Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing
Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing. Friends from Texas wanted a special Thanksgiving dinner without it being the same old same old. So, in their honor we gave our turkey dinner with a bit of southwestern zing. We smoked our spatchcocked beauty for 6 hours and Patti made an easy, but different stuffing with store bought jalapeno cheese bread.
See Recipe:
Southwest Turkey Stuffed Peppers [SPICY] || Weeknight Family Dinner Recipe
If you're looking to scrounge up a relatively healthier dinner for yourself and a crowd, look no further than these Southwest Turkey Stuffed Peppers. These spicy lil guys come packed with a whole lot of flavor and are sure to please a crowd. Beyond that, this recipe only will take just under an hour out of your day, which makes this a great addition to your arsenal of weeknight recipes. And if you hold onto the leftovers, the turkey taco rice makes an amazing lunch the next day heated up.
By using ground turkey instead of ground beef, you can cut extra calories out of the meal by avoiding some of the grease and fat that comes with ground beef. Beyond that learning how to cook ground Turkey is not all that hard! Turkey is a lighter/leaner meat, and doesn't nearly need to be drained of nearly as much fat after browning. Given a little bit of attention to your seasoning, and you can sneak in a healthier alternative to ground beef without the picky eaters in your life even knowing. Give this healthy family dinner alternative to ground beef a try and see how you like it!
If you do give this recipe a try and let me know how it went!
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Shopping List:
- 1 Lb 85/15 Lean/Fat Ground Turkey
- 1 Can Black Beans
- 1 Can Corn
- 1 Can Diced Tomatos
- 1 Cup Rice (bismati is what I use)
- Rice wine Vinegar
- better than Bouillon Veggie Base
- Mexican Cheese Blend
- 3-5 Bell Peppers
- Black Pepper
- Salt
- Garlic Powder
- Chili Powder
- Cumin
- Cayenne Pepper
- 1 green onion
- Avocado on Top if you're feeling it
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Quick Links:
0:00 Intro Discussion
0:36 Time to Move on
0:51 Step By Step Instructions
5:03 Why you should make this
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Recipe Attribution:
Filling Recipe:
Seasoning Recipe:
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Music Attribution:
Song: Late Truth
Artist: Audio Hertz
Via YouTube Audio Library
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Southwestern Chorizo Stuffing
Stuffing for your Thanksgiving, Christmas, or other holiday meal can be so much more than just bread and simple seasonings. You can kick it up a notch by adding a zesty Chorizo Sausage to the mix for a terrific Southwestern flavor.
Southwestern Chorizo Stuffing Ingredients
2 16 oz Loves Of French Bread
16 oz Chorizo Sausage (I use Pork Chorizo)
1 stick Unsalted Butter
1 ½ cups Chopped Onion
1 ½ cups Chopped Celery
1 ½ oz Freeze Dried Corn
1 tsp Kosher Salt
1 tsp Cracked Black Pepper
Chicken Broth or Stock (I used 40 oz in this recipe)
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#cooking #thanksgiving #stuffing
Mexican Thanksgiving Southwest Cornbread Stuffing
Mexican Thanksgiving Southwest Cornbread Stuffing
Add a little kick to your holiday dressing this year with this flavorful stuffing recipe. Our Mexican Thanksgiving Cornbread Stuffing is a sure-fire way to keep your dinner guests coming back for more!
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#southwestcornbread #southwest #mexican #thanksgiving #cornbread #Stuffing #dressing #cornbreaddressing
Southwest-style Turkey Casserole
Judy shows you one of her favourite ways to use leftover turkey.
Loaded Baked Potatoes 4 Ways
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LOADED BAKED POTATOES 4 WAYS
Bacon Cheddar Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 cup shredded cheddar cheese, plus more for topping
½ cup scallions, chopped
¾ cup bacon, chopped, divided
½ cup sour cream, plus more for topping
1 tablespoon butter
¼ cup milk
1 teaspoon pepper
Chives, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well.
Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives!
Breakfast Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon butter
2 ounces cheddar cheese
1 tablespoon bacon, diced
3 eggs
2 teaspoons salt
1 teaspoon pepper
1 tablespoon chives, chopped
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
Spread butter on the inside of each scooped out potato.
Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
Bake 25 minutes, until the egg white has cooked through.
Serve warm with chives!
Broccoli Cheddar Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 ounces cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
Sour cream, to serve
Chives, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
Scoop the potato mixture back into the potatoes and top with cheddar cheese.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives!
