Turkey Carne Molida


1/2 pounds 93% lean ground turkey

 1 1/2 teaspoons kosher salt

 1/2 medium-size yellow onion, minced

 4 garlic cloves, minced

 1 cup unsalted tomato sauce

 1 cup frozen peas and carrots

 1/2 cup water 1 teaspoon reduced-sodium Worcestershire sauce

 1/2 teaspoon ground cumin

 1/4 teaspoon ground achiote

 1/4 cup chopped fresh cilantro, plus more for garnish

 8 (6-in.) corn tortillas

How to Make It

Step 1

Cook turkey in a large skillet over high, stirring often, until browned, about 5 minutes. Add salt; cook, stirring with a wooden spoon to break meat into small pieces.

Step 2

Reduce heat to medium-low; add onion and garlic, and cook, stirring often, until onion is softened, 4 to 5 minutes. Add tomato sauce, frozen vegetables, 1/2 cup water, Worcestershire sauce, cumin, and achiote, and stir to combine.

Step 3

Gently stir in 1/4 cup chopped cilantro. Cover and reduce heat to low; cook until meat is tender and sauce thickens, about 30 minutes.

Step 4

Place 1/4 cup carne molida in each corn tortilla. Garnish with cilantro. Reserve leftover meat mixture for another meal.

Nutrition facts​

Calories 210 - Fat 7g - Satfat 2g - Unsatfat 5g - Protein 20g - Carbohydrate 20g - Fiber 3g - Sugars 2g - Added sugars 0g - Sodium 517mg - Calcium 6% - DV Potassium 4% DV

Sources: Courtesy of

Herb Roasted carrots


1/4 cup olive oil

 2 tablespoons chopped fresh thyme

 1/2 teaspoon kosher salt

 1/2 teaspoon black pepper

 3 tablespoons chopped fresh cilantro, divided

 3 tablespoons chopped fresh flat-leaf parsley, divided

 1 1/2 pounds carrots, peeled and cut diagonally into 2-in. pieces

How To Make It

Step 1

Preheat oven to 400°F.

Step 2

Combine oil, thyme, salt, pepper, 1 1/2 tablespoons cilantro, 1 1/2 tablespoons parsley, and carrots in a large bowl; toss to coat.

Step 3

Arrange carrot mixture on a foil-lined rimmed baking sheet; bake at 400°F for 25 minutes or until lightly browned and tender, stirring once after 15 minutes. Sprinkle with remaining 1 1/2 tablespoons cilantro and remaining 1 1/2 tablespoons parsley.

Nutrition Facts

Calories 133 - Fat 10g - Satfat 1g - Unsatfat 8g - Protein 1g - Carbohydrate 11g - Fiber 3g - Sodium 240mg - Calcium 4% - DV Potassium 11% - DV Sugars 5g - Added sugars g

Source: Courtesy of

Almond butter Chocolate Truffles​


1 cup unsalted, creamy almond butter 

1/4 cup unsalted almonds 

1 cup rolled oats 

1 tablespoon honey 

1/4 teaspoon kosher salt 

1 teaspoon coconut oil 

4 ounce dark chocolate 70-85% cacao

Step 1

Line a baking sheet or glass dish that can fit in your fridge with parchment paper. Blend almond butter, almonds, oats, and honey in a food processor. Once fully combined, roll into 1/2 inch balls. Place the balls on the baking sheet or in the dish, and let the truffles cool for 15 minutes in the fridge.

Step 2

Melt dark chocolate and coconut oil over a double broiler, or microwave on high in 20 second increments until the chocolate is melted and smooth. Cover the truffles with the melted chocolate and add any toppings.

Step 3

Freeze for 30 minutes to harden the chocolate. Remove from freezer, and store in your fridge. 

Nutrition Facts

Calories 286 - Fat 21.8g - Protein 8g - Fiber 5.1g - Sugars 6.4g - Sodium 118mg

Source: Courtesy of

​Field Salad


1 cup thinly sliced leek

1 teaspoon olive oil

Cooking spray

3 cups trimmed arugula (about 3 ounces) 

3 cups fresh spinach leaves 

1 cup sliced mushrooms 

1/4 cup (1 ounce) crumbled feta cheese 

3 tablespoons bottled light dill-mustard dressing (such as Maple Grove Farms of Vermont)

Step 1

Preheat oven to 450°.

