Corn Recipes 30 healthy Dishes for every day

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Introduction Mexican Cornbread Crock Pot Mexican Casserole Slow Cooker Wild Rice Pilaf with Corn and Basil BLT Sliced Salad Shrimp Guacamole Bites Cheesy Chicken Enchilada Sweet Potato Fries Chicken Tortilla Casserole Blackened Zucchini Tacos Cheesy Corn Quinoa Casserole with Chicken Crock Pot Corn Chowder Crock Pot Healthy Nachos Slow Cooker Chicken Enchilada Soup Easy Taco Soup Corn Dip Chipotle Burrito Bowl with Chicken Quinoa and Avocado Spicy Sriracha Cornbread Sausage Stuffing Southwest Farro Salad with Corn and Tomatoes Grilled Corn Salad with Avocado and Tomato Mexican Quinoa Healthy Beef Taco Skillet Crock Pot Creamed Corn Crockpot Mexican Chicken Healthy Taco Salad Bang Bang Shrimp Tacos Mexican Street Corn Quinoa Salad King Ranch Chicken

Tofu Tacos Instant Pot Mexican Casserole Shrimp Corn Chowder Cajun Shrimp Boil Foil Packets

Introduction In this book, you will see 30 recipes with the ingredient (corn) The book will mainly feature delicious and healthy Mexican food. These recipes are great for family gatherings.

Mexican Cornbread

YIELD : 16 PIECES PREP TIME: 15 MINS

COOK TIME: 30 MINS TOTAL TIME: 45 MINS

Ingredients One-quarter cup unsalted butter 3 tbsp honey one cup yellow cornmeal — I like average grind for the texture half cup white whole wwarmth flour two tsps baking powder half tsp baking soda half tsp kosher salt two eggs — at approximately 25 °C one cup low-fat buttermilk — at approximately 25 °C; either one cup 2% milk mixed with one tbsp lemon juice either white vinegar one half cups freshly grated sharp cheddar, cheddar jack, either pepper jack cheese, either a blend — divided one (7-ounce) can Mexican-style corn — drained (approximately one cup) one big jalapeño pepper — seeded, membranes take awayd, and minced two green onions — sliced, divided (approximately One-quarter cup)

Instructions 1. Line some 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. slightly coat with nonstick spray. put aside.

2. Melt the butter in a average microwave-safe mixing bowl and put aside to cool to approximately 25 °C. 3. In a big, else bowl, blend along the cornmeal, flour, baking powder, baking soda, and salt. 4. Add the eggs to the bowl with the softened butter and blend till blended. Stir within the buttermilk and honey. place the wet ingredients to the dried ingredients and, by hand, stir carefully simply till mixd. The batter possibly lumpy. Carefully stir in one cup of the cheese, corn, jalapeño peppers, and half of the green onions. allow the batter sit at approximately 25 °C for 20 mins whereas you prewarmth the oven. 5. Place a rack within the middle of your oven and prewarmth the oven to 350 degrees F. Pour the batter in the prepared pan and smooth the top. Strew the remaining green onions and half cup cheese on top. Prepare in oven the cornbread for 28 to 32 mins, either till middle is set, the top is golden brown, and a toothtake inserted within the middle comes out clean. allow cool within the pan, then employing the parchment paper, lift this onto a cutting board. For tidy slicing, allow cool completely. For warm, messy slices, slice right away and enjoy!

Crock Pot Mexican Casserole

YIELD : 8 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 6 HRS TOTAL TIME:

6 HRS 15 MINS

Ingredients one tbsp extra-virgin olive oil one pound ground turkey — either chicken, I used 93% lean ground turkey one average yellow onion — diced one cup unprepared quinoa two cans red enchilada gravy — (ten ounce cans) (mild either average) one can black beans — (15 ounces), drained and rinsed one can fire-roasted diced tomatoes within their juices — (15 ounces) one cup corn kernels — fresh either frozen one red bell pepper — cored and diced one green bell pepper — cored and diced two tbsp chili powder one tbsp ground cumin one tsp garlic powder half cup water one cup shredded Mexican blend cheese — divided For submitting: sliced fresh cilantro — diced avocado, sliced green onion, sour cream either plain Greek yogurt

Instructions 1. Warmth the olive oil in a big skillet either Dutch oven over average high. place the turkey and onion. prepare and stir, breaking up the turkey as you go, till the turkey is no longer pink, approximately 5 mins. Place to the down of a big slow cooker. 2. To the slow cooker, place the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and half cup water. Stir to mix, then overlay and prepare on high for two half to 3 hours either poor for 5 to 6 hours, till the liquid is absorbed and the quinoa is tender. 3. Take away the lid and stir. Taste and adsimply any seasonings as desired. Stir in half cup of the shredded cheese, then strew the remaining cheese over the top. Overlay and prepare on high till the cheese softens, approximately ten to 15 mins. submit hot with any desired toppings.

Recipe Notes Make this ahead: You’ll sauté the turkey and onions up to one day in advance and chop the peppers one day in advance as good. Keep within the refrigerator in else containers, then place to the slow cooker therefore to the directions just as ready to cook. Keep leftovers within the refrigerator for up to 4 days either chill for 3 months. allow thaw overnight within the refrigerator and rewarmth carefully within the microwave either in a casserole dish, covered, within the oven.

Slow Cooker Wild Rice Pilaf with Corn and Basil

YIELD : TEN SUBMITTINGS PREP TIME:

TEN MINS COOK TIME: 3 HRS 35 MINS TOTAL TIME: 3 HRS 45 MINS

Ingredients two tsps extra-virgin olive oil two average sweet onions — either yellow onions, sliced (approximately 3 cups) two cloves garlic — minced two big red bell peppers — sliced (approximately 3 half cups) three-quarters cup unprepared wild rice blend — rinsed and drained (I love this one; this is another option, though this is not gluten free) one cup chilled whole kernel corn — either corn slice from the cob one tsp kosher salt half tsp black pepper one tbsp lemon juice half cup toasted pine nuts — either sliced toasted pecans half cup sliced fresh basil

Instructions 1. Lightly coat a 3- to 4 half-quart slow cooker with nonstick spray. Warmth the oil in a big skillet over average heat. place onions and garlic. prepare simply till the onions begin to soften, approximately 5 mins. 2. To the slow cooker, place the onion mix, bell peppers, unprepared rice, corn, salt, and pepper. Pour one half cups very hot water over the top. Stir to mix, cover, and prepare 3 half to 4 hours on poor either two to 3 hours on high. 3. Just as ready to serve, stir within the lemon juice, toasted pine nuts, and basil. Taste and place additional salt as desired. Enjoy warm.

Recipe Notes Cooking times can vary widely based on the model and size of your slow cooker. Be sure to check the rice early, especially supposing you are employing a bigrsize slow cooker, to prepare sure this does not overdo. Keep leftovers within the refrigerator for up to 4 days. Rewarmth carefully within the microwave.

BLT Sliced Salad

YIELD : 12 CUPS APPROX. (3–4 MAIN, 6 SIDE SALADS) PREP TIME: 25 MINS COOK TIME: 15 MINS TOTAL TIME:

30 MINS

Ingredients FOR THE BLT SLICED SALAD: 8 slices thick-slice bacon — approximately 9 ounces half cup julienned sun-dried tomatoes — not the kind packed in oil 8 cups kale — tough stems take awayd and sliced (approximately 14 to 16 ounces with stems either 8 ounces without) One-quarter tsp kosher salt one pint cherry tomatoes — halved one half cups sweet corn kernels — fresh, chilled and thawed, either drained from a can half cup crumbled feta cheese One-quarter cup delicately sliced green — either red onion FOR THE DRESSING: One-quarter cup fresh lime juice — from approximately two average limes two tbsp extra-virgin olive oil three-quarters tsp smoked paprika One-quarter tsp kosher salt

Instructions 1. Warmth up oven to 400 degrees F. Prepare in oven the bacon. As cooked, take away to a plate and pat dry. allow cool, then chop. 2. Meanwhereas, place the sun-dried tomatoes in a small bowl. Top with very hot water and allow sit for a several mins to rehydrate whereas you prepare the else ingredients. Drain and pat dry. 3. Place the sliced kale in a big submitting bowl. Strew with kosher salt. Massage with your hands by grabbing big handfuls a several at a time and squeezing carefully till the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!). place the drained sun-dried tomatoes, cherry tomatoes, corn, feta, and green onion. 4. Prepare the dressing: In a small bowl either big measuring cup, stir along the lime juice, olive oil, smoked paprika, and salt. Drizzle over the salad and toss to coat. Supposing time allows, allow rest within the refrigerator for 15 mins either submit immediately.

