Authentic Chicken Tortilla Soup recipe! This easy to make tortilla soup is made with a handful of ingredients that you already have in your kitchen! I based this recipe on my favorite NYC Mexican restaurant – now I can make it healthy at home!
I love chicken tortilla soup – love, love love.
Chicken Tortilla Soup
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.
I was very upset. That night I told myself I would match their tortilla soup with my own. I would set up a table outside their restaurant serving small cups of my own soup and compare it to theirs.
The neighborhood would love mine. They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”. Well one of those things came true, I came up with a tortilla soup recipe that is better than theirs. *High Fives*
Cheesy Broccoli Stuffing Casserole recipe made with Stove Top! This is one of my family’s favorite Stove Top Stuffing Recipes to make! This is a easy dish made with frozen vegetables, cream of chicken soup, rice and Velveeta cheese! It’s one of my favorite meals to make with Leftover Thanksgiving stuffing!
Leftover Stuffing Recipe
Are you asking yourself “What to do with leftover stuffing?”? This is one of my favorite dishes to make with leftover stuffing! No matter what stuffing you have, just follow the recipe and add your own stuffing! It makes for a great casserole a few days after Thanskgiving when you’re sick of turkey!
What’s one of my favorite parts of Thanksgiving? No, not the pumpkin cream pie. And no, not watching A Charlie Brown Thanksgiving. Although I love both of those. My favorite is…..
LEFTOVERS!
Oh baby, I love leftovers!
It’s like Thanksgiving for a week straight! Each night is turkey in new ways, mashed potatoes on the side and plenty of vegetables. One night it’s turkey sandwiches covered in homemade gravy. The next night is Thanksgiving dinner on Saturday again. And then comes the casseroles.
What do do with leftover stuffing?
This Cheesy Broccoli Stuffing Casserole is my favorite Stove Top Stuffing Recipes! Not only does it make a perfect side dish for holiday meals, bu it’s the ultimate leftover meal using a bunch of stuffing. And what else do I love about leftovers? Saving money. Thanksgiving dinner is great because it’s literally 1 meal that feeds you for the next week.
This casserole besides being cheesy and delicious and mouthwatering and made of dreams (I like it, ok!) only has a few ingredients. There’s stuffing, frozen corn and broccoli, cream of chicken soup, white rice and cheese.
EASY Crockpot Pumpkin Chili recipe. This easy slow cooker dinner is healthy made with ground turkey, beans, vegetables and Mexican spices! Add shredded cheddar cheese on top! You can freeze leftovers for your family!
In this Crockpot Pumpkin Chili recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish. Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals. It’s an amazing way to make your dinner or pumpkin brownies more healthy and better for you. Who doesn’t want that?
Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends. They are holding hands, whispering secrets (not about you), planning adventures – they are great pals.
What I’m saying is that you’re going to love this Crockpot Pumpkin Chili! It’s one of our favorite Fall Slow Cooker Meals!
Pumpkin Chili Recipe
This pumpkin chili recipe is so easy to make and only takes 5 hours in your slow cooker! First you’ll want to brown the ground turkey in a pan with the peppers before throwing it in the crockpot. After that, throw all your other ingredients inside!
I love beans in my chili so I had to add both black beans and kidney beans. Also I love using ground turkey for chili as a healthy alternative to ground beef.
So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this! If you want you can even throw avocado, shredded cheddar cheese and sour cream on top when it’s done!
EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.
I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!
Healthy Recipe
With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.
What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch. And what’s even better is there no time waiting for lunch or dinner to be heated, this Mexican Arugula Corn Salad is made within minutes.
CREAMY SLOW COOKER Sweet Potato Soup recipe! This easy Crock Pot meal includes ham and sweet potatoes in a creamy cheesy broth! Even my kids love this soup!
Sweet Potato Soup
This Sweet Potato soup is the real deal. Your entire family (kids and adults!) is going to declare this meal the best! This soup is creamy, comforting and packed with vegetables (sweet potatoes, celery, carrots, red pepper, corn, onion and white beans!). What’s not to love?
And yes – you heard me correct, your kids are going to love this soup too! If you’re looking for ways to introduce them to sweet potatoes, then this soup is the way to do it. Even my 1 year old gladly picks the sweet potatoes up out of this soup and gobbles them down!
