Cilantro Chicken taco salad
Most of this meal has prepared store bought items. The only things that you need to cook are the beans and the chicken. Serves 4 people
Chicken: ( can substitute flank steak/flap meat)
blend together:
juice of 2 limes
1/4 cup fresh cilantro
2 cloves garlic
2 tbsp olive oil
pinch of sea salt
marinate 4 chicken breasts for 20 min
cook on low on the grill so meat does not get tough. (covered)
cook approximately 15 minutes or until done
let rest and then slice when ready
cook 1 large can of west brae pinto beans with a little granulated garlic, cumin and sea salt.
gradually add water if needed.
I used Whole foods fresh prepared guacamole and tex mex salsa. (found in produce)
Finely chop lettuce of your choice and place on plate.
Add pinto beans, sliced chicken. Top with salsa and guacamole
Chicken: ( can substitute flank steak/flap meat)
blend together:
juice of 2 limes
1/4 cup fresh cilantro
2 cloves garlic
2 tbsp olive oil
pinch of sea salt
marinate 4 chicken breasts for 20 min
cook on low on the grill so meat does not get tough. (covered)
cook approximately 15 minutes or until done
let rest and then slice when ready
cook 1 large can of west brae pinto beans with a little granulated garlic, cumin and sea salt.
gradually add water if needed.
I used Whole foods fresh prepared guacamole and tex mex salsa. (found in produce)
Finely chop lettuce of your choice and place on plate.
Add pinto beans, sliced chicken. Top with salsa and guacamole
Seared Salmon Salad (serves 2-4 people)
what you will need:
1 lb of Salmon (I used Sockeye) cut into 4-6 oz pieces
For the Salad:
4-6 cups of mixed greens roughly chopped
1/2 granny smith apple diced
1 shallot sliced into thin slivers
1 avocado diced
1/2 cucumber sliced into thin half moons
sprouts of choice
sea salt, pepper and garlic to taste.
For the dressing:
1 sprig of fresh tarragon
2 cloves of garlic
1 Tbsp of Dijon mustard
1 tsp honey
3 Tbsp of olive oil
pinch of sea salt and 1 tsp of pepper
1 Tbsp Bragg's Apple cider Vinegar
1. Prep all ingredients for salad, place in a large bowl and set aside.
2. In a food processor mix all ingredients for dressing and set aside.
3. Lightly season salmon, then sear in lightly oiled nonstick pan. Cook salmon to Medium or desired doneness approximately 10-15 minutes.
4. Toss dressing with salad, place salmon on top and garnish with sprouts.
1 lb of Salmon (I used Sockeye) cut into 4-6 oz pieces
For the Salad:
4-6 cups of mixed greens roughly chopped
1/2 granny smith apple diced
1 shallot sliced into thin slivers
1 avocado diced
1/2 cucumber sliced into thin half moons
sprouts of choice
sea salt, pepper and garlic to taste.
For the dressing:
1 sprig of fresh tarragon
2 cloves of garlic
1 Tbsp of Dijon mustard
1 tsp honey
3 Tbsp of olive oil
pinch of sea salt and 1 tsp of pepper
1 Tbsp Bragg's Apple cider Vinegar
1. Prep all ingredients for salad, place in a large bowl and set aside.
2. In a food processor mix all ingredients for dressing and set aside.
3. Lightly season salmon, then sear in lightly oiled nonstick pan. Cook salmon to Medium or desired doneness approximately 10-15 minutes.
4. Toss dressing with salad, place salmon on top and garnish with sprouts.
Cauliflower tortilla Tostadas
This is a fun twist for tostadas! Everything is store bought with the exception of roasted corn salsa (you can always pick your own)
1 Package of Cauliflower this browned in a lightly oiled skillet.
Top with seasoned refried pinto or black beans.
Add shredded 1/4 cup rotisserie chicken or seasoned ground beef to each.
shredded cheddar or crumbled feta
shredded romaine lettuce
top with Roasted corn salsa
Roasted Corn Salsa.
1 cup frozen corn toasted in skillet with 1 tsp butter
add in 1/4 cup red onion diced and 1 jalapeño continue to brown. Remove from heat and let cool.