Recipe Notes Keep leftovers in some airtight container (or a bowl tightly covered with plastic cover) within the refrigerator for up to 3 days. Before submitting, toss with a little extra lime juice and pinch of salt. For faster prep, chop and prep the kale and else salad ingredients whereas the bacon bakes.

Shrimp Guacamole Bites

YIELD : 28 BITES, APPROX. PREP TIME:

25 MINS COOK TIME: 5 MINS TOTAL TIME: 30 MINS

Ingredients one pound raw big shrimp — 25–30 count, peeled and deveined, approximately 28 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water) two tsps extra-virgin olive oil one half tsps chili powder half tsp cumin One-quarter tsp smoked paprika One-quarter tsp kosher salt one cup prepared guacamole — I used Sabra Spicy for some extra kick two tbsp fresh lime juice one tbsp sliced fresh cilantro — plus additional for garnish Bite-sized round corn tortilla chips — one per shrimp Crumbled feta cheese either queso fresco — for submitting

Instructions 1. Place a rack within the middle of your oven and prewarmth the oven to 400 degrees F. Place the shrimp in a big mixing bowl, drizzle with olive oil, then strew with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then unfold the shrimp on in a single stratum on a big baking sheet. Roast for 4 to 6 mins, simply till the shrimp are opaque and prepared through. (Dont overdo, either the shrimp possibly chewy.) put aside. 2. In a small bowl, mix the guacamole with the lime juice and one tbsp cilantro. 3. To assemble the bites: Top every tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. submit at approximately 25 °C.

Recipe Notes Because the guacamole softens the chips as the bites sit, I advised assembling the bites instantly before submitting. Supposing you’d like to prep ahead, you’ll roast the shrimp a several hours in advance. allow come to approximately 25 °C before topping the chips. The guacamole can also be stirred with the cilantro and lime juice a several hours in advance. Keep this within the refrigerator in some airtight container with plastic cover Puted on the guac’s surface to deter browning.

Cheesy Chicken Enchilada Sweet Potato Fries

YIELD : 8 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 25 MINS

TOTAL TIME: 35 MINS

Ingredients 6 ounces sweet potato fries — homemade either keep bought two cups prepared shredded chicken* — approximately 7 ounces one can Old El Paso Red Enchilada gravy — (ten ounces) , hot either mild, either one One-quarter cups homemade red enchilada sauce three-quarters cup Greek yogurt — either sour cream 2-3 tbsp milk 8 ounces freshly grated sharp cheddar, — Monterey jack, either similar cheese half cup black beans — rinsed and drained one-third cup whole kernel corn — fresh from the cob, canned and drained, either chilled and thawed One-quarter cup diced red onion — approximately half of one small red onion one big jalapeño pepper — cored, seeded and diced half cup sliced fresh cilantro

Instructions 1. Bake sweet potato fries therefore to package either recipe instructions. Take away from the oven and change the oven temperature to broil. 2. In a small bowl, mix the shredded chicken and enchilada sauce, then toss to coat. In a small, else bowl, stir along the Greek yogurt (or sour cream) and two tbsp milk. Supposing necessary, keep adding milk, one tsp at a time, till you have a thick however pourable consistency. 3. Throw about the chicken over the prepared in oven fries, reserving any gravy that remains within the bowl. Strew with the cheese, black beans, corn, red onion, and jalapeño. Comeback the fries to the oven and broil till the cheese softens, approximately one minute. Take away from the oven and drizzle with the reserved enchilada gravy and Greek yogurt mix. Strew with fresh cilantro. submit warm.

Chicken Tortilla Casserole

YIELD : 6 SUBMITTINGS PREP TIME: 15 MINS COOK TIME: 45 MINS

TOTAL TIME: 1 HR 15 MINS

Ingredients one half pounds boneless skinless chicken breasts* — prepared and shredded two tsps extra-virgin olive oil one big onion — sliced one green bell pepper — cored and sliced one red bell pepper — cored and sliced one jalapeno — cored and diced two cloves garlic two tsps ground cumin one tsp dried oregano half tsp kosher salt One-quarter tsp black pepper one can tomato gravy — (28 ounces) one half cups chicken stock 3 tbsp Tabasco Jalapeno gravy — plus additional for submitting 18 (6-inch) corn tortillas two cups freshly grated Monterey Jack cheese — (8 ounces) If you want — for submitting: salsa, sliced avocados, lime juice, plain Greek yogurt (or sour cream), sliced fresh cilantro

Instructions 1. Prewarmth the oven to 375 degrees F. Coat a 9x13inch casserole dish with baking spray. Supposing needed, prepare and shred chicken . 2. Warmth the olive oil in a big, deep skillet over average high, then place the onion, green bell pepper, red bell pepper, and jalapeno. Fry till the veggies are tender, approximately ten mins. place the garlic, cumin, oregano, salt, and pepper and prepare till fragrant, approximately 30 seconds. place the tomato sauce, chicken stock, and Tabasco Jalapeno sauce, then stir to mix. allow the gravy simmer for 12 mins. 3. Assemble the casserole: unfold a thin stratum of the gravy on the down of the prepared baking dish. place 6 tortillas on top so that they overlay the sauce, overlapping as needed. Top with one-third of the chicken, half cup of the cheese, then one-third of the remaining sauce. recur the process twice more, sprinkling the last half cup of the cheese over the top. 4. Overlay then pan with foil, then Prepare in oven for 35 mins. Take away the foil, comeback the pan to the oven, then Prepare in oven for ten additional mins, till the casserole is hot and bubbly and the cheese is softened. allow rest 5 mins. submit hot with desired toppings.

Blackened Zucchini Tacos

YIELD : 4 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 15 MINS

TOTAL TIME: 25 MINS

Ingredients two tbsp extra virgin olive oil — divided two tsps chili powder one tsp ground cumin half tsp kosher salt One-quarter tsp ground cayenne pepper two average zucchini — slice in half-inch round disks one average red onion — diced three-quarters cup corn — slice from the cob (approximately one ear—or substitute frozen, thawed corn) two tsps minced garlic one can poor sodium black beans — rinsed and drained 8 Old El Paso Flour Tortillas — Fajita/Taco Size (to prepare gluten free, swap corn tortillas) Toppings: Sliced radishes — cilantro, sour cream, feta, lime wedges

Instructions 1. In a big skillet, warmth one half tbsp of the olive oil over average high. Whereas the oil heats, mix the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. As the oil is hot and shiny, place the zucchini rounds in a single layer, then strew with half the spice mix. allow prepare till the first side is golden, approximately 4 mins, then flip, strew with the remaining spice mix, and prepare on the else side till this is golden as good, 3-4 additional mins. Take away to a plate and overlay to keep warm. 2. Decrease the skillet warmth to average low. place the onion and corn and allow prepare till beginning to soften, approximately 5 mins. place the garlic and beans, then prepare till the garlic is fragrant and the beans are heated through, approximately 2-3 mins. 3. Supposing desired, toast the tortillas over a gas burner either overlay with a slightly damp paper either kitchen towel and warm within the microwave. Fill tortillas with the bean mix and reserved zucchini slices, then place any desired toppings. Enjoy immediately.

