Dinner

Chicken Burrito Skillet with RiceSelect

This post is sponsored by RiceSelect, however, I am sharing all of my own thoughts. All opinions are my own.

This post is sponsored by RiceSelect, however, I am sharing all of my own thoughts. All opinions are my own.

Things have been hectic over here between moving, settling in, and a busy work schedule! It’s been hard to find the time and energy to cook as much, especially after a long day. That’s why easy, one-pan meals have become a life saver. Throw it all in a pan followed by a minimal and easy clean up? Yes please! My favorite has been this chicken burrito skillet. I’ve literally been making it at least once a week.

Flavorful and packed with protein, this meal is sure to please the entire family. Trust me, you’ll have everyone licking their plates. And it’s made with great-quality, real food ingredients, the star of the show being RiceSelect’s Texmati Rice. Like all RiceSelect products, it’s all-natural and clean of preservatives, chemicals, and added substances as well as non-GMO verified. RiceSelect is made from the finest ingredients and uses exacting standards and rigorous attention to detail, resulting in the flavor, quality, and texture that you crave. You will see the RiceSelect difference before you even taste it!

Naturally, RiceSelect Texmati was the perfect base for my burrito skillet. Add in some protein, delicious seasonings, and fresh veggies, and we have ourselves a meal! So let’s get to it.

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Here’s what you’ll need:
-2 tbsp avocado oil
-1 lb chicken breasts, cut into 1” cubes
-1 small yellow onion, chopped
-2 tbsp taco seasoning
-15.5 oz can black beans, strained and rinsed
-1/2 cup RiceSelect Texmati Rice 
-1 cup water
-1/2 cup salsa
-3/4 cup shredded Mexican cheese, separated
-1 tomato, chopped
-1 cup lettuce, chopped
-1/2 avocado, cubed
-Salt and pepper
-Chopped fresh cilantro as desired

Instructions:

  1. Add the avocado oil to a large pan over medium high heat. 

  2. Add in the chicken and cook for 3 mins.

  3. Mix in the chopped onion, taco seasoning, black beans, rice, and water, and bring to a boil.

  4. Cover and cook for 10-12 minutes until the water is absorbed into the rice.

  5. Mix in the salsa, ½ cup of shredded cheese, and salt and pepper to taste.

  6. Top the mixture with the remaining cheese, lettuce, tomato, avocado, and cilantro.

  7. Serve and enjoy!

Easy peasy, and the cleanup is just as simple! It really doesn’t get much better than that. Let me know what you think in the comments below, and make sure to check out RiceSelect’s amazing line of products. You can get them delivered right to you via Amazon here. 

Vegetarian Stuffed Peppers with Green Valley Foods

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

This post is sponsored by Green Valley Foods, however, I am sharing all of my own thoughts. All opinions are my own.

We’re coming up on the new year which means fresh starts and new year’s resolutions. One of the resolutions at the forefront for a lot of us is being more health conscious. And again at the forefront of ignored resolutions is that very same one getting pushed to the wayside. We go through all the excuses - it’s hard, it’s expensive, it’s time consuming. But really, it doesn’t have to be!

That’s why I’ve teamed up with Green Valley foods to show you how easy AND affordable eating organic can be. I whipped up these delicious vegetarian stuffed peppers that are also gluten free and super quick and easy to make. The whole family will love them, and they’re so simple that the kids can even get in on the fun of helping to make them.

So why Green Valley? They’re the obvious choice because all of their products are USDA organic, non-GMO, BPA-free, gluten free, and made in the USA. You can pick up the corn and black beans for this recipe at your local grocery store and not have to worry about any of it going bad because they’re both shelf stable. They’re also very affordable making it easy and reasonable to eat organic. You can even order them on Amazon. It really doesn’t get much more convenient than that!

So let’s get to it!

Here’s what you’ll need:
-4 bell peppers, halved and de-seeded
-1/2 red onion, chopped
-15.5 oz bag Green Valley Black Beans -15.25 oz can Green Valley Corn
14.5 oz can diced tomatoes
-2 tbsp taco seasoning
-1/2 cup shredded cheddar cheese plus more -1 green onion, chopped

Instructions:

1)  Preheat your oven to 425 degrees. On a parchment lined baking sheet, bake the halvedpeppers for 15 minutes.
2)  In the meantime, strain the black beans and corn.
3)  Mix together the beans, corn, diced tomatoes, red onion, taco seasoning, and cheesetogether in a large bowl.
4)  Remove the peppers from the oven, and fill each pepper with the mixture.
5)  Top each pepper with a sprinkle of cheese, and return them to the oven for 15 minutes.
6)  Remove the peppers, and top each with green onion.
7)  Serve, and enjoy!