Over the weekend I was itching to make something with sweet potatoes so I decided to make a classic Fall recipe – Sweet Potato soup! We love sweet potatoes so much, we might have to start growing our own sweet potatoes soon!
What I love about cold weather soups is that they can be creamy (and cheesy) but you pack them full with vegetables! As I mentioned so many times before I’m in love with my slow cooker, so you’re going to love how easy this is!
Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.
This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread. I love this dish because it’s easy to make, filled with healthy vegetables and is delicious. If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.
I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead. You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!
See, isn’t this salad awesome because it’s so flexible? Hope you enjoy!
Easy Shrimp, Tomato & Corn Salad made in 15 minutes! Perfect as a healthy salad or side dish!
Servings4
Ingredients
1tablespoonolive oil
1teaspoonminced garlic
1poundlarge shrimp - peeled and defrosted
2large tomatoes - chopped
1 1/2cupsof corn
salt + pepper
red pepper flakes
1-2tablespoonslime juicedepending on how much lime you like
cilantrooptional
Instructions
Add olive oil to a large skillet over medium high heat. Add minced garlic and stir until fragrant, about 1 minute. Add shrimp and tomatoes and continue to cook for about 4 minutes. Add corn, salt + pepper to taste, a sprinkle of red pepper flakes and lime juice, stirring for 1 more minute. Sprinkle with cilantro and serve.
Recipe Notes
This makes a great dinner over pasta, a appetizer salad or a light lunch.
Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!
Burrito Bowl Recipe
Day 3 of Tomato Week! Monday was Italian Diced Tomatoes. Tuesday was Roma Tomato Soup. Now I want to show you how to easily use fresh tomatoes in this 5 Minute Burrito Bowl!
I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden. It’s perfect for lunch (at home or take to work) because it’s so fast to make.
Vegetarian Burrito Bowl
I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time. If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too! You could even add some extra protein to it, such as chicken or more beans.
Fresh sweet corn – don’t you love it? I sure do. Follow our journey from seed to picking over 20 ears of corn!
We tried growing corn up on the roof for a few years and it grew..sometimes. In 2012 we had the best results on the roof, but each year before and after was hit or miss. Each year I talked Matthew into trying again, and each year we got small, if any, corn. Eventually Matthew had to give me a intervention and say that corn was a waste on the roof, why don’t we grow something else? After huffing and puffing and blowing the house down, I gave in, no more growing corn on the roof.
So this year, with our first proper growing in the ground, non-rooftop garden, I was determined to grow corn! Lots of it! A entire bed of it! We are still figuring out our growing schedule, but we decided to plant it in early June. By July it was growing, but not that tall, and I was becoming nervous because the (legit) farmers around us had corn that was 5 feet tall.
I was worried we started too late. I was worried the ground wasn’t ideal growing conditions for our corn. Then August came and the corn just took off! It grew tall! It grew ears! It grew multiple ears on each stalk! The corn couldn’t control itself, it kept growing and growing and growing!
Last, last weekend, we peeked at the corn and it was white, not the yellow/white combo it was supposed to be, so we gave it one more week. This past weekend, it was ready. We picked it. We ate it. I danced with it.
Technicals: We grow Xtra-Tender bicolor super sweet corn. I’m in Zone 5A. Corn seeds were planted directly in the soil June 6. We harvested on September 3. Seed packets say 73 days to maturity but ours took 89 days.
Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!
Vegetarian Chili
Last weekend we had some pretty amazing chili for lunch while we were out of town. The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes. The thing is though, this was vegetarian chili.
After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili in my kitchen. This 45 Minute Vegetarian Chili recipe was born!
Vegetarian Chili Recipe
The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies. Now comes the beans: black and kidney beans. There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper. We’re going to give it that texture that ground meat gives it with meatless crumbles.
If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!). It has the same texture consistency of meat while being tasty. I recommend using Neat or Morningstar brands for crumbles. Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him).
This Corn and Tomato Rice Salad is a healthy recipe for dinner, picnics and potlucks. With it’s Mexican inspired flavor it’ll be a hit with everyone! And even better, it’s easy to make in 15 minutes!
I’m in love with this rice salad. I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty. This is a great fresh ingredient recipe that lightens up dinner. You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.
