Wednesday, September 26, 2012

Taco Soup

I got this recipe from a good friend and it was the dinner Brian made for me on our first anniversary.  This soup is super easy, super fast, and always a crowd pleaser.  It freezes well and is perfect for warming you up on a cool fall day.  Enjoy!

1 lb. Ground Beef or Turkey
2 cans Rotel Tomatoes
2 - 15 oz. cans Hominy
1 pkg. Taco Seasoning
2 c. Chicken Broth
1 recipe Homemade Ranch Seasoning (below)

Homemade Ranch Seasoning
1/2 t. chives
1/2 t. parsley
1/2 t. dill
1/4 t. garlic powder
1/4 t. onion powder
1/8 t. salt
1/8 t. pepper

Brown ground beef.  Drain fat and add remaining ingredients.  Bring to a boil and simmer for 30 minutes.  Great served over brown rice and avocado slices! Pin It

Monday, September 24, 2012

Green Strawberry Smoothie (not really green)

It may sound a bit strange but it is SO good.  If you struggle to get your kiddos to eat veggies, this is a great way to do it.  Avery wouldn't touch spinach, but drank this like it was candy.

2 c. strawberries, chopped
2 T. shredded unsweetened coconut
1 t. agave nectar
1/2 c. fresh spinach
1/2 c. unsweetened coconut milk
1 c. ice cubes

Place all ingredients in blender and mix until smooth.  Enjoy! 

Add 2 T. almonds
Use 1/2 c. blueberries in place of 1/2 c. of the strawberries
Instead of spinach, you can use 1/2 of an avocado chopped up
Add a squirt of chocolate syrup if you want a sweeter treat  Pin It

Caribbean Taco Salad with Cumin-Lime Vinaigrette

One of the most requested recipes from friends.  

This is super refreshing and so easy to make! It makes a great meal for a summer night, a rainy day, or any time you want to liven up your weekly menu. The most fun part of this is making your own taco shells.  To make this GLUTEN FREE replace the tortilla with fresh spinach leaves.

Olive oil cooking spray
4 (8-10-inch) whole wheat tortillas
1 (20-ounce) package ground turkey
1 (1.25-ounce) package taco seasoning mix (or make your own here)
2 T. water
1 mango, chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 T. finely chopped green onion
3 T. finely chopped fresh cilantro
3 T. finely chopped tomato
1 ripe avocado diced (optional)
1 t. grated lime peel
2 c. firmly packed fresh spinach leaves
(Vinaigrette directions below)

Preheat oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat for 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro, tomato, (& avocado just before serving so it doesn’t brown) and lime peel to make the salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa. Drizzle vinaigrette over each serving. Serves 4.

1/4 cup fresh lime juice
2 T. rice wine vinegar
1 T. honey or agave nectar
1 T. ground cumin
1/4 cup chopped cilantro
Salt and freshly ground pepper
1/2 cup canola/olive oil blend

Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined. Reseason with salt and pepper, if necessary. Pin It

Sunday, September 16, 2012

Daddy and His Girls

The girls and Brian spent some time laying in the grass looking at the sky before bed a few nights ago.  Such a precious time with his sweet girls! Pin It