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dinner

Frugal/ HOME/ Meals/ RECIPES

Homemade Taco Seasoning Mix & Taco Pizza

You will never have to buy over-priced, way-too-much-salt, sometimes ‘msg added’ taco seasoning packets again!  This taco seasoning mix is so easy to make and tastes really great!  I feel it gives a much richer, “homemade” flavor to every recipe I use it in.  I have used to season ground beef for tacos, nachos, & taco pizza.  I have used it to season refried beans, and to season lentils for vegetarian tacos. You can even use it to season chicken.

Taco Seasoning Mix

Recipe source-Allrecipes.com

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions

  1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

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Here is the recipe quadrupled, to make a large batch.  Store in a mason jar. 🙂

  • 1/4 cup chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon and 1 teaspoon sea salt
  • 1 tablespoon and 1 teaspoon black pepper

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Hints:



~Use 3 teaspoons (more if want stronger flavor) per pound of meat.  Add 2/3 cup water and simmer down until water is absorbed.

~If you prefer, you could sprinkle 1/2 tablespoon of flour to help thicken sauce.  I find this is not necessary.

~Adjust salt and red pepper flakes to your taste.  I usually use a bit less of both.

~You could make a large batch and give away in small mason jars as a thoughtful gift.

~Buying seasonings in bulk is the way to go!  Amazon has some great deals, like McCormick Gourmet Collection Chili Powder.

Use the above link and I will receive a small percentage of what you spend.  Thanks!!

 

Taco Pizza No Recipe, Recipe

Premade pizza crust (we use premade dough from Trader Joes)
Pizza Sauce (we also get from Trader Joes)
Cheese
Ground Beef Seasoned with Taco Seasoning Mix (or beans or lentils)
Lettuce (we use spinach)
Tomato
Corn
Taco Sauce or Salsa
Corn Chips, crumbled

Top pizza crust with sauce, add cheese and meat (or beans).  Bake according to pizza crust directions.  Cool slightly.  Add toppings you prefer and serve with taco sauce or salsa!

HOME/ Meals/ RECIPES/ Simplifying

Crockpot Dinners For The Freezer

I have no time today to write a post, so I thought I would share a super great post written by Stephanie of  Mama & Baby Love.  I am really excited to have stumbled upon her post at Pinterest.  
She writes about Crock Pot dinners for the freezer.  You buy and chop all ingredients in one day, freeze the meals separately, to be tossed into a crock pot for easy dinners throughout the month.
She includes 3 amazing-sounding recipes, which makes 6 dinners.  I love that her recipes are full of vegetables.

mabl
Go here to check out her recipes and her process of making Crock pot meals for the freezer!
Meals/ RECIPES

My Mom’s Taco Salad No Recipe-Recipe

My mom made the best Taco Salad when I was growing up.  I loved it!
She used: 
~Doritos Nacho Chips 
~Seasoned Taco Meat 
~Iceberg Lettuce 
~Cheese
~Tomatoes
~ Catalina dressing or Western Dressing.

I added a few ingredients to make it a bit more filling and healthy.
I used:
~Baby Lettuce Greens along with the Iceberg Lettuce (for antioxidants)
~Black Beans (for more fiber & protein) 
~Organic Tomatoes
~Organic Corn (for an added texture)
~Organic Cheese
~A brand of Nacho Chips that had no hydrogenated oils or preservatives in them 
~A Taco Seasoning Mix that had no msg or fillers in it.
~Organic, Grass Fed Beef
~Catalina Dressing (I chose this brand because it had no high fructose corn syrup in it)

This is a no recipe- recipe.  You just brown a pound of beef, drain, then season it with taco seasoning.  Prepare all other ingredients–tear iceberg lettuce, grate cheese, dice tomatoes, drain & rinse beans, slightly crush the chips. Throw all ingredients into a large bowl.  I just eye ball it, adding a little of this and a little of that!

Pour desired amount of dressing on top

Toss, serve and enjoy!!

Meals/ RECIPES

Recipes I Want To Make This Week

{Chicken Gyros @ Annie’s Eats}
 The picture looks great, but to hear her talk about how much she loves the recipe sold me.
{Baked Hasselback Potatoes @ Chico’s Kitchen}
Just because plain ol’ baked potatoes get boring.
{Lasagna Cupcakes @ Framed Cooks}
These are so cute!  I would love to have a bunch stuck in my freezer to pull out for lunch or a quick snack.  Wonton wrappers in place of noodles = brilliant!
{Chocolate Fig Freezer Fudge @ The Chocolate Fig}
I don’t like figs, but her explanation of these made my mouth water so I’m gonna try it!
{Lemon Chicken Breasts @ The Sequined Lobster}
I started making this last week, but when I went to open my bottle of white wine, the spout broke and glass dropped into the wine.  Note to self…do not ever buy cheap wine bottle opener!  We had Toad In A Hole for dinner that night instead..:)  I will try again this week.
{Lentil Soup @ Mission B Fit}
This recipe is very similar to my French Lentil Soup.  Mine uses carrots, celery and balsamic vinegar.
I like the simplicity of hers, can’t wait to try it.  
{Banana Cookies @ Mission B Fit}
These are easy and nutritious, I think my kids will devour them!
Meals/ RECIPES

Nourishing Crockpot Recipes

I participated in this Nourishing Crockpot Carnival back in November 2009.  I have bookmarked it and gone back a few times because of the great, nourishing crockpot recipes that were linked up.

 Today I am making #28-Cream Cheese Crockpot Chicken.  I needed something simple to just throw in the crockpot for dinner tonight.  My girls are on Spring Break and we are having a blast but boy, I am SO tired!!

I made #18 Double Chocolate Crockpot Cake W/ Hot Fudge Sauce for my youngest birthday a couple days ago. Yum!

 Posts about both coming up soon.

Got any favorite CrockPot recipes?

Would love for you to link ’em up in the comments if so!
Meals/ RECIPES

Best Ever Classic Beef Pot Roast

We have been limiting red meat to just a couple times a week, so when we do have it, I want it to taste AMAZING!  This recipe is just that–amazing!  I have looked high and low for a good pot roast recipe.  When I was going through chemo and we had meals made and delivered from our church, this recipe was one that made a huge impression on me.  I HAD to have the recipe, and I can’t wait to make it!

The wine gave it such flavor, and the herbs seasoned it to perfection.  It was the perfect comfort food!

Thanks, Scott family!!
If you’re looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Ingredients

  • 1  teaspoon  olive oil
  • 1  (3-pound) boneless chuck roast, trimmed
  • 1  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  cups  coarsely chopped onion
  • 1  cup  dry red wine
  • 4  thyme sprigs
  • 3  garlic cloves, chopped
  • 1  (14-ounce) can fat-free, less-sodium beef broth
  • 1  bay leaf
  • 4  large carrots, peeled and cut diagonally into 1-inch pieces
  • 2  pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)

Preparation

Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutritional Information

Calories:
307 (31% from fat)
Fat:
10.4g (sat 3.5g,mono 4.8g,poly 0.5g)
Protein:
28.6g
Carbohydrate:
23.7g
Fiber:
2.8g
Cholesterol:
85mg
Iron:
3.9mg
Sodium:
340mg
Calcium:
34mg

RECIPES

Recipes To Make ASAP



Each Week I gather up recipes that I have bookmarked, blogged, saved on Pinterest, Stumbled, or found on Twitter. 
 I then use that list to decide what to make for the week.
Thought I would share this weeks “gathering” with you.
  
Let me know if you would like this to be something I share more often…I think it would be quite handy to have my list on the blog to refer back to, but would want it to be something you all enjoy, too!

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