Since darkness still lingers when you return from work and begin to prepare your family dinner, you want to cook something that is fast, easy, and still super healthy! Meanwhile, celebrate that we get an additional 38 minutes at the end of the day during the month of January!!

Shrimp Stir Fry

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound shrimp, cleaned, peeled and deveined
• Salt
• Freshly ground black pepper
• 1 tablespoon sesame oil
• 1 small head broccoli, cut into florets
• 1 red pepper, seeds and ribs removed, thinly sliced
• 8 ounces sugar snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, peeled and finely chopped
• ½ cup reduced-sodium soy sauce
• Juice of one lime
• 2 tablespoons light brown sugar
• 1 tablespoon cornstarch
• Pinch crushed red pepper flakes

Instructions

1. In a large wok or skillet over medium heat, heat the olive oil.
2. Add shrimp, season with salt and pepper, and cook until pink, turning halfway through, about 2–3 minutes. Transfer to a plate.
3. In the same skillet, heat sesame oil over medium heat. Add broccoli, bell pepper, and peas. Cook, stirring and adding a splash of water if browning too quickly, about 7 minutes.
4. Add garlic and ginger and cook until fragrant, about 1 minute.
5. In a small bowl, whisk together soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes.
6. Add sauce to skillet and toss to coat vegetables.
7. Add shrimp back to skillet and cook, tossing frequently, until heated through, about 2 minutes.

Serves 4. Each serving contains: Calories 312, Fat 12g, Carbohydrates 19g, Protein 31g, Fiber 6g.

Budget Friendly Burrito Bowls

Ingredients

• 2 cups uncooked long-grain white rice
• ½ teaspoon salt
• 2 (15-ounce) cans black beans
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• 1 (16-ounce) jar salsa
• 6 ounces shredded cheddar cheese (or favorite cheese)
• 1 bunch green onions, optional
• 1 jalapeño, optional

Instructions

1. Add rice, salt, and 3 cups water to a medium saucepan. Cover and bring to a boil.
2. Reduce heat to low and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff before serving.
3. While rice cooks, add both cans of black beans (undrained), cumin, and garlic powder to a small saucepan. Heat over medium, stirring often.
4. Slice green onions and jalapeño.
5. To assemble bowls, add 1 cup rice, ½ cup beans, 1/3 cup salsa, and 1 ounce cheese. Top with green onions and jalapeños.

Serves 6. Each serving contains: Calories 521, Fat 10g, Carbohydrates 85g, Protein 20g.

Quick and Easy Bacon Chicken

Ingredients

• 2 (8–10 ounce) boneless, skinless chicken breasts
• ½ to 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Cajun seasoning
• 8 slices bacon

Instructions

1. Preheat oven to 400°F. Place a rack in the middle of the oven and add a 12-inch cast iron skillet to preheat.
2. Slice chicken breasts in half horizontally to make 4 cutlets.
3. Season both sides with salt, pepper, and Cajun seasoning.
4. Wrap 2 strips of bacon around each cutlet, overlapping if needed.
5. Carefully remove skillet from oven and place chicken seam-side down.
6. Bake until bacon is crisp on bottom, about 4 minutes. Flip and cook another 5–6 minutes, or until chicken reaches 160°F.

Serve with an easy side salad.

Serves 4. Each serving contains: Calories 298, Fat 12g, Carbohydrates 1g, Protein 43g.

Slow Cooker Chicken Enchilada Casserole

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 1 teaspoon olive oil
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups enchilada sauce (homemade or canned)
• ¼ cup sour cream, plus more for serving
• 4 corn tortillas, cut into strips
• 1 (15-ounce) can low-sodium black beans, rinsed and drained
• 4 ounces shredded cheese
• Sliced jalapeños and chopped cilantro, for topping

Instructions

1. Heat oil in a skillet over medium heat. Add onion, garlic, cumin, and salt. Cook until softened and lightly browned, about 5 minutes.
2. Transfer to slow cooker. Add enchilada sauce, sour cream, and ¼ cup water. Stir to combine.
3. Fold in beans, then nestle chicken into the mixture.
4. Cover and cook on High for 3–4 hours or Low for 6–7 hours, until chicken is tender.
5. Shred chicken in the slow cooker.
6. Add tortilla strips and stir. Top with cheese, cover, and cook until cheese melts, about 30 minutes.
7. Garnish with cilantro, jalapeños, and optional toppings. Serve as-is or over rice.

Skinnytaste – The Best Enchilada Sauce

Ingredients

• ½ teaspoon olive oil
• 4 garlic cloves, minced
• 1½ cups reduced-sodium chicken or vegetable broth
• 3 cups canned tomato sauce
• 2 tablespoons chipotle chiles in adobo, chopped
• 1 teaspoon Mexican chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• Fresh black pepper, to taste

Instructions

1. Heat a saucepan over medium heat. Add oil and garlic; sauté until golden, about 1 minute.
2. Add broth, tomato sauce, chipotle chiles, chili powder, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer uncovered for 7–10 minutes.
4. Set aside until ready to use.

Yields 4 cups. Each 1-cup serving contains: Calories 315, Fat 12g, Carbohydrates 26g, Protein 25g, Fiber 7g.