How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

INGREDIENTS :

  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

INSTRUCTIONS :

  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

PLUS. A hint of garlic. Crispy bacon…. Creamy avocado slices…. Tomatoes…. Slices of red onion. This is THE ultimate in salads. Because BACON and CHICKEN and AVOCADO in the SAME SENTENCE as HONEY MUSTARD. YES.

Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?),

I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.

And this dressing? THIS DRESSING. So creamy and sweet and tangy. So bad I made it again and again and again and again. I couldn’t believe something so simple could lead to something so sinful — yet, not. In my truest form, I didn’t want to taint the marinade with a different tasting dressing, so I left it and may the mustard gods help me

Then….in less than 15 minutes, I was greeted with caramelised, tender honey mustard chicken thighs. In those 15 minutes, I washed and prepped the salad, taking my sweet ass time, while smelling these incredible smells coming out of my kitchen, impatiently hopping from one foot to the other, watching this chicken sizzle and the sauce it was smothered in bubbling around it and thickening into a beautiful syrup.

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES
HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

INGREDIENTS :

Dressing / Marinade:

  • ⅓ cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

  • ¼ cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • ¼ cup corn kernels
  • ¼ of a red onion, sliced

INSTRUCTIONS :

  1. Whisk marinade / dressing ingredients together to combine.
  2. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.
  3. Refrigerate the reserved untouched marinade to use as a dressing.
  4. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.)
  5. Once chicken is cooked, set aside and allow to rest.
  6. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  7. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.

But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.

This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.

My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!

The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

INGREDIENTS :

Salad:

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese

Dressing:

  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

INSTRUCTIONS :

  1. Preheat the oven to grill/broil settings on medium – high heat.
  2. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  3. Rub the chicken breast with the garlic powder, parsley flakes and salt.
  4. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
  5. Add the bacon strips to the same pan, and fry until golden and crispy.
  6. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
    To make the Caesar Yogurt Dressing:
  7. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
  8. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
    Assemble Salad:

You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans.
It’s some of the best chili I’ve ever had and will be on rotation all winter.

It’s robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper.

It’s so easy and ready in 30 minutes. No need to stand over a simmering pot for hours. Many ingredients get tossed into the pot all at once and in no time this hearty, healthy, and comforting chili is ready. Like all chili it tastes better the day or two after you make it and the flavors marry.

To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

Make sure to salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

My family loved the chili and I love that it’s ready so quickly and with very minimal effort.

It makes enough that you can stash half in the freezer for nights when pulling something out of the freezer for dinner is you can muster.

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES
HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

INGREDIENTS:

  • 3 tablespoons olive oil
  • 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

INSTRUCTIONS :

  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture take 1
  5. cup of the beans, add to a food processor or blender
  6. add a splash of chicken broth or water and blend until smooth; mixture should be thick.
  7. Add the blended bean mixture along with the whole beans to pot, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
  8. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner
  9. add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end.
  10. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
  11. Add the cilantro and boil 1 minute.
  12. Taste chili and add salt to taste.
  13. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference.
  14. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).

You can find complete recipes of this EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI in averiecooks.com

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

I have made these many times now.  I love them with ground chicken but ground turkey will work in a pinch.  (consider increasing  your garlic, salt and pepper when using ground turkey to kick up the flavor a bit).

This has turned out to be the most viewed post on my blog…to say I didn’t see that coming is an understatement. The reason for it’s popularity is because it is so Paleo and Whole30 friendly, not to mention super easy.

To learn more about the Whole30 program, click here! This will take you to Amazon (affiliate link) where you can preview the book. I could never have done the Whole30 without the book! Make a double batch, you will be glad you did! Hellooo lunchbox!

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES
HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

Notes:

  1. I usually cook these on a grill pan indoors, it helps keep the meat moist…but you can certainly grill these outdoors. Just be careful not to overcook.
  2. When mixing the avocados and forming the patties – go gently to keep the avocado chunks intact. Using a more firm avocado will help as well.
  3. These will keep for several days in your fridge. I have frozen them as well, and the avocado holds up really great! Wrap individually and store in freezer safe ziploc bag.
  4. Great add in is chopped Poblano (for a little heat) or chopped Jalapeno (for more heat!)

INGREDIENTS :

  • 1 pound ground chicken
  • 1 large ripe avocado – cut into chunks
  • 1 chopped clove of garlic
  • ⅓ cup Panko crumbs or Almond meal (to keep it Paleo friendly )
  • 1 minced Poblano or Jalapeño pepper (optional but recommended)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

INSTRUCTIONS :

  1. Add all ingredients to a large bowl and toss gently.
  2. Shape into desired size patties and grill inside or out!

You can find complete recipes of this CHICKEN AVOCADO BURGERS in laughingspatula.com

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

I want to introduce you to my new favorite salad:  Southwestern Chopped Salad, loaded with tons of veggies, juicy and flavorful chicken, and topped off with Buttermilk Ranch Dressing (Hidden Valley® Original Ranch® brand)!  It’s a salad, side dish, and dinner all in one – depends on how hungry you are!

