Oven Baked Tacos with Homemade Crispy Taco Shells

Who doesn't love tacos??  I love this baked, casserole style version because my family can just add their toppings and pick up and eat!  Plus the melted cheese over the meat really takes these tacos up a notch.

The first time I made this dish, I also made my own crispy taco shells with corn tortillas.  I don't think I'll ever go back to store bought hard taco shells again!  I included the instructions on how to make them - I love that they are bit wider at the bottom because of the way they are draped over two of the bars on the oven rack.  They stand up great for this particular dish and are easier to fill! 

The meat (I used ground turkey) is browned and mixed with the taco seasoning - also homemade!!  Recipe included ...I love, love, love my taco seasoning.  Then, the shells are stuffed, topped with cheese and baked.  Crispy, melty and so good!! 

After they are baked so the cheese is melted, add your favorite toppings.  We kept ours very simple with some diced tomato and lettuce.  You could add red onion, salsa, guacamole, sour cream or even Greek yogurt.  

Serves 5

Oven Baked Tacos with Homemade Crispy Taco Shells

1 pound 99% fat free ground turkey
3 tablespoons homemade taco seasoning
3/4 cup shredded cheese
toppings for tacos - chopped tomatoes, lettuce, salsa, sour cream, etc

For the taco shells
10 corn tortillas
olive oil

Preheat oven to 375 degrees.  Wrap 5 corn tortillas in damp paper towels and microwave for 30 seconds.  Repeat with the other 5.  Lightly brush each side with olive oil (or spray with misto) and drape each shell directly over two bars of your oven rack.  Bake for 6-8 minutes, or until crispy.

Brown meat, add 2/3 cup water and taco seasoning.  Stir and simmer for about 3-4 minutes or until the sauce has thickened.  Set aside.  Arrange taco shells standing up in a 9 x 13-inch pan.  Fill each shell with the ground turkey, dividing equally until all the meat is used.  Sprinkle the cheese evenly over the top of the meat.  Bake for 15-20 minutes or until the cheese is melted.

Top with your favorite taco toppings and serve!

Crock Pot Salsa Chicken

Ok so if you follow me and my blog, you know I'm ALL about easy.  Well, this dinner goes beyond easy to E-A-S-Y.  Two ingredients - chicken and salsa.  That. Is. It!!

This is not a new invention.  I mean I'm hardly even writing a recipe here.  I just wonder WHY I have never done this before.  It was so perfect to throw together when I had a busy afternoon, but was having company for dinner.  Company that included kids so tacos was kind of the perfect solution anyway!

  

Dump the chicken and salsa into the Crock Pot, turn on and go about your day.  This will take you 30 seconds and your dinner will be done.  Just prepare your fixings/toppings and you'll be set!  For our tacos, I did tomato, red onion, lettuce, avocado and a squeeze of lime. 

  

Makes about 6 cups

Salsa Crock Pot Chicken

4 boneless, skinless chicken breasts
2 cups homemade or favorite jarred salsa

Combine the chicken and salsa in the Crock Pot and cook on low for 8 hours, high for 4 hours.  Serve warm on tortillas, lettuce, etc. with your favorite taco toppings.

Crock Pot White Chicken Chili

I love my Crock Pot.  I love easy!!  And this recipe is about as easy as it gets.  It's filling and delicious and freezes really well too.

I used Northern beans and the original recipe calls for you to mash one can of the beans before cooking (it was not originally a Crock Pot recipe).  That would definitely make it a bit thicker - if you try it, let me know what you think!  We really liked it just as is, but it was a bit more soupy rather than like a stew or chili.    

We topped ours with a dollop of Greek yogurt and cilantro and another squeeze of lime.  I love the freshness factor that cilantro adds to dishes - I know some people can't stand it, but I can't get enough of it!

