Seasoning Uses, Descriptions and Recipes

Thank you for purchasing my Handcrafted Seasoning Blends, I hope you love yours! Whether you are a long-time customer, or you recently placed your first order, I would love to give you some of my top tips for using them as well as some customer favorite recipes! 

Storage, Clumping, and Expiration

Due to the fact that I do NOT use fillers, additives, potato starch, silicon dioxide, or any other “flow agents” you may find that my blends that have a high amount of sea salt and chili peppers can “clump” up on you if you expose them to moisture. The best thing you can do to prevent this from happening is to store them in a cool, dry place. (I would even avoid keeping them near cooking surfaces on your counter). HOWEVER, please note that if the DO clump up they are perfectly fine, it means you have a super high-quality product. Just break them apart with your fingers, fork, or a knife.

In addition please note that your Handcrafted Seasoning Blends will last well beyond the expiration date on the bottom of the bottle (only on the 7 made by my co-packer). The FDA recommends a 2-year expiration but if they are stored properly they will last indefinitely. 


Usage Suggestions

Check out the back of each bottle, I have listed suggestions for every individual blend on its bottle! My social media platforms also contain great ideas, so be sure you are following me there (check out the links below). In addition, MANY of my blends mix and match well together (see below)! 

As for the Inflammation Buster (I am asked about this constantly), here are some of the top uses. Coffee, yogurt, granola, waffles, pancakes, sweet potatoes, pulled pork, sprinkled on fruit, etc. Use it wherever you would use cinnamon! 

 ALL Seaonings are certified gluten-free! No sugar, dairy, additives, preservatives or flow agents. Low or no sodium.

***The BEST place to get usage ideas is on my Tiny Little Chef Instagram page! I am constantly sharing ideas to my “stories” (just tap on my profile pic) and within my newsfeed. CLICK HERE to follow along! ***


Mixing, Matching and Substituting Seasonings

Oh my word, this could be an endless list, but I will share with you the most common ones. And remember, any of my House blends are perfect to combine with any of my Blends with no salt (Cajun, Blackened, Taco, Traditional Chili). In addition, may of my Seasonings are easily substituted for one another (check recipes below). 

Spicy House + Lemon House 

Christy’s Chile Lime + Taco the Town + SoCal Cilantro Lime + Taste of Arizona + Lime House

Christy’s Chile Lime + Traditional Chili + Original House 

Ragin’ Cajun + Bayou Blackened +Spicy House 

Original House + Asian Ginger

Rustic Italian + Lemon House or Garlic and Lemon Lovers (less salt)

3 Amigos Spicy + Taste of Arizona + Spicy House

Ultimate Steak Rub + Blackened +3 Amigos Spicy

American Apple Pie + Inflammation Buster + Harvest Pumpkin Spice + The Gingerbread Man 

Meditterane-YUM + Original House



 I am in the process of updating all my recipe photos, please excuse any outdated ones! 


BLACKENED AND CAJUN (Mix and match or substitute)

Blackened Chicken Penne Gorgonzola

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

Yields: 6 servings per recipe

  • 1 lb. chicken tenderloins or 1 roasted chicken from grocery store
  • ¼ c. TLC Bayou Blackened Seasoning (may also just TLC Ragin 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.


  • 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.


  • 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.


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



16 Bean Chili

  • 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 Traditional 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.

Crockpot Black Bean Turkey Chili

Yields: 8 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.


  • Calories: 275
  • Fat: 8.3 grams
  • Carbs: 17 grams
  • Protein: 28 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.


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


(Mix and match or substitute)

Black Bean, Avocado and Corn Salad

PRO TIP: Use any of my House blends (or combine them) for different flavor profiles!


  • 15 oz. can black beans (low sodium)
  • 2 ears of corn, cooked and sliced off the cob OR 15 oz, can of corn, rinsed well
  • 1 avocado, diced
  • 2 large tomatoes, diced or a 15 oz can of petite diced tomatoes
  • 2 English cucumbers, peeled and diced
  • 1 t. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • 1 t. cumin
  • ½ t. ginger
  • ½ lemon, juiced
  • 2 T. olive oil
  • ½ T. balsamic vinegar
  1. Cook corn and remove from the cob.
  2. Drain well and rinse well if using canned tomatoes, beans and corn.
  3. Combine all the other ingredients in a bowl and mix well.
  4. Refrigerate at least 30 minutes.
  5. TIP: Add the avocado just before serving

Dump Ranch

PRO TIP: Make your initial batch with my Original House Seasoning and then add different seasonings for different meals. Example: Add the Ragin’ Cajun to create a cajun ranch!

