Main Dishes

Chicken Taquitos   

            

   

Ingredients

The ingredient list is simple!

• Shredded chicken– we use rotisserie chicken to keep things super easy, but you can use leftover shredded chicken.
• Spices: cumin, chili powder, garlic powder, and paprika
• Fresh lime juice– just a little to brighten things up!
• Shredded cheese– you can use cheddar, Mexican blend cheese, Monterey jack, or even pepper jack if you want a little kick.

Corn tortillas– look for the freshest tortillas you can find.

How to Make Taquitos

• Preheat the oven to 425 degrees F. You want the oven nice and HOT so the taquitos will crispy up. Spray a large baking sheet with nonstick cooking spray and set aside.
• In a medium bowl, combine the shredded chicken with the spices and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
• Pro tip, to prevent the tortillas from tearing, heat them up in the microwave. Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
• Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos. If the tortillas tear a little, it is ok.
• Spray the taquitos generously with oil. Bake until taquitos are golden brown and crispy.

Spaghetti    

                                 

 

Ingredients                  

• Olive oil
• Veggies– onion, celery, and carrot
• Garlic
• Ground beef
• Beef broth
• Tomatoes– crushed tomatoes, tomato sauce, and tomato paste
• Italian seasoning
• Crushed red pepper
• Bay leaves
• Spaghetti
• Parmesan cheese & fresh basil– for garnish.

How to Make Spaghetti

• Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery to the pot. Cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
• Pour in the beef broth and bring to a boil and simmer for 2 minutes.
• Add the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and crushed red pepper flakes. Stir until well combined and add the bay leaves. Season with salt and black pepper.
• Reduce the heat to low and simmer for 20 to 30 minutes, stirring occasionally. Taste the sauce and adjust seasonings, as necessary.
• To cook the spaghetti, bring a large pot of salted water to a boil. Cook the spaghetti to al dente, according to package directions. Drain well.
• Remove the bay leaves from the sauce. Add the spaghetti to the meat sauce in the pot and use tongs to toss until combined. Alternatively, plate the spaghetti and top with meat sauce.
• Garnish with Parmesan cheese and fresh basil.

Honey Mustard Chicken       

            

    Marinade Ingredients

All of the flavor comes from a simple marinade, which is made by whisking together the following ingredients:

• Whole grain mustard– Whole grain mustard has visible mustard seeds. If you can’t find whole grain mustard, look for coarse-ground mustard or stone-ground mustard.
• Dijon mustard– Dijon is a pale yellow color and is creamy in texture. Don’t use regular yellow mustard.
• Honey– It adds the perfect sweetness to the marinade.
• Olive oil– The oil helps transfer flavors onto the chicken and also helps retain moisture.
• Lemon juice– The acid in the lemon juice helps break down the chicken, allowing the marinade’s oil and spices to infuse the meat with flavor and moisture.
• Garlic– Fresh garlic adds lots of flavor!
• Paprika– Adds a little sweetness and color!
• Thyme– Thyme is so good with chicken!
• Salt and black pepper– Always season chicken with salt and pepper!

How to Make Grilled Honey Mustard Chicken

• After you make the marinade, set ¼ cup aside to brush on the chicken later. You won’t want to use the marinade that’s been touching raw chicken!
• Pour the rest of the marinade into a large Ziploc bag and place your chicken breasts inside. Seal the bag and set it on a large plate or baking sheet in the refrigerator.
• Let the chicken marinate for at least 30 minutes, or up to 8 hours. The longer it marinates the more flavor the chicken will have. I like to prepare my marinade in the morning and let it rest until dinnertime.
• Now we grill! Heat the grill to medium-high heat and oil the grates. Place your chicken on a clean plate and discard the Ziploc bag with the marinade.
• Place the chicken on the grill and cook it, covered, for 5 to 7 minutes. Flip it and brush it with the marinade you set aside. Grill it for an additional 5 to 7 minutes, checking to make sure the internal temperature hits 165°F. The cooking time will vary, depending on the thickness of your chicken.
• Let the chicken rest for 5-7 minutes before serving. This lets all the delicious juice settle inside and keeps your chicken tender and moist!

      

 Turkey Burgers 

   

     

             

Turkey Burger Ingredients

• Ground turkey– dark meat preferred or 80-90% lean. If you get too lean, the burgers will not be as juicy.
• Zucchini– use a box grater to shred the zucchini and wring out all of the moisture in a paper towel. I promise you won’t taste it and it’s the secret to a JUICY turkey burger. Plus, you get an extra veggie in!
• Onion– chopped onion adds great flavor!
• Garlic– use fresh garlic!
• Paprika– you can use regular sweet paprika, but if you want a slightly smoky flavor, feel free to use smoked paprika.
• Crushed red pepper flakes– for a little kick!

Slaw Ingredients

The slaw isn’t mandatory but it really makes the burgers extra special. I highly recommend you make it to top off the burgers!

