Chipotle Slaw

Ingredients

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

Directions

Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.

Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

Honey Srichach Chicken Foil Packs

Ingredients

1/2 cup uncooked instant brown rice
1/2 cup water
1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4 boneless skinless chicken breasts (from 20-oz package)
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon Sriracha sauce
1 tablespoon chopped fresh cilantro

Directions:

Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.

Cut 4 (10x12-inch) sheets of Reynolds Wrap® Heavy Duty Foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.

In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.

Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Crunchy Baked Tacos

Ingredients

1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Instructions

Preheat oven to 400 degrees.
Brown and drain meat.
Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice

One Pot Mexican Skillet Pasta

INGREDIENTS

1 tablespoon olive oil
1 pound hamburger
1 (15-ounce) can tomato sauce
2 cups salsa, homemade or store-bought
2 cups cooked elbows pasta
1 Roma tomato, diced
1 cup corn kernels
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with

Grilled Veggie Burritos

Ingredients

1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cup Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can Seasoned Black Beans (15 Ounce Can)
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil.

Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside.

Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

Enchiladas

INGREDIENTS

2 1/2 cups enchilada sauce, divided
1 tablespoon olive oil
8 ounces ground beef
1 (4.5-ounce) can diced green chiles
Kosher salt and freshly ground black pepper, to taste
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
1 1/4 cups Monterey Jack cheese, divided
1 1/4 cups shredded cheddar cheese, divided
12 (6-inch) flour tortillas, warmed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

INSTRUCTIONS

Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.

Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
Place into oven and bake until bubbly, about 20 minutes.

Serve immediately, garnished with cilantro, avocado and tomato, if desired.

Sauteed Zucchini Coins

Ingredients:

1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 green onions, chopped
2 tablespoons lemon juice

Directions:

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.

Taco Pie

Ingredients:

2 c. hamburger
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa

Directions:

In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.

Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a forth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.

Beef Enchiladas

Ingredients:

• 1 cup prechopped onion 
• 1 cup beef stock
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 (15-ounce) can unsalted tomato sauce
• 3 cups cooked hamburger meat
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 12 (6-inch) flour tortillas
• Cooking spray
• 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
• 1 cup chopped tomato 
• 1/4 cup chopped fresh cilantro
• 6 tablespoons sour cream

Directions:

1. 1. Preheat broiler to high.
2. 2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
3. 3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Easy Blender Salsa

Ingredients:

1 (14oz) can diced tomatoes
1 (10oz) can rotel
1/2 small onion, roughly chopped
1 clove garlic or 1/8 tsp garlic salt
1/2 - 1 jalapeño (depends on how hot you want it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
Small to medium handful of cilantro, washed
Juice of 1 lime

Directions:

Put all ingredients in the blender and pulse for 30 seconds or so until are ingredients are finely chopped and salsa is desired consistency.

Taste for seasoning and adjust to taste.

Chill and serve.

Makes quart jar.

Guacamole

Ingredients:

4 Avocados

1 Small Onion (Finely Chopped)

1 Garlic Clove (Minced) OR 1 Tsp. Garlic Powder

1 Can Mexican Rotel (Drained)

8 oz. Sour Cream

1 Tsp. Cumin Powder

Juice of one Lime

Salt & Pepper to Taste

Dash of Cilantro

Directions:

1.  Peel & Mash Avocados in a bowl.

2.  Mix in, sour cream, onion, garlic, cumin,  Rotel, lime juice, salt & pepper and cilantro.

3.  Chill for 45 min-an hour before serving as this helps to blend the flavors.

Vegan Tomato Salad with Cucumber, Avocado, Cilantro and Lime

(Makes 2 servings)

6 medium tomatoes, diced into bite-sized pieces (about 2 cups diced tomatoes)

2 medium cucumbers, diced into bite-sized pieces (about 1 cup diced cucumber)

1 avocado, diced into bite-sized pieces

1 cup chopped cilantro (use more or less to taste)

1 T + 2 T fresh squeezed lime juice

1 T best quality extra virgin olive oil

1/4 tsp. Spike seasoning (optional, but good)

salt to taste (I used Vege-Sal, but sea salt would be great here)

Peel avocado and cut into 1/2 inch pieces (I use this method for peeling and cutting an avocado.) Put avocado pieces into plastic or glass bowl and toss with 1 T lime juice. Season generously with salt.

Chop tomatoes, cucumbers, and cilantro and add to avocado in bowl. Whisk together 2 T lime juice and 1 T olive oil (with Spike seasoning if using) then stir gently into salad. Serve immediately. This doesn't keep well, so only make as much as will be eaten right away.

Easy Blender Salsa

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small 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

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

***I only hit pulse for like 15 seconds and that was good with my blender... Just blend until you get the consistency that you want***