Enjoy a moment or two
Ingredients:
2 lbs chicken thighs
Oregano
Black pepper
Lemon Pepper Seasoning Blend
Celery salt
Garlic powder
1 onion chopped
1 orange bell pepper chopped
Preheat oven 350 degrees.
This is a super shortcut recipe without all the prep time. Basically I had to figure something good really quick. Season liberally with the above ingredients. Then bake for 1 hr and 15 minutes. I got a shot of them baked halfway done before I had to go work lol. Sorry the kids destroyed the finished product.
Ingredients:
3 small ahi tuna steaks sliced
1 cup cherry tomatoes sliced
1 half jalapeno finely chopped
1/4 of red onion finely chopped
1/2 of cucumber deseeded/sliced
1 tablespoon sesame oil
1 tablespoon ponzu sauce
1/3 cup soy sauce
Juice from 2 limes
1 cup cilantro finely chopped
2 tablespoons garlic powder
2 tablespoons Shichimi Togarashi
Sea salt to taste
*Garnish with avocado
Mix all ingredients in a bowl. The lime juice will begin to “cook” the tuna. It will go from a pink to brown. Let it marinate in the refrigerator for 30 minutes before serving with avocado on the side.
Ingredients:
Pinto Beans with Smoked Turkey… see previous post
Sauteed Cut Corn:
8 ears of corn (cut kernels off)
1 cup cilantro chopped
Onion powder
Garlic powder
Sea salt
Black pepper
Juice from 1 lime
2 tablespoon olive oil
1/2 onion chopped
1 cup chicken broth
Saute on medium heat for 15 minutes.
Yellow Rice Ingredients:
2 cups rice
4 cups water
2 packs of Goya Sazon
Sea salt
Black pepper
Put all of it in a rice cooker and walk away.
Taco Meat:
2 lbs ground beef
2 tablespoons Harissa Spice Blend
2 tablespoons chili powder
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup of water
little vegetable oil
Brown the meat on medium 15 minutes.
Taco Bar:
Cilantro
Mexican blend cheese
Onions
Tomatoes
Lettuce
Limes
Avocado
Jalepenos
*Sour cream
Flour or corn tortillas.
Ingredients:
4 lbs chicken thighs
1 can tomato paste
1 cup chicken broth
1 cup cilantro chopped
1 onion sliced
1 green bell pepper sliced
1/2 of yellow bell pepper sliced
3 potatoes cubed
1 bay leaf
1 serrano pepper finely chopped
Zahtar seasoning
1 tablespoon Rick’s Hot & Spicy All Purpose seasoning (Spicy)
sea salt
black pepper
onion powder
garlic powder
olive oil
Preheat oven 400 degrees.
Combine chicken, cilantro, vegetables and olive oil in a pot. Season liberally. Heat on medium and lightly brown outsides of chicken.
Once the chicken has browned add potatoes, tomato paste, bay leaf and chicken broth. Stir thoroughly.
Bake for 45 minutes and then serve over rice.
Ingredients:
2 lbs chicken strips cut into cubes
1 can of large black olives halved
1 bundle of spinach
2 cups broccoli
2 jars of Newman’s Own Roasted Garlic Alfredo
2 tablespoons chopped garlic
1/4 cup whipping cream
1 Roma tomato diced
2 lbs Fettuccine noodles
Italian Seasoning Blend
1/2 cup white wine
Sea salt
Black pepper
Olive oil
*Makes a large batch
Chop up the vegetables and set them aside.
Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.
Add broccoli once chicken is cooked through. Continue to saute.
Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.
Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.
Serve over noodles or combine in a large pot with noodles and toss.
TalBakes 