FIESTA BAKING BOWLS RECIPES

FIESTA BOWLS WITH CHIPOTLE LIME VINAIGRETTE RECIPE

Fiesta Bowls with Chipotle Lime Vinaigrette Recipe image

Bookmark this one for your weekend meal prepping session, folks. Loaded with a variety of vibrant veggies and finished with a zippy chipotle-lime vinaigrette, these vegetarian-friendly rice bowls are the perfect make-ahead meal for packed lunches. We opted to go with brown rice for the base of our bowls, but feel free to use white rice or whatever grain you have on hand.

Provided by Torie Cox

Total Time 10 minutes

Yield Serves 4 (serving size: 1 bowl)

Number Of Ingredients 14

Ingredients

3 limes
½ cup olive oil
2 tablespoons honey
1 tablespoon chopped chipotle chiles in adobo, plus 1 tsp. adobo sauce (from 1 can)
1 teaspoon kosher salt
2 cups cooked brown rice
1?½ cups can chickpeas (from 1 [15.5-oz.] can, rinsed and drained)
1 cup fresh salsa
2 cups zucchini noodles
1?? cups halved cherry tomatoes
1?? cups matchstick carrots
1 cup thinly sliced red cabbage
4 hard-cooked eggs, peeled and halved
¼ cup cilantro leaves

Steps:

Cut 1 lime into 4 wedges. Zest and juice remaining 2 limes to equal 2 teaspoons zest and 4 tablespoons juice. Whisk together lime zest, lime juice, olive oil, honey, chipotle chiles, adobo sauce, and salt in a small bowl. Divide dressing among 4 small portable containers with lids.
Stir together rice, chickpeas, and salsa in a medium bowl. Divide evenly among 4 portable containers with lids.
Top rice mixture evenly with zucchini noodles, tomatoes, carrots, cabbage, eggs, cilantro. Add a lime wedge to each, and package with dressing inside or on top of bowl.

PARTY PASTA BOWL - RECIPES | PAMPERED CHEF US SITE

Party Pasta Bowl - Recipes | Pampered Chef US Site image

This hearty casserole makes enough for a hungry crowd. Don't worry, though - there won't be any leftovers to put way.

Provided by PAMPEREDCHEF.COM

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 package (16 ounces) uncooked mostaccioli or ziti
1 cup chopped onion
1 pound lean (90%) ground beef
3 garlic cloves, pressed
2 teaspoons Italian Seasoning Mix
1 jar (48 ounces) spaghetti sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 egg
1 container (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Additional snipped fresh parsley

Steps:

Preheat oven to 350°F. Cook pasta according to package directions in Dutch (6-qt.) Oven; drain.Meanwhile, chop onion using Food Chopper. Place onion, ground beef and garlic pressed with Garlic Press in (12-in.) Skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes. In Small Batter Bowl, lightly beat egg with Stainless Whisk. Add ricotta cheese, 1 cup of the mozzarella cheee, parsley and black pepper. Grate Parmesan cheese using Rotary Grater; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture.To assemble casserole, place cooked pasta in Stoneware Baking Bowl. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.

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