1. Sheet Pan Veggies with Turkey Sausage and Shrimp
Recipe courtesy of Portia Green
SERVES 6
5 small red potatoes
1 pound fresh green beans
1 large head broccoli
1 large bell pepper
7 – 8 sweet peppers
6 tablespoons grapeseed oil
12 ounces smoked turkey sausage
2 pounds shrimp, peeled and deveined
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon sea salt or pink Himalayan salt
1/4 teaspoon black pepper
fresh parsley and shredded Parmesan, to taste
1. Preheat oven to 400 degrees.
2. Chop potatoes, green beans, broccoli, bell pepper and sweet peppers to roughly the same size. Toss in grapeseed oil and arrange on a large baking sheet.
3. Add sausage and shrimp. Coat with paprika, garlic powder, oregano, parsley, salt and pepper.
4. Roast for 35 minutes until vegetables are toasted and meat is cooked through.
5. Top with parsley and Parmesan.
2. Santa Fe Soup
SERVES 6 – 8
2 pounds ground beef, turkey or chicken
1 large yellow onion, peeled and chopped
1 package of Hidden Valley Ranch dressing
2 packages of taco seasoning mix
1 (15-ounce) can black beans
1 (15-ounce) can kidney beans
1 (15-ounce) can pinto beans
1 (10-ounce) can original Rotel diced tomatoes and chilies, undrained
1 (14.5-ounce) can fire-roasted tomatoes, undrained
2 (11-ounce) cans shoepeg corn, drained
1 – 2 cups water
1. Brown ground beef, turkey or chicken in a big stockpot, drain off fat.
2. Add onions and sauté until translucent and beginning to brown. Stir in ranch dressing mix and taco seasoning mix. Then add remaining ingredients.
3. Best if simmered for about 2 hours, but can be served as soon as it is all heated through.
3. Sheet Pan Chicken Fajitas
Recipe courtesy of Tracey Burdine
SERVES 4
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 each red, green and yellow bell peppers, cored and sliced into strips
1 medium yellow onion, sliced
1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch strips
3 tablespoons olive oil
2 tablespoons finely diced garlic
8 small corn or flour tortillas
sour cream, shredded cheese, cilantro for toppings, if desired
1. Preheat oven to 400 degrees.
2. In a small bowl, combine dry seasonings. Set aside.
3. Place peppers, onion and chicken onto baking sheet. Drizzle olive oil over pan and sprinkle garlic and seasoning mix over the top. Toss evenly to coat and then spread chicken and vegetables evenly across pan.
4. Roast, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 – 25 minutes. Do not overcook or the chicken will become dry.
5. Wrap tortillas tightly in aluminum foil and warm in oven during the last 5 minutes of cooking.
6. Remove from oven and pile chicken and veggies on tortillas. Finish off with favorite toppings.
4. BBQ Bacon Meatloaf Muffins
Recipe courtesy of Wanda Denise Jones, Ph.D.
SERVES 4
1 teaspoon olive oil
1/2 cup Pictsweet Seasoning Blend (frozen, chopped mixture of onions, celery, green and red peppers and parsley flakes)
2 pounds lean ground beef or ground turkey
2/3 cup hickory barbecue sauce
1 1/2 cups bread crumbs
2 eggs, beaten
1/3 cup finely chopped bacon
1 packet dry onion soup mix
1/2 cup shredded cheddar cheese
1. Preheat the oven to 350 degrees. Lightly spray a 12-cup muffin pan with nonstick cooking spray.
2. In a medium sauté pan, heat olive oil over medium heat. Add chopped vegetable mix to the pan and sauté until lightly browned and tender, about 3 minutes.
3. In a bowl, combine the ground beef with 1/2 cup of barbecue sauce, bread crumbs, the beaten eggs, bacon, onion soup mix and 3/4 cup water.
4. Add the sautéed vegetables and mix until blended, being careful not to over mix.
5. Pack the meat mixture into the prepared muffin cups and bake for 20 minutes.
6. Remove from oven, brush with remaining barbecue sauce and return to oven for 5 to 10 minutes. Serve warm with broccoli and potatoes.
Note: Muffins can also be prepared ahead and frozen before cooking. Just bring to room temperature before cooking and serving.
5. Slow Cooker Chicken Burrito Bowl
Recipe courtesy of Patrick Byrne
SERVES 6 – 8
3 cups low-sodium chicken broth
1 (15-ounce) can diced tomatoes, drained
2 tablespoons olive oil
3 teaspoons onion powder
2 teaspoons garlic powder
3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt and freshly ground pepper to taste
1 pound boneless, skinless chicken breasts (or 2 large)
2 3/4 cups brown Minute rice
2 14-ounce cans black beans, drained and rinsed
1/2 cup shredded Colby jack cheese
Suggested toppings:
Fresh salsa
Diced tomatoes
Sour cream or Greek yogurt
Chopped green onions
Avocado or guacamole
1. Pour chicken broth in slow cooker and stir in canned tomatoes, olive oil and seasonings. Add chicken breasts. Cook on low for about 4 hours.
2. Remove chicken breasts from slow cooker. Turn slow cooker to high and stir in instant rice and black beans. Let cook 30 – 45 minutes on high, or until rice is tender.
