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#MenuMonday
Ingredients:
8 corn tortillas (6 inch)
1 Tbsp vegetable oil
8.5oz corn, drained
1 1/2 cups shredded, cooked chicken
8oz salsa
2 Tbsp taco seasoning
15oz black beans, drained, rinsed
2 cups colby jack cheese, shredded
fresh cilantro
tomatoes
Directions:
1.Preheat your oven to 450°F. Lay the tortillas on a rimmed baking sheet. Brush the tortillas with the canola oil. Thick enough so that the whole side is shiny, but not so thick that you can see pools of oil. Flip them and brush the other sides. Bake for 10 minutes, flipping the tortillas half way through and rotating the pan.
2.While the tortillas are cooking, in a medium to large sauce pan, combine chicken, salsa, taco seasoning, corn, and black beans over medium heat. Cooking, stirring occasionally, until it is cooked through. About 5 minutes.
3. Add 1/2 cup of mixture to the top of each tortilla. Top with 1/4 cup of cheese each, and place back in the oven for 5 minutes or until the cheese is completely melted.
4.Top with cilantro and diced tomatoes.
Ingredients:
3- 31/2lbs boneless beef chuck roast
2 tsp olive or avocado oil
1lb baby carrots or large carrots cut into 3in sticks
1 medium white or yellow onion, chopped in large chunks
2 cups beef stock
1 cup apple juice
1 Tbsp tomato paste
2 Tbsp garlic, minced
2 Tbsp dried parsley
2 1/2 tsp salt
1tsp pepper
Optional: 1lb medium gold potatoes, quartered
Directions:
1.Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.
2.Place your browned beef in the bottom of your 6 or 7 quart slow cooker. Add onion, carrots, potatoes (optional, beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir. Cover and cook on low for 7-8 hours.
3.Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over Light & Creamy Mashed Potatoes and top with fresh chopped parsley or thyme.
Ingredients:
2 Tbsp butter
1 medium onion, chopped
2 ribs of celery, chopped
2 cloves of garlic, minced
1 medium russet potato, cut into 1-inch pieces
1 pound asparagus (2 bunches), trims removed and chopped into 1inch pieces
5 cups of chicken stock
2 Tbsp lemon juice (juice from 1/2 lemon that’s freshly squeezed)
1/2 cup parmesan cheese, grated
2 cups all-purpose flour
Directions:
1.In a large pot, melt butter over medium-high heat. Sauté the onions, celery, and garlic, until onions are soft and translucent. Add in the potatoes and asparagus (reserving a few of the tips to use later for garnish.) Mix well until combined
2.Add the chicken stock and bring the soup to a simmer. Turn the heat down to a low and simmer (covered) for 20 minutes, or until the vegetables have become soft and tender.
3.Meanwhile, bring a small pot of salted water to a boil and add the reserved asparagus tips. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
4.Puree the soup directly in the pot using an immersion blender, or puree in batches in a blender and pour it back into the pot.
5.Add the lemon juice and parmesan, and stir until the cheese has melted. Add salt and pepper to taste.
6.Transfer the soup into serving bowls and top with blanched asparagus tips and extra parmesan cheese.
Ingredients:
2 Tbsp olive oil
1lb chicken breast boneless skinless, sliced
salt to taste
1/2 cup sun dried tomatoes, drained of oil, chopped
1 lb asparagus, ends trimmed, cut in half
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, sliced in half
10oz ravioli
Directions:
1.In a large skillet heat 2 tablespoons olive oil on medium heat.
2.Add sliced chicken breast (seasoned with salt) and 1/4 cup chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until the chicken is completely cooked through.
3.Remove the chicken and the sun-dried tomatoes from the skillet, leaving the oil in.
4.Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup sun-dried tomatoes to the same skillet.
5.Cook on medium heat for 5-1o minutes until the asparagus is cooked through. Remove the asparagus to a plate.
6.Cook ravioli according to the package instructions, drain.
7.Add cooked chicken with sun-dried tomatoes back to the skillet.
8.Add basil pesto.
9.Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
10.Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
11.Season with more salt if needed.
12.Serve the chicken, ravioli, and cherry tomatoes together with asparagus.
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