Chili Cheese Scrambled Eggs

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“You nailed it!” – “10 out of 10, would recommend” – “This is bomb” These are all the things that you want to hear when you try something a little outside the recipe box. Chili Cheese Scrambled Eggs was a little bit of a crazy idea that turned out to be deliciousness. Totally packed with tons of protein – ground beef, kidney beans, and eggs. This a very filling dinner – hearty is the best word to describe it.

Chili Cheese Scrambled Eggs

This quick chili would also be great for chili dogs, sloppy joes, nachos, or even mixed with some cheese sauce to make a chip dip. You can get a lot of flavor by not adding any water at all and going all in with the seasonings. You could switch out the ground beef for ground turkey if you wanted to – but with the very small amount of carbs in this -I’m not sure you really need to.

Chili Cheese Scrambled Eggs

I served this up with some corn bread muffins. I used a mix – gasp! – because I, seriously, am not a baker. I did add a teaspoon of chili powder to the mix to give it a little oomph. And then I softened a stick of butter (just put it in a bowl on the stovetop while the oven preheated) and mixed in a tablespoon of honey. Made for a sweet and spicy little treat to compliment the Chili Cheese Scrambled Eggs.

Chili Cheese Scrambled Eggs

You have to trust the process on this dish. Yes, you really do just pour the beaten eggs over the top of the chili and put a lid on and walk away. You are going to come back to basically a soufflé style egg – which is such a fluffy yummy delight you are going to flip!

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Chili Cheese Scrambled Eggs

Protein packed breakfast for dinner meal!
Course Breakfast, Main Course
Cuisine American
Keyword cheese, chili, egg, egg recipes, ground beef, ground beef recipes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 lb Ground Beef
  • 1 tbsp Avocado Oil
  • 1 Sweet Onion diced
  • 3 Garlic Cloves minced
  • 2 15oz can Kidney Beans drained
  • 1 7oz can Green Chilies
  • 1 15oz can Diced Tomatoes
  • 1 15oz can Tomato Puree
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • 14 Eggs beaten
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 2 cups Cheddar Cheese shredded

Instructions

  • Prepare all the ingredients.
  • In a large saute pan over medium heat, add oil, onions, and garlic. Cook for 2 minutes and add ground beef, green chilies, tomato puree, beans, diced tomatoes, chili powder, cumin and red pepper flakes. Cook until no longer pink.
  • In a bowl, beat eggs, salt, pepper, and parsley. Reduce heat in sauté pan to medium, and pour in egg mixture. Cover with lid and let cook for 15 minutes. Remove lid and sprinkle with cheese. Replace lid and cook for 5 minutes. more.
  • Remove from heat. With a large spoon, gently turn the eggs and meat mixture until well combined.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Street Corn Chicken

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Some flavors are just meant to be together – like sweet corn, queso fresco and green chilies! But you can’t just have a side dish for dinner right? That’s why I decided to pile it all on top of a few pieces of chicken breast and call it Street Corn Chicken!

Street Corn Chicken

The juiciness of the chicken is amazing – you are going to love out moist and tender it is. And the creamy meltiness of the cream cheese and queso fresco is so good. If you can’t find queso fresco, you could also use cojita cheese (crumbled). If that’s not available either, you could just use shredded Colby Jack cheese but it’s not going to be quite the same.

Street Corn Chicken

I served this with some cilantro rice and a warmed up tortilla. You could serve it with Mexican Rice and Beans or maybe a Southwest style salad. My son put the rice and chicken all into a tortilla and at it like a burrito while the hubs cut off pieces of chicken and wrapped it up in torn off pieces of tortilla and at it like a bunch of mini tacos. Either way is a win – this is so yummy!

