Nick’s Picks: Sheet Pan Chicken Fajita Ingredients 1 1/2 Pounds Chicken 2 Peppers Sliced 1 Onion Sliced 1 Packet Fajita Seasoning Method: Slice chicken thinly or use pre-cooked chicken. Arrange chicken, peppers and onion on a sheet tray. Season with the fajita seasoning. Place in oven and bake at 350 degrees for 20 minutes. Serve
Nick’s Picks: Chili Dog Tater Tot Casserole Ingredients 1 Bag Frozen Tater Tots 1 1/2 Cups Chili (home made or canned) 1 Package of Hot Dogs cut up 2 Cups Shredded Cheddar Cheese 2 Scallions Chopped (optional) Method- Spray a 13×9 baking dish with pan release and place the tots inside. Bake at 350 for
Nick’s Picks: Roasted Vegetable Risotto Ingredients 1 Zucchini Small Diced 1 Yellow Squash Small Diced 1 Red Pepper Small Diced 3-4 Garlic Cloves, Smashed Olive Oil 1 Tsp Dry Rosemary 1 Tsp Dry Thyme Salt and Pepper to taste 2 Cups of Dry Arborio Rice Olive Oil 3 Cups Vegetable Stock 4 Tbsp Margarine Method-
Nick’s Picks: Black Bean Enchiladas Ingredients 1 16 oz Can Black Beans, Rinsed 1 4 oz Can Mild Diced Green Chiles 8 oz Dairy free Cheddar Cheese, Shredded 1 Tsp Cumin 1 Tsp Garlic Powder 1 Tsp Chili Powder 12 Corn Tortillas Oil 1 Can of Mild Red Enchilada Sauce Method: Combine Beans, chili peppers,
Nick’s Picks: Lentil Stew Ingredients 2 Sweet Potatoes 1 Butternut Squash Olive Oil Salt and Pepper 1 Medium Onion, Diced 1 Red Pepper, Diced 2 Ribs of Celery, Diced 4-5 Garlic Cloves, Minced 2 14.5 oz Cans Roasted Tomatoes 64 oz Vegetable Stock 16 oz Green Lentils (dry) 1/4 tsp Smoked Paprika 1/4 tsp Black
Nick’s Picks: Coffee Rubbed Chicken Ingredients 4 Pounds Bone In Chicken Breasts 1/4 Cup Ground Coffee 1/4 Cup Brown Sugar 1 Tbsp Garlic Powder 1 Tbsp Salt 1 Tbsp Chili Powder 1/2 Tsp Black Pepper 1/2 Tsp Smoked Paprika 1/2 Tsp Cayenne or Dried Ancho Pepper Method- Place the coffee grounds in a food processor