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Tasty Foods To Eat and Enjoy
Food Garlic Bread Croissants.jpg
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
The absolute BEST kind of garlic bread – it’s truly irresistible and you won’t be able to stop eating this until they’re all gone! You haven’t really experienced garlic bread until you’ve tried it in croissant form. Yes, garlic bread exists in many entities – from crescent rolls to French bread, but this form really takes the cake.
INGREDIENTS:
• 6 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 tablespoons freshly grated Parmesan
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 4 croissants, split lengthwise
• 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together butter, olive oil, Parmesan, garlic, oregano, basil, and salt; set aside.
• Place croissant halves cut side up, onto the prepared baking sheet and brush each croissant with half of the butter mixture. Place into oven and bake until golden brown and toasted, about 7-8 minutes.
• Serve immediately, brushed with remaining butter mixture, and garnished with parsley, if desired.
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
The absolute BEST kind of garlic bread – it’s truly irresistible and you won’t be able to stop eating this until they’re all gone! You haven’t really experienced garlic bread until you’ve tried it in croissant form. Yes, garlic bread exists in many entities – from crescent rolls to French bread, but this form really takes the cake.
INGREDIENTS:
• 6 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 tablespoons freshly grated Parmesan
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 4 croissants, split lengthwise
• 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together butter, olive oil, Parmesan, garlic, oregano, basil, and salt; set aside.
• Place croissant halves cut side up, onto the prepared baking sheet and brush each croissant with half of the butter mixture. Place into oven and bake until golden brown and toasted, about 7-8 minutes.
• Serve immediately, brushed with remaining butter mixture, and garnished with parsley, if desired.
Recipe Sausage Ragù over Creamy Polenta.jfif
YIELD: Serves 4
This ultra-comforting weeknight dinner skips the pasta in favor of a cheesy, creamy bowl of polenta as the base for a blanket of hearty sausage ragù. Inspired by our love for slow-simmered bolognese, this weeknight version blends the richness of crumbled sausage with bright tomatoes and fresh herbs for a fast sauce that will satisfy the whole family.
Meat Sauce Makes the Meal
You can always sear a few sausages for an easy weeknight meal, but this budget-friendly meat can do so much more. Remove the casings and you’re well on your way to stretching a single pound of sausage into dinner for the whole family.
Seared crumbled pork is enriched with red wine, tomatoes, and fresh herbs and cooks for about 30 minutes until all the flavors meld.
In the meantime make a creamy polenta to serve it over. This dish is pure comfort food, and a dish you can make when you’re looking to make the meat you buy last. Like any good ragù, it tastes even better the next day, so squirrel away some extras to eat as lunch on a soft bun with lots of slaw.
INGREDIENTS
For the ragù:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, peeled and finely chopped
• 1 medium celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound uncooked sweet or spicy Italian sausage, casings removed
• 1/3 cup red wine
• 2 tablespoons tomato paste 1 (28-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/2 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes
For the polenta:
• 4 cups water
• 1 teaspoon kosher salt
• 1 cup polenta or yellow cornmeal
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
INSTRUCTIONS
1. Make the ragù: Heat the oil in a large, high-sided skillet until shimmering. Add the onion, carrot, celery, garlic, 1/2 teaspoon of the salt, and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the sausage, season with the remaining 1/2 teaspoon salt, and cook, breaking up the meat with a wooden spoon, until browned and no longer pink in the middle, 6 to 8 minutes.
2. Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine is almost fully evaporated.
3. Add the tomato paste and stir to coat. Add the tomatoes and their juices, broth, bay leaves, thyme, rosemary, and pepper flakes. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the flavors meld, about 30 minutes. Meanwhile, make the polenta.
1. Make the polenta: Bring the water to a boil in a medium saucepan over medium-high heat. Whisk in the salt and cornmeal. Reduce the
2. heat to low and whisk the polenta continuously until slightly thickened and no longer sticking to the bottom of the pan, 2 to 3 minutes.
3. Cover and continue cooking, stirring and scraping the sides of the pan every 10 minutes, until the polenta is soft and creamy, 25 to 30 minutes total. Remove from the heat and stir in the cheese and butter until fully melted.
4. Remove and discard the bay leaves and thyme and rosemary sprigs from the ragù. Serve the ragù over the polenta.
RECIPE NOTES
Storage: Leftover ragù can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with some milk or water to loosen it up.
This ultra-comforting weeknight dinner skips the pasta in favor of a cheesy, creamy bowl of polenta as the base for a blanket of hearty sausage ragù. Inspired by our love for slow-simmered bolognese, this weeknight version blends the richness of crumbled sausage with bright tomatoes and fresh herbs for a fast sauce that will satisfy the whole family.
