TEXAS STYLE CHILI
Brown 1 lb. ground meat of choice until done
Add 5 tbsp. of Adkins chili seasoning
1 small can of tomato sauce
1 chopped onion and 1 cup of water
Mix well and simmer for at least one hour, adding water as needed
* for true Texas style chili: use beer in place of water*
ADKINS ELOTES
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2 Cans No Salt Added Corn, drained
1 Cup Mayo
2 Tablespoons Adkins Chili Lime Seasoning
Top with Cojita Cheese Adkins Lemon Pepper and Adkins Chili Seasoning
Combine Corn, Mayo, Adkins Chili Seasoning and Lime juice to taste to pan. Cook on Medium heat until warm and well combined.
CODY'S SPINACH ENCHILADAS
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SAUCE INGREDIENTS
½ Jalapeno, finely chopped use whole jalapeno
for spicy, remove seeds for mild
½ Onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons avocado oil
2 15oz cans tomato sauce
1 cup water
4 Tablespoons Adkins Chili Seasoning
1 Teaspoon sea salt
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FILLING INGREDIENTS
2 Teaspoon Adkins Chipotle
½ Onion, diced
2 Tablespoons Avocado Oil
Box of Spinach
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FILLING
Dice half onion. Add to preheated 12’ cast iron skillet with two tablespoons Avocado oil cook 5 minutes. Add spinach cook 2 minutes add seasoning and cook until done. Stuff spinach in cooked corn tortillas add cheese if you’d like.
Add ½ Cup Avocado Oil to SKILLET ON medium-low. Lightly fry corn tortillas 30 seconds a side. Fill corn tortillas with filling rollup, put in pan top with sauce then bake 15 minutes in a preheated 350 degree oven.
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SAUCE
Finely chop jalapeno, garlic, and onion. Heat sauce pan on medium heat add oil let warm for a minute add onion and jalapeno cook 5 minutes add garlic cook for 2 minutes add tomato sauce, water, Adkins Chili Seasoning
Lemon Pepper & Cajun Fish with Creamy Tomato Sauce
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Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
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4 white fish fillets (mahi-mahi, seabass, or halibut work great)
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1/4 cup all-purpose flour
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Adkins Lemon Pepper Seasoning - about 1 tsp (to taste)
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Adkins Cajun Seasoning - about 1 tsp for sauce (to taste)
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2-3 tbsp olive oil
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2 tbsp salted butter
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1 shallot, thinly sliced
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3 garlic cloves, chopped or grated
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1 1/2 cups cherry tomatoes, halved
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1 tsp fresh thyme leaves (or a pinch of dried thyme)
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3/4 cup milk
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2 oz cream cheese
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1/4 cup grated Parmesan cheese
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Juice of 1 lemon
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4 cups kale or spinach (your choice!)
Instructions:
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Prep the Fish: Pat your fish fillets dry with a paper towel (this helps them crisp up). Generously season both sides with Adkins Lemon Pepper Seasoning. Spread the flour in a shallow bowl and lightly dredge each fillet, coating both sides. Shake off any excess.
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Cook the Fish: Heat olive oil in a large skillet over medium heat until it shimmers. Add the fish and cook for 2-3 minutes per side, until golden brown and cooked through. (Pro tip: Don’t overcrowd the pan!) Transfer the fish to a plate and set aside.
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Make the Sauce: In the same skillet, melt the butter over medium heat. Toss in the shallots, garlic, cherry tomatoes, and thyme. Cook, stirring occasionally, until the garlic is fragrant and the tomatoes soften, about 2 minutes. Sprinkle in about 1 tsp of Adkins Cajun Seasoning (adjust to your spice preference). Pour in the milk, add the cream cheese, and reduce the heat to low. Stir constantly until the sauce is smooth and creamy, about 3 minutes.
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Finish It Up: Stir in the Parmesan and kale (or spinach), cooking until the greens wilt, 3-5 minutes. Squeeze in the lemon juice for a bright kick. Gently slide the fish back into the skillet, nestling it into the sauce. Let it warm through for 2-3 minutes.
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Serve & Enjoy: Divide the fish among plates, spoon that luscious sauce over the top, and dig in! Pair it with crusty bread, rice, or just enjoy it as is for a low-carb delight.