When Saturday nights roll around, we take advantage of any opportunity to get together with friends and have a Taco Bar! I got in such a hurry making this one that I failed at making many pictures. I was in a time crunch. There’s a lot of manual prep work when you’re prepping food for tacos!
- 8 ripe medium avocados, diced
- 1-2 limes, juiced
- 1 jalapeno, diced
- ½ medium red onion, diced
- 2-3 medium cloves of garlic, minced
- 2 roma tomatoes, diced
- 1 large bunch cilantro, chopped
- salt and pepper to taste
Cut avocados in half and remove seed. Cut the flesh into squares, scoop the flesh out with a spoon and add to a mixing bowl. Squeeze lime juice over avocado squares. Dice the onion, jalapeno and tomatoes, then add to the avocado. Chop the cilantro and mince the garlic over the mixture and stir well. Salt and pepper to taste.
If you like a chunky guacamole stop here. If you like a smoother guacamole, take a mixer to it for just a minute, it will give it a much creamer texture. Chill for 1 hr before serving.
Sometimes we make the chunky version, but this time we made it creamy. This is usually the last thing that we make right before guests arrive. If it sits any length of time, it will change colors.
I’m a fan of any type of Mexican food so when we decided to host a get together for our Sunday School class it was only fitting that we have a Taco Bar!
Pico de Gallo is a MUST! Not only is it good – but it’s good for you!
- 1/2 purple onion, diced
- 6 roma tomatoes, diced
- 3 medium garlic cloves, minced
- 1 bunch cilantro, chopped
- 1 small jalapeño, diced
- juice of 1 lime
- sea salt & pepper to taste
Dice the tomatoes and onion. Add to a medium bowl. FINELY dice the jalapeño removing any seeds to make it more kid friendly. Add to the tomato/onion mixture. Mince the garlic and roughly chop the cilantro to add to the bowl. Juice the lime over the bowl, add salt and pepper to the desire taste. Refrigerate at least 1 hr before serving. ENJOY!
PS…stay tuned, I will figure out a way to can this recipe this summer!
When it starts picnic season I start looking for healthy salads and easy throw together dishes to take to the family functions. This one takes a few minutes to chop, but it’s well worth it! My bigger problem while chopping wasn’t the time that it took, but keeping little fingers out of it. My lil rascals love fresh pineapple and kiwi….No fatty dressings, just fresh squeezed lime juice and chopped mint.
- 2 Limes, juiced
- 3 Tbsp fresh mint, chopped
- 5 kiwis, thinly sliced
- 1 honeydew melon, diced
- 1 pineapple
- 1/2 lb green seedless grapes
- 3 Granny Smith apples, diced
Juice the 2 limes, add the chopped fresh mint and set aside.
Peel and thinly slice the kiwis. Cut up the pineapple and honeydew melon. Wash and slice the grapes in half. Dice the apples – last, the longer they sit the darker they get. I have squeezed a fresh lemon over these before just to keep them from turning brown. Be sure to cut all of your fruit into small bite sized pieces. Once all of your fruit is ready pour the lime/mint mixture all over your fruit and lightly toss to combine everything together. It’s better if refrigerated for one hour prior to serving.
Some call it a “Mojito” salad, I just call it GOOD! I do think that it would be perfect for a St. Patty’s Day event….
One of my all time favorite foods is anything Mexican. When I was pregnant with my youngest son I ate it 5 days a week, 6 and 7 when I could talk my husband into it. I love this casserole both by itself or with a salad.
- 1 lb Ground beef, lean, browned
- 1 (15 ounce) can Black beans, drained and rinsed
- 1 (15 ounce) can Corn, kernel, drained
- 1/4 cup Jalapeno, canned slices (I used Jalepenos that I canned)
- Small Onion, diced
- 2 cups fresh tomatoes, chopped
- 1/3 bunch Cilantro, fresh
- 1 (1 1/4 ounce) package Taco seasoning mix
- 8 Corn tortillas
- 1/3 cup Shredded Cheese, (I shred my own)
- 3/4 cup Sour cream, nonfat or Greek Yogurt
Brown ground beef and onions in large skillet until thoroughly cooked. Drain well and rinse with warm water to remove all fat. Put the beef and onions back in the skillet. Add the corn, black beans, tomatoes, jalapenos and taco seasoning to the ground beef and onions and mix well. Simmer for 5 minutes.
Meanwhile spray 2-quart baking dish with nonstick cooking spray. Cut each tortilla in half and place 8 of the halves in bottom of the baking dish, overlapping where needed.
Spoon half of beef mixture evenly over tortillas. Spread the sour cream over beef mixture evenly. Repeat the tortilla halves and beef mixture. Cover tightly with foil and bake on 350 degrees for 25 minutes. Remove from the oven and sprinkle with cheese, cover and let sit until the cheese melts. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc…
Some of my boys are not cilantro fans….that’s why the cilantro isn’t on the whole thing.