Meat Sauce Makes the Meal
You can always sear a few sausages for an easy weeknight meal, but this budget-friendly meat can do so much more. Remove the casings and you’re well on your way to stretching a single pound of sausage into dinner for the whole family.
Seared crumbled pork is enriched with red wine, tomatoes, and fresh herbs and cooks for about 30 minutes until all the flavors meld.
In the meantime make a creamy polenta to serve it over. This dish is pure comfort food, and a dish you can make when you’re looking to make the meat you buy last. Like any good ragù, it tastes even better the next day, so squirrel away some extras to eat as lunch on a soft bun with lots of slaw.
INGREDIENTS
For the ragù:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, peeled and finely chopped
• 1 medium celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound uncooked sweet or spicy Italian sausage, casings removed
• 1/3 cup red wine
• 2 tablespoons tomato paste 1 (28-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/2 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes
For the polenta:
• 4 cups water
• 1 teaspoon kosher salt
• 1 cup polenta or yellow cornmeal
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
INSTRUCTIONS
1. Make the ragù: Heat the oil in a large, high-sided skillet until shimmering. Add the onion, carrot, celery, garlic, 1/2 teaspoon of the salt, and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the sausage, season with the remaining 1/2 teaspoon salt, and cook, breaking up the meat with a wooden spoon, until browned and no longer pink in the middle, 6 to 8 minutes.
2. Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine is almost fully evaporated.
3. Add the tomato paste and stir to coat. Add the tomatoes and their juices, broth, bay leaves, thyme, rosemary, and pepper flakes. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the flavors meld, about 30 minutes. Meanwhile, make the polenta.
1. Make the polenta: Bring the water to a boil in a medium saucepan over medium-high heat. Whisk in the salt and cornmeal. Reduce the
2. heat to low and whisk the polenta continuously until slightly thickened and no longer sticking to the bottom of the pan, 2 to 3 minutes.
3. Cover and continue cooking, stirring and scraping the sides of the pan every 10 minutes, until the polenta is soft and creamy, 25 to 30 minutes total. Remove from the heat and stir in the cheese and butter until fully melted.
4. Remove and discard the bay leaves and thyme and rosemary sprigs from the ragù. Serve the ragù over the polenta.
RECIPE NOTES
Storage: Leftover ragù can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with some milk or water to loosen it up.
Recipe: Hearty Spaghetti and Meatballs.jpg
This spaghetti recipe is light on the sauce, which is more typical of how spaghetti is actually served in Italy. If you would like more sauce, you may want to thin it with water, or add more canned tomatoes to the sauce. Make the sauce and the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti. Feel free to vary the amount of sausage for the sauce. We use anywhere from 1/2 pound to a full pound of Italian sausage, half sweet, half spicy.
INGREDIENTS
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, finely chopped (about 1 1/2 to 2 cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 6 ounces (170 g) Italian sweet sausage (or one 7-to-8-inch link)
• 6 ounces (170 g) Italian hot and spicy sausage (or one 7 to 8-inch link)
• 1 large (28 oz, 794 g) can of crushed tomatoes (or purée a can of whole peeled tomatoes)
• 1-pound (16 oz, 450 g) spaghetti pasta
• Salt
• Freshly grated Parmesan cheese
METHOD
1 Sauté onions and garlic: Heat a tablespoon of extra virgin olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a minute more.
2 Put pasta water on to boil: While the onions are cooking, put a large pot of salted water on to boil for the pasta (4 quarts water, 2 Tbsp salt).
3 Brown the sausage: Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium heat until just lightly browned.
4 Add tomatoes, onions, garlic: Add crushed or puréed canned tomatoes with their juices to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer.
5 Boil the spaghetti pasta: Once the pasta water has come to a rolling boil, add the spaghetti pasta. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl.
Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.
INGREDIENTS
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, finely chopped (about 1 1/2 to 2 cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 6 ounces (170 g) Italian sweet sausage (or one 7-to-8-inch link)
• 6 ounces (170 g) Italian hot and spicy sausage (or one 7 to 8-inch link)
• 1 large (28 oz, 794 g) can of crushed tomatoes (or purée a can of whole peeled tomatoes)
• 1-pound (16 oz, 450 g) spaghetti pasta
• Salt
• Freshly grated Parmesan cheese
METHOD
1 Sauté onions and garlic: Heat a tablespoon of extra virgin olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a minute more.
