Simple Weeknight Spaghetti

Simple Weeknight Spaghetti

Total Time: 30-45 minutes
Servings: 5

INGREDIENTS:

  • 2 28 oz. Cans Crushed Tomatoes
  • 4 Tbsp. Extra Virgin Olive Oil
  • 3 tsp. Garlic Powder
  • 2 tsp. Oregano
  • 1 Tbsp. Red Pepper Flakes
  • 2 Tbsp. Balsamic Vinegar
  • 1 Lb. Whole Wheat Spaghetti
  • 2 Lb. 93% Lean Ground Beef
  • 3 C. Baby Spinach Leaves
  • 1/4 C. Parmesan Cheese, shredded

DIRECTIONS:

  1. In a large pot, cook the spaghetti according to the package instructions. Drain the pasta and set aside.
  2. Meanwhile, brown the ground beef in a medium-sized pan. Cook until the meat reaches an internal temperature of 160F.
  3. In a large pot over medium heat, combine the crushed tomatoes, olive oil, garlic powder, oregano, red pepper flakes, and balsamic vinegar. Stir until well combined and bring to a simmer for 15-30 minutes. The longer you simmer, the more the flavors will meld. Add water 1 Tablespoon at a time if needed to maintain your desired sauce consistency.
  4. Add the cooked pasta and meat to the sauce pot over low heat. Stir to combine.
  5. Then, add the spinach and stir until wilted.
  6. Top with parmesan cheese and serve!


Three Bean Chili

Three Bean Chili

Prep Time: 15 minutes
Cook Time: 20 minutes
Sercing Size: 1 Cup
Servings: 4

INGREDIENTS:

  • 2 Lbs. 93% Ground Turkey
  • 3 Tbsp. Olive Oil
  • 2 Medium Onions, chopped
  • 3 Tbsp. Chili Powder
  • 3 Tbsp. Cumin
  • 1 Tbsp. Garlic Powder
  • 1/4 tsp. Cayenne Pepper
  • 2 Green Peppers, diced
  • 1 Can (26-28 Oz.) No Salt Added Diced Tomatoes
  • 1 Can (14.5 Oz.) Diced Tomatoes with Green Chiles
  • 1 Can (15 Oz.) Kidney Beans, drained and rinsed
  • 1 Can (15 Oz.) Black Beans, drained and rinsed
  • 1 Can (15 Oz.) Garbanzo Beans, drained and rinsed

DIRECTIONS:

  1. Cook the turkey: Heat 1 Tbsp. of olive oil in a medium-sized pan over medium heat. Then add ground turkey and cook until browned. Ground turkey should be cooked to 165F.
  2. In a large pot, heat the remaining 2 Tbsp. of olive oil over medium heat. Add the onions, chili powder, cumin, garlic powder, and cayenne pepper and cook until the onions are soft. Add green peppers and cook for an additional 2-3 minutes.
  3. Add the diced tomatoes and beans into the onion mixture. Heat thoroughly over medium-low heat.
  4. Lastly, add the ground turkey and stir all ingredients together. Let simmer over medium-low heat for 5-10 minutes. Serve with your favorite chili toppings!


Sheet Pan Fajitas

Sheet Pan Fajitas

Total Time: 35 minutes
Servings: 4

INGREDIENTS:

  • 2 Lbs. Boneless, Skinless Chicken Breasts, cut into strips
  • 1/4 C. Extra Virgin Olive Oil
  • 2 Tbsp. Lime Juice
  • 3 Garlic Cloves, minced
  • 1 Tbsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • Salt and Pepper to taste
  • 1 Red Bell Pepper, cut into strips
  • 1 Yellow Bell Pepper, cut into strips
  • 1 Orange Bell Pepper, cut into strips
  • 1/2 Red Onion, sliced
    For serving:
  • 10 8-Inch Corn Tortillas
  • 2 Avocados, sliced
  • Salsa

DIRECTIONS:

  1. Preheat the oven to 400F.
  2. In a small bowl, stir together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
  3. Place the chicken, peppers, and onion on a baking sheet and pour the olive oil mixture over top. Toss to combine.
  4. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165F.
  5. Serve with warmed tortillas, avocado slices, and salsa.

