Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

In just about 40 minutes, this Doritos Taco Salad is ready for serving! This is the most requested food in our house that’s why I always make sure that I have all the ingredients ready! This recipe has been satisfying our hunger for several years now! Allow me to share it with you today. I promise you that you will not be disappointed at all! The nacho cheese Doritos chips are the true winner in this salad. Try this recipe now and taste it yourself. Enjoy!

Ingredients:

1 ½ c nacho cheese Doritos, broken into bite-size pieces
1 c Catalina dressing OR use your favorite salad dressing (we like to eat this with ranch dressing too)
1 large tomato, chopped OR sliced cherry tomatoes
3 to 4 Romaine lettuce hearts, rinsed then chopped
1/2 c shredded cheddar cheese
1 lb. lean ground beef
fresh cilantro, optional
1 c black beans, rinsed
1 packet (1 oz.) taco seasoning

Directions:

1. Place a large skillet on the stove and turn the heat to medium-high.

2. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

3. Add water and taco seasoning, then stir until well blended. Allow the mixture to boil.

4. Turn the heat down to low, then simmer everything for about 10 minutes.

5. Remove the skillet from the heat and allow the mixture to cool.

6. Add tomato, chopped lettuce, cheese, and black beans into a large serving bowl. Stir until well blended.

7. Transfer the meat mixture into the bowl with the salad, then toss everything until well combined.

8. Serve with Doritos chips and enjoy!

Note:

You can chill this Doritos Taco Salad first before serving.

You can add your favorite dressing to this recipe.

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Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 6 Servings

These spectacular Tandoori Chicken Burgers will become your favorite after one bite, for sure! In just 25 minutes, you can have the most refreshing burgers ever! Cucumbers, red onions, cilantro, yoghurt sauce, and a lot more! I promise you that this will be the best decision you will ever make today! Just follow these easy steps for they will guide you to perfection. You don’t need to worry about leftovers because I assure you, there won’t be any! Whether you are having guests over or just a simple family dinner, these bad boys will make you feel satisfied. Enjoy!

Ingredients:

red onion, sliced thinly
2 tsp cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1 1/2 lbs. of ground chicken breast
1 tbsp paprika
3 tbsp grated fresh ginger
cucumber
cilantro
2 tbsp lemon juice
4 green onions
Naan bread
salt and pepper to taste

To make the Yogurt Sauce:

2 tsp cumin
salt and pepper
1 tbsp fresh lemon juice
1 tbsp fresh mint, chopped
1 small container of fat-free plain Greek yoghurt

Directions:

1. In a large mixing bowl, add the ground chicken and the spices. Use your clean hands to mix everything until well incorporated. Shape the mixture into 4 even patties.

2. In a separate mixing bowl, add the yoghurt sauce.

3. Prepare the red onions, cilantro, and cucumbers by slicing them into pieces.

4. Prepare the grill and preheat to medium-high.

5. Add the patties over the preheated grill, then cook for 3 minutes on each side or until done.

6. Warm the naan bread onto the grill for a few minutes.

7. Add red onion slices, cilantro, and cucumbers over the burgers.

8. Pour the yoghurt sauce on top of each burger.

9. Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 456 | TOTAL FAT: 21g | SATURATED FAT: 6g | TRANS FAT: 0g | UNSATURATED FAT: 13g | CHOLESTEROL: 184mg | SODIUM: 407mg | CARBOHYDRATES: 22g | FIBER: 3g | SUGAR: 5g | PROTEIN: 48g

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 14 Patties

Crispy salmon patties that are super delicious and ready in just 40 minutes! This recipe is what you just might need today. Invite your friends over and surprise them with these heavenly treats. Enjoy!

Ingredients:

1 1/2 teaspoons Garlic salt, I used Lawry’s Brand, to taste
1 medium yellow onion, 1 c, finely diced
2 large eggs, lightly beaten
3 tablespoons mayonnaise
1/2 red bell pepper, seeded and diced
3 tablespoons Olive oil, divided
1-pound fresh salmon filet
1 c Panko bread crumbs
1 teaspoon Worcestershire sauce
1/4 c parsley, finely minced
1/2 teaspoon Black pepper, or to taste
3 tablespoons unsalted butter, divided

Directions:

1. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

2. Line with parchment paper onto a rimmed baking sheet.

3. Lay the salmon skin-side down in the middle of the prepared baking sheet.

4. Drizzle olive oil over the salmon, then sprinkle garlic salt and black pepper on top to season.

5. Place the baking sheet inside the preheated oven and bake the salmon for about 10 to 15 minutes or until done.

6. Remove the salmon from the oven, then use two forks to flake. Remove the skin and any bones.

7. Place a skillet on the stove and turn the heat to medium.

8. Add 1 tablespoon of butter and olive oil, then allow them to become hot.

9. Add bell pepper and onion, then sauté for about 7 minutes or until soft and translucent. Turn off the heat.

10. Add the salmon flakes, 1 cup breadcrumbs, sauteed veggies, 1 tsp Worcestershire sauce, 3 tbsp mayonnaise, 2 beaten eggs, 1/4 cup chopped parsley, 1/4 cup chopped parsley, 1/4 tsp black pepper, and 1 tsp garlic into a mixing bowl. Stir everything until well blended. Shape the mixture into patties.

11. Place a non-stick pan on the stove and turn the heat to medium.

12. Add 1 tbsp butter and 1 tbsp oil, then allow them to become hot.

13. Add the salmon patties into the hot pan, then cook each side for about 3 minutes or until they turn golden brown.

14. Remove the salmon patties from the pan and transfer them onto a clean plate lined with paper towels to drain excess oil.

15. Serve and enjoy!

Nutrition Facts:

Calories 145 | Calories from Fat 90 | Fat 10g15% | Saturated Fat 2g13% | Cholesterol 48mg16% | Sodium 328mg14% | Potassium 205mg6% | Carbohydrates 4g1% | Protein 8g16% | Vitamin A 345IU7% | Vitamin C 7.4 mg9% | Calcium 19mg2% | Iron 0.7 mg4%

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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings

If you are having people over or just a simple family dinner, then you have got to give this recipe a try! These Garlic Parmesan Roasted Potatoes are the best side dish you will ever have! Ready in just about an hour, this recipe is surely a must-try! You can forget about the main course because I’m pretty sure that you will be satisfied with the side dish alone! Anyway, don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

2 tbsp olive oil
1/3 c freshly grated Parmesan
1 tsp dried thyme
5 cloves garlic, minced
1/2 tsp dried oregano
1 medium red onion
2 tbsp chopped parsley leaves
1 large sweet potato
1 large yellow potato
2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
1/2 tsp dried basil

Directions:

1. Prepare the oven and preheat to 210 degrees C or 425 degrees F.

2. Wash the potatoes with water, then pat them dry. Slice into 1/4-inch cuts. Slice the onion as well.

3. Apply cooking spray to a baking pan.

4. Arrange the potato and onion slices alternately into the prepared baking pan.

5. Add olive oil, Parmesan cheese, melted butter, minced garlic, salt, pepper, and herbs into a mixing bowl. Whisk until well blended.

6. Brush the potatoes and onions with the butter mixture.

7. Place the baking pan inside the preheated oven and bake for about an hour or until done.

8. Remove from the oven and sprinkle more Parmesan cheese and freshly chopped parsley on top to garnish.

9. Serve right away and enjoy!

Note:

You can add more onions and potatoes, depending on the baking pan you are using.

Place any leftovers in an airtight container, then place them inside the fridge.

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Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 6 Servings

Take those boring corn to the next level with this awesome recipe! This Grilled Mexican Corn (Elote) is so good. Well-seasoned corn that you can eat pretty much any time of the day! Ready in just 15 minutes, this recipe is one to try! I promise you that this will be the best decision you will ever make today. Enjoy!

Ingredients:

1/2 c cotija cheese, crumbled
fresh lime juice, from about 2 medium limes
chili powder, cayenne powder, and/or smoked paprika, for sprinkling as desired
6 ears of fresh corn, husked and cleaned
1/4 c mayonnaise
1/4 c Mexican crema (sour cream may be substituted), or as necessary for consistency
2 cloves garlic, finely minced or pressed
fresh cilantro for garnishing, optional
vegetable oil, for brushing

Directions:

1. Prepare the grill and preheat to medium-high.

2. Add garlic, mayonnaise, and Mexican crema into a medium mixing bowl. Stir until well blended. Add more Mexican crema if the texture of the mixture gets too thick.

