JAKATAX

Turkey Chili. I used a kit from the store and added my twist. #chiliconturquia #dontjudgeme

Sweet and Savory Baked Sweet Potato Chips Sweet - Canola oil, splenda, ground ginger, cinnamon and cloves Savory - Sesame oil, Kashmir chilly powder, garlic powder, black pepper, low-sodium salt and sesame seeds Peel sweet potatoes and slice them about 1/4 inch thick. Mix with oil and seasoning in a bowl. Place on parchment lined baking sheet. Bake at 425F for 20 minutes (flip chips half way during cooking). Keep in a container in the fridge as they aren't crispy unless you slice them really thin. Enjoy!!! #healthysnack

#eggfritata #breakfastmealprep seasoned eggs with mozzarella cheeses, sauteed onion (red and green), bell pepper, tomatoes, and pickled jalapeno. Bake in large muffin tins on 400F for 20-25 minutes. In the morning I just reheat the frittata and wrap it in a low carb tortilla with some red chilli sauce.

#shwarma #indiangreekfusion Home made chicken curry shwarama with lettuce, onion, tomato (sorry Lisa), feta and tzatziki on whole wheat roti

Tandoori spiced grilled chicken and vegetables. I also made some tzatziki with grated cucumber, Greek yogurt, minced garlic, and lemon juice. :)

Stuffed bell peppers with Turkey and homemade marinara

#bakedeggplantparmesan stacks 1. Slice eggplant lengthwise and season with olive oil, garlic salt, and pepper. Bake at 375 for about 20 minutes, turning halfway during cooking. 2. Layer eggplant, tomato sauce*, and parmesan cheese. (*I used 2 cans of low sodium diced tomatoes and added dried basil, garlic salt, crushed red pepper, and onion powder) 3. Final layer should be sauce and cheese. 4. Cover with foil and bake at 425 for 20-25 minutes. Remove foil the last 5 minutes of cooking to brown cheese. Serve with whole wheat pasta or a side salad.

#weeklyfoodprep 1. Thai green peppers and vinegar. 2. Egg frittata for breakfast burrito. 3. Curry and turmeric rubbed grilled chicken for lunch to be served with three been salad or tomato juice couscous. 4. Three bean salad

Easy refrigerator spicy gsrlic and dill pickles 8 medium size pickling cucumber 2 cp white vinegar 4 cp water 1 tbsp kosher salt 1 tbsp sugar 1/2 tbsp onion powder 1 tbsp red pepper flake 6-8 cloves of garlic, halved 2 tbsp dill weed 1. Combine vinegar, water, salt, sugar, onion powder, and red pepper flake over medium- high heat until boiling. Turn off and let cool. 2. Add garlic and dill evenly between 3 quart size jars. 3. Cut cucumbers into spears or slices and add to the jars. Be sure to pack them in good. 4. Once the brine has cooled pour into jars to cover cucumbers. 5. Refrigerate for 5-7 days... and then Enjoy!!!

It's been a few weeks so I got up early and went farming. I got some eggplant, garlic, sweet potatoes, and cucumbers for salads and pickling. (at Gilcrease Orchard)

Cob-less elotes. Roasted corn, jalapeno, cilantro, lemon-mayo dressing, chili powder, and cojita and parmesan cheese.

Grilled chicken with onion, tomatoes, and pesto sauce served with green beans.

Asian slaw and miso tofu and shiitake soup

#lunch #homemade #gaspaccho with mint yogurt. Yummy