As we enter another “stay-at-home” week, people are finding new ways to stay busy and healthy. One way is through cooking. If you have scrolled through Facebook or Instagram lately, you will see how friends across the country are trying their hand at new recipes. This got us thinking; why not ask our team members to share some of the new recipes they have developed? Here are a few of our favorites:
Pasta Salad – Jon Mills, Creative Services Manager
Prep Time: 15 minutes
This is a super easy, yummy dish! Cook shell noodles in salt. Cool to room temperature. Add salt, pepper, a little bit of extra virgin olive oil, fresh basil and halved cherry tomatoes.
Bacon, Egg, and Cheese Biscuit Bake – Connie Sowers, Benefits Coordinator
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 6
- 8 eggs, you may also use egg substitute or egg whites
- 3 Tbsp 2% milk
- ¾ cup reduced fat shredded cheddar cheese
- 8 slices center cut bacon, cooked crisp and chopped (or bacon bits about 1 cup)
- 1.5 cans of buttermilk biscuits cut into fourths
- Salt & pepper to taste
- Cooking Spray
1. Preheat oven to 350 degrees.
2. When bacon is done, chop into small pieces.
3. In a medium bowl whisk together eggs, milk, cheese, bacon, salt and pepper.
4. Add the biscuits into the bowl with eggs and stir together.
5. Pour into a lightly sprayed 9×13 casserole dish and spread evenly.
6. Pop into oven, uncovered for 30 minutes.
Black Bean Soup – Sue Marye, Executive Assistant and Communications Specialist
Prep Time: 20 minutes
Cook Time: 20-25 minutes
- 1 can black beans
- 2 whole carrots
- Cilantro to taste
- Garlic to taste
- 1 can broth (chicken or vegetable)
- 1 can Rotel tomatoes
- ¼ tsp cumin
Bring to boil and reduce heat. Cook until carrots are tender. Put in blender and pulse until desired consistency. Enjoy topped with additional cilantro and sour cream if desired.
Easy Oven-Baked Chicken Fajitas – Cami Trainham, Communications Manager
(Recipe courtesy of Betty Crocker)
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 9
- 1 large onion
- 1 medium red bell pepper
- 1 lb boneless skinless chicken breasts
- 1 package (1 oz) Old El Paso™ fajita seasoning mix
- 2 tablespoons vegetable oil
- Tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
- Sour Cream
- Thick ‘n Chunky salsa
- Chopped fresh cilantro
1. Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
2. Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
3. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
4. Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
At HHHunt, we believe it’s how you live that matters, and we hope that you enjoy these fun, simple recipes for a wholesome meal.
