One-Pot Meals
Ingredients
1 ½ pounds golden potatoes, halved lengthwise and cut into 1/2-inch thick slices
½ cup Caesar dressing, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 ½ pounds chicken breast
¾ pound asparagus spears, trimmed
2 teaspoons olive oil
3 ounces Cabot Extra Sharp Cheddar grated (about ¾ cup)
Tuesday
Ingredients
Chili:
1 pound of ground beef
1 cup chopped white onion
3 cloves garlic, minced
1 cup finely diced red bell pepper
1 15.5 ounce can of rinsed and drained kidney beans
2 15.5 ounce cans of diced tomatoes
1 tablespoon tomato paste
2 tablespoons Simply Organic Chili Powder
2 teaspoons Simply Organic Ground Cumin
1 teaspoon Simply Organic Garlic Powder
1 teaspoon Simply Organic Red Chili Pepper Flakes*
Salt and ground black pepper to taste
Garnish:
2 ounces Cabot Sharp Cheddar or Cabot Pepper Jack Cheese, grated (about ½ cup)
Fresh cilantro sprigs, chopped red onion, Cabot Sour Cream
Wednesday
Ingredients
8 ounces Dreamfields Penne Rigate
2 cups small broccoli florets
1 teaspoon olive oil
1 teaspoon minced fresh or prepared garlic
½ teaspoon salt
1 10-ounce package cooked chicken breast strips (2 cups)
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
Thursday
Eggplant, Portobello and Meatball “Parm” Dinner
Ingredients
1 pound frozen meatballs, preferably Italian Style, about 12 large or 24 small
2 Portobello mushrooms, stems removed (gills scraped out if desired) and diced
6 cups cubed eggplant (about 1 medium)
½ large sweet onion, diced
3 tablespoons extra virgin olive oil
1¼ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
1 cup marinara sauce
1 cup Cabot Mozzarella Whole-Milk Shredded Cheese
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)
Friday
Italian Turkey Pepper One Pan Dinner
Ingredients
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 to 1 ¼ pounds turkey cutlets (4-6 pieces)
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
2 sweet bell peppers, any color, very thinly sliced
¼ cup chopped Italian black olives
2 cloves garlic, minced
¼ cup dry white wine such as Pinot Grigio
2 tablespoons Cabot Unsalted Butter, cut into small pieces
3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Chopped fresh basil for garnish, if desired
Saturday
Ingredients
3 cups apple juice, no sugar added
1¼ cup old fashioned oats
generous pinch salt
2 cups frozen raspberries
1 cup Cabot Lowfat Vanilla Bean Greek Yogurt
3 tablespoons honey, plus more for serving if desired
1 teaspoon lemon zest
