Fold-over tortilla bake

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 cup enchilada sauce
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 flour or corn tortillas (6 inches)
• 6 ounces cream cheese, softened
• 1 can (4 ounces) chopped green chiles, drained
• 1 cup shredded Monterey Jack cheese
• Minced fresh cilantro, optional 

Directions

• 1. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside. 
• 2. Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. 
• 3. Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro

Sheet Pan Chicken Fajitas

INGREDIENTS:

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 6 (8-inch) flour or corn tortillas, warmed

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
3. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
4. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
5. Serve immediately with tortillas and toppings as you wish (avocado, sour cream, cheese, etc..)

Broccoli and Rice Bake

Recipe Found on https://www.recipestonourish.com

INGREDIENTS

• 2 cooked skinless chicken breast, cooked and shredded or cubed 
• 3 cups broccoli florets (steamed or roasted)
• 3 tablespoons butter or oil
• 1 yellow onion, diced
• 5 fresh garlic cloves, minced
• 2 carrots, peeled and diced
• 1 cup greek yogurt
• 1/2 cup sour cream 
• 2 cups shredded cheese,
• 1 tablespoon dried onion flakes
• 1 tablespoon dried dill
• 1 teaspoon sea salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Juice and zest of 1/2 lemon
• 1/2 to 1 cup cooked rice (I used brown)

INSTRUCTIONS

1. Grease a 9x13 casserole dish 
2. If steaming broccoli: In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.  Or roast it. 
3. While the broccoli is steaming, add healthy butter or oil to saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.
4. In a large mixing bowl, add cooked chicken, broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, onion flakes, dill, sea salt, thyme, garlic powder, lemon juice, lemon zest, and optional cooked rice. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.

Sheet Pan Fish with tomatoes and black olives

Ingredients

• • 1 shallot, thinly sliced 
  • 1 clove garlic, thinly sliced
  • 2 pints cherry tomatoes, left whole if small, halved if large
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons
  • Kosher salt
  • 4 (6-ounce) flounder or other flat fish fillets
  • 1/2 cup black olives (pitted if you’d like, OK if not)
  • A small handful of chopped fresh Italian parsley, chives and/or basil

Preparation

1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.

2. Put the shallot, garlic and tomatoes on the prepared baking sheet. Drizzle with the 1/4 cup (60 ml) olive oil and sprinkle with 1 teaspoon salt. Use your hands to mix everything together.

3. Roast the mixture until the tomatoes start to give off some of their juice and the juice is bubbling, about 20 minutes. If you are making this with not-great tomatoes (i.e., it’s February in New England or something), feel free to roast the tomatoes for another 10 to 15 minutes to concentrate the flavors and compensate for the out-of-season produce.

4. Take the baking sheet out of the oven and give the tomato mixture a stir. Lay the flounder fillets on top of the mixture in a single layer (it’s okay if they overlap a little bit). Drizzle the fish with the remaining 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon salt. Scatter the olives on top of the fish and put the baking sheet back in the oven. Roast until the fish is opaque and flakes easily when poked with a fork or a paring knife, 10 to 15 minutes longer.

5. Scatter the herbs on top of the fish. Serve immediately. It’s OK if the fish falls apart when you serve it, that’s part of its rustic beauty.