Serves 4-6

Crock Pot White Chicken Chili

4 3/4 cup chicken stock (I use homemade)
1 tablespoon diced jalapeno
1 cup minced onion
2 cans white beans, drained and rinsed
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper
juice of one lime
2 boneless skinless chicken breasts

In a large Crock Pot, add all of the ingredients, except for the chicken, and stir to combine.  Place the chicken breasts on top.  Turn on low for 8 hours or high for 4 hours.  When done, remove chicken, shred and return back to the pot.  Stir to combine everything.  Serve with sour cream or Greek yogurt, diced red onion, cilantro or your favorite chili toppings.

(Source: adapted from Patrick and Gina Neely)

Asian Chopped Chicken Salad with Peanut Dressing

This salad could not be more simple - or pretty!  I love all the colors in it!  Even my husband, who was less than thrilled when I told him we were having a salad for dinner, loved this.    

I started by dicing some chicken and cooking it in a pan with a little olive oil and a spicy grill seasoning.  You could make this even easier by using a rotisserie chicken!  I also used a bag of coleslaw mix, which was perfect because it already had the shredded carrots and purple cabbage.

I just happened to have an orange bell pepper, but you can use any color you like.  The cilantro gave this salad such a fresh flavor and everything paired so well together.  The dressing is crazy good!!  To me, sesame oil is such a strong flavor that I only put a teeny tiny bit in.  Feel free to add more to your taste.    

 Serves 4

Asian Chopped Chicken Salad with Peanut Dressing

1 (16 oz) bag of coleslaw mix
1 cup cooked chicken
1/2 cup chopped bell pepper (any color)
1/2 cup cooked edamame
1/4 cup chopped fresh cilantro

For the dressing
1 tablespoon creamy natural peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (or more to taste)
1 tablespoon olive oil

To make the dressing, add the peanut butter to a microwave-safe measuring cup.  Microwave for 15 seconds.  Add the rest of the ingredients to the melted peanut butter and whisk until everything is combined.  Set aside.

Dump the bag of coleslaw into a large bowl.  Top with the chicken, bell pepper, edamame, and chopped fresh cilantro.  Pour about half of the dressing over the salad and toss well to coat.  Add more as needed and store the leftover dressing in the fridge.
 

Crock Pot Santa Fe Chicken

This Crock Pot meal has moved up to our #1 favorite dinner lately.  It is seriously so unbelievably good.  It's a toss up for me whether I like it more in a tortilla like a burrito or just over brown rice.    

One time I didn't have any green onion, so I substituted it with red onion and it was just as good.  Probably about 1/4 cup red onion if you decide to try it.  Be sure to spoon out some of the liquid over rice - really really flavorful.  Use a slotted spoon if you are serving in tortillas or they will get mushy and fall apart!  

It freezes wonderfully too.  If it's just my family eating it, we always have a TON leftover.  Just dump the leftovers plus any juice into a freezer container and into the freezer.  The night before you know you'll eat it again, stick it in the fridge to defrost.  To reheat, just place in a saucepan until simmering!  

Serves 8

Crock Pot Santa Fe Chicken

2 large boneless, skinless chicken breasts
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz) can reduced sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne (or to taste)
salt and pepper

Combine chicken broth, black beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Crock Pot.  Lay the chicken breasts on top.

Cook on low for 8-10 hours or high 4-6 hours.  A half hour before serving, remove chicken and shred.  Return chicken to the Crock Pot and stir.  Adjust salt to taste.  Serve over brown rice or in tortillas with extra cilantro, green onions, cheese, sour cream, and/or any of your favorite toppings!

(Source:  from Skinnytaste)

Overnight Chicken Stock in the Crock Pot

Earlier this week I posted a recipe for Crock Pot Rotisserie Chicken - and this is the easiest stock you will ever make using the bones and carcass from that same chicken.  I do it EVERY time and at this point, probably never have to buy stock in the carton again (seriously, my freezer is packed with it!!). 

Because of how tender the chicken is when it's done, I literally pull the meat off the bones, leave the carcass in the Crock Pot and after dinner, I make this.

