Easy Vegan Mexican Breakfast Burritos

Ingredients

  • 2 cups (280g) of chopped red or gold potatoes about 1/4 inch size pieces (You want them this small so they fill the burritos easily)
  • 2 cups (240g) of chopped bell pepper strips about
  • 2 inch long (I used a tricolor bag, but use any you like)
  • 1/4 cup water
  • 1/2 teaspoon fine sea salt
  • 1 cup cooked chickpeas, drained and rinsed if using canned (170 g)
  • 1 cup corn (135 g, I used super sweet Trader Joe’s frozen)
  • 1 cup smooth salsa, not chunky (I used Trader Joe’s, use a mild one or the burritos will be really spicy)
  • 1 teaspoon ground cumin
  • 1/8-1/4 teaspoon ground chipotle chile pepper spice (optional for extra heat)
Avocado Cumin Cream
  • 1 large avocado
  • 1/2 teaspoon ground cumin
  • 2 tablespoons salsa
  • 1/2 tablespoon water
  • 1/4 teaspoon fine sea salt
  • Large Tortillas/Wraps of your choice, I tried some using GF brown rice wraps and some large rectangular ones from Trader Joe’s. NOT a fan of the brown rice wraps, yuck. Use ones you like!
  • Optional garnish: fresh chopped jalapenos

Greek Pork Chops with Squash and Potatoes

Ingredients

  • 4 (1-inch-thick) frenched pork loin chops
  • 1/2 cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced  1/2 inch thick
  • 1 large zucchini, sliced  1/2 inch thick
  • 1/2 pound small red potatoes, quartered

Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. brussels sprouts, trimmed and quartered
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 c. low-sodium chicken broth
  • 6 c. cooked wild rice
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds

Directions

  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.

Herb-Roasted Chicken With Potatoes and Peas

Ingredients

  • 1½ pounds new potatoes (about 15), halved or quartered if large
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 2½ pounds total)
  • 1 teaspoon caraway seeds
  • 1 teaspoon dry mustard
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped fresh dill

Slow-Cooker Chicken Breast

Ingredients

  • 1 red onion, coarsely chopped
  • 1 lb. small red potatoes, halved
  • 1 lemon sliced
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 3 boneless, skinless chicken breasts
  • 2 sprigs rosemary

Directions

  1. In a slow-cooker, toss onion, potatoes, and lemon slices together with olive oil. Spread into an even layer.
  2. In a large bowl, stir together salt, pepper, and garlic powder. Add chicken breasts and toss to coat evenly.
  3. Place chicken in a single layer above the onion and top with rosemary sprigs.
  4. Cook on low for about 4 hours, until chicken is cooked through and potatoes are fork tender.

Balsamic Glazed Chicken

Ingredients

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
  • 2 tbsp. extra-virgin olive oil, divided

Garlic Butter Baked Chicken Thighs

Ingredients

  • 3 lb. (6-8) bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. (1 stick) unsalted butter, softened to room temperature
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tbsp. fresh thyme leaves
  • 1 lemon, cut into rounds
  • 1 lb. baby potatoes, quartered
  • 1 tbsp. freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
  2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
  3. Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.