Good 4 You Tip: Use this recipe for simple meal prep! Make brown rice and top it with the sheet pan mixture for quick and easy lunches.



Chipotle BLAT Sandwich

Chipotle BLAT Sandwich

Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 1 sandwich
Servings: Serves: 2

INGREDIENTS:

  • 4 Bacon Strips, cooked and drained
  • 2 Handfuls of Arugula
  • 1 Avocado, peeled, pitted, and sliced
  • 1 Tomato, sliced
  • 4 Tbsp. Olive Oil Mayonnaise
  • 1 tsp. Chipotle Powder
  • 4 Slices of Whole Wheat Bread

DIRECTIONS:

  1. Toast your bread slices.
  2. While your bread is toasting, mix the mayonnaise and chipotle powder to create chipotle mayo.
  3. Once toasted, spread 1 tablespoon of chipotle mayo onto each toasted bread slice.
  4. On 2 of the toasted slices, layer a handful of arugula, 2 bacon strips, the tomato slices, and the avocado slices.
  5. Top your sandwiches with the remaining toast, slice in half, and enjoy!


Zesty Avocado Toast

Zesty Avocado Toast

Total Time: 15 minutes

INGREDIENTS:

  • 1 Large Avocado (or 2 small)
  • 1 tsp. Extra Virgin Olive Oil
  • 1 Tbsp. Lemon Juice
  • 2 Slices 100% Whole Wheat Bread
  • 3 Eggs
  • 1 Tbsp. Skim Milk
  • 1/4 tsp. Red Pepper Flakes

DIRECTIONS:

  1. In a small bowl, mash the avocado with the olive oil, lemon juice, and red pepper flakes.
  2. Toast 2 slices of 100% Whole Wheat Bread.
  3. Meanwhile, scramble 3 eggs: Whisk the eggs and milk together in a small bowl, pour into a frying pan over medium heat. Stir until eggs are scrambled, then remove from heat.
  4. Assemble your avocado toast: Spread the avocado onto the toast, then top with eggs. Enjoy!


15-Minute Air Fryer Salmon

15-Minute Air Fryer Salmon

Total Time: 15 minutes

INGREDIENTS:

  • 2 8oz. Salmon Fillets
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 tsp. Mrs. Dash Lemon Pepper Seasoning
  • 1 tsp. Garlic Powder
  • 1 Bunch Asparagus (optional)
  • Pepper, to taste

DIRECTIONS:

  1. In a small bowl, mix the Lemon Pepper Seasoning and garlic powder.
  2. Place the salmon in the air fryer basket, skin side down.
  3. Pour olive oil over the salmon fillets.
  4. Sprinkle the seasoning mixture over top. If including asparagus, add to the basket around salmon.
  5. Cook in the air fryer at 400F for 10 minutes, or until the salmon reaches an internal temperature of 145F and flakes easily with a fork.
  6. If cooking asparagus along with the salmon, add 5 minutes to the cooking time.
  7. Enjoy!


Taco Salad with Creamy Avocado Dressing

Taco Salad with Creamy Avocado Dressing

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: About 2 cups
Servings: Serves: 4

INGREDIENTS:

    Salad:
  • 1 lb. 93% Lean Ground Turkey
  • 1 packet Old El Paso 25% Reduced Sodium Taco Seasoning
  • 4 C. Shredded Lettuce
  • 1 C. Black Beans, rinsed
  • 1/2 C. Shredded Cheddar Cheese
  • 1/2 C. Salsa
  • Tortilla Chips, broken into bite-sized pieces
    Creamy Avocado Dressing:
  • 2 Avocados, peeled and pitted
  • 1/2 C. Water
  • 1/2 C. Extra Virgin Olive Oil
  • 1 C. Green Onions, chopped
  • 1 C. Cilantro, chopped
  • 3 Cloves Garlic
  • 3 Limes, juiced
  • 1 Tbsp. Crushed Red Pepper Flakes

DIRECTIONS:

  1. In a pan, brown the ground turkey and add taco seasoning as instructed on the package. Ensure the meat is cooked to an internal temperature of 165°F. Set aside to cool slightly.
  2. Make the Avocado Dressing. Place all ingredients into a blender or food processor and blend until smooth.
  3. Toss the remaining salad ingredients and meat together.
  4. Top with Avocado Dressing and enjoy!