I am all for quick and easy. It doesn’t get any quicker than browning burger or easier than mixing a few ingredients together. I ran across this recipe and thought I’d give it a shot. It’s really good and much leaner and better for you than some I’ve made before.
You all know I’m not a fan of processed foods, so eventually I plan to make this with my own sauce and paste (GOALS)….gotta keep those Goals in from of me! Ok here’s for simple and easy.
- 1 pound of ground turkey (or venison)
- 15 oz tomato sauce
- 6 oz tomato paste
- 2 1/2 tbsp honey or maple syrup
- 1/2 tbsp garlic powder
- 1/2 tbsp chili powder
- 1/4 tsp garlic salt
- 1/4 tsp salt
In a large sauce pan, brown the ground meat until completely cooked. In a mixing bowl, stir in all ingredients. Once mixed, add to the ground meat and heat on low for 5 minutes. Ready to serve!
Forget the bread, add a side of jasmine rice and something green and enjoy!
Nutritional Information: 5 Servings at 243 calories each. Protein 31 grams, Carbohydrates 23 grams and Fat 3 grams.
I have to switch things up to keep my boys interested and engaged in a meal prep plan. If I do the same thing day after day, week after week, they get bored. When searching for a recipe to offer them something different and nutritious, I found options of “Baked Oatmeal”. I substituted some things, added some stuff and adjusted it to our liking…..
Here’s your chance to get creative, blueberries and strawberries may not be your pick, so why not try apples or peaches….pumpkin..bananas…..your options are endless! I have not tested the variations, because so far we love the mixed berries. I will eventually switch it up and try them all. As we try them I will update the post to let you all know what we think….
Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish really well. Combine all the dry ingredients in one bowl and the wet ingredients in a separate bowl. Slice or dice the fruit as needed.
Dry Ingredients – Mix in one bowl.
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 1/2 tsp baking powder
- 3/4 cup unpacked brown sugar
- 3 cups old fashioned rolled oats
Wet Ingredients – Mix in a separate bowl.
- 2 eggs
- 2 ½ cups Almond Milk
- 1 tsp vanilla extract
- 4 tbsp butter or coconut oil, melted
- 2 cups berries (I prefer 1 cup blueberries and 1 cup strawberries mixed) If you don’t like berries, there are different variations listed below.
In the baking dish layer 1/2 of the oats mixture, topped with 1/2 the fruit and then the remaining half of the oats mixture. Pour the wet ingredient mixture on top. Place the remaining 1/2 of fruit on top.
Bake for 40 minutes until the oats are tender and it has a cake like texture. Cut into individual servings and refrigerate. This is great to eat straight out of the oven or warm up the next day. It makes for a quick and easy breakfast or snack.
If you prefer a different variation, substitute the following in place of the 2 cups of berries.
- Banana Nut – 1 cup of mashed bananas and 1/2 cup of pecans.
- Apple Cinnamon – 2 cups of diced apples
- Peaches n Cream – 2 cups of diced peaches
- Pumpkin – 1 cup of puree pumpkin and 1/2 cup pecans (for a little extra kick – add 2 tsp pumpkin pie spice!)
One thing about cooking – I’m not afraid to experiment! And a true test of “if it’s good” is if my 5 yr old eats it without being badgered. This passed the test when he cleaned his plate! The combination of flavors is amazing…I never dreamed garlic and cinnamon would go together, but WOW! Talk about waking up the taste buds!!! I’m a fan of pork, cinnamon and Granny Smith apples cooked together, if you’ve never tried the 3 together, you’re missing out. (I have a great simple crock pot recipe for a pork tenderloin that uses cinnamon and apples.)
- 4 Boneless pork chops
- 2 Granny Smith Apples (sliced)
- Brussels Sprouts (trimmed and halved)
- To trim Brussels, cut the stalk ends off and discard.
- Red Onion (sliced)
- 4 Garlic Cloves (minced)
- 1 tsp Cinnamon
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 Tbsp Olive Oil
Preheat the oven to 425 degrees.
Slice the apples, onion and brussels sprouts and arrange in a sheet pan. Mince the garlic over the pan.
I added a little extra cinnamon, salt and pepper by sprinkling it over the pan as I minced the garlic. Drizzle the pan with 1/2 the olive oil. Be sure to coat everything with oil and spices. You can peel, dice and add a sweet potato if you have one on hand and want to add some color.
Place the pork chops in a zip-lock bag, drizzle 1/2 of the olive oil over the meat, add the cinnamon, salt and pepper and shake!
Place the pork chops on top of the brussels, apples and onions. Bake for 25-30 mins until the pork chops are cooked thoroughly.