With 26 grams of protein for three tacos, our “Chicken Lettuce Wraps” are sure to fill you up and keep your hunger satisfied after dinner. Here is one of our new recipes for our next cookbook coming soon.

Chicken Lettuce Wraps

4 servings

15 minute prep; 40 minute cook

Ingredients required:

• 3 tbsp. hoisin sauce
• 2 tbsp. tamari sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. sriracha sauce
• 1 tsp. toasted sesame oil
• 1 tbsp. olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp. freshly grated ginger
• 1 lb. (450g) ground chicken
• 2 green onions, thinly sliced
• salt & pepper
• 1 large lettuce (leaves separated), for serving
• 6.5 oz. (185g) cooked white rice, for serving

Instructions:

1. Place the hoisin sauce, tamari, rice wine vinegar, sriracha sauce, and sesame oil in a small bowl, whisk together and set aside.
2. In a large skillet, over a medium-high heat, heat olive oil. Add the onions and cook for 5 minutes until soft, then stir through the garlic and ginger and cook for a further minute, until fragrant. Now add the ground chicken and cook the meat until it becomes opaque and is mostly cooked through, breaking up the meat with a wooden spoon.
3. Pour the sauce over the chicken and cook for a further 1-2 minutes, allowing the sauce to reduce slightly and ensuring the chicken is cooked through. Turn off the heat and add in the green onions, and season with salt and pepper.
4. Spoon the cooked white rice and chicken mixture into the center of the lettuce leaves. Serve immediately.

Nutritional information: per serving - 255 calories, 14 fat, 22 carbohydrates, 26 protein, 2 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

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We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

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- Or sponsor a PCD Smiles cheer package today!

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Thank you for your consideration!

With 22 grams of protein per serving our “Juicy Skillet Pork Chops” is the perfect protein addition to your evening meal. Here is one of our new recipes for our next cookbook coming soon.

Juicy Skillet Pork Chops

2 servings

30 minute prep; 15 minute cook

Ingredients required:

• 4x 7 oz. (200g) pork chops
• salt, to taste
• 1 tbsp. all-purpose flour
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. smoked paprika
• ½ tsp. black pepper
• 1 tbsp. olive oil
• 8 fl oz. (240ml) low-sodium chicken broth
• 1 tbsp. apple cider vinegar
• 2 tsp. honey
• 1 tbsp. butter
• 2 tbsp. chopped fresh parsley, optional

Instructions:

1. Remove the pork chops from the refrigerator, season both sides with a pinch of salt and set aside to rest for 30 minutes.
2. In a small bowl, combine the flour, chili powder, garlic powder, onion powder, smoked paprika and black pepper to create a spice rub.
3. After the pork has rested for 30 minutes, pat the pork chops dry using a paper towel and rub both sides of the chops with the spice rub.
4. Heat the olive oil in a skillet (with a lid) over medium-high heat. When the oil is hot and shimmering, add the pork chops and cook for 2-3 minutes, or until they become golden.
5. Flip the chops over and reduce the heat to low, cover the skillet with a lid and cook for 6-12 minutes, or until the chops have cooked through. Transfer the cooked pork chops to a plate, loosely cover with aluminum foil, and set aside to rest for 5 minutes.
6. In the meantime, prepare the sauce. Increase the heat to medium-high and add the chicken broth, apple cider vinegar and honey to the skillet. Use a wooden spoon to scrape the bottom of the pan to release any stuck pieces of pork.
7. Bring the sauce to a simmer and cook until it reduces by half. Remove the skillet from heat and once the sauce is no longer simmering, swirl in the butter.
8. Return the pork chops to the skillet and spoon over the sauce. Scatter the fresh parsley over the pork chops and serve.

Nutritional information: per serving - 338 calories, 22 fat, 12 carbohydrates, 22 protein, 1 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

Join our Facebook group Turtle Talk Café today, click here.

We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

- For more information on how you can donate, please visit our "Donation" page to check out our "Do & Don't policies.

- Or sponsor a PCD Smiles cheer package today!

- To shop for your “Official” turtle care ribbon gear today, visit PCD Style or Smile E. Cove

Thank you for your consideration!

With 26 grams of protein per serving our “Air Fryer Fish Tacos with Cilantro Slaw” are the perfect protein main dish to fill you up and add to your afternoon meal. Here is one of our new recipes for our next cookbook coming soon.

