Taco-Spiced Grilled Chicken

I know that my interest in posting to this blog is waning; I post most of my recipes to Plan to Eat, so if you want to join me on there, just let me know!

I made these tonight. We just got an outside grill, and I decided we HAD to use it! So, I grilled while Jeff played with Mason in the grass. I slightly adapted this recipe from Real Mom Kitchen. 

Ingredients

• 1/4 cup Bull's Eye BBQ Sauce
• 2 Tbsp chili sauce
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp onion flakes
• 14 oz Bare Chicken Tenders (Usually there are 8 tenders in the package)
• 1 Tbsp olive oil 

Instructions: Combine the BBQ sauce and chili sauce and let meld. You will be microwaving this. Then, place the chicken tenders and olive oil in a plastic bag and knead until the tenders are covered in oil. Then, add the spices (cumin, onion powder, garlic powder, chili powder and onion flakes). Knead again until all pieces are covered. Let marinate for at least 15 minutes. I think ours marinated for 30 minutes.

Preheat your grill during the marination. When hot, add the chicken and allow to sear before turning it down to medium (you don't have to do this, it's just what I do). Grill, turning once, until chicken is done.

Right before you take the chicken off the grill, heat the BBQ sauce and chili sauce in the microwave until hot (I went for 2 minutes, but that was probably too long!). After you take the chicken off the grill, immediately pour the sauce over the chicken and let sit for a few minutes.

Then, eat the VERY tender chicken tenders. This serves 4 people (2 tenders per person) for 5 PointsPlus.

VERDICT: We loved this...er, well, Jeff and I did. Mason still won't eat meat. I will DEFINITELY be making this again.

Swiss Barbecue Chicken Sandwiches

I have fallen in love with a new barbecue sauce! I have never been to the Carolina states, but if this is what their barbecue is like, then sign me up. I took this barbecue sauce and morphed it into a sauce for a chicken sandwich that we all liked; even Mason ate it...reluctantly. 

Ingredients
3/4 cups Bull's Eye Carolina style barbecue sauce
1/4 cup Del Monte Ketchup (this ketchup has no HFCS in it!)
1 TBSP yellow mustard
8 Sara Lee Hamburger Buns (I can't remember which ones these are, but they are the 3-point ones)
2 cups chopped, cooked chicken (I boiled mine in water)
1/2 cup chicken water (reserve from boiling)
8 slices Swiss cheese

I boiled my chicken in a large stock pot, then drained it except for 1/2 cup. Shred the chicken and use 2 cups of it (if you have extras, you can freeze it--or use it. I am basing my Points+ on 2 cups, though). Add BBQ sauce, ketchup and mustard. Stir together and heat up to a simmer. Add in the chicken and simmer for at least 15 minutes. To plate, take one bun, split it and add cheese on the bottom, then top with the chicken and top of bun respectively.

VERDICT: I was pleasantly surprised at how good this was. I wanted to use an entire cup of BBQ sauce, but I only had 3/4 left, so I improvised with ketchup, and lo and behold, I really liked it! I would not change this at all. Well, I might add an onion, but other than that, this is great for us. The recipe yields 8 servings at 8 Points+ per serving.

Cheeseburger Pie and Dill Pickles Fries aka Dilly Fries (for short)

Here's a twofer! I have made cheeseburger pie a few times now, but the dilly fries are new. I had to use a square pan tonight for the cheeseburger pie, but I would suggest a pie pan. Also, I used regular Ore Ida fries for the Dilly Fries, however, my Points+ recipe is based on the organic ones I usually buy (they were out at my grocery store this week!). 

Ingredients for Cheeseburger Pie
Adapted from Disney Family Approved Dinners

	16 oz uncooked 93% lean ground beef
	2 tsp mustard
	1 cup water
	2 Tbsp 2% reduced fat milk
	1 1/2 cup(s) shredded reduced 2% fat mild cheddar cheese (DIVIDED)
	8 item(s) crescent dinner roll
	1/3 cup(s) Del Monte Ketchup
	25 slices dill pickles about 1/3-1/2 cup chopped

8 item(s) crescent dinner roll

Brown ground beef, add water, milk, ketchup, mustard and pickles. Simmer until thickened. Then add 1 cup of the shredded cheese. Pat crescent rolls into a lightly greased pan, making sure to get the sides of the pan as well. Place burger mixture in the crescent roll dish and add the remaining 1/2 cup of cheese on the top of the burger. Place in oven at 400 degrees (or so), and cook for 15-20 minutes, or until it's browned and the cheese is melted.Yields 8 servings at 7 Points+.