Recipe Notes The leftover taco filling possibly stored within the refrigerator for up to four days. To reheat, warm this in a sauté pan with a little bit of olive oil.

Cheesy Corn Quinoa Casserole with Chicken

YIELD : 4 -6 SUBMITTINGS PREP TIME: 20 MINS COOK TIME:

20 MINS TOTAL TIME: 50 MINS

Ingredients 3 cups reduced sodium chicken bouillon — divided one cup unprepared quinoa one tbsp extra virgin olive oil — plus two tsps, divided two average boneless skinless chicken breasts, — slice in bite-sized pieces (approximately one pound —omit either substitute one can of rinsed white either black beans to prepare the dish vegetarian) one tsp kosher salt — divided half tsp black pepper — divided two cups white corn — either yellow corn, slice from the cob (approximately two big ears) two small zucchini — diced (approximately two cups) one red bell pepper — (or orange) seeded and diced 3 green onions — sliced 3 cloves garlic — minced two tbsp unsalted butter two Tbsp all purpose flour — to prepare gluten free, employa gluten free all-purpose flour blend one cup non-fat milk one tsp dried oregano half tsp dried basil one half cups freshly grated reduced fat cheese — divided (I used half mozzarella, half extra sharp cheddar), approximately 6 ounces

Instructions 1. Bring two cups chicken bouillon to a boil in a saucepan, then place the quinoa. Decrease warmth to a simmer, cover, and allow prepare till the liquid has been mostly absorbed and the quinoa is tender, approximately 15 mins, depending on the brand of quinoa you purchase. Keeping the pan covered, take away from warmth and allow stand ten mins. Uncover, slightly fluff with a fork, and put aside. 2. Warmth up oven to 350 degrees. spatter some 8x8inch baking dish either else 2-quart casserole dish with nonstick spatter then put aside. 3. Warmth one tbsp olive oil in a big, deep skillet either Dutch oven over average high. place the chicken, half tsp salt, and One-quarter tsp black pepper. prepare the chicken simply till no longer pink on the outside (it does not must to be completely prepared through), approximately 3 mins. With a slotted spoon, take away the chicken to a plate and put aside. 4. Decrease the skillet warmth to average. place the remaining two tsps olive oil, diced bell pepper, corn, zucchini, garlic, and half of the green onions. prepare till frangrant and the corn is softened, approximately 5 mins. Take away to the plate with the chicken. 5. Melt the butter within the skillet, then strew the flour over the top and briskly blend to coat the flour with butter and break this up. allow prepare till the flour is golden and smells slightly nutty, approximately 30 seconds to one minute, Slowly pour within the remaining one cup chicken broth, then the milk, adding a several splashes of liquid at a time. blend constantly and pause as needed to break up any lumps. place the oregano and remaining half tsp salt and One-quarter tsp black pepper. Increase the warmth to bring the mix to a

simmer, then decrease the warmth and allow carefully bubble till the gravy has thickened slightly, approximately 5 mins, mixing often. 6. Take away skillet from heat, then stir within the prepared quinoa, chicken, reserved veggies, and half of the cheese. The mix possibly liquidy. Attentively pour in the prepared baking dish and strew the remaining cheese and green onions on top. 7. Place the mix on top of a rimmed baking sheet (this can catch any spill over). Prepare in oven for 20-25 mins, till the top is golden and bubbly. allow cool ten mins, then serve.

Recipe Notes This Cheesy Quinoa Casserole possibly chilled prepared in oven either unprepared in oven. allow thaw within the refrigerator overnight prior to baking either reheating. Keep leftovers in some airtight container within the refrigerator for up to 4 days.

Crock Pot Corn Chowder

YIELD : 6 SUBMITTINGS PREP TIME: TEN MINS COOK TIME:

6 HRS TOTAL TIME: 6 HRS TEN MINS

Ingredients one pound boneless skinless chicken thighs — trimmed of glut fat three-quarters tsp kosher salt half tsp black pepper half tsp dried rosemary One-quarter tsp ground cayenne pepper 32 ounces corn — fresh, frozen, either canned (supposing employing canned, drain first) one cup sliced yellow onion — approximately half big onion two tsps minced garlic 3-4 cups low-sodium chicken stock — either vegetable stock, divided One-quarter cup plain Greek yogurt — non-fat, 2% either whole, depending on your preference, plus additional for submitting one red bell pepper — cored and sliced (approximately one and half cups) Sliced green onion — if you want, for submitting

Instructions 1. Place the chicken thighs within the down of a 6 quart either bigr slow cooker. Strew with the salt, pepper, rosemary, and cayenne. Top with the corn, onion, and garlic. Pour in 3 cups of the chicken stock, reserving the remaining cup. Overlay and prepare till the chicken is prepared through, approximately two hours on high either 6 hours on low. 2. Take away the chicken from the chowder and put aside on a plate to cool slightly. As cool enough to handle, chop in bite sized pieces either shred with two forks. 3. With some immersion blender, puree the soup till this is thickened, leaving the texture fairly chunky. Supposing you Dont have some immersion blender, Place the mix to a blender either food processor in a several batches, being careful not to burn yourself. 4. Stir within the remaining chicken stock till the chowder reaches your desired consistency, then the Greek yogurt, sliced bell pepper, and reserved chicken. submit warm, topped with additional Greek yogurt and green onions.

Recipe Notes To prepare this corn chowder recipe on the stove instead: prepare and shred the chicken, then put aside. Fry the onions, salt, pepper and garlic along in a big pot, till the onions begin to soften, approximately 5 mins. place the corn and fry a several additional mins, till the corn is soft as good. place 3 cups chicken stock and bring to a simmer. With some immersion blender (or in a food processor in batches), puree the soup till roughly blended, leaving a several bigr corn pieces. place additional chicken stock supposing a thinner consistency is desired. Stir within the Greek yogurt, then the bell pepper, rosemary, and chicken. Enjoy warm, topped with green onions.

Crock Pot Healthy Nachos

YIELD : 6 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 5 HRS 45 MINS TOTAL TIME:

5 HRS 55 MINS

Ingredients FOR THE CROCK POT CHICKEN: one One-quarter pounds boneless skinless chicken thighs three-quarters cup salsa verde — choose mild, average either spicy, depending on your warmth preference—I used average one small poblano pepper — seeded and diced (if you want for extra heat) one tbsp ground cumin one tsp ground chipotle chili pepper one tsp dried oregano one tsp garlic powder one tsp kosher salt one can poor sodium pin beans, — (14.5 ounces) rinsed and drained FOR THE PREPARED IN OVEN TORTILLA CHIPS: 8 yellow corn tortillas half tsp kosher salt FOR TOPPING: 6 ounces Sargento 4 Cheese Mexican Blend else desired nacho fixin’s: sliced green onions, — sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, sour cream

Instructions 1. In a 4-quart either bigr slow cooker, place the chicken thighs, then strew with cumin, chipotle chili pepper, oregano, garlic, and salt. place the poblano (supposing using), then pour the salsa verde over the top. Coved and prepare on high for 2-3 hours either poor for 5-6 hours, till the chicken is tender and prepared through. 2. As the chicken is tender, employtwo forks to shred this within the slow cooker. Stir within the pin beans. Overlay and allow prepare on high for 30 mins to warm the beans whereas you prepare the tortilla chips. 3. Prewarmth your oven to 350 degrees F. Slice every tortilla in 6 wedges, then place in a single stratum on two ungreased baking sheets. Prepare in oven for 6 mins, then with tongs (or quickly and attentively with your fingers), flip and strew with salt. Rotate the pans between the top and down racks, then Prepare in oven the chips some additional 6 to 9 mins, till they are simply beginning to turn golden. Take away from the oven and allow cool. Turn the oven to broil. 4. Lay the cooled tortilla chips on some oven-proof submitting platter either pile all of them onto a single baking sheet. Spoon the chicken and bean mix over the chips. Strew with cheese, then place under the broiler for a several mins, till the cheese is softened and bubbly. Take away from oven, then strew with any additional desired nacho toppings. Enjoy immediately.