Add in 1 large tomato diced, 1/4 cup chopped cilantro, and juice of 1 lime.
1 Package of Cauliflower this browned in a lightly oiled skillet.
Top with seasoned refried pinto or black beans.
Add shredded 1/4 cup rotisserie chicken or seasoned ground beef to each.
shredded cheddar or crumbled feta
shredded romaine lettuce
top with Roasted corn salsa
Roasted Corn Salsa.
1 cup frozen corn toasted in skillet with 1 tsp butter
add in 1/4 cup red onion diced and 1 jalapeño continue to brown. Remove from heat and let cool.
Add in 1 large tomato diced, 1/4 cup chopped cilantro, and juice of 1 lime.
Red Chile Chicken
Place 1 family pack of chicken breasts and 1 medium sliced onion in a crock pot or stove top and cover with water. (5-6 breasts)
add a pinch of sea salt and garlic for flavor
Slow cook for approximately 2 hours or until fork shreddable.
Drain water and set aside
Red Chile:
Remove stems and seeds from chile pods
Soak 10 pods in hot water for 10 minutes to soften skins.
Place in blender. Gradually add the soaking water until you get the desired consistency of your liking.
add 1 tsp granulated garlic
add sea salt to taste.
place a fine mesh strainer over a sauce pan. Pour the chile into the mesh strainer, pushing the chile through the mesh with a spoon. (you will notice the skins and extra seeds are left in the mesh) discard this. In the sauce pan you will have a beautiful red chile for your chicken. Add the desired amount of chile to your chicken and serve with your favorite sides and condiments.
add a pinch of sea salt and garlic for flavor
Slow cook for approximately 2 hours or until fork shreddable.
Drain water and set aside
Red Chile:
Remove stems and seeds from chile pods
Soak 10 pods in hot water for 10 minutes to soften skins.
Place in blender. Gradually add the soaking water until you get the desired consistency of your liking.
add 1 tsp granulated garlic
add sea salt to taste.
place a fine mesh strainer over a sauce pan. Pour the chile into the mesh strainer, pushing the chile through the mesh with a spoon. (you will notice the skins and extra seeds are left in the mesh) discard this. In the sauce pan you will have a beautiful red chile for your chicken. Add the desired amount of chile to your chicken and serve with your favorite sides and condiments.
Salmon Cake 2 ways
(Gluten free, grain free) Makes 4-6 patties
My husband does not like salmon, but he LOVED
this dish!
1. 12 oz salmon grilled lightly seasoned with sea salt, garlic and pepper (make sure all bones are removed)
Cool and shred in medium bowl
2. In a medium skillet sauté 2 diced celery stalks, half finely diced tart apple, and 1/2 small yellow onion
Chop 1/4 cup chives
3. Mix all ingredients with salmon in mixing bowl
4. Soak 2 Tbsp chia fiber in 2 Tbsp warm water and add to bowl with 2 whole eggs
Add 1 tsp Dijon mustard 1/2 tsp sea salt, 1 tsp pepper an 1/2 tsp garlic. Mix all ingredients together
Form 3/4 in or 1 inch patties and let set and chill in refrigerator.
Cook in a nonstick pan. Cook covered until each side is golden.
1) Serve on a bed arugula/ spring mix tossed with balsamic, honey mustard vinaigrette and Avocado.
Dressing: 1 tsp balsamic, 1 tsp Annie's honey mustard, 1 Tbsp olive oil. Shake together rigorously
2) Serve with black beans and mixed greens with lime and garnish with salsa and greek yogurt
My husband does not like salmon, but he LOVED
this dish!
1. 12 oz salmon grilled lightly seasoned with sea salt, garlic and pepper (make sure all bones are removed)
Cool and shred in medium bowl
2. In a medium skillet sauté 2 diced celery stalks, half finely diced tart apple, and 1/2 small yellow onion
Chop 1/4 cup chives
3. Mix all ingredients with salmon in mixing bowl
4. Soak 2 Tbsp chia fiber in 2 Tbsp warm water and add to bowl with 2 whole eggs
Add 1 tsp Dijon mustard 1/2 tsp sea salt, 1 tsp pepper an 1/2 tsp garlic. Mix all ingredients together
Form 3/4 in or 1 inch patties and let set and chill in refrigerator.
