3 tablespoons olive oil
1 large yellow onion, finely diced
4 cloves of garlic, minced
½ serrano chili, minced
1 tablespoon chili powder (ancho chile powder if you can find it)
1 tablespoon ground cumin
2 tablespoon sweet paprika
½ teaspoon cayenne pepper
1 tablespoon salt
1 pound dark meat ground turkey
2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)
1 quart chicken stock or chicken bone broth
1 15oz can black beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
avocado, cilantro, and sliced scallion for serving
1. In a heavy bottom pan, heat the olive oil over medium heat.
2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.
3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.
4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.
5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.
Recipe Cred: Goop
- 2 cups multi-colored quinoa, uncooked
- 6 cups baby spinach
- 4 tablespoons basil pesto
- 1/2 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan cheese plus more for topping
Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
Serve immediately with extra Parmesan cheese, if desired.
Recipe Cred: Table for Two
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons almond butter or tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove fresh garlic, finely chopped (optional)
1/2 teaspoon coarse salt
1/2 teaspoon ground coriander
Dash cayenne pepper
2 to 3 tablespoons water (if needed)
Stick it all in the food processor!! That’s it!
Recipe Cred: The Amazing Jessy O’Leary
3 tablespoons olive oil
1 large onion, chopped
1 poblano pepper, seeded and chopped
8 ounces cremini mushrooms, quartered or sliced if large
1 teaspoon ground cumin
1 15.5-ounce can low-sodium black beans, rinsed
8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
kosher salt and black pepper
1 14-ounce can red chili enchilada sauce (about 1½ cups)
8 corn tortillas, warmed
fresh cilantro leaves, for serving
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.
Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.
Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.
Recipe Cred: Real Simple
STEAK FAJITA LETTUCE WRAPS
2 tablespoons fajita spice (see homemade version below)
2 pounds flank steak
1 onion, peeled and sliced
3 cloves garlic, peeled and finely chopped
2 bell peppers, any color, sliced
2 tablespoons coconut aminos or low sodium soy sauce
1 jalapeño, seeds removed and chopped or 1 small can diced jalapeños,
salt and pepper
Large lettuce leaves to wrap fajitas
1 lime, quartered
1 avocado, sliced
1 cup cabbage, shredded
1 cup carrots, shredded
1 cup tomatoes, chopped
1. Place half the onions and bell peppers into the slow cooker pot.
2. Add in steak to pot and sprinkle with seasonings on both sides.
3. Place rest of the ingredients into pot, sprinkle with a bit of salt and pepper, cover and cook on low heat for 6-8 hours or until meat easily pulls apart with two forks.
4. When it’s done, shred with two forks or slice against the grain, place in a lettuce wrap and top with your fave optional toppings. Enjoy!
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Place all ingredients into a small mason jar or an empty baby food jar, seal and give it a good shake. Be sure to label it. Stores well in a dark, dry place. Feel free to double or triple the recipe so you’ll always have extra on hand.
Recipe Cred: Rockin Mom’s Kitchen
2 hours of time
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 1/2 cup sour cream
- 1 (10.75 oz) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup milk (I used 1%)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- Boil the macaroni in water for six minutes and drain.
- In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
- Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
- Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Recipe Cred: Six Sisters
Aidells Teriyaki Meatballs with Udon Noodles
1 T vegetable oil
2 garlic cloves finely chopped
2 T freshly grated ginger
4 c chicken broth
1 lb of Aidells Teriyaki Meatballs
1 carrot grated
2 green onions thinly sliced
1/2 c bok choy thinly sliced
2 stalks of celery thinly sliced
salt and pepper to taste
1 lb of udon noodles
In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.
Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.