Meals made easy with Orrginton Farms

If there’s one thing I love- it’s an easy meal that doesn’t have to sacrifice flavor for simplicity. Orrington Farms helps make that possible with their variety of meal creations, broth bases, and seasoning packets.

Here are some of my favorites that I keep stocked in my pantry for easy meal preps for the week!

I’m a sucker for a good taco recipe- and what’s better than a grilled taco?!? The right answer is… NOTHING.

Here’s how!

Grilled Pork Carnitas Tacos

1 package of Orrington Farms carnitas meal creations

2 lb. pork butt/shoulder

1 cup water

1 package of Tortillas

1 package of Panela Mexican cheese

Taco sauce/hot sauce/ sriracha to drizzle

Mix the Orrington Farms seasoning packet with the water and let dissolve. (I slow cooked my pork, but the packet also includes instructions for baking or pressure cooking.) Put the meat in the slow cooker and pour the sauce over the top. Cook on med/low for 9 hours or until tender. Shred the pork and allow it to sit in the remaining sauce while you fry the panela cheese in a skillet. If you haven’t had panela cheese trust me- it’s a game changer here! Heat your grill to high, lay your tortillas on the grill and fill them with the pork carnitas and panela then fold over. Flip when grill lines appear. Drizzle with the sauce of your choice and enjoy!

Sauce- Even parts Sour cream & avocado with a squirt of lemon juice, garlic powder and salt

Do you ever have a package of chicken, and you can’t decide what to make with it? I know I get tired of cooking the same thing with my chicken and I am always looking for new recipes to make. Try this one for your family dinner next week!

Slow Cooked Southwest Chicken Taquitos

1 Orrington Farms southwest style chicken slow cooker packet

1 can tomato paste

1 cup water

2 pounds chicken breast

Queso (I make mine homemade with butter, flour, milk, and Mexican blend cheese)

1 pack mini street taco tortillas (I like the flour ones better)

In your Instant Pot or clow cooker mix the water, tomato paste, and southwest packet. Add in the chicken and combine so that the sauce covers the chicken. Cook on medium for 8-9 hours.

Preheat oven to 400F. Shred chicken. Spread a TBS of queso on each tortilla and add a couple of TBS of the shredded chicken (be sure not to over fill). Roll the tortillas, I use a little queso on the edge of the shells to hold them together. Spray with olive oil. Bake for 15ish minutes or until crispy and golden brown. Serve with salsa, guacamole, and sour cream.

These are also perfect to freeze and reheat in the air fryer later!

I used to hate to meal prep, but I realized it was because I got tired of eating the same thing all week and it’s hard to come up with healthy balanced meals to prep that will last for a few days. Chicken orzo bowls have been added to our meal prep rotation and let me tell you- they do not disappoint!

Grilled Chicken Orzo Bowls

1.5 Pounds chicken breast (I slice them down the middle if they are too thick, so they cook more evenly)

Orrington Farms chicken broth base & seasoning

8 oz of orzo

veggies (I used green beans, onions, carrots, roasted corn, and tomatoes)

fresh herbs (I used parsley, basil, chives and garlic)

salt, pepper, lemon juice

balsamic honey dressing

Marinade chicken in a balsamic honey dressing (I tossed mine in a container and made sure the chicken was covered and let sit overnight in the refrigerator). Follow the instructions on the package to make the chicken broth (water + @orrington farms). Bring the broth to a boil and add the orzo. While the orzo is boiling sauté veggies in a cast iron skillet. Then cook the chicken in the skillet on high. Let the chicken rest while you season the orzo with the fresh herbs, salt, pepper, and a splash of lemon juice. Slice the chicken breast and place on top of orzo with the sauteed veggies.

My favorite product line from Orrington Farms is their broth bases. Who has room for gallons of broth in their pantry and most recipes need some sort of broth (slow cooker recipes, braising, pastas- you name it!) I also like that I don’t have to waste half a can of broth if I don’t need it. Instead, I can make the exact amount of broth that I need for my recipes without sacrificing any of the taste.

Let me know if you make anything using Orrington Farms products and tag me on Instagram with your recipe! @katiescardiokitchen

Low carb beef and zucchini enchiladas

I have always been a sucker for a good enchilada. I mean- who doesn’t love a warm gooey tortilla stuffed with meat and cheese and lathered with red sauce? Sign me up!

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So, as Ted and I have been trying to stay on the healthy eating wagon during our week day meals I figured I’d make us some healthy enchiladas! Ya’ll know how I feel about Mexican food after all.

