Crunchy Taco Skillet

  • 1 pound ground beef One packet taco seasoning, or your own homemade taco seasoning
  • 1/2 cup salsa Verde
  • 2 cups chicken broth or chicken bone broth is my preference
  • 1 cup white rice
  • 1 cup shredded cheese – I have skipped this and it’s perfectly delicious

Cook your ground beef. Add in taco seasoning and your salsa Verde. Throw in your chicken broth and rice.

Cover and let simmer for another 12 to 15 minutes and serve with sour cream or my favorite Greek yogurt as a side. Crunchy, whole-grain tortilla chips, fresh avocado, cilantro, black olives, or some homemade pico or any other taco toppings you like. If you’re The Chad ketchup. 😳🤔

Slow Cooker Crispy Pork Carnitas

Slow Cooker Crispy Carnitas – Share with a crowd 

Ingredients

Instructions

Recipe Credit The Modern Proper

Crispy Pork Carnitas

Share with a crowd!

Fed & Fit Chile Relleno Breakfast Casserole

Ingredients

  • 1 pound of potatoes
  • 1 pound of calabacita squash
  • 1 teaspoon olive oil
  • 2 pounds of chorizo
  • 6 large roasted hatch chiles*
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 18 eggs

Instructions

  • Preheat the oven to 375 degrees.
  • Slice the potatoes and calabacita squash into thin triangles. Combine with olive oil on a baking sheet and bake for 45 minutes.
  • Heat a pan over medium heat and add the chorizo, removed from its casing, to create sausage crumbles.
  • Rinse the hatch chile peppers under running water to remove the outside paper-like skin and the seeds. Dry the chiles with paper towels then slice into one inch strips.
  • After the vegetables are done roasting, layer them in the bottom of a large 9×13 inch pan.
  • Reduce the oven temperature to 350 degrees.
  • Add half of the chorizo on top of the vegetables, and then add half of the hatch chile pepper strips on top of the chorizo.
  • Next, whisk the eggs with salt and pepper and pour over the dish.
  • Add remaining chorizo and chiles on top of the egg mixture.
  • Bake the casserole for 25-30 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).
  • Let cool for at least 5 minutes then slice and serve.* I used chicken chorizo sausage here because the pork chorizo is just a little too greasy for me!*

Recipe Notes

If you can’t find pre-roasted hatch chiles, follow these instructions to roast them:

  1. Set your oven to broil. Line a baking sheet with aluminum foil.
  2. Place the poblano peppers on the foil and place under broiler until blistered and slightly blackened. This will take approximately 10 minutes – turn them over every 3 minutes to be sure they are evenly charred.
  3. Once they peppers are evenly blistered and charred, remove from oven and let cool.
  4. Once the peppers are cool to the touch, remove their skin and seeds under running water or in a bowl of water.

Chile Relleno Breakfast Casserole

5 Meals – 5 Ingredients – The Whole Family will LOVE!

 

BBQ chicken twice baked potatoes

Ingredients:

  • 4 Medium Sweet potatoes
  • 1 tbsp extra virgin olive oil
  • Kosher Salt
  • Fresh ground black pepper
  • 2 cups shredded rotisserie chicken
  • 1/2 cup barbecue sauce, plus more for serving
  • 2 cloves garlic minced
  • 1/2 small red onion thinly sliced to quarter moons
  • 1 small jalapeno thinly sliced
  • Shredded smoked gouda

Step #1 Preheat oven to 375 Degrees. Place Sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper.

Step #2 Bake until tender, about 1 hour depending on size. Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well.

Step #3 In a medium bowl, toss chicken with barbecue sauce and garlic. Stuff into sweet potatoes, then top with red onion, jalapeño, and Gouda. Return to oven and bake until cheese is melty and chicken is warmed through, about 15 minutes more.

Step #4 Drizzle with barbecue sauce before serving.

 

 

Cajun Chicken

Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 cup medium onion, diced
  • 1 cup red and green bell pepper, diced
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1 cup shredded cheddar
  • 2 tbsp Cajun seasoning

Step #1 Preheat oven to 350°. In a large ovenproof skillet over medium heat, heat oil. Add onions and peppers and cook until soft, 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

Step #2 With a sharp paring knife, create a pocket in each chicken breast. Stuff each with vegetable mixture, then top with cheddar. Season chicken all over with Cajun seasoning, salt, and pepper.

Step #3 Add chicken to skillet and bake until cooked through, about 25 minutes.