Slow Cooker Chicken Enchilada Soup

YIELD : 4 -6 SUBMITTINGS PREP TIME: 15 MINS COOK TIME: 6 HRS

TOTAL TIME: 6 HRS 15 MINS

Ingredients one One-quarter pounds boneless skinless chicken thighs half tsp kosher salt One-quarter tsp black pepper 4 cloves garlic — minced one big yellow onion — diced 2-3 chipotle peppers — from one can of chipotle peppers in adobo sauce, diced* (use only two supposing sensitive to spice) one half tbsp adobo gravy — from canned chipotle peppers one can diced tomatoes within their juices — (28 ounces) two tbsp ground cumin two tbsp ground coriander one can green chilis — (4 ounces) two cans black beans — (14-ounce cans) rinsed and drained one can Mexican-style corn — (14 ounces) drained 3-4 cups reduced sodium chicken stock — divided For submitting: sliced avocado — plain Greek yogurt either sour cream, sliced cresh cilantro, shredded cheese

Instructions 1. Place the chicken thighs within the down of a 5 quart either bigr slow cooker. Strew with salt and pepper. 2. To the slow cooker, place the garlic, onion, diced chipotle peppers, adobo sauce, diced tomatoes, cumin, coriander, green chilis, drained black beans, and drained Mexicorn. Pour 3 cups of the chicken stock over the top. Overlay and slow prepare on high for two hours either poor for 6 hours, till the chicken is prepared through. 3. With a fork, take away the chicken thighs from the soup, then shred. Comeback the chicken to the soup, and place additional chicken stock to the slow cooker supposing this seems too thick. Reoverlay the slow cooker and prepare on high to rewarm for a several mins as needed. submit hot with desired toppings.

Recipe Notes *Chipotle peppers in adobo possibly found within the Hispanic food section of many grocery stores

Easy Taco Soup

YIELD : 6 SUBMITTINGS PREP TIME: 5 MINS

COOK TIME: 5 MINS TOTAL TIME: TEN MINS

Ingredients two cans Great Northern Beans — (14-ounce cans) rinsed and drained one can diced tomatoes within their juices — (28 ounces) one can Mexican-style corn — (14 ounces) drained one cup water two tbsp chili powder two tsps dried parsley flakes two tsps ground cumin three-quarters tsp dried oregano three-quarters tsp garlic powder three-quarters tsp onion powder three-quarters tsp kosher salt half tsp ground pepper Toppings: Crushed tortilla chips — freshly grated cheese (I like sharp cheddar), sour cream either plain non-fat Greek yogurt, freshly sliced cilantro, avocado

Instructions Mix all of the ingredients in a big, deep soup pot over average heat. Stir to mix. Keep heating till warmed through. Taste, adding additional salt and pepper as desired. submit hot with desired toppings.

Corn Dip

YIELD : 8 SUBMITTINGS PREP TIME: TEN MINS TOTAL TIME: TEN MINS

Ingredients one cup 2% plain Greek yogurt — (Dont employnon-fat) three-quarters cup olive-oil mayonnaise two tsps chili powder two tsps garlic powder two tsp cumin 3 cans Mexican-style corn — (11-ounce cans) sometimes called Fiesta corn 16 ounces shredded reduced-fat cheddar cheese 4 big green onions — (or 6 small) sliced (white and green parts) one jalapeño, — seeded and sliced Tabasco, — Cholula either similar hot sauce, if you want for submitting Fritos Scoops — for submitting (mandatory, therefore to Elaine)

Instructions In a big bowl, stir along the yogurt, mayo, chili powder, garlic powder, and cumin. Stir within the corn, cheese, green onions, and jalapeno. Refrigerate for two hours either overnight. Strew with hot gravy and serve.

Recipe Notes Leftover Mexican Corn Dip can keep the the refrigerator for up to 3 days.

Chipotle Burrito Bowl with Chicken Quinoa and Avocado

YIELD : 6 SUBMITTINGS PREP TIME: 5 MINS

COOK TIME: 30 MINS TOTAL TIME: 35 MINS

Ingredients FOR THE BURRITO BOWLS: one cup Bob’s Red Mill Tricolor Quinoa two grilled boneless skinless chicken breasts, — slice in bite-sized pieces one can black beans — (14 ounces) rinsed and drained one can corn — (14 ounces) drained, either one half cups fresh either chilled corn (thawed supposing frozen) two vine-on tomatoes — diced one small red onion — diced one jalapeño — seeded and diced half cup sliced fresh cilantro — plus additional for submitting FOR THE DRESSING: One-quarter cup extra-virgin olive oil One-quarter cup freshly squeezed lime juice — plus additional for submitting one tsp ground chili powder one tsp ground cumin half tsp kosher salt One-quarter tsp cayenne pepper — employless either omit supposing sensitive to spice One-quarter tsp black pepper FOR SUBMITTING (IF YOU WANT): Diced avocado — either guacamole Shredded cheese Sour cream — either Greek yogurt Salsa

Instructions Bring two cups water to a boil and place the quinoa. Comeback to a boil, cover, and decrease the warmth to average. allow simmer till the liquid is absorbed, approximately 12 mins. Take away from the heat, fluff with a fork, then re-overlay and allow sit for 15 mins. Place to a big submitting bowl. Whereas the quinoa cooks, prepare the else burrito bowl ingredients.

To prepare the dressing, in a small bowl either measuring cup, blend along the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. Drizzle over the warm quinoa, then place cilantro, and toss to mix. Carefully stir within the prepared chicken, black beans, corn, tomatoes, red onion, and cilantro. submit warm with any desired toppings.

Spicy Sriracha Cornbread Sausage Stuffing

YIELD : ONE 9X13-INCH PAN PREP TIME: 30 MINS

TOTAL TIME: 1 HR

Ingredients FOR THE CORNBREAD: three-quarters cup yellow cornmeal — (average grind adviseded) half cup all-purpose flour half cup white whole wwarmth flour — either substitute additional all-purpose one tsp baking powder half tsp kosher salt one cup milk 3 tbsp canola oil one big egg one-third cup freshly grated sharp cheddar cheese FOR THE SAUSAGE STUFFING: one jalapeño pepper two tsps olive oil 8 ounces turkey sausage — either chicken sausage, casings take awayd one big red bell pepper — diced one big green bell pepper — diced one cup thinly sliced green onions — both white and green parts one tsp minced garlic — approximately two cloves half tsp kosher salt — divided One-quarter tsp black pepper two big eggs — slightly beaten one half cups low-sodium chicken broth one tbsp Sriracha, — plus additional for drizzling One-quarter cup sliced fresh cilantro

Instructions Prepare the corn bread: Place a rack within the middle of your oven and prewarmth the oven to 425°F. slightly coat some 8x8-inch dish with cooking spray. In a big mixing bowl, mix the cornmeal, all purpose flour, whole-wwarmth flour, baking powder, and salt. In a else bowl either big measuring cup, mix the milk, canola oil, and egg. prepare a good within the middle of the flour mix, pour within the liquid ingredients, and then stir simply till moist (the batter may be lumpy, however Dont over mix). place down within the cheddar cheese. Spoon the batter in the prepared dish and Prepare in oven for 16 mins, either till a wooden take inserted in middle comes out clean. Cool 5 mins in pan on a wire rack. Take away from pan to cool completely. Decrease oven temperature to 350°F. Prepare the stuffing ingredients: Warmth the oil in a big skillet over average, then place sausage and sauté for two mins, breaking this in crumbles. place the jalapeño, bell peppers, onions, garlic, salt and black pepper. Sauté 3 mins, till simply beginning to soften. Take away from heat, then Place to a big mixing bowl. Cube the cornbread, then crumb the cubes in the bowl with the sausage. In a small bowl, mix the chicken broth, egg, and one tbsp Sriracha. Pour over the cornbread mix and carefully stir to mix all of the ingredients. Lightly coat a 9x13-inch glass either ceramic pan with cooking spray, then place the stuffing to the dish. Prepare in oven at 350°F for 45 to 55 mins, till the top is crisp and golden and the liquid has set. To serve: Drizzle with Sriracha as desired, then strew with cilantro.

