Smothered Southwestern Beef Burritos - Spicy!

Ingredients:

For the beef:

• 3.5+ pound chunk of beef (chuck, tip, shoulder, rump - anything that will shred/fall apart)
• 1 large onion, diced
• 1 6 oz. can of tomato paste
• 2 cups of beef stock
• 1 tbsp brown sugar
• 2 tbsp Mexican chile powder
• 1.5 tbsp cumin
• 2 tbsp corn starch
• 2 tsp oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp ancho chile powder
• 5 cloves of garlic, minced

For the gravy:

• 4 tbsp butter
• 4 tbsp flour
• 2 cups beef stock
• 1 can of plain tomato sauce
• 3.5 tablespoons of special seasoning mix (recipe directly below)

For the "Special Seasoning Mix": 

• 3.5 tbsp of Mexican chili powder
• 2 tsp of cumin
• 2 tsp onion powder
• 2 tsp of oregano
• 1 tsp of garlic powder
• 1 tsp salt
• 1 tsp chipotle chile powder
• 1/2 tsp black pepper

For dinner assembly: 

• Flour tortillas
• Iceberg lettuce shreds
• Fresh grated cheddar
• Fresh jalapeno, sliced
• Spanish rice (I used a boxed rice and added canned tomato)
• Refried beans
• Sour cream
• Hot sauce, for added heat

Instructions: 

Beef: PART 1-

1. Rinse the beef, trim off fat, and cut into 1.5 to 2 inch cubes. Place into crockpot. We used Sirloin Tip because that's the only thing the store had that day...if you're not sure what to do, talk to the butcher. 
2. Dice 1 onion, add to the crockpot.
3. Mix together the remaining ingredients (tomato paste, beef stock, garlic, brown sugar, cumin, chile powder, corn starch, oregano, cayenne, ancho chile powder), and pour into crock pot. 
4. Set the crockpot on HIGH for 5 hours. 

For the gravy-

1. Melt the butter in a medium saucepan.
2. Add flour, a little bit at a time, while whisking. Cook the flour/butter until smooth and lightly golden brown. 
3. Continue whisking and slowly add the beef stock, tomato sauce and spice blend. 
4. Simmer for 15 minutes, stirring occasionally. If too thick, add some water. 

Beef: PART 2- 

1. After the beef has cooked for 4 hours, uncover the crockpot, give it a stir and allow the beef to cook the last hour uncovered. 
2. Add the remaining "Special seasoning mix" along with1 tsp salt..... Taste testing is necessary during this step. 
3. Once you're ready to serve dinner, using a slotted spoon, fish out the beef/onion, and roughly shred the beef on a separate dish. Make sure to leave it chunky, you don't want this beef to be a mushy shred-fest in your burrito. 
4. Remove the remaining sauce from the crockpot and set aside. (I used this sauce when packaging up leftover beef (poured it over top). 
5. Once you're done shredding, place the beef/onion mixture back into the crockpot and set it on LOW. Add more of the sauce if needed....you want the beef wet, but not swimming in the sauce. 

Assembly: 

1. Heat the tortilla on a warmed pan/skillet. 
2. Spread refried beans on the tortilla.
3. Add beef and roll it up. 
4. Pour the gravy over the entire burrito and sprinkle with grated cheddar.
5. Serve with Spanish rice (on the side) and a bed of iceberg lettuce shreds (on the side) topped with tomato, cheese and jalapeno. 

Enjoy!

***This is a modified recipe from a few recipes I found online...

http://www.budgetbytes.com/2014/12/saucy-southwest-shredded-beef/
http://tsgcookin.com/2014/09/enchilada-style-burritos/
http://houseofyumm.com/homemade-refried-beans/

Turkey Quinoa Taco Bake

This is SO good! I didn't even have to go to the grocery to make this. Love it when that happens.

Here are the details...