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Street Corn Chicken

The yummy flavors of street corn turned into a made dish over chicken!
Course Main Course
Cuisine American, Mexican
Keyword baked chicken, cheese, Chicken, Chicken Dishes, corn, cream cheese
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 6 Chicken Breasts thin-sliced
  • 8 oz Cream Cheese softened
  • 2 15oz can Sweet Corn drained
  • 1 7oz can Green Chilies
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • ½ cup Cilantro chopped
  • 8 oz Queso Fresco crumbled
  • ½ Red Onion Diced

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a small bowl, combine cream cheese, corn, green chilies, chili powder and cumin.
  • In a 13×9 baking dish, in chicken breasts, in a single layer. Spread with cream cheese mixture. Sprinkle with queso fresco, cilantro and red onions. Place in oven for 30 minutes.
  • Remove from oven and let sit for 5 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Lemon Herb Couscous #sidedish

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If you haven’t given Couscous a go yet, you really should. There are two common versions of couscous – Moroccan and Israeli. Moroccan Couscous is the very small – almost granular – version with a yellow hue to it. Israeli Couscous is relatively larger – also called Pearl Couscous – and has a more white hue. Both are prepared in the very similar ways. While it is in fact pasta, it is often prepared much like rice. For this Lemon Herb Couscous, I used Israeli Couscous.

Lemon Herb Couscous

Side dishes are a funny thing – you need them, but they are sometimes an afterthought or maybe no real thought at all. I am certainly guilty of not putting much thought into a side dish before I start cooking. Sometimes it’s because once I start cooking I realize that what I thought could be a standalone dish really needs a supporting actor. Then I start with the typical – rice, potato or pasta. Next I decide if it will need it’s one flavor or if it should just be a vessel for the flavors of the main dish.

Lemon Herb Couscous

I originally served this with my Rosemary Orange Chicken, but you could serve it along side so many different things. It is a bright clean flavor that would pair well with beef, chicken or pork. You could also saute some shrimp and fold it right into this couscous recipe for a delicious meal. A little butter, garlic, and pepper with some peeled and deveined shrimp would be perfect.

Rosemary Orange Chicken

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Lemon Herb Couscous

A quick and tasty side dish that can be served with just about anything.
Course Side Dish
Cuisine American
Keyword citrus, couscous, herbs, lemon, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • cup Pearl Couscous dry (also called Israeli Couscous)
  • 3 cup Chicken Broth
  • ½ Yellow Onion diced
  • 1 Garlic Clove minced
  • 2 tbsp Avocado Oil
  • 1 Lemon juice & zest
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 1 tsp Oregano

Instructions

  • Prepare the ingredients.
  • In a sauce pan over medium-high heat, add 1 tbsp. of oil, onion, and garlic. Let cook for 2 minutes then add couscous, thyme, parsley and oregano. Stir to lightly toast for 3 minutes.
  • Add chicken broth and lemon juice, bring to boil then reduce heat to medium-low. Cover with lid and let cook for 10 minutes more.
  • Remove from heat, add lemon zest and stir to fluff.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Chicken Ramen Salad

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Entree salads are almost always a hit at my house. Sometimes you just need a nice big salad for dinner. The way to make it more homemade is to make the dressing from scratch – which is super easy to do! Check out my Chicken Ramen Salad for a great dinner idea.

Chicken Ramen Salad

The key to great vinaigrette is to have the right balance of oil and vinegar along with the flavors. This vinaigrette has a sweet and spicy quality that brings the flavors of a nice hot bowl of ramen to a delicious salad. If you want to lose some of the heat, you can cut the Sriracha in half or increase the honey.

Chicken Ramen Salad

While you could certainly use the quick or instant ramen packets that come for roughly a quarter a portion – I prefer to use the Lotus Foods Brown Rice Version. It actually has a flavor to it and it is quite pleasant. it also doesn’t fall apart if you cook just a little longer. For a genuine ramen experience give it a go!

I served this up with some super easy to make Sweet Chili Cream Cheese Rangoons. Just mix together sweet chili sauce and a brick of cream cheese. Then put about a teaspoon in the center of a wonton wrapper. Using water, wet the edges and fold the square over into a triangle. In a medium-size deep frying pan add about half an inch of oil (I use avocado oil because it’s so clean tasting in the end) and set heat to about medium-high. Fry each Rangoon for about 45 seconds on each side and remove to a paper towel-covered plate. You could also serve with any sort of egg roll or potsticker.

