Corn and Pepper Tortillas

These are so good – they are considered raw since they are dehydrated!

  • 3 c corn, of frozen thaw and rinse
  • 1 1/2 c chopped red pepper
  • 3/4 c ground golden flax meal
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 2 tsp ground cumin

Toss all ingredients in a food processor and pulse until almost smooth.

Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.

Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.

When dry and pliable, remove and use or refrigerate.

Makes 10 – 14 tortillas.

Slow Cooker Stuffed Pepper Soup

All of Skinny Tastes recipes are wonderful and easy! This makes for a tasty weeknight meal.

  • 1 lb ground beef
  • Salt and pepper
  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 2 14 oz cans petite diced tomatoes
  • 1 14 oz can tomato sauce
  • 1/2 tsp marjoram
  • 3 c cooked brown rice

Brown meat in sauce mode, add onions, and cook until soft. Add remaining ingredients except rice and cover and cook on low for 8 hours.

Serve over rice.

Serves 6.

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

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.

Green Gazpacho

This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.

2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
1 jalapeno
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt

Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.

Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.

Lastly, add the remaining ice and pulse once or twice, just to crush it a little.

Serve cold.
Serves 6.

Serve at once, with the croutons.