Pork tacos

 Ingredients

• 1 medium ancho chili pepper (de-seeded and stems removed)
• 2 medium guajillo chili peppers (de-seeded and stems removed)
• 2 chipotle peppers in adobo sauce (they come in little cans)
• 3 cups diced fresh pineapple
• 6 cloves garlic, minced
• 1 medium yellow onion, diced
• 1/2 cup freshly squeezed orange juice
• 1/2 cup canned pineapple juice
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon Kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper
• 4 to 5 pounds boneless pork shoulder (excess fat trimmed and cut into 2 inch chunks)

Taco Assembly

• Corn tortillas (enough for about 10 people) I used mini taco shells 
• Finely chopped cilantro for garnish
• Diced white onions for garnish
• Diced fresh pineapple for garnish is optional 
• Lime wedges for serving optional 

Instructions

• Bring 3 cups of water to a boil. Add the ancho chile and guajillo chili peppers, and bring down to a simmer. Simmer for 10 minutes, until softened and rehydrated. Remove the chiles from the water and set aside.
  
• To a food processor or blender, add the the softened and rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo sauce, garlic, onion, orange juice, and pineapple juice. Process until you get a smooth marinade. Then, add dried oregano, cumin, paprika, salt, and pepper and pulse a few more times to combine. Taste and adjust the seasoning if needed.
  
• Poke the pork all over with a fork to allow the flavor to penetrate better.
  
• Slow cook: Into a large slow cooker, add the pork, the marinade, and the remaining 2 cups of diced pineapples. Mix to combine. Cook on HIGH for 4 hours or LOW for 8 hours. 20 minutes before it’s done, transfer the meat to a large plate and shred with a fork. Return the meat to the slow cooker to finish cooking, until the cooking time is up.
  
• Assemble the tacos: Serve the meat on warmed up tortillas, and top with cilantro, diced onions, diced pineapples. Serve with lime wedges. Enjoy!

Chicken tacos w/ chipotle Aioli

 

Chicken tacos with chipotle Aioli 

Ingredients

• corn tortillas
• 2 chicken breasts
• 1 tbsp avocado oil
• cilantro
• pico de Gallo, see notes below for recipe link
• sour cream

chicken seasoning

• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pepper

chipotle aioli

• 1 tbsp apple cider vinegar
• 3/4 tsp chipotle seasoning *see recipe below *
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp oregano
• 1/8 tsp garlic powder
• 1/2 c mayo
• 1 tbsp dijon mustard
• 1 tbsp lime juice

easy guacamole

• 2 avocados
• 1 tbsp lime juice
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 tbsp cilantro
• Mix together and chill
• Instructions

1. Preheat oven to 400
2. Season the chicken breasts with the "chicken seasoning"
3. Heat a skillet to medium heat with 1 tbsp avocado oil
4. Sear the chicken breasts in the skillet for 3 minutes on each side
5. Cover with foil and place the skillet in the oven for 25 minutes
6. Prep the guacamole , pico de Gallo and chipotle aioli
7. Remove chicken from the oven, let it rest 10 minutes before cutting
8. Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way
9. Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften
10. Put together the tacos
11. 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro

Pico di gallo

Ingredients

• 5 roma tomatoes, diced
• 1 jalapeño, diced
• 1/4 lemon (not an entire half), juiced
• 1/2 lime, juiced
• cilantro, handful, chopped
• 1/2 small red onion, diced
• 1/2 tsp salt
• Instructions

1. Wash all the produce
2. Grab a large bowl
3. After dicing everything up, toss it in the bowl as you go
4. Drizzle on the lemon and lime juice
5. Add the salt, toss it around
6. Chill in the fridge for an hour, for best flavor or can be served right away
7. Taste it, add more salt if it needs it
8. Serve!

Chipotle seasoning recipe 

Ingredients

• 1 Tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground chipotle chiles
• 1/4 teaspoon ground cayenne pepper optional for added heat

Instructions

• Mix all ingredients for the chipotle seasoning in a bowl, using a fork to break apart any clumps.
  