Chicken Ramen Salad w/ Rangoons

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Chicken Ramen Salad

A light and bright salad with a delicious homemade ginger vinaigrette
Course Main Course, Salad
Cuisine American, Asian
Keyword cabbage, Chicken, chicken salad, ramen salad, Salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 5 bricks Rice Ramen Lotus Foods is what I use
  • lb Chicken Breast
  • 1 qt Chicken Broth
  • 1 tbsp Ginger grated
  • ½ Cabbage Head sliced
  • 1 cup Carrots matchsticks
  • 1 Red Bell Pepper matchsticks
  • 4 Radishes thinly sliced
  • 2 Scallions chopped
  • 1 tbsp Seasame Seeds for garnish
  • ½ cup Cilantro chopped, for garnish
  • 1 cup Almonds sliced, for garnish

For Ginger Vinaigrette

  • ½ cup Coco Aminos
  • ¼ cup Avocado Oil
  • ¼ cup Rice Vinegar
  • ¼ cup Sriacha
  • 1 tbsp Lime Juice
  • 1 tbsp Ginger grated
  • 2 Garlic Cloves minced
  • 1 tbsp Honey
  • 1 tbsp Sesame Seeds

Instructions

  • Prepare all of the ingredients.
  • In a sauce pan over medium-high heat, add chicken, chicken broth and ginger. Cook for 20 minutes. Remove chicken from pan to cutting board. Chop into small pieces and set aside.
  • Cook ramen as directed on package. Drain in colander and rinse with cool water.
  • In a small bowl, combine all ingredients for vinaigrette.
  • In a large bowl, combine chicken, ramen, cabbage, scallions, carrots, bell pepper and radishes. Toss with vinaigrette.
  • Serve in a shallow bowl, and garnish with cilantro, sesame seeds and almonds.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Zesty Spinach Sausage Pasta

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Sometimes you just really nail it with a flavor combination. White Wine, Red Pepper Flakes, White Cheddar and Dijon Mustard sounds strange but it melds together so well you are going to be licking the bowl! Zesty Spinach Sausage Pasta is a delicious dinner that will have zero leftovers.

Zesty Spinach Sausage Pasta

You don’t necessarily have to get roasted red pepper sausage, it goes very well with this sauce. You could go for a garlic based one or maybe even just Italian. But most brands of chicken sausage do offer a roasted red pepper sausage. You could also do a fettuccini or linguini instead of spaghetti – that one just comes down to preference – but I do recommend sticking with a long pasta.

Zesty Spinach Sausage Pasta

I am not a wine drinker so I don’t keep fancy wine in the house. In fact, I just have a couple of single serve wines in my pantry that I use just for cooking. While many say don’t cook with it if you wouldn’t drink it – if you wouldn’t drink any wine you are a little stuck. I have found that you just don’t want the very cheapest or very spendy – somewhere in the middle of what’s offered at your grocery store will do just fine.

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Zesty Spinach Sausage Pasta

A delicious pasta dish with sausage, sage and spinach in a simple sauce.
Course Main Course
Cuisine American, Italian
Keyword chicken sausage, heavy cream, Pasta, pasta dishes, sage, Sausage, spinach
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • lb Spaghetti Noodles
  • 2 lb Red Pepper Chicken Sausage cut into ½-inch rounds
  • 1 tbsp Avocado Oil
  • 2 Garlic Cloves
  • ½ cup Fresh Sage roughly chopped
  • 1 tsp Red Pepper Flakes
  • 1 cup White Wine
  • 2 cups Fresh Spinach roughly chopped
  • 1 cup Heavy Cream
  • 2 tbsp Dijon Mustard
  • 2 cup Sharp White Cheddar shredded

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saute pan over medium-high heat, add oil and garlic. Cook for 3 minutes then add sausage, sage and red pepper flakes. Cook for 5 minutes, stirring often.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water.
  • Add wine to saute pan, cover and cook for 3 minutes. Remove lid and add spinach, cream, and mustard. Reduce heat to medium and let simmer for 3 minutes. Add in cheese and stir to combine. Replace lid and let simmer until ready to serve.
  • In a shallow bowl, start with a portion of pasta and ladle sausage sauce over top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Sweet Lime Pork w/ Pineapple Slaw

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Rice bowls are so easy and so yummy. You can make them tons of different ways and use all sorts of flavor combinations. They are also awesome for slow cooked meats – because you can just put the meats in the cooker in the morning and make a pot of rice in the evening. Sweet Lime Pork w/ Pineapple Slaw is a fresh and bright topping to any rice bowl.