2 Put pasta water on to boil: While the onions are cooking, put a large pot of salted water on to boil for the pasta (4 quarts water, 2 Tbsp salt).
3 Brown the sausage: Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium heat until just lightly browned.
4 Add tomatoes, onions, garlic: Add crushed or puréed canned tomatoes with their juices to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer.
5 Boil the spaghetti pasta: Once the pasta water has come to a rolling boil, add the spaghetti pasta. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl.
Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.
Dessert Strawberry-cheesecake-cookies-picture.jpg
Chocolate Chip Strawberry Cookies
2 ½cups All-Purpose Flour
1 teaspoon Baking Soda
2 heaping tablespoons Cheesecake Instant Pudding
Mix:
2 sticks Salted Butter, Slightly softened
½cup Granulated Sugar
1 cup Brown Sugar
1 tablespoon Pure Vanilla Extract
2 large Eggs
¾cup White Chocolate Chips
4 ounces Freeze Dried Strawberries
For Topping:
1/2 cup Graham Cracker Crumbs
1/8 teaspoon Cinnamon
Directions:
• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, combine flour, baking soda and pudding mix and set aside.
• In the mixer, cream butter, and sugar on medium speed until light and fluffy -- about two minutes.
• Add the eggs, one at a time, scraping the bowl after each. Add extract and beat until blended.
• With the mixer on medium low, slowly add the flour mixture until fully combined.
• With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed.
• Fold in the white chocolate chips and strawberries. In a small bowl, mix together graham cracker crumbs and cinnamon.
• Scoop dough using a large cookie scoop. Dip the top into the graham cracker crumb mixture.
• Place on prepared baking sheets, 2 inches apart.
• Bake cookies for about 11 minutes, until puffy and golden on edges.
• Remove from oven and cool on sheets for 5 minutes before removing to wire racks to cool completely.
2 ½cups All-Purpose Flour
1 teaspoon Baking Soda
2 heaping tablespoons Cheesecake Instant Pudding
Mix:
2 sticks Salted Butter, Slightly softened
½cup Granulated Sugar
1 cup Brown Sugar
1 tablespoon Pure Vanilla Extract
2 large Eggs
¾cup White Chocolate Chips
4 ounces Freeze Dried Strawberries
For Topping:
1/2 cup Graham Cracker Crumbs
1/8 teaspoon Cinnamon
Directions:
• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, combine flour, baking soda and pudding mix and set aside.
• In the mixer, cream butter, and sugar on medium speed until light and fluffy -- about two minutes.
• Add the eggs, one at a time, scraping the bowl after each. Add extract and beat until blended.
• With the mixer on medium low, slowly add the flour mixture until fully combined.
• With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed.
• Fold in the white chocolate chips and strawberries. In a small bowl, mix together graham cracker crumbs and cinnamon.
• Scoop dough using a large cookie scoop. Dip the top into the graham cracker crumb mixture.
• Place on prepared baking sheets, 2 inches apart.
• Bake cookies for about 11 minutes, until puffy and golden on edges.
• Remove from oven and cool on sheets for 5 minutes before removing to wire racks to cool completely.
Tasty Broiled Lobster Tail.jpg
Broiled lobster tail is a decadent, impressive, but easy-to-make dinner. The preparation isn’t difficult, and this meal can be made at home for a fraction of the cost of eating out. Broiled lobster tail is not a budget meal. Not even a once-a-week meal, at least for us. We eat out about once a month, so I never feel guilty when I want to splurge on something like broiled lobster tail. I actually bought 3 for $15 the day before my birthday this year.
This is a celebratory meal…anniversary, birthday, graduation, promotion, Mother’s Day, Father’s Day. There are a lot of reasons to celebrate during the year! When you think about the cost in the grand scheme of things, a trip to a pretty basic chain restaurant can run you $70+ for a pretty run-of-the-mill meal for a family of four. Why not spend a third of that and get a really special meal every once in a while?
How to prepare broiled lobster tail.
This method is also called “butterflying”. This classic preparation uses the shell as a natural broiling rack.
Lift the lobster meat out of the shell, keeping the bottom connected to the shell and rest it on back on the shell. Preheat broiler. Place lobster tails on a baking sheet about two thirds down from heating element.
Broil 7-10 minutes, or until meat is opaque and cooked through Serve the broiled lobster tail with more melted, clarified butter and maybe steak for a decadent and delicious low-carb and keto friendly meal. Using clarified butter makes it whole 30 compliant.
This is a celebratory meal…anniversary, birthday, graduation, promotion, Mother’s Day, Father’s Day. There are a lot of reasons to celebrate during the year! When you think about the cost in the grand scheme of things, a trip to a pretty basic chain restaurant can run you $70+ for a pretty run-of-the-mill meal for a family of four. Why not spend a third of that and get a really special meal every once in a while?