Ingredients:

• 1 cup of quinoa
• 1 lb ground turkey
• 1 can of black beans, rinsed
• 1 onion (any kind), diced
• 1 can of chili beans/pinto beans
• 1 can of corn
• 1 can of rotel (spicy....if you like spicy!)
• 1 packet of taco seasoning (or make your own...google the recipe, you probably have the spices!)
• Shredded cheese (1 cup)
• 2 cups of plain tomato sauce
• Juice of 1 lime
• Optional: jalapeños (fresh or pickled) or cilantro to garnish, extra cumin (to taste). 
• For serving: hot sauce, salsa, sour cream 

Steps: 

1. Preheat oven to 375 degrees Fahrenheit. 
2. Prepare quinoa according to instructions on packaging. 
3. In a large pan, saute onion with a little bit of EVOO until translucent. 
4. Add the turkey to the pan and cook through until no longer pink.  Add taco seasoning (I use a little extra cumin here).
5. In a large bowl mix:
1. Cooked quinoa
2. Turkey
3. 1/2 cup cheese
4. Canned beans, corn, and tomatoes
6. Once everything is thoroughly mixed, add tomato sauce (a little at a time) until you get a nice thick consistency (you don't want it crumbly and dry). 
7. Taste test and add salt/pepper as needed. I added an extra teaspoon of cumin. 
8. Pour the mixture into a lightly greased pan.
9. Pour lime juice over this and cover with cheese. (Add jalapeño here!)
10. Cover with foil and bake for 20 minutes. Cook uncovered for an additional 10 minutes. 

Garnish with cilantro and serve with hot sauce, salsa and/or sour cream!

Enjoy!

Or you could add jalapeños:

Korean Beef Tacos (Garbo's Grill Copy Cat Recipe)

Have you ever tried the Korean Beef Taco's at Garbo's Grill in Key West, FL? If not, you're missing out. If you can't make it to Key West, I strongly urge you to make these! They were so delicious, Trey and I made them twice in one week. I even purchased an extra large electric skillet for this recipe! The best part is how simple they are. Ridiculously simple. (Don't be fooled, the prep, specifically prepping the meat, can be tedious).

I followed the recipe posted on foodnetwork.com exactly the first time we made these. The second and third time, I tweaked a few things!

Here is the link to the recipe: http://www.foodnetwork.com/recipes/korean-bulgogi-taco-recipe.html

Tips: 

• Double the marinade; use the extra marinade for the reduction/sauce. Reduce for around an hour on medium/low; this will be used as a sauce to toss the cooked meat in before serving. Save the leftovers (will stay good in the fridge for up to 2 weeks).  
• Use matchstick carrots in the slaw; gives it more color. I skipped the cilantro and just used that as a garnish. 
• Use flour tortillas; grill them before building the tacos. 
• Don't toss the slaw in the citrus soy vinaigrette; spoon over slaw when building the taco. 
• Purchase boneless beef short ribs (if you cannot find boneless, ask the butcher at your local grocery store, they should be able to remove the bone for you - they will re-label the now boneless short ribs, and you'll save some work and a couple of bucks!). When you are slicing the beef, make sure to take your time removing large pieces of fat. Make sure your slices are THIN, almost paper thin!
• Make a "Lime Crema" to drizzle along side the sriracha on top of each taco! YUM!

Lime Crema: 

1 cup sour cream

Juice of 1 lime

Zest of 1 lime

Salt - to taste

Butternut Squash Chipotle Chili (Vegetarian)

This is another recipe from the healthy eating/working out "Challenge" Kerri and I are doing...and wow! It was a huge hit. Thank you Kerri for sharing, I will be making this again, and again, and again...

The sweet, spicy, cinnamon-y kick is so unique. The two people I was able to share this meal with absolutely loved it and went back for second helpings! And if you've never cooked with butternut squash, do not worry, neither have I! Just be prepared to work hard *that is one tough fruit!

Recipe adapted from: CLICK HERE

Warning: This is very spicy!