Cook in a nonstick pan. Cook covered until each side is golden.
1) Serve on a bed arugula/ spring mix tossed with balsamic, honey mustard vinaigrette and Avocado.
Dressing: 1 tsp balsamic, 1 tsp Annie's honey mustard, 1 Tbsp olive oil. Shake together rigorously
2) Serve with black beans and mixed greens with lime and garnish with salsa and greek yogurt
Lamb Lollipops
What you will need:
1 Frenched rack of lamb (cut into individual chops)
Grilled Vidalia or sweet onion rings
1 bag of fresh Brussels sprouts cut into small pieces
4 cups of chopped mixed greens
For the Lamb:
season individual chops lightly with garlic herb mixture
1 tsp onion powder
1 Tbsp dried Italian herbs
1 tsp lemon pepper blend
1 tsp garlic
1 pinch of sea salt
Brussels sprouts:
1 Tbsp olive oil
1 tsp apple cider or balsamic vinegar
1 tsp garlic
1 tsp sea salt
1 tsp pepper
Pesto Vinaigrette: in a food processor blend 1 handful of fresh basil, 2 cloves of garlic, juice of 1 lemon, 1 Tbsp grated Parmesan and 3 Tbsp of olive oil. season with sea salt and pepper to taste.
1.Preheat oven to 400 and light charcoal grill.
2.Prep the Brussels sprouts by tossing all ingredients together in medium oven safe dish. Bake for approximately 30 minutes until leaves get crispy.
3. Grill the Onion rings and Lamb Chops. Cook lamb to desired doneness. I like med rare so about 5 minutes on each side. Cook the onions until slightly charred.
4. Prep the salad and toss with 1-2 Tbsp of Pesto Vinaigrette
5. Enjoy your delicious meal you have just prepared!
1 Frenched rack of lamb (cut into individual chops)
Grilled Vidalia or sweet onion rings
1 bag of fresh Brussels sprouts cut into small pieces
4 cups of chopped mixed greens
For the Lamb:
season individual chops lightly with garlic herb mixture
1 tsp onion powder
1 Tbsp dried Italian herbs
1 tsp lemon pepper blend
1 tsp garlic
1 pinch of sea salt
Brussels sprouts:
1 Tbsp olive oil
1 tsp apple cider or balsamic vinegar
1 tsp garlic
1 tsp sea salt
1 tsp pepper
Pesto Vinaigrette: in a food processor blend 1 handful of fresh basil, 2 cloves of garlic, juice of 1 lemon, 1 Tbsp grated Parmesan and 3 Tbsp of olive oil. season with sea salt and pepper to taste.
1.Preheat oven to 400 and light charcoal grill.
2.Prep the Brussels sprouts by tossing all ingredients together in medium oven safe dish. Bake for approximately 30 minutes until leaves get crispy.
3. Grill the Onion rings and Lamb Chops. Cook lamb to desired doneness. I like med rare so about 5 minutes on each side. Cook the onions until slightly charred.
4. Prep the salad and toss with 1-2 Tbsp of Pesto Vinaigrette
5. Enjoy your delicious meal you have just prepared!
Chipotle Skirt Steak with Tomato Avocado Salad
1-2 lb of Skirt steak/Flap Meat
Marinade:
1/4 cup ketchup
1/4 cup lime juice
2 Tbsp water
2Tbsp chipotle adobo sauce
pinch of salt (blend together)
let set on steak for 30 min
Grill on Medium heat to desired temperature
Tomato avocado Salad
2 medium tomatoes diced
2 avocados diced
1/4 red onion in slivers
1/4 cup chopped cilantro
1 Tbsp olive oil
1 lime juiced
1 tsp honey
pinch of salt and pepper
Toss all ingredients together. Chill until ready to serve
Marinade:
1/4 cup ketchup
1/4 cup lime juice
2 Tbsp water
2Tbsp chipotle adobo sauce
pinch of salt (blend together)
let set on steak for 30 min
Grill on Medium heat to desired temperature
Tomato avocado Salad
2 medium tomatoes diced
2 avocados diced
1/4 red onion in slivers
1/4 cup chopped cilantro
1 Tbsp olive oil
1 lime juiced
1 tsp honey
pinch of salt and pepper
Toss all ingredients together. Chill until ready to serve
Grilled Chicken Sausage with Broccoli and Tomato Feta Slices
I Love the whole Foods or Applegate chicken sausages! Great for Breakfast, Lunch, or Dinner.