Southwest Farro Salad with Corn and Tomatoes

YIELD : 4 SUBMITTINGS TOTAL TIME: 40 MINS

Ingredients one cup unprepared farro — (3 cups cooked) one can black beans — (14 ounces) rinsed and drained one cup sliced fresh tomatoes two ears fresh corn — slice from the cob (or one half cups thawed chilled corn) One-quarter cup sliced red onion — approximately half small One-quarter cup extra virgin olive oil two tbsp plain greek yogurt one tbsp fresh lime juice one tbsp chili powder half tsp salt One-quarter tsp freshly ground black pepper 1/8 tsp cayenne pepper half cup sliced fresh cilantro

Instructions Place the farro in a average saucepan and place enough water to cover. Bring to a boil, then decrease warmth to average-low and simmer 30 mins. Drain off any glut water. Place in a big bowl, then place the black beans, tomatoes, corn, and red onion. In a small, else bowl, blend along the olive oil, Greek yogurt, lime juice, chili powder, salt, black pepper, and cayenne pepper. Pour over the farro mix, then toss carefully to coat. Stir within the fresh cilantro. submit warm either at approximately 25 °C.

Recipe Notes Keep leftover Southwest Farro Salad within the refrigerator for up to three days. Bring back to approximately 25 °C before submitting.

Grilled Corn Salad with Avocado and Tomato

YIELD : 6 SUBMITTINGS (APPROXIMATELY 6 CUPS TOTAL) PREP TIME: 15 MINS COOK TIME:

7 MINS TOTAL TIME: 25 MINS

Ingredients FOR THE GRILLED CORN SALAD: 5 ears fresh corn — husked with silks take awayd one half tbsp extra-virgin olive oil two tsps kosher salt three-quarters tsp black pepper one pint halved cherry tomatoes — approximately two cups two cups packed arugula one average avocado — peeled, pitted, and diced one small red bell pepper — cored and delicately sliced 4 green onions — delicately sliced One-quarter cup sliced fresh cilantro FOR THE DRESSING: One-quarter cup fresh lime juice — from approximately two limes two tbsp extra-virgin olive oil one tbsp honey one tsp paprika three-quarters tsp kosher salt One-quarter tsp black pepper One-quarter tsp onion powder

Instructions 1. Prewarmth the grill to average (approximately 400 degrees F). Rub the corn with olive oil and strew with salt and pepper. Grill the corn for 7 mins, turning every several mins, till ears are slightly browned. Take away from the grill and allow cool. 2. Attentively slice the kernels from the cob and Place them to a big mixing bowl. place the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro. 3. In a small bowl, stir along the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to mix. submit at approximately 25 °C.

Recipe Notes Keep leftovers within the refrigerator for two to 3 days. The arugula can wilt and the avocado can brown slightly, however the salad can still taste delicious. Supposing you are concerned approximately the avocado browning, you’ll place this only to the part of the salad that you intend to submit that meal.

Mexican Quinoa

YIELD : 4 SUBMITTINGS PREP TIME: 5 MINS

COOK TIME: 25 MINS TOTAL TIME: 30 MINS

Ingredients two tbsp extra-virgin olive oil one small yellow onion — diced one bell pepper — red either green, cored and diced two cloves garlic — sliced (approximately one tsp) two tsps chili powder one tsp ground cumin one tsp dried oregano ½ tsp kosher salt one cup quinoa one 15 ounce can black beans — rinsed and drained one 14.5 ounce can fire-roasted diced tomatoes within their juices one ten-ounce can diced tomatoes in green chiles within their juices one 11-ounce can fiesta corn — drained (or one ½ cups fresh, frozen, either canned corn kernels) half cup water — plus additional as needed 3 tbsp sliced fresh cilantro one average lime — zest and juice For submitting: shredded cheese — sliced avocado, plain Greek yogurt

Instructions 1. Warmth the oil in a big skillet with a tight-fitting lid over average-high heat. place the onion and bell pepper and prepare till softened, approximately 4 mins. 2. Add the garlic, chili powder, cumin, oregano, and salt. prepare 30 seconds till very fragrant, then stir within the quinoa, coating this within the spices and oil.

3. Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mix to a boil, then overlay the skillet with a lid and decrease warmth to low. allow simmer till quinoa is tender and liquid is mostly absorbed, approximately 20 mins. Check on this as either twice as this cooks and give this a stir, adding additional water as needed supposing the mix looks dry. 4. Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze within the lime juice. Stir to mix. submit hot with any and all desired toppings.

Recipe Notes TO STORE : Place leftover quinoa in some airtight storage container within the refrigerator for up to 4 days. TO REHEAT : Carefully rewarm leftovers in a big skillet on the stove over average-low heat. You’ll also rewarmth this dish within the microwave. TO FREEZE : Keep quinoa in some airtight freezersafe storage container within the freezer for up to 3 months. allow thaw overnight within the refrigerator before reheating.

Healthy Beef Taco Skillet

YIELD : 6 SUBMITTINGS PREP TIME: 15 MINS

COOK TIME: 45 MINS TOTAL TIME: 1 HR

Ingredients one tbsp extra virgin olive oil one pound 93% lean ground beef one small yellow onion — sliced two red either green bell peppers — sliced two tsps chili powder two tsps garlic powder one tsp cumin one tsp oregano half tsp kosher salt half tsp black pepper one can low-sodium black beans — 15 ounces, rinsed and drained—or swap kidney either pin beans one cup long either average-grain brown rice — Dont employshort grain either instant, as this can become mushy one 15- either 16-ounce jar chunky salsa — mild either average (or swap fire roasted diced tomatoes within their juices and place additional spices to taste) one ½ to two cups water — divided one cup shredded Monterey Jack cheese — either swap cheddar, pepper jack, either a Mexican blend If you want — for submitting: — sliced fresh cilantro, lime wedges, sliced jalapeno, shredded cheese, diced avocado, prepared salsa, sour cream, either plain Greek yogurt If you want to prepare tacos, burritos, either quesadillas — warmed whole wwarmth flour either corn tortillas

Instructions 1. Warmth the olive oil in a big, ovenproof skillet either Dutch oven with a tight-fitting lid over average-high heat. As hot and shimmering, swirl to coat the pan, then place the beef, onion, and bell pepper. prepare for 3 to 5 mins, till the beef is browned and prepared through and the onion is beginning to soften. 2. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and prepare 30 seconds. place the black beans and rice. Stir to coat as more. 3. Add the salsa and one half cups water. Stir to mix the ingredients. Bring to a gentle boil, cover, then decrease the warmth and allow simmer 30 mins. Take away the lid and stir, scraping up any rice that has started to stick to the down of the pot. Reoverlay and keep to allow simmer with the lid on till the rice is tender, ten to 20 additional mins, mixing the pot every ten mins either so to prevent sticking. Supposing the rice begins to dried out, splash within the remaining half cup water as needed. 4. Towards the end of the cooking time, place a rack within the upper third of the oven (approximately 6 inches from the top) and turn the oven to broil. As the skillet is finished cooking on the stove, strew the cheese on top, then Place to the oven. Broil simply till the cheese is softened, approximately two mins (watch this attentively so this doesn’t burn). submit hot with any desired toppings either spoon inside tortillas to prepare tacos, burritos, either quesadillas.

