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Category: Recipes

Stacie’s Loaded Guacamole

Posted on by Nick

Avocado Dip

INGREDIENTS

  • 3 Avocados, mashed
  • 1/4 Cup red onion, finely chopped
  • 2 to 3 garlic cloves, minced
  • 2 Roma Tomatoes, diced
  • 1 tsp. Cumin (more if desired for taste)
  • 1 tsp. Chili powder
  • 1/4 tsp. Cayenne
  • 2 Tbsp. fresh cilantro, chopped
  • Salt and Pepper to taste
  • Juice of 1 lime

INSTRUCTIONS

  • Place all ingredients in a bowl and stir/blend until mixed well and smooth consistency.
  • Serve with raw veggies, organic blue corn chips, in a wrap, or as a topping on a salad.

Slow Cooker Taco Dip

Posted on by Nick

Slow cooker taco dip

INGREDIENTS

  • 1/2 Pound extra lean ground turkey
  • 1 small yellow onion, chopped
  • 2 (15 oz.) cans refried beans
  • 1 cup salsa (I like Newman’s Own)
  • 1 (4 oz.) can diced green chilies
  • 1 cup fat-free shredded cheddar cheese
  • 1/4 cup fat-free Greek yogurt
  • 1/2 of 1 avocado, diced
  • 1/2 of 1 tomato, diced

INSTRUCTIONS

  • Combine turkey, onions, beans, salsa, and chilies in a bowl and transfer to slow cooker.
  • Cover and cook on low for 3-4 hours (or high for about 1.5 hours.)
  • Stir well and transfer to serving bowl. Spread yogurt over mixture and top with cheese, diced avocado and diced tomato.
  • Serve with your favorite dipper!

NOTES

Don’t have a slow cooker? No worries! Brown the turkey in a large pan, add the ingredients in the first step and bring to a boil. Reduce heat and simmer for 15 minutes. Then follow the last two steps as above!

Turkey Enchilada Casserole

Posted on by Nick

Turkey Enchilada Casserole

Ingredients

  • 1 package lean ground turkey
  • Non-stick cooking spray
  • Salt & pepper
  • 1 cup enchilada sauce
  • 1 cup Greek yogurt (I like Fage 0%)
  • ¾ cup salsa of your choice
  • 1 cup canned Mexicorn or Chipotle White Corn (it’s by Green Giant)
  • 4 oz. diced green chiles
  • 10–12 corn tortillas, torn/shredded
  • 1 cup reduced-fat cheddar cheese

Instructions

  • Preheat oven to 350 degrees.
  • Heat a large pan and spray with non-stick cooking spray. Add turkey and cook until no longer pink. Season with salt & pepper.
  • In a large bowl, combine enchilada sauce, Greek yogurt and salsa. Add in turkey, green chilies and corn. Once combined, stir in torn tortilla pieces.
  • Spray a 9×13 baking dish with non-stick cooking spray and spread mixture evenly in dish.
  • Cover with cheese.
  • Bake for 20–25 minutes or until edges are golden brown and cheese is bubbly!
  • Serve and enjoy!