7 Easy Dinner Ideas

Easy Chicken, Kale & Goat Cheese Enchiladas

  • 1 142 gram / 5 ounce box baby kale (or 1 small bunch lacinato kale, finely chopped)
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 10 small corn tortillas
  • 1 approx 450 ml (16 ounce) jar tomatillo salsa
  • 1 small (approx 113 grams / 4 ounces) package plain goat cheese
  • 2 cups chopped cooked chicken
  • 1 cup grated old cheddar cheese
  • Small handful finely chopped fresh cilantro
  • Sour cream, sliced avocado and diced tomatoes to serve (optional)
  1. Preheat your oven to 375 and grease a large baking dish (about 9 x 13 inches).
  2. Heat the oil in a large skillet and cook the kale until it is just wilted. Set aside.
  3. Dump about ⅔ of the salsa onto a large plate or very shallow bowl.
  4. Dip each tortilla into the salsa, coating it well on both sides (the idea is to soften the tortilla so it doesn't break easily when you roll it up). Spoon in some chicken and cooked kale, and then crumble over some goat cheese. Roll it up and place it seam side down in the baking dish. Repeat with all of the other tortillas. Dump the remaining salsa (as well as any leftover salsa from the shallow bowl) on top of the rolled enchiladas and sprinkle the cheese overtop. Bake at 375 for about 20-30 minutes or until the cheese is melted and starting to brown.
  5. Sprinkle with the chopped cilantro and serve with sour cream, sliced avocado and diced tomatoes.

Crock Pot Healthy Nachos


  •  1 1/4 pounds boneless skinless chicken thighs
  •  3/4 cup salsa verde — choose mild, medium or spicy, depending upon your heat preference—I used medium
  •  1 small poblano pepper — seeded and diced (optional for extra heat)
  •  1 tablespoon  ground cumin
  •  1 teaspoon ground chipotle chili pepper
  •  1 teaspoon dried oregano
  •  1 teaspoon garlic powder
  •  1  teaspoon kosher salt
  •  1 can low sodium pinto beans, — (14.5 ounces) rinsed and drained

  •  8  yellow corn tortillas
  •  1/2 teaspoon kosher salt

  •  6 ounces Sargento 4 Cheese Mexican Blend
  •  Other desired nacho fixin's: chopped green onions, — sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, sour cream


  1. In a 4-quart or larger slow cooker, place the chicken thighs, then sprinkle with cumin, chipotle chili pepper, oregano, garlic, and salt. Add the poblano (if using), then pour the salsa verde over the top. Coved and cook on high for 2-3 hours or low for 5-6 hours, until the chicken is tender and cooked through.
  2. Once the chicken is tender, use two forks to shred it in the slow cooker. Stir in the pinto beans. Cover and let cook on high for 30 minutes to warm the beans while you prepare the tortilla chips.
  3. Preheat your oven to 350 degrees F. Cut each tortilla into 6 wedges, then arrange in a single layer on two ungreased baking sheets. Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
  4. Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.


  •  1 to 4 boneless, skinless chicken breasts — 8 to 12 ounces each
  •  1/2 teaspoon Kosher salt
  •  1/4 teaspoon Black pepper


  1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
  2. Cover the chicken with 1 inch of water.
  3. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.


  • 1 pound raw shrimp , peeled de-veined,
  • Vegetable oil or spray , to coat shrimp
  • 1/4 teaspoon garlic powder
  • Salt , to taste
  • Black pepper , to taste
  • lemon wedges
  • minced parsley and/or chili flakes (optional)
  1. n a bowl, toss the shrimp with the oil. Add garlic powder, salt and pepper and toss to evenly coat the shrimp.
  2. Add shrimp to air fryer basket in a single layer.
  3. Air fry at 400°F for about 10-14 minutes, gently shaking and flipping halfway, depending on size of shrimp (about 4 minutes for smaller shrimp, 6 minutes for larger shrimp).
  4. Transfer shrimp to bowl, squeeze lemon juice on top. Sprinkle parsley and/or chili flakes and serve hot.


