Blog Posts

Ground Turkey Baked Taquitos

3/16/2019

INGREDIENTS
1 pound ground turkey
1 can black beans (drained but not rinsed)
2 tbsp water
1 packet taco seasoning
1 cup shredded cheese (we use sharp cheddar)
2-3 tbsp ranch dressing
8 (10-inch) flour tortillas cut in half

DIRECTIONS

Preheat oven to 425 degrees F
In a large sauté pan on medium high, cook ground turkey until all pink is gone.
In small bowl combine black beans, water, ranch, and taco seasoning. Mash black beans while combining the ingredients.
Take ground turkey off the heat, add black bean mash and cheese. Mix well.
Place 2-3 tbsp of mixture in each tortilla. Roll up and place seam side down on baking sheet.
Bake for 15-20 minutes flipping halfway through so both sides get brown.

Optional dipping sauce: 1 cup plain Greek yogurt and 1 cup salsa. Mix until combined. Enjoy!!

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Baked Egg Roll Bites

3/3/2019

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INGREDIENTS
1 1/2 lbs ground beef or pork or any other meat you would like
1 bag pre-shredded coleslaw mix (found near the bagged salads)
1/2 cup water
1 tbsp soy sauce
3-4 cloves garlic, minced
3 tsp fresh ginger, minced
1 tbsp oyster sauce (optional)
pepper or to taste
1 tsp garlic salt

WONTON CHIPS
1 pkg egg roll wrappers cut sheets into quarters
Spray olive oil

DIRECTIONS

In large sauté pan on medium-high heat, add beef, garlic, salt, ginger, and soy sauce; cook until meat it is browned. If you are using a higher fat meat you will need to drain off the fat after it's browned.
Add water and oyster sauce (if using), stir.
Add bag of coleslaw mix on top of meat and stir until combined. Cover and cook down (stirring occasionally), about 10 minutes, or until coleslaw is wilted. Remove from heat and enjoy.

WONTON CHIPS DIRECTIONS

Preheat oven to 400 degrees.
Cut egg roll wrappers into quarters and spray both sides with olive oil.
Bake in preheated oven for 4-5 minutes until bubbly and brown. Keep an eye on these because they go from brown to burnt real fast!
Let chips cool and enjoy with your egg roll bites.

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Thai Coconut Shrimp Soup

2/26/2019

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INGREDIENTS
1 tablespoon olive oil
2 tablespoons grated fresh ginger
Zest of 2 organic limes
1 teaspoon cayenne pepper (if you want completely authentic you can use 2 tsp red curry paste instead)
4 cups chicken broth
3 tablespoons oyster sauce sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, diced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

DIRECTIONS

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lime zest, and cayenne pepper in the heated oil for 1 minute.
Add mushrooms; Cook and stir until mushrooms are soft, about 5 minutes.
Slowly pour the chicken broth over the mixture, stirring continually.
Stir in the oyster sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk
Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

P.S. This is great over a bowl of steamed rice (we use short grain sushi rice)
P.S.S. This soup is super yummy! I will admit that since made it the other night, I have actually dreamt about eating it every day since. LOL So be prepared to have cravings the next day :)

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