You can make this meal fast if you have shredded your chicken in advance and
buy chopped tomato and onion.
It did take me about 25 minutes to make the dish but
I bought chopped tomato and onions, I defrosted rotesserie chicken which I had already shredded and used scissors to cut my cilantro stems from the bottom of a full bunch of cilantro which my husband had prewashed earlier.
Not exact matches
If not, you can
buy chopped tinned
tomatoes x
Corn and Black Bean Salsa Ingredients (or you can use store
bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma
tomatoes chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2 fresh limes Whole bunch of
chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
If you're not using my salsa recipe (or store
bought), then substitute 1/4 medium
chopped red onion, 1/4 cup canned corn, 1/4 cup black beans and 1
chopped roma
tomato.
When I make my sauce I
buy two big cans of peeled, whole San Marzano
tomatoes and I grab a pair of kitchen shears and stick them right in the can and give the
tomatoes a rough
chop.
Ingredients 16 large stuffing mushrooms, such as crimini 1 tablespoon olive oil 1 shallot, minced 1 clove garlic 4 cups spinach, loosely packed 1/4 cup cooked,
chopped bacon 1/3 cup sharp cheddar, grated 1/2 cup
tomato sauce (homemade or store -
bought) 3/4 cup bread crumbs, divided olive oil
can crushed
tomatoes 2 garlic cloves,
chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and
chopped 1 cup cooked pinto beans or black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store -
bought tortilla chips
Bought deep dish pie crusts, I added 1T cornstarch to
tomatoes and a
chopped jalapeno.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce) can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store -
bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely
chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves,
chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
ingredients HERBY STORE
BOUGHT TOMATO SAUCE 1 pound spaghetti 1 jar tomato sauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (leaves only, chopped) 1 tablespoon thyme (leaves only, chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to ga
TOMATO SAUCE 1 pound spaghetti 1 jar
tomato sauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (leaves only, chopped) 1 tablespoon thyme (leaves only, chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to ga
tomato sauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (leaves only,
chopped) 1 tablespoon thyme (leaves only,
chopped) 1 teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to garnish)
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted
chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store
bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
16oz box whole wheat fusilli 1 head broccoli, separated into florets 1 clove garlic, thinly sliced, thinly sliced 3 oz sundried
tomatoes, thinly sliced 6 oz portabella mushrooms,
chopped 15 oz can diced
tomatoes 15 oz can chickpeas, drained and rinsed 1 cup fresh bread crumbs (or 1/2 cup store
bought)
2 - 3 Cups Hummus, store
bought or homemade 12 Ounces (2 Bags) Baby Spinach Leaves, Shredded 10 Ounce Container Grape
Tomatoes, Quartered 1 Medium English Cucumber, Diced 3 Tablespoons Fresh Mint,
Chopped 2 Tablespoons Fresh Flat Leaf Parsley,
Chopped 1 Tablespoon Lemon Juice 1 Tablespoon Lemon Zest Freshly Ground Sea Salt Freshly Ground pepper 4 Ounces Feta Cheese, Crumbled Cup Green Onions, Sliced Cup Pitted Kalamata Olives,
Chopped
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned
tomato paste 1 teaspoon fresh oregano (finely
chopped) 1 teaspoon fresh rosemary (finely
chopped) 1/2 cup grape
tomatoes (halved) store
bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (
chopped) 3 cups shredded or
chopped cooked chicken 2 cups Roasted
Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
Tomato Salsa or good - quality store -
bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese
chopped avocado (to garnish, optional) sliced scallions (to garnish, optional)
chopped red onion (to garnish, optional)
chopped fresh
tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED
TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh ci
TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum
tomatoes Sea salt 1/2 cup
chopped fresh cilantro
ingredients HERBY RICOTTA ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh chives (
chopped) 1/4 cup fresh parsley (finely
chopped) 2 tablespoons fresh thyme leaves (finely
chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store -
bought tomato sauce (Tk - amount?
