To make: Heat oil in a large skillet. Sauté onion until softened, then add garlic and cook for 1 minute. Stir in black beans, corn, diced tomatoes, cumin, and chili powder. Bring to a simmer and cook for 5 minutes. Stir in cooked rice. Top with shredded cheese, cover, and cook until the cheese is melted and bubbly.
Quick Veggie & Cheese Frittata
4 large eggs
Salt and pepper
1 tablespoon cooking oil
1/4 onion (diced)
1/2 bell pepper (diced)
1 cup fresh spinach
1/4 cup shredded cheese.
Optional: 2 tablespoons milk
To make: Preheat oven broiler (if using). Whisk eggs with milk, salt, and pepper. Heat oil in an 8-inch oven-safe non-stick skillet over medium heat. Sauté onion and bell pepper until softened. Add spinach and cook until wilted. Pour egg mixture over the vegetables. Cook on the stovetop for 3-5 minutes until the edges are set. Sprinkle cheese over the top. Transfer skillet to the broiler for 1-2 minutes, or until the cheese is melted and lightly golden, and the frittata is fully set.
Ground Meat & Potato Hash
1 tablespoon cooking oil
8 oz ground beef or turkey
1 medium potato (diced into small cubes)
1/2 onion (diced)
1/2 bell pepper (diced)
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
To make: Heat oil in a large skillet over medium-high heat. Add ground meat and cook, breaking it up, until browned. Drain any excess fat. Add diced potato, onion, and bell pepper to the skillet. Stir in paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, for 15-20 minutes, or until potatoes are tender and browned.
Quick Shakshuka (Eggs in Tomato Sauce)
1 tablespoon olive oil
1/2 onion (diced)
1 clove garlic (minced)
1 can (14.5 oz) crushed tomatoes
1/2 teaspoon cumin
1/2 teaspoon paprika
Optional: pinch of red pepper flakes
Optional: 2 large eggs, salt, pepper, fresh parsley (for garnish)
To make: Heat olive oil in a medium skillet with a lid over medium heat. Sauté onion until softened, then add garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant. Pour in crushed tomatoes. Bring to a gentle simmer and cook for 5-7 minutes. Make two small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until eggs are set to your liking. Season with salt and pepper, and garnish with fresh parsley if using.
Peanut Noodles with Shredded Carrots & Edamame
6 oz spaghetti or linguine
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 clove garlic (minced)
1/2 cup shredded carrots
1/2 cup frozen shelled edamame (thawed)
Optional: 1 teaspoon sriracha
To make: Cook pasta according to package directions. Drain and set aside. In a large bowl, whisk together peanut butter, soy sauce, lime juice, sriracha (if using), minced garlic, and 2-3 tablespoons of hot water (from the pasta pot or tap) until smooth and creamy. Add the cooked noodles, shredded carrots, and thawed edamame to the bowl. Toss everything together until the noodles and vegetables are well coated with the peanut sauce.
💗 Jo
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