Ingredients

• Whole wheat pizza crust
• 1 can 14.5oz black beans
• 1 small can green chilies
• 1 cup grated cheddar cheese
• 1 small can sliced black olives
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 3 green onions sliced
• Favorite taco sauce

Instructions

1. Preheat oven to 400
2. Add black beans and green chilies to a sauce pan, simmer 5 minutes
3. With a hand blender, blend black beans to form a spreadable paste
4. Spread black beans and top with cheese and olives
5. Bake 15-18 minutes
6. Remove from oven and let cool for 5 minutes then top with remaining ingredients

Ingredients

• 6 Large Flour Tortillas
• 5 Russet potatoes, peeled and chopped
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 tbsp butter
• 1 tbsp olive oil
• Salt/pepper to taste
• 1 tsp cajun seasoning
• 1 tsp garlic powder
• 10 eggs, beaten with 2 tbs milk
• 4 slices cooked bacon, chopped
• 1 cup grated sharp cheddar cheese
• Your favorite salsa

Instructions

1. In a large skillet add butter,olive oil and melt to coat pan.
2. Add in diced potatoes, onions, and bell pepper and cook on medium high heat stirring frequently.
3. Once onions and peppers are translucent reduce heat to medium, add spices and cover.
4. Cook for 20 min covered stirring occasionally.
5. In a separate pan cook scrambled eggs as desired.
6. When eggs are done stir in cooked bacon.
7. When potatoes are tender, scoop potatoes, scrambled eggs into warmed flour tortilla and top with cheese and salsa!

Notes

Ingredients

• 2 Tbsp olive oil
• 4 Italian sausages, sliced
• 1/2 red bell pepper and 1/2 green bell pepper, chopped
• 1 zucchini, sliced
• 3/4 c sliced fresh okra
• 1/4 c onion, chopped
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper
• 1 tsp dried italian seasoning
• salt and pepper to taste
• 1 large beef steak tomato,chopped
• 1/4 cup balsamic vinaigrette
• 1/4 cup vegetable broth
• Whole wheat Penne pasta, cooked to package directions
• freshly grated parmesan cheese

Instructions

1. Place olive oil in large skillet, add sausage, bell peppers, zucchini, okra, onion, saute until vegetables are tender.
2. Add in seasonings and tomatoes.
3. Stir in balsamic and vegetable broth, cover and simmer on low 20 minutes.
4. Toss with pasta and top with parmesan cheese.

Ingredients

• 4 Fish fillets of your choice (swordfish, mahi mahi, or salmon)
• 1 can diced green chilies
• 1 medium onion
• 1/2 cup tamed jalapenos
• 1/2 cup cilantro
• juice of two limes
• olive oil spray

Instructions

1. Coat aluminum foil with olive oil spray and set aside.
2. In food processor add green chilies, onion, jalapenos, cilantro, and lime juice.
3. Chop until a thick paste forms.
4. Coat fish fillets with mixture and place on prepared aluminum foil.
5. Heat Grill to medium, place foil and fish on the grill, cooking 10-12 minutes or until fish is cooked through.
6. No need to flip fish while cooking.
7. Serve over a bed of crunchy cabbage slaw

Ingredients

• 2 Tbsp Olive oil
• 2 cups pork roast, chopped
• 1 medium onion, chopped
• 1 cup mix of red and green bell pepper, chopped
• 1 small can diced green chilies
• salt, pepper, garlic powder to taste
• 1 Lg can enchilada sauce
• Shredded cabbage mix
• grated sharp cheddar cheese
• avocado, sliced
• warm corn tortillas

Instructions

1. In a large skillet add oil, heat until warm.
2. Add in onions, bell peppers, and green chilies, cook until tender.
3. Add in chunked pork, salt, pepper, garlic, saute until pork is browned, 10 minutes.
4. Add in enchilada sauce, simmer and cover cooking 30 minutes.
5. Serve in warm corn tortillas with cabbage, cheese, and avocado.
6. If you are watching carbs you can omit the tortilla and it is still hearty and delicious!!

Ingredients

• 2 T. olive oil
• 3 boneless skinless chicken breast, chopped
• 1 tsp garlic powder
• salt and pepper to taste
• 1/2 cup stubbs original bbq sauce
• 2 T. molasses
• 1/4 cup water
• 4 cups butter lettuce
• 2 cups shredded coleslaw mix
• 1/2 cup red onion, diced
• 1 avocado, peeled and sliced
• 1 container crumbled goat cheese (4oz)
• RN for Wellness homemade ranch dressing

Instructions

1. In a large sauce pan add olive oil and chopped chicken, cook through.
2. Season chicken while cooking with garlic powder, salt and pepper.
3. When chicken is cooked through add bbq sauce, molasses and stir to coat, cooking on medium.
4. When chicken and sauce appears sticky add water, reduce heat to low and simmer 10 minutes, when done remove from heat and let cool before adding to the salad.
5. Add lettuce, cabbage, onion, and goat cheese to a large salad bowl and toss well.
6. In serving bowl add lettuce mix, avocado, chicken, and toss with homemade ranch dressing.

Ingredients

• 4 boneless pork chops
• 1/2 cup Stubs BBQ sauce
• 1 can (14.5oz) diced stewed tomatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 T. unsalted butter
• 1/2 cup organic beef broth
• salt and pepper to taste
• 2 T. corn starch
• 1/2c sour cream
• 3 cups egg noodles

Instructions

1. Place pork chops, bbq sauce, diced tomatoes, garlic and onion powder in crock pot.
2. Cover and cook on high 6 hours or until pork shreds easily.
3. When pork cooked, shred and set aside.
4. Cook egg noodles as directed.
5. In a large sauce pan add sauce and dripping from the crock pot, butter, broth, salt, pepper, and cornstarch.
6. Whisk well until sauce is thickened, remove from heat and whisk in sour cream.
7. Add about 1 cup shredded pork, mix well to coat.
8. Stir sauce together with cooked egg noodles, serve.

Notes

Ingredients

• 6 porkchops (Boneless or bone-in)
• 2 tsp black pepper
• 1/4 cup organic Tamari sauce
• 1T. Hunan red chili sauce
• 1 tsp. minced garlic
• 2T. spicy brown mustard
• 1T. honey
• 1 tsp. molasses

Instructions

1. Place 6 pork chops in large crock pot and sprinkle with black pepper.
2. In a mixing bowl whisk remaining ingredients.
3. Pour Tamari sauce mixture over pork chops.
4. Cover and cook on high 6 hours.