Are you the person or family who rotates the SAME 4-5 recipes every week? Tacos, spaghetti, a chicken dish, pizza, a night of leftovers, maybe breakfast for dinner?
Well, let me help you switch things up just a bit this week. Try something new that won’t break the budget OR take a lot of time.
Tomorrow is Taco Tuesday. Try this one out this week…
Taco Stuffed Potatoes
- 4 medium baking potatoes
- 1 pound lean ground organic turkey
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt, pepper and chili flakes to taste
- 8 tbsps shredded sharp cheddar cheese
- 8 tbsps chopped green cabbage or lettuce
- 8 tbsps diced tomatoes
- 4 tbsps Greek yogurt
- 1 avocado diced
- juice of 1 lime
Preheat the oven to 375°.
Wash & dry the potatoes and poke several holes in them with a fork. Brush the skins with olive oil and sprinkle with sea salt.
Wrap each potato in foil, and place them on a baking sheet in the oven for 50 minutes. (If you are running short on time, you can cook the in the microwave; but they are definitely better when done in the oven)
Remove potatoes from the oven and let cool to the touch. Cut them in half lengthwise, and scoop the centers out in a large mixing bowl. Leave enough flesh on the bottom to keep the potato skin stable.
Save potato insides for later use (think potato pancakes or potato soup).
While the potatoes are cooking, prepare the taco filling:
In a large skillet, cook the ground turkey, onions, and red bell pepper until the meat is no longer pink and the vegetables are soft, about 8-10 minutes.
Add the cumin, garlic powder, paprika, salt, black pepper, and red chili flakes to the skillet and stir to combine all the ingredients. Set aside.
Evenly spoon the turkey mixture back into the potato skins, and top with 1 tablespoon of cheese each. Transfer the potatoes to a baking sheet and bake until the cheese is melted.
When the potatoes come out of the oven, serve each with shredded cabbage, tomatoes, avocado, greek yogurt and top with lime juice.
PIZZA NIGHT! Get the kids involved…I used to love these as a kid (although mine didn’t have spinach – but yours should!) Try with different toppings too!
Make Your Own Mini Pizzas
- 6 whole grain English muffins
- 1½ cups oven roasted cherry tomatoes
- 1 tbsp olive oil
- 1-2 cups fresh baby spinach
- ¼ cup fresh basil, chopped
- 8 oz fresh mozzarella, sliced or chopped into small cubes
- 2 tsp balsamic vinegar
- small amount of salt and pepper
Preheat oven to 400. Slice tomatoes place in a ziplock plastic bag – add the garlic powder, olive oil , salt/pepper and basil and shake to mix well.
Place tomatoes on a baking sheet, sprayed with cooking spray. Roast 5-10 minutes until skins begin to pop and wrinkle.
Split the English muffins and lie them open-face on a baking sheet. Place in the oven to toast for about 5 minutes.
Remove the muffins and place the spinach on each muffin, top with mozzarella and oven roasted tomatoes. Bake for 10-12 minutes or until the cheese is melted. Drizzle lightly with balsamic vinegar.
Serve with a side salad.
What is your favorite “go-to” recipe that you make every week? Are you getting bored with it? #recipeswap
Do you have an awesome recipe for something like a sweet potato hash Thanksgiving? Trying to be healthy!
Sent from my iPhone
Hi Tammy 🙂 We love the sweet/savory flavor of a sweet potato dish! Simple ingredients and full flavor.
Roasted Rosemary Sweet Potatoes
Preheat oven to 400 degrees.
Wash and cube (1 ½ inch pieces) your sweet potatoes. Place in a bowl and set aside.
Chop/mince rosemary and garlic. Set aside.
Place sweet potatoes in a large Ziploc bag and add the olive oil, rosemary, garlic, sea salt and pepper.
Close your bag and shake to make sure all ingredients mix well.
Place potatoes on a cookie sheet in the oven for 25 minutes.
After 25 minutes, remove from oven and gently toss potatoes using a spatula. Place in the oven and bake for another 10-15 minutes.