Seasoning Recipes

PLEASE NOTE:

*Any recipe that calls for Blackened may use Cajun, and vice versa.

*Any recipe for Apple Pie or Pumpkin Spice may also use Inflammation Buster.

*Any recipe that calls for Taco Seasoning may use Taste of Arizona.

 

BLACKENED AND CAJUN

Blackened Chicken Penne Gorgonzola

ENJOY!
***This is quite literally THE recipe that put me on the map when I started my Catering Business!***

Yields: 6 servings per recipe

  • SPICY
  • 1 lb. chicken tenderloins or 1 roasted chicken from grocery store
  • ¼ c. TLC Blackened Seasoning (may also just TLC Cajun seasoning)
  • 1 jar alfredo sauce ( or use TLC recipe)
  • 4 c. penne pasta
  • 4 T. olive oil
  • 2-4 T. Gorgonzola or blue cheese
  • ½ c. freshly grated Parmesan cheese
  • 1 small can diced jalapenos (save the juice)
  • salt and pepper to taste
  1. In an airtight container or resealable bag, combine chicken, blackened seasoning (enough to coat) and olive oil.
  2. Refrigerate minimum 4 hours or overnight.
  3. Cook pasta according to box directions. Drain, rinse, and lightly toss with olive oil.
  4. In a saucepan, bring alfredo to a steady simmer. Add gorgonzola and continue to stir until blended.
  5. Add ¼ c. Parmesan and stir until smooth.
  6. Add salt and pepper to taste.
  7. In a skillet, heat one T. olive oil over medium heat.
  8. Place marinated chicken in pan, and cook until golden brown.
  9. Remove chicken from heat and roughly chop it (ok if not completely cooked).
  10. Return chicken to pan and add the chopped jalapeño slices, as well as some jalapeño juice.
  11. Combine pasta, chicken, and sauce in large bowl.
  12. Garnish with remaining Parmesan and serve piping hot.

Nutrition

  • Calories: 449
  • Fat: 21 grams
  • Carbs: 28 grams
  • Protein: 36 grams

Cajun Shrimp Stir Fry

Yields: 4 servings per recipe - 1/2 lb. per serving

  • 1 ½ - 2 lbs. of large shrimp, peeled and de-veined
  • 1 ½ T. olive oil
  • 1 garlic clove, roughly chopped
  • 2 T. TLC Cajun Seasoning
  1. In a large Ziploc bag, combine all ingredients.
  2. Manipulate the bag to make sure all the shrimp is coated.
  3. Place in fridge for 20-30 min.
  4. Heat a skillet to medium high heat.
  5. Add the shrimp to the skillet, adding a touch more oil if necessary.
  6. Saute until shrimp are bright pink on the outside, and no longer translucent, roughly 3-4 minutes.
  7. Serve over rice or pasta, or eat it as is.

Nutrition

  • Calories: 167
  • Fat: 8 grams
  • Carbs: 11 grams
  • Protein: 12 grams

 

Cajun Turkey Burger

Tiny Little Chef Cajun Turkey Burger

Yields: 4 burgers

  • 1 lb. lean ground turkey
  • 1 T. grated parmesan cheese
  • 3 cloves garlic, minced
  • 1 t. salt
  • 1 T. Low Sodium Worcestershire
  • 1 T. TLC Cajun Seasoning
  • 2 T. panko breadcrumbs OR 1 egg (MUST be used as a binder)
  1. Combine all ingredients in a bowl and let sit a minimum of 30 minutes.
  2. Grill until completely done.
  3. Top with your choice of cheese and sliced jalapeños.