Ingredients for Dilly Fries
From Peas and Thank You

15 oz Alexia Yukon Gold Yukon Gold Julienne Fries with Sea Salt
1 Tbsp white vinegar
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp ground cumin
1 tsp dried dill weed
1/2 tsp sea salt

Place the fries on a foil lined pan. Mix next six ingredients together and pour over fries and mix so each fry is covered. Bake at 425 (or package directions) until browned and crispy.Yields 5 servings at 3 Points+.
VERDICT: The cheeseburger pie is fantastic, and the fries were a great accompaniment. We love it more and more each time. However, the portions are fairly tiny--so make sure to have some other veggies and fruit ready. We had dilly fries and bananas. The dilly fries were great--but I thought a bit too spicy. I actually used a scant amount of each spice when I made them, and I added a few more fries, because otherwise it seemed too strong. However, that's just me!

One Pot Spaghetti

One pot spaghetti was something I threw together on one of those nights when I was super busy and needed something that I could start and leave on the stove for a few minutes. Because I was busy, I didn't measure everything, so I don't know the Points+ on it. Also, this isn't anything fancy, and I'm sure A LOT of people make their spaghetti this way. I'm just posting this to remind myself.

Ingredients
1 lb 93% lean ground beef
8 oz of spaghetti noodles (1/2 of a package)
1 28 oz jar of Prego Heart Smart Traditional Sauce
Water
Grated Parmesan cheese

Brown the ground beef in a sauce pan, then break spaghetti in half and add to pot. Add just enough hot water to cover the beef/pasta mixture. Boil until the noodles are soft. Drain water if you need to (I should have, but I let some of the water boil off later). Then, add the spaghetti sauce. This mixture will be a little thick, and you can boil it down if you wish, or eat it this way. Personally, I like it a little moist, because I know I will have leftovers, and I dislike dried out spaghetti noodles. Garnish with grated Parmesan cheese if desired.

VERDICT: We all really liked this. First, it was easy to throw together, and at the end, I could let it simmer and forget about it while I was working on another project. This is a keeper in my book.

BBQ Cowboy Beans

I got the idea for this meal from $5 Dinners, but I had a "duh" moment while making them...why haven't I ever tried doing this before? I couldn't bring myself to add tomatoes to the dish. First, the tomatoes I bought didn't look great; second, it just didn't seem to mesh with this dish--at least in my head. This meal was very hearty, and tasted fantastic. We will DEFINITELY be having this again. 

Ingredients
1 lb ground beef--I use 93% lean
1 15 oz can (or two cups) black beans
1 15 oz can (or two cups) pinto beans
1 cup Bulls Eye BBQ sauce
1/2 cup hot water

Brown the ground beef, then add the beans and the BBQ sauce. Stir, then add the hot water, and simmer for 10-20 minutes (you don't have to add the water and do this, I just like to simmer my meat in sauces). Serves 6 (almost 7!) at 3/4 cup of mixture.[At some point I will make this again, and I will try serving it at 2/3 and let you know.]

Because it didn't quite make 7 servings, I had to say 6 servings, so this came in at 7 Points+ per serving.

VERDICT: I paired this up with cornbread (which came in at 3 points) for a very hearty meal. Oh, and we had a banana for our fruit. Jeff already asked for me to make this again...he wanted next week, but due to my schedule I had to grocery shop for two weeks in a row, so he's going to have to wait! But, we all LOVED this meal and will have it again!

