Santa Fe Egg Rolls

Another winner from Skinny Taste! I added a lot more veg and cooked in the air fryer.

1 avocado
¼ c mayonnaise
¼ c buttermilk
¼ c chopped scallions
⅛ tsp garlic powder
1 tsp onion salt
1 tbsp parsley, minced
⅛ tsp dried basil
Pepper

Egg Rolls
Cooking spray or oil mister
1 lb ground turkey
½ tsp salt
1 chopped onion
1 chopped red bell pepper
1 garlic clove, crushed
1 can diced green chiles
8 oz spinach
1 cfrozen corn kernels, thawed
1 can black beans, rinsed and drained
1 tap ground cumin
1 tsp chili powder
Egg roll wrappers
1 c shredded pepper Jack cheese

In a small blender, combine the ingredients for the avocado ranch sauce and blend until smooth.

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

Heat a medium skillet over medium-high heat and coat it with cooking spray. Add the ground turkey and salt. Cook, using a wooden spoon to break the meat into small pieces as it browns, about 4 minutes. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 2 to 3 minutes. Add the green chiles, spinach, corn, black beans, cumin, and chili powder and cook, stirring, until the liquid evaporates, 3 to 4 minutes.

Place an egg roll wrapper on a clean work surface with a corner facing you. Spoon ¼ c of the turkey mixture at the bottom corner and top with 1 tbsp Jack cheese. Fold the bottom corner over the mixture so that it covers it completely, then roll to the center of the wrapper. Fold the left and right corners into the center to form an envelope. Roll the wrap upward one time, leaving the top corner open. Wet your index finger with a little water and moisten the corner. Fold the corner down to seal the roll. Repeat for all the rolls and place on the prepared baking sheet. Coat each roll with cooking spray.

Bake until the rolls are crisp and golden brown, 6 to 8 minutes per side.
Serve with the sauce on the side.

Serves 20.

Quinoa Bowl

Another simple but tasty weeknight dinner. 

4 eggs, poached
2/3 c chicken stock
1/3 c quinoa
4 c spinach
1 avocado, sliced thin
8 oz tomatoes, sliced
1 tbsp avocado or olive oil
1/2 tbsp white wine vinegar
Salt and pepper

Bring the stock to a boil in a small pot. Add the quinoa, remove from heat and cover.

Place the oil and vinegar in a small jar, season with salt and pepper and shake to combine.

In a large bowl drizzle spinach and toss to coat.

Divide quinoa among plates, top with spinach, tomatoes, Avocado and egg.

Serves 2 – 4.