Chicken Street Tacos

 

Ingredients

2 lbs boneless chicken thighs
12 corn tortillas
3 ripe avocados
1 white onion
1 bunch fresh cilantro
2 limes
4 oz queso fresco cheese
2 tsp chili powder
1 tsp cumin
1 tsp paprika

Instructions



Season chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes.



Mash avocados with lime juice and salt to make fresh guacamole. Set aside.



Dice onion finely, chop cilantro, crumble cheese, and cut lime into wedges.



Cook seasoned chicken in a hot skillet for 6-8 minutes per side until charred and cooked through.



Warm corn tortillas on a dry skillet or over open flame until pliable and lightly charred.



Slice chicken and fill tortillas with meat, guacamole, onions, cilantro, and cheese. Serve immediately.

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German Skillet

 

Ingredients

  • 1.5 lbs Red Potatoes
  • 1 medium Onion, large chop
  • 14 oz German Sausage or Keilbasa, sliced ½" thick
  • 1 cup Sauerkraut, drained
  • ½ cup Heavy Cream
  • 2 tablespoon Brown Mustard (or favorite German mustard)
  • Oil
  • Salt

Instructions

  • Cut red potatoes in half then slice ¼" thick so you have half rounds.
  • Add potatoes to salted pot of boiling water and cook till almost cooked through.
  • While potatoes are cooking add sausage and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion)
  • Drain potatoes from water once done cooking and add to oiled skillet to brown. (Recommend nonstick skillet)
  • Once potatoes have browned and finished cooking through add sausage and onion mixture back to the skillet, along with sauerkraut.
  • Add heavy cream and mustard to the pan and stir to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
  • Serve immediately.
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Cheeseburger Pasta

 

Ingredients

  • 1 pound lean ground beef, or ground turkey
  • 1 large yellow onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth, or chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon seasoned salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 8 oz small pasta shells, or small elbow pasta (Keep in mind 8 oz is half of a normal 1lb box of pasta.)
  • ½ cup heavy cream, or half and half
  • 2 cups shredded cheddar cheese
  • salt and pepper, to taste

Instructions 

  • In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
  • Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
  • Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
  • Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Bring to a simmer, cover with lid and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally. If your noodles are not cooked through and you're running out of liquid, add an extra 1/4 to 1/2 cup broth as needed.
  • Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef. Remove from the heat and let it rest for a minute or two so the sauce can thicken, then serve immediately!
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Crispy Tofu Stir Fry

 

Ingredients

Tofu

Sauce

  • 5 cloves garlic
  • 1 tablespoon oil I used avocado oil
  • ⅓ cup low sodium tamari or soy sauce MUST be low sodium!
  • 2 teaspoon toasted sesame oil
  • 2-3 tablespoons honey or maple syrup depending on preference
  • 1 tablespoon rice vinegar
  • 1 tablespoon corn starch
  • 4 tablespoons water divided
US Customary – Metric

Instructions

  • Preheat the oven to 400 Fahrenheit. 
  • Drain the excess liquid from the tofu and dry it off with a towel*. 
  • Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
  • Toss with the cornstarch and the breadcrumbs until all pieces are evenly coated. 
  • Add to the baking tray lined with parchment paper and bake for 30-35 minutes or until golden brown.
  • During the final 10 minutes, prep the sauce.
  • Mince the garlic and saute with 1 tbsp oil in a small saute pan for 2-3 minutes or until lightly browned.
  • Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
  • Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan. 
  • Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens. 
  • When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired and serve over rice with steamed broccoli or enjoy as is!
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