Sweet Potato Burrito Bowl {one skillet}

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1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

  1. Peel the sweet potato and chop into small pieces.
  2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

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Blackened Chicken

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2 1/2 lb boneless skinless chicken breasts, cut in chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a bowl, combine all the seasonings, and coat the chicken pieces on both sides. In a large skillet heat a couple tablespoons of olive oil over medium-high heat. Add half the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add a little more olive oil. Add the remaining chicken and cook for 5 minutes per side (add more oil if needed). Serve & enjoy! 🙂

Note from Amy Grace: I simply sprinkle 1/4 of the seasoning mix onto the oil in the skillet, place the chicken in, then sprinkle another 1/4 of the seasoning on top (that way the chicken is coated and an extra bowl isn’t used). I do the same for the next batch of chicken.

recipe from Andie Mitchell

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Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

6 cups almond flour*
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
6 Tbs butter
3 eggs
1/3 cup honey
1 Tbs vanilla
1 Tbs molasses

Whisk together the almond flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined (you can do this with your hands). Divide the dough into 2 lumps. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness (place a sheet of parchment paper over the dough so that the rolling pin doesn’t stick to the dough). take the top sheet of parchment paper off. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 300 for 20-30 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

*Note: Our family uses the almond pulp we get from making homemade almond milk, dehydrate it, and then pulse it in a blender to make flour.

Adapted from All Day I Dream About Food

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Quinoa Chicken Parmesan Casserole (One Dish!)

Quinoa Casserole

1 can (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1 tsp dried oregano
1 1/2 lbs boneless, skinless chicken breasts
1 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

Generously grease a 9″ x 13″ baking dish. Add the spaghetti sauce, quinoa, water, garlic, and oregano, and stir slightly to combine. Slice the chicken into tenderloins, and place in the sauce. Bake at 400 for 30 minutes. Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked for 30 minutes, take out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture. Bake for another 20-25 minutes, or until the quinoa is absorbed in the liquid and the chicken is completely cooked through. Serve & garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

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Blueberry Muffins

Blueberry Muffins

1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)

Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)

From Washburn Recipes

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Ruthie’s Unleavened Bread

This is one of our favorite unleavened bread recipes. It's so easy and turns out perfectly every time.

This is one of our favorite unleavened bread recipes. It’s so easy and turns out perfectly every time. 🙂

4 cups whole wheat flour
1 tsp salt
1/3 cup olive or or melted butter
3 Tbs. honey
1 1/4 cup very hot water

Stir all the ingredients together until it forms into a ball. Roll out dough on baking stones until desired thickness from (1/8″-1/4″). Cut dough into desired size (a pizza cutter works well) and poke each piece with a fork. Bake at 350 degrees for 10-15 minutes or until done. The longer the unleavened bread cooks the crispier it will get.

Recipe from Radical Femininity

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Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Three-Bean Sloppy Joes

  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 2 Tbs olive oil
  • 2 (15 oz) cans kidney beans, drained
  • 2 (15 oz) cans pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) tomato sauce
  • 1/4 cup soy sauce
  • 2 Tbs apple cider vinegar
  • 4 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

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Crockpot Creamed Corn

  • 4 cups frozen corn
  • 8 oz cream cheese
  • 1 stick butter
  • 1/2 cup milk (we used almond)
  • 1 Tbs honey granules (or sugar)
  • 1 tsp salt
  • 1 tsp pepper

Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour.

recipe from Mostly Homemade Mom

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Chicken Squash Bake

  • 4 boneless skinless chicken breast (about 1 1/4 to 1 1/2 lbs)
  • garlic salt (or garlic and salt)
  • lemon pepper seasoning
  • 10 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
  • 3 Tbs butter
  • 6 oz fresh spinach
  • 4 oz shredded cheddar cheese

Place chicken in a 9″ x 13″ pan lined with parchment paper. Sprinkle the chicken with garlic salt and lemon pepper (as much as desired). Flip the chicken over and sprinkle the the other side. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat the 2 Tbs of butter in a large skillet. Saute the squash (or zucchini) until tender. Add the remaining tablespoon of butter and the spinach. Cook just until the spinach is wilted. Remove from heat and toss with just a little salt.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Note: This is a great dinner to make in the summer when there’s plenty of squash from the garden. This also serves great with lemon roasted potatoes.

recipe from Tammy’s Recipes

 

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