Thursday, April 28, 2016

Cheese-steak Sammies

Oh my heavens this was so yummy! And it only took about 15-20 minutes to throw together! (Even better) You use roast beef from the deli. I got mine at Sams Club I think its the Castle-wood brand. That's where I ran into a friend and she told me about this recipe. I am definitely going to keep it in my rotation. Too easy and tasty not to! I also used shredded mozzarella cheese because it's what I had on hand, but any sliced cheese will work.

Cheese-steak Sammies
Serves 4-6 (2 adults and 4 kids in my family)

1 pound deli roast beef slices
1 bell pepper, sliced* 
1/2 onion, sliced
mushrooms, sliced (optional-I left these out)
1/4 cup butter (1/2 a cube)
1 Tbsp Montreal Steak seasoning
cheese to top (mozzarella, provolone, cheddar etc.)
French bread 

Slice up deli meat into squares or strips (I just took the whole pile and did slices about 1/2 inch wide). Put the veggies and meat into a pan with the butter and seasoning. Cook down 10-15 minutes. Cut the french bread long-wise to open it up. Spread the meat mixture onto one half and top with cheese on top of the meat mixture as well as onto the top half. Leave it open faced and bake at 400 for 5 minutes. Close it up and cut into individual sammies. Enjoy!

*Just a note on bell peppers- Just in case you didn't know- bell peppers freeze really well. I get them when they are on sale or in stock in my garden, wash them and slice them up, then lay them on a cookie sheet in my freezer for about 30 minutes. After they are "flash frozen" dump them into a freezer ziplock, label and freeze. Perfect for quick dinners especially fajitas. 

Monday, February 22, 2016

Japanese Chicken

I am doubling up on this recipe since I just posted it on my dairy free blog, but I promised Brooke! I shared it with her last week and she said, "Ummm...I think you undersold that chicken!" If you are a fan of sweet and sour chicken, this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.

Japanese Chicken
Recipe from Worldwide Ward Cookbook by Deanna Buxton
Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.

1 egg
1/2 cup flour
3 Tbsp sesame seeds
4 chicken breasts (or thighs worked wonderful for me!)
1/4 + 2 Tbsp soy sauce (or 6 Tbsp)
1 cup vinegar
half of a 1/3 cup water (just eyeball it)
2 cups sugar

Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.

Tuesday, December 1, 2015

Roasted Zucchini Pitas

These were soo yummy and healthy and you can add whatever you want to it! 

Roasted Zucchini Pitas:
by: Aubrey Vick

Cooked Shredded Chicken
Feta Cheese
Hummus (your favorite kind)
a bag of spinach
Some greek yogurt dill dressing (if you have it)

-Cut 2 large zucchinis into about 1/2 inch or less pieces 
Bake them with olive oil and salt in the oven at 400 degrees for 35 min until they were browned and soft (you can flip them halfway if you want) 
while they were baking saute a whole bag of spinach with some pepper and garlic salt 
Then you warm up your pita bread, spread some yummy hummus on it, add the roasted zucchinis, shredded chicken, sprinkle some feta cheese, sauteed spinach and the dressing. SOOOO YUMMY! 

Wednesday, November 18, 2015

Taco Chicken Tinfoil Dinners

I can't believe I have never posted this, I have been making it since college. Super easy- you just throw all the ingredients together into a tinfoil packet and into the oven it goes. Sometimes I will throw extra things in there like corn, etc. but it's perfect by itself served with a salad or some veggies. I love the sour cream after it comes out of the oven-don't forget that part!

Taco Chicken Tinfoil Dinners
Recipe from Nicole 

4 boneless skinless chicken breast halves
4 tsp taco seasoning
2 cups thinly sliced peeled potatoes
1-2 cup mexican style shredded cheese
1/2 cup salsa
1/2 cup sour cream

Preheat oven to 375  and spray 4 sheets of tinfoil with nonstick spray. Sprinkle chicken evenly with taco seasoning on both sides (1 tsp each). Layer everything onto separate tinfoil packs:

1/2 cup potatoes, chicken with 1 tsp season, 1/4-1/2 cup cheese, 2 Tbsp salsa. Bring up the sides and double fold top to seal. Place on top baking pan for spills. Bake at 375 for 30 minutes or until chicken is cooked and potatoes are tender. Remove from oven and rut slits in foil to release steam. Top with sour cream.