Southwestern Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
½ pound ground beef
1 tablespoon taco seasoning
½ cup black beans, drained and rinsed
½ cup tomatoes, diced
1 cup cheddar cheese, plus more for topping
Guacamole, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
In a skillet over high heat, add the ground beef with a bit of oil.
Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid.
Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
Scoop the potato mixture back into the potatoes and top with cheddar cheese.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with guacamole!
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Credits:
MUSIC
Life in Joy_Full
Licensed via Warner Chappell Production Music Inc.
EAT | Southwest Salad
A colorful, healthy salad that's a breeze to prepare.
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INGREDIENTS
• 2 cans black beans, rinsed
• 1 package of frozen corn, thawed or 3 fresh corn ears
• 2 red peppers, chopped
• 1 avocado, cubed
• 1/3 cup olive oil
• Juice of 4-6 limes
• 1 shallot, chopped
• 1 tsp cumin
• Cilantro
• Salt and pepper to taste
DIRECTIONS
1. Mix beans, corn, pepper, and avocado.
2. In separate bowl, mix oil, lime juice, shallot and cumin.
3. Pour dressing over salad, add cilantro and salt and pepper.
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Stuffed Peppers Recipe: Beef Stuffed Poblano Bake
Beef Stuffed Poblano Bake is a unique way to add heat to traditional stuffed peppers. Poblanos are a slightly spicier option than typical green bell peppers, but they're a tasty alternative. How spicy? Just right! A jalapeno pepper is five times hotter than a poblano.
Beef Stuffed Poblano Bake
1 pound Certified Angus Beef ® ground beef
1/3 cup long grain white rice
1 teaspoon canola oil
2 teaspoons kosher salt, divided
1/2 teaspoon cracked black pepper
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1-2 tablespoons chopped chipotle pepper in adobo (depending on heat preference)
1 teaspoon dried oregano
1 cup salsa
2 cups Mexican blend shredded cheese, divided
4 poblano peppers, cut in half vertically
Get complete cooking instructions here:
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Breakfast Casserole
Everything you love about breakfast in one easy and delicious casserole. Perfect for Thanksgiving and Christmas morning or whenever you have company over. Pop it in the oven when you get up and you are good to go.
BREAKFAST CASSEROLE
1 lb bulk sage pork sausage
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
10 eggs
2 cups whole milk
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp salt
3 cups frozen country style hash browns
1 cup French’s crispy fried onions
8 oz cheddar cheese
hot sauce, optional
Bake at 350 F uncovered for 40 minutes. Then cover with foil and bake 10 more minutes.
*Be sure to let the casserole sit out at least 20-30 minutes before baking because the sudden changes in temperature may cause the dish to shatter or break.
Marie Sharp's Habanero Hot Sauce
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Easy Roasted Turkey Breast and Dressing Recipe
Here is an easy way to get your turkey and dressing fix. It's also a great way to make a holiday meal for those who prefer white meat of the dark meat of the turkey. This meal easily serves 4 to 6 people. I have also included my easy turkey gravy recipe.
INGREDIENTS
3 lb Boneless Turkey Breast Roast (DO NOT remove the netting)
season to your taste
Bake@ 325 degrees F or internal temp of 165 degrees F
DRESSING
16 oz French bread loaf
3 celery ribs (sticks)
1 medium onion
4 tbls butter
1/2 tsp garlic powder
1/2 tsp poultry seasoning
1/4 tsp rubbed sage (or to taste)
salt and pepper to taste
1/4 tsp dried parsley (optional)
2 1/2 to 3 cups chicken broth (use less if you like a drier dressing)
TURKEY GRAVY RECIPE
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
PORTLANDIA by Finn's Fandango
SUMMER IN THE REARVIEW by Finn's Fandango
Licensed through SoundStripe.com
Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Print recipe:
ZUCCHINI TACO BOATS | stuffed zucchini boats
Zucchini taco boats are easy to make and are a fun way to put a healthy twist on taco night! This zucchini boat recipe is low-carb, paleo, keto, and Whole 30 friendly, so they work for just about everyone!
Stuffed with grass-fed ground beef, cauliflower rice, onions, peppers, garlic, taco seasoning and salsa, these zucchini boats put a healthy spin on taco night. I love topping them with shredded cheddar cheese, but if you don't do dairy, try topping with guacamole or diced avocado.