And so easy-to-make – only 30 minutes from start to finish: just chop up all the veggies, cook the chicken in Mexican-style spices, and spice everything up with a delicious dressing! Super flavorful, colorful, healthy, this recipe is packed with fiber (vegetables) and protein (chicken)! And did I say it is gluten free?!

You’ll love this salad! What’s even better, your kids will love it too, especially when they taste the dressing! What a great and easy way to serve tons of veggies to your kids. We all know that the best and easiest way to take the salad from boring to flavorful is the right dressing! In this recipe I am using Hidden Valley® Buttermilk Ranch – and it’s not called America’s Favorite Ranch for nothing!

It’s delicious, versatile, and makes everything taste better: the vegetables and the chicken! Add the Mexican-style spices, and you’ll have one of the most delicious (and healthy!) meals you’ve ever tried! I love how colorful the vegetables are in this recipe! Colored vegetables are so good for you – they are packed with a variety of essential nutrients.

I love the Buttermilk flavor, and the Original Ranch dressing will work great here too! By the way, did you know that both Hidden Valley® Buttermilk Ranch dressings are gluten free?! It’s always a huge plus in my book since I HAVE to follow a gluten free diet.

I very much respect the companies that take the time and effort to ensure their products are gluten free and label them as such. It makes life so much easier for us gluten-free folks. One thing less to think about!

Without further ado, let’s start cooking!  Generously season chicken breast with salt, ground cumin, mildly spicy chili powder, and cook in olive oil on medium heat until the chicken is cooked through:

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes
How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1 large chicken breast (about 1 lb), sliced in half horizontally
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder (mild, not overly spicy kind)
  • salt, to taste
  • 1 head Romaine lettuce, chopped
  • 1 large orange bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 avocado, chopped
  • 4 green onions, chopped
  • 15 oz. can black beans, rinsed and drained
  • 1 cup corn from the can, rinsed and drained
  • Hidden Valley® Buttermilk Ranch dressing

INSTRUCTIONS :

Cooking chicken:

  1. Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
  2. Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.

Assembling the salad:

  1. Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped.
  2. Rinse and drain canned black beans and canned corn.
  3. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing.
  4. Taste the salad, and definitely add some salt, to taste.
  5. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).

You can find complete recipes of this Southwestern Chopped Salad with Buttermilk Ranch Dressing in juliasalbum.com

How To Make Chicken and Avocado Burritos | Food Recipes

How To Make Chicken and Avocado Burritos | Food Recipes

Today I have some tasty chicken and avocado burritos for you! They are so easy to make, you simply wrap the chicken, avocado, cheese, salsa verde, sour cream and cilantro up in a tortilla, grill it and enjoy! Just make sure to put the cheese on the top or bottom of the burrito so that is melts and gets all nice and ooey and gooey when it’s grilled.

Feel free to serve these burritos with extra salsa and sour cream for dipping! These burritos don’t take long to make, they are nice and portable, filling and most importantly, packed full of flavour!

The ingredients are simple but oh so good together!
Assembly is nice and easy!
Grill’em, slice’em and serve them!

How To Make Chicken and Avocado Burritos | Food Recipes

How To Make Chicken and Avocado Burritos | Food Recipes
How To Make Chicken and Avocado Burritos | Food Recipes

INGREDIENTS :

  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup salsa verde
  • 1/4 cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped

INSTRUCTIONS :

  1. Assemble the burritos, optionally toast, and enjoy!

Option: Use cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

Nutrition Facts: Calories 519, Fat 24g (Saturated 8.8g, Trans 0g), Cholesterol 93mg, Sodium 771mg, Carbs 37.2g (Fiber 6g, Sugars 2.5g), Protein 40g

You can find complete recipes of this Chicken and Avocado Burritos in closetcooking.com

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.

And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno.

And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES
HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  5. Stir in avocado, lime juice and cilantro.

You can find complete recipes of this ONE PAN MEXICAN QUINOA in damndelicious.net

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. (Ever had a taco party in the summer? Lots of smoky-grilled toppings and free-flowing cocktails/mocktails/beer makes for one feel-good time.)

Trying to cut back on meat these days? Tacos! Those little flour shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. Grilled portobello mushroom and onion tacos. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hell to the yes.

And anything that includes guacamole. I made guac-loaded vegetarian tacos this weekend, and they were everything I ever wanted. I had no choice but to share the delicious loaded guacamole word with all you lovely peeps.

You know what I really love about guacamole? It’s so rich and creamy that you can skip the cheese.

I know, cheese, why on earth would you skip cheese?

