Dinner List 8

Sweet Potato and Black Bean Tacos
2 large sweet potatoes, diced
1 can black beans, rinsed
1 teaspoon cumin
1 teaspoon paprika
8 small tortillas
Optional toppings: cheese, salsa, sour cream

To make: roast sweet potatoes at 400°F for 25-30 mins with cumin and paprika. Warm tortillas. Fill tortillas with roasted sweet potatoes and beans. Add toppings as desired and serve.

Vegetable Quesadillas
4 large flour tortillas
1 cup shredded cheese
1 cup cooked vegetables (bell peppers, onions, etc.)
Optional: salsa

To make: spread vegetables and cheese on half of each tortilla. Fold in half. Cook on a skillet over medium heat until the cheese melts and tortillas are crispy (2-3 mins per side). Slice and serve with salsa.

Cabbage Stir-Fry with Rice
2 cups chopped cabbage
2 cups cooked rice
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oil

To make: saute onion and garlic until fragrant. Add cabbage; cook until wilted. Mix in rice and soy sauce; stir-fry for 2-3 mins.

One-Pot Chili Mac (Ground Beef)
1 tablespoon olive oil (or vegetable oil)
1 pound ground beef (80/20 or 90/10, whichever is more budget-friendly)
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can tomato sauce
2 cups beef broth (or water + 2 beef bouillon cubes)
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese (or a cheddar blend)
Optional: 1/2 teaspoon smoked paprika (adds depth)
Optional: 1/4 teaspoon cayenne pepper (for a little heat)
Optional toppings: sour cream, green onions, extra cheese

To make: brown the beef by heating olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Saute aromatics by adding chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in diced tomatoes (undrained), kidney beans, tomato sauce, beef broth, water, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer. Add the uncooked elbow macaroni to the pot. Stir well to ensure the pasta is submerged in the liquid.

Simmer & Stir: Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the macaroni is tender and most of the liquid has been absorbed. Remove the pot from heat. Stir in the shredded cheddar cheese until melted and creamy. Taste and adjust seasonings if needed. Garnish with optional toppings.

Teriyaki Chicken and Rice
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil (or olive oil)

For the Teriyaki Sauce:
1/2 cup soy sauce (low sodium if preferred)
1/4 cup water
2 tablespoons brown sugar (or granulated sugar)
1 tablespoon rice vinegar (apple cider vinegar can be substituted)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 tablespoon cornstarch mixed with 2 tablespoon cold water (slurry)
2 cups cooked white rice (prepare separately according to package directions)
Optional garnish: sesame seeds, chopped green onions

To make: prepare teriyaki sauce first so in a small bowl, whisk together soy sauce, water, brown sugar, rice vinegar, ginger, and minced garlic. Set aside. Next you will cook the chicken by heating vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Give the prepared teriyaki sauce a quick whisk again, then pour it over the cooked chicken in the skillet. Bring to a simmer. Next stir the cornstarch slurry one more time and then slowly pour it into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat. Serve the teriyaki chicken immediately over hot cooked rice. Garnish with sesame seeds and green onions if desired.

💗 Jo