Don't worry if you don't have all of the ingredients.  It still turns out great.  I rarely make it with additional onion and a couple of times I didn't have celery.  The taste difference between homemade and stock or broth in the carton is unbelievable.  And when it's this easy, why not make homemade??

Makes approximately 14 cups 

Overnight Chicken Stock in the Crock Pot

Leftover chicken bones and carcass equivalent to one 4-5 pound chicken
1 onion, peeled and loosely chopped
1 rib of celery roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 spring fresh thyme
salt and pepper, to taste

Remove all the edible meat from the chicken and place (or leave) the bones, skin, cooking juices, etc. in the Crock Pot.  If you are using the chicken carcass from "Crock Pot Rotisserie Chicken", leave everything single thing that's leftover in the Crock Pot.

Add the onion, celery, carrot and herbs on top of the bones and fill the Crock Pot almost to the top with water (leaving about 1/2 inch at the top).

Turn the slow cooker on low after dinner and cook overnight.  In the morning, turn off the heat and, using a soup ladle, pour the stock through a fine mesh strainer to remove all herbs, bones, etc.

Refrigerate for up to a week or freeze into portions - I use 32-ounce (4 cups) or 16-ounce (2 cups) deli containers.  In the freezer it will keep for about 6 months until it starts to lose flavor.

(Source: adapted from 100 Days of Real Food)

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Crock Pot Rotisserie Chicken

I am addicted to making whole roast chicken in the Crock Pot!  We have it weekly.  Not only does the chicken get so tender that it just falls off the bone, there are always leftovers for sandwiches or salads for the next couple of days.

It's also one of the easiest dinners I make.  Chunk up an onion, make a little spice rub, turn on the Crock Pot and dinner is done in 4 hours.  The spice rub is rubbed on the skin, but also UNDER the skin.  That is what makes this SO good.  A must try.  Of course you could do this in the oven, but I love the fact that you barely have to carve this.  I can literally pull the chicken breast off the bone with a pair of tongs, that's how tender it is.  

Side note - I buy my chickens in a 2-pack from Sam's Club.  They are hormone and antibiotic free and so much cheaper than the organic ones at my regular grocery store.  Be sure to check out your wholesale club next time!  And I use a very basic 6-quart Crock-Pot that you can purchase from Amazon.  Mine is about 10 years old and still kickin'!

Serves 4-6

Crock Pot Rotisserie Chicken

1 whole roast chicken, 4-5 pounds
1 medium onion
2 teaspoons paprika
1 teaspoon salt, plus extra for the cavity
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Cut the onion in chunks and place in the bottom of the Crock Pot.  Reserve about 1/4 of the onion to place in the cavity of the chicken.  Combine the dried spices in a small bowl and set aside.

Remove the giblets from the chicken and season the inside with salt.  Place the reserved onion chunks in the cavity.  Using your fingers, gently loosen the skin connected to the breast and rub a small amount of the spice mixture directly on the meat.  Rub the remaining spices on the outside of the entire chicken.

Place the prepared chicken on top of the onions in the Crock Pot and turn to high.  Cook for 4-5 hours.

(Source: adapted from 100 Days of Real Food)

Posts may contain affiliate links.  That means The Art of Comfort Baking will automatically receive a small commission, but your cost will remain the same!  Thanks for your support!

Tyler Florence's Ultimate Sloppy Joes

Sloppy Joes are so great, am I right??  They take me back to lunch time in school, but thinking back, I'm sure those were probably pretty gross.  But we all loved them!  So here is a amped up, so good and actually good for you version that I adapted from Tyler Florence.   

Yum!!  Totally sloppy and it will spill out everywhere!  Just how it should be.  I served them with roasted sweet potatoes, my lazy version of making fries.  A little olive oil, salt and pepper and that's it.  My entire family gobbles them up.  Side note, I use organic, natural ingredients where I can.  The ketchup I used was a natural, no sugar added from either Hunts or Heinz.