3. Brush with oil the grates of the grill.

4. Place the corn over the grill, then cook all sides for about 8 to 10 minutes or until done.

5. Transfer the corn onto a clean plate, then brush them with the mayonnaise mixture.

6. Sprinkle cheese over the corn.

7. Squeeze lemon juice over each corn, then sprinkle smoked paprika, cayenne powder, and chili powder on top to season.

8. Sprinkle freshly chopped cilantro on top to garnish.

9. Serve right away and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.

You can serve this Grilled Mexican Corn with these:

Foil Pack Lime Cilantro Salmon

Grilled Steak Kabobs

Grilled Lime Cilantro Chicken

Grilled Carne Asada Tacos

Grilled Salsa Verde Chicken

Nutrition Facts:

Amount Per Serving: CALORIES: 235 | TOTAL FAT: 16g | SATURATED FAT: 5g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 22mg | SODIUM: 265mg | CARBOHYDRATES: 21g | FIBER: 3g | SUGAR: 5g | PROTEIN: 5g

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Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 to 8 Servings

This Sweet Corn and Zucchini Pie is so insanely good! A very refreshing food that everyone is going to enjoy! Invite your friends over and surprise them with the best pie ever!

Ingredients:

2 ears of sweet corn
4 Eggs, beaten
4 tbsp butter
8 oz. sliced mushrooms
1 tbsp dried basil
1/2 of a yellow onion, diced
1 tsp dried oregano
12 oz. shredded cheese (I used both Mozzarella and Swiss)
1/2 tsp salt
2 large zucchinis, sliced very thinly (about 4 c)

Directions:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Place a deep skillet on the stove and turn the heat to medium-high.

3. Add butter and allow it to melt.

4. Add the zucchini slices, onions, and mushrooms into the hot skillet. Sauté for a few minutes until soft.

5. Remove the corn kernels from the cob, then put them into the skillet. Cook for 5 to 10 minutes or until done. Remove the skillet from the heat. Let the mixture cool at room temperature.

6. Add the beaten eggs, cheese, salt, oregano, and basil. Stir until well blended.

7. Line with parchment paper a 9-inch pie pan.

8. Pour the corn mixture into the prepared pan and spread it evenly.

9. Sprinkle the shredded cheese on top.

10. Cover the pan with aluminium foil.

11. Place the pan inside the preheated oven and bake the pie for about 20 minutes.

12. Remove the foil cover, then continue baking for 5 more minutes.

13. Remove the pie from the oven and allow it to rest for 10 to 15 minutes at room temperature.

14. Slice the pie into even servings.

15. Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Total Fat 15.6g 45% | Cholesterol 135.5mg 20% | Sodium 456.7mg 3% | Total Carbohydrate 9.3g 7% | Dietary Fiber 1.9g | Sugars 4.6g 32% | Protein 16.2g 17% | Vitamin A 152.8µg 19% | Vitamin C 16.8mg 9% | Iron 1.7mg 10% | Potassium 449.7mg 26% | Phosphorus 323.6mg

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Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings

If you are looking for a new and easy recipe to try today, then you have got to give this one a try! I’m telling you; you are going to love these Zucchini Parmesan Crisps! Invite your friends over and surprise them with these heavenly treats! This is a very healthy snack! The freshness of the zucchini slices coated with Panko and Parmesan cheese is so good! If you have zucchinis in your fridge, I can’t think of any reason why you shouldn’t give this recipe a try! In just 25 minutes, you can have the most satisfying and refreshing treats ever. You don’t need to worry about leftovers because there won’t be any. Enjoy!

Ingredients:

2 large eggs, beaten
1/2 c all-purpose flour
1 c Panko
2 zucchinis, thinly sliced to 1/4-inch-thick rounds
1/2 c grated Parmesan cheese
1/2 c vegetable oil

Directions:

1. Place a large skillet on the stove and turn the heat to medium-high.

2. Add vegetable oil and allow it to become hot.

3. Add Parmesan cheese and Panko into a large mixing bowl. Whisk until well mixed.

4. Dip each zucchini slice into the flour, eggs, and the Panko mixture. Press it until well coated. Repeat the process with the rest of the zucchini slices.

5. Put the coated zucchini slices into the hot skillet in batches, then cook each side for a minute or until they become crispy.

6. Place the Zucchini Parmesan Crisps onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the zucchini slices.

7. Serve right away. Enjoy!

Notes:

Always serve these Zucchini Parmesan Crisps hot for the best result.

You can serve these treats with your favorite dipping sauces.

