This Chicken Sausage with Zucchini is the perfect quick and easy meal for those busy weekday nights……that is also Gluten Free and Paleo!

Being on a strict diet I have learned that most meals that I am able to eat cannot be prepared quickly.  That can make it really tough when sometimes you just want, or need, a quick meal!  I have been following the AIP protocol to help get rid of some other autoimmune symptoms that were not going away with just my gluten free diet.  One thing I can have is sausage as long as it is organic, gluten free, and doesn’t have any other ingredients that are on the food no-no list.  I found a few sausages that work for me and are great for a quick lunch or dinner!

These ones I find at Sprouts.

These ones I get at Costco.  Both are super yummy and will work great in this recipe.  I say recipe but there is really not much to it and more of an idea!  I will share the basic amounts that I used but of course this is so easy to customize and add more or less depending on the size of your group.

In a large skillet over medium heat add some avocado oil.  This is what I use below.  I switched to avocado oil whenever I am going to be cooking with heat because it has a high smoke point.  Last time I was at Costco I saw they finally carry the big bottles of this! (This is not the big bottle in the picture.)

To the skillet add diced onion.  Then slice up the zucchini and add that to the skillet.  Stir around and season to taste with pink salt, pepper, and a little garlic powder.  Feel free to add more avocado oil while cooking if needed.  I often like to.  Continue cooking and occasionally stirring while you slice up the sausage.  I like to slice it on a diagonal.  Add in the sausage and heat through until warm, both of the sausages I pictured above are already cooked.

That is it!  A super quick and easy meal that is healthy and really yummy too!

Here is your printable recipe!

Chicken Sausage Wish Zucchini

 

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This is a great quick and easy meal that is gluten free and paleo!!

Author: A Fireman's Wife

Ingredients

• 4-5 Tablespoons Avocado Oil or more
• ½ cup onion, chopped
• 2-4 zucchinis sliced (depending on the size, 2 large or 4 small will work)
• 4 organic pre-cooked chicken sausage links
• Pink salt to taste
• Freshly ground black pepper to taste
• garlic powder to taste

Instructions

1. In a large skillet over medium heat add the avocado oil.
2. To the skillet add the diced onion. Then slice up the zucchini and add that to the skillet. Stir around and season to taste with pink salt, pepper, and a little garlic powder. Feel free to add in more avocado oil while cooking if needed.
3. Continue cooking and occasionally stirring while you slice up the sausage. I like to slice it on a diagonal. Add the sausage to the skillet and heat through until warm.
4. When the zucchini has finished cooking to your liking you are ready to serve!

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XOXO

JEN

Organic Chicken Sausage With Zucchini

for a quick gluten free and AIP friendly meal!

These chicken lettuce tacos are so yummy and great if you are trying to avoid grains or are on any kind of diet like Keto, Paleo, or AIP!

So after being diagnosed with celiac disease, and now also 3 of my kids, my husband on the Keto diet to get healthy and loose weight, we definitely have lots of diet restrictions around here!  I was still having other autoimmune symptoms, even after going gluten free, so I have taken it a step further and eat mostly grain, corn, nut, egg, and nightshade free too.  So far it seems to be helping eating foods that help calm my immune system and not inflame it!  I will cheat once a month or so and have something made with almond or gluten free flour and eggs but it is more of the exception for a holiday or special day and not the norm.

Wanting and having tacos on my crazy restricted diet can make it challenging so I became creative with using lettuce for a shell, a tomato free salsa, and seasoning that also excludes tomatoes and peppers.  So far it has been a hit and even my picky boys enjoy them too.  Now I am not going to tell you that they taste like regular tacos at all, but they are a great substitute when diet changes are necessary or if you just want a yummy healthy meal!

Instructions:

For the salsa gather your mangos, kiwi, lime, cilantro, onion any color (sorry not pictured), and salt and pepper (omit pepper for AIP).