Let me know what you think in the comments below, and make sure to head over to http://www.welcometogreenvalley.com to learn more about all of Green Valley’s organic products.

Winter Veggie Baked Ziti from Whole Foods Market

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The holiday season is very much upon us, and that has me in the mood for all of the holiday party dishes! Naturally, I headed to my local Whole Foods to pick up some fresh and seasonal products to make a dish that I'll be serving at my holiday dinner this year, a winter veggie baked ziti. They had everything I needed from organic pasta to sauce to seasonal fresh veggies and cheese. Plus you can even order online at the Whole Foods Market E-Store! We all know how hectic the holiday season can be, so WFM is making it as easy as possible.

For this dish, I decided to go with some of my favorite seasonal veggies - brussels sprouts, cauliflower, kale, and mushrooms. They all remind me of this time of year and would make for the perfect healthier baked ziti dish. Mix in some pasta, sauce, and cheese, and you have yourself a a veggie-packed meal that even the kids will love! It really is the perfect easy-to-make main course for any holiday gathering.

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Here's What You'll Need:

-1/2 head cauliflower cut into florets
-1 bundle brussels sprouts (~20-25), halved
-8 oz baby bella mushrooms (~10-15)
-2 cups kale, chopped
-3 cloves garlic, minced
-1 lb box ziti
-25 oz jar marinara sauce
-1.5 cups shredded mozzarella
-1 cup ricotta
-1 egg
-2 tbsp and 1 tsp avocado oil, separated
-3/4 tsp dried oregano, separated
-3/4 tsp dried basil, separated
-Sea salt and pepper to taste

Instructions:

1) Toss the brussels sprouts, cauliflower, and mushrooms with 2 tbsp avocado oil, 1/4 tsp oregano, 1/4 tsp basil, sea salt, and pepper, spread the veggies on a baking sheet, and roast in a preheated 425 degree oven for 25 minutes. Once done, decrease the temperature to 375. 
2) While the veggies are roasting, cook the pasta according to the instructions on the box.
3) In a large pan on the stove top, heat up 1 tsp avocado oil over medium high heat. Add in the 3 cloves of minced garlic and 2 cups of kale. Cover and cook for about 5-7 minutes, stirring occasionally. Remove from heat.
4) Reserve 1 cup of marinara sauce from the 25 oz jar.
5) In a large bowl, thoroughly mix together the cooked pasta, roasted veggies, sauteed garlic and kale, 1 cup shredded mozzarella, 1 cup ricotta, marinara sauce (minus the 1 cup), egg, 1/2 tsp basil, 1/2 tsp oregano, sea salt, and black pepper.
6) Pour the mixture into a large, greased baking dish. 
7) Top the mixture with the reserved cup of marinara sauce and 1/2 cup shredded mozzarella. 
8) Bake the dish in the preheated 375 degree oven fro 30-40 minutes until fully cooked through. 
9) Serve, and enjoy!
 

I hope you enjoy this veggie-packed, healthier version of the classic! It's sure to be a crowd pleaser this holiday season. Let me know what you think in the comments below, and don't forget to check out your local Whole Foods Market or the Whole Foods Market E-store for all of your holiday food shopping needs!

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Spring Asparagus and Tomato Penne with Barilla ProteinPLUS

This post is sponsored by Barilla; however, I am sharing my own thoughts. All opinions are my own.

This post is sponsored by Barilla; however, I am sharing my own thoughts. All opinions are my own.

Spring is finally upon us, and I couldn't be more excited! That means fresh, bright produce and lots of outdoor time, so I decided I needed a recipe that celebrates all of the above! And what screams spring time picnics more than a fresh, veggie-packed pasta salad dish?