It’s summer, and with gorgeous vegetables everywhere — practically rolling right out into the street (seriously, there was a watermelon in the road on the way to the post office Saturday morning) — we think about healthier options now more than any other season. Cheese is many things, but I wouldn’t include “healthy” among them.

I’m not giving up cheese any time soon, but I just thought I’d mention the guacamole thing. Try your next vegetarian tacos without cheese but lots of guac, and see if you really miss it.

I also want to share a little secret that few realize: raw corn is rrr’awesome! Now, I’m not going all hippy-dippy here by saying the word “raw,” like I’m trying to get you to stop cooking everything and wear hemp and buy electric cars and stuff. All valid choices, but not my point.

No, I simply mean that corn cut fresh from the cob does not need to be cooked. It’s sweet and tender and sweet and crunchy and sweet, and if there’s one new thing you try this summer, I’d say, raw corn.

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES
HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

INGREDIENTS :

For the Guacamole :

  1. 2 avocados, pit and skin removed, roughly chopped
  2. 1/2 of a lime
  3. 1/2 of a lemon
  4. 1/4 salt (plus extra as needed)
  5. 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
  6. 1/4 cup red bell pepper, diced
  7. 2 tablespoons diced poblano pepper
  8. 1 tablespoon diced red onion
  9. 1 tablespoon diced jalapeño pepper
  10. 2 teaspoons minced cilantro
  11. 1 clove garlic, minced

For the Black Beans :

  1. 1 can black beans (15 ounces)
  2. 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
  3. 1/4 cup red bell pepper, diced
  4. 1/4 cup poblano peppers, diced
  5. 1/2 teaspoon ground cumin

For the Tacos :

  1. 6 small flour or soft corn tortillas
  2. 2 cups chopped iceberg or romaine lettuce
  3. 1 tablespoon minced cilantro
  4. hot sauce, such as Cholula or Sriracha (optional)
  5. lime and/or lemon wedges

INSTRUCTIONS :

Prepare the Guacamole

  • Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth.
  • Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt.
  • Mix well and taste.
  • Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients.
  • (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

Prepare the Black Beans

  • Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot.
  • Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

You can find complete recipes of this LOADED GUACAMOLE VEGETARIAN TACOS in soupaddict.com

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

So how are those New Year’s resolutions going?

After the first couple of weeks of “eating better,” excitement can wear off. Sometimes everyone is ready for a little meal change, especially if you have kids in the house. Keeping the meals healthy but still fun, is important unless you want some food battles. We all have different dietary goals, but the one common denominator that I think colors just about every eating plan is the goal of eating more veggies, specifically leafy greens.

I consider myself an expert at deliciously getting greens into just about any meal in my house.

Why?

Because honestly, leafy greens are not even close to my favorite vegetable, but they are so important. Leafy greens are packed with vitamins, minerals, and fiber. And daily greens help fuel mineral balance in the body keeping organs, hormones, and metabolisms working the way they should.

I think the best part about working with greens, like spinach and kale, is that they have such a neutral taste, so greens can take on the flavor of whatever it is you are cooking them in. Giving a leafy green even just a quick cook also wilts them down in size, so getting in a large amount isn’t so overwhelming. Since leafy greens are so easy to incorporate into meals, I chop and wilt them into soups, bake them into casseroles, stir fry them, or make something like Easy Vegetarian Spinach Quesadillas!

Kitchen prep time is also important, and I kept that in mind while creating these spinach quesadillas. I timed myself from start to finish, including the chopping and clean-up. The total time required to make these easy quesadillas was about 20 minutes. That is definitely doable on a week night!

Just a couple of notes to keep in mind…

I made these quesadillas for lunch one weekend. This recipe made enough to feed my 3 kiddos, 6 years-old and under. Double the recipe to make 2 full quesadillas if you’re feeding a whole family. You could also add a side of 15 minute tortilla soup to go accompany your quesadillas for a quick and hearty dinner meal!

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES
HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

INGREDIENTS :

  • 3 TB butter or another friendly fat (ghee, coconut oil, avocado oil, etc.)
  • ½ medium yellow onion, diced
  • 3 large garlic cloves, chopped
  • 3 heaping handfuls fresh baby spinach, roughly chopped
  • 1½ cups home-cooked or canned pinto beans (I keep cooked sprouted pinto beans in my freezer for quick, easy meals)
  • 3 TB organic chunky salsa (I use Costco’s organic salsa – homemade would be so great, too!)
  • ¾ cup freshly grated cheddar cheese, or more if you like it really cheesy.
  • 2 tortillas
  • (optional) Toppings: sour cream, guacamole, extra salsa, cilantro, chives, or parsley.

INSTRUCTIONS :

  1. Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt.
  2. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
  3. Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften.
  4. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
  5. Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
  6. Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese.
  7. The butter on the tortilla will help it to crisp and brown nicely.

You can find complete recipes of this EASY VEGETARIAN SPINACH QUESADILLAS in livesimply.me