Serves 4

Tyler Florence's Ultimate Sloppy Joes

Olive oil
1/2 large onion, diced
1 pound lean ground turkey
salt and pepper

For the sauce
2 cups ketchup
1/4 cup yellow mustard
2 tablespoons tomato paste
1 tablespoon honey
1/4 teaspoon cayenne pepper
1 tablespoon red wine vinegar

Set a heavy-based pot over medium-high heat and add about 3 tablespoons of olive oil.  Add onions and saute for 2-3 minutes until translucent.  Add ground turkey, season well with salt and pepper and brown well all over.  Break it up with a wooden spoon as it cooks, about 7-10 minutes.  Add ketchup, mustard, tomato paste, honey and cayenne.  Reduce heat and simmer for 10-12 minutes.  Finish with a splash of red wine vinegar and check for seasoning once more before serving on good rolls.

(Source:  Adapted from Tyler Florence)

Barbecue Chicken Wonton Cups

A very simple, but oh-so-adorable little appetizer!  Like little flowers filled with barbecue chicken!  

They may look elegant, but they are too easy to make!  Cooking the chicken was what took the longest - and that was only like 8 minutes or something.  An awesome game-day snack (football season has descended upon us again as you all know) or party food.  Don't you think people would be impressed if you brought these? :)

Easily doubled to accommodate your crowd.  I didn't make these too spicy because my 4-year old was dying to try them, but I think I would definitely add some diced jalapeno next time.  Or do buffalo chicken ones!  So trying that next!
 

Barbecue Chicken Wonton Cups

24 wonton wrappers
2 large boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 1/2 tablespoons spicy salt-free seasoning
1/2 cup barbecue sauce
1 1/2 cups shredded Mexican blend cheese, divided

Preheat oven to 375 degrees.  Spray a 12-count muffin tin with non-stick spray.  Press a wonton wrapper into each muffin cup.

Heat olive oil in a large skillet over medium-high heat.  Saute the chicken seasoned with the salt-free seasoning until cooked throughout.  Remove from heat, stir in the barbecue sauce and 1/2 of the cheese.  Stir to combine everything and melt the cheese.

Place about a tablespoon of the chicken mixture in each cup.  Layer with another wonton wrapper and repeat with the remaining chicken mixture.  Top with about a tablespoon more of the shredded cheese.

Bake for 18 minutes or until the wontons are crisp and golden and the cheese is melted.

Asian Pasta Salad

I love pasta salads and am constantly on the search for new and different ones.  I am in love with this recipe!  Since making it the first time, I've made it quite a few other times.  Great to take to a summer picnic or as lunch on the beach. 

It's so light.  No mayo or other heavy ingredients.  And the flavors just blend so well together.  I used a rotisserie chicken to make it even easier!  I also used frozen, but thawed, spinach leaves.  You can use fresh spinach and it won't appear so wilted.

 

The original recipe also called for shredded carrots, but I didn't have any on hand.  I may add them another time for an added crunch - or a bell pepper.  Either way, it's just an all around tasty and good lookin' pasta salad!    

Serves 4

Asian Pasta Salad

8 oz whole wheat pasta
1/2 cup olive oil
1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup rice vinegar
3 tablespoons honey
1 teaspoon sesame oil
2 tablespoons diced green onion (green and white parts)
1 teaspoon minced ginger
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 cups shredded, cooked chicken breasts
1 cup baby spinach
1/4 cup chopped, fresh cilantro

Make pasta as directed on box and set aside.  Mix olive oil, soy sauce, vinegar, honey, sesame oil, green onion, ginger, salt and pepper with a whisk until combined.

In a medium bowl, combine pasta, chicken, spinach and cilantro.  Pour dressing mixture over ingredients in bowl and toss until everything is coated evenly.  Check for seasoning and add more salt and pepper to taste.  Serve and keep leftovers in fridge.

(Source: adapted from Lil' Luna)

Oven Baked Chicken Fajitas

This is definitely going to be on repeat in our house from now on.  Incredibly easy and incredibly good!!   