What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it. Anyone else love Mexican flavored everything? This salad is so good you could even fill up a burrito with it and call it dinner.
And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.
The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes. Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time. I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options. One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.
Avocados filled with Corn Salad make the perfect party appetizer! These are easy to make! I love this Corn Salad Avocado Party Appetizer recipe!
Avocado, you beautiful thing. Want to know a surprising fact? I had my first avocado in my 20’s. As a kid we would never have them in the house and I never tasted guacamole. Then I slowly started to eat them as a sliced topping on my favorite tortilla soup. Now today, I’m licking clean (TMI?) the guacamole bowl. So yeah, I love you avocado, I’m sorry it took me so long to realize this.
With Thanksgiving and Christmas around the corner I’m starting to think about parties. I love a good potluck where all your friends gather together and bring all types of food to enjoy. So I got to thinking about avocados…what could I do besides the usual guacamole? And what I could do fun with them? Then one afternoon it hit me, Avocado Sailboats! And even better they’re filled with my favorite Mexican Corn Salad.
The Best Avocado Appetizer!
These are simple to make. You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes. I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table. I hope you give these a try!
You’ll need 12 avocados which will make 24 sailboats. If you want to scale it up or down, then do the math accordingly. Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
Corn Salad Avocado Party Appetizer Recipe Read More
This Vegetarian Slow Cooker Chili is packed full of vegetables! It’s the perfect healthy comfort food that your whole family will love! This vegetarian recipe is so easy to make!
Have you been watching the news? If you have tuned in during the last 24 hours I’m sure you’ve seen titles like:
WINTER STORM JUNO, a Historical Blizzard
NORTHEAST TO MEET A GOLIATH
NYC to get 24 to 36 inches of snow, NYC to shut down, NYC ready to rumble with Juno
Blizzard Warning In Effect!
BREAD SOLD OUT, Incoming Blizzard!
I love snow. I know not everyone likes it. After all, you have to shovel, you might get cold, or the horrors you might run out of chocolate chips (blizzard advise 1: stock up on chocolate).
Vegetarian Slow Cooker Chili
There’s one thing I think we can all agree on (as a snow lover or snow hater); comfort food is a must on snowy nights. Let me introduce you to this Vegetable Packed Slow Cooker Chili. This chili is a game winner. Curl up to it with inches of snow on the ground. Curl up to it at a tailgating party. Curl up to it during the big game this weekend.
This is a vegetable chili which means it’s great for a meatless Monday meal. It also guarantees to make all your veggie friends happy. It’s also going to leave you happy because it’s so darn full of vegetables. I eat meat, but sometimes I need a break. Chili is typically associated with meat, but honestly in this vegetable chili you won’t even miss the meat. This chili is vegetable packed! You’ll get tackled by carrots, corn and beans! You’ve been carrot sacked!
So when you’re ready to win the hearts of your family and friends during the next sports game party or during a snowstorm, make this Vegetable Packed Slow Cooker Chili!
This Vegetarian Slow Cooker Chili is packed full of vegetables! It's the perfect healthy comfort food that your whole family will love! This vegetarian recipe is so easy to make!
Course
Main Course
Ingredients
1 28ozcan of crushed tomatoes
1 15ozcan of black beans
1 15ozcan of dark red kidney beans
1large green pepper - chopped
2cupsfrozen corn
3medium sized carrots - chopped
1jalapeno - finely chopped
1tablespoonchili powder
1tablespoonoregano
1teaspooncumin
Shredded Cheddar Cheeseto top
Sour Creamto top
Instructions
Place all ingredients inside slow cooker, stir to combine.
Put on LOW for 4 hours.
Serve in bowls and sprinkle cheddar cheese and a dollop of sour cream on top.
The coldness suddenly hit last weekend. One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.
One thing that comes with the Winter is lack of fresh fruits and vegetables. For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots. Farmers markets will be closed, or only selling hearty greens. Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise. You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June. Oh and corn on the cob? If you’re in a cold location, good luck seeing it until next Summer.
So how do you get your vegetables during the Winter? Here’s what I suggest, frozen vegetables!