3. Return chicken to crock pot, cook for 20 minutes on high, or until chicken is warm.
4. Serve with cheese and optional toppings.
6. Chicken Noodle Soup
Recipe courtesy of Jeff Frame
2 cups carrots, chopped
2 cups celery, chopped
1 onion, chopped
1 pound sausage
2 tablespoons Italian seasoning
8 cups unsalted chicken stock
4 cups unsalted chicken broth
2 (14.5-ounce) cans green beans or peas
1 rotisserie chicken, shredded
1 (12-ounce) bag egg noodles, uncooked
2 tablespoons parsley
salt and pepper, to taste
1. In a large pot, add lightly salted carrots, celery and onion, allowing them to sweat over medium heat. When they appear to glisten and soften around the edges, add the sausage to the pot, cooking through. Sprinkle Italian seasoning over the mixture.
2. Add stock and broth to the pot. Bring to a boil, then add green beans (or peas) and chicken. Return to a boil, 8 to 10 minutes.
3. Remove from heat. Add noodles to the pot (the warm broth will cook them). Sprinkle with parsley. Add salt and pepper, to taste. Let rest for an hour or serve immediately.
7. Sheet Pan BBQ Salmon & Potatoes
Recipe courtesy of Leslie Buckley
SERVES 4
1 1/2 – 2 pounds salmon fillets
1 small can pineapple juice
2 Idaho potatoes, chopped to 1-inch pieces
5 whole garlic cloves
4 tablespoons olive oil, divided
1 teaspoon sea salt, plus more to taste
1 teaspoon minced fresh rosemary
1/2 bunch asparagus, ends trimmed
juice of 1 lemon
3 tablespoons brown sugar
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/4 teaspoons cinnamon
1 teaspoon chopped fresh chives, for garnish
1 lemon, thinly sliced, for garnish
1. Add salmon fillets and pineapple juice to a large zip-top bag and marinate in refrigerator for at least one hour.
2. Preheat oven to 400 degrees.
3. Place potatoes and whole garlic cloves on sheet pan and top with two tablespoons olive oil, a pinch of sea salt and rosemary. Toss to coat and spread in even layer across one half of sheet pan. Roast for 15 minutes.
4. Meanwhile, toss asparagus in 1 tablespoon olive oil and the lemon juice. Set aside.
5. Mix brown sugar, chili powder, cumin, cinnamon, 1 teaspoon sea salt and 1 tablespoon olive oil together in a small bowl.
6. Remove salmon from marinade and pat dry. Discard the juice. Place fillets on a small piece of foil and pull sides of foil up around salmon to create a “boat.” (This will prevent salmon juices from touching vegetables.) Spread sugar and seasoning mixture over the salmon.
7. Remove sheet pan from oven and add the salmon “boat” and asparagus. Return to oven and cook for an additional 15 minutes, until the salmon flakes.
8. Garnish with chives and lemon slices and serve.
8. Lima Beans & Rice
Recipe courtesy of Caitlyn Waite
SERVES 6 – 8
2 pounds Conecuh sausage, sliced into rounds
1 package center-cut bacon, chopped
1 orange bell pepper, chopped
1/2 yellow onion, chopped
2 garlic cloves, chopped
1/4 cup flour
1 can seasoned lima beans, partially drained
1 can large butter beans, partially drained
1 can okra, corn and tomato mixture, drained
1 cup beef or chicken stock
1 teaspoon creole seasoning, or to taste
1/2 teaspoon salt
2 cups white rice, cooked according to package directions
Cornbread or French bread, for serving
1. Preheat a large saucepan or pot over medium heat. Brown the sausage and transfer to a plate and cover. In the same pot, cook the bacon until crispy. Drain on a paper towel-lined plate, reserving the grease in the pot.
2. Reduce the heat to low. Add bell pepper, onion and garlic, and saute in the bacon grease until translucent.
3. Sprinkle flour over vegetables and cook for 2 – 3 minutes, until flour is cooked.
4. Pour lima and butter beans, okra mix and stock over vegetable roux. Add creole seasoning and salt and stir to combine.
5. Simmer for 15 – 20 minutes, stirring occasionally, until thickened.
6. Return sausage and bacon to the pot and stir to combine. Remove from heat and stir in cooked rice.
7. Serve warm with cornbread or French bread.
9. Chicken and Broccoli Casserole
Recipe courtesy Millie McNeil
SERVES 6 – 8
2 (10-ounce) packages frozen broccoli
4 boneless chicken breasts, cooked and chopped
2 (10 1/2-ounce) cans cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon curry powder
1/2 cup shredded sharp cheddar cheese
1/2 cup breadcrumbs
1 tablespoon melted butter
1. Preheat oven to 350 degrees.
2. Cook broccoli according to directions on package. Drain and arrange in a greased 9-by-13-inch baking dish. Scatter cooked chicken on top.
3. Mix together cream of chicken soup, mayonnaise, lemon juice and curry powder. Pour over chicken.
4. Sprinkle with cheese. Combine breadcrumbs with melted butter and sprinkle on top. Bake for 30 minutes or until heated through.
10. Crunchy Taco Cups
MAKES 12 CUPS
1 pound lean ground beef
1 (10-ounce) can Rotel diced tomatoes
2 – 2 1/2 tablespoons taco seasoning
1 (15-ounce) can black beans, drained
24 wonton wrappers (found in the produce refrigerator section)
1 1/2 cups shredded sharp cheddar cheese
diced green onions
1. Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray.
2. In a skillet, brown ground beef until cooked through. Add in Rotel tomatoes, taco seasoning and black beans.
3. Stack 2 wonton wrappers in a “star.” Press into muffin tin.
4. Once meat mixture is done, scoop 1 – 2 spoonfuls into each wonton cup. Top with cheese.
5. Bake 12 – 15 minutes, or until cheese is melted and wonton edges are crispy. Garnish with green onion.