Butternut Squash Chipotle Chili (SPICY!)

Prep time: 30 minutes

Cook time: 1 hour

Servings: 6-ish

Ingredients:

3 tablespoons of olive oil

1 medium/large butternut squash, peeled and cubed

2 bell peppers (I used orange), chopped

2 onions, chopped

2 chipotle peppers in adobo sauce, diced *please use 1 for a milder version, or none if you don't like heat. If you don't want the heat just use the adobo sauce for the smoky taste

2 cans of black beans, rinsed

1 can of corn, drained

1 can of rotel (I used hot) or diced tomatoes

2-4 cups of vegetable stock (optional: chicken stock)

Salt to taste

1 tbsp of chili powder

1.5 tsp of cumin

1/2 tps of ground cinnamon

2 bay leaves

Avocado for garnish
Optional: Grilled/shredded chicken if you need some "meat"

Steps:

1. Over medium heat, saute (with olive oil) butternut squash, onion and bell peppers until the onion is translucent. 

2. Add beans, corn, tomatoes, chipotle pepper, vegetable stock (more or less, depending on the consistency you prefer) and all of the spices. Mix well and cover.

3. Cook on medium low heat for one hour, stirring occasionally.
4. After an hour, try it and make sure the butternut squash is cooked through; garnish with avocado and serve. 

 Step 1 (pictured below):

Steps 2 and 3 (pictured below):

The final product, just add avocado and you'll be in heaven!

Spicy Sriracha Salmon Glaze

Spicy Sriracha Salmon Glaze

Adapted from: RECIPE

Ingredients:

2 large or 3 regular salmon filets (skinless)

3 tbsp honey

3 tbsp sriracha

3 tbsp soy sauce or Dale's seasoning

Optional: splash of Worcestershire, garlic powder, chili powder

Steps: (preheat oven to 350 f)

1. Prepare salmon by rinsing and patting dry. Sprinkle w/ desired seasonings (garlic/chili powder) on each filet and place in greased baking dish. 

2. Mix honey, soy/dales, sriracha (and Worcestershire, optional) and brush on each side of the salmon, generously. 

3. Bake uncovered for about 20-25 minutes total. *Baste the remaining glaze on the salmon every 7-10 minutes until cooked through.

*For a serious flavor bomb, marinate the salmon in the soy/Dale's and sriracha for about 20-30 minutes before baking

As you can see I served this with a baked veggie medley: toss veggies lightly in olive oil and season to your liking, bake, uncovered next to the salmon. 

Enjoy!

Spicy Turkey Tikka

This meal may sound strange, and that's because it is! I've never heard of any Indian food that uses sausage, in this case, TURKEY sausage. Since we LOVE tikka masala sauce, and happened to have most of the ingredients, we decided to pair it with some of that sausage we had in the freezer. The outcome = genius. We absolutely loved the heat in this dish, and the flavor combination of the Indian spices with the turkey sausage was to die for. To keep things guilt-free, we skipped the heavy ingredients and went with a couple of "coconut" based replacements! 

This would be a perfect post-workout meal on a chilly evening! Kind of reminds me of an ethnic chili (minus beans)!

Hot Italian Turkey Sausage Tikka Masala 

Servings: 6

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Ingredients:

1 package of hot Italian turkey sausage, casings removed

2 green peppers, cubed (about 1 inch)

2-4 jalapenos (leave seeds in for extra heat), diced

1 onion, cubed

1 package of sliced mushrooms

1 large can of tomato sauce (28 oz.) - we love Dei Fratelli Products!

1 large can of crushed tomatoes (28 oz.)

1-2 cups of coconut milk

1.5 tspn garam masala

1 tspn cumin

Salt & pepper, to taste

1/2 tspn crushed red pepper

1/2 tspn cayenne or chili powder (I used chipotle chili powder for the heat)

2 tbsn coconut oil

Steps:
1. Heat 2 table spoons of coconut oil over medium heat.

