chipotle lime cauliflower tacos

 Chipotle Lime Cauliflower Taco Bowls

Need

• ¼ cup lime juice (from about 2 limes) 

• 1-2 tablespoons chopped chipotles in adobo sauce (see Tip)

• 1 tablespoon honey

• 2 cloves garlic

• ½ teaspoon salt

• 1 small head cauliflower, cut into bite-size pieces 

• 1 small red onion, halved and thinly sliced 

• 2 cups cooked quinoa, cooled (see Associated Recipes)

• 1 cup no-salt-added canned black beans, rinsed

• ½ cup crumbled queso fresco

• 1 cup shredded red cabbage

• 1 medium avocado

• 1 lime, cut into 4 wedges 

Directions

• Step 1
  Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

• Step 2
  Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.

• Step 3
  Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.

• Step 4
  To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.

chicken tacos

 This recipe looks awesome!

https://www.eatingwell.com/recipe/273011/grilled-chicken-tacos-with-slaw-lime-crema/?printview

new taco recipe

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

tacos to try

http://www.repeatcrafterme.com/2014/03/crock-pot-ranch-chicken-tacos.html?m=1

Ingredients:
– 3-4 Eating Right (97% fat free) chicken breasts
– 1 packet low sodium taco seasoning (I chose Mild)
– 1 packet Ranch seasoning mix
– 2 cups low sodium and fat free chicken broth
plus
– shredded lettuce
– pico de gallo or salsa
– light or fat free sour cream
– taco shells

Directions:
1. Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot.
2. Cook on low for 4-6 hours
3. Shred chicken with fork and let it soak up the broth.
Serve in taco shells topped with lettuce, tomato/salsa, and sour cream.

taco salad

My Variations: 
**salted the meat mixture
**did not use the "juice" from the tomatoes as a salad dressing but rather a marinade for the tomatoes. on the salad, i added taco sauce and choloula 
**instead of baking tortilla chips, i used fritos


http://www.foodnetwork.com/recipes/ellie-krieger/beef-taco-salad-with-chunky-tomato-dressing-recipe.html

PRINT RECIPE

Beef Taco Salad with Chunky Tomato Dressing
Recipe courtesy of Ellie Krieger

Beef Taco Salad with Chunky Tomato Dressing
Total Time:
57 min
Prep:
35 min
Inactive:
10 min
Cook:
12 min
Yield:4 servings
Level:Easy
Ingredients

For the Meat:
3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water
For the dressing:
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces baked corn tortilla chips (about 32 chips)
Directions

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Recipe courtesy Ellie Krieger

oooh make and freeze breakfast :)

Chorizo and Egg Breakfast Tacos

Yield – 12 servings

Preparation Time – 20 minutes

Cooking Time – 15 minutes

Ingredients

• 1 lb. chorizo mexican sausage (mild Italian sausage will do too)
• 10 eggs
• 1/2 cup milk
• Salt and pepper
• 1/2 cup salsa
• Tabasco sauce, optional
• 1 cup shredded cheddar cheese
• 24 soft taco or fajita size tortillas

Add this recipe to ZipList!

Directions

• Brown the sausage. Drain if necessary, then add sausage back into skillet.
• In a mixing bowl, whisk together the eggs and milk with salt and pepper. Pour over the browned sausage. Scramble.
• Once the eggs are cooked, add the salsa, Tabasco sauce and cheese and stir through. Let sit on the burner for a minute, allowing the cheese to melt.
• Spoon into tortillas, let cool slightly, roll and place into freezer baggies. Freeze up to 3 months.
• Thaw in fridge overnight, reheat in the microwave.

Read more: http://www.5dollardinners.com/chorizo-and-egg-breakfast-tacos/#ixzz3BGjcwems

chicken taco meat to try

with how crazy our life gets, i'm thinking i need to use our slow cooker more....

and i love chicken tacos. so here is a recipe i want to try :)

Slow Cooker Ranchero Chicken

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker

Ingredients

• 1 15 oz. can diced tomatoes
• 1 6 oz. can tomato paste
• 3 Tbsp homemade taco seasoning
• 1 lb. boneless skinless chicken breast
• 1 lb. boneless skinless chicken thighs
• Salt and pepper to taste

Directions

• Whisk together the diced tomatoes with their juices and the tomato paste in the base of the slow cooker. Stir in the taco seasoning.
• Add the chicken breast and thighs to sauce and spoon the sauce over the top. Set the slow cooker on low and cook for 8 hours.
• Once cooked, pull apart the chicken with 2 forks and serve in tacos, on tostadas, or in enchiladas. Enjoy!

Read more: http://www.5dollardinners.com/slow-cooker-ranchero-chicken-recipe/#ixzz37M5E7pH8

another crock pot recipe to try :)

Salsa Verde Shredded Pork Tacos

 Yield – 8 servings

Preparation Time – 5 minutes

Cooking Time – 8 hours in slow cooker

Ingredients

• 2.2 lb. pork shoulder or blade roast
• about 1 tsp garlic powder
• about 1 tsp ground cumin
• about 1 1/2 cups salsa verde, enough to cover the roast
• 1 large or 2 small jalapeños, seeded and diced (or not seeded if you want more heat)
• Few dashes salt and pepper
• 8 to 10 corn tortillas
• Goat cheese or queso cotija or sour cream
• Jalapeños or cilantro or avocado chunks, for topping
• Fresh fruit or veggie side dish

Directions

• Place the pork roast into the base of the slow cooker and sprinkle the garlic powder, ground cumin on top. Pour the salsa verde and add the diced jalapenos on top. Season with a little salt and pepper
• Set the slow cooker on low and cook for 8 hours.
• Once the cooking time is complete, shred the pork with 2 forks and remove from the slow cooker with slotted spoon when ready to serve.
• Serve Salsa Verde Shredded Pork Tacos on corn tortillas with preferred toppings

Read more: http://www.5dollardinners.com/salsa-verde-shredded-pork-tacos/#ixzz36yTFNaty

menu for the week

sunday: broasted chicken from meijer (re-heated), fruit salad and baked potatoes

monday: leftover tacos from dustin's open house

tuesday: homemade pizza on prebaked crusts, fruit

wednesday: rice krispy chicken, aparagus and rice

thursday: warmed sandwiches, chips and fruit

friday: spaghetti

saturday: want a date night SOOOOOOOOOO badly............ but alas probably having roasted pork tenderloins, roasted potatoes and broccoli

sunday: kielbasa, wild rice and applesauce

monday: burgers?