Cherokee-Style Succotash

 (From The Good and The Beautiful Unit 6 Language Arts)

*We serve this as a main course with tortilla chips.

Ingredients:

2 Tbsp olive oil

1 Onion, chopped

1 bell pepper (any color), chopped

1 medium tomato, chopped

1 15-oz can corn, drained (can sub frozen or fresh)

1 15-oz can black beans, drained

Salt to taste

Corn chips

Instructions:

1. Heat olive oil in a frying pan, and then add onion and pepper. Saute until slightly softened, and then add tomato, corn and black beans.

2. Cook on medium-high heat for 5 -7 min, or until desired tenderness is achieved. Season with salt to taste and serve with corn chips.

Chicken Carnitas

From The Cookful (https://thecookful.com/slow-cooker-chicken-carnitas/)

• 1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
• 1/2 onion, diced  
• 1 cup chicken broth  
• 2 limes, juiced  
• 1/4 cup orange juice 
• 1 and 1/2 tsp. chili powder
• 1 tsp. cumin 
• 1 tsp. garlic powder 
• 1 tsp. oregano 
• 2 bay leaves   
• 1 tsp. salt 
• 1 tsp. pepper

1. Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
2. With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes. 
3. Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.  
4. Place chicken under broiler for 5 minutes. Remove from under broiler, spoon 1/4 cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.

Grilled Chicken and Red Onion Quesadillas

This is an old favorite that I have dug back out lately. I love the versatility of it! Patrick and I eat the onions and chicken on a salad with lime vinegarette. The oldest three do chicken quesadillas and the younger two just do cheese quesadillas with the chicken on the side. Everyone wins!

Marinade:
2 large garlic cloves
1 jalepeno (I haven't had these on hand during the quarantine so I leave this out and it is still great!)
1 cup tightly packed cilantro
3 T Extra Virgin Olive Oil
2 T Sherry vinegar (I've used red wine vinegar)
1 t. kosher salt
1/2 t dried oregano
1/2 t freshly ground black pepper

Other ingredients:
3-4 boneless chicken breasts
1 Large red onion, cut crosswise into 1/2 inch slices
Extra virgin olive oil
2 c. grated Monterrey jack or cheddar cheese
4 flour tortillas
Optional serving items: salsa, guacamole, sour cream, etc.

Process the garlic and jalepeno in a food processor. Add the remaining marinade ingredients and process until a paste. Add the paste to the chicken breasts to cover them (I put them in a large ziplock bag and shake it around until the chicken is coated. Refrigerate 3-4 hours.

Lightly brush the onion slices with oil and grill them. I've been using a cast iron skillet on my stove. You can also cook them in the oven at 450 until browned.

Grill chicken until it reaches 165 degrees Fahrenheit.

Assemble quesadillas with chicken, cheese and onions, then grill or cook on the stove top until cheese is melted.

Again, a delicious option is to skip the quesadilla and serve the chicken and onions over a salad. We've been using a homemade lime vinegarette dressing: 2T Extra virgin olive oil, 2 T lime juice, a little sugar to help it emulsify. I add these into a canning jar with a lid and just shake it up and serve.

Roasted Vegetable Enchilada Casserole

• Author: Cookie and Kate
 
• Prep Time: 45 mins
 
• Cook Time: 60 mins
 
• Total Time: 1 hour 45 minutes
 
• Yield: 6 to 8 servings
 
• Category: Entree
 
• Cuisine: Mexican

★★★★★

4.9 from 61reviews

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings.

INGREDIENTS

Roasted veggies

• 1/2 medium head of cauliflower, cut into 1/2-inch chunks
• 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 2 red bell peppers, cut into 1″ squares
• 1 medium yellow onion, sliced into wedges about 1/2″ wide
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin, divided
• Salt
• Freshly ground black pepper

Remaining ingredients

• 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 9 to 10 corn tortillas**, halved
• 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 2 big handfuls (about 2 ounces) baby spinach leaves
• 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
5. To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
6. Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
7. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
8. Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
9. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
10. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

NOTES

Recipe adapted from Perry’s Plate.
*SALSA SUGGESTIONS: I recommend a mild to medium salsa here, depending on your heat preferences.
STORAGE SUGGESTIONS: This casserole keeps well, covered in the refrigerator, for up to 4 days.
CHANGE IT UP: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content.