Tuesday, August 25, 2015

Choco-Wakka Cookies

I take my kids to the library to pick out books and my daughter Arianna picks out cookbooks full of treats. lol So we decided to try one of the recipes she was begging me to do, and they were super super yummy! I didn't see how many cookies it made, so be aware that this is a big batch. But no fear- just stick the leftover cookies in a ziplock in the freezer and they will be perfect for school lunches! You can always half it too if you were worried

Choco-Wakka Cookies
Recipe from Cool Cookies and Bars-Easy Recipes for Kids to Bake (Pam Price)
Makes about 4 dozen

2 cups plus 2 Tbsp flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened
2 cups sugar
2 eggs
1 Tbsp vanilla extract
12 ounces semisweet chocolate chips (I did 1 cup milk and 1/2 cup semi)

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream the butter and sugar until it is light and fluffy. Beat in the eggs one at a time. Then beat in the vanilla. 
Stir in the dry ingredients and then the chocolate chips. 
Using dinner spoons, drop the cookie dough onto an ungreased cookie sheet. Space the cookies about 2 inches apart. Bake for about 8 minutes. Let the cookies cool on the pan for 2 minutes. Then transfer then to the cooling rack with a spatula.

Thursday, August 6, 2015

Best Zucchini Brownies

Candice shared this recipe with me last week. I made it on Monday this week and again tonight! So yummy!! These brownies are the super moist/melt in your mouth kind of brownies, not the crispy chewy kind. I think that's why they stole my heart. Heaven.

The Best Zucchini Brownies
Recipe from fabulesslyfrugal

1/3 cup vegetable oil
1/2 cup semi sweet chocolate chips
2 Tbsp unsweetened cocoa powder
1 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla
1 cup grated zucchini, excess moisture squeezed out
1 cup all purpose flour
1/4 tsp baking soda
1/2 tsp salt

3 Tablespoons butter
1 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons semi-sweet chocolate chips
1 1/2 Tablespoons milk
1/4 tsp vanilla
1 cup powdered sugar

Preheat oven to 350 degrees and line a 9X9 baking pan (recipe says not to use a 8x8, but that's all I have and they turned out wonderful) with foil and lightly spray with nonstick cooking spray.
In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, whisking or stirring occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the sugar. Then add the eggs and vanilla and whisk until combined. Stir in the zucchini. Fold in the flour, baking soda, and salt until the batter is well-combined, but don't over mix.
Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
While the brownies bake, melt together the butter, cocoa, chocolate chips and milk in a small or medium saucepan over medium low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.
When the brownies come out of the oven, pour the frosting on and spread  it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from the pan

Thursday, June 11, 2015

Spinach Chicken Stomboli

I have made this dish twice now and it is delish! Not to mention you can use up leftover rotisserie chicken and other things you have around. This time I added some fresh basil from my garden. Yu- um!
Oh and here's a shout out to to library! If you are at the library a lot with your kids, go find the cookbooks! I check out cookbooks ALL the time from the library to try new recipes, which is where I got this one (plus then you don't take up space in your kitchen with recipe books you don't ever use!)

Spinach-Chicken Stromboli
Recipe from Our Best Bites Cookbook

1 Recipe of Breadstick dough (I use the one below) or you can buy a refrigerated pizza crust
2 tsp olive oil, divided
1 1/2 tsp Italian Seasoning
3 1/2 Tbsp parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
2 cups shredded, cooked chicken breast
2 roma tomatoes, diced 
any other flavorings you want to throw in...ideas are fresh or dried basil, rosemary, mushrooms, anything your family likes
If you want some pasta sauces for dipping but I personally like it by itself with a salad

Preheat the oven to 425 (or follow dough recipe). Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 tsp olive oil over the entire surface of crust. Evenly sprinkle Italian seasoning and 2 Tbsp Parmesan on top.
Keeping remaining toppings one inch away from all edges, evenly spread the spinach, chicken, tomatoes and mozzarella over the dough. 
Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.
Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 tsp olive oil on top and sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
Bake in preheated oven for 15-20 minutes or until top is golden brown. Cool for 10-15 minutes before slicing into 1 inch slices. Serve with marinara and/or alfredo sauce if desired.

Easy Breadsticks/Stomboli Dough
Recipe from Our Best Bites

Mix 1 Tbsp sugar and 1 Tbsp active yeast with 1 1/2 cups warm water and let stand 10 minutes. Add 1/2 tsp salt, 1 1/2 cups flour and mix. Then gradually add 1 1/2-2 1/2 cups more of flour (for 3-4 1/2 total). Cover and let rise 45 minutes.

