DINNER RECIPES.

BEEF ENHILADAS (FREEZER FRIENDLY)

FOR THE BEEF:

  • 1 TBSP avocado oil

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 1lb organic grass-fed ground beef, 90% fat / 10% lean

  • 1 tsp kosher salt

  • 2 tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • 1/2 tsp ground cumin

  • 4oz mild green chiles

  • 1/3 cup low-sodium beef bone broth

FOR THE BEANS:

  • 2 TBSP ghee

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • 1/2 tsp kosher salt

  • 1 14-ounce can refried beans

ADDITIONAL INGREDIENTS:

  • 8 cassava flour tortillas (I like Siete foods)

  • 1 jar enchilada sauce

  • 1 1/2 cups cheese, shredded

  • toppings: cilantro, avocado, limes

DIRECTIONS:

In a large skillet, heat the avocado oil. Once hot, add the onions and beef, breaking up the meat with the back of a wooden spoon. Cook, undisturbed for five minutes or until the beef has browned on one side. Stir and cook until the meat is no longer pink, about 3-5 more minutes. Add the spies and stir to combine to evenly coat the meat. Allow the spices to toast, about 2 minutes.

Add in the chiles and beef broth. Stir to combine and cook, uncovered, until most of the liquid in the pan reduces and becomes thickened, about 4 more minutes. Remove from the heat and allow it to cool to room temperature before assembling.

For the beans: In a medium pot, add the ghee and heat over medium. Once hot, add the onions. Cook until translucent, about 5 minutes. Add in the garlic and cook for 2 minutes, or until fragrant. Add in the chili powder and salt. Stir to combine and lightly toast the chili powder, about 1 minute. Add in refried beans. Using a spoon, mix vigorously to totally combine. Once smooth, start to add the broth in 1/4 cup increments. Stir between each addition and continue to add broth until the beans are creamy and smooth. Once you’ve added the appropriate amount of broth, cook for about 3 minutes on low. Remove from the heat and allow to cool to room temp before assembling.

To assemble/bake: Pour half of the enchilada sauce into a shallow bowl. Heat a medium, nonstick skillet over medium-low heat. Working one tortilla at a time, add the tortilla to the dry pan and heat for 15 seconds per side or until the tortilla is pliable. Once warmed, dip in the enchilada sauce and flip. Allow the excess to drip off before placing it into a 9×13 pan. Fill with two tablespoons of the beans and two of the beef. Roll tightly and arrange in the pan, seam side down. Once all tortillas are filled, pour the remaining sauce over the enchiladas, ensuring they are evenly coated. Top with the shredded cheese
Preheat the oven to 375. Wrap the dish tightly with foil and transfer to the middle rack. Bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly. For extra crisp, broil on high for 2-3 minutes (watch carefully).

GROUND TURKEY & SWEET POTATO SKILLET

  • 1 TBSP olive oil

  • 2 to 3 cloves garlic, minced

  • 1lb ground turkey

  • Cumin, chili powder, salt and pepper (to taste)

  • 1 green bell pepper, chopped

  • 1/2 white onion, chopped

  • 1-2 sweet potatoes, chopped

  • 1/2 cup water

  • toppings: shredded cheese, avocado, etc.

DIRECTIONS:

Heat olive oil and minced garlic in a medium sized pan. Once hot, add in ground turkey and cook for around 2 to 3 minutes. Add in cumin, chili powder, salt and pepper. Add in your chopped green bell pepper and white onion and cook for an additional 2 to 3 minutes. Once turkey is pretty much cooked, add in chopped sweet potato and 1/2 cup water. Put lid on top and stir occasionally until sweet potatoes are cooked through. Once done, add cheese on top! 

SPAGHETTI SQUASH BOATS WITH CHICKEN

  • 2 spaghetti squash

  • 2 tsp olive oil

  • salt and pepper

  • 4 strips of bacon, chopped

  • 1lb boneless chicken breast, diced

  • 1/2 tsp garlic powder

  • 2 cups baby spinach

  • 1/2 cup Greek yogurt, plain & unsweetened

  • 1 cup cheese (suggest mozzarella)

  • 2 TBSP chopped basil

DIRECTIONS:

For the spaghetti squash, slice the ends off of your squash and then slice in half (vertically). Drizzle the squash all over with oil, sprinkle with salt and pepper. Place the squash cut-side down and bake in a 400 degree oven for 35 to 40 minutes. Once done (make sure the squash is tender), set aside to cool.

In the meantime, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry. Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.

Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil. Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest." Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese. Bake on 350 until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.