To make it easy I just use frozen organic mangos.  I fill up my two cup glass measuring cup all the way to the top with mangos and then I dice them up into about 1/2 inch pieces.  Add mangos to a medium bowl and then add diced kiwi, chopped onion, cilantro, lime and Himalayan pink salt and fresh ground black pepper to taste.  Mix it all up.  Taste and add more salt and pepper if needed.  

Here is what you need for the chicken.

Heat your skillet on medium with about 3-4 tablespoons avocado oil.  I actually use avocado oil in place of olive oil now whenever I am heating the oil because it has a high smoke point and olive oil does not.  I save olive oil for using in dressings or sauces that are not being heated.  Slice up the chicken into small slices and add to to the pan.

Season to taste with turmeric, garlic powder, onion powder, oregano, salt and pepper (omit for AIP).  I season this pretty heavily with a couple rounds because that is where you are going to get most of your flavor.  Once the chicken is cooked feel free to taste and add more if needed.

Wash and prepare the lettuce.  I have used both green leaf and iceberg for this.  Green leaf is more nutritious and iceberg is easier to get perfect little lettuce boats.  For iceberg cut off the end and then separate out all the lettuce.  For green leaf separate and wash.  Let dry and set aside. 

Slice up an avocado into thin slices.  I make the slices while the avocado is still in its shell and then I take a large spoon and gently scoop it out.  

Now it’s time to assemble the taco.  In your lettuce add chicken, salsa, avocado slices and season with additional pink salt.

Enjoy!  Here is your printable recipe!

Chicken Lettuce Tacos With Mango Kiwi Salsa and Avocado

 

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These are perfect if you are on the Paleo, Keto, or AIP diet!

Author: A Fireman's Wife

Recipe type: Chicken Lettuce Tacos

Ingredients

• Salsa
• 2 cups frozen organic mangos diced into about ½ inch pieces
• 3 kiwi diced small about ¼ inch
• ¼ cup chopped onion, yellow or red is fine
• ¼ cup chopped cilantro
• juice of 1 lime
• Pink salt and black pepper to taste (omit pepper for AIP)
• Chicken
• 3-4 tablespoons avocado oil (honestly I don't really measure this I just dump some in the bottom of the pan)
• 2-3 chicken breasts sliced in small strips
• turmeric to taste
• garlic powder to taste
• onion powder to taste
• oregano to taste
• pink salt and pepper to taste (omit pepper for AIP)
• 1-2 Avocados sliced into thin slices
• Iceberg or green leaf lettuce washed, separated, and set aside

Instructions

1. Fill up a two cup glass measuring cup all the way to the top with frozen mangos and then dice them up into about ½ inch pieces. Add mangos to a medium bowl and then add diced kiwi, chopped onion, cilantro, lime and Himalayan pink salt and fresh ground black pepper. Mix it all up. Taste and add more salt and pepper if needed.
2. In a large skillet add avocado oil and heat on medium heat.
3. Slice up the chicken into small strips and add to to the pan.
4. Season to taste with turmeric, garlic powder, onion powder, oregano, salt and pepper. I season this pretty heavily with a couple rounds because that is where you are going to get most of your flavor. Once the chicken is cooked feel free to taste and add more if needed.
5. While the chicken is cooking prepare your lettuce and avocado.
6. To assemble, in the lettuce add chicken, salsa, avocado slices and season with additional pink salt.

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XOXO

JEN

OTHER RECIPES YOU MIGHT ENJOY

–Zucchini Lasagna

–Pumpkin Turkey Chili

Chicken Lettuce Tacos

with mango kiwi salsa and avocado

In a large skillet brown the ground beef and onion, add the seasoning.  Drain off the fat.  Return to the stove and add in the tomato sauce and beef stock.  Heat through and stir in additional seasonings if desired…I always like to do that sort of thing.

In a separate skillet melt your cream cheese on low, stirring often.  Whisk in the heavy cream.  Add in the other cheeses and keep whisking until it is all melted.  Let the cheese just hang out on low through the assembly process so it stays nice and melty for you.

Place a layer of sliced zucchini to cover the bottom of your pan.  My pan is about 9 x 13 that I use but I think it has a little higher sides than the standard glass pan.  Makes it easier to add those 3 layers!  Then top the zucchini with a layer of meat sauce and ladle on the melted cheese.  Here is what it looks like after the first layer.

