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1 Dish Meals (Fiesta Casserole Screenshot 2020-02-09 at 4.57.28 PM…

- - - - 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
      - 1 can (10 3/4 oz.) condensed cheddar cheese soup
      - 1/2 cup mild, medium or hot salsa
      - 1/4 teaspoon ground black pepper
      - 1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
      - 2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces
      - 1 1/2 cups uncooked instant white rice
      - 1 cup (4 oz.) shredded Mexican-blend cheese
      - 1/4 cup sour cream
      - 1 tablespoon water
      - 1 avocado, peeled and sliced (optional)
- - - - 3 tablespoons olive oil, divided
      - 1 medium poblano chile, seeds removed, chopped
      - 2 (8.8-oz.) pkg. microwaveable long-grain white rice
      - 1 small jalapeno chile, seeds removed, finely chopped
      - 2 teaspoons olive oil
      - 1/4 cup finely chopped red onion
      - 4 (5- to 6-oz.) chicken cutlets
      - 1 cup fresh or frozen, thawed corn kernels
      - 1/8 teaspoon cayenne pepper
      - 2 garlic cloves, minced
      - 1/2 teaspoon black pepper, divided
      - 3 tablespoons chopped fresh cilantro
      - 3/4 teaspoon ground coriander, divided
      - 1 teaspoon lime zest plus 1 1/2 Tbsp. fresh lime juice
      - 1 1/2 teaspoons ground cumin, divided
      - Garnishes: tortilla strips, lime wedges, salsa, cilantro
      - 2 teaspoons kosher salt, divided
- - - - 1
      - lb boneless skinless chicken, cut into 1/2 inch strips
      - 3
      - tablespoons cooking oil
      - 1⁄2
      - lb button mushroom, quartered
      - 1
      - medium onion, medium diced
      - 2
      - garlic cloves, minced
      - 2
      - cups salsa, I use medium heat
      - 1
      - cup monterey jack cheese, shredded
      - 2
      - cups chicken stock
      - 2
      - cups cooked rice
      - salt and pepper
      - parsley or cilantro, for color
      - 1
      - teaspoon cumin
      - 1⁄4
      - teaspoon ground cayenne pepper (optional)
- - - - 8 tablespoons olive oil, divided
      - 4 ounces pastrami, cut into ¼-inch strips
      - ½ onion, thinly sliced
      - ½ cup sauerkraut plus 1 tablespoon pickling liquid
      - 1 tablespoon finely grated peeled ginger
      - 1 tablespoon sambal oelek
      - Kosher salt, freshly ground pepper
      - ½ cup salted, roasted cashews
      - 2 large eggs, beaten to blend
      - 3 cups cooked rice (from 1½ cups uncooked), divided
      - Torn basil leaves (for serving)
- - - - Kosher salt
      - 12 ounces wide egg noodles
      - 3 tablespoons unsalted butter
      - 1 small onion, chopped
      - 4 ounces white or cremini mushrooms, sliced (about 2 cups)
      - 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
      - 2 tablespoons all-purpose flour
      - 1 teaspoon paprika, plus more for topping
      - Freshly ground pepper
      - 1 cup fat-free low-sodium chicken or mushroom broth
      - 1 tablespoon Worcestershire sauce
      - 1/2 cup sour cream, plus more for topping
      - 2 tablespoons chopped fresh parsley
- - - - 2 Tbsp
      - olive oil
      - 2 medium
      - thin-skinned potato, e.g. red skin potatoes
      - 1 medium
      - yellow onion
      - 2 clove
      - garlic
      - 1/2 medium
      - red bell pepper
      - 6-8 oz
      - ham, preferably smoked ham
      - 1/2 tsp
      - salt
      - 1/2 tsp
      - freshly ground pepper
      - 1 tsp
      - curry powder
      - 1/4 c
      - water
      - 10-14 medium
      - brussels sprouts
      - 1 medium
      - apple
- - - - 1 tablespoon vegetable oil
      - 1/2 pound ground lamb
      - Kosher salt, freshly ground pepper
      - 2 garlic cloves, thinly sliced
      - 1 teaspoon crushed red pepper flakes
      - 1/2 teaspoon cumin seeds
      - 1 1/2 cups cooked brown or French green lentils (from 1 cup dried)
      - 1/2 English hothouse cucumber, chopped
      - 1/2 cup chopped fresh cilantro, plus leaves for serving
      - 1/4 cup chopped fresh parsley, plus leaves for serving
      - 3/4 cup plain whole-milk Greek yogurt
      - Flatbread and lemon wedges (for serving)
- - - - 2 tablespoon Tbsp. vegetable oil, divided
      - 12 peeled deveined small shrimp, thawed if frozen
      - Kosher salt
      - 8 scallions, whites chopped, greens thinly sliced
      - 2 cloves garlic cloves, chopped
      - 1 tablespoon finely chopped peeled ginger
      - 3 cups cold cooked white rice
      - 2 large eggs, beaten to blend
      - ½ cup frozen edamame, thawed
      - ½ cup frozen peas, thawed
      - 3 tablespoon reduced-sodium soy sauce
      - 2 tablespoon unseasoned rice vinegar
      - 1 teaspoon toasted sesame oil
- - - - 1 lb refrigerated yakisoba or chow mein noodles*
      - 1 lb boneless skinless chicken breasts**, sliced into 1/2-inch thick strips
      - 1 cup thinly sliced celery (3 stalks)
      - 2 Tbsp vegetable oil
      - 3 cups thinly sliced green cabbage
      - 1 1/2 cups matchstick carrots
      - 2/3 cup chopped green onions (about 5)
      - 2 tsp minced ginger
      - 2 garlic cloves, minced
      - 4 Tbsp low-sodium soy sauce,
      - 1 Tbsp oyster sauce* (or more to taste)
      - 1 Tbsp granulated sugar
      - 1 1/2 tsp sesame oil