Zesty Greens with Pears

Zesty Greens with Pears

A refreshing summer salad that pairs perfectly with grilled proteins and vegetables.

INGREDIENTS:

    For the dressing:
  • 2 tsp. Dijon Mustard
  • 1/4 C. Red Wine Vinegar
  • 3/4 C. Olive Oil
  • 1 Clove Minced Garlic
  • ¼ tsp. Italian Seasoning
  • Pepper, to taste
  • For the salad:
  • 1 Package Mixed Salad Greens
  • 1 Pear, washed and chopped into 1/2 in. pieces
  • Crumbled Blue Cheese

DIRECTIONS:

  1. Place your greens in a colander and rinse under cold, running water. Drain and pat dry using paper towel or a clean tea towel. Transfer greens to salad bowl.
  2. Toss chopped pear together with greens and blue cheese crumbles.
  3. Next, make the vinaigrette. In a small bowl, whisk together all dressing ingredients until they are well combined.
  4. Pour half of salad dressing over the salad and toss to coat. Taste and add remaining dressing as you see fit.


Watermelon Pico de Gallo

Watermelon Pico de Gallo

INGREDIENTS:

  • 1 Jalapeño Pepper, minced
  • 2 Cups Seedless Watermelon, finely chopped
  • ½ Cup Kiwi, finely chopped
  • ½ Cup Yellow Bell Pepper, finely chopped
  • ¼ Cup Red Onion, finely chopped
  • 2 Tbsp Fresh Cilantro, chopped
  • 2 Tbsp. Fresh Lime Juice
  • ¼ tsp. Salt
  • 1 Bag Tortilla Chips

DIRECTIONS:

  1. In large bowl, toss jalapeño, watermelon, kiwi, bell pepper, red onion, cilantro, lime juice and salt until combined.
  2. Serve with tortilla chips.


Grilled Salmon & Asparagus Pasta Salad

Grilled Salmon & Asparagus Pasta Salad

INGREDIENTS:

  • 16 oz. (1 Pkg.) Penne Pasta
  • 1 lb. Skin-on Salmon Fillet
  • 1 Tbsp. Olive Oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Ground Black Pepper
  • 1/2 Bunch Asparagus, trimmed (about ½ pound)
  • 1/3 C. Sliced Almonds
  • 1/3 C. Mayonnaise
  • 1/4 C. Stone Ground Mustard
  • 2 Tbsp. White Vinegar
  • 2 tsp. Chopped Fresh Dill
  • 1/3 C. Chopped Green Olives

DIRECTIONS:

  1. Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
  2. Brush salmon with ½ tablespoon oil; sprinkle with 1/8 teaspoon each salt and pepper. In a medium bowl, toss asparagus, remaining ½ tablespoon oil, and 1/8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
  3. In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
  4. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.


Grilled Tilapia Tacos with Fresh Mango Salsa

Grilled Tilapia Tacos with Fresh Mango Salsa

INGREDIENTS:

  • 1 lb. Tilapia
  • 1 Tbsp. Avocado Oil
  • 1/2 tsp. Salt
  • 2 tsp. Smoked Paprika
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/8 tsp. Celery Seed
  • Corn or Flour Tortillas
  • Bolthouse Farms Cilantro Avocado Dressing
  • Fresh Mango Salsa

DIRECTIONS:

  1. Preheat the grill to medium-high heat (approximately 375°F). Be sure grill grates are clean.
  2. In a small dish, combine salt, paprika, garlic powder, onion powder and celery seed.
  3. Pat tilapia fillet dry with a clean paper towel. Gently coat the tilapia fillet with avocado oil and apply seasoning blend.
  4. Grill tilapia fillets for 3-4 minutes on each side, until internal temperature reaches 145°F. Remove from the heat and let rest for 2 minutes. Cut fillet into 1-2 inch pieces.
  5. Time to assemble the tacos! Place tilapia on the tortillas and drizzle some cilantro avocado dressing over the top. Garnish with a spoonful of fresh mango salsa. Enjoy!