2 whole sausages grilled or pan seared(pick your flavor).
Tossed with steamed 1 whole head broccoli.
Slice 1 large tomato. Season with salt and pepper. Top with crumbled feta and torn basil.
2 whole sausages grilled or pan seared(pick your flavor).
Tossed with steamed 1 whole head broccoli.
Slice 1 large tomato. Season with salt and pepper. Top with crumbled feta and torn basil.
Roast beef rice cake sandwiches (serves 2-4 people)
What you will need:
1 lb of thinly sliced roast beef or meat of choice
1 pkg of sprouts
1 head of Bibb lettuce
1 avocado sliced
1 pkg Lundberg Farms brown rice cakes
1/2 cucumber sliced thin
Tellegio cheese *optional
1. plate 1 -2 rice cakes on each plate. Spread cheese on rice cake.
2. Add a piece of lettuce to each cake, then sprouts.
3. Place approximately 4 oz of meat on top and finish with cucumber and 2 thin slices of avocado. Enjoy!
1 lb of thinly sliced roast beef or meat of choice
1 pkg of sprouts
1 head of Bibb lettuce
1 avocado sliced
1 pkg Lundberg Farms brown rice cakes
1/2 cucumber sliced thin
Tellegio cheese *optional
1. plate 1 -2 rice cakes on each plate. Spread cheese on rice cake.
2. Add a piece of lettuce to each cake, then sprouts.
3. Place approximately 4 oz of meat on top and finish with cucumber and 2 thin slices of avocado. Enjoy!
Grilled Shrimp Scampi
Ingredients:
1 lb fresh gulf shrimp peeled and deveined
12-16 asparagus spears
3 cloves fresh garlic
1 small shallot
1/4 cup fresh italian parsley
1 lemon
1/4 cup olive oil
sea salt and pepper to taste
Heat grill to medium high heat.
In a food processor mix garlic,parsley, shallots, 1 lemon juiced, olive oil salt and pepper, blend until ingreadients form a nice paste. Toss asparagus spears in 1 Tbsp of mixture and place on grill. Cook approximately 10 minutes or until desired doneness. Finish with fresh squeezed lemon. Next, place shrimp in a medium bowl and toss with 1/4 - 1/2 of the mixture. Add a little extra pepper for flavor on the shrimp. Place desired amount of shrimp on each skewer and grill aproximately 3 minutes on each side. This meal
is very simple, yet delicious!
1 lb fresh gulf shrimp peeled and deveined
12-16 asparagus spears
3 cloves fresh garlic
1 small shallot
1/4 cup fresh italian parsley
1 lemon
1/4 cup olive oil
sea salt and pepper to taste
Heat grill to medium high heat.
In a food processor mix garlic,parsley, shallots, 1 lemon juiced, olive oil salt and pepper, blend until ingreadients form a nice paste. Toss asparagus spears in 1 Tbsp of mixture and place on grill. Cook approximately 10 minutes or until desired doneness. Finish with fresh squeezed lemon. Next, place shrimp in a medium bowl and toss with 1/4 - 1/2 of the mixture. Add a little extra pepper for flavor on the shrimp. Place desired amount of shrimp on each skewer and grill aproximately 3 minutes on each side. This meal
is very simple, yet delicious!