2. Pan fry the turkey sausage, casings removed, until browned all over. Remove from heat and slice thinly into disks. Return to pan and continue frying until browned (or until you reach your desired crispiness). Remove, drain, and set aside.

3. In the same pan, saute the onion, mushrooms, peppers, and jalapenos until onions become translucent. *Feel free to add minced garlic!

4. Add all of the dry spices and stir until fragrant (Be generous with the salt/pepper, maybe start with 1/2 tsp of each).

5. Pour in tomato sauce and crushed tomatoes. Stir occasionally until bubbling. (

6. Turn the heat to medium low, and slowly stir in the coconut milk until you reach your desired color. 

7. Taste the sauce with a bite of sausage to determine if you'd like to add any spices (remember, the sausage will add heat). 

Serve with bread, preferably naan; garlic naan :) 
Optional: Serve over rice.

Yum!

Stuffed Jalapenos

Perfect game-day appetizer. 

Yes, you guessed it: EASY & DELICIOUS...I feel like that's becoming a common theme among my posts.

One of Trey's buddy's from work brought these over for the UNC vs UM game and, yes, YUM!

If you eat meat (Italian Sausage) and don't mind some heat, try it! And don't let the word "jalapeno" scare you...if you seed the jalapenos completely, it will NOT be spicy. I, however, reserve the seeds and sprinkle extra all over the jalapenos!

Ingredients

20 Jalapenos

8 oz. of softened cream cheese

1 cup of grated parmesan cheese

1 lb. hot Italian sausage

Steps

1. Cook Italian sausage until browned.

2. Preheat oven to 425f.

3. Prep the jalapenos: rinse, half, seed.

4. Mix cream cheese, parmesan and sausage.

5. Stuff each jalapeno half then bake until browned, about 15-20 minutes.

*Bacon optional :)

Taco Soup - Vegan/Vegetarian

 Healthy, SPICY, tasty...

We all know what happens every January; people get motivated and decide to challenge themselves to some crazy diet, work-out regime, or fast. I'm not going to lie, I am one of those people THIS year; last year did NOT happen. Well, let me take that back, I'm sort of one of those people; the reason I say that is because I started my "challenge"two days ago, NOT on January 1st! 

Anyway, my sister (in-law) Bekah, is definitely someone you want around or someone who's influencing your eating/workout habits. She runs regularly and eats healthy....exactly what I'm challenging myself to! The other day, I saw a photo of her dinner, 'Vegan Taco Soup'. It looked, OH so delicious, kind of like chili (or the photo above). I just had to try this, and yep, she was right, it was amazingly easy and delicious.

Here's Bekah's recipe, slightly modified:

Ingredients

1 large (28 oz) can of tomato sauce

1 can of black beans, rinsed and drained

1 can of chili beans (pinto), with sauce

1 can of dark red kidney beans

1 can of diced tomatoes (use Rotel if you want spicy, otherwise I suggest fire-roasted tomatoes)

10 oz. of corn (I used 1 can of corn, whole kernels)

1 small onion diced

1 bell pepper diced

1 tablespoon coconut oil

1 packet of taco seasoning (I make my own - google the recipe, and double the cumin)

1 quart of vegetable stock

*Optional: additional spices to your liking

*Optional: Fresh spinach, sour cream, jalapenos

Steps

1. Heat up the coconut oil and sizzle the diced onion and bell pepper for about 5 minutes.

2. Add the taco seasoning mix to the veggies and stir until fragrant.

3. Add ALL of the canned goods (and corn if using frozen) and continue cooking on medium-low heat.

4. Pour the vegetable stock until you have reached your desired soup consistency. I like to use the entire quart. 

5. Bring to a boil and simmer on low for at least 30 minutes. 

6. Salt and pepper to taste. 

*Optional: Line your bowl with fresh spinach, pour the hot soup over it, and enjoy with your favorite toppings. My FAVORITE is sour cream, it literally transforms the soup. 