You can use more onion than I did.  The original recipe called for an entire onion.  I like the flavor onions give, but my husband is not a huge fan and I know he will pick around them.  The awesome thing is that once everything is cooked, the veggies are so tender and almost caramelized.  Yum!!

The chicken falls apart.  I used chicken tenders so they were really easy to slice.  And I may have to add more chicken next time especially since I'm the only one that ended up eating the veggies in my tortilla!  I kept telling my husband that you literally cannot tell what you are biting into and that he would like the veggies, but...no go.

I mean how good does all this look??  You can even double the spice mixture and save for the next time.  Less work when you make them again!  I used corn tortillas but flour will do.  I had an amazing taco from a food truck recently where they doubled the corn tortilla, it was delicious!!

Serves 4

Oven Baked Chicken Fajitas

1/2 large yellow onion
2 bell peppers (I used 1 red and 1 green)
1 pound chicken breasts
2 tablespoons olive oil
1 lime
8 (6-inch flour or corn tortillas)
cilantro (optional)
sour cream (optional)

Seasoning
1 tablespoon chili powder
1/2 tablespoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Preheat the oven to 400 degrees.  Mix the ingredients for the seasoning in a small bowl and set aside.  Cut the onion and bell peppers into 1/4-inch wide strips.  Place them in a 9 x 13-inch baking dish.  Slice the chicken breasts into very thin strips and add it to the vegetables.

Sprinkle the seasoning over the over the meat and vegetables.  Drizzle the olive oil over everything and use your hands to toss the ingredients until everything is well coated.  Bake for 35-40 minutes, stirring halfway through.  Squeeze half of the lime over the chicken and veggies after it comes out of the oven.

Serve by scooping a small amount of chicken and veggies into the center of a tortilla.  Top with cilantro, more lime and sour cream if desired.

(Source:  Adapted from Budget Bytes)

Barbecue Chicken Pizza

I've posted a recipe for barbecue chicken on my blog before, but it is so good that it really needed an update.  Check it out (click here) and see for yourself what I mean...I've come a LONG way!!

I've recently became a huge fan of red onions.  And they really make this pizza (if you're not a fan, feel free to leave out).  And the fresh cilantro takes the flavors to a whole other level!  So good!!  

I roll my pizzas out super thin, almost like a flat bread.  I want to taste all the flavors, not just eat a lot of dough.  Make sure you click the link in the ingredients for the pizza dough - so easy and great to have in your fridge and freezer at all times!  

Serves 4-6

Barbecue Chicken Pizza

1 pound of pizza dough
1 tablespoon olive oil
1 boneless, skinless chicken breast, diced
1 tablespoon salt-free spicy seasoning (like Mrs. Dash Southwestern blend)
1/2 cup barbecue sauce (we use Sweet Baby Ray's), divided
2 tablespoons ranch dressing
2-3 tablespoons diced red onion
1 1/2 cup shredded cheese (we use a Mexican blend)
1/4 cup fresh cilantro, chopped

Preheat oven to 375 degrees with pizza stone inside.  Roll out pizza dough into a circle (or close to it for a pizza stone).  While your pizza stone is getting hot in your oven, start making your chicken.  Add the olive oil to a medium skillet and heat on medium.  Add chicken and toss with grill seasoning, cook until done throughout.  Take off heat and add 1/4 cup of the barbecue sauce to the chicken.  Stir until combined and set aside.

In a small bowl, combine the remaining barbecue sauce with the ranch dressing.  Remove pizza stone and place rolled out dough on top.  Top pizza dough with barbecue/ranch mixture, leaving about an inch border around the edge.  Top with chicken, cheese and red onion.  Bake for 15-20 minutes until the cheese is melted and the pizza crust is a golden brown.  Top with fresh cilantro.

Chicken Burrito Bowls

This is a very quick and easy, healthy meal that is great for a weeknight when you don't have much time.  The ingredients are simple and fresh and it's so good!  