Keep going with two more layers of zucchini, meat, and cheese sauce, and then top with additional cheddar and mozzarella.

Bake at 350 degrees for about 40 minutes! 

Let rest for about 10 minutes before dishing up.  It will be a little runny but I love to just goop all the extra sauce on there!  Enjoy!

Here is your printable recipe!

Zucchini Lasagna

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Author: A Fireman's Wife

Recipe type: Gluten Free Lasagna

Ingredients

• 3-4 zucchini's sliced about ¼ inch thick (depending on the size of the zucchini) enough for 3 layers
• 2 pounds ground beef
• 1 cup chopped onion
• 2 (15oz) cans tomato sauce
• ½ cup beef stock
• salt, pepper, Italian seasoning, garlic powder, and garlic salt to taste.
• 2 cups heavy cream
• 8 oz cream cheese
• ½ cup mozzarella cheese plus more for on top
• ½ cup cheddar cheese plus more for on top

Instructions

1. Preheat the oven to 350 degrees.
2. In a large skillet brown the ground beef and onion, add the seasonings.
3. Drain off the fat.
4. Return the pan to the stove and add in the tomato sauce and the beef stock. Stir it all around and add additional seasonings if desired.
5. In another skillet melt the cream cheese on low, stirring often. Whisk in the heavy cream. Add in the other cheeses and keep whisking until it is all melted. Keep the cheese on low through the assembly process so it stays nice and melty for you.
6. Add a layer of sliced zucchini to the bottom of the pan. Top the zucchini with a layer of meat sauce and ladle on a third of the melted cheese. Keep going with two more layers of zucchini, meat, and cheese sauce, and then top with additional cheddar and mozzarella.
7. Bake at 350 degrees for about 40 minutes.
8. Let rest for about 10 minutes before serving.

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This chili is super simple to make.  Here is what you need minus the ground beef.

I usually use anywhere from 1 1/2 – 2 pounds of ground beef as I find it difficult to get exactly 1 1/2 pounds of meat.  1 1/2 pounds is best because as you get closer to 2 pounds the seasoning just gets more diluted.

Brown your ground beef and onion in a skillet and then transfer it to a crock pot.  

Add to the meat the corn, diced tomatoes, diced tomatoes and green chilis, taco seasoning, and ranch dressing mix.  Stir and cook on low 5-6 hours.

Serve with grated cheese, tortilla chips, sour cream, chopped green onions, cilantro, and avocado.  I hope you enjoy this wonderful cold weather meal!

Here is your printable recipe!

Taco Chili

 

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Prep time

10 mins

Cook time

5 hours

Total time

5 hours 10 mins

 

This is perfect a perfect crock pot meal on a busy cool weather night! This can also be made gluten free!

Author: A Fireman's Wife

Ingredients

• 1½ - 2 pounds ground beef
• 1 medium onion chopped
• 1 10 ounce bag frozen corn
• 1 14.5 ounce can diced tomatoes
• 1 can diced tomatoes and green chilis
• 1 package taco seasoning
• 1 package ranch dressing mix

Instructions

1. Brown your ground beef and onion in a skillet and then transfer it to a crock pot.
2. Add to the meat the frozen corn, diced tomatoes, diced tomatoes and green chilis, taco seasoning, and ranch dressing mix.
3. Stir and cook on low 5-6 hours.
4. Serve with grated cheese, tortilla chips, sour cream, chopped green onions, cilantro, and avocado.

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To start place your chicken and Italian sausage on a grill pan over medium heat.  Season your chicken to taste with salt, pepper, garlic powder, garlic salt, onion powder, and cayenne pepper.  When the chicken is ready to be flipped add another round of the seasonings to the other side and continue to turn the sausage throughout the cooking process.  Cook both until they are mostly no longer pink inside.   If the temperature gets too high just turn it down a little.  I absolutely love this Lodge grill/griddle cast iron pan combo (affiliate link).  I love how I get double use out of it for grilling meat on one side, and pancakes for the griddle side.  And cast iron is so much better for you as it is not coated with any synthetic or harmful materials.  