Porcupine Roadkill

Porcupine Roadkill

This afternoon I was thinking about supper, and for some reason porcupine meatballs came to mind. However, I didn't want to heat up the house, and to be honest with you, I didn't feel like starting supper at four. So, instead of meatballs, I thought, why not make roadkill? I'll just brown the burger in the skillet and add ingredients. Additionally, I wouldn't have to cut up a meatball into tiny sections for Mason. That fact alone made me want to make porcupine roadkill.

I like skillet meals, because they are a fast meal. However, many skillet meals call for a lot of cheese, and aren't always that healthy. This one, on the other hand, easily fits into my Weight Watchers Plan. Plus, it's easy to eat for Mason. 

Ingredients
1 lb ground beef, 93% lean
1 15 oz can tomato sauce
1-1 1/2 cups hot water
1 cup instant brown rice, uncooked
2 tbsp packed brown sugar

Brown ground beef over medium heat in a large skillet.  Add tomato sauce and water (I originally started with 1 cup of water, but I added more as the rice was cooking) to the beef, then stir in uncooked rice. Let mixture come to a boil until rice is tender. Stir in brown sugar and simmer until mixture is reduced, yet still moist.

This yields 4 servings (one cup each) at 8 Points+. 

VERDICT: I liked it, and so did Mason. Jeff thought it needed onion, but those of us who like bland food, this was right up our alley. Pair this with a fruit and a vegetable, and you have a very well-rounded meal.

Betty's Lazy Lasagna

I watch a lot of Betty's Kitchen on YouTube. I started watching it this summer when I was housebound due to 100+ degree weather. Anyway, I found A LOT of recipes that have become part of my repertoire. And, this is one of them. I did change the recipe some, so here is the link to Betty's Lazy Lasagna. 


The lazy lasagna is not only easy, but it tastes fantastic. Moreover, it's easy to take to work, too. As you can see, the photo I took was with my phone at WORK. That's right, for some reason I kept on forgetting to take the picture at home, and this was the LAST piece we had, so I snapped a photo. As a funny side note, I accidentally threw away that GLAD bowl you see there, I was thinking about something else at lunch and threw away all of my napkins, etc, and this went with it. Because it only cost around $0.50, I didn't feel like digging through the trash to get it. BUT--they make fantastic take to work containers.

Ingredients:
1 pound lean ground beef
28 oz Prego Heart Smart Traditional Italian Spaghetti Sauce
8 ounces 1/3 less fat cream cheese
1 cup fat-free cottage cheese
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
4 cups cooked Campanelle pasta

Brown hamburger and add spaghetti sauce, simmer. Meanwhile mix cream cheese, cottage cheese and sour cream together. In the bottom of an 8x8 pan add the cooked pasta, then layer on the cheese mixture, next add the hamburger mixture. Lastly sprinkle the Parmesan cheese evenly over the top.

Bake in a 350 degree oven for about 30 minutes, or when the Parmesan cheese begins to brown. 

Yields: 9 servings at  8 Points+ per serving.

VERDICT: We really like this! It has a lasagna flavor, but is much easier to make. What I really like is that you can do all of the work ahead of time, and then just throw it into the oven, which feels like free time for me. And, all you have to do is pair it with a vegetable or fruit, and supper is complete!

Frito Pie (3 ways)

So, where have I been? Great question! Between the end of the school year wrap up, yearbook and being a mom, I have very little time to blog. Rest assured, though, that I've been cooking A LOT of new items. However, most of them will never grace this page, because, well, I live in the real world where time is not saved in a bottle. 

Anyway, I've made this three ways in the past couple months, and I think each way is great! I got the original idea and recipe (which I modified) from Real Mom Kitchen. Each recipe easily makes 6-8 servings.

Frito Pie #1
1 lb ground beef, browned and drained (I use 93% lean)
2 can pork and beans, remove pork, but don't drain
1 can green chilies, drained
1/4 c ketchup
Fritos--1 bag

Mix first four ingredients together in  skillet and cook until nice and thick. To plate, put some Fritos on a plate then put ground beef mixture on top (it's whatever is your desired amount--aren't I so technical!). Top with shredded cheese and sour cream if desired.

