DIY 1: Quick and Easy Marinara Sauce

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You will need:

• 28 oz. diced tomatoes, undrained

• 1 medium yellow onion, roughly chopped

• 2 large cloves of garlic, peeled and left whole

• (NOTE: You can substitute 1 tsp. of minced garlic or 1/4 tsp. of garlic powder, if you prefer.)

• 2 Tbsp. extra virgin olive oil

• 1 tsp. dried oregano

• Pinch of red pepper flakes (optional)

• Salt, to taste (optional)

Follow the Recipe:

Combine all the ingredients in a medium saucepan. Bring the sauce to a simmer over medium-high heat, then lower the heat. The sauce should be bubbling steadily, but not vigorously. Continue to simmer on low heat for 45 minutes, stirring occasionally. While the sauce is simmering, crush the tomatoes against the side of the pot with a heavy wooden spoon.

Remove the sauce from the heat and crush the tomatoes with the spoon until the sauce is the texture you prefer. This method will result in a chunky sauce. If you prefer a smooth sauce, use a food processor or blender to puree the sauce until well blended.

Fresh sauce can be stored in the refrigerator up to five days or frozen for up to six months.

FREEZING HACK: Let the sauce cool. Pour into a freezer bag, seal securely, and lay it on a sheet pan. Place the sheet pan in the freezer. The sauce will freeze flat, which takes up less space in the freezer. (Once the sauce is frozen, you no longer need the sheet pan.)

DIY 2: Sheet Pan Roasted Chicken, Sweet Potatoes, and Broccoli

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You will need:

• 4 chicken breasts, cut into 1 in strips​

• 2 tbsp. taco seasoning​

• 3 cloves garlic, minced​

• 1 tbsp. lemon juice​

• 4 cups sweet potatoes, diced​

• 4 cups broccoli florets​

• 2 tablespoons olive oil​

• Salt, to taste​

• Pepper, to taste​

Follow the Recipe:

Preheat oven to 425F. Line two baking sheets with foil or parchment paper and set aside.

Place sweet potatoes in a large bowl. Drizzle with oil, salt, paper, and toss to coat.

Place diced sweet potatoes on a lined baking sheet. Bake for 15 minutes.

While the potatoes cook, add broccoli to a clean bowl, drizzle with oil, salt and pepper. Set aside.

In a separate, large bowl, combine the seasoning, garlic, olive oil, and lemon juice. Add chicken, and mix until the chicken is coated with spices. Wash hands after handling raw chicken.

Remove sweet potatoes from the oven and add broccoli to the same pan. Handle hot pan with care. Place the chicken on a separate baking sheet.

Return both sheet pans to the oven and bake another 15 minutes or until the chicken reaches an internal temperature of 165F.

Recipe adapted from https://gimmedelicious.com/