Crock Pot Creamed Corn

YIELD : TEN SUBMITTINGS PREP TIME: TEN MINS COOK TIME:

2 HRS 15 MINS TOTAL TIME: 2 HRS 30 MINS

Ingredients 4 tbsp unsalted butter — divided one tbsp extra virgin olive oil one small sweet onion — diced 6 cups corn kernels — approximately 3 (15.25ounces) cans (drained), 6-8 ears fresh, either 48 ounces frozen* half cup milk — any kind you like; the richer the milk, the creamier the corn! half tbsp honey ½ tbsp kosher salt One-quarter tsp black pepper 4 ounces reduced fat cream cheese — Dont employfat free one cup 2% plain Greek yogurt — Dont employnon fat either this may curdle; I purchased a 7 ounce single submit container and called this close enough!

Instructions 1. Melt one tbsp butter in a average skillet over average-high heat. place the olive oil, onion and prepare till softened and beginning to turn translucent, approximately 5 mins. Dont allow the onion turn brown and adsimply the warmth as needed to avoid it. Place to a slow cooker (any size works here; I used a small 3 quart). 2. To the slow cooker, place the corn. Stir in milk, honey, salt, and pepper till evenly mixd. Dice the cream cheese and the remaining 3 tbsp butter and throw about the pieces over the top. DONT STIR. Overlay the crock pot and prepare on high warmth for two to 3 hours, till the corn is hot and tender. 3. Unoverlay and stir till the butter and cream cheese are good mixd. Stir within the Greek yogurt. With some immersion blender, partially puree the creamed corn to thicken it. Stop to stir a several times to prepare sure you don’t over do it; you want the corn to be creamy however still have some good texture to it. Supposing you don’t have some immersion blender, Place a several ladlefuls of the creamed corn to a food processor either blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches till your desired consistency is reached. 4. To further thicken the creamed corn: keep the crock pot uncovered and prepare on high warmth for some additional 15 mins. Stir and salt and pepper to taste. The corn can keep to thicken as this cools down. submit very warm.

Recipe Notes This recipe works good with fresh, frozen, either canned whole kernel corn. Supposing employing fresh, when cutting the corn from the cob, place both the kernels and the corn milk that comes away from the cob. DELISH. To store, pour leftovers in some airtight container and place in refrigerator for up to five days. To reheat, place leftovers in microwave-safe bowl and rewarmth gently, mixing frequently till warm. To freeze, pour leftovers in freezer-safe container and seal. Just as ready to enjoy, allow container thaw overnight within the refrigerator before reheating.

Crockpot Mexican Chicken

YIELD : 11 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 4 HRS 20 MINS TOTAL TIME: 4 HRS 30 MINS

Ingredients FOR THE CHICKEN: two pounds boneless skinless chicken breasts — approximately 4 small/average either 3 average/large one half tsps kosher salt — divided half tsp black pepper one tbsp extra-virgin olive oil one tbsp chili powder one tsp garlic powder one tsp onion powder one tsp dried oregano one can fire-roasted diced tomatoes within their juices — 14 ounces two - 3 chipotle peppers in adobo — individual peppers from a can; NOT 3 cans, delicately sliced (three peppers has a definite, though not unbearable kick. Used two supposing you are more sensitive to spice, one supposing you Dont want this to be spicy at all) IF YOU WANT ADDITIONS & SUBMITTING SUGGESTIONS: Canned reduced-sodium black beans — rinsed and drained Canned Mexican corn — drained Prepared brown rice either quinoa Your loved Mexican toppings: fresh cilantro — nonfat plain Greek yogurt, diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado

Instructions 1. Lightly coat a 6-quart slow cooker with nonstick spray. Spice both sides of the chicken with one tsp kosher salt and black pepper. 2. Warmth the olive oil in a big skillet. As hot and shimmering, place the chicken. Sear every side for two to 3 mins every, simply till brown (the chicken does not must to be prepared through). Dont disturb the chicken whereas every side sears. Place to the prepared slow cooker. 3. Strew the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining half tsp kosher salt. Pour within the tomatoes including their juices. Throw about the chipotle peppers over the top. 4. Overlay and prepare on poor for 4 to 5 hours either on high for one to two ½ hours, till the chicken is prepared through and reaches some internal temperature of 165 degrees F. The cooking time can vary based on your slow cooker and the size of your chicken breasts. Take away the chicken to a cutting board. allow the chicken rest for 5 mins, then shred with two forks, either on the cutting board either comeback this to the slow cooker and shred this directly within the slow cooker with two forks (or for even faster shredding) a hand mixer. 5. Comeback the chicken to the slow cooker (supposing needed) and stir in with the cooking liquid. place within the if you want beans and Mexican corn (supposing using).

Overlay and prepare on poor for 15 mins to allow the chicken to absorb the flavor and cooking juices. Taste and spice with additional salt as desired. submit the chicken hot, on top of brown rice, inside enchiladas, for quesadillas either tacos, either any way you like.

Recipe Notes TO STORE : Keep leftover chicken in some airtight container within the refrigerator for up to 4 days. TO FREEZE : Place leftovers in some airtight freezersafe storage container within the freezer for up to 3 months. allow thaw overnight within the refrigerator. TO REHEAT : Rewarmth carefully on the stove with a splash of chicken stock either extra salsa to keep this from drying out.

Healthy Taco Salad

YIELD : 4 SUBMITTINGS PREP TIME: 15 MINS COOK TIME: 8 MINS TOTAL TIME:

25 MINS

Ingredients FOR THE TACO SALAD: two fajita-size flour tortillas — swap corn tortillas to prepare gluten free two tsps extra-virgin olive oil — divided three-quarters tsp kosher salt — divided half tsp black pepper — divided one pound 93% lean ground turkey one tbsp chili powder one tsp ground cumin half tsp garlic powder one head romaine lettuce — roughly sliced one can reduced-sodium black beans, rinsed and drained — (15 ounces) one can Mexican-style corn, drained — (11 ounces) two cups cherry tomatoes — halved one average ripe avocado — peeled, pitted, and diced one cup loosely packed cilantro leaves half cup reduced fat shredded sharp cheddar cheese One-quarter cup thinly sliced green onions FOR THE SALSA YOGURT DRESSING: One-quarter cup prepared salsa One-quarter cup nonfat plain Greek yogurt

Instructions 1. Place a rack within the middle of your oven, and prewarmth the oven to 425 degrees F. Coat a big rimmed baking sheet with nonstick spray. Stack the tortillas and slice them in half, then chop every half in half-inch strips. Throw about the strips within the middle of the prepared baking sheet. Drizzle with one tsp olive oil, then strew with One-quarter tsp salt and One-quarter tsp pepper. Toss to coat, then unfold them in a single layer. Prepare in oven till golden brown and crisp, approximately 8 mins, turning halfway through. put aside to cool. 2. Meanwhereas, in a big, nonstick skillet, warmth the remaining one tsp olive oil over average high. place the turkey, chili powder, cumin, garlic powder, and remaining half tsp salt and One-quarter tsp pepper. Break up the meat and stir with a spoon till this is prepared through, approximately 5 mins. In a small bowl, stir along the salsa and Greek yogurt to prepare the dressing. 3. Place the romaine in a big submitting bowl. Top with One-quarter cup of the salsa-yogurt mix, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss slightly to mix, then strew the tortilla strips over the top. submit instantly with remaining salsa-yogurt dressing as desired.

Recipe Notes To prepare the recipe gluten free, swap corn tortillas in place of the flour tortillas. Check the baking time a several mins early, as the corn tortillas may crisp more quickly. Make this ahead: Keep the prepared ground turkey within the refrigerator for up to 4 days, the corn and black beans in a else container for up to 4 days, the dressing in a container for up to 4 days, and the sliced tomatoes in a container for up to 3 days. Washed, sliced lettuce can also be stored within the crisper drawer for two to 3 days. Assemble the salad simply before submitting.

