Cailee Fischer

#ad #Ad crunchy tacos with cilantro lime crema 🥑🍋‍🟩🌮 I highly suggest trying the new @Old El Paso carb advantage line!! These taco shells are SO yummy and crunchy. I’ve added the store locator link in my bio so you can easily see where you can find them! 🫶🏻 what you’ll need: 1 pack of Old El Paso Carb Advantage Cruchy Taco Shells 1 lb ground beef 1/2 onion, diced 1 taco seasoning packet 1/3 cup taco sauce Iceberg lettuce, shredded Shredded Mexican cheese freshly diced tomatoes 1 tbsp avocado oil for the cilantro lime crema 1 ripe avocado 1/2 cup plain Greek yogurt Juice of 1 lime 1 small garlic clove 1/2 cup fresh cilantro 1 tsp olive oil 2 tsp honey Salt to taste 1-2 tbsp water to thin, as needed instructions: 1. Preheat a large pan over medium-high heat. Add the avocado oil, then the diced onion. Sauté for a few minutes until softened. 2. Add the ground beef and cook for 7-10 minutes, breaking it up as it cooks, until browned and fully cooked through. 3. Stir in the taco seasoning and taco sauce. Let it simmer for a few minutes so the flavors come together. 4. Optional: Mix in some shredded cheese until melted for an extra cheesy taco filling. 5. To make the cilantro lime crema, add all ingredients to a blender or food processor and blend until smooth. Add 1-2 tablespoons of water to thin it out to your desired consistency. 6. Warm the taco shells according to the package instructions. 7. Time to assemble! Fill each taco with the meat mixture, shredded lettuce, diced tomato, and a little extra cheese. Drizzle with the cilantro lime crema and enjoy! #OldElPaso #Taconight #easydatenightdinner #datenightdinneridea

30 minute bang bang chicken bowls 👩🏼‍🍳❤️‍🔥🤤 what you’ll need: for the chicken: 2 lbs chicken thighs  2 tsp paprika  1 tsp garlic powder  1 tsp onion powder  1 tsp salt 1/2 tsp pepper  1 tbsp olive oil drizzle of avocado oil for frying 
for the sauce 1/3 cup mayo  2-3 tbsp sriracha  1/4 cup Thai sweet chili sauce  1 tsp rice vinegar  1/2 tsp garlic powder  
for the bowl Served with cauliflower rice or regular rice Cabbage slaw Freshly sliced green onions instructions: 1. Cut the chicken thighs into bite-sized cubes and place them in a large bowl. Add the paprika, garlic powder, onion powder, salt, pepper, and olive oil. Toss until the chicken is evenly coated. 2. Preheat a pan over medium-high heat and drizzle in a little avocado oil. Once hot, add the chicken and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and golden on the edges. 3. While the chicken cooks, make the bang bang sauce. In a small bowl, mix together the mayo, sriracha, Thai sweet chili sauce, rice vinegar, and garlic powder. Taste and adjust by adding more chili sauce if you like extra heat or sweetness. 4. Once the chicken is cooked through, pour in all but a few tablespoons of the sauce and stir to coat. Let it simmer for a couple of minutes to thicken and get slightly crispy around the edges. 5. To assemble, start with a base of cauliflower rice or regular rice. Add a handful of cabbage slaw, then spoon the bang bang chicken on top. Drizzle with the reserved sauce and garnish with sliced green onions. Enjoy! #easyweeknightdinner #healthydinneridea #easydinneridea #easydinnerrecipe #healthydinnerrecipe

meal planner at your service 🫡🥑👩🏼‍🍳🗓️ #healthymealideas #weeknightdinners #easyweeknightdinners #DinnerIdeas #healthydinnerideas #coupledinnerideas

& it only takes 20 min to make!!! 👩🏼‍🍳 what you’ll need: for the salmon 4, 6oz pieces of salmon, cubed 2 tbsp mayo 3 tbsp Japanese BBQ sauce (can also use soy sauce or coconut aminos) 2 cloves garlic, minced or sprinkle of garlic powder 1-2 tbsp sriracha avocado cucumber salsa 3 small Persian cucumbers, diced 3 jalapenos, seeds removed & diced 3 avocados, diced 3 green onions, diced 1/2 red onions, diced Juice of 1 lime Sprinkle of salt to taste 
for the bowl: Served with choice of rice Topped with sesame seeds & sriracha mayo instructions: 1. Place the cubed salmon in a large bowl. 2. In a small bowl, mix the mayo, Japanese BBQ sauce, minced garlic, and sriracha. 3. Pour the mixture over the salmon and stir until it's well coated. Let this marinate for about 10 minutes while you prep the salsa. 4. To make the salsa, dice up all the salsa ingredients and add to a large bowl. 5. Squeeze the lime juice on top and add some salt. Mix well and taste. Add more salt & lime juice if needed. 6. Place the salsa in the fridge until the salmon is ready. 7. Once the salmon has marinated for about 10 minutes, add it to the air fryer basket. 8. Air fry at 400°F for 10 minutes, flipping halfway through, until fully cooked and nice and crispy. Cooking time may vary depending on how thick the salmon is, so keep an eye on it! 9. To assemble, add some rice to a bowl, then top with the salmon and avocado cucumber salsa. 10. Finish with a drizzle of sriracha mayo (equal parts mayo & sriracha) and a sprinkle of sesame seeds. Enjoy! #easyweeknightdinner #easydinneridea #healthydinneridea #healthydinnerrecipe

