LoneStar Fish Tacos
By: Ashlee Webb
2 fillets of any fish you choose such as halibut
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
Coat fish in rub with small amount of olive oil. Grill or Fry
1/3 cup light mayo
1/2 cup non-fat sour cream or Greek yogurt
2 tbs skim milk
2 oz can green chiles
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 cup fresh cilantro
Mix in a food processor until smooth
Layer tacos in small corn tortillas with any toppings you like, I used: Cabbage, avocado, red onion, cilantro and tomatoes. Dip in delicious chile sauce
Turkey Lettuce Wrap
By: Shayla Bullock
1lb of extra lean ground turkey
Half an onion
Mushrooms and celery to your liking
Brown the turkey in a pan with the veggies.
Low sodium soy sauce, about 3/4 cup
Sweet and sour sauce, about 1/4 cup
A splash of rice vinegar
Teaspoon of brown sugar
Salt, pepper, cayenne, garlic and onion powder and ground ginger to taste
Pour the sauce over the cooked turkey, let it simmer for a bit then serve on romaine or butter lettuce.
This served 4 people generously and clocked in at about 250 calories for two wraps (4.5 ounces of filling)
Irish Steel Cut Oats
By: Jolanta Lelinska
1/3 cup organic Irish steel cut oats
1/3-1/2 cup warm water
Organic milk, flax, almond or coconut milk
Any kind of organic berry
Soak 1/3 cup organic Irish steel cut oats (can be rolled oats) in 1/3-1/2 cup of warm water (overnight).
In the morning, add organic milk, flax, almond or coconut, add some chopped nuts (NOT peanuts, these are legumes rather than nuts), organic hemp hearts, flax seeds and any kind of organic berries you like.
By: Becky Cheff
Whole Green Peppers
Quinoa cook as directed
1 can crushed tomatoes
Cut tops of Pepper and hollow out
Mixed cooked ground chicken and Taco Seasoning together.
Stuff Peppers with Chicken mix, Quinoa, and crushed tomatoes.
Top with a dab of cheddar cheese.
Cook 375 until peppers or hot
Minni's Minestrone Soup
2 cups Pinto Beans
1 link Kielbasa Sausage chopped
1 cup Corn
1 cup Bell Peppers diced
1.5 cups Rice
14.5 oz can of Diced Tomatoes
14.5 oz can of Beef Broth
Salt, Pepper, Minced Onion, and Italian seasoning to taste
Combine in big pot and simmer for awhile.
Top with a little parmesan, if desired.
Homemade Chicken Noodle Soup
By: Hillary McNary
This makes about 4 quart jars worth of soup.
1 cooked rotisserie chicken (Costco or Winco)
3-6 cubes chicken bouillon
3-4 celery stalks
1 can corn
1 bunch fresh (or a small mountain of dried) parsley or fresh carrot greens
herbes de provence
Place a blanching basket inside a stockpot, then set the chicken inside and fill the pot until the chicken is all or mostly covered. (You'll probably need at least 10 cups of water.) Simmer for a few hours (at least 2). Once the chicken is softened and pulls apart from the bones easily, remove the blanching basket with chicken inside from the pot. (If you don't have a blanching basket, you can do without. You'll just have to strain off the water, but SAVE IT and return the water to the pot.) Pull all the meaty goodness off the bones and return it to the water. Throw away the bones, skin, etc. Add 3-6 bouillon cubes to the water to taste. Chop vegetables and add to the pot (potatoes and onions first since they need the longest cook time). Simmer until veggies are soft. Add herbs to taste (don't be stingy!). Consume. Feel better.
Mix together and serve