INGREDIENTS:

• 1 lb ground beef
• 1 can of pinto beans
• 1 can of kidney bean
• 1 can of chili beans
• 1 can of ranch style beans
• 1 can of corn
• 1 can of diced tomatoes
• 1 can of rotel
• 1 packet of taco mix
• 1 packet of homestyle ranch dressing mix

DIRECTIONS

• Brown ground beef and drain grease.
• Add all ingredients to crock pot.
• Cook on low for about 2 hours and then set to warm.
• Can also be cooked on stove for about 30 minutes
• Best served with shredded cheese and sour cream on top and cornbread on the side.

INGREDIENTS:

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 20 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1 tsp cilantro 
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Shred chicken, then add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• Stir well and serve with desired toppings.

Original recipe available here.

INGREDIENTS:

• ⅔ cup soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 2 tsp grated ginger
• 2 tbsp chopped green onions
• 1 teaspoon, sesame seeds
• 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
• 1 cup Panko
• chili flakes
• 1 bag frozen shelled edamame
• 2 cup rice, cooked
• cucumber, avocado, yum yum sauce –for serving

DIRECTIONS:

1. In a medium bowl, combine 2/3 cup soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes.
3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.
4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.
5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons soy sauce. Cook another minute, then remove from the heat.
6. To assemble, slice the chicken into thin strips. Add the rice to bowls, top wit cucumber, avocado, chicken, green onions. Spoon over reserved soy sauce and yum yum sauce.

Original recipe available here.

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.

Ingredients:

• 3-4 medium zucchinis
• 1 tbsp avocado oil
• 1 tbsp sesame oil
• 2 garlic cloves- finely minced
• 1 onion- sliced
• 1 lb ground beef
• salt and pepper
• 4 tbsp low sodium soy sauce
• 1 tbsp unsweet applesauce
• 1 tsp BBQ sauce
• 1 tsp red pepper flakes

Directions:

• Spiralize zucchinis and transfer to a large bowl lined with a clean towel. Sprinkle with salt and set aside.
• Add soy sauce, applesauce, bbq sauce and red pepper flakes to a small bowl. Whisk to combine. Set aside.
• Heat a large deep skillet over medium high heat and add avocado and sesame oils. Add onion and garlic to pain and cute until onions are tender and garlic is fragrant (about 3-5minutes) Season with a little salt and upper.
• Add ground beef to skillet. Cook the beef until its browned, about 3-5 minutes.
• Add the sauce to ground beff mixture and stir to combine. Turn the heat up a bit and continue to cook the mixture until the meat begins to caramelize a bit.
• Squeeze as much liquid out of the zucchini noodles as you can and add to the skillet with beef mixture.
• Stir until noodles are warm through, about 2-3minutes.
• Serve and enjoy!