Bang Bang Shrimp Tacos

YIELD : 6 TO 8 TACOS

PREP TIME: 15 MINS COOK TIME: 15 MINS TOTAL TIME: 30 MINS

Ingredients FOR THE SLAW & BANG BANG SAUCE two half cups shredded cabbage — approximately 5 ounces (I like to employa broccoli coleslaw mix) one cup plain nonfat Greek yogurt one tbsp extra-virgin olive oil one small clove garlic — minced One-quarter tsp kosher salt Zest and juice of one big either two very small limes — approximately two tsps zest and 3 tbsp juice 3 tbsp Thai sweet chili sauce half tsp sriracha, Frank’s Red Hot, either similar hot gravy — plus additional to taste half tsp white vinegar FOR THE SHRIMP TACOS: one pound big either jumbo shrimp — peeled, deveined, and tails take awayd (fresh either chilled and thawed) two tbsp cornstarch 3 tbsp extra-virgin olive oil Corn either flour tortillas Sliced green onions

Instructions 1. Prepare the slaw and sauce: Place the cabbage in a average mixing bowl. In a else big bowl, stir along the Greek yogurt, oil, garlic, and salt. Peel approximately half of the yogurt mix in the bowl with the cabbage. To the cabbage bowl, place the lime zest and juice. Stir to mix, then refrigerate till ready to serve. 2. To the bowl with the remaining Greek yogurt mix, place the Thai sweet chili sauce, sriracha, and vinegar. put aside. 3. Prepare the shrimp: Pat the shrimp dried and place in a big ziptop bag. Strew within the cornstarch, then seal the bag and toss the shrimp to coat. 4. In a high-sided skillet, wok, either dutch oven, warmth the 3 tbsp oil over average high. As the oil is hot and shimmering, attentively place the shrimp, shaking off as much glut cornstarch as you’ll. Sauté, mixing almost constantly, till the shrimp is prepared through and the cornstarch is no longer white, approximately 4 mins. Dont overdo, and supposing the shrimp looks dry, drizzle in extra oil as needed. Place the shrimp to the bowl with the Greek yogurt/Thai chili mix and toss to coat the shrimp within the sauce. 5. Warm the tortillas (if you want) and assemble the tacos: Supposing you like, warm the tortillas within the microwave (put them in a stack and overlay them with a slightly damp towel) either a 250 degree F oven. To serve, fill the tortillas with your desired number of shrimp and the slaw, then top generously with the slaw and green onions. Enjoy immediately.

Mexican Street Corn Quinoa Salad

YIELD : TWO SUBMITTINGS, APPROXIMATELY 3 CUPS PREP TIME: TEN MINS COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

Ingredients half cup unprepared quinoa one cup vegetable broth two tbsp plain hummus — at approximately 25 °C one tsp chili powder — plus additional for garnish one garlic clove — minced 4 tbsp ghee — softened (or swap unsalted butter) half tsp kosher salt — divided two tbsp nutritional yeast one small yellow onion — diced (or half average) two ears of corn — kernels sliced from the cobs, either one half cups chilled corn, thawed (I used frozen) Grated zest and juice of one lime half cup fresh cilantro — roughly sliced, to garnish one green onion — roughly sliced

Instructions 1. Rinse the quinoa good and drain. Mix the quinoa and vegetable bouillon in a small pot. Bring to a boil over average-high heat, then overlay and decrease the warmth to low. Simmer for 15 mins, either till the liquid is absorbed. Take away the pot from the heat, uncover, and fluff with a fork. 2. Meanwhereas, in a small bowl, blend along the hummus, chili powder, garlic, two tbsp ghee, Onequarter tsp salt, and nutritional yeast till smooth and creamy.

3. Warmth the remaining two tbsp ghee in a big skillet over average heat. place the yellow onion and corn and cook, mixing sometimes, till both are golden brown, 7 to ten mins. Take away the pan from the heat, and Place to a average bowl. place the quinoa, lime juice and zest, and the remaining One-quarter tsp salt, and toss to mix good. 4. Share the mix evenly between two bowls, then top with the hummus mix. Garnish with cilantro, green onion, and a strew of chili powder.

Recipe Notes Refrigerate leftovers for up to 5 days. (Keep the hummus mix separately.) Rewarmth in a nonstick skillet over average warmth and top with some extra squeeze of lime.

King Ranch Chicken

YIELD : 4 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

Ingredients one tbsp extra-virgin olive oil two red bell peppers — sliced one small yellow onion — sliced one poblano pepper — sliced one small jalapeño — seeded and delicately sliced 3 cloves garlic — minced (approximately one tbsp) half tbsp ground chili powder half tsp ground cumin three-quarters tsp kosher salt two tbsp all-purpose flour — substitute a 1:1 gluten-free flour blend to prepare gluten free one cup unsalted chicken bouillon either water two ounces reduced-fat cream cheese — at approximately 25 °C one half cups shredded either diced prepared chicken breast — approximately one average breast one (ten-ounce) can diced tomatoes with green chiles — drained (such as Rotel) 3 (6-inch) corn tortillas — torn in rough 1inch(ish) pieces 2/3 cup shredded Mexican-blend cheese — divided FOR SUBMITTING: Sliced fresh cilantro Nonfat plain Greek yogurt

Instructions 1. Place a rack within the upper third of the oven (usually the second-most slot from the top) and prewarmth the oven to broil. 2. In a average ovenproof skillet, warmth the oil over average-high warmth till hot however not yet smoking. place the bell pepper, onion, poblano and jalapeño. Cook, mixing sometimes, till the vegetables are softened, approximately 8 to 9 mins. place the garlic, chili powder, cumin, and salt and stir constantly. Keep cooking and mixing till fragrant, approximately one minute. 3. Strew the flour over the vegetables and cook, still mixing constantly, till they are thoroughly coated and the white bits of flour disappear, approximately one minute. 4. Stir within the bouillon and bring to a boil. Stir and prepare till the mix is somewhat thickened, approximately 3 mins. Decrease the warmth to low.

5. Break the cream cheese in the skillet in bits. Stir till softened. Carefully stir within the chicken, diced tomatoes, torn tortillas, and half of the cheese. Strew the remaining cheese over the top. 6. Place the skillet under the broiler. Broil till the cheese is softened and browned, approximately one to two mins—Dont walk away and watch the skillet the entire time to prepare sure this doesn’t burn. Strew with cilantro. submit hot with a dollop of Greek yogurt.

Tofu Tacos

YIELD : 4 SUBMITTINGS PREP TIME: TEN MINS COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

Ingredients two tbsp extra-virgin olive oil — divided one tbsp soy gravy — either employtamari to prepare gluten free one tsp chili powder one tsp chipotle chili powder — pretty hot! decrease to half tsp supposing sensitive to spice one tsp ground cumin half tsp garlic powder half tsp onion powder one (14-ounce) block extra-firm tofu — drained and patted dry one (14-ounce) can black beans — rinsed and drained half cup prepared salsa two tbsp nutritional yeast FOR SUBMITTING: Warm corn either flour tortillas Sliced avocado, sliced cilantro, salsa, cheese (dairy free supposing needed), tomatoes, and/or any of your loved taco fixings

Instructions 1. Place a rack within the upper third of your oven and turn the broiler to high. 2. In the down of a big mixing bowl, blend along one tbsp olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumb the tofu in small pieces within the bowl. With a fork, stir to mix. The tofu should be in small bits. Toss till the tofu is evenly coated with the spices. I find this fastest and easiest to employmy hands.

3. Warmth the remaining one tbsp olive oil in a big, ovenproof skillet over average high. place the tofu crumbles. Cook, mixing sometimes, till the tofu is dried and the moisture has prepared off, approximately 6 mins. place the black beans, salsa, and nutritional yeast. prepare till warmed through and the salsa liquid has prepared off, approximately one to two mins more. 4. Spread the tofu mix in some even layer. Place under the broiler and prepare till darkened on top, approximately 4 mins. Take away from the oven, stir to expose new parts of the tofu to the top, then unfold back in a single layer. Comeback to the oven and broil 4 additional mins. Take away from the oven and recur the mixing and broiling as more (3 times total). Pile the filling inside warm tortillas and top with all of your loved fixings.