While the meat is cooking heat up your olive oil in a large skillet over medium heat.  Slice up your onion and add it to the pan.  

Chop up your apples and then add it to the onion.  

Season your apples and onions with garlic powder, garlic salt, salt, and pepper.  Stir it all around and let it continue to cook.  Add more olive oil if necessary.

When the onions start to look a little translucent add in your Apple Cider Vinegar, brown sugar, and cinnamon and stir around.  I have made this both with regular light brown sugar and coconut sugar and they both turn our great!  Turn down the heat a little if it starts bubbling too much.  Mmmm I can practically smell that yummy fall glaze!

Slice up your chicken into about 1/2 inch strips. 

Slice up your sausage into about 1/2 inch slices.  

Add the chicken and sausage to the apples and onions and stir.  Cover with foil and let it cook for about 5-10 more minutes or until the  chicken and sausage are no longer pink.  

Serve with a salad or your favorite veggie and enjoy welcoming in fall!  

Here is your printable recipe!

Fried Apples and Onions with Chicken and Sausage

 

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This is a great recipe to use all those fall apples with or enjoy anytime!

Author: A Fireman's Wife

Ingredients

• 2 chicken breasts (I use Costco size)
• 4 mild Italian sausage links
• 5-6 tablespoons olive oil (or more)
• 1 large yellow onion
• 2 medium-large apples chopped (I usually use Granny Smith except after apple picking it is Golden Delicious)
• 4 tablespoons Apple Cider Vinegar ( I only use Bragg)
• ⅓ cup brown sugar or brown coconut sugar
• ¼ teaspoon cinnamon
• Seasonings to taste include:
• salt
• pepper
• garlic powder
• garlic salt
• onion powder
• cayenne pepper

Instructions

1. Place your chicken and Italian sausage on a grill pan over medium heat. Season your chicken to taste with salt, pepper, garlic powder, garlic salt, onion powder, and cayenne pepper. When the chicken is ready to be flipped add another round of the seasonings to the other side and continue to turn the sausage throughout the cooking process. Go light with the cayenne pepper or only use it on one side if you don't like spicy. Cook both until they are mostly no longer pink inside. If the temperature gets too high just turn it down a little.
2. While the meat is cooking heat up your olive oil in a large skillet over medium heat. Slice up your onion and add it to the pan.
3. Chop up your apples and then add it to the onion.
4. Season your apples and onions with garlic powder, garlic salt, salt, and pepper. Stir it all around and let it continue to cook. Add more olive oil if necessary. You don't want it to look dry.
5. When the onions start to look a little translucent add in your Apple Cider Vinegar, brown sugar, and cinnamon and stir around. I have made this both with regular light brown sugar and coconut sugar and they both turn our great. Turn down the heat if it starts bubbling too much.
6. Slice up your chicken into about ½ inch strips.
7. Slice up your sausage into about ½ inch slices.
8. Add the chicken and sausage to the apples and onions and stir. Cover with foil and let it cook for about 5-10 more minutes or until the chicken and sausage are no longer pink.
9. Serve with a salad or your favorite veggie.

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This sauce is very easy to assemble and then you just let it simmer for about 4-5 hours on the stove.  To start you will brown your ground beef (or turkey) and sausage in a large pot.  Season to taste with onion and garlic powder.  I usually use ground turkey and sausage, the flavor is amazing, but you can just use two pounds of ground turkey or two pounds of ground beef.  I notice that when I am not including sausage in the recipe I will often need to up all my seasonings a little to make up for the lack of flavor from not using the sausage.  

When the meat is browned add in your crushed tomatoes, tomato sauce, tomato paste, and water. Give it all a stir.  Then add in your sugar, thyme, salt, pepper, basil, and oregano and stir.  I usually use dried thyme but I actually had some fresh from my garden so I just chopped up some of that.

Always feel free to adjust any of the seasoning as needed.  Like I said above you may need to add more if not using the sausage.

