Month: July 2018

Preheat oven to 350 degrees.

Ingredients:

6 naan flatbreads
1/2 pound chicken
1 1/2 cups barbeque sauce (I prefer Sweet Baby Ray’s)
1 red onion
1 cup fresh spinach
3 cups mozzarella cheese
salt and pepper, to taste

Directions:

1. Prep Work: Cut red onion into slices and set aside.  Dice chicken and set aside.
2. Place a medium-sized skillet over medium-high heat.  Once skillet is hot, add 2 tsp of avocado oil and sliced red onions.  Cook for 4-5 minutes or until slightly browned.  Remove onions from skillet into a small bowl.
3. Return skillet used for red onions back to the stovetop on medium-high heat and cook chicken until juices run clear.  Salt and pepper chicken to taste.
4. Dress the Pizzas: Lay each naan flatbread out flat onto a baking sheet.  Divide up the ingredients amongst the pizzas.  Spread 1/4 cup barbeque sauce evenly onto each naan flatbread.  Top each flatbread evenly with onions and chicken.  Spread 1/2 cup mozzarella cheese onto each flatbread.  Top each flatbread with fresh spinach.
5. Place baking sheets in the oven and cook for 15-20 minutes or until crust is golden brown.

Yield: 6 personal-sized pizzas

Ingredients:

1 1/2 pounds fresh chicken tenderloins
1 package strawberries
2 shallots
1 tablespoon brown sugar
1/4 cup cilantro
salt and pepper, to taste

Directions:

1. To Make Strawberry Salsa: Cut the strawberries into small pieces.  Dice the shallots and cilantro.  Combine strawberries, shallots, cilantro, and brown sugar in a bowl and allow to sit for an hour to meld flavors.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of avocado oil and chicken tenderloins.  Cook until juices run clear.  Salt and pepper chicken to taste.
3. To Serve: Spoon salsa over grilled chicken.

Ingredients:

16oz ground turkey (or beef)
1 onion
2 ears of corn
1 – 16oz can chili beans
1 – 16oz can kidney beans
2 – 16oz cans petite diced tomatoes, no salt
1 – 8oz can tomato sauce
1 – 4oz can chopped green chiles
1 package taco seasoning
Garnish with: Sour cream, cheese, and tortilla strips

Directions:

1. Prep Work:  Dice the onion.  Remove the corn from the cobs.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add ground turkey and onion.  Stir occasionally until turkey is browned (approx. 8 minutes).
   
3. In a crockpot, combine the chili beans, kidney beans, diced tomatoes, tomato sauce, green chiles, corn, ground turkey/onion mixture, and taco seasoning.
4. Cook on low for 4 hours or high for 6 hours.
5. Garnish in individual bowls with sour cream, cheese, and tortilla strips.

Yields 8 servings.

Ingredients:

16oz ground turkey
1/2 cup onion
1/4 cup red bell pepper
2 carrots
1 garlic clove, minced
1 tsp Dijon mustard
3/4 cup ketchup (I use all-natural ketchup and prefer: 78 Brand Ketchup)
1 tablespoon brown sugar
sea salt and ground black pepper, to taste

Directions:

1. Prep Work:  Dice the onion and red bell pepper.  Finely chop the carrots.
   
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add ground turkey, red bell pepper, onion, and carrots.  Stir occasionally until turkey is browned (approx. 8 minutes).
3. Stir in mustard, ketchup, and brown sugar and mix thoroughly.  Reduce heat to low and simmer until sauce thickens.  Salt and pepper, to taste.
4. Serve as loose meat (gluten-free option) or with whole wheat buns.

Makes 6 sandwiches.

‘Burrito’ and ‘enchilada sauce’ are not popular words around our house.  However, this dish was a hit!  It’s an easy recipe that is sure to please everyone.  I highly suggest using the homemade enchilada sauce recipe (provided below — make ahead of time!).  It’s super easy to make and, once you’ve had it, you’ll never go back to canned! 

Mexican Turkey Skillet

Ingredients:

16 oz Ground Turkey
1 roma tomato
1 red bell pepper
1 zucchini
6oz enchilada sauce (Prepare homemade enchilada sauce ahead of time.
Get recipe here: Enchilada Sauce Recipe)
2 tablespoons taco seasoning
Garnish with: Mexican fiesta cheese, sour cream, and tortilla strips

Directions:

1. Prep Work:  Dice the Roma tomato, red bell pepper and zucchini.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add red bell pepper, ground turkey, and taco seasoning.  Stir occasionally until turkey is browned (5-6 minutes).
3. Stir in zucchini and add 1/8 tsp of black pepper.  Cook until zucchini is tender, but crisp (2-3 minutes).
4. Add enchilada sauce and stir.  Allow to simmer for 1 minute.
5. Garnish either in skillet or on individual plates with Mexican Fiesta Cheese, sour cream, Roma tomatoes, and tortilla strips.

Yields 3-4 servings