Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, and beans, finished with a handful of barely wilted, warm spinach in this Black Bean Breakfast Skillet.

Topped with a soft egg or scrambled eggs, this is a hearty and filling, slightly spicy weekend breakfast that can easily be doubled to feed a crowd.

Black and White Beans

Hash has been a staple at my house for breakfasts and other quick meals for years, now. This skillet with black and white beans falls perfectly in line with so many of our other favorites.

Plus, cleanup is a breeze with just one sheet pan and a skillet. I love cooking, but I am not a fan of dishes. So, this is a recipe that lets me enjoy a fabulous breakfast and then get on with my day.

Beans for Breakfast

Super easy to make, this skillet is perfect for a relaxing morning when you’re craving black beans and eggs for breakfast. The best part? You can mix and match your favorite veggies and proteins to really make it your own.

Give this simple breakfast skillet a try, and it might just become one of your go-to morning meals. Just be sure to let me know what you add to the mix, if you change the recipe up. I’m always looking for a fresh take!

Beans and Potatoes

You’ll need the following ingredients to make this recipe:

• olive oil
• onion and bell peppers
• black and white beans and potatoes
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Creamy and cheesy, with wonderful lingering heat, this green chile mac and cheese is a keeper, transforming the quintessential comfort food into a dish that is positively irresistible.

Macaroni and Cheese with Green Chiles

Did you know that you can make creamy, rich, and saucy stovetop macaroni and cheese with green chiles, from scratch in about the same amount of time it takes to cook a box of store-bought mac and cheese?

This easy stovetop recipe for mac and cheese gets made at least a couple of times a month in our house. So, it is past time for me to share a green chile variation.

Four years ago, I took my oldest son out to Rusconi’s restaurant (home of our beloved truffle mac and cheese) for a fancy dinner to celebrate submitting the last photos for my third cookbook. That night, he tried their green chile macaroni and cheese and has been hounding me to make a version of it ever since.

Side note: Are you wondering why I took just one kid out for dinner to celebrate? That would be because he washed every single one of the approximately 42,719 dishes that were used in the recipe testing and photographing of The Weeknight Dessert Cookbook. He was a rockstar of an assistant in the kitchen that year.

Green Chile Mac and Cheese

Famous love songs have been written based on my relationship with green chile. Not really

Sweet, sticky, and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner.

The heat of the Sriracha is mellowed with the sweetness of the pineapple and the result is a sweet and sour stir fry that is not at all burn-your-mouth-hot, despite copious amounts of Sriracha.

If your kids love take-out sweet and sour chicken, they’re going to go nuts for this meal. Faster than ordering in and even tastier, this stir fry recipe makes everyone happy!

While spicy, this is one of the most kid-friendly chicken stir-fry recipes I’ve made. My youngest son has been eating this since he was just 2-3 years old and he still eats every bite and asks for more. For a slightly sweeter version, try this Teriyaki Chicken with Pineapple too.

Sweet and Sour Chicken Stir-Fry

This Sweet and Sour Chicken Stir Fry requires about 10-15 minutes prep time for the chicken, vegetables, and sauce; and less time than that to cook and serve it. Start a pan of rice before doing anything else and you will have dinner served in 30 minutes or less.

This meal is always a hit with my family and there is never a bite leftover!

How to Make Chicken Stir-Fry

After cooking your rice, prepare your chicken and vegetables. Slice boneless skinless chicken thighs into small pieces–the smaller the better for this recipe!

Drain a can of pineapple and reserve the juice to use later. (We’re going to add it to the sauce in a minute!)

Slice your bell peppers into thin strips and make sure your snap peas are rinsed with any stemmed ends trimmed. Prepared bags of washed, trimmed sn

Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.

Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.

After my boys decided they loved guacamole a few years ago, the Roasted Garlic and Bacon Guacamole and the Pomegranate Guacamole have been on regular rotation. (Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)

Chicken Salad with Avocado

We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap.

There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to have some fun getting creative in the kitchen.

This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.

When I made this avocado chicken salad recipe for the first time, we couldn’t believe how great it turned out! Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.

My boys enjoyed theirs on top of toasted slices of sourdough bread. I ate mine with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.

This would also be tasty in a wrap or on top of a garden salad. The last time I made this chicken salad, we ate it layered in between a couple of slices of bread for more traditional chicken salad sandwiches.

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Roasted potatoes, green chile sauce, and black beans tossed with barely wilted baby spinach make a surprisingly delicious combination in this breakfast hash recipe.

If you’ve been here long, you know that I’m a huge fan of hash for breakfast. I’m here for it, whether it’s a classic sausage hash with cabbage and potatoes, or this roasted sweet potato and spinach hash.

Hash is a simple, yet versatile option, perfect for mornings when you want something delicious and customizable. With endless combinations of meats and veggies, it ensures a tasty breakfast that never gets boring.

And, it’s great for using up those last few handfuls of spinach before it gets lost in the back of your refrigerator. I also like this spinach and potato hash for that, with garlic and onion. And, this spinach quiche looks amazing too.

Breakfast Hash

To get the crispiest potatoes in your hash, make sure they are dry when you drizzle them with oil and roast them. Excess moisture steams the diced potatoes.

This tip holds true for any crispy potato recipe, whether it’s roasted red potatoes, roasted sweet potatoes, or even these roasted potatoes and green beans. I added green beans to my grocery list, after seeing that last recipe again.

Hash is a frequently requested meal at our house. Often it is breakfast, but of late, it has also been in the dinner rotation. How could it not be, with something as savory as this cabbage and corned beef hash