It’s 2016… Happy New Year everyone! One of my goals for this year is to do a better job with meal planning and to try out some new and healthy recipes for my family. When I take time to plan ahead with my meals, we eat a wider variety of healthy foods… and it takes so much stress out of my evenings! So far I feel like we are off to a great start! We have tried some delicious new recipes and my hubby and the boys have loved them all. Here are a few of our favorites.

Chicken Burrito Bowl Casserole

Ingredients:
1 pound Ground Chicken
1.5 cups quick cooking brown rice
1 cup water or chicken stock
1 15 oz. can diced tomatoes
1 15 oz can pinto beans, rinsed
1 15 oz can black beans, rinsed
2 tablespoons jalapeños, diced
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
salt and pepper, to taste
~3/4 cup shredded cheese
Optional toppings: avocado, diced tomato, corn, more cheese, etc.

Directions:
Preheat oven to 350ºF.
Spray a large casserole dish with nonstick cooking spray. On the bottom of your dish, pour in 1.5 cups of quick cooking rice and 1 cup of water. Set aside.
Mix together diced tomatoes (keep liquid), pinto beans, black beans, jalapeño, minced garlic, and all of the spices. Then, add in ground chicken (uncooked), and mix again. Pour on top of rice and spread evenly. Cover casserole dish with tin foil.
Bake the casserole for 40 minutes at 350ºF. Then sprinkle on cheese, increase heat to 375ºF and bake for an additional 15 minutes.
Top with more cheese, avocado, diced tomato, salsa, guac (options are endless!).

Turkey and Kale Chili

Ingredients:
1 pound lean ground turkey
1 onion, diced
1 bell pepper, seeded, diced
4 cloves garlic, minced
1 1/2 tablespoon chili powder
1 1/2 tablespoon cumin
2 teaspoons dried oregano
2 tablespoons tomato paste
2 cans (14.5 oz.) diced tomatoes, drained
1 can (15 oz.) low-sodium black beans, drained, rinsed
1 can (15 oz.) no salt added corn, drained
3/4 cups low-sodium chicken broth
4 cups mixed baby kale
1 cup 2% plain Greek yogurt
1 cup tortilla chips, crushed

Directions:
Add turkey, onion, pepper, garlic, chili powder, cumin, oregano, tomato paste, tomatoes, black beans, corn, broth and kale to slow cooker, and cook on low 8 hours.
Top with Greek yogurt and tortilla chips

Roasted Veggie Mac and Cheese

Ingredients:
1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs

Directions:
Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add salt and pepper. Add macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.