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ZUCCHINI TACO BOAT RECIPE
4 medium zucchini
1 cup salsa
1 tablespoon olive oil
1/2 cup chopped onion
1 pound grass-fed ground beef
2 tablespoons taco seasoning
1 cup cauliflower rice, (I buy mine pre-riced)
2 cloves chopped garlic
1 bell pepper, chopped
1 cup chopped zucchini, reserved
salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup chopped cilantro, optional
1/4 cup diced cherry tomatoes optional
INSTRUCTIONS
Pre-heat oven to 350F.
Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.
Using a spoon, scoop the center of the zucchini out leaving 1/4 inch wall around the bottom and sides of the zucchini. Repeat with each zucchini halve.
Reserve 1 cup of the zucchini meat from the center of the zucchini and give it a rough chop. We will use this in the filling.
Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.
Once the onion is translucent, push to the side and add in ground beef. Season with salt and break up into crumbles. Add taco seasoning and stir to coat.
Next, add in cauliflower rice, garlic, bell pepper and zucchini 'meat'. Season with a little more salt and pepper and stir.
Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and allow to cool until it's easy to handle.
Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.
Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.
Top with fresh tomatoes and cilantro and enjoy!
NOTES
*I always buy my cauliflower rice pre-made at the grocer store. You can use fresh or frozen for this recipe, both work.
**If you want to keep this recipe Whole 30 compliant, be sure to leave off the cheese.
NUTRITION
Serving: 1boat | Calories: 215kcal | Carbohydrates: 9g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 420mg | Potassium: 660mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 2mg
Disclaimer: product links may include affiliate links.
#zucchiniboats #zucchinitacoboats #stuffedzucchiniboats
The Perfect Stuffed Bell Peppers| How To make stuffed bell peppers
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The Perfect Stuffed Bell Pepper| How To make stuffed bell peppers
Hey guys today I'll be showing you how to make Stuffed Bell Peppers With Ground Beef and Rice.l
INGREDIENTS.
3 colorful peppers seasoned with salt and peppers
1 tbsp unsalted butter
1 cup onion
4 oz mix bell pepper
1 tbsp minced garlic
1/2 pound ground beef
1 tsp salt 1/2 onion powder
1 tsp ground cumin
1/2 tbsp paprika
1/2 tbsp pepper flakes
1 tbsp fresh parsley
1 tbsp Worcestershire sauce
1 tbsp white balsamic vinegar
1 1/2 cup tomato sauce
1 tsp creole seasoning
1/4 tsp pepper
1 cup left over white rice
2 cup pepper jack cheese (divided)
Bake for 15 minute on 350 degrees
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A crowdfunding campaign for Mexican & Southwest style of turkey stuffing
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Southwestern Stuffed Peppers ???? | Kitchen Trap Queen
Recipe ingredients below...
Taco seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
Bell peppers:
Chicken bouillon or stock to boil peppers
Olive Oil, to sauté onions and garlic
1 lb ground beef, turkey of chicken
1 medium onion, chopped
1 Tbs minced garlic
2 cups of cooked Mexican rice (optional)
3-4 large bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
1 can rotel, drained
1 bag frozen corn
1/2 c salsa
Garlic powder and onion powder to taste
1/2c - 1c Shredded Colby jack for stuffing
Shredded queso quesadilla cheese or Monterrey jack, for topping
Optional Toppings:
fresh cilantro
sour cream
sliced avocado
green onions
Cook stuffed peppers on 400 for 30 minutes. Add cheese then bake for an additional 5-10 minutes or until cheese is melted.
#KitchenTrapQueen #StuffedPeppers #TacoSeasoning
Rachael's Ranch-Style Turkey Chili | 30 Minute Meals with Rachael Ray | Food Network
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ranch-Style Turkey Chili
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Optional Toppers:
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped
Directions
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
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Rachael's Ranch-Style Turkey Chili | 30 Minute Meals with Rachael Ray | Food Network
How To Make Southwestern Turkey Sliders By Emeril Lagasse
Serrano chiles + a southwestern spice blend add tons of flavor to Emeril's quick & easy turkey sliders.
Southwestern Turkey w/Chipotle Gravy Recipe | Episode 153
Let's talk turkey.. HA! See what I did there?! Ok so it wasn't that funny, well not funny at all but seriously, year in and year out we all make the same turkey for thanksgiving. Well I decided to from now on I am going to make a different turkey every single year. This is the 3rd new style turkey I have done (the first one I have filmed). Now I host Thanksgiving every year (for obvious reasons lol) so I have to make sure what ever I make will be eaten by everyone in the family young and old. This time around I did a Southwestern Turkey w/ Chipotle Gravy. This one was a lot of fun and really did taste freaking awesome do go ahead give this one a shot I know you will totally love it!