Wednesday, April 1, 2015

Moms Grilled Salmon

Mom has been making this grilled salmon for years and years and years, but she always sprinkles hers with lemon pepper seasoning. I decided to ditch the lemon pepper seasoning, and add some sesame seeds (Brooke's go-to) and it has now become one of our family's favorites. You can even reduce the marinade over the stove if you'd like for some drizzle. Soooo yummy!

Teriyaki Grilled Salmon

Salmon Fillets (as many as you need)
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1/4 cup olive oil (or you could use vegetable oil)

Mix the brown sugar, soy sauce, water and olive oil together and pour over the salmon in either a bowl or a big zip-lock bag. I like a big zip-lock because it's easy to flip in the fridge. Marinade for at least 4 hours. When you are ready to cook, preheat the grill to medium high heat (if you have a temperature dial set it to about 350) When the grill is heated, throw down a piece of tinfoil and spray with nonstick spray. Put your salmon fillets on the foil. Grill about 4 minutes and then flip, pour some of the marinade over and grill another 4-6 minutes until it's done to your liking. Remove from the grill and serve with sesame seeds if desired.

Tuesday, March 3, 2015

Banana Muffins

I've been on a muffin kick lately! I think because the girls really love them and I can make them one morning and eat on them the rest of the week;) Here's a new banana muffin recipe I tried this morning that was so so so tasty!!!!!
Banana Muffins
3 bananas, mashed
¼ cup butter or margarine, melted
¼ cup milk
1 egg
1 teaspoon vanilla
½ cup brown sugar
½ cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 350. Mix together mashed up bananas, melted butter and milk. Whisk egg, vanilla and sugar into other ingredients. Add dry ingredients and stir until everything is just mixed together. Do not over-mix. Spray a muffin pan and fill each muffin cup. Bake for 20 minutes. Makes 12 standard size muffins.

Buttermilk Pancakes Updated*

(Update: I made these pancakes today with whole wheat flour and they tasted great! I added those notes below) 
This is the best pancake recipe ever. Ever! It took me forever to get a picture because my family devours them so quickly I can never get a snap! :) Oh and you MUST serve this with Mom's famous butter syrup! So yummy! 

Buttermilk Pancakes
Makes about 14-16

1 3/4 cups flour (or whole wheat flour for wheat pancakes)
2 Tbsp sugar (use brown sugar for wheat pancakes)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt 
1 egg, lightly beaten
2 cups buttermilk
3 Tbsp veggie oil
Add a splash of milk (any kind) to thin them to your liking

Stir together flour, sugar, powder, soda and salt
Stir together egg, buttermilk and oil. Add to the flour mixture and stir until moistened. 

Friday, February 27, 2015

Pico de Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas tonight, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

Wednesday, February 18, 2015

Brownie Bites

1 cup coconut oil
2 c semisweet chocolate
1 c packed light brown sugar
1/2 c sugar
4 large eggs
1 teas vanilla
1 teas salt
1 c flour

  1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin
  2. In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don't overheat the mixture, just microwave until the chocolate melts and it comes together - it shouldn't be overly hot.
  3. Stir in the brown sugar and granulated sugar.
  4. Whisk in the eggs and vanilla extract, mixing well.
  5. Stir in the salt and flour until combined.
  6. Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
  7. Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that's ok. As they cool, they'll set up perfectly.

Skinny Chunky Monkey Cookies

3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce ( or sweetened)
1 tsp vanilla

Preheat oven to 350. Mash bananas, then add rest of ingredients and stir, let sit for 20 min.
Drop by teaspoonful onto ungreased cookie sheet. Bake for 10-12 minutes.

Chicken Teriyaki

4-6 boneless skinless chicken breasts
4 T minced garlic
1 cup low sodium soy sauce
1/2 cup water
4 T rice vinegar
1 c brown sugar
4 T cornstarch
sesame seeds optional

1. Preheat oven to 425 
2. Spray 9x13 pan  and set chicken breasts in pan
3. In saucepan, combine rest of ingredients for a few minutes until it starts to thicken up
4. Pour sauce on chicken 
5. Bake for 30 minutes. Remove from oven, turn over and bake for another 20 minutes.
6. Serve with rice

Wednesday, January 14, 2015

*Updated Cinnamon Rolls/Twists

I originally posted these cinnamon twists about 18 months ago. After a sweet reader noted a mistake on the water measurement, and I have made them time and time again with easier steps, I decided it was time to re-write the instructions. So where the original recipe has your divide the dough in half and double the cinnamon paste, I have been working with all the dough at once and keeping the paste at the half amount. (I was finding half of it oozed out anyway so halving it just works better) You can still divide the dough out into 2 if you want to make half cinnamon rolls, half dinner rolls. But 2 dozen cinnamon rolls disappear quickly around here with 4 kiddos.

