Dinner List 2

Baked Tilapia with Roasted Asparagus
1 pound tilapia fillets (or cod, haddock, or other white fish)
1 bunch asparagus, tough ends trimmed
1 lemon, half sliced, half juiced
2 tablespoons olive oil, divided
1 teaspoon garlic powder (or 2 cloves minced garlic)
Salt and black pepper to taste
Optional: 1/2 teaspoon dried dill or parsley

To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil. Arrange the trimmed asparagus in a single layer on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Toss to coat. Pat the tilapia fillets dry with paper towels. Place them on the other side of the baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Season with garlic powder, dried dill/parsley (if using), salt, and pepper. Squeeze lemon juice over the fish. Place lemon slices on top of the fish. Bake for 12-18 minutes, depending on the thickness of the fish, or until the tilapia is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

Ground Beef and Potato Hash
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 large onion, chopped
2-3 medium potatoes (e.g., Russet, Yukon Gold), peeled and diced into 1/2-inch cubes
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dried thyme or oregano
Salt and black pepper to taste
Optional: 1 bell pepper (any color), diced
Optional: 1/4 cup beef broth or water (to help potatoes cook)
Optional: Fresh parsley for garnish, or a fried egg on top

To make: heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the meat aside. Add the diced potatoes to the same skillet. Cook, stirring occasionally, for 10-15 minutes, until they start to soften and brown. If they stick, add a splash of broth or water and scrape the bottom. Add chopped onion and bell pepper (if using) to the skillet. Cook for another 5-7 minutes until the vegetables soften. Stir in the minced garlic, paprika, thyme/oregano, salt, and pepper. Cook for 1 minute until fragrant. Return the cooked ground beef to the skillet. Stir everything together and cook for another 5-10 minutes, allowing the flavors to meld and the potatoes to become fully tender. Taste and adjust seasoning. Garnish with fresh parsley if desired. A fried egg on top makes it extra hearty.

Chickpea and Spinach (or Vegetable) Curry
1 tablespoon olive oil or coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated (or 1 teaspoon ground ginger)
1-2 tablespoons curry powder (adjust to your spice preference)
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can chickpeas, rinsed and drained
5-6 oz fresh spinach or you can use 2 cups mixed vegetables
Salt and black pepper to taste
Cooked rice or naan bread for serving
Optional: 1 (13.5 oz) can full-fat coconut milk (for creaminess; use water/broth for lighter)
Optional: Fresh cilantro for garnish

To make: heat olive oil/coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in the curry powder, cumin, and turmeric. Cook for another minute, stirring constantly, to toast the spices. Pour in the diced tomatoes (with their juice) and rinsed chickpeas. Stir well. Add the coconut milk (if using) or 1 cup of water/vegetable broth. Bring the mixture to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir in the fresh spinach, a handful at a time, until it wilts into the curry. Season with salt and pepper to taste. Serve over cooked rice or with naan bread. Garnish with fresh cilantro if desired.

Pork Chops with Apples and Onions
4 boneless or bone-in pork chops (about 1 inch thick)
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, thinly sliced
2 medium apples (e.g., Fuji, Honeycrisp, Gala), cored and sliced (peel on or off)
1/2 cup chicken or apple cider
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: pat pork chops dry with paper towels. Season generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-5 minutes per side, until golden brown. Remove chops from skillet and set aside. They don’t need to be cooked through at this point. Reduce heat to medium. Add butter or margarine to the skillet. Add sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized. Add sliced apples and dried thyme to the skillet. Cook for another 3-5 minutes, stirring gently, until the apples begin to soften. Pour in the chicken broth or apple cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Return the pork chops to the skillet, nestling them into the apple and onion mixture. Cover the skillet and cook for 5-10 minutes, or until pork chops are cooked through (internal temperature 145°F.) Cooking time will vary based on thickness. Remove from heat. Let the chops rest in the skillet for a few minutes before serving. Serve the pork chops with the apple and onion mixture. Garnish with fresh parsley if desired.

Cheesy Bean and Rice Casserole
2 cups cooked rice (leftover is great, or cook fresh)
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained (or two cans of one type)
1 cup frozen corn
1 cup salsa (mild, medium, or hot)
1/2 cup chicken or vegetable broth (or water)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
2 cups shredded cheddar or Monterey Jack cheese, divided
Optional: sour cream, avocado, or cilantro for serving

To make: Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed and drained black beans, pinto beans, frozen corn, salsa, broth, chili powder, and cumin. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. Remove from heat. Stir in the cooked rice and 1 cup of shredded cheese. Season with salt and pepper to taste. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. Let stand for a few minutes before serving. Serve with optional toppings like sour cream, avocado, or fresh cilantro.

💗 Jo