Southwestern Stuffed Spaghetti Squash (Vegan/Vegetarian)

• 2 large spaghetti squash
• olive oil
• salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 - 11 oz. can sweet corn, drained
• 1 - 4.5 oz. can chopped green chiles, drained
• 2 tsp. dried cilantro
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• Vegan or regular cheese (optional)

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

Slice each spaghetti squash in half lengthwise.  Be careful as this requires a very sharp knife and some muscle!  Use a spoon to remove the seeds and membranes.

Brush the flesh sides of squash with olive oil and season with salt and pepper. (only 1 squash shown here - recipe yields 4 halves)

Place the squash flesh side down on your parchment lined baking sheet and pop into the oven for 55 minutes.

When there is about 30 minutes left for the squash, heat a large skillet over medium heat and drizzle with olive oil.  Add the chopped onion and bell pepper to the pan and saute until the onion is starting to get translucent, about 5 minutes.  Add chopped garlic to the pan and continue to saute for another minute, stirring continuously.

Add black beans, corn and green chiles to pan and stir to combine.  Season with the cilantro, cumin, salt, coriander and cayenne and stir to mix well.  Keep on warm, stirring occasionally, until ready to transfer to the squash.

When the squash is out of the oven and cool enough to handle,  Use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/4 of the bean mixture each of the 4 squash halves. Top with shredded vegan or regular cheese (optional) and pop them back into the oven for 5 minutes, until cheese is melted.

Garnish with fresh avocado, or your toppings choice.   ENJOY!

Spaghetti Squash Taco Boats 🌮

• 3 small Spaghetti Squash (1-2.5 lb each)
• olive oil cooking spray
• 1 lb. ground turkey
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 cup minced red onion
• 1 - 4.5 oz. can diced green chiles, drained
• 1/2 cup tomato sauce (1/2 of a 8 oz. can)
• 1/2 cup water
• 3/4 cup reduced fat shredded Mexican blend cheese

Toppings:

• Pico de Gallo
• Avocado 
• Sour Cream
• Sliced black olives
• Pickled jalapenos

Preheat oven to 400F.  Line a large baking sheet with parchment paper.

Take all stickers off the squash and cut them each in half lengthwise.  Please be careful!  This requires some muscle and a very sharp knife! Use a spoon to remove seeds and soft yellow strands.

Spray the insides of the squash with olive oil spray and season with salt and freshly ground black pepper.

Place the squash cut side down on the baking sheet and bake for one hour, until the flesh can easily be pierced with a fork.  Set aside to let cool slightly.

Meanwhile, heat a large skillet over medium heat and spray with olive oil cooking spray.  Add the turkey to the pan and cook until browned breaking it up with a wooden spoon.  Add the garlic powder, cumin, salt, chili powder, coriander, paprika and oregano and stir to mix well.  Add the onion, diced green chiles, tomato sauce and water to the pan.  Stir to mix well.  Cover and simmer on low for 20 minutes.  Keep warm until ready to use.

When the squash has cooled enough to handle, use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/2 cup of meat sauce into each squash.

Sprinkle with cheese.  Return pan to the oven and bake until cheese is melted, about 5 minutes.

Top with your favorite taco toppings, such as pico de gallo, avocado, sour cream, olives, jalapenos, etc.

Enjoy!!   Yields 6 yummy taco boats! 🌮 🌮 🌮 🌮 🌮 🌮  

Crock Pot Spicy Chicken and Black Bean Soup

• 2 - 10 oz. cans Rotel tomatoes, not drained
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles (hot or mild), not drained
• 1 large red bell pepper, chopped
• 1 medium red onion, chopped
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. freeze dried minced cilantro (or 1/4 cup chopped fresh cilantro)
• 1 - 32 oz. box chicken bone broth 
• 2 large boneless skinless chicken breasts (about 1.25 lbs)
• salt and freshly ground black pepper
• 1/2 bunch green onions, white and light green parts, chopped

Spray your crock pot with olive oil spray.  Add the beans, tomatoes, chiles, bell pepper, red onion, cumin, chili powder, garlic powder, onion powder, dried oregano and cilantro to the crock and stir to mix well.

