SKILLET STEAK AND POTATOES

SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com

2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional

1. Cut steak into bite-size pieces.  You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat.  Add onion; cook and stir 8 minutes or until beginning to brown.  Add garlic; cook and stir 1 minutes.
3. Add potatoes;  stir to combine.  Cook 4 minutes without stirring.  Sprinkle with salt, pepper, paprika and red pepper flakes.  Stir, scraping up any browned bits from bottom of skillet.  Add corn, tomatoes and steak.  Cook adn stir until heated through.  Garnish with parsley, if desired.
Makes 4 servings

GOAT CHEESE AND TOMATO OMELET

GOAT CHEESE AND TOMATO OMELET
Skillet Meals -- PHILcookbooks.com

3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley

1.  Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat.  Add egg mixture; cook 2 minutes or until eggs begin to set on bottom.  Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath.  Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet.  Fold one half of omelet over filling.  Continue cooking 1-2 minutes or until cheese begins to melt and center is set.  Cut omelet in half; transfer to serving plates.

Makes 2 servings

BREAKFAST MIGAS

BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com

1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro

1. Heat olive oil in 12" nonstick skillet over medium heat.  Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl.  Pour mixture into skillet.  Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese.  Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.

Makes 6 servings

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE
thegardengrazer.com

1C cooked rice or quinoa
1/2 C salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 C corn
Romaine lettuce, chopped
Creamy Chipotle sauce
Optional additions:  green onions, bell pepper, avocado, cheese, cilantro

Cook rice.  While rice is cooking, prep veggies and make sauce.
When rice is cooked, stir in salsa.  Begin layering your bowl;  start with rice, then black beans, and veggies.  Drizzle the chipotle sauce on top and enjoy.

CREAMY CHIPOTLE SAUCE
1/2 C plain greek yogurt
1 chipotle in adobo sauce
1/2 t adobo sauce
1-2 cloves garlic
1T fresh lime juice
1/8 t cumin
Scrape away the seeds from the chipotle with a knife.  be careful -- seeds are hot.
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings as necessary.
TIPS:  if sauce is too thin, thicken with more yogurt.  If too thick add lime juice or olive oil

PEARLED BARLEY AND CORN SALAD

PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013

1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced

In a small pot, cover the barley with a couple inches of water.  Cover pot and bring to boil.  Salt the water and cook the barley until al dente, about 25 minutes.  Drain.
In a large skillet, heat the oil over medium-high.  When the oil ripples, add the corn; cook until lightly browned.  Stir in the onion, celery, and garlic; cook for 2 minutes.  Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture;  stir to combine.  Dress with the evoo, lemon juice and zest.  Season and serve at room temperature. or cold.

LENTIL SOUP

LENTIL SOUP
Chef Brad

2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese

Heat the oil on a pot over medium heat.  Add onion, carrots, and celery.  Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes.  Add tomatoes, lentils, broth and pasta.  Stir then add thyme.  Cover and pressure for 12 minutes.  Serve in bowls sprinkled with cheese.

SANTA FE CHICKEN WRAPS

SANTA FE CHICKEN WRAPS

1 large red bell pepper, chopped
1 medium onion, chopped
1 pkg taco seasoning
1 (15 oz) can beans, rinsed & drained OR 2C cooked beans
1 (14.5) oz can tomatoes, drained but reserve the liquid
1 1/2 C jack cheese, shredded
2C chicken, cooked and diced
6 (10") flour tortillas
1 1/2 C cooked rice
2T olive oil

Saute pepper and onion with taco seasoning;  add beans, tomatoes, chicken and rice.
Warm through. Divide chicken mixture amongst the tortillas, add cheese, then roll up and cut diagonally.