• Use immediately, or transfer to an airtight jar or container 

Meatballs and Rigatoni

 1 onions, chopped

3 cloves of garlic, chopped

1 1/2 Tb melted fat or oil

1 15 oz can of tomatoes, undrained 

2 cans of tomato paste

1/2 c of brown sugar

1 tbsp. oregano

1 tsp. pepper

1 1/2 lb. ground beef

3/4 cup dry bread crumbs

1/4 c. Parmesan cheese, grated

4 cups water

1 tablespoon parsley

1 bag of rigatoni

Cook onions and garlic in oil or fat until soft. Stir in tomatoes and tomato paste, brown sugar, salt, oregano, pepper (simmer for 1 hour covered). To make the meatballs Mix together remaining ingredients except pasta . Shape into meat balls. Bake 400 degree oven for 20 minutes. Drain off fat. Add to sauce, simmer uncovered for 30 minutes. Cook pasta in boiling water salted (per instructions fill pot halfway with water plus 2 tablespoons salt per pound of pasta and cook pasta until tender 6 to 8 minutes. Drain. Serve with sauce. I like to mix it together 🥰

Meatloaf for meal prep

 Meatloaf recipe 

2 eggs

2/3 cup milk

3 slices bread

1/2 cup chopped onion

4 oz. shredded cheese

1 tsp. salt

1/4 tsp. black pepper

1 1/2 lb. lean ground beef

TOPPING:

1/2 cup tomato sauce

1/2 cup brown sugar

1 tsp. mustard

Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350°F for 45 minutes. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf last  10 to 15 minutes of cooking time for meatloaf . Let it cool for 40 minutes 

Slice it and place it in your meal prep bowls with your favorite side or vegetables 🥦. I just happened to have leftover pasta. I love to use my leftovers. I don’t like to throw away food.

Air Fryer Salmon

 

Ingredients

1 tablespoon paprika 

2 (6-ounces each) salmon fillets, thawed

1 1/2 tablespoons butter, melted

2 cloves garlic, minced

1 tablespoon lemon juice

2 teaspoons brown sugar

2 teaspoons chopped fresh parsley

1/2 teaspoon dried Italian Seasoning

salt and fresh ground pepper, to taste

Instructions 

• Melt the butter and whisk in paprika,minced garlic, lemon juice, brown sugar, parsley, and Italian seasoning.
  
• Brush salmon fillets with butter mixture.
• Season salmon with salt and pepper.
  
• Transfer fillets to the air fryer basket.
• Set Air Fryer at 400˚F and cook salmon for 10 to 12 minutes, or to your desired doneness. Salmon is cooked when internal temperature registers at 145˚F.
• Remove from Air Fryer and serve.

Avocado toast w/egg and tomato

 Ingredients

• 3/4 avocado pit and skin removed
• ¼ teaspoon ground cumin
• 1/8 teaspoon salt
• 2 slices whole wheat bread toasted . Or rye.. no seeds
• 2 tomatoes cored and sliced
• 1 teaspoon ghee
• 2 eggs
• dash of everything but the bagel
• hot sauce if desired 
• Top with everything but the bagel seasoning 

Instructions

• In a small bowl, smash the avocado with the back of a fork until fairly smooth. Stir in the cumin and salt.
• Divide the avocado mixture between the 2 slices of toast and spread evenly. Top with the tomato slices.
• Heat the ghee in a small nonstick skillet set over medium-high heat. Crack the eggs into the skillet, taking care not to break the yolks.
• Cook until the whites of the eggs are set, but the yolks are still runny.
• Place one fried egg on top of each piece of toast. Sprinkle the dash of everything but the bagel over top. Serve with hot sauce, if desired.

Jamaican jerk seasoning

 

Ingredients

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon scotch bonnet pepper powder or cayenne pepper
• 2 teaspoons brown sugar
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon ground nutmeg

Instructions

• Combine all of the spices in a small bowl or mason jar.
• Keep stored in an airtight container in the pantry for up to 6 months.

Notes

• To create a marinade with the jerk seasoning, combine 4 tablespoons jerk seasoning with 2 tablespoons lime juice, 2 tablespoons olive oil and 2 tablespoons soy sauce. Toss 2 pounds of chicken (or the protein of your choice) in the marinade. Marinate for at least 30 minutes, or up to 8 hours.
• To alter the spice level of the seasoning mix, either add more or less scotch bonnet pepper powder or cayenne pepper. If you're sensitive to spice, I'd recommend starting off with only ½ tablespoon of the pepper powder.