Roasted Indian Chicken, Chick Peas and Veggies

1/4 cup grapeseed oil or peanut oil
1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2 1/2 cups cauliflower florets
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
1/4 cup fresh cilantro leaves
1 lime, cut into wedges

Directions
Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil, set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.

In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.

Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.

Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro. Squeeze a lime wedge over each serving.

From Better Homes and Gardens

Chicken Noodle Casserole

Very chicken pot pie-esque!

Ingredients
2 Tbs butter
1 small onion, diced
1.5c celery, sliced
1.5c carrot, sliced
6 Tbs flour
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
pepper to taste
3c chicken broth
1c milk
1lb cooked shredded chicken
4oz cream cheese
1c shredded cheddar cheese
1 package egg noodles cooked (about 12-15oz)
2c frozen peas
1 small red bell pepper, diced
extra shredded cheddar cheese and panko for topping

Preheat oven to 350*
Add butter to large high sided skillet. Cook onion, celery and carrot until softened, about 5 minutes. Add flour and herbs and cook an additional 2 minutes stirring occasionally. Add milk and broth, cook until bubbly. Remove from heat and stir in cheddar cheese and cream cheese until melted and smooth. Cook noodles 1 minute less than directed on package. Drain and add to sauce. Stir in peas, red pepper and chicken. Pour into casserole pan, top with cheese and panko and bake 30-35 minutes until bubbly and starting to brown.

Adapted from Spend with Pennies

Stuffed Bell Peppers with ground turkey

1 pound ground turkey
2 cups frozen corn
2 ribs of celery, chopped thinly
1 medium onion, chopped
2 cloves garlic, minced
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste (I used almost double to finish off a container)
2 tablespoons basil
1 tablespoon oregano
½ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 cup cooked brown rice
¼ cup chopped Italian parsley
4 large bell peppers
2 cups shredded monterey jack cheese

Preheat the oven to 350 degrees F.
Cook the ground turkey in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the corn kernels, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.

Meanwhile, cut off the tops of the peppers, halve them and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.

Transfer to a 3 quart baking dish and fill the peppers with the hot turkey and rice mixture. They will be heaping full. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Adapted from Foodie Crush

One Pan Cilantro-Lime Chicken and Rice

This is a great one dish dinner. Very easy and tasty!

Ingredients:
1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro


Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

From Cooking Classy

Asian Chicken Salad

This is a delicious summer salad! I added shredded chicken breast to make this a hearty entree.

SALAD INGREDIENTS:
1 (bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)

1-2 cups of shredded or cubed cooked chicken breast
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)

ASIAN HONEY VINAIGRETTE
2/3 cup olive oil 

1/3 cup honey or agave
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

Adapted from Gimme Some Oven

Make Ahead Breakfast Burritos

Wrap individually and freeze for quick breakfast options!

Ingredients;:
1lb ground breakfast sausage
12 eggs
¾ cup milk
1 cup salsa
1 cup shredded cheddar cheese
15 medium flour tortillas

Using a large skillet brown the sausage and cook till done (about 8 minutes). Break into small pieces.
Combine eggs and milk and whisk together until blended. Add to skillet with sausage. Cook until the eggs are set (about 5-7 minutes)

Add in salsa and cheese to the sausage and egg mixture. Cook for another 5-7minutes or until cheese is melted and eggs are completely cooked.
After it is finished cooking let the mixture cool slightly.
Lay tortilla flat then in the center add ⅓ cup of the mixture and roll up.

Freezing Instructions:  Wrap each burrito in plastic wrap and then place all into a freezer bag(s). 

Reheating Instructions: These burritos reheat better if you take them out and put in the refrigerator the night before. Don't worry if you forget. Take burrito out of the freezer bag and plastic wrap. Place in the microwave for about 2½ minutes on 50% power. When you warm up in the microwave place a coffee mug full of water in as well. The steam from the water as it cooks keeps the edges from getting hard. Alternately, if you loosely lay the same piece of plastic wrap over the top, that helps keep it moist.

From Organize Yourself Skinny