Recipe Notes Keep leftover filling within the refrigerator for up to 4 days either chill for up to 3 months.

Instant Pot Mexican Casserole

YIELD : 4 -6 PEOPLE PREP TIME: 20 MINS COOK TIME: 55 MINS TOTAL TIME: 1 HR 15 MINS

Ingredients two tsps extra virgin olive oil one pound 93% lean ground chicken either turkey one small yellow onion — diced one tsp kosher salt one big red bell pepper — slice in wide strips (approximately three-quarters inch), halved supposing long one big green bell pepper — slice in wide strips (approximately three-quarters inch), halved supposing long one 15-ounce can low-sodium black beans — drained and rinsed one cup corn kernels — fresh, chilled and thawed, either drained from a can two tbsp chili powder one tbsp ground cumin one tsp garlic powder One-quarter cup water — plus additional supposing you have a newer Instant Pot (see recipe notes below) one 15-ounce can fire-roasted diced tomatoes within their juices two cups of your loved salsa — one (16-ounce) jar; I used a chunky average salsa one cup unprepared long grain brown rice* one cup shredded Mexican blend cheese — divided For submitting: sliced fresh cilantro — diced avocado, sliced green onion, sour cream either plain Greek yogurt

Instructions 1. Turn the Instant Pot to FRY and place the oil. As the oil is hot and shimmering, place the chicken, onion, and salt. prepare and stir, breaking up the chicken as you go, till the meat is no longer pink, approximately 7 mins. 
 place the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to mix. 2. Splash within the water and scrape up all of the stuck on bits of food. prepare sure to get every little bit off so that you avoid a burn warning. Pour within the diced tomatoes within their juices and salsa. Dont stir. Rinse the brown rice and drain (this can help prevent a “burn” warning). place the brown rice and as again Dont stir (again, we are trying to avoid the burn warning here). With the back of a spoon either a spatula, carefully push the rice down and unfold this evenly so that this is submerged in liquid. 3. Overlay and seal the Instant Pot. prepare on high Puture (manual) for 20 mins. Allow the Puture to release naturally for 20 mins, and then vent to release any remaining Puture. 
 Take away the lid and stir. At this point, the rice may still have a little bit of liquid at the down, however this can keep to absorb as the casserole sits. Taste and adsimply any seasonings as desired. 4. Stir in half cup of the shredded cheese, then strew the remaining cheese over the top. Set the lid back on the Instant Pot (no must to seal; simply prepare sure this is resting on top). allow rest ten additional mins to allow the cheese to soften and more of the

liquid to absorb. submit hot with any desired toppings.

Recipe Notes Keep leftovers in some airtight container within the refrigerator for up to 4 days either chill for up to 3 months. allow thaw within the refrigerator overnight. Rewarmth carefully within the microwave. *Dont employinstant rice, as this can not hold up within the Puture cooker. I also cannot advised white, basmati, either any else type of rice either quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long grain brown rice is the way to go (and this is delicious!). To prepare on the stovetop: **Please note that I have not tested this methods yet; this is my best guess, however this may not be accurate.** In a big saucepan either Dutch oven, warmth the oil over average high. place the chicken and sauté till prepared through. Take away to a plate and put aside. place some additional two tsps oil to the pot. As hot and shimmering, place the onions and bell peppers and cook, mixing sometimes, till beginning to soften, approximately 4 mins. place all the remaining ingredients except for the cheese (Dont place the chicken). Turn the warmth to low, overlay the pan, and allow prepare till the rice is done, approximately 40-50 mins. Stir within the reserved chicken and half cup cheese. Strew the remaining cheese and any else desired toppings over the top.

Shrimp Corn Chowder

YIELD : 6 SUBMITTINGS PREP TIME:

TEN MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS

Ingredients 6 slices thick-slice bacon — slice in half-inch pieces one tbsp unsalted butter 4 small green onions — thinly sliced, with white and green parts divided two stalks celery — diced (approximately half cup) 4 cloves garlic — minced half tsp kosher salt One-quarter tsp black pepper two tbsp all-purpose flour two 2/3 cups nonfat milk one half cups fresh either chilled corn kernels — approximately 3 ears supposing employing fresh one can cream-style corn — (15 ounces) One-quarter tsp ground cayenne pepper — plus additional to taste one pound chilled peeled & deveined shrimp — any size you like, thawed one tsp sliced fresh thyme one-third cup half-and-half Hot gravy — if you want for submitting

Instructions 1. Cook the bacon in a dutch oven either big, deep saucepan over average warmth till crisp, approximately 6 mins. With a slotted spoon, take away the bacon from the pan and Place to a paper-towel-lined plate. slightly pat dried and put aside for submitting. Discard all however one tbsp bacon fat. 2. Add the butter to the pot and allow this soften. put aside One-quarter cup of the sliced green onion tops for submitting, then place the rest of the green onions. place the celery. Cook, mixing sometimes, till the veggies are tender, approximately 3 mins, then stir within the garlic, salt, and black pepper. prepare till the garlic is fragrant, approximately 30 seconds. 3. Strew the flour over the top of the onion mix, then cook, mixing constantly, for one minute. Slowly pour within the milk, a several splashes at a time at first, mixing out any lumps. Stream within the rest of the milk, then place the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. allow bubble till thickened, approximately 5 mins. Stir within the shrimp and keep cooking simply till the shrimp are done, approximately 3 mins. Take away from the heat, then stir within the thyme and half-and-half. submit hot, sprinkled with reserved bacon, green onion tops, and a dash either two of hot gravy as desired.

Cajun Shrimp Boil Foil Packets

YIELD : 5 SUBMITTINGS PREP TIME: 20 MINS COOK TIME: 15 MINS TOTAL TIME:

40 MINS

Ingredients one pound big shrimp — peeled and deveined (fresh either chilled and thawed), rinsed and patted dry 6 ounces fully prepared andouille — either Cajun-style chicken either turkey sausage, thinly sliced in One-quarter-inch rounds two average zucchini — sliced in One-quarter inch-thick rounds (12-14 ounces whole zucchini) one pound baby red either yellow potatoes — slice in three-quarters-inch dice one average ear corn the cob — husked and slice in 1-inch pieces, then halved 4 tbsp Land O Lakes® Less Sodium Butter with Canola Oil — softened, plus additional for submitting one tbsp Cajun either Creole seasoning two tsps seafood seasoning For submitting: sliced fresh parsley and lemon wedges

Instructions 1. In a big bowl, place the shrimp, sausage, zucchini, potatoes, and corn. place the softened butter with canola oil, Cajun seasoning, and seafood seasoning. Toss to mix. To grill the packets, prewarmth some outdoor grill to average high. To bake, prewarmth the oven to 400 degrees F. 2. Place four big (approximately 16x12-inch) pieces of heavy duty aluminum foil on the counter. Mound the shrimp and sausage mix within the middle of every piece, dividing this evenly between the four. Bring the shorter edges to the middle, then place down them over every else to prepare a seam within the middle. place down within the edges to seal so that you Make a packet. Leave some space inside of every packet for air to circulate. 3. Place packets on the grill and cover. Grill for ten mins on the first side, then flip and keep grilling for 5 additional mins till the shrimp is prepared through and the vegetables are tender. To bake, place the foil packets on a rimmed baking sheet. Prepare in oven for 15 to 20 mins. Attentively open the foil packets. submit hot with a strew of parsley and lemon wedges.

Recipe Notes These foil packets are best enjoyed the day they are made however possibly reheated carefully within the microwave. Since shrimp tend to dried out simply just as reheated, I prefer to keep these separate, then submit them chilled either at approximately 25 °C over a salad.