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Chicken Taquitos

Chicken Taquitos

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

Southwestern Turkey Chili

Serves 4
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

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.