Sweet Lime Pork w/ Pineapple Slaw

I like to use the greek yogurt because it gives a nice creamy tang to the slaw. It doesn’t overpower the other flavors in the dressing either. I think it’s important to use fresh pineapple for the slaw. You want it to have the crunch and sweetness not the soft stuff that comes out of a can. If you don’t have access – the can will do in a pinch just try to find the “in it’s own juices” variety and still drain it well.

Pineapple Slaw

Slow cooking is not for everyone I realize, but if you haven’t tried it you really should. If you are new to slow cooking, don’t run out and buy the super expensive fancy one with all the buttons. Mine doesn’t even have buttons – just a dial for off, warm, low and high. No lights, no bells, no whistles! Here is the one I have! They don’t have to be fancy to work. And the art of slow cooking is truly simple – you make sure there is enough moisture to sustain the prolonged cook time and you make sure the flavors are bold going in because they will be a little subdued coming out.

Sweet Lime Pork w/ Pineapple Slaw

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Sweet Lime Pork w/ Pineapple Slaw

A sweet and tangy slow cooked pork served over rise and smothered in Pineapple Slaw
Course Main Course
Cuisine American, Asian
Keyword crockpot, honey, lime, pineapple slaw, pork, slaw, slow cooker
Prep Time 20 minutes
Slow Cooker 6 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 2 cups Long Grain Rice
  • 1 qt Chicken Broth

For the Pork

  • 2 lb Pork roast, butt or shoulder
  • ½ cup Honey
  • ¼ cup Lime Juice
  • 1 tbsp Sriracha Sauce
  • ¼ cup Coco Aminos
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper

For the Slaw

  • ½ cup Plain Yogurt
  • 2 tbsp Apple Cider Vinegar
  • ¼ cup Honey
  • ¼ cup Lime Juice
  • 2 Scallions chopped
  • ½ Cabbage Head shredded
  • 1 cup Fresh Pineapple in ½in pieces
  • ½ cup Cilantro chopped, divided

Instructions

  • Place pork into slow cooker. Combine remaining ingredients for pork in a small bowl and then pour over pork. Secure lid and cook for 6 hours on low or 4 hours on high.
  • In last 30 minutes of cook time, remove pork from cooker to a bowl. Shred with two forks and return to slow cooker. Toss to coat and replace lid for remaining cook time.
  • In a saucepan over medium heat add rice and chicken broth. Cover with lid and cook for 20 minutes. At end of cook time, remove from heat but do not remove lid until ready to serve.
  • In a small combine yogurt, vinegar, lime juice and half of cilantro. In a larger bowl, combine cabbage, scallions and pineapple. Add yogurt sauce and toss to coat.
  • Place a portion of rice in a shallow bowl. Add shredded pork on one half. Top with Pineapple slaw and sprinkle with remaining cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Rosemary Orange Chicken

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Not everyone thinks of citrus as a savory component but it really does make for a beautiful, bright flavor – especially with poultry. Rosemary Orange Chicken is a simple to put together main dish that will be so packed with flavor, you are going to want to savor every bite. The chicken comes out so tender and juicy it just falling off the bone!

I used a full sized navel orange for this dish with some organic orange juice. You could get several oranges and juice them yourself if you like. I also served it with the slice of orange on top – not just for aesthetic, but because it is so tasty! The orange takes on the yummy rosemary flavor too and is just delightful. You can add the sprig of rosemary for decoration, but I doubt anyone wants to gnaw on that!

Rosemary Orange Chicken

I served this up with some Lemon Herb Couscous – another simple citrus based dish that goes very well with the Rosemary Orange Chicken. I used what’s known as Pearl or Israeli Couscous. Its considerably bigger than the Moroccan variety. But you could use either depending on your preference. Given that they cook very much the same way – you really just need to make sure your liquid ration is correct. I included the recipe for Lemon Herb Couscous below – in case you wanna check it out.