Nutrition Facts:

Servings Per Container 4 Calories 315.1 | Calories from Fat 133.2 % Daily Value* | Total Fat 14.8 g23% | Saturated Fat 3.8 g19% | Trans Fat 0.2g | Cholesterol 102.5 mg34% | Sodium 420.5mg18% | Total Carbohydrate 31.7 g11% | Dietary Fiber 1.7g7% | Sugars 2.1g | Protein 13.4 g27%

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

This will be the best pizza you will ever serve to your loved ones today that is homemade! In just half an hour, this BBQ Chicken Pizza is ready to satisfy all your cravings! I’m telling you; this is simply the best! You have got to bite your teeth into this luscious pizza. I have listed all the things you will be needing. Also, just follow these steps, and you are good to go! Easy dinner recipe that you will surely enjoy preparing!

Ingredients:

1-2 c shredded or sliced chicken
2 c mozzarella cheese
1/4 c red onion slices
1 pizza dough, or flatbread
Fresh cilantro, chopped
1/3 c BBQ sauce, more if needed

Directions:

1. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

2. Unroll the pizza dough, then brush a bit of oil on it.

3. Put the pizza dough onto a pan.

4. Add 1/4 cup of BBQ sauce over the pizza dough and spread it evenly.

5. In a mixing bowl, add chicken and the rest of the BBQ sauce. Stir until well blended.

6. Sprinkle cheese on top of the dough.

7. Place the chicken and onions over the dough.

8. Place the dough inside the preheated oven and bake for about 18 to 22 minutes or until it turns golden brown.

9. Remove the BBQ Chicken Pizza from the oven.

10. Sprinkle freshly chopped parsley on top to garnish.

11. Serve right away and enjoy!

Notes:

I used the bottom of a spoon to evenly spread the BBQ sauce over the dough.

Make sure not to add sauce to the edges of the dough.

Place any leftovers in an airtight container, then place them inside the fridge. Reheat in the oven for a few minutes.

Nutrition Facts:

Calories: 330 kcal | Carbohydrates: 39g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 897mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 0.8mg | Calcium: 194mg | Iron: 2.1mg

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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 Servings

Fresh ingredients perfect for any occasion! This Tomato, Ricotta Tart is so good that you would want to eat it pretty much every day! Total comfort food this is. Enjoy!

Ingredients:

FOR THE CRUST:

¼ c extra virgin olive oil
3 tbsp ice water
¼ tsp baking powder
2 tbsp pine nuts, lightly toasted and coarsely chopped
1 ¼ c all-purpose flour
¼ tsp ground black pepper
¼ tsp kosher salt

FOR THE FILLING:

½ c Gruyere cheese, shredded, divided
1 lb. fresh tomatoes, seeded and cut into 1/4-inch-thick slices
½ c chopped fresh basil, divided
½ tsp kosher salt
2 cloves garlic, minced
¾ c part-skim ricotta cheese
1 large Egg, lightly beaten

Directions:

1. Prepare the oven and preheat to 225 degrees C or 450 degrees F.

2. Apply cooking spray to a 9-inch pie pan.

3. Add pine nuts, baking powder, flour, pepper, and salt into the food processor. Pulse until well blended.

4. In a mixing bowl, add water and olive oil. Stir until well blended. Pour the mixture into the food processor, then pulse again until it forms into a crumbly dough.

5. Transfer the dough to the greased pan and spread it evenly.

6. Place the dough inside the preheated oven and bake for about 10 minutes. Remove from the oven.

7. Meanwhile, add egg, 1/4 cup of gruyere cheese, 1/4 of the basil, ricotta cheese, salt, and garlic into a mixing bowl. Whisk until well blended.

8. Pour the mixture on top of the dough and spread it evenly.

9. Lay the tomato slices, overlapping each other around the ricotta mixture layer.

10. Sprinkle the rest of the gruyere cheese over.

11. Place it inside the preheated oven and bake for about 25 minutes or until the cheese has melted completely.

12. Remove the Tomato, Ricotta Tart from the oven and allow it to rest for at least 10 minutes at room temperature.

13. Sprinkle the rest of the basil on top to garnish. Slice into even servings.

14. Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to one week. Reheat in the microwave for a few minutes before serving again.

Nutrition Facts:

Serving: 1 SLICE | Calories: 229 KCAL | Carbohydrates: 18 G | Protein: 9 G | Fat: 14 G | Fiber: 1 G | Sugar: 2 G

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