How to prepare broiled lobster tail.
This method is also called “butterflying”. This classic preparation uses the shell as a natural broiling rack.
Lift the lobster meat out of the shell, keeping the bottom connected to the shell and rest it on back on the shell. Preheat broiler. Place lobster tails on a baking sheet about two thirds down from heating element.
Broil 7-10 minutes, or until meat is opaque and cooked through Serve the broiled lobster tail with more melted, clarified butter and maybe steak for a decadent and delicious low-carb and keto friendly meal. Using clarified butter makes it whole 30 compliant.
Bacon Wrapped Stuffed Jalapeños.jpg
Take some bacon, jalapeno's, cream cheese, shredded cheddar cheese and add some other ingredients, what do you get? These awesome stuffed and bacon wrapped jalapeno's!
Recipe Ingredients:
• 10 to 12 Jalapeno Peppers sliced long ways and seeded
• 6 to 12 pieces Bacon cut in half to wrap peppers
• 8 oz. Cream Cheese
• 1 package Buttermilk Ranch Dressing Mix
• 1 cup of Colby Jack shredded cheese
Cooking Tips:
1. Cajun Trinity: You may have come across recipes calling for this, and wonder what it is. It's simply three ingredients used to start many Cajun dishes: bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.
2. Making a roux: Making a roux is time consuming and needs to be watched carefully! It can burn easily, so stir often. If it burns, you have to throw it out and start all over again.
Directions:
1. Mix Cream Cheese, Buttermilk Ranch Dressing Mix and Colby Jack well for stuffing peppers. Stuff pepper halves and then wrap with half piece of Bacon.
2. Place on cookie sheet with a wire rack inserted to let excess grease drain while cooking. Pre-Heat oven on 350° and cook till bacon is crispy. Let cool slightly and enjoy.
Recipe Ingredients:
• 10 to 12 Jalapeno Peppers sliced long ways and seeded
• 6 to 12 pieces Bacon cut in half to wrap peppers
• 8 oz. Cream Cheese
• 1 package Buttermilk Ranch Dressing Mix
• 1 cup of Colby Jack shredded cheese
Cooking Tips:
1. Cajun Trinity: You may have come across recipes calling for this, and wonder what it is. It's simply three ingredients used to start many Cajun dishes: bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.
2. Making a roux: Making a roux is time consuming and needs to be watched carefully! It can burn easily, so stir often. If it burns, you have to throw it out and start all over again.
Directions:
1. Mix Cream Cheese, Buttermilk Ranch Dressing Mix and Colby Jack well for stuffing peppers. Stuff pepper halves and then wrap with half piece of Bacon.
2. Place on cookie sheet with a wire rack inserted to let excess grease drain while cooking. Pre-Heat oven on 350° and cook till bacon is crispy. Let cool slightly and enjoy.
Dessert: Chocolate Brownies.jpeg
Jumbo Brownies
Yield: 12 jumbo brownies
Ingredients
Ingredient Checklist
• 1 pound unsalted butter
• 1 1/2 pounds semisweet chocolate, chopped
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 large eggs
• 2 1/2 cups sugar
• 2 tablespoons pure vanilla extract
• 2 tablespoons strong-brewed espresso
• 6 ounces semisweet chocolate chips (1 cup)
• 1 cup walnut halves, lightly toasted and coarsely chopped (optional)
•
Directions
Instructions Checklist
• Step 1
Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
• Step 2
In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
• Step 3
Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.
Make Ahead
The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen for up to 3 months.
Yield: 12 jumbo brownies
Ingredients
Ingredient Checklist
• 1 pound unsalted butter
• 1 1/2 pounds semisweet chocolate, chopped
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 large eggs
• 2 1/2 cups sugar
• 2 tablespoons pure vanilla extract
• 2 tablespoons strong-brewed espresso
• 6 ounces semisweet chocolate chips (1 cup)
• 1 cup walnut halves, lightly toasted and coarsely chopped (optional)
•
Directions
Instructions Checklist
• Step 1
Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
• Step 2
In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
• Step 3
Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.
Make Ahead
The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen for up to 3 months.