  • 1 can (16 oz.) refried pinto beans (see notes)
  • 1 1/2 cups guacamole (purchased or homemade guacamole, see notes)
  • 1 cup light sour cream
  • 1/2 tsp. Kalyn’s Taco Seasoning Mix (or use your favorite Taco Seasoning)
  • 1 cup finely grated low-fat cheese such as Four Cheese Mexican Blend (or more if you like a lot of cheese)
  • 1 cup chopped tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
  • 8 low-carb flour tortillas, 6 or 8 inch inch size (I like Mission Carb Balance Low-Carb Tortillas)
  • olive oil for greasing baking sheet, about 1 tsp.
  1. Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes.
  2. Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet.
  3. Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times.  This will take less than 5 minutes so watch them carefully.
  4. While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.
  5. Stir Kalyn’s Taco Seasoning Mix into the sour cream.
  6. Chop the onions, slice green onions, and slice the olives.  (If you’re using homemade guacamole and cheese that needs to be grated you’ll need to prepare those as well.)
  7. Put crisped tortilla shell on a plate and top with ingredients in this order:
  8. –a thin layer of refried beans (1-2 tablespoons)
  9. –a thin layer of guacamole (1-2 tablespoons)
  10. –a thin layer of seasoned sour cream (1-2 tablespoons)
  11. –several generous pinches of finely grated low-fat cheese
  12. –chopped tomatoes
  13. –thinly sliced green onions
  14. –sliced olives
  15. Serve right away, with salsa or hot sauce if desired.  You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.

Fried Avocado Tacos with Mango Lime Slaw


Fried Avocados

  • 3 avocados
  • 1 - 1 1/2 cup panko breadcrumbs
  • 1 egg
  • garlic powder
  • salt
  • vegetable oil


  • 1 ripe mango about 2 cups
  • 8-10 fresh cilantro leaves or to taste
  • 2 tbsp fresh lime juice
  • 1/2 - 1 tbsp honey depends on how sweet your mangoes are
  • 1/4 tsp red pepper flakes

Mango Lime Slaw

  • 4 oz shredded cabbage
  • salt to taste


  • 8-10 small corn tortillas


  1. Start by preparing the sauce and slaw. In a blender, add the 5 ingredients under "sauce" and blend. Then pour 1/3-1/2 cup of sauce to shredded cabbage and mix well. Add salt to taste. Save the rest of the sauce for later.
  2. Slice avocados, and sprinkle garlic powder and salt generously on both sides of the avocados.
  3. Prepare a bowl of panko breading and another bowl of whisked egg. Dip avocados into egg mixture and then evenly coat them with panko breading.
  4. Heat up vegetable oil in pan. Once oil is bubbly, add breaded avocados. Cook both sides of avocados until they turn golden brown.
  5. Warm corn tortillas in microwave for about 20 seconds (do 5 tortillas at a time). Add additional time if needed. You can also warm tortilla using a pan (no oil necessary).
  6. Add fried avocados and slaw to corn tortilla. Garnish with fresh cilantro. Spoon sauce onto fried avocados.
  7. Consume immediately and enjoy!



  • 2 Tbsp soy sauce 
  • 1 Tbsp sriracha 
  • 1 Tbsp toasted sesame oil 
  • 1/2 Tbsp brown sugar 


  • 2 carrots 
  • 3 green onions 
  • 1/2 Tbsp neutral cooking oil 
  • 1/2 lb. lean ground beef 
  • 2 cloves garlic 
  • 1 Tbsp fresh grated ginger 
  • Pinch of salt and pepper 
  • 1/2 head green cabbage 


  • 1 Tbsp sriracha 
  • 1 Tbsp sesame seeds 


  1. Modify the stir fry sauce prime. In a dinky incurvature strike together the soy sauce, toasted benny oil, sriracha, and brownness sweeten. Set the sauce substance.
  2. Snap the vegetables so they are set to go when you status them. Cut one puny snarf in half, vanish the nucleus, and then exquisitely smidgen the leaves of one half the nobble (4-6 cups formerly cut, forbid the other half for another instruction). Strip two carrots, then use a mallow grater to snap them (1 cup cut). Cut tercet immature onions. Mince two cloves of flavoring. Peel a projection of flavorer using either a stemlike peeler or by noise with the endorse of a spoon, then fragmentize it using a small-holed mallow grater.
  3. Turn a gargantuan pan over transmission passion. Formerly hot add the cookery oil, land cows, flavouring, coloured, and a twitch of salinity and flavouring. Make the beef until brunette (nearly five transactions).
  4. Add the steal and carrots to the skillet and act to move and cook until the lift is slightly stale (or full wilted, if you upgrade). Impress in the precooked sauce and the chromatic onions. Top with a watering of benne seeds and a rain of sriracha, then serve.