Garage Chili

Brown the meat

Season while browning

• 2 lbs 96% lean sirloin or 99% ground turkey or chicken
• 1 tsp ground onion
• 1/2 tsp garlic salt

Meanwhile…

Fire it up

Throw the following in the slow cooker (or do this stove top on low to medium low)

• 4 (15 oz) cans beans, strained (Organics tri-bean blend, garbanzo, kidney, black, white northern, porkNbeans, or Ranch style pinto beans)
• 1 (15 oz) can diced tomatoes, strained
• 1 (10 oz) can diced tomatoes with green chilies, strained
• 1 cup chopped onion
• 1 cup frozen corn
• 1/4 tsp Garam Masala (this is a blend of coriander, pepper, cumin, cardamom, and cinnamon)
• 1 Tbsp high quality chili powder
• 1/2 tsp Mrs Dash Southwest Chipotle seasoning
• 1/2 tsp garlic salt
• 1/4 cup crumbled bacon

Strain the browned meat and stir in to chili mixture and it will be ready to eat in 30 minutes, BUT it will taste best if you let it simmer for 2-4 hours *wink*

Baja Fish Tacos

Total Active time approx 20-30 minutes

This is a recipe inspired by the Fish taco recipe in the June 2010 Food Network magazine. I “cleaned” it up a little, but it is virtually the same recipe.

Directions

1/4 red cabbage, thinly sliced (about 1 1/2 Cups)
1/2 C fresh cilantro, roughly chopped
Juice of 1 lime (or approx 3 Tbsp of lime juice)
2 Tbsp honey (or agave nectar)
1/2 C Plain Greek yogurt (or any plain yogurt will do, Greek yogurt is just chunkier so it resembles the mayo that is normally used for slaw)
Kosher salt
Toss the above ingredients to make the slaw
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10-12 Corn Tortillas (we used white corn and wheat blend tortillas)
1 Hass avocado, sliced
1/2 C fresh salsa

Fish

I used the ready breaded frozen fillets and then seasoned them with chili powder. Baked for 12 minutes on one side then flipped for a remaining 7 minutes.

To bread your own you need about 1.25 lbs skinless halibut, 3/4 cup flour, chili powder, garlic salt and ground peppercorn.

Tortillas were warmed on a skillet as needed so we always got them hot off the griddle.
Served with steamed corn on the cob – yummmm my favorite!

Hot & Steamy

Steaming your veggies is a great way to maintain the flavor and nutrients.  Since it is so easy, it is a great option for those busy weeknights.

The key is to not over-cook the vegetables.  The veggies should always be firm but tender, never mushy. (My personal preference is to leave them slightly raw 🙂 ) I have the Oster 5711 Steamer and have really gotten accustomed to how much time certain veggies need.  If you do not have a steamer here is a great tutorial with a video on how to do it stove-top!

Our local grocer just delivered a few crates of perfect ears of corn.  Husk and all, we steamed the sweet corn for about 20 minutes.  PERFECT-O!  To protect my steamer, I usually season my veggies after they are cooked.  This corn, however, did not need a thing! Delicious and crisp.

10 Days of Veggies