SLOW COOKER TACO CHICKEN BOWLS

INGREDIENTS
1½ lbs. chicken breasts
16 oz. jar salsa
2 cloves garlic, minced
15 oz. can black beans
½ lb. frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ tsp dried oregano
¼ tsp cayenne pepper
Freshly cracked pepper
6 cups cooked rice
8 oz. shredded cheddar
3 green onions, sliced (or fresh cilantro)

INSTRUCTIONS
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).

Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.

After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.

To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions or cilantro.

One Pan Mexican Quinoa

Yield: 4 Servings
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves


Directions:

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
Serve immediately.

Black Bean Sweet Potato Burritos

A favorite go-to. This is delicious, inexpensive, and filling. We sometimes skip the tortillas and serve it over rice instead as a burrito bowl.

3 cups sweet potatoes (peeled and diced)
1/2 onion (chopped)

Saute in large frypan in 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking. (Cooks much faster if you cover it)

2 cups cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt

Add and cook until heated through.

8 flour tortillas
1 1/2 cups cheddar cheese (shredded)

Divide bean mixture and cheese among the tortiillas and roll up. Place in a 9x13 baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350 degrees F for 20-25 minutes. Garnish with sour cream, salsa, and/or fresh cilantro

Easy Crockpot Salsa Chicken

I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.

4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)

Bake chicken in crockpot for 3.5 hours on high, and drain juices.

In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.

For last half hour, add cheddar on top.

I shredded the chicken and served in tortillas.

Crockpot Black Bean & Chicken Soup

Place all of the following ingredients in a 4.5 quart crockpot and cook on low for 10-12 hours or on high for 5-6 hours:

• 4 cans of black beans (or 2 cans of black beans and 2 cans of dark red kidney beans)
• 2 cups of chicken bouillon (take 2 cups of water and add 4 chicken bouillon cubes and microwave on high for 3 minutes)
• 1 cup each of the following (microwave these veggies on high for 3 minutes): Chopped carrots, chopped celery, and chopped onions
• 1 bell pepper, chopped and microwave for 1 minute
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 (5-7 oz.) cans of white chicken (97%-98% fat free): flake chicken
• ½ cup orange juice
• 1 jar green chilies (4.5 oz)
• 28 oz. can of Italian tomatoes, chopped. Include juice

Cover with lid and cook as directed. Serve with tortilla chips, sour cream, and salsa.

Bean and Rice Burritos

Even my picky boys eat these. They are filling, and you won't miss the meat.


Ingredients:
1 1/2 c. water
1 1/2 c. instant brown rice
1/2 onion, diced
1 t. minced garlic
1 T. olive oil
1 T. chili powder
1 t. cumin
1/8 t. red pepper flakes
1 can black beans
taco toppings

Bring 1 1/2 cups of water to a boil.

Add 1 1/2 c. instant brown rice and return to a boil.
Reduce heat; Cover and simmer for 5 min.
Remove from heat and let sit for 5 min.

Meanwhile, in a large skillet, saute 1/2 of an onion (diced) and 1 tsp. minced garlic in 1 T. olive oil for 3 - 4 min. until tender.
Stir in 1 T. chili powder, 1 t. cumin, and 1/8 t. red pepper flakes.
Add 1 can of black beans (undrained) and the cooked rice.
Stir and cook for 4 - 6 minutes until heated through.

Fill a tortilla with 1/2 c. of the rice/bean mix. Top with normal taco toppings: salsa, cheese, sour cream, lettuce, guacamole etc.

Crockpot Chicken Tacos

*Super easy and delicious! Great for last minute because you use frozen chicken, so no need to think ahead and defrost it!
*We served these with typical taco toppings: salsa, cheese, beans, corn, guacamole.

In crockpot, add 1 - 2 lbs. of frozen boneless skinless chicken breast. Cover with one jar of salsa and one package of taco seasoning. Cook on low for 4- 6 hours until chicken is cooked through. Shred and serve in tortillas.