-ground beef
-yellow onion, diced
-4 oz can diced green chiles
-black beans, rinsed and drained
-tortillas
-enchilada sauce of your choice
-shredded cheese of your choice
-1/2 tbsp chili powder
-1 tsp paprika
-1/2 tbsp cumin
-1/2 tsp cayenne
-1/2 tbsp garlic powder

1. Heat oven to 350.
2. Heat skillet over medium high. Brown ground beef. Add onion and green chiles, cook 3-4 min.
3. Add seasoning. Cook 2-3 min.
4. Assemble enchiladas and place in 13×9 baking dish. Tortilla, enchilada sauce, black beans, ground beef mix, sprinkle of cheese. Roll and place seam side down
5. Top with enchilada sauce and cheese.
6. Bake 30 min.

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-1 lb italian sausage
-pasta (of your choice)
-butternut squash, cut into small cubes
-2 cups spinach
-1.5 cups heavy cream
-1/2 cup shredded parmesan
-1 tbsp minced garlic
-1/2 tsp red pepper flakes

1. Heat oven to 425.
2. Toss butternut squash on a baking sheet with olive oil, salt and pepper. Bake 30 min.
3. Meanwhile, cook italian sausage in a large skillet.
4. While sausage is cooking, cook pasta according to package instructions.
5. When sausage is cooked, transfer to a bowl lined with a
   paper towel. Put skillet back onto heat.
6. Add a drizzle of olive oil, spinach, and garlic to pan. Season with salt, pepper and red pepper flakes. Cook 4-5 min. Add in heavy cream. Bring to a slight boil.
7. Turn down to a simmer. Add parmesan and stir.
8. When pasta is done, drain and add to cream and spinach. Add in sausage.
9. Serve topped with roasted butternut squash.

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-chicken breasts
-1 1/2 cup buttermilk
-1 cup flour
-1 cup panko
-1 tsp turmeric
-2 tsp garlic powder
-1 tsp smoked paprika
-2 tbsp butter, melted
HOT HONEY BUTTER; 1/2 cup butter (melted), 1/4 cup honey, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp salt

1. Season chicken with salt and pepper. Put in a shallow baking dish Cover with buttermilk. Place in fridge 2 hrs.
2. Heat oven to 425.
3. In a bowl, combine panko, flour, turmeric, garlic powder, and paprika.
4. Dip each chicken breast in flour mixture. Place on baking sheet. Spoon melted 2 tbsp butter over chicken.
5. Bake 20-25 min.
6. Make hot honey by combining all ingredients.
7. Remove chicken from oven. Brush honey butter on top.
8. Serve on buns with shredded lettuce, ranch and pickles.

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-1 lb cod, cut into large chunks
-1 tbsp chili powder
-1/2 tbsp cumin
-1 tsp paprika
-1 tsp garlic powder
SLAW: coleslaw mix (I used about 1 1/2 cups of pre
bagged mix), 1 jalapeño (finely chopped), 2 tbsp chopped
cilantro, 2 tbsp mayo, juice of one lime, 1 tbsp honey, salt and pepper
CREMA: 1/2 cup sour cream, 3 tbsp chopped cilantro, 2 tbsp lime juice, salt and pepper
OPTIONAL: avocado, red onion, cotija cheese

1. Mix together seasonings. Season cod.
2. In a bowl, combine slaw ingredients.
3. In a small bowl, combine crema ingredients.
4. Heat a drizzle of olive oil in a skillet over medium high. Add cod. Cook 3-4 min each side.
5. Assemble tacos.

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-chicken thighs
-1/4 cup olive oil
-1/4 cup lime juice
-1/4 cup orange juice
-2 1/2 tsp cumin
-1 tsp coriander
-2 tsp honey
-2 tsp minced garlic
SALSA: 1 1/2 cup finely diced pineapple, jalapeño finely
diced, 1/2 cup cilantro chopped, 1/2 cup red onion diced,
1/2 tsp cumin, 2 tbsp lime juice
OPTIONAL: Serve over rice or quinoa and add avocado

1. In a large bag, combine olive oil, lime juice, orange juice, cumin, coriander, honey, garlic, and some salt and pepper. Add in chicken
   thighs. Marinate at least 30 min.
2. Combine salsa ingredients. Place in fridge.
3. Heat pan over medium high. Add a drizzle of olive oil. Add chicken thighs. Cook 6-7 min each side or until cooked through
4. Serve chicken and salsa with rice/quinoa and avocado.

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-3 cups shredded chicken
-1 can black beans, drained and rinsed
-1 15.25 oz can corn, drained and rinsed
-1 10 oz can rotel
-1 4 oz can diced green chiles
-1 10.75 oz can condensed cream of chicken soup
-8 ounces sour cream
-1 tbsp taco seasoning (I usually make my own!)
-colby jack cheese (about 1 cup)
-doritos, crushed

1. Heat oven to 350. Spray a 9×13 casserole dish.
2. Spread half of doritos on bottom of pan.
3. In a large bowl, mix chicken, black beans, corn, rotel, diced green chiles, cream of chicken soup, half of cheese, sour cream
   and taco seasoning. Spread evenly into dish.
4. Bake 20 min.
5. Remove from oven and top with remaining chips and cheese. Return to oven 5 min.

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