Now you could technically totally stop here, bring it all to a boil, and then simmer for 4-5 hours.  But to me that still wouldn’t be my sauce.  My favorite part is adding in a bunch of veggies that just blend right in and only enhance the flavor.  The kids don’t even know they are there!  So here is what I usually add, zucchini, yellow squash, red pepper, and carrots, but of course any of these would be better than nothing!  I don’t count the carrots I just shred some and put them in.  Here I only had baby carrots.  

I use my fine shredder on my cheese grater for the carrots, zucchini, and yellow squash, and I just finely chop up the red pepper.  

Then add all the veggies to the pot and give it a stir. Cover and simmer 4-5 hours.  Just remember to stir every so often.  

So easy and other than boiling the spaghetti noodles later on dinner is ready.  Fun to serve with a salad and garlic bread too!  

This makes a ton of sauce so I often will freeze half of it for a quick dinner at a later time.

Here is your printable recipe! Enjoy!

Spaghetti Sauce

 

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Cook time

4 hours

Total time

4 hours

 

Author: A Fireman's Wife

Recipe type: Spaghetti Sauce

Ingredients

• 1 pound ground beef or turkey
• 1 pound mild ground Italian sausage
• garlic powder to taste
• onion powder to taste
• 1 large can crushed tomatoes
• 2 (15 ounce) cans tomato sauce
• 2 small cans tomato paste
• 2 cans water (tomato paste cans)
• 2 tablespoons sugar
• ¼ teaspoon thyme
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 1 heaping tablespoon basil
• 1 heaping tablespoon oregano
• 1 zucchini shredded
• 1 yellow squash shredded
• 1-2 carrots shredded
• 1 red pepper diced small

Instructions

1. Brown your ground beef (or turkey) and sausage in a large pot over about medium heat. Season to taste with garlic and onion powder.
2. When the meat is browned add in your crushed tomatoes, tomato sauce, tomato paste, and water. Give it all a stir.
3. Add in your sugar, thyme, salt, pepper, basil, and oregano and stir.
4. Shred up your zucchini, yellow squash, and carrots with the fine shredder on your cheese grater.
5. Chop up your red pepper. Add all the veggies to the sauce and give it a stir.
6. Bring to a boil and then cover and simmer on low for 4-5 hours stirring every so often.
7. Serve over spaghetti noodles.

Notes

*This sauce makes a lot so I love to freeze half of it for a quick meal at another time.
* I love the combo of ground turkey and sausage but if you omit the sausage you may need to up the seasonings.
*You can omit the vegetables or add any combo of them but I love the flavor they add and getting the extra vegetables in our diet.

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I have made this sandwich two ways.  One way with the pita pockets you see below, and the other with just pita bread that you fold over.  I thought both were really good but my younger kids seem to like the pita pockets better as the sandwich doesn’t fall apart as easy.  I got the pita pockets at Target.  

You also want to grab one of these wheels of Laughing Cow Creamy Swiss cheese.  I don’t really like Swiss cheese but this stuff is so good!  Sometimes I find this in strange places depending on what store I am at.  So if you don’t find it in the cheese section keep looking because it might be in a case by the produce section.  

Next is the debate on meat. The first time I made this I had just grabbed some roast beef from the deli section at Target.  I had originally wanted to get a better quality roast beef from the deli counter but that just didn’t happen that day.  The second time I made this I purchased the meat from the deli counter and what I thought was going to be even better my kids did not like as well.  Go figure!  So I will let you decide what roast beef to get.

To start slice up your red pepper and onion into strips and sauté in some olive oil over medium heat.  Season to taste with salt and pepper.  Stir often and keep cooking until your onion starts to get translucent and the pepper is tender.  Then remove to a separate bowl.  

Next take one of your cheese wedges and spread the whole thing inside one pita pocket half.  Continue with how ever many sandwiches you want to make.  

Then line the inside of your pita pocket with roast beef on the bottom and add in your desired amount of peppers and onions on top.  I just use a real little bit of the pepper and onions for my younger kids otherwise they would protest! 

