Turkey Taco Cups

Prep Time: 10 mins | Total Time: 30 mins | Makes: 12 taco cups

Taco Tuesday! Or really any day of the week when you’re craving one of the most delicious foods ever created. What I love about this recipe is it’s super simple to make, it comes in a personal serving, or five, and you can make a dozen at a time. Perfect for feeding a lot of mouths all at once or storing to eat at a future time.

WHAT YOU’LL NEED:

• 12 Wonton wrappers

• 1 tbsp. Olive oil

• 1 lb. Organic ground turkey meat (ground beef works too)

• 2-3 tsp. Taco Seasoning

• 2 cups Shredded Cheddar cheese

• 1 can refried beans (pinto or black beans both work)

• Kosher salt

• Freshly ground black pepper

• I bunch cilantro, chopped

• 2 stalks green onion, chopped

• Sour cream, for topping

HOW TO MAKE:

1. Preheat oven to 350° F. Grease muffin pan with a little cooking oil. Place a wonton wrapper into each cup of muffin pan, folding the edges if necessary. Set aside.

2. In a large skillet over medium heat, add oil and ground meat, breaking up the meat with a wooden spoon. Season with taco seasoning, salt, and pepper and cook until the meat is no longer pink, about 6 minutes. Drain fat.

3. Spoon cooked meat mixture into each wonton. Next, add a spoonful of refried beans and then top with shredded cheddar. Bake until the wontons are golden around the edges and the cheese has melted, about 8-10 minutes.

4. Garnish with sour cream, cilantro, or green onions. Enjoy!

English Muffin Pizza Party

Prep time: 10 mins | Total time: 25 mins | Serves: 8

Who doesn’t like to have a personal pizza party on a random Tuesday! This mini pizza recipe is a no-brainer if you want to create a fun, hands on meal for your family…or just you on a random night. You can create any variety you like (pesto, tomato, or white sauce base) with whatever toppings you’re in the mood for. Dinner in less than 40 minutes - Viola!

WHAT YOU’LL NEED:

• 4 English muffins, cut or split in half = 8 halves

• 1/2 tbsp extra virgin olive oil

• 3/4 cup pizza sauce (you can use tomato, pesto, or alfredo)

• Pinch of salt

• Pinch black pepper

• 1 cup shredded part-skim mozzarella cheese (or cheddar cheese, provolone, or any cheese you like)

• 1/2 tsp Italian seasoning

• Toppings of choice: mini pepperonis (or regular pepperonis, quartered), peppers, pineapple, spinach, etc.

• Thinly sliced fresh basil, optional topping

HOW TO MAKE:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

• Pre-cook the English muffins. Arrange the English muffin halves, nooks and crannies side up, onto a baking sheet. Lightly drizzle with olive oil. Place in the oven and toast until barely golden, about 3-4 minutes. Take out of oven.

• Spoon 1 1/2 tbsp pizza sauce over each one, using the back of a spoon to spread it evenly. Sprinkle with salt and pepper. Top with cheese, Italian seasoning, and any desired toppings.

• Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges. Top with fresh basil.

Fireside Turkey Chili

When winter starts to creep in and the dreaded November clock change deprives us of that last afternoon light, I immediately shift gears into craving hearty, warm, savory foods. BUT I don’t always want them to be rich and heavy and leave me feeling super full and tired. So, I found the perfect recipe that checks all the boxes - healthy, light, tasty, easy to make, not a ton of ingredients, and freezable for future meals. This Turkey Chili is broth based which keeps it on the lighter side, but still fills you up. Pair with some toasted sour dough or garlic bread and voila! Saving family dinner time one meal at a time.

WHAT YOU’LL NEED

• 1/2 white onion, diced

• 2 garlic cloves, minced

• 2 tbsp extra virgin olive oil (Can use Avocado oil too)

• 8 oz organic ground turkey

• 1/2 tsp salt

• 1 heaping tsp cumin

• 1/2 tsp turmeric powder

• 1 4oz can diced chiles

• 1 15oz can cannellini beans, drained and rinsed

• 1 large bunch Swiss chard, chopped (Kale works too, but I prefer Swiss chard)

• 1/2 tsp crushed red pepper flakes

• 3 cups organic chicken broth

• Optional Toppings: Avocado, jalapeños, green onion

HOW TO MAKE:

1. Lightly coat the bottom of a large soup pot with EVOO or avocado oil and add ground turkey. Cook over medium heat until no longer pink. Season with salt and pepper (not too much salt - more will be added later). Remove and set aside in a dish.

2. Add oil of choice and onion to the pot and cook over medium heat until onions are translucent. Add in garlic and cook for another 30-45 seconds.

3. Pour in chicken broth, beans, chiles, turkey meat and spices. Turn heat up to medium/high until mixture starts to boil. Turn heat down and allow to simmer.

4. Toss in Swiss chard and simmer for an additional 5 minutes. Serve and enjoy!

5. Eat all in one sitting, or store in an air-tight container in either fridge or freezer for future dinners.

Time: 30-45 mins
Yields: 2-4 depending on portion size. If you want leftovers, definitely double the recipe

Basil Pesto Spaghetti Squash

I love when spaghetti squash is in season (usually early fall through the winter). Yes, it takes forever to cook (about an hour) BUT consider that your prep time to make the rest of your recipe. Spaghetti squash is a perfect substitute for any pasta dish when you’re looking for a healthier, gluten free option. It is packed with key nutrients and vitamins including fiber, vitamin C, manganese, vitamin B6, and niacin. Added bonus, kids can barely notice it’s not pasta once you’ve added the sauce and toppings. This is a delicious recipe to make when you need a break from traditional red sauce dinners that end up staining your favorite white shirt.

WHAT YOU’LL NEED

• 1 spaghetti squash, cut in half length wise and remove seeds

• 2 teaspoons extra-virgin olive oil

• Pesto (here is my super easy, homemade basil pesto recipe)

• 1 container Tomatoes, grape or cherry work best

• I pack of chicken breasts (optional), cubed

• Salt and pepper, to taste

• 2 tbsp parmesan cheese, grated (optional topping)

• Basil, chopped (optional topping)

HOW TO MAKE

• Pre-heat oven to 400 degrees F and line a large baking sheet with parchment paper for easy clean-up.

• Drizzle about 1 tsp of olive oil on the inside of each squash half and rub it all over, adding more oil if necessary. Sprinkle salt and pepper lightly over the squash, then place them cut-side down on the prepared baking sheet.

• Bake for 45-55 minutes (depending on squash size), until you can easily pierce skin with a fork. You should be able to remove the squash easily from the sides with a fork when it’s fully cooked.

• While squash is cooking, use a skillet or frying pan to cook the chicken and tomatoes.

  • Chicken: Heat a skillet or pan on medium heat with a little oil. Once hot, add cubed chicken and cook fully (10-15 mins). Season with a little salt and pepper. Remove from pan and prepare to cook tomatoes.

  • Tomatoes: Keep the pan hot after cooking the chicken. Add a little more oil to lightly coat the pan, some salt and pepper too. once pan nice and hot, add the tomatoes (they should sizzle when you place them in pan). Cook for about 8-10 mins until soft and blistered.

• Once squash is done, scoop out with a fork and transfer to a large bowl. Mix together the squash, pesto and chicken. Top with tomatoes, basil and parmesan cheese. Enjoy!

Time: 1 hour (Squash takes about 1 hour to cook. The rest can be done while squash is cooking in about 30 minutes)
Yields: 2 adults per squash or 4 kiddos

Squash Tips

• Cut in half lengthwise (from stem to end), you'll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you'll have longer strands.

• If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.

• If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.

Fall Inspired Butternut Squash Soup

Fall weather tends to stir up a few mixed emotions. On one side, the cooler weather is a welcome change of season - winter is closer, ski season will begin, and you’ll soon have that excuse to stay in with a cozy fire and binge watch your favorite shows. On the flipside, the dark, foggy mornings and slight chill in the air sadly means we are officially saying goodbye to summer and those warm pool days, outdoor picnics, and sunny hikes. To help you ease into Fall, this is one of my favorite soup recipes from Love and Lemons. It’s easy, healthy, and doesn’t require a ton of ingredients.

WHAT YOU’LL NEED

• 2 tablespoons extra virgin olive oil (EVOO)

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 2-3 garlic cloves, chopped

• 1 tablespoon fresh sage, chopped

• ½ tablespoon fresh rosemary, minced

• 1 -2 teaspoon grated fresh ginger

• 3 to 4 cups vegetable broth

• Freshly ground black pepper

SOUP TOPPINGS

• Chopped parsley or cilantro or both

• Toasted pepitas or pine nuts

• Crusty bread / croutons

HOW TO MAKE

1. In a large pot, add oil and heat over medium heat. Add the chopped onion, salt, and several grinds of fresh pepper. Sauté until soft, 5 to 8 minutes.

2. Add the cubed squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

3. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.

4. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add more broth a tablespoon at a time and blend. Season to taste and serve with toppings.

Time: 1 hour
Yields: 6 servings

Cauliflower Mash Shepard's Pie

My brother in-law introduced me to this dish (thanks John) and it’s become one of my favorite meals to make.

Super simple, healthy version of your traditional Shepard’s Pie…only this is gluten free & dairy free. It can also be made vegetarian - just don’t add meat.

Here’s how you make it. Feel free to substitute or add any veggies you’d like. I don’t love onions and rarely use them in my cooking, but they are a great addition for you onion lovers.

Ingredients - use organic when you can

• 1 head of cauliflower, broken into pieces to be steamed

• 1 package of Ground turkey meat

• 1 carton of Mushrooms, sliced

• 1/2 bag of Frozen peas

• 1 Zucchini, sliced and quartered

• 1 Garlic clove, chopped

• Salt & pepper to taste

• Dried rosemary

• Ghee

• Olive Oil

• Almond milk or any other non-dairy milk (make sure it’s unsweetened and NOT vanilla flavored - made that mistake last time)

Method:

1. Pre-heat oven to 350 degrees. Heat oven safe pan (I use a skillet) over medium high heat. Melt some ghee and olive oil together (ghee adds flavor, oil helps coat the pan). Add a little salt and pepper.

2. Add chopped garlic to the pan, cook until tender and slightly brown. If you’re an onion lover, add diced onions with the garlic

3. Add your veggies and cook one at a time (start with mushrooms, then add zucchini, peas, etc.) stir occasionally, cook until slightly brown or desired brownness

*while the veggies are cooking, time to make the Cauliflower Mash*

1. Steam the broken pieces of cauliflower until soft (about 15-20mins). Add to blender along with almond milk (enough to make the mash creamy), add salt & pepper. Blend until smooth.

2. Once veggies are cooked to your liking, remove veggies from pan and add the turkey meat. Cook through all the way. Add veggies back and mix all together. Add dried rosemary or any other herbs or spices you’d like.

3. Remove pan from heat, level out the veggies and turkey, add the cauliflower mash right on top, spread to even out.

4. Add pan to oven, cook about 20-25 mins or until slightly brown on top. You can also broil the last few minutes to crisp up the top.