1 batch of homemade cashew cheese, recipe below (or vegan cheese of choice) 1 batch of homemade
tomato sauce, recipe below (or a jar of store
bought) 2 cups cremini mushrooms, sliced 1 small bunch of spinach, washed, dried & roughly
chopped
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly
chopped 1 cup cherry
tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just
buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic,
chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store -
bought 1 ripe
tomato (use sundried or cherry
tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
Displaying overt love for store -
bought, pre-formed taco shells filled with «taco seasoning» — dusted ground beef,
chopped beefsteak
tomatoes, shredded iceberg lettuce, and grated yellow - orange cheese — can be, well, mildly embarrassing.
For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and
chopped,
buy here 1 medium onion,
chopped 3 cloves garlic,
chopped 2 tablespoons vegetable oil 1 cup
tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper
It's loaded with
chopped chicken (use store -
bought rotisserie for convenience), avocado, yellow corn (fresh or frozen), cornbread croutons, dates, almonds,
tomatoes and goat cheese (which is totally optional).
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely
chopped) 1 cup store -
bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry
tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store
bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store
bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above),
chopped into bite - size pieces * approximately 12 sun - dried
tomatoes, sliced in half if desired (I used Colavita sun - dried
tomatoes) * Freshly ground black pepper
Canned: Jalapeno Bread and Butter Pickles sub: store -
bought pickled jalapenos Creole Sauce (Complete Book of Home Preserving) sub:
tomato sauce with sliced scallions,
chopped green bell pepper, garlic, cayenne, and hot pepper sauce I love tossing hot pasta with a touch of olive oil and spinach or arugula.
1 ball of your Favorite Homemade or Store
Bought Pizza Dough 5 Oz of Pizza Cheese 1 Pd of Sausage 5 Oz of Pepperoni 1 Onion,
Chopped 3 Cloves of Garlic 1 Tbsp of Fresh Basil (or 1 tsp Dry) 1 tsp of Oregano 11/2 Cup of Frozen Spinach 1 Jar of Pizza Sauce OR 1 14 Oz Can of Crushed
Tomatoes 1 tsp of Onion Powder 1 tsp of Oregano 1/2 tsp of Salt 1 Tbsp of Olive Oil 2 Garlic Cloves 1 Tbsp of Fresh Basil or (1 tsp Dry)
Buy your favorite store bough salsa, and cut in some fresh
chopped tomatoes, corn, red onions and cilantro.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely
chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced
tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like
tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid
buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives,
chopped or snipped, for garnish
Make a healthy Mexican salad with
chopped romaine, and top it with shredded store -
bought carrots; drained and rinsed canned black beans (for protein and fiber); fresh, raw corn cut off the cob; cilantro; halved pear
tomatoes; and baked tortilla chips instead of croutons.
It can be
bought made, or you can prepare it yourself: Ingredients * 6 medium
Tomatoes diced * 1 medium Onion diced * 1/4 cup fresh Cilantro
chopped.
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried
tomatoes (if dried: soak in hot water till tender, and slice; but you may find them
chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic,
chopped (I always
buy the jarred
chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of
tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil Salt and pepper to taste
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly
chopped 1 cup cherry
tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just
buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
1 bunch kale, stems cut and
chopped 8 oz cooked salmon, fresh or canned 1 c grape
tomatoes, cut in half 1 green apple,
chopped 1/3 c naturally sweetened cranberries, like this one by Made in Nature 1/3 c
chopped pecans, (I
buy them in bulk from Food To Live) 1/4 c blueberry balsamic vinegar (or other choice of vinaigrette) 1/8 c good quality olive oil
Ingredients: 1 TBSP coconut oil 1 yellow onion, diced 3 cloves garlic, diced 1 fennel bulb,
chopped 2 LBS
tomatoes (about 4 large
tomatoes), cut into large chunks 4 c vegetable broth (homemade or store
bought) Salt & pepper