Nutrition

  • Calories: 273
  • Fat: 8 grams
  • Carbs: 23 grams
  • Protein: 24 grams

 

CHACO’S CHILE LIME

Chaco's Chile Lime Chicken Wings

Yields: 4 servings

  • 1 lb. chicken wings and drumettes (I go for smaller pieces as they cook up more quickly)
  • 3 T. ghee or unsalted butter
  • 3 T. MCT oil or coconut oil (can use olive oil as well)
  • 3 T. lime juice
  • 2 T. chopped cilantro
  • ½ T. House Seasoning
  • 3-4 T. Chaco’s Chile Lime Seasoning
  1. Coat chicken with the House seasoning, massaging into the meat. Let rest at least 10 minutes, or (even better) until room temperature.
  2. In a skillet heat up the oil and butter until melted.
  3. Turn on your broiler to high (optional).
  4. Place chicken skin side down and let brown over medium-high heat.
  5. Flip after 4 minutes.
  6. After another few minutes, remove the chicken from the skillet (save the liquid!) and place onto a baking pan. Put the chicken under the broiler until skin is bubbly and crispy.
  7. In the pan with the cooking liquid add the Chacos Chile Lime Seasoning, lime juice, and half of the cilantro. Heat until thickened a bit.
  8. Add the chicken to the sauce mixture, toss together, and garnish with the remaining cilantro.
  9. ENJOY!

Nutrition

  • Fat: 36 grams
  • Carbs: 1 grams
  • Protein: 18 grams

 

Cilantro Lime Chile Chicken Tacos

Yields: 4 tacos

  • 4 8-inch tortillas
  • 2 large chicken breasts
  • 2 limes, juiced
  • 2 T. TLC Chile Lime Seasoning
  • 1 T. TLC Taste of Arizona Seasoning
  • 2 T. extra virgin olive oil
  1. In a bowl, mix together the lime juice, half T. olive oil, and all seasonings.
  2. Once mixed well, add chicken breasts and marinate for a minimum of 4 hours.
  3. Remove from fridge, and let chicken come to room temperature for a minimum of 20 minutes.
  4. Heat saute pan to medium high and add up to 2 T. of extra virgin olive oil.
  5. Saute chicken breasts on each side for approximately 4 minutes.
  6. Remove from pan and chop well,
  7. Add back to pan and stir to incorporate any remaining flavors.
  8. Serve on tortillas with your favorite toppings.
  9. TIP: The best toppings for this are fresh cilantro, tomatoes, a bit of wine juice, and avocado.

Nutrition

  • Calories: 285
  • Fat: 14 grams
  • Carbs: 12 grams
  • Protein: 27 grams

 

CHILI

16 Bean Chili

Yields: 4 servings per recipe - 1 cup per serving

  • 2 c. 16 bean soup starter
  • 2 c. beef broth (can use chicken or vegetable)
  • 28 oz. can petite diced tomatoes
  • 3 - 4 T. TLC Chili Seasoning (start with 2 and add more as desired after half the cooking time)
  1. Combine all ingredients in the crock pot.
  2. Cook on low for 8 hours.

Nutrition

  • Calories: 263
  • Carbs: 34 grams
  • Protein: 19 grams

 

Crockpot Black Bean Turkey Chili

Yields: 4 lbs - 8 (1/2 lb) servings per recipe

  • 1 lb. lean ground turkey meat (93/7)
  • 28 oz. can petite diced tomatoes
  • 4 oz. can diced green chiles
  • 15 oz can low sodium black beans, rinsed )optional)
  • 2 - 3 T. TLC Chili Seasoning (start with 2, and add for additional heat)
  1. Add all ingredients to slow cooker and cook on low for 6-8 hours.
  2. TIP: Cut up the turkey a bit before adding to slow cooker to help the cooking process.
  3. Garnish with sharp cheddar cheese, Greek yogurt (or sour cream), and freshly sliced jalapenos.