Frito Pie #2 (pictured above)
1 lb ground beef, browned and drained (I use 93% lean)
1 large can (or 2 small) baked beans
1/4 c. ketchup (optional, but used to thicken the recipe)
Fritos--1 bag

Mix first three ingredients together in  skillet and cook until nice and thick. To plate, put some Fritos on a plate then put ground beef mixture on top (it's whatever is your desired amount--aren't I so technical!). Top with shredded cheese and sour cream if desired.

Frito Pie #3
1 lb ground beef, browned and drained (I use 93% lean)
2 cans chili beans
8 oz tomato sauce
Fritos--1 bag

Mix first three ingredients together in  skillet and cook until nice and thick. To plate, put some Fritos on a plate then put ground beef mixture on top (it's whatever is your desired amount--aren't I so technical!). Top with shredded cheese and sour cream if desired.


VERDICT: Fast and excellent...but maybe not the healthiest choice. When the new crop of potatoes come in this fall, I think I'll try putting the meat sauces over a baked potato. 

Chicken BLT Salad

Let me first apologize if this post does not make sense; my computer time is when I feed the baby, so I only have one arm!

I found this recipe over at Cassie Craves and knew it would make a perfect week night meal. I made a few changes, because we don't like cherry tomatoes (ok, I don't), I used Ranch dressing, and I used less bacon and croutons. 

Ingredients for 2
2 small cooked chicken breasts, cut on an angle
6 slices bacon, crisped and crumbled
1 box croutons  (I plated how to each person's taste)
Washed romaine
1 plum (Roma) tomato, seeded and diced
A buttermilk dressing (I used Hidden Valley Light Ranch)

Toss romaine, tomato, bacon and croutons together. Place chicken on top. Add dressing to taste.

Verdict: Easy! I cooked the chicken and bacon in the oven at the same time, which helped on cleanup, and everything else just came together!

Considering I created this blog for my family, so I would have a recipe collection for when they want something I make, I think I've hit some home-runs, and this is one of those! 

Another Version of Party Potatoes--Easy

Here is another version of easy party potatoes.

Note: The dish below contains approximate values. I rarely measure when I cook.

Ingredients
32 oz cubed frozen potatoes (or hash-browns), thawed
1 can cream of celery soup (the healthy version), or cream of mushroom
1/4 soup can water
3/4 soup can fat free milk
1/2 jar (about 1/2-3/4 cup?) Cheez Whiz
1 cup (approximately) light sour cream (I only use Light Daisy)
1 package of cubed ham--I think my package was 12 oz

Spray a casserole dish with oil. In a large bowl mix everything together except for potatoes, and mix well. Then, add potatoes and place in a 9x13 inch pan. Bake at 400 degrees for 45 minutes, or until done. Then add topping if you wish.

Topping:
1 TBSP butter, melted
crispy rice cereal, or crushed corn flakes (add until course crumbs)

Mix topping together until coarse crumbs form, then place on top of potatoes. Place casserole back into over for at least 10 minutes.

Verdict: They were loved!

Pigs in a Blanket

I feel a little embarrassed to share this, because it's so easy. And, almost everyone knows how to make them. 

However, instead of using buttermilk biscuits, like we used when I was growing up, I use crescent rolls. 

Ingredients
8-pack of hot dogs (I use beef)
4 slices cheese, folded in half
1 8-pack roll of reduced fat crescent rolls

Preheat oven to 400 degrees (or whatever your rolls say). Prepare a pan with foil, and spray with nonstick spray. Next, unroll crescent rolls and take apart. On each roll place 1/2 of a slice of cheese. Then, place hot dog on the fat end of the crescent. Roll the hot dog in the dough towards the point. Place point side down on the baking sheet. Do this for the other seven hot dogs. Bake for 17-20 minutes.

VERDICT: So fun, fast and good! And, I know they're not good for you, but hot dogs are great every now and then.

Bacon-Chicken Crescent Ring

When we got back from vacation last week I found the Taste of Home Bacon Recipe Cards at the check-out line of Target, and could not pass it up. I have flagged many recipes from this issue, but this is the first one I made--mainly because I had all of the ingredients on hand.  I did half the recipe, and change a couple of things, so I'll print the original, and below it, what I did.