You can make this according to your tastes - omit certain veggies or add new ones (peppers, avocado?).  I just used what we had on hand at the time.  I've also become a HUGE fan of red onion and don't mind it raw, which is so weird because I generally don't like any onions raw - or cooked for that matter (unless they are really hidden in a dish).  

We did nothing but a little squeeze of lime mixed in.  The ingredients are so flavorful together that it didn't really need anything else in my opinion.  You could top yours with sour cream, salsa, guacamole; whatever you like!  

Serves 2-3

Chicken Burrito Bowls

1 tablespoon coconut oil (or olive oil)
2 large boneless, skinless chicken breasts, diced
1 1/2 tablespoons salt-free seasoning (I used Mrs. Dash Southwestern blend)
1 cup canned black beans, rinsed and drained
1 cup canned corn (or thawed if frozen)
1 Roma tomato, diced
2 tablespoons red onion, diced
1 - 2 tablespoons fresh cilantro, chopped
1 lime
2 cups cooked brown rice

Heat coconut oil over medium heat in a medium skillet.  Add diced chicken and toss in seasoning.  Cook chicken until done throughout, about 7-10 minutes.  Meanwhile, dice and drain all the veggies and beans and cut the lime in half.

Place about a cup of rice each in 2 bowls and top with equal portions of the chicken and veggies/beans to taste.  Squeeze about 1/2 of a lime over each bowl and stir together.  Top with sour cream, salsa or guacamole if desired.    

Greek Yogurt Chicken Salad

I'm a big fan of chicken salad.  My favorite has always been made with mayo, grapes, pecans and a squeeze of lemon served on a croissant.  But...since we've been doing a Clean Eating challenge with my Beachbody team, I needed to get rid of the mayo and the croissant if I wanted chicken salad.  I've been using Greek yogurt as a substitute for all my oils, sour creams and mayonnaise for the past couple of weeks so decided to swap it out in my chicken salad - SO good!!  

Greek yogurt is a little tangy, but the sweetness of the grapes and apples off set that a little.  This is just absolutely delicious.  My husband doesn't even like chicken salad and he loved this.  Such a great lunch - make on Sunday and have an tasty, healthy, clean eating lunch for the next couple of days!

Serves 4

Greek Yogurt Chicken Salad

2 large boneless, skinless chicken breasts
1/2 cup non-fat Greek yogurt
1/3 cup diced celery
1/3 cup diced apple
1/3 cup grapes, cut in half
Juice of half a lemon

Pan steam the chicken by filling a deep skillet with about an inch of water, add chicken and bring to a boil.  Cook for about 20 minutes or until done throughout.  Shred, place in a medium bowl.  Add the Greek yogurt, celery, apple, grapes and lemon juice.  Stir to combine and salt and pepper to taste.  Serve on toasted wheat bread or on top of lettuce.

Grilled Buffalo Chicken Tenders

So, it's World Cup time and we are pumped!!  My husband especially, but he has gotten me really into soccer and we have a lot of fun watching it together.  Typically, when it comes to big games like this in our house, we always do "game-day" food.  Right?  Think dips and wings, all that good stuff...  

Well, I recently became a Beachbody coach, which is the BEST thing I have ever done in my life (I'm going to have to do a whole post about that because I can go on forever about it if I don't stop myself!).  So, we are exercising and eating right (or I should say better) and I just joined a Clean Eating challenge group that started the day of the US vs. Ghana game.  Husband was not happy.  No game-day food?

Well, needless to say, I had to come up with something.  And these were a hit!!  I will absolutely make them again and again.  And neither of us missed the breading or the fried flavor typical of Buffalo chicken tenders.  I served them with Ranch dressing, which I didn't use because it was bottled ranch and I was sticking to my Clean Eating challenge.  Still on the hunt for that perfect homemade ranch dressing recipe...