Nutrition

  • Calories: 424
  • Fat: 4 grams
  • Carbs: 36 grams
  • Protein: 32 grams

 

White Chicken Chili

Yields: 4 servings per recipe

  • 32 oz. chicken broth, low sodium
  • 2 chicken breasts, cooked and diced
  • 15 oz. can white chili beans
  • 15 oz. cannellini beans
  • 15 oz. can corn
  • 4 oz. can green chiles
  • 2 T. TLC Chili Seasoning
  • 1 lime
  • 1 T. cilantro or parsley, chopped finely as garnish
  1. Rinse and drain the corn and cannellini beans.
  2. Add to a large pot on the stove.
  3. Add the chili beans (do not drain!)
  4. Add all remaining ingredients and simmer on low for 1 ½ to 2 hours.
  5. When done, add the juice of one lime and toss with cilantro or parsley.
  6. TIP: If done in a crock pot, use raw chicken cut in a 1 inch dice.
  7. Set to low for 4 hours.
  8. Check frequently, as this can overcook itself very quickly.

Nutrition

  • Calories: 443
  • Fat: 10 grams
  • Carbs: 44 grams
  • Protein: 36 grams

 

HOUSE

Elote (Mexican Grilled Corn)

Yields: 4 ears of corn

  • 4 ears of corn, clean and husked
  • ½ c. mayo
  • ½ T. TLC House Seasoning (combo of salt, pepper, and garlic)
  • ½ t. paprika or chili powder
  • ¼ c. grated Parmesan cheese
  • 4 lime wedges
  1. Clean and dry corn, and grill until just done (approximately 7-10 minutes).
  2. In a small bowl, combine the mayo, house seasoning, and cheese until well incorporated.
  3. Remove corn from grill and top immediately with the mayo mixture.
  4. Sprinkle corn with paprika or chili powder and garnish with a lime wedge.

Nutrition

  • Calories: 441
  • Fat: 30 grams
  • Carbs: 30 grams
  • Protein: 14 grams

 

Ranch Dressing

Yields: 1 1/2 cups - 10 (1/4 c.) servings per recipe

  • ½ c. plain greek yogurt
  • 1 c. real mayonnaise
  • 1 t. TLC House Seasoning (combo of garlic, sea salt and pepper)
  • ½ t. dried parsley
  • ½ t. dried dill
  • ½ t. dried chives
  • ¼ t. onion powder
  1. Combine all ingredients in blender and blend together until smooth.

Nutrition

  • Calories: 149
  • Fat: 16 grams
  • Protein: 1 grams

 

Simple Grilled Steak

Yields: 4 steaks

  • 4 petite sirloin steaks
  • 2 T. olive oil
  • 2 T. TLC House Seasoning (combo of garlic, sea salt and pepper)
  1. Rub olive oil and seasoning into steaks and let rest at room temperature approximately 30 minutes (no less than 20).
  2. Grill to desired internal temperature and enjoy!

Nutrition

  • Calories: 239
  • Fat: 22 grams
  • Protein: 11 grams

 

ITALIAN

Mozzarella Stuffed Meatballs

Yields: 12 meatballs total - 3 meatballs per serving

  • 1 lb. lean ground beef (may use ground turkey, chicken, or pork)
  • 1 egg
  • ⅔ c. Panko bread crumbs
  • 2 T. TLC Italian Seasoning
  • 1 T. garlic powder
  • 2 pieces of string cheese, cut up (may use fresh mozzarella)
  1. In a bowl, combine all ingredients except for the mozzarella.
  2. Make sure everything is well combined, but do not overmix.
  3. Grab a small handful of the meat mixture and flatten in your hand.
  4. Put a piece of the mozzarella in the center of the meat and pinch up the sides.
  5. Roll the ball around in your hand and place in a muffin tin.
  6. Repeat procedure until entire mixture is finished.
  7. Bake at 350 degrees for approximately 15 minutes.

Nutrition

  • Calories: 329
  • Fat: 20 grams
  • Carbs: 9 grams
  • Protein: 27 grams

 

Italian Oregano Crockpot Chicken

Yields: 4 servings per recipe - 1 chicken breast per serving

  • 4 chicken breasts
  • 1/3 c. low sodium chicken broth
  • 3 T. cutter, cut into cubes
  • 2 T. lemon juice
  • 3 T. TLC Italian Seasoning
  • 2 t. dried oregano
  1. Whisk together the broth, oregano, lemon juice, and Italian seasoning.
  2. Pour in just enough to cover the bottom of the crock pot.
  3. Add chicken to the crock pot.
  4. Pour in the remainder of the liquid.
  5. Place the butter cubes on top of the chicken.
  6. Cook on low for approximately 6 hours, depending on the thickness and size of the chicken breasts.

