Chipotle Chicken Burrito Bowls
- 5 cups skillet chipotle chicken
- 2.5 cups cilantro lime rice
- 2.5 cups quick chipotle pinto beans
- 3-4 cups romaine lettuce chopped into thin strips/shredded
- salsa optional
- guacamole optional
- shredded cheese optional
- southwest chipotle ranch optional made with avocado oil click the link for my favorite brand
- Marinate chipotle skillet chicken 8 hours (or over night) before making chicken burrito bowls.
- Make pinto beans, cilantro lime rice, and skillet chipotle chicken
- Assemble bowls: Add 1/2 cup of rice, 1/2 cup of beans, and 1 cup of chicken into bowl. Top with shredded lettuce. Mix together.
Optional: Top off with shredded cheese, guacamole, salsa, and/or southwest chipotle ranch for optimal flavor!
Mediterranean Meatballs and Sweet Potato Fries
- 2 lbs ground beef
- 1 onion, grated
- 6 garlic cloves, minced
- 1 tsp ground pepper
- 2 tsp salt
- 2 tsp cumin
- 2 tsp oregano, dried
- 1 tsp cinnamon
- ½ cup flat leaf parsley, minced
- 2 eggs
- 1/2 cup panko or gluten free bread crumbs
*This recipe makes 30 (golf ball) sized meatballs.
Heat oven to 400° F. Place onion in a food processor or grate by hand.
In a stand mixer or using your hands, mix the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko and parsley until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 30 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to 2 lightly oiled parchment-lined rimmed baking sheets.
Bake in the oven for 20-25 minutes, rotating the pans half way through.
Serve with Sweet Potato Fries.
Smoked Salmon, Avocado, and Arugula Salad
Add all of the ingredients to a bowl and drizzle with the Champagne Vinaigrette. Gently toss together and serve immediately.
Chicken, Grapes, and Pecan Salad on Romaine
- ½ cup light or regular mayonnaise
- ½ cup light or regular sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds skinned and boned chicken breasts, cooked and chopped
- 3 cups red and white seedless grapes, halved
- 1 cup chopped pecans, toasted
- romaine lettuce (optional)
Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving over romaine lettuce.
- 3 cups baby spinach
- 1 pound ground turkey lean
- 4 ounces feta cheese do not use pre-crumbled feta
- 1 egg white
- 1 teaspoon Worcestershire sauce one splash
- ¼ tsp Garlic powder
Cook or steam spinach until wilted. Squeeze the spinach dry, or use a small mesh strainer to get the excess water out. Put the cooked spinach, ground turkey, feta cheese, egg white, and a splash or two of Worcestershire sauce in a medium mixing bowl and mix/mash well. A meat or potato masher works well for this step. Put ⅓ packed cup of the meat mixture on a hot and lightly oiled pan. Dust the top of the burger with garlic powder and cook for 4 minutes. Using a small spatula, flip the burger over and cook for an additional 3-4 minutes, until the internal temperature reaches 165° F.
Coconut Curry Chicken with Cauliflower Rice
- 4 Large Chicken Breast, cut into even 1/4 inch cubes
- 13.5 oz Can of Coconut Milk, unflavored, unsweetened
- 1 tsp. Lemon Juice
- 3 Garlic Cloves, minced
- 2 tsp. Ginger, freshly grated
- 1/4 cup Yellow Onion, chopped
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Moroccan Seasoning (optional)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 3 1/2 tablespoons Curry Powder
Optional (for topping)
- Red Pepper Flakes, to taste
- Fresh Cilantro, to tasteCooking Instructions
1. Cut chicken into even cubes (approx 1/4 inch thickness) and place into a glass bowl.
2. Cover chicken with coconut milk, lemon juice, minced garlic, grated ginger, and chopped onion. Use tongs to mix well.
3. Next, add the salt, pepper, Moroccan seasoning, cumin, paprika, and curry powder. Mix well until the chicken is evenly coated.
4. Cover and allow to marinate 2-3 hours or overnight. (optional)
5. Add chicken to large pot, and allow the contents to come to a boil on the stovetop over medium high heat.
6. Reduce heat to medium, cover with lid, and allow to cook for 50 minutes.
FISH TACOS WITH CILANTRO LIME SLAW
For The Breaded Fish:
- 2 lbs. firm white fish such as cod, Mahi Mahi, haddock, or walleye
- 1 cup gluten free flour blend or AP flour if not gluten free
- 2 tsp. cumin
- 2 tsp. chili powder
- tsp. garlic powder
- 1 tsp. onion powder
- ¾ teaspoon kosher salt split
- ¾ teaspoon pepper split
- 4 Tbsp. cooking oil such as safflower, avocado, canola, or peanut
For The Cilantro Lime Coleslaw Dressing:
- ¾ cup sour cream
- ¼ cup mayo
- 2 cloves garlic
- 1-2 jalapeno peppers remove seeds and membranes
- 1-2 limes juicy only
- ½ tsp. sugar honey or agave syrup work as well
- 1 cup fresh cilantro
- ¼ teaspoon salt adjust to taste
- ¼ tsp. pepper adjust to taste
- 8 cups shredded cabbage or 1 bag shredded coleslaw mix
- 1 package corn tortillas can use flour tortillas if not GF
- Toppings such as avocado, tomatoes, peppers, guacamole, salsa, or hot sauce optional
To Make The Pan Fried Fish:
1. Cut each fish filet into slices. The slices can be up to an inch thick and roughly the size of a tortilla (3-4 inches long).
2. Pat the fish filets dry with a paper towel and sprinkle them with ¼ tsp. kosher salt and pepper. (It's important that the fish is not too damp or it will steam in the pan and become rubbery instead of flaky).
3. To make the coating simply combine 1 cup gluten free flour blend (or AP flour), 2 tsp. cumin, 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder , and ½ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined.
4. Place the pieces of fish onto a large plate, platter, or bowl and pour some of the flour mixture over the top. Flip each of the fish filets over a few times until each piece is completely coated in the flour mixture. Shake each piece of fish to remove any excess flour and repeat until all the fish is coated.
5. Heat the skillet to slightly hotter than medium and add 2 Tbsp. of oil. Make sure the oil is thoroughly heated before adding the fish to the skillet (the fish should sizzle once it hits the pan).
6. Fry the fish for 4-5 minutes on the first side. Do not move the fish around much or the coating will not stick. Once the first side has developed a golden brown coating flip it over and cook for another 4-5 minutes on the other side.
7. Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Add more salt and pepper if needed.
8. Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.
For The Cilantro Lime Slaw:
1. Place ¾ cup sour cream, ¼ cup mayo, 2 cloves garlic, 1-2 jalapenos (remove seeds and membranes), the juice of 1 large lime (or 2 small limes), ½ tsp. kosher salt and pepper, and 1 cup fresh cilantro in a food processor or blender. Pulse until the dressing is completely combined.
2. Chop 8 cups of fresh cabbage (red or green) and place it in a large bowl. You can also use a bag of shredded cabbage to save time if you like.
3. Pour the dressing over the cabbage and toss until completely combined. The coleslaw may be prepare 1-2 hours or even the day ahead and stored in the fridge until ready to serve. Alternately, you can make it right before serving.
4. To Serve: Place the pan fried fish on a couple of warmed corn tortillas. Pile a generous amount of spicy coleslaw on top. Additional toppings may be added if desired.