Total Time: 5 Hours (plus overnight)
Makes: 8-10 Servings
Southwestern Turkey:
1 12-14 lbs. Turkey, thawed
1 Tbsp. Brown Sugar
1 Tbsp. Chile Powder
1 Tbsp. Paprika
2 tsp. Cumin
2 tsp. Coriander
1/2 tsp. Onion Powder
1 Onion, Quartered
1 Carrot, Chopped
1 Celery Stalk, Chopped
3 Sprigs Thyme
1-1/2 Sticks of Butter
Chipotle Gravy:
10 Tbsp. Butter
1 Onion, Quartered
1 Carrot, Chopped
1 Stalk of Celery, Chopped
3 Sprigs Thyme
1/2 Cup White Wine
8 Cups Chicken/Turkey Broth
3/4 Cup Flour
1/2 Cup Heavy Cream
1 Can Chipotle Chiles in Adobo, Chopped
Drippings from finished Turkey
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Thanksgiving Recipe Livestream with Sohla El-Waylly
This episode is sponsored by Blue Moon.
Join Sohla El-Waylly and me as we prepare some Thanksgiving recipes inspired by Blue Moon and answer fan questions. We make a southwestern spatchcocked turkey, elote spoon bread with chili and lime, queso broccoli casserole, and Blue Moon caramel orange cake. For the ingredients and shopping list to cook along with us at home, click here:
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CELEBRATE RESPONSIBLY®
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How To Cook A Turkey - Southwest Hatch Chili Turkey Rub
Subscribe for new videos everyday. To get the complete recipe for how to cook a turkey for Thanksgiving with instructions, measurements, & turkey roasting times check out my website: ginaathome.com/roast-turkey-rub-hatch-chile
This is part of our southwest Thanksgiving series. I also have videos on how to make a delicious chorizo sausage recipe, jalapeno jelly, and corn biscuits. This is one of my favorite turkey recipes - I have another video where I show the traditional method of how to make a turkey - but this hatch chile turkey rub is something love. And we use this turkey recipe all year long for roasting chickens.
30 Day Keto Challenge: Day 10! Cheesy Southwest Stuffed Chicken!!! Recipes Included!!!
Thank you so much for watching Day 10 of our 30 day Keto Challenge! I hope you join along with me and share your progress!
These videos are not sponsored by Konscious Keto.
Please speak to your Doctor before starting a new diet plan.
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Breakfast
Oatless Cinnamon Almond “Oatmeal”
INGREDIENTS
2 SERVINGS
1 cup unsweetened almond milk
1/2 cup hemp hearts
2 tbsp ground flax seeds
1 tbsp chia seeds
1 tbsp powdered erythritol, such as Swerve
3/4 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 cup crushed almonds, or almond flour
INSTRUCTIONS
Add almond milk, hemp hearts, flax seeds, chia seeds, sweetener, vanilla, and cinnamon to a saucepan and stir to combine.
Cook over medium heat until mixture begins to simmer.
Once the mixture starts to simmer, cook about 1-2 minutes longer.
After a couple of minutes, remove from heat and mix in the almonds or almond flour.
Transfer “oatmeal” to bowls for serving and top with any keto approved topping desired.
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Lunch
Chicken, Egg, Avocado and Berries
INGREDIENTS
1 SERVING
3 oz fully cooked chicken
1 hard-boiled egg
1/2 avocado, sliced
1/3 cup mixed berries
Optional:
Lettuce wraps, mayo, or mustard
INSTRUCTIONS
Arrange all ingredients in a sectioned lunch container or on a plate.
Serve chicken and avocado in lettuce wraps with a bit of mayo or mustard, if you like.
========================================================
Snack
Choco-Nut Fat Bombs
INGREDIENTS
6 SERVINGS
1/2 cup raw unsalted cashews
1/3 cup unsweetened coconut shreds
1/2 cup raw macadamia nuts
2 tbsp full-fat canned coconut milk
2 tbsp raw cacao powder
1 tbsp MCT oil
INSTRUCTIONS
In a food processor, blend all ingredients until the consistency is doughy.
Take a spoonfuls of dough and roll into balls. Serve immediately or refrigerate for later.