DAIRY FREE (except egg)

  • 1 egg
  • 1 c. extra light olive oil (this is KEY)
  • 1 T. lemon juice
  • 2 T. vinegar
  • 1 c. full fat coconut CREAM (Thai brand is best...make sure it's the cream)
  • 1 handful cilantro or parsley
  • 1 1/2 T. TLC Handcrafted Seasoning Blend of Choice (House, Blackened, Chile Lime and Taste of Arizona are spectacular in this!)
  1. To a container add all ingredients and use a handheld immersion blender to emulsify the ingredients. You may also use a good quality traditional blender.
  2. TIP: When using an immersion blender use the container that came with it and add the egg, then oil, the coconut cream, then vinegar, lemon juice, and seasonings. Stick the immersion blender at the bottom of the container, turn on, and do not move it until a lot of bubbles start to form on the top. Once this has happened you may move the blender around to make sure everything is well combined.

Simple Blackened Grilled Steak

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

Lemon and Garlic Hummus

PRO TIP: Use as a “sauce” on your next burger or sandwich!


Yields: 4 servings per recipe

  • 15 oz. can garbanzo beans
  • 1 garlic clove, roughly chopped
  • 2 t. cumin
  • 1 t. sea salt
  • 2 T. TLC Garlic and Lemon Lovers Seasoning OR 1 T. garlic powder + 1 T. sea salt
  • 1 T. sesame oil
  • 1 t. lemon juice
  1. Drain garbanzo beans, but keep liquid to the side.
  2. In a food processor combine all ingredients on low speed except the sesame oil.
  3. Slowly drizzle in sesame oil, followed by the reserved bean liquid to reach desired consistency.
  4. NOTE: Sesame oil is used in this recipe to replace the traditional tahini paste. You may also use olive oil.


  • Calories: 153
  • Fat: 5 grams
  • Carbs: 17 grams
  • Protein: 6 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.


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

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.


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


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.


  • 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 breast (4 oz. each)
  • 1/3 c. low sodium chicken broth
  • 3 T. butter, 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.


  • Calories: 294
  • Fat: 17 grams
  • Carbs: 1 grams
  • Protein: 33 grams


PRO TIP: If you do not have dump ranch on hand, substitute with greek yogurt.


  • 1/2 c. dump ranch
  • 2 T. dried dill
  • 2 T. lemon juice
  • 1/4 c. cucumbers sliced, diced or chopped
  1. Mix all ingredients together and let chill 30 minutes before serving.


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.


  • 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.


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



(Mix and match or substitute)

Pulled Pork

Yields: 16 servings per recipes

  • 4 lbs. pork shoulder
  • 2 shallots, sliced thin
  • 1 c. low sodium chicken broth
  • 1 T. TLC Original House Seasoning (sea salt, garlic and pepper)
  • 4 T. TLC Inflammation Buster
  • OR
  • 1 T. garlic powder
  • 1 t. pepper
  • 1 T. salt
  • ½ t. cumin
  • ½ t. cinnamon
  • 1/2 t. cloves
  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.


  • Calories: 521
  • Fat: 28 grams
  • Carbs: 6 grams
  • Protein: 40 grams

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 Harvest 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.


  • 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!

  • 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
  • OR
  • 2 T. cinnamon
  • 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.

Pumpkin Soup

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

  • 15 oz. can pumpkin puree
  • 1 c. vegetable or chicken stock
  • 1 c. unsweetened almond milk
  • 2 T. unsweetened applesauce
  • 1 T. TLC Harvest 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 the herbs and spices until fragrant.
  2. Whisk the stock into 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.


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

Inflammation Buster Baked Apples

  • 4 apples
  • ½ c. brown sugar
  • 2 T. butter
  • 3 t. TLC Inflammation Buster Seasoning (may also use cinnamon and nutmeg)
  • ¼ c. chopped walnuts or pecans (optional)
  • ¾ c. boiling water
  1. Directions
  2. Heat oven to 350°F.
  3. Core out the center of the apples. Do not go all the way through the apples. Transfer to a small (8x8 works best) shallow baking pan.
  4. Stuff the apples with the cinnamon, nutmeg and nuts (combine in bowl beforehand).
  5. Top each apple with a small pat of butter, and sprinkle the top of the apples with a little additional cinnamon and nutmeg.
  6. Add boiling water to the pan.
  7. Bake 30 minutes until tender.


  • Calories: 285
  • Fat: 11 grams
  • Carbs: 44 grams
  • Protein: 1 grams


(Mix and match or substitute)

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.


  • 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

  • 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
  • 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)


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

Steak Taco Quinoa Bowls

Yields: 4 servings per recipe

  • 1 large ribeye steak (use a good quality cut)
  • 1/2 -1 T. olive oil
  • 2 T. TLC Taco Seasoning or TLC Taste of Arizona or TLC Chile Lime or TLC Cilantro LIme
  • 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
  • I LOVE to combine the flavors listed above to maximum flavor! Feel free to mix and match!
  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.


  • Calories: 238
  • Fat: 11 grams
  • Carbs: 25 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.


  • 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.


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


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