Beef Taco Salad
Tag: lunch
Hamburger Lettuce Wrap
Hamburger Lettuce Wrap
Equipment
- knife
- cutting board
- tongs
- saute pan
- indoor grill pan
- saute pan
Ingredients
- 2 each beef patties (4 oz each)
- 1/2 cup cherry tomatoes (sliced)
- 1/4 cup red onions (Sliced)
- 2 slices mozarella cheese
- 1 bunch romaine leaf lettuce
- 1 cup mushrooms (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 tbsp olive oil
Instructions
- Preheat your grill on Medium-High Heat
- Season the hamburger meat evenly with the following seasoning mix: paprika, garlic powder, onion powder, salt, and pepper
- Brush the hamburger patties with olive oil and place on the grill
- Cook on each side for 5 to 7 minutes until fully cooked and reaches an internal temperature of 165F
- Add one slice of cheese on top of each patty and let it melt. remove from grill pan when it has finished cooking
- Heat a separate saute pan on medium-high heat. Add 1 tbsp of olive oil and saute the mushrooms until it has softened. Remove from the pan and set aside
- Place one hamburger patty on each romaine lettuce leaf, and add the mushrooms, cherry tomatoes, and sliced red onions
Pineapple Chicken
Hawaiian Pineapple Pizza Chicken
Equipment
- knife
- cutting board
- tongs
- indoor grill
- sheet pan
- oven
Ingredients
- 1 lb boneless chicken thighs
- 4 slices turkey bacon
- 1 cup fresh pineapple (chopped)
- 1/2 cup shredded mozarella
- 1 each shallot (sliced)
- 4 tbsps sun dried tomato pesto
Instructions
- Preheat the oven to 400F
- Marinate the boneless chicken with the sun dried tomato pesto
- Place the turkey bacon in the oven and cook for 10 minutes until it is crunchy. Once the turkey bacon is cooked, dice it into small pieces
- Meanwhile, preheat the indoor grill to medium to high heat and cook the chicken on the indoor grill pan on each side for 5 to 6 minutes until golden brown
- Remove the chicken from the grill pan and place it on a sheet pan. Sprinkle the chicken with mozzarella cheese, chopped pinapple, slices shallots, and diced turkey bacon. Finish cooking it in the oven for 10-15 minutes until it reaches an internal temperature of 165F
Roasted Radish with Cherry Tomatoes
Roasted Radish with Cherry Tomatoes
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 6 oz radish (diced)
- 1 cup cherry tomatoes (sliced)
- 1 each lemon
- 1/4 cup cilantro (chopped)
- 1/4 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
- Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
- Remove from the oven and place on a serving dish
- Add the cherry tomatoes on top and squeeze with lemon
Sautéed Brussel Sprouts
Sautéed Brussel Sprouts
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 oz brussels sprouts (pre-sliced)
- 1/4 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos or soy sauce
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onions until they soften
- Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
- Once the brussel sprouts softens, remove from the pan and place on a serving dish.
Roasted Broccolini with Dried Cranberries
Roasted Broccolini with Dried Cranberries
Equipment
- knife
- cutting board
- sheet pan
Ingredients
- 6 oz broccolini
- 1/4 cup red onions (diced)
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/4 cup dried cranberries
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your oven to 400F
- Place the broccolini on a sheet pan and top it off with the red onion and garlic.
- Season with onion powder, garlic powder, salt, and pepper
- Coat the broccolini with olive oil and balsamic vinegar
- Cook in the oven for 15-20 minutes until crispy and roasted
- Before serving, top it off with dried cranberries
Parsnip Fries
Parsnip Fries
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 1 lb parsnips
- 1/2 cup cherry tomatoes
- 1 each diced avocado
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp and pepper
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Peel the parsnips and slice into rectangular 3 x 1/2" pieces
- Coat the parsnips with olive oil
- Season with paprika, onion powder, garlic powder, salt and pepper
- Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
- Meanwhile, slice the cherry tomatoes and lime, and dice the avocado
- Once the parsnips are cooked and crispy, top it off with fresh cherry tomatoes, diced avocado, and the juice of the lime
Cauliflower Fried Rice
Cauliflower Fried Rice
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/2 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
Instructions
- Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
- Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
- Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.
Cauliflower Rice with Rainbow Veggies
Cauliflower Rice with Rainbow Veggies
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup cherry tomatoes (sliced)
- 1 cup cucumber (diced)
- 1/2 cup red onions (diced)
- 1 each lemon (sliced)
- 1/8 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
- Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well.
Stir Fry Snap Peas
Stir Fry Snap Peas
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (8oz) snap peas
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 2 tbsp coco aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes)
- Next, add snap peas to the pan and season with coco aminos and sesame oil
- Cook the snap peas for 3 to 5 minutes.
- Remove from the pan and top it off with the fresh cherry tomatoes.
Beef Taco Salad
Equipment
Ingredients
Instructions