That moment when ...it's 3:30 am and smelling his hair is more important than sleep. He is fed and burped and rocked back to sleep and I realize that in the not so distant future he will be a wiggling toddler and rather than rest so easily, so comfortably, so contentedly on my shoulder , he'll want to climb down and pull away and explore a world outside of mommas arms. What's one more minute? I'm already up :-)
These are not as complicated as they sound, and soooo good!! Quinoa is incredibly healthy, too! I'll never eat tacos or nachos another way! We ate them over tortilla chips.
Quinoa, Black Bean and Corn Tacos
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 - 8 servings
1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 1/4 cups vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 - 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped
corn or wheat tortillas
Monterey Jack, cheddar or cottage cheese
Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price
This is a good, healthy recipe. I used salmon, but you can use any kind of fish, next time I'll be using crab because we really like crab! I made these for dinner tonight with a side of grilled zuchinni and potatoes tossed with evoo and cajun seasoning. Yum!
I didn't invent any of these recipes, but This isn't Pinterest. I'm not just posting random stuff here that looks good. All recipes have been cooked And taste tested by me :-) and fall into AT LEAST one of these categories :
Sinfully delicious. Super healthy. cheap.
So let me know if you try any and how it turned out for you!
This is soooo good! And estimated at about 1200 calories for the ENTIRE pan!
And very low carbs!!!
Ingredients: 2 medium zuchinni 1 large container cottage cheese 2 cups mozzarella cheese 1 cup parmesan cheese jar of spaghetti sauce mushrooms sausage onions green peppers Directions: Slice zuchinni lenghthwise. Bake at 400 degrees on greased cookie sheet until soft. Brown sausage,mushrooms, green peppers, and onions. drain. Stir into spaghetti sauce. Mix parmesan cheese with cottage cheese. Layer in a casserole dish, meat sauce, zuchinni, cheese, top with mozzarella cheese. Cover and bake at 350 until heated through
Surprisingly tasty for how cheap and easy this is!
Ground turkey or hamburger
Taco seasoning (make your own for less msg)
Brown meat and add to pot along with a little water and rest of ingredients except avocado. Dice avocado and add last. Garnish each serving with cheese and/or sour cream. We scoop with tortilla chips, too!
This is a good, healthy alternative to the greasy crunch of potato chips!
Kale Chips Ingredients: 1 bunch of kale leaves or greens extra virgin olive oil garlic salt (or other seasonings) Directions: Grease cookie sheet with EVOO, place kale in a single layer on pan, sprinkle with garlic salt, bake at 400 degrees until crispy. They will shrivel up quite a bit.
I've also experimented with other seasonings, such as cajun seasoning, but garlic is really the only thing that goes with that earthy kale flavor, in my opinion.
Ingredients 1 pound lean ground beef (90% lean) 1 large onion, chopped or season with Onion
powder or minced onion 2 1/2 cups salsa 1 can (15 ounces) black beans or red kidney
beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 teaspoon ground cumin 6 flour tortillas (8 inches) 1 small can of drained corn, or about 1 1/4
cups of frozen corn (optional) 3/4 cup reduced-fat sour cream *Note: I used
1/2 cup 2 cups (8 ounces) shredded reduced-fat Mexican
cheese blend 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro
Directions In a large skillet, cook beef and onion over
medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, sour
cream, corn (optional), taco seasoning and cumin. Spoon a generous layer of meat mixture on
bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or corn tortilla on top of meat
mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers
as you like. The last & final layer should be a healthy
dose of grated cheese. Cover with foil that has been sprayed with pam
or other and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with
lettuce, tomato and cilantro. Yield: 8 servings.
This one is not a healthy recipe but it is oh-so-good!
Ingredients: 1 can crescent rolls 6 medium apples sugar and cinnamon Sauce: 2 7oz. lemon lime beverage (I used sprite) 1 1/2 cup sugar 1/3 teaspoon cinnamon 1/3 teaspoon nutmeg 1/4 cup butter Make sauce by heating all ingredients together except butter.Add butter last and set aside. Pare apples. Roll crescent rolls very thin, place apple in middle with sugar and cinnamon. Pull dough around apple and place in pan.Cover with prepared sauce and bake 25-30 minutes at 425
So, I haven't written in a while. Josh was having brain surgery, and I had Jackson in November. In fact, we came home from the hospital on just about the same day. I'm not going into detail about all of the emotional stuff, because some things just shouldn't be public, but let's just say 'hectic and crazy' would be putting it lightly. But now that things are back to semi-normal I plan to add a recipe section to this quaint little blog. And also, some before and after pictures of some home remodeling. Not to mention, planting season is coming up! Stay tuned to see if the girl who once killed a cactus can keep a garden alive!
So, follow along, and I promise to write more than twice a year :-b