Caramelized Pineapple and Chorizo Rice Bowls

Caramelized Pineapple and Chorizo Rice Bowls

Serves 4-6

@itsaflavorfullife Instagram

Chorizo pineapple rice:

1 c. organic short grain brown rice

2 c. chicken broth

salt and small pat of butter

1/2 T olive oil

1 lb. chorizo (or Italian sausage or ground chicken sausage)

1 small sweet onion, chopped

4 cloves garlic, minced

2 bell peppers, chopped

1 T butter

2 c. pineapple, cut into small cubes

4 green onions, chopped

Creamy chipotle sauce:

1/4 c. mayo

1/4 c. plain Greek yogurt

1 chipotle pepper in adobo sauce + 1 T. adobo sauce

juice of 1 lime

Bring broth to a boil and then add rice, butter and salt.  In a large skillet over medium heat, add olive oil and brown the chorizo until cooked through.  Add onion and saute until softened, translucent and fragrant, about 3-5 minutes.  Add the garlic for 30-60 seconds and then remove the sausage/onion mixture to a bowl, draining off fat if needed.  Saute peppers in the skillet for 2-3 minutes until softened and move to the bowl.  Add 1 T. butter to skillet.  When it is melted and warm, add the pineapple.  Allow to cook and caramelize on one side, without stirring, for about 5 minutes.  Toss and allow to continue to caramelize for a few more minutes, the moisture from the pineapple will help release all the stuck on bits in the pan.  

Add the chorizo, veggies and rice to the caramelized pineapple and toss to combine.  Top with chopped green onions.  Whisk together the chipotle sauce ingredients.  Serve rice bowls with sauce drizzled on top. 

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas

Serves 6-8

adapted from Real Mom Kitchen

2 lbs. boneless, skinless chicken breasts, cut into thin strips

3 T. avocado oil

4 t. chili powder

4 t. cumin

1 t. garlic powder

1 t. oregano

1/2 t. salt

10 oz. can mild Rotel, diced tomatoes with green chiles, drained of excess juice

4 oz. can mild green chiles

1 medium onion, sliced

1 large bell pepper, sliced (half green, half red)

12 flour tortillas

Toppings: cheese, sour cream, guacamole

Preheat oven to 400 degrees. Place chicken strips on a half sheet baking tray. In a small bowl combine oil and spices into a paste.  Drizzle spice mixture over the chicken and stir to coat. Add drained Rotel tomatoes, peppers, green chiles and onions to the pan and stir to combine.  Bake uncovered 20-25 minutes or until chicken is cooked through and vegetables are tender.  Serve on tortillas with desired toppings.  

• 
  

Chicken Alfredo Tortellini

Chicken Alfredo Tortellini

Serves 6

slightly adapted from Macro Friendly Food

1 (19 oz) pkg frozen cheese tortellini

1.5 lbs. cooked chicken, diced

1 large (or 2 small) head of broccoli, cut into bite-size florets

Alfredo Sauce:

2 c. low fat small curd cottage cheese

2 c. low fat 1% milk

1/2 c. grated parmesan cheese

1 t. salt

1/2 t. pepper

1/2 t. garlic powder

1 t. onion powder

2 T. cornstarch

Bring a large pot of water to a boil.  Add broccoli and tortellini. Cook tortellini according to package directions and until broccoli is tender; drain and set aside. 

Combine all sauce ingredients in a blender or food processor and blend until smooth. Pour the mixture into pot used for the tortellini. Warm over medium heat, stirring occasionally until heated through and thickened slightly.  Toss tortellini, broccoli and cooked chicken in sauce.  

Sheet Pan Greek Chicken and Peppers

Sheet Pan Greek Chicken and Peppers

adapted from Kelsey Nixon

serves 6

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 tablespoon Greek Seasoning (ex. Covenders)
• 2 teaspoon paprika
• 4 cloves garlic, minced
• kosher salt & cracked black pepper
• 3 lbs. boneless chicken thighs
• 2 lbs. baby potatoes, halved
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 lemon, sliced
• 1/2 cup crumbled feta 
• 1/2 cup kalamata olives, pitted

DILL SAUCE

• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon fresh dill, finely chopped
• kosher salt & cracked black

Preheat the oven to 425 degrees.  Spray a sheet pan with non stick spray.

