Foil Packet Sweet Potato Tacos

Yield: makes 6-8 packets

INGREDIENTS

• 2 pounds ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped onion
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 16 ounces tomato sauce
• 1 jalapeño, seeded, membranes removed and finely chopped (keep seeds for more heat, if desired)
• 1/3 cup water
• 2 cups chopped fresh spinach
• 2 cans (15-ounces each) beans (black, pinto, white), rinsed and drained
• 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
• Garnishes: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2. In a large 12-inch nonstick skillet over medium heat, add the ground meat, salt, pepper, and onion. Cook, breaking the meat into small pieces, until the meat is cooked through. Drain any excess grease.
3. Add the chili powder, cumin, coriander, tomato sauce and jalapeño (if using). Cook over medium heat for 2-3 minutes, stirring often. Stir in the water, spinach and beans and simmer for 4-5 minutes. Remove from the heat.
4. Lightly grease the center of 6-8 foil pieces, each about 12-inches long.
5. Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don't skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
6. Place the foil packets in a single layer on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender.
7. Carefully open the foil packets and serve with taco toppings and garnishes of your choice.

Egg Muffins with Sausage, Spinach, and Cheese

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

ingredients:

3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese

directions:

1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

4. Distribute cheese and sausage equally between each muffin cup.

5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

Peach & Oat Breakfast Smoothie

Total Time: 3 minutes

Yield: 2 servings

Ingredients

• 1 1/2 cups peeled and diced, frozen peaches
• 1 cup almond coconut milk blend or original almond milk
• 1 (5.3 oz) greek yogurt - mango, peach, strawberry or coconut
• 1 very ripe banana, peeled and frozen
• 1/2 cup oats (old fashioned or quick, either are fine)
• 1/2 cup cold water

Directions

• Add all ingredients to a blender and process until well pureed. Serve immediately.

Cuban Street Tacos

Serves: 8

INGREDIENTS

Shredded Pork:
• 4-pound boneless pork butt or boneless pork top loin roast, cut into 2-inch chunks
• 1 tablespoon kosher salt
• 1 tablespoon canola or vegetable oil
• 1 cup water
• 1 cup chicken broth or stock
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 bay leaves
• 3 large garlic cloves, minced
• 1 jalapeño, minced
• 1 onion, peeled and halved
• juice of 1 lime
• 1 medium orange, halved and juice, rinds reserved
Tortillas & Garnishes:
• 8 small corn or flour tortillas
• 1 small red onion, thinly sliced
• 1/2 cup chopped cilantro
• Sour cream/avocados, if desired
• 1 cup Monterey Jack cheese
• 2 limes, cut into wedges

DIRECTIONS

1. Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour.
2. Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
3. Remove the bay leaves, onion and orange rinds from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces to about 1 cup and is thickened slightly, about 10 -15 minutes.
4. Shred the pork and place on a large patter. Spoon the sauce over the pork. Serve in tortillas garnished with onions, cilantro, cheese, sour cream, avocado and additional lime wedges, if desired.