Sheet Pan Chicken Fajitas

 Sheet Pan Chicken Fajitas

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips
• 3 bell peppers, sliced into thin strips
• 1 yellow onion, thinly sliced
• 2 tbsp olive oil
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 425 degrees F. 
2. Add the sliced chicken, sliced bell peppers, sliced onions, oil and seasonings to a large bowl. 
3. Mix all the ingredients together until well combined.
4. Spread the chicken and veggies out on a baking sheet. Bake for 15-20 minutes or until the chicken is cooked through. 

One Pot Spaghetti

 One Pot Spaghetti

Ingredients

• 1lb ground beef
• 1lb sweet Italian sausage (skip if it's too much meat)
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 tbsp garlic, minced
• 28oz can crushed tomatoes
• 1 tbsp worcestershire sauce
• 1 tbsp tomato paste
•  4 cups chicken broth
• 3/4 spaghetti noodles
• 2 tsp Italian seasoning
• 1 tsp onion powder, salt & sugar

Instructions

1. In a large skillet, add a little oil, diced onion and bell pepper and sauté until softened.
2. Add ground beef and Italian sausage. Cook until browned and fully cooked. Drain excess grease if needed.
3. Stir in minced garlic, crushed tomatoes, worcestershire sauce, tomato paste, Italian seasoning, onion powder, salt and sugar. Stir well to combine.
4. Pour in the chicken broth and bring everything to a boil. Add the spaghetti noodles (break them in half in needed) and press them down into the liquid. 
5. Reduce heat slightly and let the pasta cook uncovered, stirring occasionally so nothing sticks. 
6. Continue cooking until the noodles are tender and the sauce thickens to your liking. 
7. Let sit for a few minutes to thicken, then serve warm. 

Unstuffed Peppers

 Unstuffed Peppers

Ingredients

• 1lb ground turkey
• 2 bell peppers (any color)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup white rice
• 2 cups chicken broth
• 1 can (14.5oz) diced tomatoes
• 1 can (8oz) tomato sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp chili powder

Instructions

1. Place a large skillet over medium high heat. Add a bit of olive oil.
2. Add the ground turkey to the skillet. Cook, breaking it up with a spatula until it's browned and cooked through. That should take 5-7 minutes.
3. If there is excess fat in the skillet, drain it off.
4. Add the diced onions and minced garlic to the skillet with the turkey. Sauté for about 3 minutes until the onions are translucent and fragrant. 
5. Stir in the diced bell peppers. Cook for another 5 minutes until they begin to soften.
6. Add the uncooked rice to the skillet, stirring to combine. Pour in the chicken broth. 
7. Add the can of diced tomatoes (with their juice) and the tomato sauce. Stir to mix everything well.
8. Add the salt, black pepper, paprika, dried oregano, dried basil, and chili powder. Stir well to ensure the spiced are evenly distributed.
9. Increase the heat to bring the mixture to a boil.
10. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes or until the rice is tender and has absorbed most of the liquid. 

Garlic Herb Roasted Potatoes

 Garlic Herb Roasted Potatoes

Ingredients

• 3 pounds small white potatoes
• 3 tbsp olive oil
• 2 tbsp garlic, minced (about 6-7 cloves)
• 2 tbsp fresh parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat the oven to 400 degrees. 
2. Cut the potatoes in half or quarters and place them in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper.
3. Toss everything together until well coated.
4. Transfer the potatoes to a sheet pan and spread them out on one even layer. For an extra crispy side, make sure they're cut side down on a baking sheet. Roast the potatoes for 45-55 minutes, stirring half way until golden and browned.
5. Transfer the potatoes to a serving bowl.

German Potato Salad

 German Potato Salad

Ingredients

• 2 pounds baby red potatoes, washed and scrubbed
• 8 slices bacon, cut into small pieces
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp honey
• 2 tbsp dijon mustard
• 1/3 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt. Reduce the heat, cover with a lid and simmer the potatoes for 10-15 minutes or until fork tender. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot. 
2. While the potatoes are cooking, fry the bacon in a large skilled over medium heat. Use a slotted spoon to transfer the bacon to a paper towl-lined plate. 
3. Add the onion to the skillet, and saute for 3-4 minutes until softened. Add the garlic and saute for another minute. 
4. Add the honey, mustard, salt and pepper to the skillet. While whisking those ingredients together, pour in the vinegar and stir for 1-2 minutes, until slightly reduced.
5. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon and gently toss together.

Sheet Pan Sausage & Vegetables

 Sheet Pan Sausage & Vegetables

Ingredients

• 1lb white potatoes, cut into small pieces
• sliced sausages
• 1 small yellow onion, cut into small pieces
• 1 yellow bell peppers, cut into small pieces
• 12oz fresh green beans, trimmed and cut in half
• 1/4 cup olive oil
• 1 tbsp cajun seasoning

Instructions

1. Preheat the oven to 400 degrees.
2. Add the potatoes, sausage, onion, bell peppers and green beans to a large mixing bowl. Add the olive oil and cajun seasoning then toss to coat evenly. 
3. Spead the seasoned ingredients onto a sheet pan
4. Bake the sausage and vegetables for 30 minutes or until the potato is soft when pierced with a fork and vegetables are roasted.

Chipotle Chicken

 Chipotle Chicken

Ingredients

• 3lbs boneless skinless chicken thighs

Adobo Sauce

• 1 can (7oz) can chipotle peppers in adobo sauce
• 1/2 cup water
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 1 tbsp distilled white vinegar
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.
2. In a blender, combine the adobo sauce, water, oil, garlic, chili powder, vinegar, salt, cumin, oregano, and pepper. Blend until smooth.
3. Place the chicken thighs in a large bowl and pour the marinade on top. Stir to make sure each piece of chicken is well coated. Cover the bowl and mainate in the refrigerator for at least 4 hours or overnight.
4. Bake the chicken about 25-30 minutes.