Suggested Accompaniments: diced avocado chopped
cilantro shredded cheddar cheese cooked white or brown rice crushed tortilla chips
Not exact matches
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped
cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz
shredded cheddar cheese 2 oz
shredded pepper jack
cheese 4 oz pepper jack
cheese, sliced
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp
shredded Cheddar or Jack
cheese; 1/4 cup
cilantro leaves; 1 lime wedge.
Shredded Hash Browns — Black Beans —
Shredded Cheddar Cheese —
Shredded Pepper Jack
Cheese — Green Bell Pepper — Onions — Eggs — Milk —
Cilantro — Avocado — Hot Sauce
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh
cilantro 4 green onions, chopped, divided use 1 cup
shredded sharp
cheddar cheese, divided use • Sour cream, as optional garnish
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced
Cilantro (optional)
Shredded cheddar cheese for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh
cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recip
cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely
shredded sharp white
cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato -
Cilantro Salad (recip
Cilantro Salad (recipe below)
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package
shredded light
Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch
cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Serve as is, or topped with garnishes such as
shredded cheddar cheese, minced green onions, minced
cilantro, diced avocado, fresh salsa, and / or sour cream.
Taco stew served on a bed of rice with sour cream,
shredded cheddar cheese,
cilantro, and chips is a nice, easy substitute for nachos.
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup
shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh
cilantro, to taste
chili powder dash cayenne pepper salt and freshly ground black pepper, to taste 1/3 cup fresh
cilantro, chopped + extra for garnish
Cheddar or any Mexican blend of
cheese,
shredded for topping
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat
shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped
cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
cilantro, chopped 2 ripe, Fresh California Avocados, seeded, peeled and diced 1/2 cup
cheddar cheese, finely
shredded Directions
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup
Shredded Cheese (Mexican, Pepper Jack,
Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of
Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
each) diced green chilies, drained 4 cups (1 pound)
shredded Cheddar cheese 2 - 3 tablespoons chopped fresh
cilantro 2 cups milk 1 cup baking mix 1/4 teaspoon oregano 4 large eggs sour cream OPTIONAL for garnish avocado or guacamole OPTIONAL for garnish
Then I whisked some eggs together with some salt, pepper, and crushed red chili pepper and stirred in some chopped
cilantro,
shredded cheddar cheese, and chopped Fresh California Avocados.
3 oz cream
cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh
cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and
shredded chicken (boiled, roasted, left over, anything works) 1/2 cup
shredded extra sharp
cheddar cheese 1/2 cup
shredded Pepperjack
cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional)
cheddar cheese (
shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional)
cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups
cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup
cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (
shredded) 1 avocado (pitted, chopped)
The sky is the limit in the toppings department: Smoky Slow Cooker Mexican Black Beans, sour cream, chopped lettuce, olives, guacamole, tortilla chips, fresh
cilantro, pickled jalapeno slices,
shredded cheddar or freshly grated cotija
cheese.
ingredients
CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups
shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup
shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh
cilantro
5 small sweet potatoes 2 tablespoons olive oil 3 scallions, sliced thinly, white and green parts separated 2 handfuls baby spinach 2 tablespoons salsa 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup black beans 1/2 cup
shredded white
cheddar cheese 1 tablespoon chopped
cilantro
4 Yukon gold potatoes, peeled and sliced 3 - 4 c. chicken stock 1 garlic clove 1 c. sharp
Cheddar cheese,
shredded 1/4 c. chopped fresh
cilantro 4 oz.
Additional toppings if desired: diced avocado,
shredded cheddar cheese, salsa, diced tomato, sour cream,
cilantro, hot sauce
1 cup Cuban Pot Roast (taco salad style)(271 calories, 19g fat, 2g net carbs, 20g protein) 2 cups chopped romaine lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 2 Tbsp sour cream (51 calories, 5g fat, 1g net carbs, 1g protein) 1 Tbsp chopped
cilantro (optional) 1/4 cup
shredded cheddar cheese (114 calories, 9g fat,.5 g net carbs, 7g protein)
vegetable oil 1/2 medium onion, chopped (1 cup) 1 medium zucchini, chopped (1 cup) 1/2 cup fresh or frozen corn kernels 1 cup
shredded low - fat
Cheddar or Monterey Jack
cheese 1 large egg 1 cup panko breadcrumbs 1/4 cup chopped
cilantro 1 lime, cut into 6 wedges 1/4 cup low - fat sour cream or plain yogurt 2 tsp.
