Recipes

• 1 cup quinoa
• 1 can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Rinse the quinoa in a fine-mesh sieve and add it to a saucepan with 2 cups of water. Bring the water to a boil, then reduce the heat to low and simmer, covered, until the quinoa is tender, about 15-20 minutes. Fluff the quinoa with a fork and set it aside to cool.
In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, corn, red onion, and cilantro. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the quinoa mixture and toss to coat. Serve the salad at room temperature or chilled.

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound mixed vegetables (such as zucchini, bell peppers, and onions), cut into 1-inch pieces

Preheat your grill to medium-high heat.
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. Brush the salmon fillets with the seasoning mixture and set them aside.
Toss the vegetables with a little bit of olive oil and season them with salt and pepper. Thread the vegetables onto skewers and grill them for 8-10 minutes, until they are tender. Grill the salmon for 6-8 minutes per side, until it is cooked through.
Serve the salmon with the roasted vegetables on the side.

• 1 pound chicken breasts
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 1 cup diced sweet potatoes
• 1 cup green beans
• 1 cup corn kernels
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Place the chicken breasts, carrots, celery, onions, sweet potatoes, green beans, corn, chicken broth, thyme, basil, salt, and pepper in a slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the soup. Serve the soup hot.

• 1 pound ground turkey
• 1 can kidney beans, rinsed and drained
• 1 can diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup corn kernels
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

In a large pot, brown the ground turkey over medium heat until it is cooked through. Drain any excess fat.
Add the kidney beans, diced tomatoes, bell peppers, onions, corn, chili powder, cumin, garlic powder, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, until the vegetables are tender. Serve the chili hot.

• 4 chicken breasts
• 2 avocados, diced
• 2 cups cherry tomatoes, halved
• 1 cup corn kernels
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Preheat your grill to medium-high heat.
Grill the chicken for 6-8 minutes per side, until it is cooked through.
In a large bowl, combine the grilled chicken, avocados, cherry tomatoes, corn, red onion, and cilantro. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to coat. Serve the salad at room temperature or chilled.

• 1 pound sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 taco shells
• Shredded cheese, lettuce, and salsa for serving

Preheat your oven to 400°F.
Place the sweet potatoes on a baking sheet and roast them for 20-25 minutes, until they are tender.
In a large skillet, heat a little bit of oil over medium heat. Add the black beans, bell peppers, onions, chili powder, and cumin. Cook the mixture for 5-7 minutes, until the vegetables are tender. Add the roasted sweet potatoes to the skillet and mix everything together.
Fill the taco shells with the black bean and sweet potato mixture and top them with cheese, lettuce, and salsa. Serve the tacos hot.

• 1 pound shrimp
• 2 cups cherry tomatoes
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• Salt and pepper to taste

Preheat your grill to medium-high heat.
Thread the shrimp and vegetables onto skewers, alternating between the different ingredients.
Brush the skewers with olive oil and season them with oregano, salt, and pepper.
Grill the skewers for 6-8 minutes, until the shrimp are pink and the vegetables are tender. Serve the skewers hot.

• 1 pound ground turkey
• 1 cup grated zucchini
• 1/2 cup grated carrots
• 1/2 cup diced onions
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup chopped parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste

Preheat your oven to 400°F.
In a large bowl, mix together the ground turkey, grated zucchini, grated carrots, diced onions, egg, breadcrumbs, parsley, garlic powder, salt, and pepper.
Roll the mixture into 1 1/2-inch balls and place them on a baking sheet.
Bake the meatballs for 20-25 minutes, until they are cooked through. Serve the meatballs hot.

• 8 ounces pasta
• 1 cup cherry tomatoes, halved
• 1 cup diced zucchini
• 1 cup peas
• 1 cup corn kernels
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• Salt and pepper to taste

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions.
About 5 minutes before the pasta is done, add the cherry tomatoes, zucchini, peas, and corn to the pot.
Drain the pasta and vegetables and return them to the pot. Add the chicken broth, Parmesan cheese, parsley, salt, and pepper. Stir everything together until the pasta is coated in the broth. Serve the pasta hot.

• 1 pound beef stew meat
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 1 cup diced

Place the beef, carrots, celery, onions, potatoes, green beans, beef broth, tomato sauce, Worcestershire sauce, thyme, and bay leaves in a slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
About 30 minutes before the stew is done, add the frozen peas.
Serve the stew hot.