When your pitas are stuffed how you want them place them in your skillet that you cooked your peppers and onions in.  It should have a nice coat of olive oil in there from before.  Warm the sandwich on both sides at about medium to medium low until it is slightly crispy.  Just watch them so they don’t burn!  They should look like the picture below when they are ready to be flipped.  The cheese gets a little melty and oh so good! 

That is it!  A super easy, and yummy, sandwich for summer time!  

Here is your printable recipe!

Easy Roast Beef Pita Sandwiches

 

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This is an easy, no oven, warm sandwich for the summer time!

Author: A Fireman's Wife

Serves: 8

Ingredients

• 1 medium onion sliced
• 1 red pepper sliced
• olive oil
• salt and pepper to taste
• 1 package of pita pockets
• 1 wheel of The Laughing Cow Creamy Swiss cheese
• ½-1 pound roast beef deli meat (depending on how many sandwiches you want to make)

Instructions

1. Sauté your onion and red pepper in 3-4 tablespoons olive oil over medium heat. Season to taste with salt and pepper. Stir often and keep cooking until your onion starts to get translucent and the pepper is tender. Then remove to a separate bowl.
2. Take one of your cheese wedges and spread the whole thing inside one pita pocket half. Continue with how ever many sandwiches you want to make.
3. Then line the inside of your pita pocket with roast beef on the bottom and add in your desired amount of peppers and onions on top.
4. When your pitas are all stuffed place them, about 2 at a time, in your skillet that you cooked the peppers and onions in. It should have a nice coat of olive oil in there from before. Warm the sandwiches on both sides at about medium to medium low until it is slightly crispy. Just watch them so they don't burn. Continue until all your sandwiches are done.
5. Remove from the heat and serve immediately!

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So to start add your cornmeal, flour, sugar, baking powder, and salt to a large bowl and whisk together.  Then add in your oil, melted butter, eggs, and milk and stir it all together until combined.  

Spray two muffin pans with non stick cooking spray and then divide the batter evenly between the 24 spaces.  

I like to find a pack of hot dogs that has 8 in it to make it easy.  I like the Coleman brand from Sprouts but any hot dogs will work.  Then take those 8 hot dogs and slice each of them into 3 even pieces.  So now you have your 24 hot dog pieces and gently push down one in each of the muffin circles.  

Bake in a preheated 425 degree oven for about 12-13 minutes.  Let cool in the pan a few minutes before removing and then serve.  

I would love if you would join my Friday link up party!

Here is your printable recipe!

Corn Dog Muffins

 

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These are a quick kid-friendly meal!

Author: A Fireman's Wife

Serves: 24

Ingredients

• ⅔ cup cornmeal
• 2 cups flour
• 1 cup sugar
• 1¼ tablespoons baking powder
• ¾ teaspoon salt
• ½ cup vegetable oil
• 4 tablespoons melted butter
• 3 eggs, beaten
• 1½ cups milk
• 8 hot dogs

Instructions

1. Preheat your oven to 425 degrees.
2. In a large bowl add your cornmeal, flour, sugar, baking powder, and salt and whisk together.
3. Make a well and then add in your oil, melted butter, eggs, and milk and stir it all together until combined.
4. Spray two muffin pans with non stick cooking spray and then divide the batter evenly between the 24 spaces.
5. Take your 8 hot dogs and slice each of them into 3 even pieces. So now you have 24 hot dog pieces and gently push down one in each of the muffin circles full of batter.
6. Bake in a 425 degree oven for about 12-13 minutes. Let cool in the pan a few minutes before removing and then serve.

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 To start heat 3-4 tablespoons olive oil in a large skillet over medium heat.  Chop up your peppers, onion, mince your garlic, and then add to the skillet.   I like using all of the peppers but if this is too much you can just use half of each color.   

Cook them up until tender.  

Add in your ground turkey and cook until browned.  

Pour the meat mixture into your crock pot.  

Open up your diced tomatoes and canned pumpkin.  Add those into your crock pot and then season with chili powder, pepper, and salt.

Stir it all up and then cover and set on low, and cook for 4-5 hours.  

