Let me just say that I pride myself on making healthy recipes. I limit use of fats and refined carbohydrates and do my best to serve delicious, flavorful recipes that you can feel good serving your family.If you're cooking for children or guests that can't handle too much heat, you can always use original and add some cayenne or ground chipotle powder to kick up your individual dish.
Chipotle powder is smoky and delicious but, pretty hot so be careful. Let it be your new secret ingredient! My children who are 4, 7, and 9 can't handle heat at all so we are always improvising to keep everyone happy. If you like your food crazy hot, use the "me so spicy" and add some extra heat of your choice to really kick it up a notch!Play with your food and try new things. Add some crushed baked tortilla chips to add some crunch to these dishes. Remember, recipes are always better when you add something fresh in at the end.
The fire roasted tomatoes and fresh ingredients that go into our salsa definitely enhance almost any dish, so garnish with some nice cold Sarah N' Dippity salsa when you're done (a little avocado and sour cream doesn't hurt either).We usually keep Sarah N' Dippity Salsa in the fridge because it's great cold for dipping chips and crudites and for garnishing hot dishes.
Mix Sarah N'Dippity with hummus or spinach dip and spread on light toast or rice crackers for a guilt free snack!
Feel free to send in any recipes or suggestions that you may have and we'll post them with a big thank you!
Check out our new Tropiquila recipes, too!
Sarah N' Dippity Mexican Pizza
1 pizza crust (we used Pillsbury whole grain pizza crust)
1 can refried beans
3/4 tsp garlic powder
1 cup chopped chicken/ground protein of choice (feel free to skip this step and go vegetarian with mushrooms)
2/3 jar Sarah N' Dippity salsa + 1/3 for garnish
2 cups reduced fat shredded Mexican cheese
1 large zucchini sliced in rounds
Diced onions (we used green) and sour cream for garnishPreheat oven to 375 and pre-bake crust for 8-10min. Spread refried beans on hot crust to the edges and sprinkle garlic
powder on top. Then, add chicken and salsa on top of beans. Top with cheese and assort zucchini rounds as the final step.
Bake for another 10-12 minutes until crust is nice and toasty.
Remove from oven and sprinkle onions on top and serve with sour cream and cold Sarah N' Dippity Salsa.
Sarah N' Dippity Mexican Lasagna
1.5 lbs 93% lean ground turkey or beef
1 tsp salt divided in 2
1/8 tsp pepper
1 tsp. smoked paprika
1 can black beans drained and rinsed
1/4 large onion diced
3-4 cloves garlic
2 cups assorted diced veggies (zucchini and mushrooms work great)
1 jar Sarah N' Dippity salsa divided in thirds
Whole wheat or low carb tortillas for layering
8oz. reduced fat cheese of choice slices or shredded
Chopped cilantro and light sour cream for garnishPreheat oven to 350degrees. Brown turkey and season with 1/2tsp salt and 1/8tsp pepper. Remove turkey
and add in veggies, black beans and garlic and cook for 5 min until slightly tender. Add turkey back to the pan
after veggies have cooked and add in smoked paprika (this spice is amazing!) and 2/3 of a jar of
Sarah N'Dippity Me so Spicy Salsa.Spray a casserole dish with nonstick spray and layer tortillas on bottom. Spread an even layer of ground
meat/veggie mix on top of tortillas. You can add cheese on top if you desire, but I try to keep the fat content
down and only add it to the very top layer. Make another layer of tortillas and then top with meat/veggie
mixture.Finish off with cheese and bake for 20-30 min at 350 degrees. Let rest for a minimum of 5 min and garnish
with chopped cilantro.Serve with Sarah N'Dippity Salsa and sour cream on the side.Serves 6 really hungry people.
Sarah N' Dippity Chipotle Chili
1.5 lb ground Beef 90% lean or ground turkey 93% lean
1 can chili beans or kidney beans rinsed and drained
1 can black beans rinsed and drained
1 1/2 cups water
1/2 large onion diced
4 large cloves garlic minced
1 small green pepper diced
2-3 ribs celery diced
2 dry bay leaves
1 tbsp chili powder (it is chili we're making)
1 tsp salt
1 tsp. dried oregano
1/4 cup ketchup
1 jar Sarah N' Dippity Salsa (Me So Spicy)Optional Garnish:
Chives (green onions)Brown beef over high heat breaking up the pieces ( a whisk works really well). Add onions, garlic, green pepper, celery
and bay leaves. Cook over medium heat until tender, about 7 minutes. Add beans, water, ketchup and 2/3 jar
Sarah N' Dippity Salsa and bring to boil. Simmer over low heat for 10-15 minutes. Serve with a dollop of sour cream,
Sarah N' Dippity salsa and chives.Serves 4-6
Sarah N' Dippity Tacos (or Lettuce Cups)!1 lb ground 90% lean ground beef (turkey'll work, too!)
Hard shell taco shells and/or soft flour tortillas, or butter lettuce cups to go low carb
1 tsp olive oil
1 tbsp minced garlic
1/2 tsp hot pepper flakes
1/4 cup water or broth of choice
1 jar Sarah N' Dippity Salsa1 packet of taco seasoning or make your own with
1 tbsp chili powder, 1/2 tsp cumin, salt, oregano and 1/4 tsp black pepperGarnish with:
Chopped veggies such as lettuce, tomatoes, onions, and cilantro
Extra Sarah N' Dippity salsa
Shredded cheddar cheese
Preheat skillet and add in oil. Brown ground beef and add the garlic and chili flakes and cook for 2-3 minutes. Add taco
seasonings and water and bring to boil. Reduce heat and add in half jar of salsa. Simmer for 4-5 minutes. Serve
immediately and serve with garnishes, taco shells and remaining half jar of salsa.
