Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

Baked Lentils

This barbecue-flavored side dish has sweet and savory elements all wrapped into one!

Baked Lentils
Yield: 8 servings

Ingredients

• 1 cup uncooked French lentils
• 12 oz pkg bacon, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1/2 tsp minced garlic
• 6 oz can tomato paste
• 1/2 cup pure maple syrup
• 1/3 cup coconut sugar
• 1/4 cup water
• 3 Tbsp white vinegar
• 1 tsp salt
• 3/4 tsp ground mustard
• 3/4 tsp paprika
• 3/4 tsp chili powder
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

Directions

1. Preheat oven to 350°F. Grease large casserole dish with nonstick cooking spray; set aside.
2. Prepare lentils according to package directions; set aside.
3. Cook diced bacon in large Dutch oven set over medium-high heat for 5-10 minutes. Drain excess grease, leaving a little behind to cook veggies. Add pepper and onion. Reduce heat to medium and cook 10 minutes, until veggies are translucent and tender. Add garlic and cook 2 minutes longer. Remove Dutch oven from heat.
4. Stir in lentils, tomato paste, maple syrup, coconut sugar, water, vinegar, and spices. Mix until thoroughly combined.
5. Pour mixture into prepared casserole dish. Cover with foil and bake 30 minutes. Remove foil and bake additional 30 minutes.
6. Allow dish to cool 15 minutes, then serve warm.

Recipe adapted from "Baked Beans" found on page 128 in Danielle Walker's Against All Grain Celebrations cookbook.

Sweet & Spicy Cashews

Now that we're heading into the cooler months, the sweet heat of these cashews makes for the perfect snack to warm you up!

Sweet & Spicy Cashews
Yield: 4 cups

Ingredients

• 1/2 cup honey
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 4 cups raw cashew nuts
• 1/4 cup coconut sugar
• 1 tsp salt

Directions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. Stir together coconut sugar and salt; set aside.
3. Stir together honey, chili powder, paprika, and cayenne pepper. Add cashews and toss to coat.
4. Spread cashews in single layer on prepared baking sheet. Roast for 5 minutes, remove pan from oven and stir cashews, then roast an additional 5 minutes.
5. Transfer cashews to second prepared baking sheet to cool for 3-5 minutes, then toss in sugar-salt mixture. Spread into single layer to continue cooling.
6. Allow cashews to cool completely before storing in airtight container. (Tip: Line bottom of container with parchment to prevent sticking and use parchment between layers of cashews.)

Recipe adapted from Leelalicious.

Homemade Taco Seasoning

While convenient, those small packets of taco seasoning found at the store for a quick and easy Mexican dinner often contain gluten (and when they don't, they're crazy expensive). Chances are good that you already have the individual spices in your cupboard at home, so mix up your own blend of seasonings to save on the cost while still getting food on the table in a jiffy!

Homemade Taco Seasoning
Yield: seasoning for 2 lbs ground meat

Ingredients

• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Directions

1. Mix spices in small bowl; set aside.
2. Brown meat (ground beef, turkey, chicken, etc.) in skillet over medium heat. When no longer pink, drain excess fat and liquid.
3. Add seasoning to meat and stir until well combined.
4. Serve with your favorite taco fixings!

Recipe adapted from my 7 Layer Dip.

7 Layer Dip {Dairy Free}

This Mexican dip is the ultimate party food with all of the flavor and none of the dairy!

7 Layer Dip {Dairy Free}
Yield: 8x8 pan

Ingredients
Dip:

• 16 oz can refried beans
• 8 oz container guacamole (or 1 cup homemade)
• 1 cup cashew cream (recipe prepared with 1/2 cup water)
• 1/2 cup dairy free Daiya cheddar style shreds
• 1 small Roma tomato, chopped
• 2 green onions, sliced
• 1/4 cup sliced black olives (optional)

Spices:

• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Directions

1. Spread refried beans in even layer on bottom of dish.
2. Spread even layer of guacamole over beans.
3. In small bowl, mix cashew cream with spices. (This can be made in advance to let flavors develop.) Spread evenly over guacamole, to edges of pan, to prevent avocado from browning.
4. Sprinkle cheddar shreds over spiced cashew cream.
5. Top with chopped tomato and sliced green onions. Add sliced black olives, if desired. (I just didn't have any in my pantry when I made it!)
6. Refrigerate at least a few hours, or overnight, before serving.
7. Scoop with tortilla chips and enjoy!

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.

One Pot Mexican Quinoa

Here's a different take on quinoa that I'll definitely be adding to our dinner rotation! Packed with filling protein and healthy vegetables, this vegan recipe is perfect for those busy weeknights when you are full of hunger but short on time. And since everything cooks in just one pot, clean up is a breeze! The recipe makes a generous amount, so you'll even have leftovers for lunch the next day. :)

One Pot Mexican Quinoa
Yield: 6-8 servings

Ingredients
1-2 Tbsp olive oil
1 purple onion, chopped
4 cloves of garlic, minced
2 bell peppers, chopped (I used orange and red)
1 cup quinoa
14.5 oz can vegetable broth
28 oz can crushed tomatoes, with liquid
15 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained
1 Tbsp paprika
1/2 Tbsp cumin

to taste: lime juice, salt, black pepper, red pepper flakes
toppings: shredded cheese, sour cream, sliced green onion, avocado

Directions
1. Heat oil in large pot over medium heat and sauté onion for 2-3 minutes, or until it becomes translucent. Then add garlic and bell pepper and cook for another 2 minutes, or until tender and fragrant.
2. Add remaining ingredients and stir to combine. Turn heat to medium low.
3. Cover with lid and cook for 20 minutes, stirring every 4-5 minutes to prevent quinoa from sticking to bottom of pot.
4. Stir in lime juice and seasonings, if using, and add desired toppings to individual servings.

Recipe adapted from Vegan Heaven.