Air Fryer Fish Tacos with Cilantro Slaw

4 servings

5 minute prep; 10 minute cook

Ingredients required:

For the fish:

• 2 tsp. olive oil, divided
• 1 tsp. chili powder
• ½ tsp. dried oregano
• ½ tsp. garlic powder
• ½ tsp. paprika
• ¼ tsp. cayenne pepper
• ¼ tsp. onion powder
• ¼ tsp ground cumin
• ½ tsp. sea salt
• ½ tsp. black pepper
• 1½ lbs. (680g) white fish filet (e.g. cod, bream, tilapia)

For the cilantro lime slaw:

• 2.5 oz. (70g) red cabbage, shredded
• 2.5 oz. (70g) white cabbage, shredded
• 2 carrots, shredded
• 3 tbsp. mayonnaise
• 1 tbsp. lime juice
• 1 garlic clove, minced
• 6 tbsp. chopped cilantro
• ½ tsp. coconut sugar
• ¼ tsp. salt
• ¼ tsp. black pepper

To serve:

• 12 flour taco tortillas
• extra lime juice

Instructions:

1. Preheat the air fryer to 400°F (200°C). Brush the air fryer basket with 1 teaspoon of olive oil.
2. In a small bowl, add the dry spices, salt and pepper and stir to combine.
3. Pat fish dry and then lay it in the air fryer basket and brush with the remaining teaspoon of olive oil. Generously cover the fish with the spice rub and gently press it into the fish.
4. Cook the fish for about 8-10 minutes, until it is opaque and flakes easily.
5. While the fish cooks, add the ingredients for the cilantro lime slaw into a bowl and stir to combine. Taste and adjust the salt, or add more lime juice as desired.
6. When the fish is cooked, remove from the air fryer basket. Cut into small pieces and add to the tortillas and top with slaw, adding an extra squeeze of lime. Store in an airtight container in the refrigerator for 2-3 days.
7. Allow 3 tacos per serving.

Nutritional information: per serving - 393 calories, 17 fat, 34 carbohydrates, 26 protein, 8 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

Join our Facebook group Turtle Talk Café today, click here.

We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

- For more information on how you can donate, please visit our "Donation" page to check out our "Do & Don't policies.

- Or sponsor a PCD Smiles cheer package today!

- To shop for your “Official” turtle care ribbon gear today, visit PCD Style or Smile E. Cove

Thank you for your consideration!

With 22 grams of protein per serving our “Beef Zucchini Boats” are the perfect protein main dish to fill you up and add to your evening meal. Here is one of our new recipes for our next cookbook coming soon.

Beef Zucchini Boats

6 servings

15 minute prep; 40 minute cook

Ingredients required:

• 6 small-medium zucchini
• 1 tbsp. olive oil
• 1 onion, finely diced
• 1 lb. (450g) ground beef (or use a mix of ground beef & pork)
• 2 tbsp. tomato paste
• 1 tsp. dried oregano
• ½ tsp. garlic powder (or use 2 cloves minced garlic)
• ½ tsp. salt or more to taste
• black pepper to taste
• 14 oz. (400g) can tomato sauce
• 5.3 oz. (150g) shredded cheese (e.g. mozzarella, cheddar, gouda)

Instructions:

1. Preheat the oven to 360°F (180°C).
2. Slice the zucchini in half lengthwise, scoop out flesh with a small spoon and set aside. Place the zucchini halves on a baking sheet skin side down.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes until softened, then add the ground beef and cook until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper.
4. Now add the tomato sauce and scooped out zucchini flesh (chop up for a more even filling) and simmer gently, covered, on low heat for 10 minutes. Remove the lid, stir well and simmer for a further 5 minutes.
5. Spoon the filling into the prepared zucchini halves and sprinkle the cheese over the top. Place the baking sheet into the hot oven and bake for 20-25 minutes. Remove from the oven and serve.

Nutritional information: per serving - 376 calories, 27 fat, 11 carbohydrates, 22 protein, 3 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

Join our Facebook group Turtle Talk Café today, click here.

We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

- For more information on how you can donate, please visit our "Donation" page to check out our "Do & Don't policies.

- Or sponsor a PCD Smiles cheer package today!

- To shop for your “Official” turtle care ribbon gear today, visit PCD Style or Smile E. Cove

Thank you for your consideration!