Nutrition

  • Calories: 363
  • Fat: 15 grams
  • Carbs: 2 grams
  • Protein: 52 grams

 

Marinara Sauce

Yields: 8 (1/2 c.) servings per recipe

  • 1 28 oz. can petite diced tomatoes
  • 2 t. garlic powder
  • 2 T. TLC Italian Seasoning
  • 1 t. crushed red pepper flakes
  • 2 bay leaves
  1. In a saucepan, simmer all ingredients for a minimum of 30 minutes. Like to let it go for a couple of hours if possible.
  2. Remove bay leaves.
  3. Use a blender to create a smoother consistency if desired.
  4. TIP: I often blend half, so that I have a mix of textures!

Nutrition

  • Calories: 28
  • Carbs: 4 grams
  • Protein: 1 grams

 

LEMON HOUSE

Lemon Basil Steaks

Yields: 2 steaks - 1 serving per recipe

  • 2 sirloin steaks
  • 2 T. TLC Lemon House Seasoning (combo of lemon sea salt, garlic and pepper)
  • 1 T. TLC Spicy House Seasoning (combo of sea salt, garlic, pepper and cayenne)
  • 1 ½ t. dried basil
  • 2 t. fresh chopped basil
  • 1 t. lemon zest
  1. In a bowl, mix together the House Seasonings.
  2. Run steaks with the seasoning mixture and let sit at room temperature for 30 minutes.
  3. Grill until desired temperature, and top with freshly chopped basil and lemon zest.

Nutrition

  • Calories: 118
  • Fat: 2 grams
  • Carbs: 2 grams
  • Protein: 18 grams

Lemon Garlic Chicken

Yields: 4 pieces of chicken

  • 4 thin cut chicken breasts (this is key)
  • 4 T. TLC Lemon House Seasoning (combo of lemon infused sea salt, garlic and pepper)
  • 2 T. olive oil
  • 1 T. basil
  1. In a bowl, mix together the house seasoning, olive oil, and basil.
  2. Rub mixture into the chicken and allow to sit at room temperature for a minimum of 30 minutes.
  3. Preheat grill to 300-350 degrees.
  4. Cook chicken approximately 4 minutes each side, until completely done (time depends greatly on your grill).
  5. TIP: Do not move chicken while cooking; Only turn once.
  6. Garnish with fresh lemon zest and fresh basil if desired.

Nutrition

  • Calories: 201
  • Fat: 10 grams
  • Carbs: 1 grams
  • Protein: 29 grams

MEDITERRANEAN

Mediterranean Beef Tips

Yields: 2 pounds

  • 2 lbs. beef tips
  • 4 T. extra virgin olive oil, separated in half
  • 1 T. TLC Mediterranean Seasoning
  • 1t. sea salt
  1. In a bowl combine 2 T. of olive oil, salt and mediterranean seasoning.
  2. Mix well and rub onto the steaks.
  3. Marinate a minimum of 4 hours.
  4. Remove from fridge and let rest 30 minutes.
  5. Heat saute pan to a medium heat and add the additional 2 T. olive oil.
  6. Saute on each side until a golden brown crust appears.
  7. Remove from pan and let rest a minimum of 10 minutes.
  8. Serve with freshly cut cucumbers, tomatoes, and feta cheese if desired.

Nutrition

  • Calories: 442
  • Fat: 27 grams
  • Protein: 48 grams

Mediterranean Pasta Salad

Yields: 2 cups - 4 (1/2 c.) servings per recipe

  • 2 c. uncooked vegetable rotini pasta
  • 2 oz. crumbled feta cheese
  • 1 T. Italian dressing
  • 1 t. TLC Mediterranean Seasoning
  • 4 artichoke hearts
  • 1 handful grape or cherry tomatoes
  • 1 bell pepper, roasted
  1. Cook pasta according to package directions.
  2. Cut the cherry tomatoes in half and cut the artichokes into a rough chop.
  3. Dice roasted red bell peppers.
  4. Mix all ingredients in a bowl.
  5. Serve warm or cold.