dinner inspo coming in hot 👫🏼🍽️🍔✨ all recipes & the full grocery list are on my Substack! 🤭 #healthymealideas #weeknightdinners #easyweeknightdinners #DinnerIdeas #healthydinnerideas #coupledinnerideas

we have Taco Bell at home !!! 🌮🥑 #wehavefoodathome #homemadecrunchwrapsupreme #crunchwrapsupreme #tacobellathome IB: @Shey Hutzler

a repeat in our house!! sweet potato taco skillet 😋 What you’ll need: 1 1/2 lbs ground beef  1 packet of taco seasoning  1/2 small yellow onion, diced  1 medium sweet potato, cubed 1, 15oz can of black beans, drained 2 cups shredded Mexican cheese  1 cup medium chunky salsa 1, 14oz can crushed tomatoes  1 tbsp avocado oil
 optional toppings Avocado, sliced Sour cream  Fresh cilantro, chopped Diced tomatoes instrcutions: 1. Preheat a large oven-safe skillet to medium heat and add the avocado oil. 2. Once hot, add the diced onion and saute for a few minutes. Then add the ground beef and cook for 7-10 minutes, breaking it up as it cooks, until fully browned. 3. Next, add the taco seasoning packet. If the taco seasoning packet calls for adding water, do so now. Mix everything together well and saute for a few minutes. 4. Stir in the salsa, crushed tomatoes, chopped sweet potato, and black beans. Mix well, then lower the heat to medium-low and let it start to simmer. While it simmers, preheat your oven to 400°F. 5. Cover the skillet with a lid and reduce the heat to low. Simmer for 20–25 minutes, or until the sweet potatoes are fork-tender. (Check around the 15-minute mark. The cook time will vary depending on how large the pieces are.) 6. Remove the lid and sprinkle shredded cheese evenly over the top. Transfer the skillet to the oven and bake for 5–10 minutes, or until the cheese is melted and bubbly. 7. Serve immediately with toppings of your choice! I really like sliced avocado, sour cream, and some fresh tomatoes. #easyweeknightmeals #easydinnerrecipes #easyweeknightdinner #healthydinneridea #healthydinnerrecipe

next step: IVF 💛 #ttc #ttcwithpcos #ttcwithinfertility #ivfjourney #ivfwithpcos

grilled chicken & peach salad with burrata & hot honey vinaigrette. 🍑🍯🥗☀️ Once a month I drop an EXCLUSIVE Substack-only recipe, and this month’s might be my favorite yet!!!! 🔗 is in my bíó! 🫶🏻 #summerdinnerideas #summersalads #healthydinnerideas #easydinnerideas

spicy pinto bean salad 🥑🍠✨ I’ve made this differently everytime based on how i’m feeling! I’ve added chicken, left the chicken out, added more peppers, used red onion instead of green onion, really you can customize this however you want and it always turns out great! What you’ll need: 1-2 cans cooked pinto beans 1lb precooked chicken (optional for extra protein) 2 oz grated cojita cheese 1 medium sweet potato, cubed & roasted 2 green bell peppers, diced 2 jalapeños, diced & seeds removed 2 green onions, sliced (or red onion) 1 can of corn Sliced avocados (for topping day of) Fresh cilantro (for topping day of) for the dressing: 2 tbsp of chopped chipotle peppers in adobo sauce Juice of 1/2 lime 1 tbsp honey 1 tsp ground cumin 3 tbsp greek yogurt Salt & pepper to taste Instructions:  1. Roast the sweet potatoes by tossing them with a little olive oil, salt, and pepper, then baking them at 400°F for about 20-25 minutes until soft and slightly crispy. remove from the oven and set aside. 2. Next make the dressing. In a blender or food processor, combine the chipotle peppers in adobo sauce, lime juice, honey, greek yogurt, cumin, salt, and pepper. Blend until smooth, adjusting seasoning as needed. Add more lime juice or honey depending on your preference for tanginess or sweetness. 3. In a large bowl, combine the pinto beans, roasted sweet potatoes, green bell pepper, jalapeños, green onions, and corn. Gently toss with the chipotle dressing to coat everything evenly. 4. Enjoy immediately with some sliced avocado on top or store in the fridge for 4-5 days (without avocado) for a delicious meal prep option. If prepping for later, add avocado just before serving. #highproteinmealprep #mealpreplunch #mealpreplunchrecipe #lunchidea #easylunchidea

todays food lineup 🍓🥑🍽️ breakfast: fried eggs + cheese with maple chicken sausage & fruit lunch: Snack plate! ham and cheese roll ups, pickled tomatoes w/ balsamic, cucumbers, cottage cheese & pineapple, some bbq chips! dinner: crispy salmon bowls with avocado cucumber salsa dessert: Strawberry tru fru (dark chocolate one is the best but i ran out!!) 😭 #whatieatinaday #realisticwhatieatinaday #whatieatinadaypcos #pcoseating #pcosmealideas