Grilled Herb Parmesean Wings
What you will need:
2 lbs of chicken wings and drumettes
4 cups of chopped heirloom lettuces and super food greens
For the Rub:
1 Tbsp finely grated parmigiano reggiano
1 tsp onion powder
1 Tbsp dried Italian herbs
1 tsp lemon pepper blend
1 tsp garlic
1 pinch of sea salt
For the dressing:
1 Tbsp Dijon Mustard
1/2 tsp Lemon Pepper seasoning
1 tsp Apple cider Vinegar
2 Tbsp olive oil
1. Heat Charcoal grill. You want smoldering red coals. Lightly season wings with sea salt and garlic.
2. Place wings on grill, cook each side until lightly browned then cover about 5-7 minutes.
3. Mix together ingredients for rub.
4. Mix ingredients for dressing in a small bowl until emulsified. Add 1 Tbsp to greens and toss.
5. Remove wings and place in a large bowl. Add about half the rub mixture and toss.
6. Plate 4-6 wings per person and add salad on the side. Enjoy!
2 lbs of chicken wings and drumettes
4 cups of chopped heirloom lettuces and super food greens
For the Rub:
1 Tbsp finely grated parmigiano reggiano
1 tsp onion powder
1 Tbsp dried Italian herbs
1 tsp lemon pepper blend
1 tsp garlic
1 pinch of sea salt
For the dressing:
1 Tbsp Dijon Mustard
1/2 tsp Lemon Pepper seasoning
1 tsp Apple cider Vinegar
2 Tbsp olive oil
1. Heat Charcoal grill. You want smoldering red coals. Lightly season wings with sea salt and garlic.
2. Place wings on grill, cook each side until lightly browned then cover about 5-7 minutes.
3. Mix together ingredients for rub.
4. Mix ingredients for dressing in a small bowl until emulsified. Add 1 Tbsp to greens and toss.
5. Remove wings and place in a large bowl. Add about half the rub mixture and toss.
6. Plate 4-6 wings per person and add salad on the side. Enjoy!
Cilantro lime marinated skirt steak with Grilled stuffed Jalapeños
For The Steak:
1.5 lbs of skirt or flap meat
Place in a casserole dish and marinade.
For the marinade juice 2 limes, 2 Tbsp Olive Oil, 1/4 cup chopped cilantro, 2 cloves of garlic chopped. Salt to taste.
Let set for 30 minutes.
Stuffed Jalapeños
see step by step instructions below
1.5 lbs of skirt or flap meat
Place in a casserole dish and marinade.
For the marinade juice 2 limes, 2 Tbsp Olive Oil, 1/4 cup chopped cilantro, 2 cloves of garlic chopped. Salt to taste.
Let set for 30 minutes.
Stuffed Jalapeños
see step by step instructions below
Grilled Stuffed Jalapeños
1:Hollow out 6 jalapeños by cutting tops. Make sure to remove seeds and vein.
2: Chop and fry bacon 1/2 cup
3: Mix shredded cheddar 1 cup, 4oz softened cream cheese, 1/4 cup shopped scallions, 1tsp cumin, 1 tsp chile powder.
4: Stuff the peppers and grill until softened on med low heat. Keep lid covered.
2: Chop and fry bacon 1/2 cup
3: Mix shredded cheddar 1 cup, 4oz softened cream cheese, 1/4 cup shopped scallions, 1tsp cumin, 1 tsp chile powder.
4: Stuff the peppers and grill until softened on med low heat. Keep lid covered.
Southwestern sea bass with black beans and cilantro rice
(serves 4 adults)
What you will need:
24 oz of sea bass or other medium white fish
2 cups of black beans (soaked and cooked)
1 cup fresh cilantro
1 cup fresh spinach
2 romaine leaves
1/2 medium sweet onion chopped
3 cloves of garlic
1 Tbsp sea salt
1 tsp cumin
1 tsp granulated garlic
1 tsp onion powder
1 lime juiced
2 tsp coconut oil
I cup brown rice
2 cups water
1.In a blender combine water, lime juice, garlic cloves, 1 cup loose chopped cilantro, onion, spinach, romaine leaves, sea salt and 1 tsp coconut oil. Blend all ingredients together until smooth. Place on stove in medium sauce pan and bring to a boil. Add rice and reduce to a simmer. Cover and let cook for approximately 45 minutes or until done.
2. In a small pot warm the beans on low and season with 1/2 tsp of cumin, 1/2 tsp garlic, 1/2 tsp onion powder and sea salt to taste.