Nutrition

  • Calories: 243
  • Fat: 7 grams
  • Carbs: 30 grams
  • Protein: 9 grams

INFLAMMATION BUSTER/PUMPKIN SPICE

Pulled Pork

  • 4 lbs. pork shoulder
  • 2 shallots, sliced thin
  • 1 c. low sodium chicken broth
  • 4 T. TLC Inflammation Buster OR
  • 1 T. garlic powder
  • 1 T. chili powder
  • 1 T. salt
  • ½ t. cumin
  • ½ t. cinnamon
  1. Cut the pork shoulder into large chunks and put into crock pot.
  2. Add all remaining ingredients, cover, and cook on high 8-10 hours until shreds easily.
  3. Remove from crock pot, shred, and add back into the crock pot so the juice may incorporate.
  4. Let warm through 10-20 minutes.

 

Pumpkin Spice Energy Balls

Yields: 12 balls - 2 balls per serving

  • 2 c. old fashioned oats (add more if needed)
  • 1 c. pumpkin puree
  • 1/3 c. pure maple syrup
  • 2 T. vanilla extract
  • 1/3 c. flax seed
  • 1/3 c. nut butter (peanut and almond are best)
  • 1 T. TLC Pumpkin Spice Seasoning (store bought is fine)
  • OPTIONAL: Chopped nuts and chocolate chips
  1. Combine all ingredients in a bowl and mix well.
  2. Shape dough into 1-2 inch balls.
  3. Refrigerate and eat as desired.
  4. NOTE: To add more sweetness you can add 1 T. brown sugar or some chocolate chips.

Nutrition

  • Calories: 328
  • Fat: 17 grams
  • Carbs: 32 grams
  • Protein: 7 grams

 

Gluten Free Pumpkin Loaf

You can make this recipe with traditional flour if desired!

Yields: 12 servings per recipe - 1-2 slices per serving

  • 15 oz. can pumpkin puree
  • 4 eggs
  • 1 c. vegetable oil (can substitute applesauce for 1/2 c.)
  • 2/3 c. water
  • 3 c. white sugar
  • 3 ½ c. all purpose, gluten free flour (I like King Arthur Flour)
  • 2 t. baking soda
  • 1 ½ t. salt
  • 2 ½ T. TLC Pumpkin Spice Seasoning
  • 1 t. ginger
  • ¼ t. cloves
  • ¼ t. allspice
  1. Preheat oven to 350 and grease three 7x3 in loaf pans.
  2. In a large bowl, mix together pumpkin, eggs, water, oil and sugar.
  3. In another bowl, sift together the flour, salt, baking soda, and spices.
  4. Slowly add flour mixture to the pumpkin mixture.
  5. Do not over mix.
  6. Pour in to loaf tins and bake 45-50 minutes until tooth pick comes out clean when inserted in to the center of the loaf.
  7. Let cool.

Nutrition

  • Calories: 483
  • Fat: 21 grams
  • Carbs: 75 grams
  • Protein: 6 grams

 

Pumpkin Soup

Yields: 4 servings per recipe - 1 c. per serving

  • 15 oz. can pumpkin puree
  • 1 c. vegetable or chicken stock
  • 1 c. milk
  • 2 T. applesauce
  • 1 T. TLC Pumpkin Spice Seasoning
  • ½ T. brown sugar
  • ½ t. thyme
  • ½ t. onion powder
  • ½ t. salt
  • ⅛ t. black pepper
  1. In a medium pot over medium heat, toast all spices until fragrant.
  2. Whisk in the stock to the spices and let simmer for 2 minutes.
  3. Slowly whisk in the milk and the applesauce while continually stirring and add in the puree 1 spoonful at a time.
  4. Whisk until well combined and simmer over medium low heat for 1 hour.
  5. Top with toasted pumpkin seeds and fresh thyme.

