Adobo Black Bean Fajita Bowls with Avocado Yogurt
I’ve never met a grain bowl I didn’t like and this Tex Mex-inspired fajita bowl is no exception. Brimming with plant-based goodness like black beans, peppers, onions and brown rice, this recipe is as delicious as it is easy. To add big flavor fast, and skip wrangling multiple spice jars, I’m using an all-in-one Adobo […]
Leftover Chili Nachos
Unless I’m stuffing it into sweet potatoes or using it as a love nest for eggs, the last bits of a pot of chili often make their way onto tortilla chips. Baked with cheese and topped with fresh salsa, canned beans, and avocado, nachos for dinner is often my kids’ vote when it comes to […]
One Pan Salsa Chicken and Rice
A spin on one of our favorite weeknight staple meals, baked chicken and rice, this One Pan Salsa Chicken and Rice is made with Tex-Mex spices and salsa. Think of it like cheater Arroz con Pollo. Even better, though? Under 10 ingredients, no prep required, and ready in about 30 minutes.
One Pot Taco Pasta
Nothing beats taco or pasta night, unless it’s taco pasta night. This One Pot Taco Pasta begins and ends with one pan (which ups your odds of convincing someone else to do the dishes). Saute ground beef (or turkey) along with a couple cups of veg, then cook the whole wheat pasta right in the […]
15-Minute Lentil Taco “Meat”
There are a lot of food impersonators out there – sweet potato as toast, coconut as bacon, carrots as smoked salmon. While I can’t say the majority of them appeal to me (toast is toast), there are a few I’ll endorse. Like lentil taco “meat”, not because we don’t go for beef, but because we […]
Pantry Recipe: Mixed Bean Tacos
If you’re facing down a near-empty fridge with a gaggle of hangry kids raiding the snack shelf, let me help. Mixed Bean Tacos are the ultimate “make somethin’ from nothin’” recipe, adaptable to whatever types of canned beans lurk in the pantry.
Leftover Chicken Enchiladas
These ultra-easy weeknight enchiladas use just six ingredients (six!), including leftover chicken, and require zero (zero!) chopping. If you thought enchiladas were too fussy for weeknights (full disclosure, I did!) you haven’t tried this one. This recipe makes a small batch but can easily be doubled and baked in a 13×9 inch pan.
Leftover Pulled Pork Tostadas
Looking for a way to stretch what’s left of the pulled pork (or chicken, or beef)? You know, when there’s enough for about 2 sandwiches and you’ve got a brood of hungry boys to feed before they finish the entire bag of Goldfish crackers? Here’s your answer. Leftover Pulled Pork Tostadas. Dinner problem solved.
Slow Cooker Chili con Carne
For when it’s totally inconvenient to brown meat and saute vegetables, enter the easiest Slow Cooker Chili con Carne. This is a true set and forget recipe. The end result? It’s hearty, bold, slightly tangy, and makes plenty to stretch into “can’t wait for dinner” leftovers.
Shortcut Huevos Rancheros
This is the ultimate pantry meal for nights when dinner won’t cook itself and no one’s motivated to pick up take-out. Enter 3-ingredient Shortcut Huevos Rancheros that you can practically cook with your eyes closed. A can of black beans and jar of salsa transform breakfast-for-dinner night into a fiesta. Cilantro, green onions, and avocado […]
Slow Cooker Chicken Chili
Keeping things unfussy is what motivates me to sign up for the dinner shift more often than not. Like a dump and go chili that doesn’t require cutting up raw chicken or any sort of browning (P.S. Anyone else despise cutting up raw chicken?). Using less stock (only 2 cups) and mashing a can of […]