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Dinner
Cheesy Southwest Stuffed Chicken
INGREDIENTS
4 SERVINGS
For the Cheese-filled Chicken:
4 (4-5oz) chicken breasts
2 tbsp olive oil, divided
1 green bell pepper or red bell pepper
1 garlic clove
1 – 2 tbsp jalapeños, finely chopped (adjust to taste)
1/4 tsp ground cumin
3 oz cream cheese
1 cup shredded cheese (cheddar or Monterey Jack)
Salt and pepper, to taste
Optional For Serving:
Lettuce – Pico de gallo or sliced tomato – Sour cream – Guacamole – Sliced avocado
INSTRUCTIONS
Begin by preheating your oven to 350°F.
Grease a baking dish.
Dice the pepper and mince the garlic.
Sauté in 1 tbsp oil for a few minutes, remove to a bowl and let cool a few minutes.
Toss the jalapenos, spices, cream cheese, and shredded cheese into the bowl with peppers and garlic. Stir to combine.
Cut a slit in the chicken breasts, lengthwise, so that you can stuff them.
Spoon a large dollop of the cheese mixture into each chicken breast and seal with a toothpick.
Brush chicken with remaining 1 tbsp oil and season with salt and pepper, brown in a frying pan a few minutes each side.
Then, transfer to the prepared baking dish.
Bake for about 20-25 minutes or until chicken is cooked through.
Serve chicken on a bed of lettuce with a dollop of guacamole or sliced avocado, pico de gallo, and sour cream.
========================================================
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Quick & Easy Southwest Turkey Stuffed Peppers
This is a quick and easy twist on an old favorite. These Southwest Turkey Stuffed Peppers only took about a half hour to make. I didn't follow any sort of recipe but all you have to do is:
Sautee some mushrooms and onions.
Brown some ground turkey and add taco seasoning - follow the directions on the back of the packet.
Mix the veggies with the turkey throw in some califlower rice, 1/2 cup of bleu cheese and 1/2 cup of buffalo sauce and combine everything.
Stuff the mixture into some hallowed green peppers, top with pepper jack cheese and place the stuffed peppers in a casserole dish and bake at 375 for about 20 minutes.
** Now, having tasted the mixture ** I have found that the bleu cheese was a little over powering, but you might like it. It was just a little much for me.
Enjoy!
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Southwest Grilled Chicken Salad | Easy Summer Salad Recipe
In today's video we're making Southwest Grilled Chicken Salads! These are a great go-to quick meal, especially in the summer heat. I love having these for a quick weeknight dinner or in a bigger batch for my meal prep.
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Community Crunch Southwestern Style Ground Turkey Stuffed Red Peppers Preparation Tutorial
Watch this video to learn Matt's recommended preparation for our Southwestern Style Ground Turkey Stuffed Red Peppers Dish
HEATING INSTRUCTIONS:
Southwestern Style Ground Turkey Stuffed Red Peppers
-Heat it for 2 minutes in its original packaging. Leave the top on unsealed
-Check it after 2 minutes
-Sprinkle additional toppings!
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Turkey Taco Salad : Southwestern Cooking
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Making delicious turkey taco salad only requires the right ingredients and a little bit of your time. Make turkey taco salad right at home with help from the operator of a successful salsa company in this free video clip.
Expert: Carolyn Goldwater
Bio: A fourth-generation Arizonan, Carolyn Goldwater has been building her successful company, Goldwater's Foods of Arizona, since 1989.
Filmmaker: Greg Folley
Series Description: You don't have to run out to a specialty restaurant to enjoy some delicious, Southwestern-style cooking. Make Southwestern dishes right in your very own kitchen with help from the operator of a successful salsa company in this free video series.
Recipe: Southwestern turkey chopped salad
If you need some suggestions for healthy meal prepping, H-E-B chef Charlotte Samuel has prepared a delicious southwestern turkey chopped salad recipe.
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Southwest Beef Casserole Recipe • Tasty Comfort Food! - Episode #383
Bonjour my friends! In this episode I'll show you how to make my Southwest Beef Casserole recipe.
Visit for ingredient amounts and much more!
Until next time my friends... Bon Appétit!
Emily Ellyn - Southwestern Cornbread Stuffing
Make something new! Emily shows you how to cook up a delicious cornbread stuffing that will have everyone asking for seconds.
ONE SKILLET Southwest Ranch Chicken
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Healthy Cooking: Southwest Salad Recipe
This healthy Southwest Salad recipe is cheap and quick to make! Visit for the recipe -
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