Chipotle Beef Tacos

Time: 20 minutes.

Portions: 128.

Calories: 136.

Ingredients:

Trio Low Sodium Brown Gravy Mix, 12 oz.

Water, 96 fl.oz.

Chilli pepper, puréed, 3 oz.

Beef, ground, 15 lb.

Flour tortilla, 6 inch, 128 each.

Tomatoes, diced, 1 lb.

Leaf lettuce, shredded, 1 lb.

Onions, raw, diced, 8 oz.

Method.

1 Prepare Low Sodium Brown Gravy according to package directions. Whisk in adobo pureé.

2. Over medium high heat, sauté ground beef until fully cooked. Use a strainer to drain any excess oil from ground beef.

3. Place ground beef in large bowl and mix in chipotle gravy.

4. Place 2 oz. of chipotle meat mixture on a tortilla. Top with tomatoes, lettuce and onions.

5. Guacamole, fresh cilantro, jalapeno, corn, roasted peppers, cheddar cheese, Monterey Jack cheese, low sodium salsas, and shredded cabbage all are great additions to this Tex-Mex taco recipe.

Sautéed Mushrooms and Pearl Onions

Time: 30 minutes.

Portions: 170.

Calories: 51.

Ingredients:

Mushrooms, shiitake, raw, sliced, 7 lb.

Crimini mushroom, sliced, 7 lb.

Oyster mushroom, fresh, sliced, 7 lb.

Olive oil, 16 fl.oz.

Pearl onions, peeled, 7 lb.

Trio Low Sodium Brown Gravy Mix, 16 oz.

Water, 128 fl.oz.

Chives, fresh, sliced, 4 oz.

Method.

1. Thoroughly mix mushrooms. Heat oil over medium high heat and sauté mushrooms in batches. Each batch should be sautéed until mushrooms are soft and caramelized.

2. Separately sauté Pearl onionss over medium heat until golden brown and cooked through and caramelized. It may be necessary to deglaze the pan during the cooking process.

3. Prepare Low Sodium Beef Gravy Mix according to package directions.

4. Thoroughly combine mushrooms, onions, and gravy with sliced chives.

Three Grain Chili

Time: 40 minutes.

Portions: 21.

Calories: 158.

Ingredients:

Olive oil, 1 fl.oz.

White onion, 8 oz.

Green Bell Pepper, 8 oz.

Garlic, minced, 0.5 oz.

Spices, chili powder, 1 oz.

Cumin, ground, 1 tbsp.

Quinoa, cooked, 4 oz.

Barley, pearled, cooked, 4 oz.

Tomatoes, diced, low sodium, 32 oz.

Tomato sauce, canned, no salt added, 16 oz.

Black bean, cooked, 20 oz.

Water, boiling, 128 fl.oz.

Trio Low Sodium Brown Gravy Mix, 16 oz.

Method.

1. Heat olive oil over medium high heat. Add onions and peppers, and sauté until lightly caramelized. Add minced garlic and continue to cook until the garlic is lightly browned and fragrant.

2. Add chili powder and cumin and sauté for 3-5 minutes.

3. Add quinoa, barley, wheat berries, tomatoes, tomato sauce, and beans.

4. Whisk Low Sodium Brown Gravy Mix into water, and then add to chili. Bring to a simmer.

5. Once chili thickens up, continue to simmer on low heat for 15-20 minutes.

6. A total of three cups of grains are needed. Mix and match grains or use three cups of a single grain to make this hearty chili.