Ingredients--ORIGINAL
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 oz) chunk white chicken, drained and flaked
1 1/2 cups shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped  red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 TBSP Dijon mustard
1 TBSP Italian salad dressing mix

Ingredients--MY VERSION
1 tube refrigerated crescent rolls
5-6 oz cooked, diced chicken (about 1-1 1/2 cups)
3/4 cup Colby-Jack cheese
3 oz mayonnaise (maybe a little more to make it moist, I didn't really measure this accurately)
1/4 cup finely chopped red pepper
2 TBSP cup finely chopped onion
3 bacon strips, cooked and crumbled
1 TBSP Dijon mustard (I actually used German mustard--and might cut it down to 1/2 TBSP)
1/2 TBSP Italian salad dressing mix

Unroll crescent dough and separate. Grease a pizza pan (I did not do this, because I used my pizza stone), and place the wide ends of rolls a couple of inches from the side of the pan, letting the small end hang over the pan. Repeat with other rolls, overlapping at the wide ends (when you're done the dough will look like a sun). Gently press overlapping sides together.

In a bowl mix together the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.

VERDICT: We really enjoyed the flavor of this dish, even though the German mustard I used was a little strong. I will definitely make this again, though, because it was very easy and it didn't take a lot of work. During the school year I often bake chicken and bacon on the weekends and freeze them in small batches. I just have to defrost the packages and they're ready to go! Thus, I could see myself making this dish often.

Sweet Ham

I modified this recipe just a little from Heidi at Tried-and-True Cooking with Heidi, because, for one, I don't have an outside grill to grill the ham on. Even though I baked this in the oven, it came out succulent. I had forgotten how moist ham can be! 


Ingredients
1-1 1/2 lb ham steak
1 large can pineapple rings, reserve 1/4 c of the juice
2 TBSP brown sugar
1-2 TBSP soy sauce (I used reduced-sodium)

Spray a pan with non-stick spray, then add the ham steak. Arrange pineapple rings on top of the ham. Mix the reserved pineapple juice, sugar and soy sauce together and pour over the steak. Marinate for at least 1/2 an hour--you could do this in the morning, also. Take out of the refrigerator at least 20 minutes before baking. Bake at 350 degrees for 40-45 minutes, or until hot.

VERDICT: We really liked the flavor this dish had. It was sweet, yet salty. Plus, the pineapple acquired some of the ham flavor, which gave it an almost smokey taste. Definitely a winner--because it's easy and tasty. Plus, I could see this being made in a slow cooker.

Soda Can Chicken

I found this at Tried-and-True Cooking with Heidi, and knew I had to try it. I've been dying to dry beer-in-the-rear chicken, too, but I rarely have beer cans on hand. Soda, though, is usually stored in my garage. 

Ingredients
1/2 can diet lemon-lime soda, leave soda in the can
Add the following to the can:
1/2 c barbecue sauce (I used Bulls Eye)

Then, open the cavity of the chicken, and slip over the top of the soda can: 1 3-4 pound chicken

Dry rub, rub the outside of the chicken:
1 TBSP dried basil
2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

Place on a foil lined, edged cookie sheet and bake at 350 degrees for 1 hour, 50 minutes, or until done--juices run clear and it measures at least 160 degrees on a meat thermometer. Let sit for AT LEAST 10 minutes before you try and pull the can out of the chicken. IT'S HOT! You can pour the sauce over the chicken when it's done, but I chose not to do this.


VERDICT: Very tasty, and fun to make! I just made it and forgot about it for about 2 hours while I cleaned up the kitchen and did some dishes (the kitchen was in sad shape.) In the future, I might tinker with the seasonings, but don't kid yourself, it's very good!

Taco Pizza

Will you accept my apology? I've been making a lot of food, just not posting it. I have to admit, when I'm on the computer all day at school (one of the benefits of being the yearbook adviser), I just don't feel like being online at night. However, I'm going to try harder, because I want to create a recipe archive for myself! 

Sometimes I get a craving for taco pizza, and not just any taco pizza, but Casey's General Store taco pizza. Yeah, all of you Iowa kids know what I'm talking about! This is the closest I've come to replicating the recipe. However, I made this back in early January, so I hope I get it right! 