Alto Adige Speck Wrapped Melon and Baby Greens Aranitas Con Mojo ~
Shredded Green Plantain Fritters with Garlic Onion Sauce Bacon Wrapped Dates with Chorizo and Goat
Cheese BBQ Bacon Wrapped Shrimp Blue Baby Potato Salad Deconstructed Caramelized Onion and Brie Mini Croissants
Cheddar Garlic Crackers with Parsley & Pecans Cheesy Mini Biscuits with Sun - Dried Tomato Pesto Corn Bread Tartlets with Ricotta and Tomato Crispy California Avocado Taco with Chipotle Corn Relish Danish Smorrebrod ~ Herring & Apples on Rye DIY Gyoza Wrappers Empanadas ~ Sweet Potato and Turkey with Mango Chutney Dipping Sauce Fried Green Tomatoes with Tomato Brown Sugar Chutney Garlic Buttered Crostini with Rustic Kale Pesto Gooey
Cheddar Bread Hawaiian SPAM Musubi Jumbo Lump Crab Cakes with Jalapeno
Cilantro Crema Kalamata Olive & Sun - Dried Tomato on Pesto Toasts Kalamata Olive Tapenade and Ricotta Crostini Kalamata Olive Tapenade II Maple - Pecan Bread Mini Lemon Tartlets Mushroom and Spinach Quiche with
Shredded Potato Crust Mushroom Stuffed Duchesse Potato Skins Parmesan Panko Zucchini Fries Pecorino Potato Pops with Smokey Chipotle Sauce Peruvian White Fish Ceviche with Aji Amarillo Peppers Roasted Shrimp and Pineapple Salad Savory Bread Toasts with Alta Badia
Cheese Scallion Pancakes Korean - Style with Lemon Soy Dipping Sauce Shrimp Salad Sandwich with Spicy Lime Aioli Smoked Salmon Tomato Cups Spanikopita with Filo, Spinach and Feta
Cheese Spicy Grilled Shrimp with Green Yuzu Kosho Pesto Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw Spicy Sausage Pizza Stuffed Mushrooms Spinach Crepe Spirals with Cream
Cheese, Sun - Dried Tomatoes & Pine Nuts Spinach Dip ~ The Best on the Planet Spirited Fruit and
Cheese on Wheat Crackers Spinach & Feta Quiche with Kalamata Olive Tapenade Spring Rolls with 8 Dipping Sauces Summer Savory Stuffed Mushrooms Three
Cheese Stuffed Puff Pastry Pinwheels Tomato Bruschetta
1 tablespoon olive oil 1 red onion, roughly chopped 1 jalapeno, seeded and minced 2 garlic cloves, minced 2 teaspoons ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 15 ounce can black beans, rinsed 1 - 15 ounce can diced tomatoes 2 cups chicken or vegetable stock
Shredded Monterey Jack and
Cheddar cheeses, for garnish Crushed tortilla chips, for garnish Chopped fresh
cilantro, for garnish
Toppings (optional):
shredded cheddar cheese, nonfat Greek yogurt, chopped green onion,
cilantro, fresh lime
can diced green chiles 2 + 1/2 cups chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked chicken breasts, boneless, skinless,
shredded 3/4 cup
shredded Cheddar cheese fresh
cilantro leaves
* Two 10 - inch all - natural white or wheat tortillas * approximately 2 ounces of sliced or
shredded Manchego or
Cheddar cheese * 2 cups Dole Power Up Greens (or other mixed baby greens or arugula) * 1 cup diced Dole pineapple (or other fresh pineapple) * 2 tablespoons diced red onion * 1 tablespoon minced fresh
cilantro * 1 teaspoon minced fresh chile pepper
• 1 tablespoon butter • 2 12 - inch tortillas (the largest kind you can find, usually considered big enough for burritos) • 1/3 cup Monterey jack
cheese,
shredded • 1/3 cup
cheddar cheese,
shredded • 1/2 large tomato, chopped • 2 teaspoons diced onion • 2 teaspoons diced jalapeno peppers • 1/4 pound smoked marlin, cut into thin narrow strips • 1/4 teaspoon
cilantro • 1/4 teaspoon chipotle powder
Garnish each bowl of chili with both
shredded cheddar and mozzarella
cheese (about 1/4 cup of each) and a bit (1/4 cup) of
cilantro (if desired)
1 tablespoon olive oil 1 sweet red pepper, chopped 1 cup red cabbage, thinly sliced 1 1/2 cup whole kernel corn 1 1/2 cup black beans 1/4 cup
cilantro, chopped 1 lime, juiced 1 teaspoon minced garlic 4 medium sweet potatoes, baked and cooled 1/4 cup sharp
cheddar cheese,
shredded (optional) Salt and pepper
Taco Accompaniments: 6 - inch corn or flour tortillas Sliced fresh avocado Chopped fresh
cilantro Fresh lime juice Salsa
Shredded cabbage
Shredded cheddar cheese (or a vegan alternative)
16 - ounce can of whole black beans 16 - ounce can of sweet corn (or two cups of fresh corn) 3/4 cup of red onion, diced 1 large tomato, chopped 1/4 cup
cilantro, chopped 2 teaspoons olive oil 16 - ounce can of enchilada prepared sauce Six whole wheat or corn tortillas 1 1/2 cups
shredded cheddar cheese Salt and pepper to taste