salsa

 

• 1– 14 oz can diced tomatoes
• 1– 10 oz can original Ro-tel
• 1/2 or 1 small/med red onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2–1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Mexican quinoa

ONE PAN MEXICAN QUINOA

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced (omitted)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (ro-tel)
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

NOTES:

Adapted from Cook Like a Champion

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This delicious recipe brought to you by DAMN DELICIOUS 
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

shrimp fajitas

Sheet Pan Shrimp Fajitas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 1 1/2 pounds of shrimp peeled and deveined
• 1 yellow bell pepper sliced thin
• 1 red bell pepper sliced thin
• 1 orange bell pepper sliced thin
• 1 small red onion sliced thin
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• lime
• fresh cilantro for garnish
• tortillas warmed

Instructions

1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

Fish taco

Tilapia

1.5 t paprika
1.5 t brown sugar
1 t oregano
3/4 t garlic
1/2 t salt
1/2 t cumin
1/4 t red pepper

3 min over MH each side

crock pot chicken burrito

3 or 4 chicken breasts (frozen or not)
1 pkg taco seasoning
1 can ro-tel (undrained)

put in crock pot and cook on LOW for 5 hours

with about 1 hour/30 min left
use forks to shred chicken
throw in frozen corn
15oz can rinsed & drained black beans

when time is up, stir in 1 block of cream cheese