By Half Baked Harvest

INGREDIENTS

• 1 yellow onion, chopped 
• 1 pound boneless skinless chicken thighs or breasts
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• kosher salt and black pepper 
• 2 cups salsa verde 
• 6 cups low sodium chicken broth
• 1 can (14 ounce) black beans, drained 
• 2 tablespoons lime juice 
• 1/2 cup cilantro, chopped 
• 3 cups cooked rice
• tortilla chips, for serving 
• yogurt, avocado, cheese, and green onions, for serving

DIRECTIONS

1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred the chicken using two forks.

Stir in the beans, lime juice, and cilantro. 

4. Stir the rice into the soup, then ladle into bowls.

5. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!

Original Recipe available here.

By Half Baked Harvest

So delicious with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce!

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 6 chicken breast cutlets
• kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2-2 teaspoons cayenne pepper, to your taste
• 1 yellow onion, chopped
• 2 cups corn (3-4 raw)
• 2 cloves garlic, chopped
• 3 ounces cream cheese, at room temperature
• 4 tablespoons salted butter
• 1 cup whole milk or heavy cream
• 1/3 cup plain Greek yogurt or mayo 
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn, kernels removed from the cob
• 1/4 cup fresh cilantro, chopped

Instructions

1. Place the egg and flour in separate shallow bowls.
2. Season the chicken with salt and pepper.
3. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
4. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. 
6. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 
7. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes.
8. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
9. Reduce the heat to low.
10. Mix in the cream cheese until melted and creamy.
11. Stir in the milk and 1/2 cup water.
12. Slide the chicken into the sauce. Cook until warmed through, 5 minutes. 
13. In a separate skillet, melt the butter until golden.
14. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
15. Cook another minute, then remove from the heat.
16. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.
17. Remove the skillet from the stove.
18. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro. 

Original recipe available here.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2/3 cup basil pesto
• 1/3 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons lemon juice 
• kosher salt, black pepper, and chili flakes
• 2 pounds boneless skinless chicken breasts, cut into bite-size chunks
• 2 cups cherry tomatoes
• 1/2 cup mozzarella balls (use marinated, if you can find)
• 8 ounces burrata cheese, at room temperature
• 2 cups fresh basil leaves

Directions:

• To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper. 
• In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
• Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken. 
• Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. 
• To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese.
• Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!

Ingredients:

• 3-4 medium zucchinis
• 1 tbsp avocado oil
• 1 tbsp sesame oil
• 2 garlic cloves- finely minced
• 1 onion- sliced
• 1 lb ground beef
• salt and pepper
• 4 tbsp low sodium soy sauce
• 1 tbsp unsweet applesauce
• 1 tsp BBQ sauce
• 1 tsp red pepper flakes

Directions:

• Spiralize zucchinis and transfer to a large bowl lined with a clean towel. Sprinkle with salt and set aside.
• Add soy sauce, applesauce, bbq sauce and red pepper flakes to a small bowl. Whisk to combine. Set aside.
• Heat a large deep skillet over medium high heat and add avocado and sesame oils. Add onion and garlic to pain and cute until onions are tender and garlic is fragrant (about 3-5minutes) Season with a little salt and upper.
• Add ground beef to skillet. Cook the beef until its browned, about 3-5 minutes.
• Add the sauce to ground beff mixture and stir to combine. Turn the heat up a bit and continue to cook the mixture until the meat begins to caramelize a bit.
• Squeeze as much liquid out of the zucchini noodles as you can and add to the skillet with beef mixture.
• Stir until noodles are warm through, about 2-3minutes.
• Serve and enjoy!

Chili Lime Chicken:

• 1 lb. Chicken Breast
• 1/4 cup Olive Oil
• 2 Limes (juiced)
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 teaspoon Salt

Pico de Gallo:

• 3-4 Roma Tomatoes
• 1/4 cup White or Red Onion (finely diced)
• 1/4 cup Cilantro
• 1/2 Jalapeno (diced)
• 1 teaspoon Salt

Chuy’s Creamy Jalapeno Cilantro Dip Dressing Ingredients:

• 3/4 cup Sour Cream
• 3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and ½ cup mayonnaise)
• 1 packet 1 oz Dry Ranch Dip
• 1/4 teaspoon Garlic Salt
• 1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
• 3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
• 1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
• 2 teaspoons Fresh Lime Juice optional

Additional Bowl Ingredients:

• 1-2 cans Corn cooked
• 1-2 cans Black Beans cooked
• 2 cups rice or more depending on preference
• 1 Jalapeno sliced
• 1-2 Avocado

INSTRUCTIONS

Chicken Prep:

• In a large ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

Chuy’s Creamy Jalapeno Cilantro Dip Dressing:

• In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
• In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
• Add cilantro jalapeno puree to mayo mixture.
• Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
• Refrigerate until ready to serve.

Pico de gallo:

• In small bowl, combine tomatoes, onion, cilantro, jalapeno and salt.

Bowl Assembly:

• Remove chicken from marinate and place on hot grill (medium heat). Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.
• Make rice according to package instructions.
• Heat up black beans until warm.
• Heat up corn until warm.
• Make cilantro ranch dressing and homemade guacamole, if you desire.
• Layer in a bowl — rice, beans, grilled chicken, pico de gallo, avocado, roasted corn, and cilantro ranch dressing.
• ENJOY!!

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INGREDIENTS:

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

Original recipe available here.

Ingredients:

• 1 (20oz) container of refrigerated or frozen cheese tortellini
• 1 lb ground beef
• 1 (24oz) jar of pasta sauce
• 8 (ounces) cream cheese (cubed)
• 1-2 cups shredded mozzarella cheese
• 1/2 cup grated or shredded parmesan
• seasoning to taste

Directions:

1. Cook the pasta a la dente according to the package directions; drain and set aside.
2. Preheat your oven to 350 degrees and grease a 9×13 baking dish.
3. In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning). 
4. Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.
5. Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.
6. Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.
7. Enjoy with garlic bread, salad and/or veggies!

Original recipe available here.

Serves 4
Per serving: 1 leaner, 1 healthy fat, ~2 condiments, and 1 green

Ingredients:

• 4 (8-oz) raw boneless skinless chicken breasts
• 1 (10-oz) pkg frozen chopped spinach
• ½ cup low-fat cream cheese
• ¼ cup Parmesan cheese
• 1 Tbsp minced garlic
• ¼ cup minced green onion
• ¼ tsp pepper
• 1/8 tsp salt if needed

Directions:

• Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner.
• To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast using a sharp knife. Do not slice all the way through!
• Heat up the olive oil in a large skillet.
• Cook the chicken breast in a large skillet on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the meat to be cooked before you stuff them!
• Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it’s nice and warm.
• Carefully spoon a quarter of the cheese mixture into the middle of the cooked chicken breasts.
• Turn the heat to low and put a lid on the skillet. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.
• Remove and plate.

Enjoy! 

Ingredients:

• 44 oz ketchup
• 3/4 cup Apple Cider Vinegar
• 12 fl oz molasses
• 1.5 TBSP Crushed Red Pepper
• 1.5 TBSP Course Ground Black Pepper
• 1.5 TBSP Powdered Garlic
• 1 TBSP Dry Mustard
• 2.5 TBSP Worcestershire Sauce
• 2 sticks butter

Directions:

Mix together all ingredients in pot except butter.  Then add butter in sticks.  Cook over medium heat.  Stir frequently to keep from burning on the bottom of the pot.  Turn off heat after butter has melted and sauce begins to bubble.  Let sit for 45 minutes to an hour before putting into jars or bottles.  

Makes approximately 2 quarts.