Pour the broth into the crock and stir to combine.  Lay the chicken breasts in and season with salt and freshly ground black pepper.  

Submerge the chicken into the broth mixture.  Cover the crock and cook on low for 6.5 hours.

Remove the chicken from the crock and use two forks to shred it.  Return the shredded chicken to the crock and stir in the green onions.  Let sit on warm setting until ready to serve.

Enjoy with fresh avocado!

BBQ Buffalo Chicken

• 2 lbs. boneless skinless chicken breasts
• 3/4 cup Frank's Red Hot Buffalo sauce
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder

In a large ziplop bag, combine the Franks, chili powder, cumin, salt, garlic powder and onion powder.  Use your hands on the outside of the bag to mix everything together.  Add the chicken to the bag and massage the sauce mixture into the chicken.  Let sit in the refrigerator all day.

Heat your barbecue to medium heat.  Place the chicken on the grates, cover and cook for 8 minutes.  Flip the chicken and cook another 5-8 minutes (depending on size of breast).

Enjoy with your favorite sides!

Crock Pot Chicken & Black Bean Tacos

• 1 lb. boneless skinless chicken breasts
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles
• 1/2 cup chopped red onions
• 1 cup salsa
• salt and freshly ground black pepper
• 2 tbsp. taco seasoning
• 1 tsp. cumin
• 1 tsp. garlic powder
• garnish with your favorite taco toppings

Spray your crock pot with olive oil cooking spray.  Season the chicken with salt and freshly ground black pepper and place into the crock pot.  Season with taco seasoning, cumin and garlic powder.

Pour the black beans, green chiles and red onions over the top and cover with the salsa.

Cook on low for 5 hours, until the chicken easily shreds using two forks. 

Shred the chicken and stir with the bean and salsa mixture.  Keep on warm until ready to serve.

Yields 4 servings:  206 calories, 1 gram fat, 16 net carbs, 32 grams protein per serving.

Make tacos with your favorite toppings such as lettuce, cheese, pico de gallo, sliced black olives, pickled jalapenos, etc.

ENJOY!

Lettuce Cup Turkey Tacos

• 1 lb. extra lean ground turkey (99% lean)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 - 14.5 oz. can petite dried tomatoes
• 1 - 4 oz. can diced green chiles, drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1/2 cup salsa
• Butter lettuce leaves

In a small bowl, combine the chili powder, cumin, coriander, oregano, garlic and salt and stir to combine, set aside.

Heat a large skillet over medium heat and spray with olive oil cooking spray.  Cook the turkey, breaking it up with a wooden spoon, until no longer pink and cooked through, about 5 minutes.  

Add in the spice mixture and stir to mix well.  Pour in the tomatoes, chiles, black beans and salsa.  Stir to combine.   Let simmer for about 5 minutes, stirring occasionally.

Serve a scoop of the turkey mixture onto each butter lettuce leaf and top with your favorite toppings such as cheese, sour cream, shredded lettuce, chopped onions, sliced black olives, etc. 

Yields 4 large servings.  Each serving of the turkey mixture contains 247 calories, 1.5 grams fat, 14 net carbs and 33 grams protein. 

HEALTHY!  YUMMY!  ENJOY!

Grilled Taco Burgers! 🌮

• 1.25 lbs. 96% lean ground beef
• 1 - 4 oz. can diced green chiles, drained
• 2 tbsp. taco seasoning (I use Flavor Gods Taco Tuesday)
• 2/3 cup chopped red onion
• 2/3 cup reduced fat shredded cheese

Mix all ingredients together in a bowl using your hands.  

Cover and let sit in the refrigerate until you're ready to fire up the grill!

Form the mixture into 4 patties and grill until the temperature you desire. Top with cheese and continue to cook until cheese melts.  We cook ours on the grill for 3 minutes, flip and grill another 5 minutes, adding the cheese during the last minute.  Perfection!

Serve on a bun with your favorite toppings such as: lettuce, tomato, onion, etc.  

Y U M M Y ! !