Hi there! Hope you're doing well! This is what we've got going on this week:
Monday's at 6:30pm
Join us on Zoom to make crispy bean and cheese burritos together. Just be sure to purchase all the ingredients prior, and we will cook a meal together! This is a good opportunity if you're not super comfortable in the kitchen, and would benefit from someone helping you out!
Tuesday's at 6:30pm
Join us on Zoom to eat a meal together! This is an opportunity to connect with other humans! Woohoo! Bring your dinner, your snack, and come chat!
Crispy Bean and Cheese Burritos (serves 6)
Ingredients:
- 16 ounce can refried beans
- 1 Tablespoon salsa, or pico de gallo
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 cup shredded Mexican blend cheese, or cheddar cheese
- 6 medium flour tortillas
- pico de gallo, for dipping
- guacamole, for dipping
Instructions
- Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
- Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
- Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
- Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
- Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
- Serve warm, withpico and guacamole, for dipping.
Recipe from: https://tastesbetterfromscratch.com/crispy-bean-and-cheese-burritos/
Jambalaya (serves 4-6)
Ingredients:
- 1 package Andouille sausage, cut into rounds
- 1 onion, diced
- 2 TB olive oil
- 1 bell pepper, diced
- 3 celery stocks, diced
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 cups cooked rice
- 1 bag shrimp (optional)
- 3 teaspoons cajun seasoning OR use spices below:
- 3 bay leaves
- 1/2 tsp cayenne
- 1/4 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 3/4 tsp paprika
Instructions:
- Placed diced onions, and oil into large pot and cook onions till translucent.
- Add bell peppers, celery, and sausage and cook for roughly 5 minutes.
- Add diced tomatoes, chicken broth, and spices, and bring to a boil.
- Bring to a simmer, and add rice and shrimp (if using). Simmer for an additional 5 minutes.
One Pot Spicy Thai Noodles (serves 4-6)
Ingredients:
- 1 pound whole grain linguine
- 2 TBS olive oil, divided
- 4 large eggs, lightly beaten
- 1/2 tsp crushed red pepper flakes
- 1 zucchini, cut in half vertically, then sliced in half circles
- 8 ounces mushroom, chopped
- 3 cloves garlic, minced OR 1 tsp ground garlic
- 2 TBS brown sugar1/3 cup soy sauce
- 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
- 2 inches fresh ginger, grated OR 1 TB ground ginger
- 1 handful fresh cilantro, chopped
- 4 green onions, chopped
- 1/4 cup peanuts, chopped
Instructions:
- In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
- Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
- Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
- Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
- Serve immediately.
Recipe from: https://domesticsuperhero.com/one-pot-spicy-thai-noodles/
White Chicken Chili (serves 4)
Ingredients:
- ½ tablespoon olive oil
- 1 medium white onion, chopped
- 1 can mild green chiles
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ¼ teaspoon coriander
- 1/4 teaspoon dried oregano
- 4 cups low sodium chicken broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breast, canned chicken or rotisserie chicken
- 1 can sweet corn
- 1 medium lime, juiced
- 1/3 cup fresh, chopped cilantro
For garnish:
- Tortilla strips or chips
- Avocado slices
- Extra lime wedge
Instructions:
- Add olive oil to a large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can drained chickpeas, uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes. - After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary. If you don't have a blender, just add the extra chickpeas now. - Pour the chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes.
Serve with tortilla chips, an extra lime wedge and avocado if you’d like.
Recipe from: https://www.ambitiouskitchen.com/healthy-white-chicken-chili/
Mushroom and Ground Beef Skillet (serves 4)
Ingredients:
- 1 lb. lean ground beef
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 2 cups mushrooms [any variety], sliced
- 2 tablespoons fresh basil [or 1 teaspoon dried]
- ¼ cup beef broth
- 2 tablespoon balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 cups rice of choice, or quinoa
Instructions:
- Heat large non-stick skillet to medium-high heat. Add ground beef to skillet and cook for 8-10 minutes, breaking into crumbles. Remove from pan and set aside.
- Add oil to skillet. Add garlic and onion, and cook until garlic becomes fragrant, about 3 minutes. Add mushrooms and continue cooking for 5 more minutes.
- Return beef to the skillet. Add basil, broth, vinegar and Worcestershire sauce. Bring mixture to a boil, then reduce heat and simmer until the liquid has reduced, about 3 minutes.
- Serve immediately with your favorite whole grain side, such as brown rice or quinoa.
Recipe from: https://momtomomnutrition.com/food-and-recipes/easy-mushroom-ground-beef-skillet/