Shrimp Taco's

Makes approx. 7 tacos

What you're gonna need:

1 bag of frozen shrimp, deveined - thawed and peeled
shredded red cabbage
1/2 C plain Greek yogurt
1 adobe from a can, chopped
1 lime
Mrs. Dash Spicy Seasoning
Sea Salt
1 TBSP Olive oil
corn tortillas

What you're gonna do:
mix Greek yogurt, adobe with a little adobe sauce from can and juice from 1/2 of the lime in a small bowl.

heat a large pan and then add olive oil.
Once the olive oil is hot, add your shrimp and season with sea salt and Mrs. Dash Spicy Seasoning.

when the shrimp is almost done, squeeze the other half of the lime over the shrimp.

Assemble your tacos by spreading adobe sauce on a corn tortilla then adding shrimp and last, cabbage. Serve with some fresh steamed vegetables and a side of black beans or brown rice.

Chili

Serving Size: 5-6, 1 Cup Servings

1 lb lean turkey or lean hamburger meat
2 cans diced tomatoes (I use fireroasted)
1 white onion, chopped
1, 4 oz can of diced green chilies or you can use 3 peppers of your choice.
1 15 oz can of black beans, rinsed and drained
1, 15 oz can of red kidney beans, rinsed and drianed
1, TBSP chili powder
1, TBSP white vinegar
2, TBSP yellow mustard
2, tsp cumin
1, tsp sea salt
1, TBSP garlic powder

In a large pot add meat and onions. Cook until meat is fully cooked.
Add remaining ingredients to the pot and bring to a boil.
Reduce heat and simmer- approx. 20-30 min.

Feel free to spice it up! Spices are your friends!!!!

Banana Walnut Pancakes

1 Serving: Makes 3 Pancakes:

4 Egg Whites
1/2 ripe banana- SMASHED
1/4 C Oats
hand full of walnuts
sugar free syrup

mix all ingredients in a bowl- except for walnuts- with a fork. Pour some of the batter into a hot skillet sprayed with a little cooking spray. Place a few walnuts into the pancake while cooking. Flip pancake and cook on the other side. Repeat 2 more times to make a total of 3 pancakes.

Top with sugar free syrup.

You can also make these on a skillet.

Chicken, Broccoli & Cauliflower Casserole

This casserole is absolutely scrumptious! It's also easy to make.

What you will need:

Chicken Breasts cut into bite sized pieces
Head of Broccoli (thoroughly washed)
Head of Cauliflower (thoroughly washed)
Chicken Broth
Unsweetened Coconut Milk
1 White Onion, cut into strips
Minced Garlic
Mushrooms (optional)
Sea Salt
Pepper
Olive Oil


What to do:

Cut up broccoli and cauliflower into bite sized pieces. Try to keep the pieces about the same size. Place broccoli and cauliflower in a casserole dish and place in a preheated 425 degree oven for 15 minutes.

Meanwhile, heat olive oil in a skillet,  add chicken, salt and pepper to taste and cook until brown-ed.

Add chicken to your casserole dish with the broccoli and cauliflour.

Using the same skillet add a little more olive oil. Saute garlic and onions. Add garlic and onion mixture to your casserole dish. (I had to use red onions here because I was out of white onions- but white onions are better in this dish)

Now add to your skillet unsweetened coconut milk, stirring vigourously, then add your chicken broth. Salt and Pepper to taste. Use as much milk and broth as you would like- depending on how much gravy you prefer. Keep stirring and incorporate any chicken residue into the gravy. I probably use 1/2 cup of each.

Pour the gravy mixture over your casserole ingredients and mix ingredients together.

Top dish with mushrooms and place in your 425 oven for another 15 minutes.

You can steam some brown rice as a side dish or add it to the casserole mixture once removed from the oven. Serve hot and enjoy!