I had recently stumbled upon Barilla ProteinPLUS pasta at my local Walmart. It's packed with 17 g of protein (per 3.5 oz portion) from all natural vegetarian ingredients including egg whites, grains, lentils, and chickpeas. It's also a great source of fiber and ALA Omega-3. It seemed like the perfect base for a quick, easy, and delicious meal any day of the week, so I ended up picking up the penne to give it a try. 

I thought it would pair perfectly with some bright spring veggies like asparagus and tomatoes to make a light and fresh pasta (or pasta salad) dish while still being a good source of lean protein. I added in some lemon juice, pine nuts, basil, and a few other ingredients to bring that extra flavor, and it all came together to make a great meal or side that'd be perfect for your next picnic!

Here's What You'll Need:

-One 14.5 oz box Barilla ProteinPLUS Penne
-1 bundle of asparagus (~20 spears)
-1 cup cherry tomatoes, halved
-1/4 cup pine nuts
-5 fresh basil leaves, chopped
-Juice of 1/2 lemon
-1/4 cup shredded or shaved parmesan
-1 tbsp EVOO
-1/4 tsp sea salt
-1/4 tsp black pepper

Serves 4 as a meal or 7 as a side or appetizer

Instructions:

1) Cook the Barilla ProteinPLUS Penne according to the directions on the box.
2) Remove the bottoms from the asparagus, and bake them in a preheated oven at 400 degrees for 10 minutes (may also grill or steam until tender instead).
3) Cut the asparagus spears into thirds.
4) Toast the pine nuts on the stove top until they begin to turn golden (about 3- 5 minutes).
5) In a large bowl mix together all of the ingredients until well blended. I reserved some of the pine nuts, basil, and parmesan to top it all off, but feel free to mix it all in if desired.
6) Serve warm or refrigerate to serve as a pasta salad, and enjoy!

Barilla Gluten Free pasta was recently named one of Parent's Magazine's "Top 25 Allergy Free Foods" making it a great choice to swap in for the ProteinPLUS penne if allergies are a concern! You can also use this Ibotta link to get some cash back when purchasing your Barilla pasta. Make sure to check out these other delicious Barilla recipes and their Pinterest board for more inspiration! And let me know what you think in the comments below!

Vegan Cauliflower Mac and Cheese

I've recently become obsessed with making my own nut milks, specifically cashew milk, ever since coming across Ellie's Best nut milk bags. For some reason I was under the impression that it would be difficult, but it's SO quick and easy. I just soaked a cup of cashews in water for 2+ hours, strained and rinsed them, and tossed them in the blender with 3 cups filtered water and a pinch of sea salt on high for a minute or two. Filtered it through my nut milk bag, and BAM delicious, creamy, unsweetened cashew milk. You can use the code Stacy10 for 10% off your own Ellie's Best nut milk bag by the way!

So basically I've been going through cashew milk like crazy these days. It's so tasty, and the consistency is nice and creamy. So I thought it would be the perfect ingredient for some creamy, vegan mac and cheese. You guys know I'm veggie crazy, so I decided to add in cauliflower because it would just soak up the taste of the delicious sauce. And I decided to keep it gluten free and protein packed with some Ancient Harvest POW! Green Lentil Penne.

Here's What You'll Need:

-7 oz Ancient Harvest POW! Green Lentil Penne
-1/2 head cauliflower, cut into pieces
-1/2 cup unsweetened cashew milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-2 cloves garlic, minced
-1/4 tsp sea salt + extra
-1/4 tsp black pepper + extra
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 tbsp avocado oil

Serves 2

Instructions:

1) Toss your cauliflower in the avocado oil with some sea salt and black pepper, and roast it in a preheated oven at 450 degrees for 15-20 minutes until it starts to brown and soften.
2) In the meantime, cook your pasta according to the directions.
3) Strain your pasta, and use the warm, empty pot to mix together the cashew milk, nutritional yeast, mustard, lemon juice, garlic, 1/4 tsp sea salt, 1/4 tsp black pepper, turmeric and chili powder.
4) Once cooked, remove your cauliflower and cut into smaller pieces.
5) Mix the cauliflower and cooked pasta into the sauce, serve, and enjoy!

Not into cauliflower? Feel free to swap it out with the veggie of your choosing! I also topped mine with a bit of red pepper flakes for some extra heat. Let me know how you play around and what you think in the comments below!