Photo by sideviewer

Adapted from my good friend Brooke‘s recipe.

• 1 1/2 cups water
• 1 Tbsp. butter
• 3/4 tsp. salt
• 2/3 cup rice
• 2 Tbsp. onion, minced or 1/2 tsp. onion powder
• 1/2 tsp. turmeric
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder

Bring water, salt, and butter to a boil in a medium-sized saucepan. In a separate bowl, combine the rice and all spices. Once the water is boiling, pour in the rice and spices, stirring constantly until it returns to a boil. Once in boils, turn down heat to very low, cover, and simmer for about 20 minutes. Turn off heat and let sit for 5 minutes, and serve.

This makes one dinner and one leftover lunch for our family, two adults and two preschool children. I suppose it probably serves 4 adults.

Photo by Mike Merrill

Rich and creamy, this is not light and healthy. But it’s good. Adapted from The Big Book of Potluck by Maryana Vollstedt

• 3 Tbsp. butter
• 1/2 cup diced yellow onion
• 3 Tbsp. all-purpose flour
• 1 1/2 cups chicken broth (I get this from my weekly roasted chicken)
• 1/4 tsp. salt
• ground pepper
• 1/2 cup tomato-based salsa
• 1 cup sour cream
• 8 large corn tortillas (we use flour, since we can’t find corn here)
• 3 cups diced cooked chicken (from the weekly roast chicken)
• 6 green onions, chopped
• 3 cups grated Monterey Jack cheese (we can’t get this here, either, so we improvise with common sheep cheese – sounds gross, but it’s not)
• sliced black olives, for garnish

In a medium saucepan over medium heat, melt the butter. Add onion and saute until tender, about 5 minutes. Add flour and stir until bubbly. Add broth, salt, and pepper to taste and stir until mixture boils and thickens, about 2 minutes. Stir in the 1/2 cup salsa. Remove from heat, and slowly stir in the 1 cup sour cream, and mix well.

Cover the bottom of a 9×13 inch baking dish with one-third of the sauce. Lay a tortilla on a flat surface, and add about 2 tablespoons chicken, 1 tablespoons sauce, a few green onions, and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish on top of the sauce. Repeat with the remaining tortillas. Pour remaining sauce over all, and sprinkle with the remaining cheese. Cover and bake for 30 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the olives and green onions.

Photo by Lori Highfill

• 4 cups dry pinto beans
• 2 tsp. salt
• 2 tsp. cumin
• 3 cloves garlic, minced
• 8 jalapeno slices
• 1/2 tsp. black pepper

water

The night before, rinse beans in water several times, then cover them with water in a large pot, at least 1 inch over the beans. Cover and let sit overnight.

The next day, transfer beans to the Crock Pot, and add water to cover them by an inch, cumin, salt, pepper, jalapenos, and garlic. Turn on Crock Pot to high, and let cook for about 8 hours.

To make them refried, drain some of the juice and mash.

These can easily be frozen for later.

Photo by Jei

Adapted from the Better Homes & Gardens Cookbook.

• 12 ounces skinless, boneless chicken breasts (about 2 breasts)
• 3 Tbsp. honey
• 3 Tbsp. vinegar
• 3 Tbsp. orange juice
• 1 Tbsp. soy sauce
• 2 tsp. corn starch
• 2 Tbsp. oil
• 4 cups cut-up veggies, such as broccoli, green and red pepper, onion, mushrooms, and carrots – whatever you have on hand, really

Cut chicken into bite-size strips and set aside. For the sauce, combine honey, vinegar, orange juice, soy sauce, and corn starch in a small bowl; set aside.

Pour oil into a large wok and heat over medium-high heat. Add vegetables to the wok; cook and stir for 3-4 minutes or until veggies are crisp-tender. Remove vegetables from the wok. Add chicken and cook for 3-4 minutes while stirring, or until chicken is no longer pink. Push chicken from the center of the wok. Stir the sauce, add to the wok’s center, and cook and stir until thickened and bubbly.

Return cooked veggies to the wok; combine veggies and chicken with the sauce, and stir until heated through. Serve over white rice or Asian noodles.

Photo by sizima

Adapted from the Better Homes & Gardens Cookbook.

• 12 ounces skinless, boneless chicken breasts (about 2 breasts)
• 1/2 cup chicken broth
• 2 Tbsp. soy sauce
• 2 Tbsp. fresh basil or 2 tsp. dried basil, crushed
• 2 tsp. corn starch
• 1/2 tsp. crushed red pepper
• 1/2 tsp. turmeric
• 1 Tbsp. oil
• 1 cup sliced carrots (about 2 medium carrots)
• 2 cups broccoli florets
• 1 red or green pepper, cut into chunks
• 1/4 cup cashews or peanuts

Cut chicken into bite-size strips and set aside. Combine broth, soy sauce, basil (if using dried), corn starch, red pepper, and turmeric in a small bowl; set aside.

Pour oil into a large wok and heat over medium-high heat. Add vegetables to the wok; cook and stir for 3-4 minutes or until veggies are crisp-tender. Remove vegetables from the wok. Add chicken and cook for 3-4 minutes while stirring, or until chicken is no longer pink. Push chicken from the center of the wok. Stir the sauce, add to the wok’s center, and cook and stir until thickened and bubbly.

Return cooked veggies to the wok; combine veggies and chicken with the sauce, add fresh basil (if using), and stir until heated through. Serve over white rice or Asian noodles.