The Recipes Needed (Week 2)

Chicken Fajitas

Ingredients:

• 1 lb chicken breast or thighs, sliced into strips

• 2 bell peppers (any colors), sliced

• 1 medium onion, sliced

• 2 tbsp olive oil

• 2 tbsp homemade taco seasoning

• 6-8 tortillas

• Optional toppings: salsa, sour cream, shredded cheese, avocado

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until browned. Sprinkle with taco seasoning.

2. Remove chicken and set aside. In the same skillet, add the remaining olive oil, bell peppers, and onion. Sauté until tender (about 5 minutes).

3. Return the chicken to the skillet and toss to combine. Cook for another 2-3 minutes until heated through.

4. Serve with warmed tortillas and your favorite toppings.

Mediterranean-Inspired Grain Bowl

Ingredients:

• 1 cup cooked brown rice (or quinoa, if preferred)

• 1 cup cooked, diced chicken breast

• 1/2 cucumber, diced

• 1/4 cup canned chickpeas, rinsed

• 2 tbsp olive oil

• 1 tbsp Kraft Fat-Free Italian dressing

• Optional: olives, cherry tomatoes, or feta

Instructions:

1. Layer the cooked brown rice at the bottom of your bowl.

2. Top with diced chicken, cucumber, chickpeas, and any optional toppings.

3. Drizzle olive oil and Italian dressing over the top and toss before eating.

Quinoa Pilaf

Ingredients:

• 1 cup quinoa

• 2 cups chicken stock or bone broth

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 tbsp olive oil

• 1/4 cup dried cranberries or chopped pecans (optional)

Instructions:

1. Rinse quinoa under cold water.

2. In a saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened (2-3 minutes).

3. Stir in the quinoa and toast for 1 minute. Add chicken stock and bring to a boil.

4. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

5. Remove from heat, fluff with a fork, and stir in cranberries or pecans, if using.

Crockpot Pork Loin with Mustard Glaze

Ingredients:

• 2-3 lb pork loin

• 1/4 cup Dijon mustard (or a mix of mustards from your pantry)

• 2 tbsp honey

• 2 tsp dried rosemary (or fresh, chopped)

• 2 garlic cloves, minced

• 1/2 cup chicken stock

Instructions:

1. In a small bowl, mix Dijon mustard, honey, rosemary, and garlic. Spread the mixture over the pork loin.

2. Place the pork loin in the crockpot and pour chicken stock around (not over) the meat.

3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the pork is tender and cooked through (internal temp 145°F).

4. Optional: After cooking, transfer the pork to a baking sheet and broil for 3-4 minutes for a golden crust.

5. Serve with mashed potatoes and green beans.

 *** The Treat***

Easy Oatmeal/Granola Bars

Ingredients:

• 2 cups old-fashioned oats

• 1/2 cup honey or maple syrup

• 1/4 cup brown sugar (optional for extra sweetness)

• 1/2 cup peanut butter (or almond butter)

• 1 tsp vanilla extract

• 1/4 tsp salt

• Optional mix-ins: chocolate chips, dried fruits, nuts, or seeds (up to 1 cup total)

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8x8 baking dish with parchment paper.

2. In a microwave-safe bowl, heat honey (or syrup), peanut butter, and brown sugar (if using) in 20-second intervals, stirring until smooth.

3. Add vanilla extract and salt, mixing well.

4. In a large bowl, combine oats and your chosen mix-ins. Pour the wet mixture over the oats and stir until everything is coated evenly.

5. Press the mixture firmly into the prepared dish using a spatula or the back of a spoon.

6. Bake for 15–18 minutes (longer for crunchier bars).

7. Let it cool completely before cutting into bars.

Storage: Store in an airtight container for up to a week or freeze for longer shelf life.