Deep Dish Taco Pie

 Ingredients

• 1 1/4 lbs ground beef
• 1 refrigerated pie crust
• 2 Tbsp taco seasoning 
• 1 10 oz can enchilada sauce
• 14.5 oz can diced tomatoes
• 1 1/2 cup refried beans
• 1 small onion, chopped
• 4.5 oz can diced green chilis
• 1 1/2 cup shredded Mexican cheese
• 1 Tbsp water

In a large pot, brown the beef and onion over medium high heat until the beef is cooked. Drain, return to the pot and reduce heat. 

Add the taco seasoning, water, diced tomato and diced chilis. Mix well. 

Roll out the pie crust and place in the bottom and up the sides of a 9 inch round cake pan. 

Add 3/4 cup of the shredded cheese over the pie crust. Layer with the beef mixture, enchilada sauce, refried beans, and the remaining cheese. Add more cheese if needed to cover to stop of the pie with cheese. 

Bake at 375 degrees F for 30-40 minutes. If the cheese starts to get too brown, cover the pie with aluminum foil and continue to bake. Allow to sit for 15-20 minutes before serving. 

Garnish with green onions and sour cream. 

Enjoy! 

Tex Mex Chicken and Zucchini

 Ingredients

• 1 Tbsp avocado oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium bell peppers, chopped
• 1 lb. boneless & skinless chicken breasts, cut into 1" pieces
• 1 cup corn, frozen or fresh
• 2 large zucchini, diced
• 14 oz can black beans, drained and rinsed
• 14 oz can diced tomatoes, not drained
• 1 tsp taco seasoning
• 1 Tbsp cumin, divided
• 1 tsp salt
• Ground black pepper, to taste
• 1 cup Colby Jack cheese, shredded
•  1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

Preheat large deep skilled on low-medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally. 

Move vegetables to the side of the skillet and add chicken. Sprinkle with cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally. 

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 

Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro. Serve hot, on its own or with rice or quinoa. 

Enjoy! 

Grilled Chicken Street Tacos

 Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 20-22 mini white corn tortillas, warmed 
• Pico de gallo 
• 1/2 cup fresh cilantro, chopped
• Lime juice
• Hot sauce (Valentina)
• Sour cream

For the Marinade

• 4 Tablespoons orange juice
• 2 Tablespoons apple cider vinegar
• 1 1/2 Tablespoons lime juice
• 3 cloves garlic, minced
• 1 1/2 Tablespoons chipotle chili powder
• 2 teaspoons dried oregano leaves 
• 2 teaspoons paprika 
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• Freshly ground black pepper

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. 

Refrigerate for at least 1 hour or up to overnight. 

Preheat grill over medium-high heat. Generously spray with cooking spray. Remove chicken with marinade and place on hot grill. 

Cook for about 4-5 minutes on each side, flipping once. (Thickest part of the chicken thigh should register about 165 degrees). 

Transfer to a plate and allow to rest for a few minutes before chopping into small pieces. 

Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream. Spritz with a little bit of lime juice. Serve immediately. 

Serve with a side of Mexican rice or other side dish. 

Enjoy! 

Mini Pancakes

Ingredients

• Pancake mix + box ingredients
• Toppings (ie: sausages, fruit, chocolate chips, dab of jelly or syrup, sprinkles, cinnamon, etc. or leave plain)

Preheat oven to 350 degrees F. 

Use pancake mix. Combine ingredients as directed on the box. 

Spray the muffin tins with non-stick cooking spray. 

Fill tins with pancake mix 1/4 to 1/3 full. 

Add toppings to each tin. 

Bake in the oven for 10-12 minutes. 

Enjoy!

Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 1 18 oz. roll refrigerated chocolate chip cookie dough
• 8 oz. package cream cheese, softened
• 1 egg 
• 1/2 cup sugar
• 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with nonstick foil. 

Beat cream cheese, sugar, egg, and vanilla until smooth. 

Cut half of the cookie dough and press evenly in bottom of pan to form the crust. 

Spread the cream cheese mixture over the top of the cookie dough base. 

Crumble remaining cookie dough over the top. 

Bake for 30-35 minutes or until golden brown. 

Let cool completely before cutting into bars. 

*Store in fridge* 

Enjoy! 

Tropical Sangria

Ingredients

• 1 bottle sweet white wine (Barefoot Moscato) 
• 1 cup Malibu Rum
• 1 small can pineapple juice (6 oz.= 3/4 cup)
• 1/2 cup orange juice
• Fresh pineapple, oranges, strawberries, & kiwi, sliced

Combine all ingredients in a large pitcher and chill until ready to serve. *The more fruit, the better. 

Enjoy! 

Loaded Sweet Potato Fries: Trader Joe's

Ingredients

• 15 oz. bag Trader Joe's Sweet Potato Frites
• 15 os. can Trader Joe's Chili (Vegetarian, Turkey, or Beef)
• 4 oz. Trader Joe's Monterey Jack Cheese, shredded (~1 cup)
• Optional: Diced avocado, sliced green onions, sour cream

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. 

Spread sweet potato fries on the sheet pan in an even layer. Bake in pre-heated oven for 18-22 minutes, or until crispy. 

In the meantime, heat chili in a small saucepan for 5-6 minutes, or until hot and steaming, then set aside. 

Remove sweet potato fries from the oven and top with chili, followed by the shredded cheese. Return pan to oven and cook for 3-4 minutes more, or until cheese is melted. 

Serve topped with diced avocado and sliced green onions. 

Enjoy!