5-Ingredient Chili June 02, 2015 08:25
Simple and delicious one pot chili. Because the chili isn't cooked as long it has a fresher flavor perfect for cool (or cold!) summer nights.
1 lb grass fed meat of choice (ground or cubed)
1 large onion, diced
1 jar Healthy Gourmet Kitchen Salsa
2 15 oz cans beans, rinsed and drained
1 28 oz can tomato puree or peeled whole tomatoes in puree
In large pot brown meat and onion over medium heat stirring to break meat up for about 7 minutes or until browned. If using lean meats add just a drop of oil to keep meat from sticking to the pot. Once meat is browned drain and return meat/onion mix to the pan.
Add salsa, tomato puree and beans to pot. Cook over medium high heat until it comes to a boil. Reduce heat and simmer for 25 minutes.
Greek yogurt or sour cream mixed with chopped cilantro
Leftovers can be frozen or refrigerated for up to 5 days.
Fish Tacos May 19, 2015 11:47
We love fish tacos, they're simple, fast, travel well and are super healthy. Make with any white fish (cod is currently
a sustainable choice - http://www.seafoodwatch.org/). We top ours with a low fat Asian inspired cole slaw.
1 lb white fish
1 Jar Healthy Gourmet Kitchen Holy Habanero Salsa
1/2 head small green cabbage & 1 carrot OR 1 bag coleslaw mix (cabbage, red cabbage, carrot mix, no dressing)
1/2 red onion, peeled and thinly sliced
1 - 2 serrano or jalapeno peppers
1/2 cup chopped cilantro
1/3 cup lime juice from fresh limes. 3-6 limes depending on size
1/2 - 1 tsp honey
1 - 2 tablespoons olive oil
Pinch of salt
tortilla or wrap of choice (you can use lettuce leaves for gluten/grain free/low carb option)
Place fish in shallow dish and top with salsa turning to coat. Marinate fish for 30 minutes or up to 24 hours.
Wash all produce. Thinly slice cabbage, peel and shred carrot. Peel, quarter and thinly slice onion. Remove stem and seeds from chili pepper of choice (I prefer Serrano, they are slightly hotter but much more flavorful than Jalapeno IMHO). Wash and chop cilantro using stems and leaves. Juice limes.
Whisk lime juice, olive oil, salt and honey in large bowl. Add cabbage, carrots, onion, pepper and cilantro and stir to combine.
This is a great salad to serve along side any meal or eat on it's own.
Heat pan over medium heat. Add tablespoon olive oil. Add fish. Depending on thickness of cod cook for 3-4 minutes then flip and continue to cook for 2 - 3 additional minutes or until done. Cod is done when it flakes easily. Don't over cook.
Place tortilla or wrap on plate. Spoon on 1/4 cup to 1/2 cup fish. Top with Slaw. You can also top with avocado or greek yogurt mixed with cilantro or additional salsa.
These tacos can be made ahead and are great for two days. Keep in airtight glass container.Yum