Oven Roasted Chicken
4 chicken thighs
4 chicken legs
4 sm to med. Potatoes roughly chopped
1 lg onion, peeled and chopped
3 lg carrots, washed and cut med
3 celery sticks, washed and cut med
2 tbsp. of olive oil
1 tbsp. of pepper
½ tsp dried thyme
1 tbsp. of Goya sazon seasoning
1 tbsp. of Goya adobo
Heat oven to 400 degrees
Drizzle about 1 tbsp. of olive oil onto the bottom of a roasting pan
Place onions, carrots, celery, and potatoes in the bottom of the dish and sprinkle ½ tbsp. of adobo and ½ tbsp. of pepper and drizzle ½ tbsp. of olive and toss.
Season chicken with the rest of seasonings and thyme, drizzle with last of the olive oil and toss. Make sure chicken is coated evenly.
Place chicken pieces in pan, arranging veggies around the sides of the meat.
Gently pour water around sides of the dish
Roast in oven for 45-50 mins until chicken has a golden brown skin and thoroughly cooked.
Remove from oven and let rest for 10 mins. Spoon sauce over chicken pieces and serve.
Ground Turkey Chili
1lb 95% ground turkey
3 garlic cloves, minced
1 can dark red kidney beans (drained)
1 can black beans (drained)
1 can sweet yellow corn (drained)
1 medium red bell pepper diced
1 yellow onion diced
1 can diced tomatoes
1 can tomato sauce
1 ¼ c of chicken broth
2 tbsp. olive oil
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
4 tbsp. chili powder
½ tsp salt
½ tsp pepper
Place oil in a large pot, place over medium high heat. Add onion, garlic, red/green pepper and sauté for 5-7 mins. Stirring frequently. Next add in ground turkey and break up meat, cooking all the way through. Next add chili powder, cumin, oregano, cayenne pepper, salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans, black beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Or until chili thickens and flavor comes together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you like- plain Greek yogurt, cheddar cheese, tomato, onions, etc.
Makes 6 servings: about 1 ½ cups each
Grilled Tilapia over Sautéed Spinach topped w/ Stewed Tomato
4 tilapia fillets
1 ½ bags of fresh spinach
4 garlic cloves, finely chopped
½ sm onion, chopped
1 can diced stewed tomatoes
1 tsp old bay seasoning
2 tsp of Goya salad seasoning
1 tsp fresh squeezed lemon juice
1 tsp Goya sazon seasoning
1 tsp black pepper
Preheat oven to 375 degrees
Sprinkle both sides of tilapia with old bay seasoning
Place fish in baking dish
Sprinkle half of chopped garlic and 1 tsp of lemon juice on top of fish, Place in oven for 10 mins
Place in sauce pan on medium high heat. Season with Goya red seasoning ½ tsp black pepper. Simmer for 10 mins.
Sauté chopped onions and remaining chopped garlic for two minutes add in spinach. Season with ½ tsp black pepper and Goya salad seasoning. Cook for 5 mins or until spinach becomes wilted.
Place spinach on plate first, top with a piece of tilapia, and finish by topping fish with stewed tomatoes.