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Mexican Turkey Salad

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Mexican Turkey Salad
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Course Salads
Prep Time 200 minutes
Cook Time 0 minutes
Servings
servings
Course Salads
Prep Time 200 minutes
Cook Time 0 minutes
Servings
servings
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Instructions
  1. Place cumin, chili powder, salt and ground red pepper in a bag and shake to mix.
  2. Add turkey to bag and continue shaking to coat turkey.
  3. Let marinate for 1-3 hours.
  4. Saute and cook turkey in lightly coated skillet until golden brown on the outside.
  5. Mix endive and romaine with orange segments, onions, and cilantro then add turkey.
  6. Mix lime juice, MCT Oil, salt garlic and orange juice for dressing.
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Tailgate Chili

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Tailgate Chili
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Cuisine American
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
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Instructions
  1. Saute onion, bell pepper, and garlic in MCT oil.
  2. Add beef and turkey until browned, drain off excess fat.
  3. Combine all remaining ingredients and simmer at least 30 minutes to 1 hour.
  4. Add chicken broth to create desired thickness.
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Recipe Courtesy of our sister company: Shibboleth Weight Loss:

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White Bean and Chicken Chili

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White Bean and Chicken Chili
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Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
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Instructions
  1. Heat MCT in a large stock pot over medium heat.
  2. Add onions, celery, and peppers and cook for 5 minutes.
  3. Add cumin, oregano and chipotle, continue to cook for 2 more minutes.
  4. Add broth, beans and salt.
  5. Bring to a boil, lower to a simmer and cook for 15 minutes.
  6. Add shredded chicken and cook for 5-10 minutes longer.
  7. Add cilantro and lime juice and thoroughly incorporate.
  8. Taste and add seasoning as needed then serve.
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Courtesy of our sister company: Shibboleth Weight Loss:

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Southwestern Steak Salad

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Southwestern Steak Salad
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Course Main Dish, Salads
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish, Salads
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
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Instructions
  1. Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.
  2. 2. Sprinkle steak with cumin, 1/2 tsp. salt and pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125-130 degrees for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.
  3. Meanwhile, whisk sour cream, oil vinegar, chipotles to taste and the remaining 1/4 tsp. salt in a large bowl. Transfer 4 tbsp. of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tbsp. of the reserved dressing.
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Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
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Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 F) and cheese is melted. Sprinkle with cilantro.
Recipe Notes

Modifications
How to Roast, Peel and Seed Poblano Chiles Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in sealable plastic bag; seal bag. Let stand 10 minutes.

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Taco Seasoning

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Taco Seasoning
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Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Stir together and store in an airtight container.
Recipe Notes

Modifications
I usually use half of this amount per pound of meat. Start off with that and you can always add more.:

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Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Course Main Dish
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Course Main Dish
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 35 minutes
Servings
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Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 min. or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
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Moroccan Chicken and Butternut Squash Soup

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Moroccan Chicken and Butternut Squash Soup
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Cuisine American
Prep Time 20 minutes
Cook Time 48 minutes
Servings
servings
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Instructions
  1. Heat a Dutch oven over medium heat.
  2. Add oil to pan; swirl to coat.
  3. Add onion, and cook for 4 minutes, stirring occasionally.
  4. Add chicken; cook for 4 minutes, browning on all sides.
  5. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  6. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil.
  7. Reduce heat, and simmer 8 minutes.
  8. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender.
  9. Remove pan from heat. Stir in chopped basil and orange rind.
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Stuffed Baked Poblanos – Bocca

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Stuffed Baked Poblanos - Bocca
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Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
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Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 minutes or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
Recipe Notes

Modifications
Serving Size: 1 Chili with a LP or 2 Chilis

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Chicken Kabobs Mexicana (30 min. meal)

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Chicken Kabobs Mexicana (30 min. meal)
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Nutrition Facts
Chicken Kabobs Mexicana (30 min. meal)
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 39mg 13%
Sodium 53mg 2%
Potassium 446mg 13%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 17g 34%
Vitamin A 35%
Vitamin C 119%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Nutrition Facts
Chicken Kabobs Mexicana (30 min. meal)
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 39mg 13%
Sodium 53mg 2%
Potassium 446mg 13%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 17g 34%
Vitamin A 35%
Vitamin C 119%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a shallow dish, mix together MCT oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
  2. Preheat grill for high heat.
  3. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
  4. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Recipe Notes

Modifications
You could add a NC with this combination.:

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