Dish into bowls and then garnish with crushed tortilla chips or Fritos, cheddar cheese, and sour cream.

I hope you enjoy this yummy fall family favorite!

Here is your printable recipe!

Pumpkin Turkey Chili

 

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This is a perfect no bean chili to make throughout fall and winter!

Author: A Fireman's Wife

Recipe type: Chili

Ingredients

• 3-4 tablespoons olive oil
• 1 yellow onion chopped
• 1 green pepper chopped
• 1 yellow pepper chopped
• 1 orange pepper chopped (you can use half of each pepper color if you like less peppers)
• 3-4 cloves garlic minced
• 1½ - 2 pounds ground turkey. ( I usually just use the organic Costco size. I know it is over a pound but not quite 2 pounds)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) pumpkin puree
• 1½ tablespoons chili powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• Topping
• crumbled tortilla chips or Fritos
• shredded cheddar cheese
• sour cream

Instructions

1. Heat 3-4 tablespoons olive oil in a large skillet over medium heat.
2. Chop up your peppers and onion, mince your garlic, and then add to the skillet. (I like using all of the peppers but if this is too much you can just use half of each color.
3. Cook them up until tender.
4. Add in your ground turkey and cook until browned.
5. Pour the meat mixture into your crock pot.
6. Open up your diced tomatoes and canned pumpkin. Add those into your crock pot and then season with chili powder, pepper, and salt.
7. Stir it all up and then cover and set on low, and cook for 4-5 hours.
8. Dish into bowls and then garnish with crushed tortilla chips or Fritos, cheddar cheese, and sour cream.

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Miz Helen’s Country Cottage

My husband and I actually joined forces for this one and made most of these together.  I have to say this is a good meal to have a helper especially when you get to the point of frying the tacos.  Yes, I said frying.  These are not exactly the healthiest things ever but they are oh so good!  I wouldn’t want to always fry my tacos but every once in a while, or on a special occasion, I say go for it!

To start you need about a 4 pound point cut corned beef brisket with the seasoning packet.  

Preheat the oven to 300 degrees.  Put the meat, fat side up, in a roasting pan and sprinkle the seasoning packet on top.  Chop up your potatoes and other vegetables and place all around the meat.  Pour on your water and roast at 300 degrees for 1 hour per pound.  I did mine 4 hours because it was about 4 pounds.

When it is done remove the meat and shred it as best you can and then chop it down even further.  Take a potato masher and mash the veggies and potatoes all together.  Put the shredded meat back in with the vegetables and mix together.  I promise it is better than it looks!

Now from here you have 2 ways you can assemble your tacos.  One way is to fry them and the other way is to grill them.  I will probably only ever fry them because I personally don’t use the grill….I have the fireman do that.  Since my husband and I were preparing these together he wanted to also show the grilled way to stay true to the fire station.  They also fry them at the station too, just kind of depends what station he is at or what they are in the mood for.

The Grilled Way

For the grilled way you start by flash frying your tortillas.  Here is the kind I use. 

I get the big pack because this recipe makes a lot of tacos.  I didn’t use all of the tortillas but I like to have enough.  For frying we use Crisco.  Can you use other oil???……No, not if you want it to taste right.  I have tried olive oil in the past for other tacos and it was not good.  Like I said above, I probably wouldn’t fry my tacos all the time!  For flash frying melt about a third cup Crisco in a skillet over medium heat.  You want to have a layer of melted oil about 1/4-1/3 inch thick on the bottom of your pan.  You don’t want too big of a skillet or you will need to add more Crisco.  My skillet size here is about 10 inches.  When the oil is heated place your tortilla in the oil and fry for about 20-25 seconds.  

Remove the tortilla to a plate with a paper towel while you finish the rest.  

When you are done fill the tacos with about 2-3 tablespoons of the meat mixture. 

Then line them up in a pan to take outside to grill. 

Place the tacos on a preheated medium-low heat grill for about 1 minute per side, just long enough to get the grill marks.

