CHILI

  • 2 pounds ground beef

  • 1 onion diced

  • 4 cloves garlic minced

  • 2½ tablespoons chili powder divided, or to taste

  • 1 teaspoon cumin

  • 1 (14.5 ounce) can crushed tomatoes

  • 1 (19 ounce) can canned red kidney beans drained and rinsed

  • 1 (14.5 ounce) can canned diced tomatoes with juices

  • 1½ cups beef broth

  • 1 tablespoon tomato paste optional

  • salt and black pepper to taste

DIRECTIONS

  1. SAUTE the beef and onions in a skillet, then add garlic and seasonings to the pan. You can always add more to taste at the end.

  2. TRANSFER the beef mixture to a 6 Qt Slow Cooker.

  3. ADD REMAINING INGREDIENTS – drained beans, diced tomatoes with their juice and tomato sauce.

  4. SLOW COOK – cover and set slow cooker on low 6-8 hours or on high 3-4 hours then season more to taste if needed.

TOPPINGS Shredded cheese, sour cream, green onion

CHICKEN & BEEF BURRITO BOWL

  • 1 pound chicken breast

  • 1 pound grown beef

  • 1 packet of taco seasoning

  • 1 tablespoon olive oil

  • montreal chicken seasoning

  • lemon pepper seasoning

  • salt & peper

  • avocado

  • sour cream

  • shredded cheese

  • chives or green onion

  • white rice optional

DIRECTIONS

  1. SEASON the chicken on a cutting board and let sit

  2. SAUTE the beef in a skillet.

  3. DRAIN the fat, return to pan.

  4. ADD taco seasoning to the ground beef with ½ cup or 1 cup water.

  5. GRILL the chicken for 15 minutes on medium to high heat, 7 minutes on each side.

TIP: I like to cut my chicken up and then grill it on the sides for some char. The cast iron skillet will keep the chicken juicy without over cooking it.

CHICKEN LETTUCE WRAPS

  • 1 pound ground chicken

  • 1 head of lettuce

  • 1 packet of P.F. Chang’s Chicken Lettuce Wrap sauce

  • green onion

  • fresno chili peppers

  • mayonaise + siracha mixed

  • water chestnuts optional

DIRECTIONS

  1. PREP wash head of lettuce + veggies; press dry with a paper towel.

  2. SAUTE the chicken in a skillet.

  3. SAUCE When browned, add P.F. Chang’s Chicken Lettuce Wrap sauce. Really mix it in.

  4. MIX Mayonnaise and sriracha to preferred taste.

  5. CHOP fresno chili peppers and green onion.

  6. TOP lettuce wraps as desired.

favorite combo: lettuce, meat, sauce, peppers, onion

SALAD - protein optional

  • baby spinach

  • mixed salad greens

  • Cindy’s kitchen balsamic vinaigrette

  • strawberries

  • goat cheese

  • 1 pound chicken breast

  • 1 tablespoon olive oil

  • montreal chicken seasoning

  • lemon pepper seasoning

  • salt & pepper

DIRECTIONS

  1. PREP the strawberries by washing them thoroughly and slicing them as desired.

  2. MIX the baby spinach and mixed greens in a large bowl. Add the vinaigrette a little at a time and toss until lightly coated. If you add too much dressing, simply add more greens.

  3. TOP the salad with strawberries and crumbled goat cheese.

  4. ADD PROTEIN by topping with grilled chicken. This is my favorite protein for this salad!

CHICKEN TACOS

  • 1 pound chicken breast

  • 1 tablespoon olive oil

  • montreal chicken seasoning

  • lemon pepper seasoning

  • salt & peper

  • tortillas

  • cholula green pepper hot sauce

  • sour cream

DIRECTIONS

  1. SEASON the chicken with olive oil, Montreal chicken seasoning, lemon pepper seasoning, salt, and pepper on both sides.

  2. GRILL the chicken over medium-high heat for about 15 minutes, flipping halfway through. Cook until fully cooked and the internal temperature reaches 165°F.

  3. HEAT the tortillas on the grill or stovetop until warm and soft.

  4. ASSEMBLE the tacos by adding the grilled chicken to each tortilla. Top with Cholula and sour cream, then serve.

CHORIZO & POTATOES

  • 1 pound chorizo

  • 3 large russet potatoes

  • 1 tablespoon olive oil

DIRECTIONS

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