Sarah N' Dippity Eggs!
6 whole eggs
3 additional egg whites
Cooking spray or 1 tsp. olive oil
1 tsp adobo seasoning or 1/2 tsp salt and 1/4 tsp granulated garlic
Freshly ground black pepper to taste
3 tbsp Sarah N' Dippity Salsa
1/4 cup reduced fat sliced or shredded cheese of choiceHeat skillet on medium high. Meanwhile crack 6 whole eggs, 3 egg whites, seasoning and salsa in a mixing bowl and
whisk or scramble. Coat hot skillet evenly with oil or spray and simply add in egg mixture. Scramble eggs on medium
heat and when no longer runny, turn it off heat and sprinkle with cheese. Let sit for a few minutes or until cheese melts.
Serve extra salsa on the side for garnish.Serves 4.
Sarah N' Dippity Stew with Rice1.5-2 lbs lean beef (preferably sirloin)
2-3 tbsp flour
1 cup water
1/2 onion chopped
5 cloves garlic chopped
2 cups vegetable of choice (green beans would be great)
1 tsp salt
freshly ground pepper
1 jar Sarah N' Dippity Salsa
Hot cooked riceCut beef into bite sized chunks, sprinkle with flour and season with salt and pepper. Heat dutch oven or soup pot on high
heat and add 2tsp olive oil. Brown beef on all sides, scraping up bits. Add onion and garlic and continue to saute on
medium heat for 3-4 minutes.Add veggies. I like to use green beans, but most quick cooking veggies will work, too. Carrots or potatoes will also work,
just be sure to cut them into smaller pieces and allow 5-8 extra minutes cooking time with the lid on. Add water and
continue to scrape up brown bits and lower heat to medium low for 7-8 minutes. Add in Sarah N' Dippity Salsa and
allow to flavors to combine for another 7-8 minutes. Serve over hot cooked rice. Try brown rice for extra filling fiber.Serves 6
Sarah N' Dippity Meatloaf
2.5 lbs 90% lean ground beef or a mix of ground beef and ground turkey
1 jar Sarah N' Dippity Salsa (plus 1/4c bbq sauce optional)
1.5 tsp. salt
1/2 cup bread crumbs (whole wheat work, too)
1/4 cup quick cooking oats (optional for extra fiber)
1 tbsp grill seasoning
3 cloves garlic mincedPreheat oven to 375. Mix 3/4 of a jar Sarah N' Dippity Salsa, ground meat and remaining ingredients together until
combined. Feel free to grate in a zucchini to the mixture before cooking to add in a serving of veggies.Place mixture in loaf pan and cover with remaining salsa (and bbq sauce if you like a little added sweetness).Bake for one hour or until cooked through. Allow to rest 10 minutes before serving. Garnish with some salsa and enjoy!Serves 6
2 lbs chicken breast, butterflied open
salt and pepper to taste
1-2T of light oil or butter
1 jar Tropiquila Salsa
green onions or cilantro for garnish (optional)
Simply heat up pan with oil or butter. Season chicken with salt and pepper. Sear on each side for about 3 minutes. Add in a half to 3/4 of a jar of Tropiquila salsa. Lower heat to low and heat until chicken is cooked through, about 5-7 minutes depending on thickness. Serve with addition cold Tropiquila and garnish with green onions or cilantro (optional).
Tropiquila, Cream Cheese and Crackers,
It's that simple. Pour half a jar of Tropiquila over a block of cream cheese and serve with your favorite crackers or pretzels!
Tropiquila Fish Tacos
1.5-2lbs fresh or thawed white fish (I used Tilapia)
1 zucchini or other veggie of choice, sliced
salt and pepper to taste
1/4 cup fresh cilantro chopped
1tsp seafood seasoning such as Old bay or any paprika mix
1/2 jar Tropiquila Salsa
cooked brown rice
Heat up a large pan with butter and season fish with seafood seasoning, salt and pepper. You may want to cook fish in two batches in order to get a nice sear on both sides. Place fish in pan and sear for 2 minutes on each side on med high heat until lightly browned. Add in veggies of choice and season with salt and pepper and allow everything to cook for another few minutes until vegetables are tender crisp. Spoon into tortillas with rice, if desired and a generous spoonful of Sarah N'Dippity Tropiquila Salsa and some chopped cilantro.
Tropiquila Grill over Rice
1.5-2 lbs meat of choice
1.5-2T olive oil
1.5 tsp granulated garlic or garlic powder
1T rosemary or blackening seasoning for chicken
salt and pepper
1 jar Tropiquila Salsa
Cooked rice (made with coconut milk, if possible)
Let meat sit out at room temperature for 10-20 minutes before cooking. I used butterflied chicken breasts and sirloin steak in this recipe, but feel free to use any cut of boneless, tender meat. Season meat with salt, pepper, garlic and rosemary. I sprinkled a little blackening spice onto the chicken, as well. Then, pour some olive oil on both sides to prevent sticking and moisten the meat.
Place chicken on a preheated grill at medium- medium high heat for a few minutes on each side. Place beef on preheated grill on high heat for about 4 minutes per side depending on the thickness of your steak (4 minutes per side was good for medium, with some pink for us).
Feel free to baste meat while cooking with a little Tropiquila. Allow meat to rest for 5-10 minutes or so. Slice and serve over rice of choice and top with Tropiquila. This is absolutely amazing!