy Gluten-Free Recipes

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Falafel Patties

  • 1 C chopped fresh parsley
  • 12 cloves garlic, minced
  • 4 t ground cumin
  • 1 t ground coriander
  • 1 t salt
  • 1 t baking soda
  • 4 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 C chopped sweet onion
  • 1/4 C flour
  • 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from allrecipes.com

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Easy Chicken Shwarma

  • 1 1/2 t ground cumin
  • 1 1/2 t turmeric powder
  • 1 1/2 t ground coriander
  • 1 1/2 t garlic powder
  • 1 1/2 t paprika
  • 1 t ground cloves
  • 1 t onion powder
  • 1/2 t cayenne pepper
  • 3 pounds boneless chicken
  • salt
  • 2 large lemons, juiced
  • 1/3 C olive oil

Preheat oven to 425 degrees.

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in large bowl. Add the spice mixture and toss to coat. Add the lemon juice and olive oil. Toss again.

Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.

Serve on pitas with Rice and Spice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

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Quinoa-crusted Chicken Tenders

  • 1/2 C uncooked quinoa
  • 2 1/2 pounds chicken tenders
  • 1/2 C flour of choice (chickpea)
  • 1 t salt
  • 1/4 t pepper
  • 2 eggs
  • 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

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Easy Yellow Split Peas Soup

  • 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
  • 3 big carrots, chopped in bite size pieces
  • 5 celery stalks, chopped in bite size pieces
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 t thyme
  • 3/4 t salt
  • 3/4 t pepper
  • pinch of paprika
  • 3 bay leaves
  • 12 C chicken broth
  • 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

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Slow Cooker Chicken (or Turkey)

  • 3 pounds boneless chicken (or a 6-7 pound turkey or two fryers)
  • 1 t minced garlic
  • 1 t salt
  • 1 t paprika
  • 1 t Italian seasoning
  • 1/2 t pepper

Place 1/2 C water in bottom of slow cooker. Mix the seasonings and rub on chicken. Cook on low 5-7 hours. Enjoy!

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Slow Cooker Chicken Noodle Soup

IMG_4680

Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 2 (32 oz) containers of chicken broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 1 T minced garlic
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 C chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles, cooked

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 4-5 hours. Remove the bay leaves and serve over noodles.

based on recipe from Blog of Joy

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Cajun Chicken

IMG_3913

This spicy chicken is delicious and easy to make with only 5 ingredients!

Ingredients:

  • 1.5 lbs chicken breasts
  • 3/4 cup breadcrumbs
  • 1 Tbs Cajun Seasoning
  • pinch of salt
  • 3 Tbs melted butter (optional)

Directions:

In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter (if using) and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.

From Blog of Joy

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