Smoky Paprika Chicken Tacos

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 10g
• Carbs: 26g
• Protein: 22g

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tsp of smoked paprika
• 1 tsp of garlic powder
• 1/2 tsp of cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup of diced tomatoes
• 1/4 cup of diced red onion
• 1/4 cup of chopped cilantro
• Lime wedges for serving

Directions:

• Combine sliced chicken, smoked paprika, garlic powder, cumin, salt and pepper. Mix well.
• Heat a skillet over medium heat and cook the seasoned chicken until cooked.
• Warm the corn tortillas in the skillet or microwave.
• Assemble tacos with chicken, avocado slices, diced tomatoes, red onion and cilantro.
• Serve with lime wedges for squeezing over the tacos.

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Stuffed Bell Peppers

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 6g
• Carbs: 45g
• Protein: 12g

Ingredients:

• 4 large bell peppers
• 1 cup of cooked quinoa
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 cup of diced tomatoes
• 1/2 cup of shredded cheddar cheese
• 1 tsp of smoked paprika
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove seeds and membranes.
3. Mix cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, smoked paprika, salt and pepper.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
5. Bake for 25-30 minutes until the peppers are tender and the filling is heated.
6. Serve hot.

Chorizo and Potato Hash

Prep Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 380
• Fat: 22g
• Carbs: 25g
• Protein: 20g

Ingredients:

• 2 chorizo sausages, sliced
• 2 large potatoes, diced
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1 tsp of smoked paprika
• Salt and pepper to taste
• 4 eggs
• Chopped parsley for garnish

Directions:

1. Heat a skillet over medium heat and cook the chorizo slices until browned.
2. Remove from the skillet and set aside.
3. In the same skillet, add diced potatoes and cook until golden and crispy.
4. Add chopped onion, diced red bell pepper, minced garlic, smoked paprika, salt and pepper.
5. Cook until vegetables are tender.
6. Return the cooked chorizo to the skillet and mix well.
7. Make four wells in the hash mixture and crack an egg into each well.
8. Cover and cook until eggs are set to your liking.
9. Garnish with chopped parsley before serving.

Shrimp and Chorizo Skewers

Prep Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 20g
• Carbs: 4g
• Protein: 28g

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 2 chorizo sausages, sliced
• 1 lemon, juiced
• 2 cloves of garlic, minced
• 2 tbsp of olive oil
• 1 tsp of smoked paprika
• Salt and pepper to taste

Directions:

1. Mix lemon juice, minced garlic, olive oil, smoked paprika, salt and pepper.
2. Add shrimp to the bowl and toss to coat.
3. Marinate for 15 minutes.
4. Thread marinated shrimp and sliced chorizo alternately onto skewers.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill skewers for 2-3 minutes per side until shrimp are pink and cooked.
7. Serve hot with your favorite dipping sauce.

Beef and Potato Empanadas

Prep Time: 30 minutes
Total Time: 55 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 18g
• Carbs: 25g
• Protein: 14g

Ingredients:

• 1 lb of ground beef
• 2 large potatoes, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tsp of smoked paprika
• Salt and pepper to taste
• 2 sheets of store-bought pie crust
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, brown ground beef over medium heat.
3. Add diced potatoes, chopped onion, minced garlic, smoked paprika, salt and pepper.
4. Cook until potatoes are tender.
5. Roll out the pie crust and cut it into circles using a cookie cutter or a glass.
6. Spoon beef and potato mixture onto each pie crust circle.
7. Fold over and crimp edges with a fork to seal.
8. Place empanadas on a baking sheet lined with parchment paper.
9. Brush the tops with beaten egg.
10. Bake for 20-25 minutes until golden brown.
11. Serve warm.

Lamb and Eggplant Stew

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes

Nutrition Facts:

• Calories per serving: 340
• Fat: 18g
• Carbs: 20g
• Protein: 25g

Ingredients:

• 1 lb of lamb shoulder, diced
• 1 eggplant, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 2 cups of beef broth
• 1 tsp of smoked paprika
• 1/2 tsp of cumin
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. In a large pot, brown diced lamb over medium heat.
2. Add chopped onion and minced garlic and cook until softened.
3. Stir in diced eggplant, diced tomatoes, beef broth, smoked paprika, cumin, salt and pepper.
4. Bring to a simmer.
5. Cover and let simmer for 45 minutes to 1 hour until the lamb is tender and flavors are well combined.
6. Serve hot, garnished with chopped parsley.

Grilled Swordfish with Romesco Sauce

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 20g
• Carbs: 5g
• Protein: 30g

Ingredients:

• 4 swordfish steaks
• 1/4 cup of almonds
• 1 roasted red bell pepper
• 2 cloves of garlic
• 2 tbsp of olive oil
• 1 tbsp of sherry vinegar
• Salt and pepper to taste

Directions:

1. Preheat the grill to medium-high heat.
2. Season swordfish steaks with salt and pepper.
3. Grill swordfish steaks for 4-5 minutes per side until cooked.
4. Combine almonds, roasted red bell pepper, minced garlic, olive oil and sherry vinegar.
5. Blend until smooth.
6. Serve grilled swordfish steaks with romesco sauce on top.

Chickpea and Spinach Stew

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 5g
• Carbs: 45g
• Protein: 15g

Ingredients:

• 2 cans of chickpeas, drained and rinsed
• 4 cups of fresh spinach
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 2 cups of vegetable broth
• 1 tsp of smoked paprika
• 1/2 tsp of cumin
• Salt and pepper to taste

Directions:

1. Sauté chopped onion and minced garlic until softened.
2. Stir in drained chickpeas, diced tomatoes, vegetable broth, smoked paprika, cumin, salt and pepper.
3. Bring to a simmer.
4. Add fresh spinach and cook until wilted.
5. Serve hot.