Serves 2

Grilled Buffalo Chicken Tenders

1 package of boneless, skinless chicken tenders (usually about 6 to a package)

1/4 cup Frank's Red Hot sauce, plus more for after they are cooked

1 tablespoon salt-free seasoning blend 

In a resealable zip lock bag, combine everything, seal and shake to make sure all the chicken is coated in the sauce and seasoning.  Place bag in fridge to marinade for about a half an hour. 

Preheat grill.  Cook the chicken strips for 5-6 minutes on one side, then flip and cook for an additional 4-5 minutes until the juices run clear and the internal temperature of the thickest part reaches 165 degrees.  

Coat with additional sauce if desired and serve with your favorite ranch or blue cheese dipping sauce.  

Are you interested in learning more about Beachbody?  Or any of our challenges?  Message me and/or friend me on Facebook!   

Turkey Burgers with Guacamole

I'm still in awe as we try new and healthy recipes how tasty it can be, even when you are "clean eating".  Here is a simple, ridiculously delicious, healthy meal that your whole family will enjoy.  Who doesn't love a good grillin' recipe for the summer?

I topped our turkey burgers with my Super Simple, Super Addicting Guacamole.  By the way, I'm officially obsessed with avocados.  I make this guacamole so much - it's SO easy.  You don't even need to measure anything, just throw it all in to your taste.  I hope you'll check it out!  

Serve the turkey burger on a bun or just eat it with a fork.  Have you tried grilled corn yet?  Here is one of our absolute favorite recipes for that as well (grilled corn with lime and chili powder, yum!).  Makes an amazing side dish for this dinner.    

Serves 4

Turkey Burgers with Chunky Guacamole

1 pound extra lean ground turkey
1 egg white
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon salt-free spicy seasoning blend

Preheat your grill.  Combine all of the ingredients for turkey burgers together in a large bowl.  Mix well using your hands.  Divide the mixture into 4 equal parts and shape into 4 patties, using your thumb to make an indent in the middle (the burgers will puff up when you cook them and this will ensure they come out flat across the top).  Grill until cooked throughout, about 3-4 minutes on each side.

Top with my guacamole (or store bought) and/or your favorite toppings.  Serve with a whole wheat bun or plain!

Barbecue Chicken Cobb Salad

A healthy, hearty salad that is also pretty gorgeous if I don't say so myself!  Loaded with tons of good for you ingredients - chicken, eggs, avocado, veggies and black beans.

We ended up using bottled Ranch dressing to top this.  If you want to make this even healthier, feel free to try your hand at making your own, or stick with a simple vinaigrette.  I actually did try making my own Ranch, but it just didn't cut it for me.  Although I didn't have buttermilk and tried to substitute it - so really, it's my bad and when I have the proper ingredients, I'll try it again and let you know how it turns out!

My husband, who is not a salad man AT ALL, loved this.  It's so filling!  And we love barbecue chicken anything in our house.  Also, I think I eat an avocado a day.  I can't get enough of them.  You'll love the crunchy bits of turkey bacon and the sweet bites of corn.  What can I say?  Everything just goes so well together.  Enjoy!!  I know we did!  

Serves 4

Barbecue Chicken Cobb Salad

2 small boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 tablespoon grill seasoning (I use McCormick Spicy Grill seasoning)
1/4 cup barbecue sauce (your favorite bottled or homemade)
3 small heads Romaine lettuce
1 avocado
4 strips turkey bacon, cooked and chopped
1 cup canned corn
1 cup black beans, drained and rinsed
1 Roma tomato, diced
2 hard boiled eggs, chopped

Add the olive oil to a medium skillet and heat on medium.  Add the diced chicken and sprinkle with grill seasoning.  Cook for approximately 6-8 minutes until chicken is cooked through.  Remove from heat, add barbecue sauce and toss to coat.  Set aside.

While the chicken is cooking, wash and chop the Romaine.  Place in a big, wide bowl.  Assemble the salad by placing rows of the corn, eggs, avocado, chicken, turkey bacon, tomato and black beans (really any order you like!).

Serve with Ranch dressing or one of your choice.

(Source:  Adapted from Damn Delicious)