Slammin’ Shrimp Quesadilla
INGREDIENTS
1 pound medium shrimp (peeled and deveined)
6-8 medium corn or flour tortillas
1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
1 cup baby spinach
2 cloves garlic (minced)
2 tablespoons taco seasoning
1 tablespoon olive oil
2 tablespoons vegetable oil
2 cups Mexican blend cheese
INSTRUCTIONS
Heat 1 oil in a large skillet. Add onion, spinach, bell pepper, and garlic to the pan. Cook for 1 minute until tender.
Add shrimp and taco seasoning; cook for 1-2 minutes or until shrimp begins to turn pink.
Transfer to a bowl; rinse and whip down the pan. Return heat and spray cooking 1 teaspoon vegetable oil.
Place a tortilla in pan and sprinkle cheese and 3-4 shrimp on one half of the tortilla. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy and cheese is melted.
Serve with Sour cream, salsa, and/or guacamole.
Turkey BLT
INGREDIENTS
1 pound turkey bacon
3 large beefsteak or heirloom tomatoes, sliced ¼-inch thick
Salt and pepper to taste
⅓ cup store-bought mayonnaise, such as Hellman's
1 lb Baby Spinach or lettuce
4 rolls or 8 slices of bread
INSTRUCTIONS
pan fry or bake turkey bacon according to package instructions
drain on a paper towel lined plate, set aside
toast bread according to preference
spread with mayo liberally on each side
add a layer of spinach and two tomato slices to bottom side of roll
sprinkle with salt and pepper
add 3 - 5 slices of bacon
add top piece of roll
slice in half and serve immediately
Chicken + Roasted Red Pepper Collard Green Wraps
COLLARD GREEN WRAP INGREDIENTS
1 bunch organic collard greens
INSTRUCTIONS
Fill up a clean sink with cool water and soak and rinse greens to remove any debris.
Bring a large pot of salted water to boil.
One at a time, place a collard green leaf on your cutting board and use your paring knife to carefully shave the thick middle stem. Just take off enough so that the stem feels flat, and try not to tear the leaf.
Prepare a bowl or container large enough to fit all of the collard greens. Fill it with salted ice water
Drop the trimmed leaves into the boiling salted water, a few at a time. After 1-2mins, they'll be bright green and wilted.
Place the leaves in a ice bath for 1-2mins. Spin leaves dry with a salad spinner or dry each leaf off between paper towels.
WRAP FILLING INGREDIENTS
Prepared Rotisserie Chicken (meat pulled off the bone)
1 jar Pickled Jalapeno
1 jar Roasted Red Peppers
Honey Mustard or Honey Dijon Salad Dressing
ASSEMBLING THE WRAPS
Place a collard leaf flat on the counter. Spread on a layer of dressing . Add desired amounts of chicken and peppers. Fold over both sides lengthwise and tightly roll up the wrap (burrito style) being careful not to tear the leaves.
