Ingredients:

• 1 pound of ground turkey
• ½ pound of ground sausage 
• ½ onion, chopped
• 2 garlic cloves minced
• 1 teaspoon of Italian Seasoning 
• 1 egg
• ⅓ cup of Italian breadcrumbs
• ½ teaspoon salt
• 1/4 teaspoon of pepper
• 1 pound of mozzarella cheese, shredded
• 1 jar marinara sauce

Directions:

• Preheat the oven to 400° degrees.
• Cook chopped onions, a pinch of salt and pepper and Italian seasoning over medium heat until onions are translucent (about 5 mins).
• Then add minced garlic and cook for 30 seconds. Take off heat and add to a large bowl to cool. 
• Once the above mixture is cool, add ground turkey, sausage, egg, breadcrumbs, salt and pepper. Mix to combine. (I use my clean hand 🙂 
• Form into meatballs, I normally use a cookie scoop. 
• Bake on a sheet pan for 20 mins. 
• Add marinara in a 9×13 pan and add meatballs once they are done cooking. Add shredded cheese on top and cook in the oven for an additional 20-25 mins. You can cover it or leave it uncovered if you prefer cheese to get a little brown. 
• Enjoy as is or make sandwiches with some good rolls. 🙂

Ingredients

• 2 pound of ground beef
• 2 bell peppers
• 1 onion
• 2 garlic cloves minced
• 1 teaspoon of salt
• ½ teaspoon of pepper
• ½ C cream cheese
• ½ heavy cream
• 6 slices of provolone 
• Rolls

Directions

• Preheat the oven to 350° degrees.
• Slice peppers and onion into thin strips. I use my food processor and use the shave setting to get them very thin. 
• Cook ground beef on medium heat with a pinch of salt and pepper. Once cooked through add peppers and onions. Cook until softened (about 5 mins). Add minced garlic and cook for 1 more minute.
• Take off heat and add cream cheese, heavy cream, salt and pepper. And mix well.
• Add to a 9×13 pan and cover with cheese slices. Bake for 15-20 minutes uncovered until the cheese is nice and melted on top. 
• Enjoy as is or make sandwiches with some good rolls. 🙂

INGREDIENTS

• 1 pound linguine or fettuccini
• 4 tablespoons salted butter
• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 2 zucchini or yellow summer squash, very thinly sliced
• 1 teaspoon basil (or ½ cup fresh basil)
• 2 tablespoons fresh thyme leaves
• salt and black pepper
• 1 cup heavy cream
• 1 ½ cups grated parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup pasta cooking water. Drain.
2. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until caramelized, 8-10 minutes.
3. Stir in the garlic, zucchini, thyme, basil, and season with salt, pepper. Cook another 5 minutes until golden. 
4. Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened.
5. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes.
6. Remove from the heat. 
7. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!

Original recipe available here.

By Half Baked Harvest

INGREDIENTS

• 1 yellow onion, chopped 
• 1 pound boneless skinless chicken thighs or breasts
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• kosher salt and black pepper 
• 2 cups salsa verde 
• 6 cups low sodium chicken broth
• 1 can (14 ounce) black beans, drained 
• 2 tablespoons lime juice 
• 1/2 cup cilantro, chopped 
• 3 cups cooked rice
• tortilla chips, for serving 
• yogurt, avocado, cheese, and green onions, for serving

DIRECTIONS

1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred the chicken using two forks.

Stir in the beans, lime juice, and cilantro. 

4. Stir the rice into the soup, then ladle into bowls.

5. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!

Original Recipe available here.

By Half Baked Harvest

So delicious with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce!

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 6 chicken breast cutlets
• kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2-2 teaspoons cayenne pepper, to your taste
• 1 yellow onion, chopped
• 2 cups corn (3-4 raw)
• 2 cloves garlic, chopped
• 3 ounces cream cheese, at room temperature
• 4 tablespoons salted butter
• 1 cup whole milk or heavy cream
• 1/3 cup plain Greek yogurt or mayo 
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn, kernels removed from the cob
• 1/4 cup fresh cilantro, chopped

Instructions

1. Place the egg and flour in separate shallow bowls.
2. Season the chicken with salt and pepper.
3. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
4. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. 
6. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 
7. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes.
8. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
9. Reduce the heat to low.
10. Mix in the cream cheese until melted and creamy.
11. Stir in the milk and 1/2 cup water.
12. Slide the chicken into the sauce. Cook until warmed through, 5 minutes. 
13. In a separate skillet, melt the butter until golden.
14. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
15. Cook another minute, then remove from the heat.
16. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.
17. Remove the skillet from the stove.
18. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro. 

Original recipe available here.