First brown meat and drain fat. Then add in 1 cup off water and seasoning and let boil until seasoning evaporates. The. Add in the refried beans and mix until smooth. Then add in 2-3 tbsp of meat mix to tortilla add 2 tbsp cheese and roll up tucking sides in first the. Rolling until closed. Place into a cookie sheet and do this until mix is all gone. Then place in fridge and let cool. Once cool you can wrap each one in parchment paper for on the go. Or you can place in freezer bags the amount you want for the week and freeze. To use thaw, heat and eat. Enjoy!
1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
1 box couscous
In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2 tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest. Enjoy!
4 6-8 oz Cod Fillets can get frozen at Walmart
4 -6 tblsp almond flour
salt and pepper
2 garlic cloves minced
1 lb asparagus ends trimmed and chopped in thirds
1 cup uncooked orzo
2 3/4 cup chicken broth
1 tbsp lemon juice
I tbsp chopped fresh dill
In a cast iron skillet heat olive oil over medium heat. Season cod all over with salt, pepper then sprinkle the almond flour evenly all over fillets. When oil is hot add cod and sear until golden brown about 3 minutes per side. Remove cod to plate lined with paper bowl to soak up any extra oil and so it doesn’t become soggy. Using same skillet sear butter and lemon sliced until the lemons are golden about 1 minutes per side. Add lemons to cod plate. Again with same skillet cook the garlic, asparagus and orzo until the galrilc is translucent and the orzo is toasted about 3 minutes. Then add in chicken stock and lemon juice and turn heat to high and bring to a boil. Cook stirring until orzo is al dente about 10 minutes. Place the cod and lemons back into skillet and cook until everything is warmed about 1 minute. Then remove to serving platter and sprinkle with fresh dill and enjoy! Serve with side salad!