Ingredients
1 pizza crust, cooked for at least 7 minutes (lightly browned)
1/3 cup salsa (approximate--depends on the consistency you want with your sauce)
1/2 can fat free refried beans
1/2 pound cooked taco meat (lean ground beef with taco seasoning)
About 2 cups pizza/mozzarella/Colby-jack cheese, divided (I used Colby-jack)
shredded lettuce
diced Roma tomatoes
black olives
onions
1-2 cups crushed baked Doritos 
taco sauce
sour cream

Mix salsa and refried beans to desired consistency, and spread on top of half-baked pizza crust. Don't add too much, though, because the crust may become soggy (see my tip below). Then, add cooked taco meat on top of the bean mixture. You may add some black olives at this time if you wish. Otherwise, add cheese--about 1 to 1 1/2 cups, and cook until the pizza is done.

When pizza is cooked, take out of oven and let sit for about 5 minutes. Cut into 8 servings. Then, add lettuce, tomatoes, olives, onions, cheese and crushed baked Doritos (NOTE: the Doritos are not pictured above, because I didn't want them to get soggy in the fridge--we only ate 1/2 the pizza for supper, the other half the next day). Top with sour cream and taco sauce if desired.

VERDICT: Ah, I felt like I was at my aunt's house and I was 10-years-old again! This was so close to the original that I don't feel the need to tweak this anymore! TIP: I only used 1/2 a pound of ground beef, but I always freeze my ground beef in 1-pound packages, so I made the entire pound, and when I divided it, I mixed the reserved meat with the 1/2 can of refried beans. With that mixture I made a new dish, which I hope to post soon!

Quick Bean Soup

I have not been lost, just tired and worn out. But, I have been cooking--just not blogging. And, it's been super cold, and snowy, so I've been leaving for work even earlier, and getting home later. 

But, home-cooking is never far from my mind. I wanted to make bean soup, the way my mom does, but I couldn't find the beans I wanted, so I was going to just substitute dry beans. However, as my week and weekend started to get away from me, and I knew I had to use some leftover ham, I decided to forgo the beans and use canned. But, I didn't have any canned navy bean. So, I decided to use pinto, because I always have those. Lo and behold, I only had one can. So, I used cannellini beans (white kidney beans) in addition to the pinto. Overall, this came out tasting almost the same as my mom's.

Ingredients
1 can pinto beans, drained and rinsed
1 can cannellini, drained and rinsed
4 cups chicken broth
2 cups water
about 1/3 cup carrots, sliced
1 stalk of celery, sliced
2 medium red potatoes, cubed
1/2-1 cup white onions
About 8-10 oz cubed ham
pepper to taste

Combine all ingredients into a large pot and simmer for about 1-2 hours, or until veggies are tender. Serve hot with saltine crackers for the best flavor! :)

Verdict: Fantastic! I'm sure nothing will ever beat my mom's soup, but let's face it, I don't have the same amount of time she does to complete her meals. Thus, finding some short cuts help me out a lot!

Taco Salad #3, The Famous One

This is my most requested Taco Salad, because it's super simple, and I don't have to worry about the dressing that's in it during hot picnic weather. Also, apparently some people--my husband being one of them--doesn't like a creamy taco salad. He likes his chunky, which is exactly what this is! 

Ingredients
1 lb lean ground beef, browned (I used 93% lean)
1 package taco seasoning (I used 1/4 cup of the bulk powder I have)
1 cup water
6 cups torn iceberg lettuce (I used a package of lettuce, which is why you see carrots and cabbage in the picture)
1 can rinsed red kidney beans (sometimes I add 2 or more, but I really like them!)
About 1/2 cup sliced black olives
1/2 cup diced white onion, more if you want
1-2 tomatoes (I only had 1 on hand)
About 2 cups shredded cheese (I used Colby-Jack)
Baked Doritos, crushed (add right before serving)

After browning hamburger add the taco seasoning and water. Let simmer for about 5 minutes, then remove and allow to cool. Note: This will be somewhat runny! Meanwhile, combine the lettuce, beans, olives, onion, tomatoes and cheese. When the burger mixture is cool add to the lettuce mixture and mix well.Chill, if you have time. Before serving add crushed Doritos to the salad. (Since it's just Jeff and I, we usually add the Doritos to individual plates so they don't get all slimy when we store the salad.