 

Baked chicken thighs

Ingredients:

  • 3 lb (6-8) bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup unsalted butter, softened to room temperature
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tbsp fresh thyme leaves
  • 1 lemon, cut into rounds
  • 1 lb baby potatoes, quartered
  • 1 tbsp freshly chopped parsley, for garnish (optional).

Step #1 Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.

Step #2 In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.

Step #3 Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden. Garnish with parsley before serving, if desired.

 

Garlicky Lemon Mahi-mahi

Ingredients:

  • 3 tbsp butter, divided
  • 2 tbsp extra-virgin olive oil, divided
  • 4 (4-oz.) mahi-mahi fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus
  • 3 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1 lemon, sliced Zest and juice of 1 lemon
  • 1 tbsp freshly chopped parsley, plus more for garnish

Step #1 In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.

Step #2 To skillet, add remaining 1 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.

Step #3 To skillet, add remaining 2 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce.

Step #4 Garnish with more parsley before serving.

 

Crispy Air Fryer Pork Chops

Ingredients:

  • 4 boneless pork chops, about 1″-thick
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup finely grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp smoked paprika 1
  • /2 tsp freshly ground black pepper

Step #1 Pat pork chops dry with paper towels, then coat both sides with oil.

Step #2 In a medium bowl, combine Parmesan, garlic powder, salt, onion powder, paprika, and black pepper. Coat both sides of pork chops with Parmesan mixture, pressing to adhere.

Step #3 In an air-fryer basket, arrange pork chops in a single layer. Cook at 375°, flipping halfway through, until an instant-read thermometer inserted into thickest part of pork chop registers 145°, about 9 minutes. Step #4 Let pork chops rest about 10 minutes before serving.

Cottage Cheese Parfait Toast

Ok I thought this was so odd when I saw it but I tried it and 🙌🙌🙌

Cottage Cheese Parfait Toast

INGREDIENTS

  • 1 piece of your favorite whole wheat toast
  • 90 g low fat cottage cheese again, my favorite brand is by FAR Knudsen
  • About ½ tbs of Walden Farms Maple Walnut syrup I find mine at Stater Brothers, Ralphs, and Sprouts.
  • 25 g thinly sliced peaches or your favorite fruit!
  • 3 g natural peanut butter
  • 3 g of your favorite granola I LOVE Purely Elizabeth
  • A dash of cinnamon and sometimes a light sprinkle of flake salt

 

  • INSTRUCTIONS

    • Stir syrup into your cottage cheese
    • Spread cottage cheese/syrup mixture on toast
    • Top with fruit, granola, peanut butter, cinnamon, and optional salt.
    • Sink your teeth in.

    Serving: 1 toast | Calories: 201kcal |

    Carbohydrates: 27.3g | Protein: 15.6g | Fat: 5g

  • ps://www.instagram.com/reel/CatOw3QgYlp/?utm_source=ig_web_copy_link

4 Tips for Meal Prep Beginners

Keep it simple to see success!https://www.instagram.com/reel/CaoJ5XBAXyp/?utm_source=ig_web_copy_link

 

Thanks to Lillie Eats & Tells for this great recipe! https://lillieeatsandtells.com/cottage-cheese-parfait-toast/

Gnocchi-Cauliflower Skillet Casserole

Coming at you with a Five Ingredient Friday recipe!

This is sooo good and if you need to be gluten free trader joes has AMAZING gluten free cauliflower gnocchi.

I added in another pound of ground turkey sausage to pump up the protein a little. 

Ingredients

  • 8 ounces (227g) uncooked chicken Italian sausage
  • 6 cups (385g) cauliflower, chopped
  • 1 1/2 cups (355ml) low-sodium marinara sauce
  • 1 pound (454g) vacuum-packed gnocchi
  • 1 cup (112g) part-skim mozzarella, grated

Directions

Heat a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Remove sausage from casings and crumble into the pan. Cook until browned, stirring to crumble, about 5 minutes.

Add cauliflower and 1/2 cup (118ml) water; cover, reduce heat to medium, and cook for 5 minutes. Stir in marinara sauce and gnocchi; cover, reduce heat to medium-low, and cook until cauliflower and gnocchi are tender, about 6 minutes.

Preheat the broiler to high. Uncover the pan, and sprinkle evenly with cheese. Broil until the cheese melts, 1–2 minutes.

https://blog.myfitnesspal.com/gnocchi-cauliflower-skillet-casserole/