We get it.  There are lots of us at home right now with lots of hungry mouths to feed. Maybe you are cooking on a budget right now.  Perhaps you’re tired of cooking or trying to decide what to feed everyone for the next meal. Here are easy recipes made with simple ingredients that will keep your family full, nourished and on budget!

 How It’s Made:

1. In a large, nonstick skillet, brown ground beef over medium heat for 10-12 minutes or until no longer pink, stirring occasionally.  Pour off drippings.
2. Season beef with cumin, salt and pepper.  Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
3. Spoon ½ cup beef mixture in the center of each tortilla.  Enjoy!

Southwest Egg Rolls

• • 2 cups frozen corn, thawed – Signature Kitchens Whole Kernel Corn 
  • 1 can black beans, rinsed – Signature Kitchens Low Sodium Black Beans
  • 1 pkg frozen chopped spinach thawed & drained – Signature Kitchens frozen spinach (10oz)
  • 2-3 green onions, chopped – Green Onion Bunch
  • 1 tsp ground cumin – Signature Kitchens ground cumin
  • 20 egg roll wrappers – Egg Roll Wrappers

How It’s Made:

1. In a large bowl, combine all ingredients except wrappers. Stir until well mixed.
2. Place 1/4 cup mixture in the middle of an eggroll wrapper. Fold one end in, then each side; roll and place seam side down. Place on a greased cookie sheet and spray eggroll with cooking spray. Repeat for each wrapper.
3. Bake at 425 degrees for 10-15 minutes or until golden brown. 

Banana Sushi Rolls

• • 1 ripe banana – Single Ripe Banana
  • 1 Tbsp peanut butter – Peanut Butter
  • ¾ cup corn flakes – Signature Kitchens Corn Flakes Cereal, crushed

How It’s Made:

1. Spread crushed corn flakes onto a plate.
2. Spread peanut butter onto banana; roll in crushed corn flakes.
3. Slice into ¼ inch slices and serve.

Creamy Lemon Pasta

• • One box Banza penne pasta
  • 2 lemons, juice and zest
  • 2 garlic cloves
  • 1 tsp signature select extra virgin olive oil
  • 1 5.3oz container Chobani plain greek yogurt
  • 1 tsp. Dried parsley
  • Optional: cooked shredded chicken or 1 can white beans, drained

How It’s Made:

1. Cook pasta according to package direction.  Set aside.
2. In a large bowl, combine ingredients (adding chicken or beans if desired).
3. Toss pasta into cream lemon dressing and serve.

Mediterranean Pasta

• • One box Barilla whole grain pasta elbows
  • 2 roma tomatoes, diced
  • 1 half red onion, diced
  • ½ cup Lindsay Sliced Ripe Pitted Olives
  • 1 lemon
  • 2 Tbsp signature selection extra virgin olive oil
  • Diced parsley
  • 4 oz. feta cheese or Parmesan cheese

How It’s Made:

1. Cook pasta according to package directions.  When finished, drain and set aside.
2. In a large bowl, combine remaining ingredients; toss in pasta and combine well.
3. Salt and pepper to taste.  Serve immediately or refrigerate in a covered container.

Healthy Tuna Veggie Salad

• 1 pouch Signature Kitchens Albacore White Tuna in Water
• 2-4 Tbsp Kraft Mayonnaise w/ Olive Oil
• 1 cucumber, diced
• 2 roma tomatos, diced
• 1 half red onion, diced
• 1 Tbsp cilantro, diced
• Juice of 1 lemon
• 1 avocado, diced
• Optional: bread slices (preferably whole wheat, crackers, pita pockets

How It’s Made:

1. In a large bowl, toss everything together; salt and pepper to taste.
2. Serve on toasted bread, crackers or pita pockets.

Chicken Sausage and Peppers

• • 1 pack Open Nature Roasted Red Pepper & Garlic Chicken Sausage
  • 1 bag Signature Red, Green, Yellow Pepper Strips
  • ½ Signature Kitchens Chopped Onions
  • 1 bag Signature Kitchens Cut Leaf Spinach
  • 1 can Signature Select Salsa Fire Roasted Tomatoes

How It’s Made:

1. Cook sausage according to package directions. 
2. Combine frozen peppers, onion, and spinach, and tomatoes in a saucepan. Cook until onions and peppers are translucent.
3. Combine all ingredients.

Easy Chicken Enchiladas w/ Avocado Cream Sauce

• 1 pack Mission Yellow Corn Tortillas
• 3 avocados
• 1 red onion, diced
• 1 10 oz box Signature Kitchens Chopped Spinach
• 1 container Deli Cold Pulled Rotisserie Chicken
• 1 bundle cilantro
• 1 5.3 oz container Chobani plain greek yogurt
• 1 jalapeno, seeded and diced
• 1 lime
• Salt & Pepper
• ½ cup water

How It’s Made:

1. Preheat oven to 350 degrees 
2. In a blender, combine 3 avocados, cilantro, jalapeno, juice of 1 lime, greek yogurt, water, salt, and pepper. 
3. Blend until smooth. 
4. Wrap chicken, onion, and spinach in tortillas and place upside down in a baking dish. 
5. Pour avocado sauce over enchiladas.
6. Cover the dish with foil and bake for 15-25 minutes. 
7. Remove from oven and let cool. Top with extra avocado, cilantro, and cheese if desired.

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