The Fried Way

For the fried only way melt some Crisco in your skillet over medium heat.  I don’t have an exact measurement but just enough to have a thin layer on the bottom of your pan.  You will then keep replenishing the Crisco throughout the frying process as needed.  Fill a tortilla with a couple tablespoons of the meat mixture and top it with some cheese.  

When your oil is heated brown your taco on the bottom for about 30 seconds or until it starts to get a little brown.  Notice I have just a very thin layer of Crisco.  You don’t want it seeping all through your taco.  

Then turn the taco on one of the sides to brown.  

Meanwhile prep another taco to put in the skillet.  Flip the first taco when it looks like the picture below and brown the other side.  This is where having a helper comes in handy to help prep tacos while one is frying.   

When the other side of the taco is done remove it to cool on a paper towel lined pan and sprinkle lightly with salt.  

Keep going until all your meat mixture is done.

And there you have it!  Glorious grilled and fried CBTs!

Add whatever toppings you like.  We just added cilantro and sour cream to the fried ones because they already have cheese in them.  I did add some cheese to the grilled ones.

Now being fire station CBTs you also have to eat them the fire station way.  Line your table with foil, add your extra sour cream, salsa, or hot sauce right on to the foil for dipping and dig in!  

Actual fire station footage of the foil set up compliments of the Fireman.  

Cinco de Mayo is coming up soon and they will sure be a hit!  And the kids will love eating right off the table.  Here is your printable recipe.

Fire Station Corned Beef Tacos or CBTs

 

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These make another great corned beef option around St. Patrick's Day or yummy tacos for Cinco de Mayo or anytime!

Author: A Fireman's Wife

Recipe type: Tacos

Ingredients

• 4 pounds point cut corned beef brisket with seasoning packet
• 2½ pounds red potatoes quartered
• ½ of a jalapeño, diced-use the whole thing if you like more heat
• 1 red pepper, chopped
• ½ cup water
• small corn tortillas- I get the large pack
• Crisco for frying
• salt to taste
• shredded cheddar cheese
• toppings such as sour cream, cilantro, salsa, or hot sauce

Instructions

1. Preheat the oven to 300 degrees.
2. Put the meat, fat side up, in a roasting pan and sprinkle the seasoning packet on top.
3. Chop up your potatoes and other vegetables and place all around the meat.
4. Pour on your water and roast at 300 degrees for 1 hour per pound. I did mine 4 hours because it was about 4 pounds.
5. When it is done remove the meat and shred it as best you can and then chop it down even further. Take a potato masher and mash the veggies and potatoes all together.
6. Put the shredded meat back in with the vegetables and mix together.
7. For the grilled way you start by flash frying your tortillas. For flash frying melt about a third cup Crisco in a skillet over medium heat. You want to have a layer of melted oil about ¼-1/3 inch thick on the bottom of your pan. You don't want too big of a skillet or you will need to add more Crisco. My skillet size here is about 10 inches.
8. When the oil is heated place your tortilla in the oil and fry for about 20-25 seconds.
9. Remove the tortilla to a plate with a paper towel while you finish the rest.
10. When you are done fill the tacos with about 2-3 tablespoons of the meat mixture.
11. Then line them up in a pan to take outside to grill.
12. Place the tacos on a preheated medium-low heat grill for about 1 minute per side, just long enough to get the grill marks.
13. For the fried only way melt some Crisco in your skillet over medium heat. I don't have an exact measurement but just enough to have a thin layer on the bottom of your pan. You will then keep replenishing the Crisco throughout the frying process as needed.
14. Fill a tortilla with a couple tablespoons of the meat mixture and top it with some cheese.
15. When your oil is heated brown your taco on the bottom for about 30 seconds or until it starts to get a little brown.
16. Then turn the taco on one of the sides to brown.
17. Meanwhile prep another taco to put in the skillet.
18. Flip the first taco when it looks like it is a little brown on the side.
19. When the other side of the taco is done remove it to cool on a paper towel lined pan and sprinkle lightly with salt.
20. Keep going until all your meat mixture is done.
21. Serve with more cheese if desired, sour cream, chopped cilantro, salsa, and/or hot sauce.

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