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Rosemary Orange Chicken

A savory, sweet toasted chicken.
Course Main Course
Cuisine American
Keyword Chicken, Chicken Recipes, orange, rosemary
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 10 Chicken Thighs, bone-in, skin on
  • 2 tbsp Avocado Oil
  • 2 Garlic Cloves minced
  • 1 tsp Italian Seasoning
  • 1 tsp Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Orange Juice
  • ½ cup Chicken Broth
  • ¼ cup Honey
  • 2 sprigs Fresh Rosemary
  • 1 Orange cut in slices and halved

Instructions

  • Prepare all of the ingredients.
  • In a large saute pan over medium-high heat, add avocado oil and garlic. Cook for 3 minutes. Sprinkle both sides of chicken with salt, pepper, rosemary and Italian Seasoning. Add chicken with skin down. Let cook for 4 minutes then turn over and let cook for 4 minutes more.
  • In a small bowl, combine orange juice, broth and honey. Add to saute pan (pouring over chicken). Then place a slice of orange on top of each piece of chicken and add rosemary sprigs to pan. Cover with lid and let cook for 30 minutes.
  • Serve chicken with orange slice on top.
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Lemon Herb Couscous

A quick and tasty side dish that can be served with just about anything.
Course Side Dish
Cuisine American
Keyword citrus, couscous, herbs, lemon, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • cup Pearl Couscous dry (also called Israeli Couscous)
  • 3 cup Chicken Broth
  • ½ Yellow Onion diced
  • 1 Garlic Clove minced
  • 2 tbsp Avocado Oil
  • 1 Lemon juice & zest
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 1 tsp Oregano

Instructions

  • Prepare the ingredients.
  • In a sauce pan over medium-high heat, add 1 tbsp. of oil, onion, and garlic. Let cook for 2 minutes then add couscous, thyme, parsley and oregano. Stir to lightly toast for 3 minutes.
  • Add chicken broth and lemon juice, bring to boil then reduce heat to medium-low. Cover with lid and let cook for 10 minutes more.
  • Remove from heat, add lemon zest and stir to fluff.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Bourbon Baked Beans #sidedish

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Baked Beans are such a great side dish. They go with burgers, any type of grilled meat, chicken, steak, ribs, pulled pork, smoked turkey, tri-tip, cue Bubba (because I could go on and on) – lol. They are also great for just about any type of potluck event. This recipe for Bourbon Baked Beans also comes with an incredible sauce that can double as a perfect BBQ sauce.

Bourbon Baked Beans

Essentially, if you omit the beans and bacon and then sub in 2 tablespoons of avocado oil, you can make a delicious BBQ Sauce. Though if you have any bacon grease it would do you better! All baked beans really are is beans covered in BBQ sauce – with a little bacon thrown in – baked at a low heat for a long time or a moderate heat for half an hour or so.

Bourbon Baked Beans

Beans are a great alternative to potato based sides – they have a higher protein content and a lower carb number. It also adds a great amount of fiber (when compared to potatoes). So if you are looking of sometime different to try on the side of your main attraction – you will want to try these baked beans for sure!

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Bourbon Baked Beans

Sweet, tangy, bacony baked beans!
Course Side Dish
Cuisine American
Keyword baked beans, bbq, bbq sauce, beans
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 3 15oz can Great Northern Beans drained
  • 2 6oz can Tomato Paste
  • ½ cup Chicken Broth
  • ½ lb Bacon cut in ½-inch pieces
  • ½ Sweet Onion diced
  • 3 Garlic minced
  • ¼ cup Bourbon
  • ¼ cup Honey
  • ¼ cup Worcestershire Sauce
  • ¾ cup Dark Brown Sugar
  • 1 tsp Cumin
  • 1 tsp Parsley
  • 1 tsp Salt

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a deep frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • In the same pan (DO NOT drain grease), reduce meat to medium and add onions and garlic. Cook for 3 minutes then add all remaining ingredient EXCEPT beans. Stir together and let cook for 2 minutes then reduce heat to medium low and simmer for 10 minutes.
  • In a 13×9 baking dish, pour beans bacon into bottom. Pour sauce over top and stir together. Place in oven for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Turkey & Sweet Onion Wraps #slowcooker

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The slow cooker does not have to just be used for soups, stews and casseroles. You can use it to make the main protein portion of a dish like enchiladas, tacos, sandwiches and wraps. These Turkey & Sweet Onion Wraps are no exception. This meal is great for those nights when everyone in the family can’t eat at the same time – maybe someone has an after work meeting or someone has band practice or a sports event. You can leave the turkey and onions in the slow cooker on warm for several hours so everyone can make a hot wrap whenever they are ready.

Turkey & Sweet Onion Wraps

You do want to make sure you use sweet onions and not white or red onions. You just do not get the same flavor from it. I know lots of people think “onions are onions” but that like saying a bell pepper is the same as a habanero pepper. Sure they both are peppers but do you really want to chomp down on a fresh habanero with a little ranch? There are tons of different onions and they are all good for different things.