The reason these are still my favorite is that where traditional cinnamon rolls take a few hours to make with all the rising, these only take an hour start to finish. They are also topped with a glaze instead of frosting-so they are light and melt in your mouth!

Cinnamon Rolls/Twists
Recipe adapted slightly from Sharon West
Makes about 2 dozen

In your mixer bowl, proof your yeast by adding the hot water and waiting to get bubbly: 

2 Tbsp quick rise yeast 
2 1/4 cups hot tap water

Then add:

1 cube butter, melted (1/2 cup)
1/2 cup sugar
2 tsp salt
2/3 cup powdered milk
2 beaten eggs
3 cups flour

Mix until well blended with your paddle attachment. Then add

3 cups additional flour (this makes 6 cups total)

Now you can switch over to your dough hook if you want to. Set your timer for 10 minutes and let the machine knead the dough with the dough hook. (If you don't have a dough hook no worries just use whatever attachment you have and knead it up)

After the 10 minutes-lower your bowl down or lift your mixer arm up, take the hook out, and cover it. Let it sit and rise for 30 minutes in the bowl. 

While it is rising you can mix up your cinnamon/sugar paste. 
In a small bowl mix together: 

1 cube butter
1 cup brown sugar
4 tsp cinnamon

After your dough has raised 30 minutes, dump the dough out onto a very thoroughly floured counter.  Now with floured hands and a floured surface, roll out the dough into a very large rectangle. Mine today measured 30 inches wide (hip to hip) and 15 inches deep (going away from me).  Now spread the cinnamon/sugar mixture onto half of the dough- the half closest to you. Spread out the paste until it's all evenly distributed. Then fold over the top half so you have a sandwich with the paste in the middle. My scraper works really good for scraping that other half to fold over.

Here are some pictures. I know this seems funny but if this is a new method to you it will help. My actual pictures were not good. One of these days I will take some as I'm doing it, but since I'm usually by myself in the kitchen that will have to wait. Also if your rimmed cookie sheet is 12 x 18 like mine, lay one long wise and the other upright and you can get an idea of how long to roll your dough without actually measuring it. 

Now that you have your "breadsticks" take one of them and twist each end opposite to make it nice a twisty. Now take that twisted stick and wrap it around your thumb. There is a correct direction to twist around your thumb. If the twisty starts to unravel flat, then you need to go the other direction (counterclockwise vs clockwise). You should see the twists even rolled up.
Now put them onto a rimmed greased cookie sheet. (Make sure it's rimmed or your oven will be a mess) I usually fit 12 onto each sheet. Bake them @ 350 for 8-10 minutes. Don't let them "brown." Take them out when just the tops and edges are starting to look "golden". Take them out and glaze the tops

While they are baking- make the glaze:

1 cup powdered sugar
1 Tbsp melted butter
2 Tbsp milk or water (I use water)
splash of vanilla

Mix together with a fork until it's nice and smooth.

Now you are going to stick your hand into a ziplock bag, grab a handful and start rubbing that glaze over the top of the hot rolls. I do this right in my cookie sheet because it tends to be quite messy. Then after the glaze sits a minute, I take them off and put them onto a cooling rack (where they are mauled by hungry children!)

ENJOY!! I promise they are easy- don't let the detailed long directions scare you away. Just trying to be helpful ;)

Sunday, December 28, 2014

The Best Potato Soup

7 cups water
7 chicken bouillon cubes
7 medium potatoes cut in cubes
1 grated carrot
1 T parsley
2 T dried minced onion
1 cup butter
1/2 cup flour
1 quart half/half

Bring to boil water, bouillon cubes, potatoes, carrot, parsley, onions. Cook til potatoes
are tender. Mash potatoes to your consistency ( I made mine pretty small) Make roux with butter and flour in pan. Add to Soup to thicken. Add one Quart of half/half. Serve with grated cheddar cheese.