I had mine topped with cheese and sour cream!

(Most of you will never hear me say this again, but, cheese was not necessary-still delicious, but if you're trying to be healthy, you won't miss it if you decide to skip it. On the other hand, sour cream, is always a must). 

Thanks, Bekah for introducing us to something so delicious and SO easy to make. I didn't even have to go shopping to make this; found everything in my pantry and fridge.

:)

Grilled Turkey, Cheese, Avocado, and Spinach Sammy

Fast Lunch: 

Grilled Turkey, Cheese, Avocado, and Spinach Sandwich

Serving: 1

Ready in: 15 minutes

Ingredients:

2 slices of 100% Whole wheat bread

2 slices of Boars Head oven roasted turkey

2 slices of Boars Head muenster cheese

Handful of baby spinach leaves

1/2 Avocado

2-3 teaspoons Mayo

1 teaspoon of Sriracha

Mustard

Salt & Pepper

*Next time I will add: Cucumber or Jalapenos!*

Steps:

1. Mix mayo and Sriracha in a small dish.

2. Preheat non stick pan on medium-low heat

2. Top 1 slice of bread with spicy mayo, turkey, spinach, and sliced avocado, salt & pepper, and yellow mustard (to your liking)

3. Smear the 2nd slice of bread with the spicy mayo and top with cheese

4. Stack the 2nd slice onto the first slice and transfer into hot pan (don't forget to coat the pan with PAM)

5. Grill the sandwich about 5 minutes on each side, until golden brown

All done!

This delicious treat was paired with...

Bon Apetit! 

Spicy Shrimp Cacciatore

Spicy Shrimp Cacciatore

Servings: 4

Prep: 20 minutes

Cook: 30 minutes

Ingredients:

12 oz. shrimp (frozen, cooked, small or medium) - fresh shrimp is even better!

1 jar of Classico pasta sauce (we used the triple mushroom)

4 bell peppers (multiple colors, medium to large)

16 oz. of whole mushrooms (white or baby bella)

1 medium spanish onion

5 cloves of garlic

1 teaspoon Oregano 

1/2 teaspoon Crushed red pepper 

1/2 teaspoon of garlic salt or your favorite seasoning salt (we used Italian seasoning w/parmesan cheese used for dipping oils).

Optional: 

Pasta (vermicelli, angel hair, spaghetti)

Grated parmesan cheese

Garlic bread

Steps:

1. Preheat oven to 400 degrees F. and prep mushrooms by rinsing, trimming stems, tossing in olive oil and your favorite seasoning salt.

2. Prep onions and peppers by chopping into bite-sized squares.

3. Spread whole mushrooms on a foiled baking sheet and cook for 15 minutes. When finished, set aside.

4. Heat a tablespoon of coconut oil (or olive oil) on MEDIUM heat in a 12" or larger skillet (make sure it's deep). 

5. Saute chopped peppers, onions, crushed red pepper, oregano, and seasoning salt until they become tender. 

6. Next add minced garlic and allow to cook for one minute.

7. Now add the sauce to the peppers and onions, turn heat to MEDIUM LOW, and cook for five minutes stirring occasionally.

8. Thaw your shrimp by running cool water over them in a colander. If you are using fresh shrimp, peel and devein. 

9. Stir thawed shrimp and baked mushrooms into the sauce and cook for an additional 5 minutes until everything is heated through. If using uncooked shrimp, cook the shrimp separately before adding to sauce (pan fried works fine. Be careful of overcooking.).

You're ready to eat your Spicy Shrimp Cacciatore over a bed of pasta, with garlic bread, or on it's own - just top your serving with grated parmesan cheese and VOILA!

Enjoy!

Mexican Masterpiece

Taco bake / Mexican Lasagna

Simple.

Cheap.

Good.