3. Preheat oven to 300 degrees. Cut fish into 4 or 6 oz portions and season with cumin, garlic, sea salt, pepper and onion powder to desired spice level. Heat a large oven safe skillet/ cast iron skillet add other tsp of coconut oil. On medium/high heat, sear the fish on both sides for a light golden brown color. Place pan in oven and finish cooking approximately 10 minutes.
4. Plate food 1/2 cup of rice, 1/2 cup of beans and fish on top. Garnish with cilantro and if you want a little spice add some salsa to the fish. I really like Frontera kitchens chipotle salsa.
24 oz of sea bass or other medium white fish
2 cups of black beans (soaked and cooked)
1 cup fresh cilantro
1 cup fresh spinach
2 romaine leaves
1/2 medium sweet onion chopped
3 cloves of garlic
1 Tbsp sea salt
1 tsp cumin
1 tsp granulated garlic
1 tsp onion powder
1 lime juiced
2 tsp coconut oil
I cup brown rice
2 cups water
1.In a blender combine water, lime juice, garlic cloves, 1 cup loose chopped cilantro, onion, spinach, romaine leaves, sea salt and 1 tsp coconut oil. Blend all ingredients together until smooth. Place on stove in medium sauce pan and bring to a boil. Add rice and reduce to a simmer. Cover and let cook for approximately 45 minutes or until done.
2. In a small pot warm the beans on low and season with 1/2 tsp of cumin, 1/2 tsp garlic, 1/2 tsp onion powder and sea salt to taste.
3. Preheat oven to 300 degrees. Cut fish into 4 or 6 oz portions and season with cumin, garlic, sea salt, pepper and onion powder to desired spice level. Heat a large oven safe skillet/ cast iron skillet add other tsp of coconut oil. On medium/high heat, sear the fish on both sides for a light golden brown color. Place pan in oven and finish cooking approximately 10 minutes.
4. Plate food 1/2 cup of rice, 1/2 cup of beans and fish on top. Garnish with cilantro and if you want a little spice add some salsa to the fish. I really like Frontera kitchens chipotle salsa.
Lettuce wrapped fish tacos (serves 4 adults)
What you will need:
2 lbs of cod or medium flaky white fish
1 Tbsp of each cumin, garlic, sea salt,fresh pepper and onion powder. Mix spices together in small bowl
2 heads of Bibb lettuce ( break off 2 leaves per person for shells)
2 large ripe avocados
1/2 small red onion sliced approximately 1/4 cup
1/4 cup chopped cilantro
1 lime
2 Tbsp coconut oil
Pre heat oven to 300 degrees. Heat large cast iron skillet/ oven safe pan on med/high heat, lightly oiling the skillet. Season fish with spice mixture on both sides. Sear fish on both sides until golden brown; finish in the oven for approximately 10 minutes. Prep guacamole: pit the avocados and score the fruit with a knife. scoop out with a spoon into a medium bowl. add cilantro, juice of lime, and red onion and pinch of sea salt to taste. rough mix ingredients together. Place 2 lettuce boats on each plate, place 4 oz of fish in each boat, add 1 Tbsp of guacamole to the taco and if you would like a little kick add a little salsa. Serve with a side of fresh made pinto/black beans if you like. Enjoy!
2 lbs of cod or medium flaky white fish
1 Tbsp of each cumin, garlic, sea salt,fresh pepper and onion powder. Mix spices together in small bowl
2 heads of Bibb lettuce ( break off 2 leaves per person for shells)
2 large ripe avocados
1/2 small red onion sliced approximately 1/4 cup
1/4 cup chopped cilantro
1 lime
2 Tbsp coconut oil
Pre heat oven to 300 degrees. Heat large cast iron skillet/ oven safe pan on med/high heat, lightly oiling the skillet. Season fish with spice mixture on both sides. Sear fish on both sides until golden brown; finish in the oven for approximately 10 minutes. Prep guacamole: pit the avocados and score the fruit with a knife. scoop out with a spoon into a medium bowl. add cilantro, juice of lime, and red onion and pinch of sea salt to taste. rough mix ingredients together. Place 2 lettuce boats on each plate, place 4 oz of fish in each boat, add 1 Tbsp of guacamole to the taco and if you would like a little kick add a little salsa. Serve with a side of fresh made pinto/black beans if you like. Enjoy!