Paella

Ingredients

Onion-1

Green Pepper-1

Pork Sausage (Kielbasa)

Oil

Garlic 1 TBSP

Chicken Broth-4 cups (or 2 cup broth 2 cup diced tomatoes with juice)

Valencia Rice-2 cups

Rosemary

Oregano

Salt

Pepper

Basil

Directions

Cut Kielbasa into 1" pieces. Dice onion and green pepper.  Heat Oil in a pan.  Add Kielbasa.  Sear on both sides.  Remove Kielbasa from pan.  Add more oil to pan and heat.  Add Onion and green pepper.  Cook until soft.  Add Garlic.  Cook for 30 seconds.  Add Broth and Tomatoes.  Add seasonings to taste.  Once boiling, sprinkle rice on top of liquid.  Do not stir.  Watch rice as it cooks to be sure it doesn't burn.  Add small amounts of broth if needed.  Cook 20-30 min on Med/Low.

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Prep time: 5 mins  Cook time: 15 mins  Total time: 20 mins

Ingredients
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)
* can use other vegetables as well--cauliflower, yellow squash, etc.


Directions:
Preheat oven to 500 degree F.

Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Mixed Roasted Vegetables and Pasta

*This is one of our favorite recipes ever--we found it when we were first married and made it almost every week!

1 medium green, red, or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole mushrooms
1/3 cup chopped fresh or 2 TBSP dried basil leaves
3 TBSP olive or vegetable oil
2 TBSP red wine vinegar
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, cut into 2-inch pieces
1 package (8oz) shredded Italian-style four-cheese blend (2 cups)

Heat oven to 350. Place bell peppers, onion, zucchini and mushrooms in rectangular pan, 13x9, or shallow 3 quart casserole dish. Sprinkle evenly with basil.

Mix oil, vinegar, Italian seasoning, salt, and pepper; drizzle evenly over vegetables. Bake uncovered 30 minutes.

Meanwhile, cook and drain pasta as directed on package. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese.

Bake uncovered about 15 minutes or until vegetables are tender and cheese is melted.