One dish recipes can be easy and nutritious for school nights


Green Chile Chicken Stew

2 small chicken breasts
1 box chicken broth
1 jar green chile stew mix or 2 large cans diced green chilies
2 cans Navy beans, drained
2 links chicken sausage (optional)

Pre-cook chicken breasts and chicken sausage and when cool, dice into cubes. Rinse and drain Navy beans, then add all ingredients to a soup pot and bring to a boil. Simmer on low for 20 minutes and voila! Add salt and pepper to taste.

Turkey Tacos

1 lb ground white turkey meat
2 T safflower or olive oil
1 zucchini
1.5 cups diced carrots
1/2 cup diced onion
1 packet taco seasoning
1 box blue corn tortilla shells or whole wheat tacos

Cook turkey in oil until cooked all the way through and set aside. Dice zucchini, carrots and onion and sauté in olive or safflower oil for 5 minutes, then add turkey. Cook for 3 more minutes then add taco seasoning packet or as a substitute you can just add 1 T cumin and 2 tsp chili powder with a 2 T of water. Coat all ingredients on low heat and you are ready to serve!

You can eat this as a taco salad or you can also served wrapped in a tortilla or in taco shells with salsa, shredded cheese, shredded lettuce and Greek yogurt as a substitute for sour cream.

Slow Cooker Stuffed Bell Peppers

6 Bell peppers
Handful spinach
1 7.5 ounce can black or pinto beans, drained
1 cup chicken broth
4 ounces Monterey jack cheese
1 can tomatoes
Brown rice or Quinoa

Remove tops, membranes and seeds from peppers. In a medium bowl, stir together beans, pre-cooked rice, cheese, spinach and tomatoes. Pour broth in the bottom of the slow cooker and place peppers with the filled sides up in the cooker. You can top off with jack cheese as well. Cook for three to three and half hours on high in a slow cooker or 6 to six and half hours on low in a slow cooker.

Easy One-Dish Chicken

2 T olive oil
4 chicken thighs sprinkled with salt, pepper and poultry seasoning
3/4 cup chopped onions
3 oz. sliced fully cooked turkey kielbasa or chicken sausage
7 oz. crushed tomatoes
1 cup short grain brown or white rice
1 cup water
1 1/2 tsp salt
1 cup frozen peas

Sauté chicken in oil until brown on high. Remove from skillet. Add onions and sauté on medium. Add tomatoes to onions cooking 2-3 minutes. Add rice, water and salt cooking for 2 minutes on medium high. Add chicken thighs. Cover and simmer until rice is almost done. See label on rice box. Add 1 cup of frozen peas and sausage. Cook for two minutes. Broth should not be totally absorbed. Be careful not to overlook peas. They should remain bright green to keep in all the yummy nutrients.

Recipes provided by: Gabrielle Welch

Find Patricia on Facebook at ABC13PatriciaLopez or on Twitter at @patricialopez13

Copyright © 2022 KTRK-TV. All Rights Reserved.