CREAMY Chicken and Noodles is a easy casserole bake recipe that you can serve as a main or side dish. It’s creamy sauce is made with cream of chicken and cream of broccoli soup and then poured over egg noodles and diced chicken. It’s my favorite comfort food dish!
These Creamy Chicken Noodles are a blue ribbon winner in my family’s heart. It’s perfect for a side dish, but it’s also perfect for a man dish. We love curling up with a bowl of this on a chilly night; it really hits the right spot, just like your fluffy slippers do to your toes! Read More
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Oh you slow cooked tacos with tomatillo salsa roja.
How many ways do I love you? Many.
I made these last week. We already had them twice. They are already being requested a 3rd time. They are out of this world tasty.
What makes them that special? They are slow cooked, they are made with fresh ingredients and they have that authentic taste. Yeah, they are really good.
For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!
Salsa Verde Tacos
The salsa is a mixture of salsa verde + red mexican sauce. For the salsa verde I use my favorite recipe (found here) but I cut it in half. If you can’t make it homemade, just buy a jar of it.
The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe
Just mix these together and we have our Tomatillo Salsa Roja already made! I always take a spoonful of this right away. You know, just to check… 🙂
To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker. Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos.
You’re also going to add some dry black beans to this recipe. See these gorgeous black bean? Yeah, we grew them. And yes, I’m totally proud of them.
When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas. Tostadas are basically a flat taco shell. They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal.
For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?
I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.
And hello beatiful, let’s eat these!
Crunch Crunch. Delicious!
Hope you guys enjoy these tacos! Make it for a Mexican fiesta one night this week!
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Course
Main Course
Cuisine
Mexican
Servings8
Ingredients
For the tomatillo salsa roja
6ouncestomatilloshusked
1/4cupchopped onion
1/2teaspoonminced garlic
1jalapeno pepperchopped
1tablespooncilantro
1tablespoonlime
1/2teaspoondried oregano
1/4teaspoonground cumin
1teaspoonsalt
pinchof pepper
1/4cupwater
1chicken bouillon cube
7ozcan of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
Tomatilo Salsa Roja that you made above
2poundsskinless boneless chicken breast - cut in half
1cupdry black beans
8ozfrozen corn
1/3cupof La Morena Pickled Jalapeno Peppers - drained
Other
Tostadas
Toppings of Choice
Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro
Instructions
To make the salsa
Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
Collection of 4 Mason Jar Salad Recipes. These salads are healthy and easy to pack for lunch. Recipes include Watermelon and Feta Salad, Caprese Salad, Green Bean and Feta Salad and Southwestern Salad.
Mason Jar Salad Recipes
I’m obessed with Mason Jar Lunches! They are just the perfect lunch time choice because you get to pack lunch. Also, since you’re packing lunch it’s a economical choice. Plus.. they look pretty cute!
Mason jars work great because it’s a vertical layered lunch. Instead of mixing it together like a salad, you stack it together. This allows you to keep some vegetables inside more crunchier instead of wilting at the touch of a salad dressing. I also love how quick it is to make a Mason Jar lunch. I can make the entire weeks worth in 30 minutes. Because you are packing all the ingredients together in the jar you are keeping the vegetables fresher longer.
Easy to make Mason Jar Watermelon and Feta Salad. Ingredients include watermelon, feta, tomatoes, sherry vinaigrette and parsley!
Course
Salad
Cuisine
American
Keyword
Mason Jar Salad Recipes, Watermelon Salad
Prep Time1minute
Total Time1minute
Servings1
Ingredients
2 to 3tablespoonsSherry Vinaigrette
1cuphalved cherry tomatoes
⅓cuproughly chopped fresh parsley
2cupscubed seedless watermelon
2ouncescrumbled feta cheese
1pint-size Mason jar
Instructions
Layer the salad ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon, and feta cheese, in that order. Seal the jar and refrigerate until ready to use.
Easy to make Mason Jar Carpese Salad Recipe. Ingredients for this healthy salad include tomatoes, mozzarella cheese, balsamic vinaigrette and basil.
