Loaded Ground Beef Fajita Bowls

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Prep Time: 10 minutes

Cook Time: 15-20 minutes

Servings: 4-6

Ingredients

• 1 lb. ground beef
• 1 Tablespoon vegetable oil, if needed
• 1 yellow onion, thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 poblano pepper, seeded and thinly sliced
• 1 Tablespoon fajita seasoning (see my recipe below or you can substitute your favorite store bought brand)

Fajita Seasoning:

• 1 Tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon Hungarian paprika
• 1 teaspoon white sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Cooked white rice seasoned with Tajin and lime zest to taste.
• Topping options: cherry tomatoes, shredded cheese, pickled jalapeños, avocado, sour cream, cilantro...literally the options are endless!

Directions 

• Heat a large skillet over medium heat.
• Add the ground beef and break apart, cooking until caramelized (don't skip this step, it adds so much flavor and texture!).
• Add in 1 Tablespoon of the fajita seasoning and stir well to coat. Continue cooking for another 2-3 minutes.
• Add in onion and bell peppers and vegetable oil if needed.
• Sauté over medium heat until vegetables are charred and tender, approximately 8-10 minutes.
• Serve over seasoned rice and your favorite toppings.

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4-6

Ingredients

• 3 Tablespoons olive oil
• 2 cups onion, chopped
• 1 1/2 cups carrot, sliced
• 1 1/2 cups celery, sliced
• 2 Tablespoons tomato paste
• 4 cloves garlic, minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon crushed red pepper flakes, more or less to taste
• 1 15 oz. can fire roasted diced tomatoes, with their liquid
• 6 cups chicken stock or broth (make it vegan by substituting vegetable stock)
• 2 cups potato, diced
• 3 to 4 handfuls of baby spinach (you can substitute kale or shredded cabbage or your favorite green)
• 1 15 oz. can of sweet corn
• 2 bay leaves
• 1 cup frozen peas
• 1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Directions 

• Heat the olive oil in a large Dutch oven over medium heat. Add the onions, carrots and celery. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.
• Add the tomato paste, garlic, Cajun seasoning, black pepper, salt and red pepper flakes. Cook, while stirring, for one minute.
• Pour in the canned tomatoes and their juices and scrape up the brown bits from the bottom of the pot.
• Add the broth or stock.
• Add the potatoes, corn and bay leaves.
• Raise the heat to medium-high and bring the soup to a boil, then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes or until the potatoes and other vegetables are tender.
• Add the frozen peas and spinach and cook for five more minutes or until the spinach has wilted.
• Remove the pot from the heat and remove the bay leaves.
• Stir in the cider vinegar (or use lemon juice).
• Taste and season with more salt, pepper, or vinegar.
• Garnish with sliced green onion or your favorite herb.

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients

• 4 sea bass filets
• 3 whole potatoes (medium), peeled and thinly sliced
• 30 cherry tomatoes, halved
• 1 lemon (half cut into slices and half juiced)
• salt and pepper, to taste
• 1 handful flat-leaf parsley, stems removed
• 3 garlic cloves
• 4 sprigs fresh thyme, stems removed
• 1/2 teaspoon oregano (fresh), stems removed
• 3 leaves fresh sage, stems removed (for potatoes)
• 1 teaspoon oregano, stems removed (for tomatoes
• 1-2 Tablespoons olive oil (or as needed)
• 2 Tablespoons of butter

Directions 

• Preheat oven to 450F degrees.
• Finely mince together: parsley, garlic, thyme and oregano. Set aside.
• Season the sea bass on both sides to taste. Place in a baking dish.
• Spread the herb mix over the top of the sea bass and drizzle with a little olive oil.
• Cut the lemon in half. Cut one half into slices and place over the sea bass and squeeze the other half of lemon over the sea bass.
• Drizzle the potatoes with olive oil and toss with the sage. Place in the pan on one side of the sea bass.
• Drizzle the tomatoes with olive oil and toss with the oregano. Place on the other side of the sea bass.
• Dot the butter over everything.
• Bake 20 minutes or until sea bass is flaky.
• Serve with a drizzle of pan sauce.

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Servings: 1 pizza

Ingredients

• 1 10" pre-made pizza crust
• pepperoncini oil
• 1/4 cup of your favorite pizza or marinara sauce (more or less depending on your sauce preference)
• 1 cup of mozzarella cheese, shredded
• 1 ball of burrata
• 3 oz. package prosciutto
• 1/4 cup of parmesan cheese, shredded
• finish with basil leaves, drizzle of pepperoncini oil and balsamic vinegar glaze

Directions 

• Preheat the oven to 425 F.
• Drizzle pepperoncini oil over crust and bake for 4 minutes.
• Remove the crust from the oven and spread sauce and mozzarella cheese and put back in the oven for another 4 minutes.
• Remove from oven and use your hands to shred apart the burrata and place small pieces over the sauced area of the pizza.
• Lightly ball each slice of prosciutto and place over pizza.
• Bake for another 2 to 3 minutes or until the burrata just starts to get slightly melty.
• Remove the pizza from the oven and sprinkle over the parmesan cheese and garnish with basil leaves, drizzle of pepperoncini oil and balsamic vinegar glaze.

Prep Time: 10 minutes

Cook Time: 40-60 minutes

Servings: 4-6

Ingredients

• 4-5 Tablespoons olive oil
• 1 onion, finely chopped
• 5 large cloves of garlic, minced (trust me, this amount of garlic works)
• 1 28 oz. canned San Marzano tomatoes
• 1 14 oz. canned tomato puree
• 2-3 fresh red chilies (more or less to taste and you can always substitute your favorite chili), finely chopped
• 2-3 teaspoons crushed red pepper flakes (again, more or less to taste)
• 1 Tablespoon sugar
• 2 teaspoons dried oregano
• salt to taste if needed
• 1 pound spaghetti pasta (you can substitute your favorite pasta)
• garnish with burrata cheese, red pepper flakes and chopped basil

Directions 

• In a heavy bottom pot, heat the olive oil.
• Sauté the chopped onions until translucent and then add the minced garlic.
• Sauté for about 30 seconds and then add both canned tomatoes, chilies, crushed red pepper, sugar, oregano and salt and stir to combine well, crushing the tomatoes as you stir.
• Let the mixture come to a boil and then simmer for about 30-40 minutes (obviously, the longer the better).
• Cook the pasta as it says on the box and drain.
• Top the pasta with the sauce and garnish the burrata cheese, red pepper flakes and basil (you could also do a light drizzle of a good quality extra virgin olive oil at the end too).

Prep Time: 10 minutes

Servings: 2

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup chipotle ranch dressing
• 4 cups small fresh broccoli florets
• 2 cups cooked chicken strips (I used fajita seasoned strips), chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cheddar cheese, shredded
• 1/4 cup pepper jack cheese, shredded
• 6 slices bacon, cooked, crumbled

Directions 

• Mix mayonnaise and dressing in a large bowl.
• Add all remaining ingredients, except cheese and bacon and mix lightly.
• Refrigerate for 1 hour.
• Mix in cheddar cheese and top with the pepper jack cheese and bacon just before serving.