#weeknightsupper

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and nourishing Paleo stir fry with tender chicken, fresh veggies, and cauliflower rice mixed in a flavorful coconut aminos sauce. This recipe, which is free of dairy, makes a delicious and speedy weeknight supper.

Ingredients: 1 head cauliflower, grated into rice-like texture. 2 tablespoons coconut oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 carrot, julienned. 1 zucchini, diced. 2 cups cooked chicken, shredded. 3 tablespoons coconut aminos. 1 teaspoon grated ginger. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: Heat coconut oil in a large skillet over medium heat. Add diced onion and minced garlic, saut until fragrant. Add bell pepper, carrot, and zucchini, cook until tender-crisp. Stir in grated cauliflower rice and shredded chicken, cook for 5-7 minutes. In a small bowl, mix coconut aminos and grated ginger, then pour over the stir fry. Season with salt and pepper to taste, toss to combine. Serve hot, garnished with sesame seeds if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Crispy bacon, creamy guacamole, and tender chicken make for a delectable combination in these Bacon Guacamole Chicken Bombs. These make a delicious and visually appealing appetizer for parties or a weeknight supper.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon. 1 cup guacamole. 1 cup shredded cheddar cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. 1/4 teaspoon chili powder. 1/4 teaspoon cumin. 1/4 teaspoon onion powder. 1/4 teaspoon dried oregano. Toothpicks for securing bacon.

Instructions: Set the oven temperature to 375F 190C. Salt, black pepper, dried oregano, chili powder, paprika, garlic powder, cumin, and onion powder are used to season each chicken breast. Make sure the seasoning is the same on both sides. Two bacon slices should be arranged in the form of a cross, with the centers slightly overlapped. On the center of the bacon cross, position a seasoned chicken breast. Drizzle a substantial portion of guacamole onto the chicken breast. Top the guacamole with some cheddar cheese that has been shredded. To secure the cheese and guacamole inside the chicken breast, fold the bacon slices over it. If necessary, use toothpicks to hold the bacon in place. For the remaining chicken breasts, follow steps 3 through 7. Lay out the chicken bombs wrapped in bacon on a parchment paper-lined baking sheet. Bake for 2530 minutes in a preheated oven, or until the chicken is cooked through and the bacon is crisp 165F or 74C on an internal thermometer. Before serving, take the toothpicks out. Optional garnishes include extra guacamole, diced tomatoes, or fresh cilantro. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes