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.

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.