Step 2

Combine sliced leek and oil. Spread leek mixture into a jelly-roll pan coated with cooking spray. Bake at 450° for 10 minutes or until browned. Combine the leek mixture, arugula, spinach, mushrooms, and cheese in a large bowl. Drizzle with the dressing, and toss gently to coat.

Nutrition Facts

Calories 88 - Calories from fat 51% - Fat 5g - Satfat 1.6g - Monofat 1.7g - Polyfat 1.4g - Protein 2.6g - Carbohydrate 8.6g - Fiber 1.4g - Cholesterol 6mg - Iron 1.4mg - Sodium 197mg - Calcium 103mg

Source: Courtesy of

​Balsamic Glazed Green Beans and Pearl Onions


1 1/4 pounds green beans, trimmed 

1 tablespoon butter, divided 

6 ounces red pearl onions, halved lengthwise and peeled 

1/4 cup fat-free, lower-sodium chicken broth 

3 tablespoons balsamic vinegar 

1 tablespoon sugar 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper

Step 1

Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside

Step 2

Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.

Nutrition Facts

Calories 56 - Fat 1.6g - Satfat 0.9g - Monofat 0.4g - Polyfat 0.1g - Protein 1.7g - Carbohydrate 9.8g - Fiber 2.8g - Cholesterol 4mg - Iron 0.9mg - Sodium 149mg - Calcium 34mg

Source: Courtesy of

​Roasted Cranberries and Grapes with Rosemary


1 (12-ounce) bag fresh or frozen cranberries, thawed and patted dry 

10 ounce seedless black grapes 

1/4 cup maple syrup 

1/2 teaspoon ground cinnamon 

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

2 rosemary sprigs 

1 tablespoon extra-virgin olive oil 

1 tablespoon red wine vinegar

Step 1

Preheat broiler to high.

Step 2

Combine first 7 ingredients on a jelly-roll pan; toss to coat. Broil 4 minutes or until fruit begins to brown (do not stir). Drizzle with oil and vinegar; toss gently.

Nutrition Facts

Calories 43 - Fat 0.9g - Satfat - 0.1g - Monofat 0.6g - Polyfat 0.1g - Protein 0.0g - Carbohydrate 9g - Fiber 1g - Cholesterol 0.0mg - Iron 0.0mg - Sodium 38mg - Calcium 10mg

Source: Courtesy of

​Maple Caraway Brussels Sprouts


1 1/2 tablespoons unsalted butter, divided 

1 1/2 teaspoons olive oil 

1 tablespoon chopped fresh thyme 

2 teaspoons caraway seeds 

1 pound Brussels sprouts, trimmed and halved 

2 cups thinly vertically sliced onion (about 1 large onion) 

6 garlic cloves, thinly sliced 

1/4 cup pure maple syrup 

3 tablespoons sherry vinegar 

1 teaspoon Dijon mustard 

1/2 teaspoon kosher salt 

1/2 teaspoon black pepper

Step 1

Heat 11/2 teaspoons butter, oil, thyme, and caraway in a large non- stick skillet over medium-low, swirl- ing until butter melts. Cook 2 to 3 minutes or until butter starts to foam.

Step 2

Increase heat to medium-high. Add Brussels sprouts to pan; cook 6 to 7 minutes or until browned and crisp-tender. Remove from pan. Add onion and garlic to pan; sauté 6 minutes. Return Brussels sprouts to pan. Stir in syrup, vinegar, mustard, and salt; cook 2 minutes. Remove pan from heat; stir in remaining 1 tablespoon butter and pepper.

Nutrition Facts

Calories 129 - Fat 4g - Satfat 2g - Unsatfat 2g - Protein 3g - Carbohydrate 21g - Fiber 4g - Sodium 203mg - Calcium 7% - DV Potassium 12% - DV Sugars 11g  -Added sugars 8g

Source: Courtesy of


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