So here’s my take on a healthy enchilada! And as always- if you make them at home, tag me on Instagram so I can see them! @Kburg21

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Here’s what you’ll need:

½ lb lean ground beef

¼ cup onion chopped

½ zucchini diced

½ cup frozen corn

½ cup diced grape tomatoes

1 can Old El Paso enchilada sauce (I like the medium one)

4 Tumaro’s carb wise wraps

LaTourangelle Sunflower Oil

Taco seasoning (I like FreshJax)

¾  cup shredded Sargento Mexican Cheese

A dash of Twang Chile lime seasoning

 

First, brown the ground beef in a skillet on medium and season it with your taco seasoning. Once it’s cooked toss the ground beef into a bowl and throw the onions and zucchini into the skillet for 3-4 minutes with some sunflower oil -just enough to soften them.

In a non-stick pan pour ¼ of your can of enchilada sauce into the bottom (just enough to cover the pan).

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Now it’s time to assemble! Line the tortillas with the meat, zucchini, onions, and cheese and drizzled a tablespoon of the enchilada sauce inside each one before rolling them up. Roll the enchiladas as tight as you can and lay them seam down into the pan. Pour the sauce over the top of your enchiladas and top with cheese and a sprinkle of Twang Chile lime- them cover with foil and bake at 350 for 30 minutes. Remove the foil and broil for 3 minutes on high. BOOM. That’s it!

 

 

 

We paired ours with fresh guac, fried Cacique cheese and Trader Joes low sodium Tortilla chips!

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Hope you make them- and like them as much as we did!

Zucchini Taco Boats!

Who doesn’t love a good taco?! I mean.. if you answered “me!” – are you even human?!

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But for real… tacos are life… and these Zucchini taco boats sure hit the spottt, you know what spot I’m talkin’ about right!? The one that makes you close your eyes, sit back and just say “mmmmm” that was good.

The best part- they are low carb and SUPER easy to make!

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Here’s me perfect low carb recipe- just in time for Cinco de Mayo!

What you’ll need…

  1. 2 zucchini
  2. Beef
  3. Taco seasoning (I used Twang chile lime and Daks sodium free taco blend)
  4. Corn bean salsa
  5. Avocado
  6. Mexican cheese
  7. Tomatoes

Slice the 2 zucchini’s in half and scoop out some of the zucchini forming little boats. Drizzle them with olive oil and a sprinkle of Twang chili lime seasoning then toss them in the toaster oven at 350 for about 8 minutes.

Meanwhile cook your beef and season it up with some taco seasoning! Now mix in the salsa.

When your zucchini is semi-soft layer them with a little Mexican cheese blend and load the boats with the meat and salsa mixture! Now- back in the toaster oven for about 5-6 minutes.

Garnish with diced avocado, a drizzle of Ole white queso, and a sprinkle of Chile lime seasoning and BOOM! Dinner is served!

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Great paired with some blue corn LateJuly tortilla chips and guacamole!

Tag me on Instagram if you make ‘enough! Can’t wait to see! @kburg21

Baked Delicata Squash!

I have been waiting all dang summer for it to be fall so that I could get my hands on a delicata squash again. If you haven’t experienced the goodness of this squash- trust me, you have been missing out! Delicata squash is the king of all squash, its time to up your squash game! I’m all about seasonal eating. Why would I eat strawberries in the middle of the winter when I know they won’t be at the top of their game? Well with fall comes pumpkin, apple, and squash season!

Delicata squash is suppppperr easy to cook, and has a sweet flavor that leaves me swooning every single time I make it! Unfortunately they are not the easiest produce to find. However, Trader Joes never disappoints with my fall time favorites and I even spotted them at Whole Foods last week too!

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First, throw that sucker in the microwave for about 2 minutes so that it’s soft enough that you can cut it in half without also cutting off one of your limbs…trust me- this is necessary. Now, scoop out all the seeds and it’s ready to bake! Drizzle your squash with your favorite EVOO and toss it in your oven [I use my toaster oven] at 350 for about 8 minutes. Then it’s time to fill that bad boy up!

The good thing about delicata is that you can eat the skin! It bakes really well and becomes very tender. My favorite way to cook delicata squash is with an Italian spin. Here’s what I used on mine!

 

Ingredients

While your squash is cooking, cook your meat! Then scoop it into the squash with the mozzarella and top it with the marinara! Now, time to bake for about 10 minutes. I took mine out after 10 minutes and added a little more sauce and cheese on top and then broiled it until the cheese got melty and brown (a couple of minutes give or take.)

 

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Wahh-laaa! Easy peasy! And its’s great as a meal prep because it heats up well and doesn’t get all soggy!

Enjoy! And tag me if ya make it! #katiescardiokitchen @kburg21