Food Turkey Tacos.jpg
Turkey Tacos. Ingredients
1 tbsp. olive oil
1 large onion, finely chopped, plus more for serving
Kosher salt
2 cloves garlic, pressed
1 lb. ground turkey
1/2 to 11/2 teaspoons chipotle chile powder
1 tsp. ground cumin
1/2 c. canned tomato sauce
1/2 small head iceberg lettuce, shredded (about 2 cups)
1/4 cup fresh cilantro leaves, roughly chopped
8 hard corn taco shells, warmed
1/2 c. grated extra-sharp Cheddar cheese
Sour cream and lime wedges, for serving
Directions
1. Heat oil in large skillet on medium.
Add onion and 1/4 teaspoon salt and cook, covered,
stirring occasionally, until tender, 6 to 8 minutes.
Stir in garlic and cook 1 minute.
Add turkey and cook, breaking up into small pieces,
5 minutes. Sprinkle with chipotle powder, cumin,
and 1/2 teaspoon salt and cook, continuing to
break turkey up, 2 minutes more.
Stir in tomato sauce and simmer until slightly
thickened, 4 to 5 minutes.
In bowl, toss lettuce with cilantro.
Fill taco shells with turkey and top with
Cheddar, then lettuce. Serve with onion, sour cream,
and lime wedges if desired.
Nutrition Information (per serving):
About 425 calories, 24.5 g fat (9 g saturated), 29 g protein,
775 mg sodium, 23 g carbohydrate, 3 g fiber
1 tbsp. olive oil
1 large onion, finely chopped, plus more for serving
Kosher salt
2 cloves garlic, pressed
1 lb. ground turkey
1/2 to 11/2 teaspoons chipotle chile powder
1 tsp. ground cumin
1/2 c. canned tomato sauce
1/2 small head iceberg lettuce, shredded (about 2 cups)
1/4 cup fresh cilantro leaves, roughly chopped
8 hard corn taco shells, warmed
1/2 c. grated extra-sharp Cheddar cheese
Sour cream and lime wedges, for serving
Directions
1. Heat oil in large skillet on medium.
Add onion and 1/4 teaspoon salt and cook, covered,
stirring occasionally, until tender, 6 to 8 minutes.
Stir in garlic and cook 1 minute.
Add turkey and cook, breaking up into small pieces,
5 minutes. Sprinkle with chipotle powder, cumin,
and 1/2 teaspoon salt and cook, continuing to
break turkey up, 2 minutes more.
Stir in tomato sauce and simmer until slightly
thickened, 4 to 5 minutes.
In bowl, toss lettuce with cilantro.
Fill taco shells with turkey and top with
Cheddar, then lettuce. Serve with onion, sour cream,
and lime wedges if desired.
Nutrition Information (per serving):
About 425 calories, 24.5 g fat (9 g saturated), 29 g protein,
775 mg sodium, 23 g carbohydrate, 3 g fiber
Food TurkeyTaco Salad.jpg
Ingredients
12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
Directions
In a large skillet, cook turkey, peppers, onion, and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
Stir in salsa, beans, chili powder and cumin, heat through.
Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Information
1 cup turkey mixture with 2 cups romaine (calculated without optional toppings): 275 calories, 13g fat (4g saturated fat), 58mg cholesterol, 525mg sodium, 21g carbohydrate (7g sugars, 6g fiber), 18g protein.
Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.
12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
Directions
In a large skillet, cook turkey, peppers, onion, and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
Stir in salsa, beans, chili powder and cumin, heat through.
Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Information
1 cup turkey mixture with 2 cups romaine (calculated without optional toppings): 275 calories, 13g fat (4g saturated fat), 58mg cholesterol, 525mg sodium, 21g carbohydrate (7g sugars, 6g fiber), 18g protein.
Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.
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Image by Elevate
Broccoli Salad.png
Broccoli Salad. Bright and crunchy broccoli salads are perfect for anything from a light lunch on a warm day to a barbeque side dish. And they're a great way to get people to eat more vegetables without making a big deal out of it. A delicious broccoli salad that you’ll love preparing. Delicious, quick, and easy to make. I substitute cauliflower with lettuce sometimes.
INGREDIENTS:
• 1 head broccoli, chopped
• 1 head cauliflower, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• ½ cup sugar
• ½ teaspoon salt
• ½ pound bacon, fried and crumbled
• 1 cup shredded Cheddar cheese
DIRECTIONS:
• Combine the chopped broccoli and cauliflower in a large bowl.
• In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
• Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.
• Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.
Enjoy
INGREDIENTS:
• 1 head broccoli, chopped
• 1 head cauliflower, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• ½ cup sugar
• ½ teaspoon salt
• ½ pound bacon, fried and crumbled
• 1 cup shredded Cheddar cheese
DIRECTIONS:
• Combine the chopped broccoli and cauliflower in a large bowl.
• In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
• Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.
• Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.
Enjoy
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