INGREDIENTS

Cooking spray

(1-lb.) bags frozen tater tots

1 tbsp.extra-virgin olive oil

1 lb. ground beef

1 tbsp. taco seasoning

1 c. cherry tomatoes, quartered

1 c. black beans

1 jalapeño, sliced

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

Sour cream, for serving

Guacamole, for serving

Freshly chopped cilantro, for serving

DIRECTIONS

1. Preheat oven to 450° and grease a 9”-x-13” baking dish with cooking spray. Add tater tots and bake until crispy, 20 minutes. 
2. In a large skillet over medium heat, heat oil. Add beef and cook until no longer pink, 6 minutes. Drain fat. 
3. Return skillet to stove and season with taco seasoning.
4. Top tater tots with beef, tomatoes, black beans, jalapeños, and cheeses. 
5. Bake until warmed through and cheese is melty, 10 minutes. 
6. Top with sour cream, guacamole, and cilantro before serving.

SERVES2 to 3

INGREDIENTS

For the chicken:

• 1 pound boneless, skinless chicken thighs
• Salt/Freshly ground black pepper
• Olive oil

For the sauce (optional):

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon packed brown sugar
• 4 cloves garlic, minced
• Pinch red pepper flakes

INSTRUCTIONS

1. Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
2. Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.
3. Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.
4. Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
5. Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
6. Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

RECIPE NOTES

Doubling: You can double this recipe and bake the chicken in a 9×13-inch baking dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

PREP TIME: 5 MIN COOK TIME: 30 MIN TOTAL TIME: 35 MIN SERVINGS: 4 CAL: 649

INGREDIENTS

• 4 chicken breasts boneless, skinless
• 1 cup Caesar salad dressing 
• ½ cup sour cream (optional)
• 1-1½ cup Parmesan cheese grated

INSTRUCTIONS

• Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.
• If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
• Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
• Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
• Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
• If desired, garnish with chopped parsley.