Add oil, vinegar, spices, garlic and salt and pepper to a gallon ziploc bag.  Add chicken and toss to coat.  Let marinate for up to an hour.  Transfer chicken to sheet pan, allowing excess marinade to drip off.  Reserve marinade.

To the reserved marinade, add potatoes, bell peppers and onion and toss to coat.  Transfer vegetables to sheet pan and arrange in an even layer around the chicken.  Add lemon slices and transfer to the oven to roast for 30-40 minutes (or until potatoes are tender).

Remove from oven and top chicken with crumbled feta and olives.  Roast for an additional 5 minutes or until chicken is cooked through (165 degrees) and potatoes are golden brown.

Serve with Dill Sauce and toasted pita bread.

Eclair Cake

Eclair Cake

from The Recipe Critic

Crust:

1/2 c. (1 stick) butter

1 c. flour

1 c. water

1/4 t. salt

1 T. sugar

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

2 small packages vanilla or chocolate instant pudding

3 c. milk

8 oz. Cool Whip 

chocolate syrup for drizzling on top (optional)

strawberry or banana slices to garnish on top (optional)

Preheat oven to 400 degrees. On low heat in a medium saucepan, melt butter on low.  Add water and bring to a boil. Turn off burner and add flour, salt, sugar and mix into a soft ball.  Let cool 5 minutes. Add eggs one at a time and whisk until incorporated.  Spray a jelly rol pan or a 9x13 inch pan with cooking spray. Spread the mixture out in the pan. If using a 9x13 pan, slightly bring the mixture up on the sides. Bake for 25-30 minutes.  The crust will bubble up on the edges and will turn slightly brown. Let it cool completely.

For the filling, in a stand mixer (or using a hand mixer and bowl) mix 1 cup of milk with the cream cheese and mix until creamy.  Add pudding mix and the rest of the milk and mix well together until creamy. Spread over the cooled crust. Spread the Cool Whip on top of the filling mixture.  Top with fruit and chocolate syrup if desired.

Steak Sandwiches

Steak Sandwiches

serves 4

slightly adapted from Kelsey Nixon

1 T. butter

1 yellow onion, thinly sliced

8 oz. mushrooms, sliced (optional)

1/4 c. balsamic vinegar

1 pinch red pepper flakes

1 pkg (1 lb.) cooked beef roast (from Trader Joe's) or fully cooked sous vide sliced beef sirloin (from Costco)

4 ciabatta rolls (can sub baguette)

1 pkg Boursin garlic and herb cheese

microgreens or arugula (optional)

Melt butter in a skillet and add sliced onion.  Sauté over medium until golden brown and caramelized, about 10-15 minutes, adding 1 teaspoon of water every few minutes and stirring occasionally.  If using mushrooms, remove onions from pan and set aside.  Sauté mushrooms in 1 T. butter until soft, season with salt and pepper to taste.  Add onions back to the skillet.  Stir in balsamic vinegar, red pepper flakes and add sliced roast, including all juices from the package. Heat through, about 5 minutes.  Season with salt and pepper as needed.  

Slice ciabatta rolls and spray or brush lightly with olive oil on the inside.  Heat open faced in 400 degree oven for 4-5 minutes. Remove from oven and spread with a generous layer of Boursin cheese. Add steak and onion mixture, along with greens if using. 

Creamy Sausage and Cheese Tortellini Soup

Creamy Sausage and Cheese Tortellini Soup

from Eating Well

serves 6

2 T extra virgin olive oil

1 lb mild or hot Italian pork sausage, casings removed

1 c yellow onion

1/2 c chopped carrot

1 T minced garlic

1 t dry Italian seasoning

3 c chicken broth

1, 15 oz can diced tomatoes with basil, oregano and garlic

1, 9 oz pkg refrigerated cheese tortellini

3 1/2 c baby spinach, chopped

1 c half and half

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.  Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.  Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.  Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.