Nutrition

  • Calories: 111
  • Fat: 2 grams
  • Carbs: 16 grams
  • Protein: 3 grams

SPICY HOUSE

Spicy Fish Tacos

Yields: 4 servings per recipe- 2 tacos per serving

  • 4 tilapia filets (4 ounces) - can use any mild white fish
  • 8 corn tortillas (warmed)
  • 2 t. salt
  • 2 T. olive oil
  • 2 T. TLC Spicy House Seasoning (combo of sea salt, black pepper, cayenne and garlic)
  • Salsa Cruda (see separate recipe)
  1. Preheat grill on high.
  2. In a small bowl, combine cayenne pepper, paprika, ground black pepper, and garlic powder.
  3. Brush each fillet with olive oil, and sprinkle with the spices.
  4. Arrange fillets on grill grate, and cook for 3 minutes per side.
  5. Double up your warm corn tortillas, top with grilled tilapia, and Salsa Cruda.
  6. TIP: Add a dollop of plain Greek yogurt if you want the taste of sour cream.

Nutrition

  • Calories: 201
  • Fat: 9 grams
  • Carbs: 24 grams
  • Protein: 3 grams

 

Spicy Parmesan Sweet Potato Fries

Yields: 8 servings per recipe - 1/2 sweet potato per serving

  • 4 sweet potatoes
  • 1 t. cornstarch (to make extra crispy)
  • 2 T. olive oil
  • 1/2 T. TLC Spicy House Seasoning (combo of sea salt, garlic, pepper and cayenne)
  • sprinkle of red pepper flakes (optional)
  • 1 T. parmesan cheese
  1. Directions
  2. Heat oven to 425°F.
  3. Peel sweet potatoes and cut into even pieces lengthwise.
  4. Put potatoes in a bowl and sprinkle with the cornstarch.
  5. Coat with the olive oil. Use as little as possible to lightly coat all pieces.
  6. Toss and mix well.
  7. Spread fries on non-stick baking sheet in an even layer.
  8. Halfway through baking (15 minutes) flip the fries.
  9. Bake an additional 15 minutes or so, until crispy.
  10. Remove from oven, and garnish with parmesan, house seasoning and red pepper flakes.
  11. NOTE: You may also fry these in coconut oil.

Nutrition

  • Calories: 96
  • Fat: 4 grams
  • Carbs: 13 grams
  • Protein: 1 grams

 

TACO AND TASTE OF ARIZONA

Turkey Taco Pizza Bread

Yields: 8 servings per recipe

  • 1 small baguette of French bread
  • 1 lb. lean ground turkey
  • 2 T. TLC Taco Seasoning
  • ½-1 c. marinara
  • 2 T. butter
  • ⅓ c. Mexican blend cheese
  1. Brown turkey in a skillet and add marinara depending on how saucy you like it.
  2. Cut french loaf in half lengthwise and hollow out the insides.
  3. Melt butter in the microwave and spread over the bread.
  4. Broil the bread 3 minutes, until just crispy and lightly golden brown.
  5. Remove from oven and fill with the turkey and sauce mix.
  6. Top with cheese and put back under the broiler until cheese is brown and bubbly.

Nutrition

  • Calories: 245
  • Fat: 6 grams
  • Carbs: 25 grams
  • Protein: 19 grams

 