• Cabbage– shredded green and purple cabbage. I like to mix the two for color variation! Everyone loves a pretty slaw:)
• Cilantro– so fresh!
• Green onions-sliced!
• Jalapeño– remove the seeds and finely chop up the jalapeño. The slaw isn’t super spicy, the jalapeño gives it just a little kick. If you don’t like spicy at all, you can leave it out.
• Apple cider vinegar– tangy and tart!
• Olive oil– avocado oil also works!
• Lime– you will need the juice of 1 large lime.
• Honey– to balance out the vinegar and tart lime juice.
• Dijon mustard– for flavor and to help emulsify the dressing.

How to Make Turkey Burgers

• Line a tray or baking sheet with parchment paper and set aside.
• To make the burgers, put the ground turkey in a large bowl. Squeeze out all the moisture of the shredded zucchini in paper towels. Add the zucchini, onion, garlic, paprika, salt, pepper, and crushed red pepper flakes to the turkey. Mix until combined, but don’t over mix. Form the mixture into four 1/2-inch-thick patties.
• Place the patties on the prepared tray or baking sheet. Place in the freezer for 20 to 30 minutes. Freezing the patties will prevent the burgers from falling apart on the grill.
• Make the slaw while the patties are chilling.
• Preheat the grill to medium heat and brush with oil. Grill the burgers until cooked through, about 5 minutes per side, melting the cheese on top of the burgers during the last minute. Make sure you don’t over cook the burgers. Nobody wants to eat a dry turkey burger:)
• Place the burgers on the toasted buns and top with slaw. Serve immediately.

Bean and Cheese Burrito     

    

Ingredients

• Refried Beans– Have you made homemade refried beans? They are the best and surprisingly easy to make! You can also use canned refried beans.
• Salsa– Use a good quality salsa for the best flavor. I recommend our blender salsa, it’s the BEST and so easy to make. We always have it in the fridge.
• Spices– chili powder, cumin, smoked paprika, garlic powder
• Flour tortillas– We like to use the ready-to-cook Tortilla Land tortillas, but you can use your favorite brand.
• Cheese– use shredded cheddar, Mexican blend, or Monterey Jack cheese. If you want a little kick, pepper jack would be good too.

How to Make Bean and Cheese Burrito

• In a small saucepan, combine the refried beans, salsa, chili powder, cumin, smoked paprika, garlic powder, and salt. Heat over medium-low, stirring occasionally, until beans are warm. Remove from heat.
• Place a tortilla on a work surface. Spread ⅓ cup of beans in the center of the tortilla. Top with ¼ cup shredded cheese.
• Fold the sides, 1 to 2 inches inwards. This will prevent the filling from falling out of the bottom of your burrito as you eat it. Next, fold the bottom over so it completely covers the filling.
• Starting with the bottom flap that’s covering the filling, roll the burrito, tucking the flap firmly inwards as you roll to secure the fillings. Continue rolling until your burrito is seam side down.
• Continue making burritos with remaining ingredients.
• Heat a large skillet over medium-high heat. Place the burritos seam side down in the pan and heat for a few minutes on each side until the outside is slightly crisp and the burritos are warm.

Alternatively, you can wrap the burritos in foil and place them on a baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until they are warm all the way through and slightly crisp on the outside.

Fish Tacos      

         

Ingredients

For the Fish:

• Fish– cod is our favorite fish to use for fish tacos, but you can use any lean and flakey white fish that is mild in flavor. Halibut, tilapia, mahi mahi, catfish, snapper, and haddock are all good options. You can use fresh or frozen fish. If you are using frozen, make sure you allow time to defrost.
• Lime juice– use fresh limes.
• Spices– chili powder, cumin, smoked paprika, and garlic powder. If you want to add a little heat, you can add a little cayenne pepper.
• Avocado oil or olive oil– for cooking.

For the Slaw:

• Cabbage– thinly sliced red and green cabbage for the slaw.
• Shredded carrots– we like to add carrots to the slaw too!
• Apple cider vinegar– the vinegar adds a nice tang to the slaw.
• Honey– if you want a little kick, you can use hot honey.

For the Lime Crema:

• Sour cream– you can also use plain Greek yogurt.
• Cilantro– to stir into the crema.
• Fresh Lime Juice

For the Tacos:

• Tortillas– you can use corn or flour tortillas. Char them over an open flame or warm them up in the microwave. To make the tacos gluten-free make sure you use corn tortillas.

How to Make Fish Tacos

• Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit while you prepare the other ingredients.
• Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit while you prepare the other ingredients.
• To make the slaw, combine the cabbage, carrots, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss well and set aside.
• To make the lime crema, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
• Sprinkle the seasoning mixture evenly on both sides of the fish, making sure it is well coated.
• In a large cast iron skillet, heat the oil over medium-high heat. Add the fish to the hot pan and cook for 2 to 4 minutes. Flip and cook for an additional 2 to 4 minutes, or until fish is cooked through. The fish is done when it is opaque all the way through and breaks apart easily. Time will vary depending on how thick your fish is.
• Transfer the cooked fish to a platter and use a fork to gently break it into large chunks.
• To assemble the tacos, place a few pieces of fish in a warm tortilla. Top with a little cabbage slaw, lime crema, and your favorite taco toppings.