Patrick and I have a deal, I cook Sunday-Thursday and we eat out Friday and Saturday. I wanted to share some of my favorite week night recipes. They are easy, healthy and Nash approved!
GROUND TURKEY SWEET POTATO SKILLET
3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
1 pound ground turkey
1 yellow bell pepper
1 cup onion, diced
½ cup mozzarella, shredded
½ cup water
¼ cup cilantro, chopped
2 tablespoons olive oil
1.5 tablespoons ground cumin
1 tablespoon garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
Add cumin, chili powder, salt and pepper. Stir well to incorporate.
Add onion and bell pepper, and cook for 3-4 minutes.
Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.
SOUTHWEST CHICKEN SKILLET
1 cup uncooked long grain white rice
1 cup salsa
1.5-2 cups precooked shredded chicken
15 oz. can black beans
1 Tbsp chili powder
1 3/4 cups chicken broth
1 cup shredded cheese
In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.
SLOW COOKER CHICKEN FAJITAS
2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red , orange and green bell pepper, julienned
1 large yellow onion , halved and sliced
4 cloves garlic , minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
Flour tortillas , sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
BUFFALO CHICKEN BOWLS
3 Chicken Breasts
½ Cup Hot sauce
3 garlic cloves or 1 TB garlic
2 cups sweet corn (canned or frozen, drained and dethawed)
1 Can Black Beans
2 Avocados or 1/2 cup guacamole
3 cups cooked quinoa
Hot sauce for topping
Combine the chicken, garlic and hot sauce in a slow cooker and cook on low for 6 hours or high for 3 hours. Shred with forks after cooked. (Alternatively you can shred in a KitchenAid with the regular paddle–best kitchen hack ever!)
Drain and rinse corn and black beans and cook over low heat until warm and tender. Season with salt and pepper, if desired.
Assemble your bowl: layer cooked quinoa, beans, corn, half an avacado diced, chicken, and blue cheese. If you like things spicy add a dash of hot sauce! For a creamy texture add a tablespoon of sour cream for each bowl.