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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


2 Teaspoon Adkins Chipotle
½ Onion, diced
2 Tablespoons Avocado Oil
Box of Spinach
Cheese if you’d like


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 and salt


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 8inch Skillet (preferably cast iron) 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.


16oz Sour Cream
3 Tablespoons Rosemary & Herb
Juice from one Lemon and a little zest
(2 Teaspoon Cayenne Pepper for spicy)

Put all in bowl mix well. Top with light dusting of Adkins Rosemary & Herb Seasoning


2 Cans No Salt Added Corn, drained
1 Cup Mayo (best with Just Mayo brand)
2 Tablespoons Adkins Chili Seasoning
1-2 Limes, juiced

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.


2 Cans No Salt Added Corn, drained
1 8oz Package Cream Cheese
1-2 Tablespoon Adkins Cajun Seasoning

Combine Corn, Cream Cheese and Seasoning in pan. Cook on medium heat until warm and well combined.

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