Greek Pitas

http://hurrythefoodup.com/greek-pitas/

INGREDIENTS

• ½ red onion
• 1 small cucumber
• 125g cherry tomatoes (good handful)
• 100g soft cheese (like feta)
• 4 pitas
• Handful of spinach
• Hummus to spread
• Half a lemon
• Large pinch of oregano
• Pinch of salt
• 2-3 flakes red (dried cayenne also goes really well)
• 1 tbsp olive oil
• 1 tbsp red wine vinegar, balsamic vinegar or any you have

INSTRUCTIONS

1. Chop the cucumber, tomatoes, onion, cheese and throw into bowl
2. Add the spinach
3. Squeeze the lemon into a bowl
4. Add the olive oil and vinegar
5. Add the oregano, pepper and salt
6. Mix well and pour over salad
7. Toast the pitas, spread the hummus inside, and fill

NOTES

And don't forget - be creative! Add whatever you fancy, or whatever leftovers you have. Olives, sweetcorn and bell peppers all work really well.

Healthy Southwest Pasta Salad with Chipotle Lime Greek Yogurt Dressing

http://www.ambitiouskitchen.com/2015/06/healthy-southwest-pasta-salad-with-chipotle-lime-greek-yogurt-dressing/

A gluten free, healthy southwest pasta salad with an incredible sweet and spicy chipotle-lime greek yogurt dressing. Great for Summer BBQs -- protein and fiber packed!

INGREDIENTS

• 1 (8 oz) package Ancient Harvest Red Lentil & Quinoa Pasta
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup organic sweet corn
• 2 roma tomatoes, seeded and diced
• 1/4 cup diced green onions
• 1/3 cup sliced black olives
• 1/4 cup fresh diced cilantro
• For the dressing:
• 3/4 cup nonfat plain greek yogurt
• 1 chipotle pepper in adobo sauce (plus more to taste)
• 2 teaspoons honey
• 1-2 tablespoons fresh lime juice, plus more to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon paprika
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Freshly ground salt and pepper, to taste
• For garnish:
• Diced avocado
• Diced green onion

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INSTRUCTIONS

1. Cook pasta according to directions on package. Once done cooking and pasta is al dente, transfer to a strainer and rinse with cool water then transfer to a large bowl. Add in black beans, corn, tomatoes, green onions, black olives and cilantro; gently stir with a spoon to combine all of the ingredients.
2. In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 seconds or until well combined. Taste and adjust seasonings as necessary. If you'd like more of a kick, add in another chipotle pepper. Sometimes I like to throw in cilantro into the dressing as well! It's up to you.
3. Add dressing to pasta and stir well to combine and coat all of the pasta. Cover and refrigerate for an hour, then serve cold. Can be made up to one day ahead of time, just give it a stir before serving. Garnish with avocado, extra cilantro or green onions, if desired. Makes 6 servings, a little under 1 cup each.

NOTES

Note: You can sub the spices (chili powder, etc) for about 1 tablespoon of taco seasoning. Add more to taste.

Slow Cooker Fiesta Ranch Chicken

http://www.chef-in-training.com/2015/05/slow-cooker-fiesta-ranch-chicken/

SLOW COOKER FIESTA RANCH CHICKEN

 

This chicken is SO delicious and is completely universal for however you want to use it! It is packed with flavor and goes perfectly in any type of Mexican meal!

INGREDIENTs

• 4 large chicken breasts
• 1 package ranch mix
• 1 package taco mix
• 2 cups chicken broth

INSTRUCTIONS

1. Spray slow cooker with cooking spray and place chicken on the bottom.
2. Add ranch mix, taco mix, and chicken broth.
3. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.
4. Shred chicken with a fork and serve over brown rice or in a taco.

Crisp Bean Burritos (Taco Time Copycat Recipe)

http://www.letsdishrecipes.com/2014/02/crisp-bean-burritos-taco-time-copycat-recipe.html

Ingredients

1. 6 (8-inch) flour tortillas
2. 1 (16 oz.) can refried beans
3. 1 teaspoon taco seasoning
4. 1 cup shredded cheddar cheese
5. 1 cup vegetable or canola oil, for frying
6. Salsa, for dipping

Instructions

1. In a medium bowl, mix together refried beans and taco seasoning.
2. Spread about 1/3 cup of the refried bean mixture down the center of each tortilla.
3. Sprinkle with 2-3 tablespoons of cheese.
4. Roll tortillas up tightly, keeping ends open.
5. Heat oil in a large skillet over medium heat.
6. Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
7. Repeat the frying process until all the burritos are cooked.
8. Serve with salsa for dipping.

Quick and Easy Veggie Chili

http://greatist.com/eat/recipes/quick-and-easy-veggie-chili

Serves 4 to 6

What You'll Need:

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 red bell peppers, cored and diced
• 4 cloves garlic
• 1 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 15 oz. can kidney beans, drained & rinsed
• 1 15 oz. can black beans, drained & rinsed
• 3 15 oz. cans diced tomatoes
• 1 cup frozen corn
• Salt Fresh ground pepper
• Optional Garnishes: Low-fat sour cream, Greek yogurt, shredded cheddar cheese, sliced scallions, fresh cilantro
• *Note: If you don't have (or want to buy) the cayenne, chili powder, and cumin, you can use a low-sodium taco or chili seasoning packet instead!

What to Do:

1. In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
2. Mix in beans, diced tomatoes, and corn.
3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
4. Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)

24 ways to use shredded chicken - website link

http://www.tasteandtellblog.com/24-ways-to-use-shredded-chicken/

Shells and Cheese Taco Casserole

http://www.food.com/recipe/shells-n-cheese-taco-casserole-136048

INGREDIENTS

SERVINGS 6-8UNITS US

• 1 1⁄3lbs ground beef
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• chili powder
• cumin
• 1⁄2onion, chopped
• 1(1 1/4 ounce) packet taco seasoning mix
• 1⁄3cup picante sauce
• 2⁄3cup water
• 1(14 1/2 ounce) candel montestewed tomatoes, undrained
• 1(12 ounce) boxvelveeta macaroni shells and cheese
• 3cups shredded cheddar cheeseor 3 cups sargento four-cheese Mexican blend cheese
• paprika
• 1⁄2teaspoon oregano
• 3cups shredded lettuce
• additional shredded cheese
• 1cup sour cream
• black olives (chopped or sliced)
• chopped tomato
• jalapeno, rings

DIRECTIONS

1. In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
2. Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
3. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
4. Fold shells and cheese mixture into beef mixture.
5. Pour into greased casserole dish.
6. I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
7. Top evenly with shredded cheese.
8. Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
9. Bake in 350º oven, uncovered for 20 minutes, or til hot .
10. Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.

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