Turkey Taco Polenta Bake

Tiny Little Chef Turkey Taco Polenta Bake

Yields: 8 servings per recipe

  • POLENTA
  • 4 c. chicken broth
  • 1 c. cornmeal
  • 1 T. TLC House Seasoning
  • 1 c. parmesan cheese
  • 2 T. unsalted butter
  • 1/2 packet low sodium taco seasoning
  • TURKEY
  • 1 lb. lean ground turkey
  • 3 T. TLC Taco Seasoning
  1. Place the chicken broth and garlic in a large saucepan.
  2. Cook over medium-high heat until it reaches a rapid boil.
  3. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.
  4. Add the salt and pepper, and allow to simmer for about 20 minutes, stirring continuously, and scraping the bottom of the pan, until thick.
  5. Remove from the heat and slowly stir in the parmesan and half packet of taco seasoning.
  6. Pout into a lightly greased glass pan, and smooth out to an even surface.
  7. Refrigerate at least one hour.
  8. Heat oven to 350.
  9. In a skillet, brown the ground turkey.
  10. Add Taco seasoning and mix well.
  11. Remove polenta from the fridge, and add the turkey meat to the top of the polenta in an even layer.
  12. Sprinkle with cheese.
  13. Bake at 350 for 30 minutes, or until cheese bubbles and browns.
  14. Serve with Salsa Fresca or Guacamole Fresca. (Separate recipes)

Nutrition

  • Calories: 491
  • Fat: 19 grams
  • Carbs: 23 grams
  • Protein: 42 grams

Steak Taco Quinoa Bowls

Yields: 4 servings per recipe - 1/2 cup of cooked quinoa per serving

  • 1 large ribeye steak (use a good quality cut)
  • 1/2 -1 T. olive oil
  • 2 T. TLC Taco Seasoning or Taste of Arizona
  • 2 c. cooked quinoa
  • 1 cucumber, diced small
  • 1 shallot, diced small
  • 1 red bell pepper, diced small
  • 1 roma tomato, diced small
  • 2 t. cilantro, chopped (can use parsley)
  • 1 T. olive oil
  • 1 T. lemon juice
  1. Cook quinoa according to package instructions.
  2. Remove steak from the fridge, and combine olive oil and seasoning to create a "paste" and rub into the meat.
  3. Cover and place steak in the fridge for the day or overnight, or leave at room temperature for an hour before cooking.
  4. Grill or broil steak to desired internal temp.
  5. Remove steak from the heat and let sit 5 minutes before cutting into thin strips.
  6. In a bowl combine the quinoa and all diced veggies.
  7. Add 1 T. olive oil and 1 T. of lemon juice and mix well.
  8. Top salad with thinly sliced steak and fresh cilantro or parsley.

Nutrition

  • Calories: 238
  • Fat: 11 grams
  • Carbs: 22 grams
  • Protein: 10 grams

 

Taste of Arizona Yogurt Dip

Yields: 1 1/4 c (1/4 c. per serving) 5 servings per recipe

  • 1 c. plain greek yogurt
  • 1/4 c. mayonnaise
  • 1 T. TLC Taste of Arizona Seasoning (can use more or less)
  • 1 t. lemon juice
  1. Mix all ingredients and refrigerate for a minimum of 30 minutes before serving.

Nutrition

  • Calories: 29
  • Fat: 1 grams
  • Carbs: 3 grams
  • Protein: 4 grams

 

Cilantro Lime Chile Chicken Tacos

Yields: 4 tacos

  • 4 8-inch tortillas
  • 2 large chicken breasts
  • 2 limes, juiced
  • 2 T. TLC Chile Lime Seasoning
  • 1 T. TLC Taste of Arizona Seasoning
  • 2 T. extra virgin olive oil
  1. In a bowl, mix together the lime juice, half T. olive oil, and all seasonings.
  2. Once mixed well, add chicken breasts and marinate for a minimum of 4 hours.
  3. Remove from fridge, and let chicken come to room temperature for a minimum of 20 minutes.
  4. Heat saute pan to medium high and add up to 2 T. of extra virgin olive oil.
  5. Saute chicken breasts on each side for approximately 4 minutes.
  6. Remove from pan and chop well,
  7. Add back to pan and stir to incorporate any remaining flavors.
  8. Serve on tortillas with your favorite toppings.
  9. TIP: The best toppings for this are fresh cilantro, tomatoes, a bit of wine juice, and avocado.

Nutrition

  • Calories: 285
  • Fat: 14 grams
  • Carbs: 12 grams
  • Protein: 27 grams