Onion Infographic

If you are adverse to cabbage or have a person in the fam that is – this a great dish to try it out with. The “sour” note of the quick pickled cabbage perfectly balances out the enhanced “sweetness” from the onions. You get an incredible balance. You could also probably make this with chicken breasts – but the turkey tenderloins are something different but easy to find.

Turkey & Sweet Onion Wraps

If you don’t want to wrap up the turkey and onions in a tortilla you could serve it over rice or even on it’s own with the purple slaw. I’m also going to try it with one of those cheese wraps I found at Costco.

Turkey & Sweet Onion Wraps

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Turkey & Sweet Onion Wraps

A perfect balance of sweet and sour wrapped up in a warm tortilla with cheese and purple slaw
Course Main Course
Cuisine American
Keyword crockpot, onions, slow cooker, turkey, turkey recipes, wraps
Prep Time 20 minutes
Slow Cooker 8 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 8 Flour or Whole Wheat Tortillas 10-inch
  • ½ Cabbage head shredded
  • ¼ cup Avocado Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Lemon Juice
  • 1 cup Sharp White Cheddar shredded

For the Turkey & Onions

  • 4 lbs Turkey Tenderloins
  • 1 cup Apple Cider
  • ½ cup Apple Cider Vinegar
  • 2 Sweet Onions sliced
  • 3 Garlic Cloves minced
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Chili Powder
  • 1 tsp Parsley

Instructions

  • Add onions to bottom of slow cooker. Top with turkey thighs. In a small bowl combine remaining turkey ingredients and pour over top. Secure lid and cook for 8 hours on low or 5 hours on high.
  • In the last 30 minutes of cook time, remove turkey to bowl. Shred turkey and return to slow cooker. Toss to coat and secure lid to continue cooking for remainder of cook time.
  • In a bowl, combine cabbage, oil, vinegar and lemon juice. Toss to coat.
  • Preheat a griddle to medium-high. Warm up tortillas for about a 45 seconds on each side before building the wrap.
  • Build the wrap – lay out a tortilla and sprinkle with cheese. Using a slotted spoon, add a portion of turkey and onions. Top with cabbage. Fold ends over and roll up wrap. Cut in center on the diagonal to serve.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Mexican Meatballs

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I try to alternate every day with a “regular” meal and a “keto” meal. Since my hubs and kids aren’t exactly on the keto train – I don’t want to force it on them. So I make “regular” meals that I can pull my food out of without the carbs (think burgers without buns and delicious meat sauces without the pasta). This dish was another one of those creations. Mexican Meatballs on their own are totally keto – protein and good fats all the way from the meat and cheese.

Mexican Meatballs

I did serve it up to my fam with a bean mixture that turned out pretty great – one can of pinto beans (drained) and a can of black beans (drained) with minced onion, cumin and chili powder. I also gave them a heated up tortilla to tear up and eat with the meatballs and beans! The meatballs were totally yummy on their own – the way I ate them – but the kids gobbled them up with the rest.

Mexican Meatballs

You could try this with a ground turkey or all beef instead of the beef and pork combo. The combo is just so yummy together – it’s what I make most of my burgers, meatballs and meatloaves with.

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Mexican Meatballs

A delicious combination of traditional Mexican food flavors in tasty meatball
Course Main Course
Cuisine American, Mexican
Keyword cheese, enchilada sauce, ground beef, ground pork, meatballs
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 cup Colby Jack shredded
  • 1 cup Sour Cream

For the Meatballs

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 3 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 cup Colby Jack
  • 1 tsp Minced Onion

For the Sauce

  • 2 Garlic Cloves minced
  • 2 15 oz can Tomato Puree
  • 1 7 oz can Green Chilies
  • 1 tsp Cumin
  • 1 tsp Chili Powder

Instructions

  • Prepare all of the ingredients. Preheat the oven to 375deg.
  • In saucepan over medium heat, add ingredients for sauce. Let simmer while you make the meatballs.
  • In a bowl, combine ingredients for meatballs. Form into 1½-inch balls and line up in a 13×9 baking dish. Pour sauce over top of meatballs and sprinkle with cheese and then cilantro. Place in oven and bake for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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