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Posts Tagged ‘tacos’

This is an easy and quick meal, that’s also cheap and healthy. Does it get much better than that. Oh, did I mention it’s yummy! The only recipe really needed is the salsa recipe. I’m going to share my famous Kelly’s Salsa recipe. I’ve been making this simple salsa recipe for many years, with many different variations. Here is the basic recipe:

1 can Fire Roasted diced tomatoes (or 1 1/2 c fresh diced tomato)

1 chopped onion

1/4 cup apple cider vinegar

1 large clove garlic, minced

1/4 cup bell pepper, minced (red or green or both)

1/2 tsp cumin

1 Tbsp cilantro, chopped

2 tsp soy sauce/tamari

1 jalapeno, seeded and finely minced

Just mix it all together. yum. You can also add some fresh corn for a bit of sweetness.

I served the black bean tacos with some roasted cauliflower, and topped them with Kelly’s salsa and some plain greek yogurt.


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Turkey Tacos

I haven’t had tacos in a long time, so I was very excited to make these. Instead of ground beef this recipe uses ground turkey, so you save a little on the saturated fat. Plus this recipe adds beans, so there is more fiber and nutrients than regular tacos. Plus they are  just super tasty! This recipe is from The Whole Foods Market Cookbook.

olive oil

1 pound ground turkey ( I used 1/2 white meat, 1/2 dark meat)

1/2 small onion, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 clove garlic, minced

1 Tbsp chili powder

1 tsp dried oregano

1/2 tsp cumin

1 Tbsp unsweetened cocoa powder

2 1/2 cups cooked kidney beans (one can)

8 oz tomato sauce

In a large sauce pan heat the oil over medium hight heat. Add the turkey and saute about 5-10 minutes, until cooked through. Add the onion, peppers, garlic, chili powder, oregano, cumin, and cocoa powder. Cook about 3-4 minutes longer.  Add the beans and tomato sauce. Simmer for 20 minutes.  Serve with whatever toppings you like.

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Saturday: Ole Turkey Tacos

Sunday: Lemon Millet Patties with BBQ Navy Beans and Cabbage Salad

Monday: Leftovers

Tuesday: Chile Rubbed Tilapia with Roasted Broccoli

Wednesday: Spicy Black Eyed Pea Stew with Sautéed Kale

Thursday: Leftovers

Friday: Leftovers

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Oh my!!! These are so good! These were great and very easy to make! Thanks so much Martha!

1 medium onion, diced

1 teaspoon dried oregano

2 dried bay leaves

1 chipotle, in adobo sauce, minced

1 tablespoon adobo sauce

1 can (28 ounces) crushed tomatoes

1 can (14.5 ounces) whole tomatoes in puree

2 teaspoons salt

1/2 teaspoon ground pepper

2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise

In slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes, salt, and pepper. Add pork; toss to coat with sauce.

Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).

Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce. Discard bay leaves.

I served these with warm corn tortillas.

Crunchy Slaw with Radishes

1/3 cup mayonnaise

3 tablespoons white-wine vinegar

3 tablespoons freshly squeezed lime juice, from about 2 limes

1 tablespoon sugar

Coarse salt and ground pepper

1 small green cabbage, about 2 pounds, halved, cored, and thinly sliced

1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1 1/2 cups)

In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.

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