Course
Salad
Cuisine
American
Keyword
caprese salad, Mason Jar Salad Recipes
Prep Time1minute
Total Time1minute
Servings1
Ingredients
2heirloom tomatoes
8ouncesfresh mozzarella cheese
4tablespoonsBalsamic Vinaigrette
6 to 8fresh basil leaves
2pint-size Mason jars
Instructions
Slice the tomatoes and the mozzarella cheese horizontally into ¼-inch rounds. Place 2 tablespoons of vinaigrette in the bottom of each Mason jar. Starting with the tomatoes, layer the salad — tomatoes, mozzarella, and basil leaves — repeating the layers until the jar is full. Seal and refrigerate until ready to use.
Easy to make Mason Jar Green Bean and Feta Salad. Ingredients for this healthy salad include green beans, tomatoes, shallots, balsamic vinaigrette, feta cheese and basil.
Course
Salad
Cuisine
American
Keyword
green bean salad, green beans and feta, mason jar salad recipe
Prep Time1minute
Servings1
Ingredients
3cupsgreen beans
2½tablespoonsBalsamic Vinaigrette
¾cuphalved cherry tomatoes
¼cupthinly sliced shallots
6or 7 basil leaves
2ouncescrumbled feta cheese
1quart-size Mason jar
Instructions
Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to a boil over high heat (don’t salt the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the cooking process and preserve their color. Drain. When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and continuing with the tomatoes, shallots, cooked beans, basil leaves, and feta cheese. Seal and refrigerate until ready to use.
Easy to make Mason Jar Southwestern Salad. This healthy salad includes lime, black beans, tomatoes, peppers, avocado, corn, salad green and cheddar cheese.
Course
Salad
Cuisine
American
Keyword
mason jar mexican salad, mexican mason jar recipes, southwestern salad
Prep Time1minute
Total Time1minute
Servings1
Ingredients
3tablespoonsLime Vinaigrette
½cupblack beansrinsed and drained
½red vine-ripened tomatodiced
¼red bell pepperdiced
¼yellow bell pepperdiced
½cupdiced avocadooptional
½cupcorn kernelsfresh or frozen
2cupsmixed salad greens
1ounceCheddar cheesegrated
1quart-size Mason jar
Instructions
Start by pouring the vinaigrette dressing into the Mason jar. Then layer in the black beans, tomato, bell peppers, avocado, and corn. Finish with the salad greens and, finally, the Cheddar cheese. Seal and refrigerate until ready to use.
For this Taco Tuesday recipe we’re going to turn it into a quick casserole – using only one pan. The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together. Plus cheese is just delicious! 🙂
The first time I made this for dinner it was a hit. So much that I made it 2 time that week. And don’t get me started on the leftovers… they are equally delicious!
Easy Taco Casserole Ingredients
Here’s the ingredients you need for this easy casserole, you probably already have everything in your kitchen!
ground beef
taco seasoning
water
instant rice
shredded Mexican cheese
lettuce
diced tomatoes
corn
cilantro to garnish
So next time you’re craving tacos, try this One Pan Taco Casserole! You’ll be done in no time and will only have to dirty up one pan! Enjoy!
MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.
We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad. I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.
We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”. It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed. “Tacos!” I exclaimed. In this cookbook there’s a section devoted to one of my favorite foods – salsa!
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!
I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.
Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
1 1⁄3 cups snow peasends trimmed and cut (can also use frozen peas)
1can baby corn
1bunch chopped bok choy
3green onionswhite and green parts coarsely chopped
1⁄4 cup low-sodium soy sauce
1⁄4 cup rice wine vinegar
2 1⁄2 teaspoon sesame oil
freshly ground black pepper to taste
1lbudon noodles
Instructions
In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
Recipe Notes
For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Easy to make tamale soup recipe that only takes 20 minutes to make!
Tamale Soup Recipe
Are you like us and are extremely indecisive when it comes to dinner when there are no plans? “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?” That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”. That’s what hungry bellies do, they make you irritable.
So enter this Easy Tamale Taco Soup. I’m really big on quick meals when we’re on deadline for projects. Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick. That’s why canned goods and frozen vegetables rule.
This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.
Do you guys know about Homel Beef Tamales in Chili Sauce? I recently came across them in my travels at the grocery store. They are basically Tamales in a can. They scream out “lazy”. I love it.
And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce. Pretty cool right? And even better the entire can is 340 calories. Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.
Vegetarian Slow Cooker Chili
Chicken Vegetable Soup - Easy Healthy Recipe Ready in 35 Minutes!
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