Cauliflower Rice Paella

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 160
• Fat: 4g
• Carbs: 25g
• Protein: 8g

Ingredients:

• 1 head of cauliflower, grated
• 1 onion, chopped
• 1 red bell pepper, diced
• 1 cup of frozen peas
• 1 can of diced tomatoes
• 1 tsp of smoked paprika
• 1/2 tsp of saffron threads
• Salt and pepper to taste
• Lemon wedges for serving

Directions:

1. In a large skillet, sauté chopped onion and diced red bell pepper until softened.
2. Stir in grated cauliflower, frozen peas, diced tomatoes, smoked paprika, saffron threads, salt and pepper.
3. Cook until cauliflower is tender.
4. Serve hot with lemon wedges for squeezing over the paella.

Beef and Mushroom Pinchos

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 14g
• Carbs: 6g
• Protein: 30g

Ingredients:

• 1 lb of beef sirloin, cut into cubes
• 1 cup of mushrooms, sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water

Directions:

1. Heat olive oil over medium heat.
2. Sauté chopped onion and minced garlic until softened.
3. Add beef sirloin cubes and cook until browned on all sides.
4. Stir in sliced mushrooms, smoked paprika, salt and pepper.
5. Cook until mushrooms are tender.
6. Thread beef and mushroom mixture onto wooden skewers.
7. Grill skewers for 2-3 minutes per side until beef is cooked to your liking.
8. Serve hot.

Grilled Vegetable Salad with Romesco Sauce

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 150
• Fat: 8g
• Carbs: 20g
• Protein: 3g

Ingredients:

• 2 zucchinis, sliced lengthwise
• 2 red bell peppers, halved and seeded
• 1 eggplant, sliced
• 1 red onion, sliced
• 2 tbsp of olive oil
• Salt and pepper to taste
• Romesco sauce for serving

Directions:

1. Preheat the grill to medium-high heat.
2. Brush-sliced zucchini, red bell peppers, eggplant and red onion with olive oil.
3. Season with salt and pepper.
4. Grill vegetables for 3-4 minutes per side until tender and grill marks appear.
5. Arrange grilled vegetables on a serving platter.
6. Serve with romesco sauce on the side.

Almond Cake 

Prep Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts:

• Calories per serving: 220
• Fat: 15g
• Carbs: 18g
• Protein: 7g

Ingredients:

• 1 1/2 cups of almond flour
• 1 cup of granulated sugar
• 4 eggs
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 tsp of almond extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch cake pan.
3. Beat almond flour, granulated sugar, eggs, lemon zest, orange zest and almond extract until smooth.
4. Pour batter into the prepared cake pan.
5. Bake for 25-30 minutes until golden and set.
6. Let cool completely before removing from the pan.
7. Dust with powdered sugar before serving.

Orange Flan

Prep Time: 20 minutes
Total Time: 5 hours

Nutrition Facts:

• Calories per serving: 280
• Fat: 8g
• Carbs: 45g
• Protein: 8g

Ingredients:

• 1 cup of granulated sugar
• 1/4 cup of water
• 4 eggs
• 1 can (14 oz) of sweetened condensed milk
• 1 cup of whole milk
• Zest of 1 orange
• 1 tsp of vanilla extract

Directions:

1. Preheat oven to 350°F (175°C).
2. Heat granulated sugar and water over medium heat, stirring until sugar is dissolved.
3. Continue cooking without stirring until the syrup turns golden brown.
4. Pour caramelized sugar into the bottom of a 9-inch round cake pan, tilting to coat the bottom evenly.
5. Beat eggs, sweetened condensed milk, whole milk, orange zest and vanilla extract until well combined.
6. Pour the mixture over the caramelized sugar into the cake pan.
7. Place the cake pan in a larger baking dish.
8. Pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan.
9. Bake for 50-60 minutes until the flan is set.
10. Let cool before refrigerating for at least 4 hours or overnight.
11. To serve, run a knife around the edge of the pan and invert onto a serving plate.

Chilled Rice Pudding 

Prep Time: 5 minutes
Total Time: 3 hours

Nutrition Facts:

• Calories per serving: 220
• Fat: 4g
• Carbs: 40g
• Protein: 6g

Ingredients:

• 1 cup of Arborio rice
• 4 cups of whole milk
• 1/2 cup of granulated sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 1/2 cup of raisins (optional)
• Ground cinnamon for garnish

Directions:

1. Combine Arborio rice, whole milk, granulated sugar, cinnamon stick, lemon zest and raisins (if using).
2. Bring to a simmer over medium heat, stirring frequently.
3. Reduce heat to low and simmer gently for 30-40 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
4. Remove from heat and let cool slightly.
5. Remove the cinnamon stick and transfer the rice pudding to serving dishes.
6. Refrigerate for at least 2 hours or until chilled.
7. Serve cold, sprinkled with ground cinnamon.

Fig and Walnut Cake

Prep Time: 20 minutes
Total Time: 1 hour 15 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 12g
• Carbs: 40g
• Protein: 4g

Ingredients:

• 1 1/2 cups of dried figs, chopped
• 1 cup of boiling water
• 1/2 cup of unsalted butter, softened
• 1 cup of brown sugar
• 2 eggs
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 1/2 cup of chopped walnuts

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch cake pan.
3. In one bowl, pour boiling water over chopped dried figs and let sit for 10 minutes.
4. In another bowl, cream softened butter and brown sugar until light and fluffy.
5. Beat in eggs one at a time.
6. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg.
7. Gradually add the dry ingredients to the creamed mixture.
8. Fold in soaked figs and chopped walnuts.
9. Pour batter into the prepared cake pan.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Let cool before slicing and serving.