VERDICT: Jeff's favorite! I like it, too, but I still like a little dressing in mine. However, this is MUCH healthier. :)

Another Taco Salad

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Originally uploaded by IowaSunshine

I foresee Saturday night meals becoming taco salad nights. This time I added 2 diced Roma tomatoes, cut romaine lettuce (it was on a major sale) and used 1/2 cup French dressing with 1/4 cup taco sauce.

Note: The picture above does not have any baked Doritos in it.

VERDICT: Jeff liked it more, I think, because it had a bold taco seasoning taste. I liked it overall--I'll be able to tell more tomorrow after the flavors blend.

Taco Salad

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Originally uploaded by IowaSunshine

This is just ONE of the THREE taco salad recipes that I use. So, you may end up seeing one of those on here eventually. The odd part about this recipe, compared to the others, is that there are no tomatoes in this one. Why? Well, for one, during the winter I rarely have fresh tomatoes on hand; and for the other, there are just times when I don't want to eat tomatoes. Shocking, I know! Anyway, I used this as a main dish--actually the only dish--so it served 4.

Ingredients
1 lb lean ground beef, browned (I used 92% lean organic--Don't you judge me--it was on sale!)
1 package taco seasoning (I used 1/4 cup of the bulk powder I have)
1/2-2/3 cup water (I didn't measure it...)
4-6 cups torn iceberg lettuce
1 can rinsed red kidney beans (sometimes I add 2 or more, but I really like them!)
About 1/2 cup sliced black olives
1/2 cup diced white onion, more if you want
About 1/2 cup light Dorothy Lynch or light French dressing (I used French this time)
About 2 cups shredded cheese (I used mild cheddar, and always shred my own-so much cheaper and tastes better!)
4 servings baked Doritos, crushed (add right before serving)

After browning hamburger add the taco seasoning and water. Let simmer for about 2 minutes, then remove and allow to cool. Meanwhile, combine the lettuce, beans, olives, onion and cheese. When the burger mixture is cool (it may still be a little liquid--which is fine) add to the lettuce mixture and mix well. Add the dressing a little at a time until you reach desired consistency. Chill, if you have time. Before serving add crushed Doritos to the salad. (Since it's just Jeff and I, we usually add the Doritos to individual plates so they don't get all slimy when we store the salad.

VERDICT: Great variation on tacos! I had wanted to make taco soup, but it was 50 degrees yesterday--just not soup weather yet. I guess in the Midwest, it doesn't feel like soup weather until the highs are in the 20s or 30s. :) Anyway, we liked this a lot--and it was so much food we didn't need a side dish, which always make me happy, because it's fewer dishes to wash.

Taco/Burrito Meat

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Originally uploaded by IowaSunshine

Want a great filler for your tacos and burritos? Try this filler--it tastes great and stretches a pound of hamburger! Plus, since I'm laid up with a backache, I knew I could sit down while it was cooking. Sorry--but due to my back problems, posting may be sporadic. Although, I'm thinking of making some cookies later on tonight. MAYBE.


Ingredients
1 lb. hamburger, cooked and crumbled
1 15 oz can tomato sauce
About 1/4 cup water
1 can fat free refried beans (spicy would be good, too!)
Taco seasoning (I used 1/4 c of my taco seasoning, and that's the equivalent of 1 packet)

After browning the burger, add the tomato sauce, water (I swished it around in the sauce can to get all of it out) and taco seasoning. Stir until seasoning is distributed, then add beans. Cook until thickened and heated through.

Serve with tacos or burritos.

VERDICT: This is amazingly good! My parents usually add tomato sauce to their tacos, but after reading a recipe from Tried-and-True Cooking with Heidi, I decided to add the beans. Let me tell you--THAT WAS A GOOD DECISION! I'm positive this meal could feed 10 hungry people! Plus, it tastes great.