Ingredients (serves 6 people)
- 1 cup onion, chopped
- 3 gloves garlic, chopped
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 cup fresh cilantro, chopped
- 2 cups chicken*, cooked and shredded
- 12 6” flour tortillas
- 1 cup Cotija cheese**, crumbled
- 3 tablespoons olive oil
- Salsa, for dipping
- Nonfat Greek yogurt, for dipping
- *Tip: Save time by using a store-bought rotisserie chicken. For leftovers, try our Zesty Chicken Quesadillas or Shredded Chicken Sliders with Cherry Chipotle Barbecue Sauce.
- **Tip: Cojita cheese is a hard Mexican cheese found at specialty food stores and some grocery stores. For this recipe, feel free to substitute shredded jack cheese.
- Preheat oven to 425°F and grease baking sheet with 1 tablespoon olive oil.
- In a medium skillet, heat olive oil over medium heat. Add onion and cook until fragrant and golden brown, about 12 minutes. Add garlic and cook for 3 minutes, then reduce heat to medium low. Add the cumin, cayenne and salt, then cook for 3 more minutes. Turn off heat and toss in cilantro and shredded chicken. Set aside.
- To assemble, lay tortillas on a clean work surface and spread the bottom third of each with 3 tablespoons of chicken mixture. Top with a tablespoon of cheese, then roll up. Place seam-side down on baking sheet.
- Brush rolls lightly with olive oil and sprinkle with sea salt. Bake until crisp and lightly browned, about 12 to 15 minutes.
- Slice them in half on the bias, then serve with sides of salsa and Greek yogurt for dipping.
- Tip: For delicious dinner in a snap, keep a sealed bag of pre-made chicken taquitos in the freezer. To cook, just pop them in the oven on an oiled baking sheet for 10 minutes at 425°F.
Southwestern Turkey Chili
Prep time: 5 minutes
Cook time: 20 minutes
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 tablespoon chili powder
- Pinch of cumin, optional
- 2-3 cups shredded turkey*
- 1 can diced tomatoes with garlic & onion
- 1 1/2 cups kidney beans, drained
- Salt and pepper, to taste
- Lime wedges, to garnish
- Sour cream, to garnish
- Cilantro, to garnish
- In a large pot over medium heat, sauté onion with olive oil, chili powder, cumin, salt and pepper until tender. Stir in turkey and cook until warm, about 5 minutes.
- Add beans and undrained tomatoes. Pour in 1/2 a can of water, then stir.
- Cover and simmer 10 to 15 minutes. Serve with lime wedges and top with low fat sour cream and chopped cilantro, if desired.
Irish Mashed Potatoes
Ingredients (serves 4 people)
- 1/2 lb. Yukon Gold potatoes (washed and scrubbed)
- 1 can (10-12 ounces) of kale (drained thoroughly)
- 6 slices of bacon
- 1 small onion chopped
- 1/4 cup half & half
- 1 stick of butter (softened at room temp)
- Optional Toppings: shredded cheddar cheese, crumbled bacon
- Place potatoes in stockpot and top off with water. Bring to boil on high heat and continue boiling for about 20 minutes until soft and easily pierced with a fork.
- Prepare bacon in skillet and cook until crispy, remove and dry on paper towels. (Save bacon drippings.)
- Once bacon dries, crumble to small pieces.
- Place chopped onions into skillet with reserved drippings and cook until browning begins.
- Add kale to skillet with onions. Stir until heated thoroughly and remove from heat.
- Drain potatoes and place in large mixing bowl. Use a masher (preferred) or large fork to break the potatoes.
- Add butter & cream and continue smashing. Don’t over work. The texture should be smashed, not whipped.
- Add kale, onion and crumbled bacon and smash together with potatoes.
- Serve in a large bowl. Top with additional crumbled bacon and shredded cheddar cheese.