Sheet Pan Lemon Herb Chicken
Preheat oven to 400 degrees F.
Trim ends off green beans. In a large bowl toss tomatoes, green beans, olive oil, onion powder, garlic powder, salt and pepper. Spread onto 3/4 of a rimmed baking sheet.
In a small bowl, combine paprika, lemon pepper, salt, basil, red pepper flakes and garlic powder,
Generously oil chicken tops then evenly spread paprika mixture over tops of chicken.
Bake in oven for 35 minutes.
Top each chicken thigh with Sargento® Shredded 6 Cheese Italian then return to oven and bake 5 minutes.
Fall Harvest Salad
In a food processor/blender, combine apple juice, apple cider vinegar, mustard powder, honey, sugar, black pepper, and olive oil. Blend until combined.
On a serving platter, layer chopped kale, sliced pears, sliced apples. Top with Sargento® Shredded 6 Cheese Italian, whole pecans, and dried cranberries.
Spoon dressing over top of salad.
Preheat oven to 400 degrees F. Place chicken breasts in baking dish. Rub chicken with half the seasoning mix. Bake for 40 minutes.
Make rice according to package directions. Stir cooked rice with zest of lime, cilantro, and 1/2 teaspoon lime juice.
Chop chicken and place in bowl. Toss chicken with remaining taco seasoning and juice of a lime.
Toast corn tortillas over an open flame. Toast corn in skillet until browned.
Serve tacos on a tortilla with cilantro rice, chopped chicken, both Sargento® Cheese Shredded 6 Cheese Italian and Sargento® Shredded 4 Cheese Mexican, sour cream, corn, diced tomatoes, and lettuce.
Slow Cooker Chicken and Rice
Stir 1-cup Sargento® Shredded 4 Cheese Mexican, soup and broth in a medium bowl.
Place the broccoli and carrots into a 5-quart slow cooker. Top with the chicken. Pour the soup mixture over the chicken.
Cover and cook on LOW for 6 hours or until the chicken is cooked through.
Remove the chicken from the cooker. Turn off the cooker. Stir in the rice and top with the chicken. Sprinkle with paprika and the remaining cheese. Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted. Stir the rice mixture before serving.
Cheesy Spinach Soup
In a small saucepan, combine the broth, spinach, onion powder, and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in both the Sargento® Shredded 4 Cheese Mexican and Sargento® Shredded 6 Cheese Italian until melted.