Hearty, Layered Taco Dip

One of my go to’s in life is this layered dip and it has now been boosted, Thanks to the spice shack! Great for gathering, dinner or just to add into a kid’s lunch. The best part of this recipe is the versatility of toppings depending on your likes and dislikes. Plus if you want to make this just a good ole burrito mix that works too!

Trust me when I say this will be high the food rotation…

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Ingredients:

Mixture

• One pound beef

• One can pinto beans

• One can green chiles

• One can petite cut tomatoes

• 7 tbsp Southwest Booster, Spice Shack

• 3 tsp Southwest Blend, Spice Shack

• 1/2 tsp salt

The toppings:

• sour cream

• salsa

• lettuce

• tomatoes

• black beans

• jalapeños

• avocados

Putting it together:

Preheat pan on medium, add beef to pan, break it up then add 1 tsp blend and the salt. Cook till done. While cooking add 4 tbsp of Booster to the can of the tomatoes, let sit. Once the beef is done add green chiles, tomatoes mixture, mix well. Then add the can of pinto beans and 3 tbsp of the booster blend and mix well. Add 2 tsp of the spice shack basic blend to this mixture and stir. Let this all come to a simmer for 10-15 minutes. Once done add to a plate or platter to cool in the refrigerator. You can also keep warm and use a burrito mix.

Once the dip is cooled start layering the dip with the sour cream first, then the salsa. The rest add as you wish!

Enjoy!!

Peanut Butter and Banana Oats

One of my kiddos favorites for breakfast or even an after school or sports fuel! This is filled with complex carbs and protein! Add some fruit or nuts for even more nutritional value!

The RECIPE

Ingredients:

• 1/3 Cup Rolled Oats

• 1/3 Cup Yogurt (dairy or non-dairy)

• 1/3 Cup Milk (dairy or non-dairy)

• 1 Banana

• 1 Tbsp Maple Syrup

• 1 Tbsp butter of choice (peanut, almond)

• Fruit and Nuts of Choice

Directions:

In a standard mason jar mash the banana, then add the remaining ingredients, except fruit/nuts.  Mix well. Cover and place in refrigerator overnight. In the morning simply add in fruit and serve.

Tiny but Mighty Popcorn

Nothing better than homemade stovetop popcorn!! Remember the old Air Popcorn Poppers or even jiffy pop? Then came the evolution of microwave popcorn. Ladies and Gents, the chemical load in all microwave popcorn is immense!! But there is an easy solution, Tiny but Mighty popcorn!! My kids are so excited for our popcorn nights!!

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Ingredients:

• 2/3 cup heirloom popcorn kernels

• 3 tbsp coconut oil or avocado oil

• 1 tsp salt

• 1/2 tsp black pepper

• dash of cayenne powder

• 2-3 tbsp butter

Directions

In a large pot, melt oil over medium-high heat. Once melted add 2 kernels of popcorn. This is to tell us when the oil is at the correct heat for popping. When those two kernels pop, the oil is ready.

Add kernels to the oil, cover with a lid. You will want to continually shake the pan as the popcorn pops. Keep cooking till the popping becomes less frequent. Once done, turn off head add seasonings and butter. Then toss all together until butter is melted. 

Simple Guacamole

Ingredients

• 2 avocados
• juice of 1 lime (2 tablespoons) 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄4 teaspoon chili powder
• 2 tablespoons avocado oil
• 1 tablespoon fresh cilantro, chopped

Slice open avocados lengthwise, remove the pit. How?? Take a sharp knife and carefully hit the pit with the knife, twist and remove. Scoop out the avocado guts into a medium bowl then add rest of ingredients. Take back of a fork and smash altogether. I like it chunky but if you like thinner just smash it more. Want more heat? Add more cayenne. Serve with whole grain tortilla chip or a variety of vegetables.

This is just one of the awesome recipes in my 50 Family Favorites Cookbook!

Protein Bites

For get about those expensive granola bars and make these protein packed energy bites. I love that I control the ingredients and it can be made in just minutes.  Great for lunches and snacks, if allergies are an issue you can certainly swap to a allergen friendly butter. 

PLUS they freeze great too!!

Ingredients:

• 2 C Rolled Oats
• 1 C Natural Peanut Butter
• 1 C Flax seed
• 2/3 C Raw Honey
• 1/2 C Cacao Powder
• 2/3 C Shredded Coconut
• 1 tsp Vanilla
• 1/2 mini Chocolate Chips

Directions:

Put all ingredients in a mixing bowl or Kitchen Aid Mixer Bowl. Mix on low till all combined. You can mix by hand, but the batter will be stiff. Once mixed place in Refrigerator for 20 minutes or the Freezer for 10 minutes. Once cooled make 1 inch balls. This will make 45-50 balls, make the balls larger and you will have less. I freeze half the balls in an air tight container or zip lock.  Good in the Frig for a week or 2 months in Freezer

Enjoy this 2 minutes on the How To!!