Tacos!!!! I know you can just buy a seasoning packet and mix it, but this is so much better (both in taste and health!!!) Still easy and so delicious!!!
1 lb ground beef
1 cup chopped onion
2 cloves minced garlic
1/2 tsp sea salt (although I don't always use it)
1/2 tsp oregano
1/2 tsp or more chili powder (I like more and so does Jim)
1/4 tsp red pepper flakes (Again, I add a little more)
1 8oz can tomato puree or sauce (I've usually use sauce)
Cook the meat, onion, garlic and seasonings until browned. Add tomato sauce and simmer for 10 minutes.
It doesn't get much easier than that folks!!! Nicholas LOVES these too!!!
Much less sodium than using the seasoning packet.
Saturday, July 16, 2011
Thursday, July 7, 2011
Black Bean Quinoa Casserole.....YUM!
Ok folks...I know its been a while since I posted. Its not that I haven't been cooking or trying new recipes, just haven't blogged about them. So over the next few weeks I'll be posting some recipes. I've decided that once a week we will have a vegetarian meal. This one we had for dinner last night and it was great!!!!! So easy to put together and very very filling....LOTS of heart healthy fiber. Enjoy!!!!
Since I used canned black beans, I added some garlic and onion to up the flavor a bit.
- 1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato (use a box grater or a food processor)
3 cups black beans (or 2 cans, drained and rinsed)
1 T ground cumin
2 T fresh cilantro, chopped, for garnish
Liberal pinches salt and pepper
Since I used canned black beans, I added some garlic and onion to up the flavor a bit.
Directions
Cook quinoa according to package directions.
Preheat oven to 350°F.
Mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt and pepper in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetable-bean mixture. Pour all ingredients into a 9x9 casserole (I used 9x13) coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered. Serve on a bed of spinach (optional) and garnish with cilantro.
Number of Servings: 8
Preheat oven to 350°F.
Mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt and pepper in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetable-bean mixture. Pour all ingredients into a 9x9 casserole (I used 9x13) coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered. Serve on a bed of spinach (optional) and garnish with cilantro.
Number of Servings: 8
Subscribe to:
Comments (Atom)