Thursday, December 11, 2014

Kalua Pork

Hawaiian Style Slow Cooker Kalua Pork  Just like what you have a luau without having to dig a pit in your yard to cook it!
My sister in law Kelli made a version of this for us this summer and we loved it! It can't get any simpler, only uses 4 ingredients, and is really really yummy!  We ate it too fast for a picture, so I borrowed the above pic from the same place I adapted the recipe from hereWe had ours over rice and I used a 4 pound roast. I think I did about 5 ounces of spinach but that could have easily been doubled-just depends on how much you like spinach. ;)

Kalua Pork
Serving size varies (4 pound roast will feed 4-6)

1 4-6 pound pork Butt roast
1 Tbsp liquid smoke, hickory flavored
2-3 tsp red Hawaiian sea salt (or just sea salt if you can't find Hawaiian)
Bag of washed spinach (5 + more ounces depending on your liking)

Pat the roast dry (and you can trim some of the fat if you feel like you need to, but really that's what gives it the flavor). Pierce all over with a fork and rub it liberally with sea salt. Place it in a slow cooker and pour the liquid smoke evenly over the roast. Cook on low for 8-12 hours (I did mine for 10 hours). 

Once it's done shred the entire thing up right in the crockpot (this is where you could trim some of the fat you notice too as you are shredding), add a bag of spinach and stir it all together. Cover and cook 5-10 more minutes or until the spinach is wilted. 
Serve over rice.

Tuesday, November 11, 2014

Salmon Tacos

My mom made these for us after I had Marlee and I've been making them alllll the time since then! They are so yummy and sooo easy!!!! 

Salmon Tacos:
by: Mama Blaser

2 Salmon filets
one avacado
corn tortillas
coleslaw lettuce
a lime and lemon
cilantro dressing (a must!!) 

Squirt a lemon all over the salmon, season with salt, pepper, lemon pepper and throw on a baking sheet at 350 for 15-20 minutes. You just want to bake it long enough for the salmon to flake off  (my mom is so pro at this) Then throw it in some corn tortillas, put some avacado slices in it, some coleslaw, a squirt of a lime and top it with the yummy cilantro  dressing and enjoy!!!!! delish!!!!!

( this is the yummy dressing) 

Saturday, November 8, 2014

One Pan Meal

Those nights where you want to make a thoughtless but delicious meal you will be thanking me for this recipe! This meal is soo good, soo easy and so so adaptable! 

One Pan Meal:
(this made enought for Chris, Marlee and I plus a little little leftovers for the next day) 

3 skinless, boneless chicken breast-cut into chunks
3 red potatoes-cut into chunks
2 sweet potatoes- peeled and cut into chunks
asparagus (I will be honest. I made this one with asparagus and I didn't LOVE it, they were too soggy for my liking-although my hubs liked them-. I would suggest green beans or even Brussels sprouts ;)
Olive oil
Spices: I used an Italian blend for the chicken, Rosemary for the chicken &red potatoes, salt and pepper for the asparagus and cinnamon for the sweet potatoes 

Directions: Arrange the Ingredients like the picture above. Lightly drizzle olive oil over the top. Season to your liking. Cover with aluminum foil and cook at 350 for an hour. 
-adapt any way you would like and enjoy!!!:)

Thursday, September 4, 2014

Zaba Bowl

While we were in Vegas I went to this place called Zabas and got a "Zaba bowl" it was sooo delicious that I decided to try and make my own tonight which turned out sooo bomb!!!

(this served two people so adapt to your family)
1 sweet potatoe, peeled and cut into little half moons
1 uncooked cup of brown rice 
1 can of black beans, rinsed and drained
2 skinless chicken breast cut into little pieces 
half a yellow onion cut into half moons 
1 bell pepper (any color would work) sliced into thin pieces

The brown rice is what takes the longest (45 mins) So I would cook that first-just follow the instructions on the box. While that's cooking preheat the oven to 350. Toss the sweet potatoes in Olive oil and salt, pepper and garlic salt (or whatever seasoning you prefer) Bake in the oven for 30-40 mins depending on how soft you like yours. While the sweet potatoes and rice is cooking, cook your chicken. I put some fresh lime juice on mine with some salt and pepper and cooked it on the stovetop with a little bit of Olive oil,but you really can cook it however you like or even use leftover chicken from earlier in the week. Toss the onions and peppers in the same pan you cooked the chicken in. When everything is done you'll put the rice on the bottom, black beans, cooked chicken, sweet potatoes and onions and peppers!! yummmm! I squeezed a little bit of lime all over mine. Also makes great leftovers for a healthy lunch!