Slow Cooker Chicken Burrito Bowl by CK
1 pound boneless, skinless chicken breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper to taste
3 cups of low-sodium chicken broth
1 15 oz can of diced tomatoes, drained
1 14 oz can of black beans, drained and rinsed
2 3/4 cups of instant whole grain brown rice
1 1/2 cups of shredded colby jack cheese
Place chicken breasts in slow cooker.
Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
Cook on low for about 4 hours, until chicken reaches 165 degrees.
Remove chicken breasts from slow cooker.
Turn slow cooker to high and stir in instant rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.

EGGPLANT LASAGNA by GKT
1 tsp. olive oil for brushing
2 eggs
2 Tbsp. water
1 c. grated Parmesan cheese
1 c. Italian-seasoned breadcrumbs
salt and pepper to taste
2 large eggplants, peeled and sliced into 1/2″ rounds
2 Tbsp. olive oil
1 lb. ground beef
48 oz. chunky tomato sauce (such as Prego or Ragu)
2 c. shredded mozzarella cheese
Preheat oven to 375. Oil 2 baking sheets and a 9×13 baking dish with 1 tsp. olive oil.
Whisk eggs and water together in a shallow dish. Combine Parmesan, bread crumbs,
salt and pepper in a separate shallow bowl. Dip eggplant slices into egg mixture,
then press each gently into bread crumb mixture. Gently tap off any excess crumbs.
Arrange slices on baking sheets. Bake eggplant slices 20-25 minutes, or until tops are
golden brown. Flip and bake an additional 20-25 minutes. Remove eggplant from the
oven and increase temperature to 400. Heat 2 Tbsp. olive oil in a skillet and stir in
ground beef. Season with salt and pepper. Cook and stir until beef is browned and
crumbly, about 10 minutes. Drain. Stir in tomato sauce; bring to a simmer and set aside.
Place 1/3 of the eggplant slices on bottom of baking dish. Pour 1/3 of tomato sauce
mixture on top. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more
times, finishing with a layer of mozzarella cheese. Bake until cheese is melted and sauce is
bubbling, 10-15 minutes. Cool 5 minutes before slicing.