(This picture does NOT do this meal justice)

Ingredients

1 lime

8 flour tortillas

1 lb of ground beef

1 can of chili beans, drained

5 cloves of garlic

1 onion

1/3 jar of salsa (your favorite, I used taco bell brand-medium)

Taco seasoning packet

3 tablespoons of queso (or chili con queso….or shredded cheese)

Shredded cheese (Mexican blend) for topping

Sour cream (optional)

Jalapenos (mandatory)

Hot sauce (I used "Eros Pistas", a hungarian chili paste)

STEPS

1. Preheat oven to 375 f
2. Dice onion and garlic, then sauté (over medium, medium/low) until onion is golden (adding the garlic the last minute).
3. Over medium heat, brown beef in a separate pan, then drain.
4. Add onion, garlic, and beef back into a pan and keep heat setting at low
5. Mix your taco seasoning packet with ½ a cup of water and add to beef.
6. Add queso or cheese into the beef, stir.
7. Add drained beans into the cheesy beef, stir.
8. Turn up the heat for a minute, stirring. This is when you can add your spice factor (hot sauce, crushed red pepper, anything!).
9. Spray PAM or any non-stick agent into a casserole dish.
10. Align two tortillas (side by side) on the bottom.
11. Layer 1/3 of the beef/bean mixture.
12. Add 2^nd layer of tortillas.
13. Layer 1/3 of the beef/bean mixture with the salsa.
14. Add 3^rd layer of tortillas.
15. Layer the rest of the beef/bean mixture, cover with last two tortillas, and sprinkle with cheese and jalapenos.
16. Cook uncovered in oven for about 15 minutes (or until the tortilla edges begin to brown)
17. Squeeze lime over the top before serving with sour cream!

The Famous: Chicken Tikka Masala

Chicken Tikka Masala

This is probably my favorite thing to make. What started as an experimental dish, now is a staple in our home! The "go-to" meal for dinner parties!

It's a bit of a process, but worth every second of work. And don't get me wrong, I've managed to come home at 5:30 and have the meal ready by 8pm!

I've made this recipe a number of times by now. I have followed several different recipes, and still don't have a SET recipe I will use each and every time. However, for the sake of this blog and sharing with friends, I found one recipe that I think is a great start!

Link: http://www.food.com/recipe/chicken-tikka-masala-25587

 Tips:

• Serve with GARLIC naan
• Over rice is good, but in my opinion QUINOA is the way to go!
• USE garam masala, it's amazing.
• Don't be scared to play around with the spices, if it doesn't taste right, add some curry powder, just not too much. When in doubt, I add garam masala!!!
• I also double the sauce, everytime - love dipping the naan in it! This will change the amount of spices you need- be mindful of this...it's a tasting game!
• If you don't have a grill, broiling the skewered chicken works just as well. Don't skip the skewering part.
• I always add an extra pepper or two...jalapeno, poblano, and/or serrano!
• Double or triple the garlic; it won't hurt!

MARINATION

and the sauce....





"Bang Bang" shrimp

"Bang-Bang Shrimp"

It's been years since I've eaten at Bonefish, however, there is a great place in town, Pacific Rim, that serves these "Pac Pac Shrimp" as an appetizer during happy hour for only $4.00! I feel ridiculous when I want to order multiple orders of this appetizer when I go out...so I decided to try a copy-cat recipe I stumbled upon on Pinterest.

I SLIGHTLY modified the recipe from: http://fakeginger.com/2011/10/02/bang-bang-shrimp/

The only thing I did different was the breading process. Instead of coating shrimp in the breading mixture, egg, then breading mixture again...I coated the shrimp with cornstarch first, then dipped in egg, then in the breading mixture.

It's very important to cool the breaded shrimp for at least the 20 minutes...I allowed for about an hour (I had some time to spare). This made the frying process SO SIMPLE-no mess!!!!

I tried a few by pan frying before deep frying an entire pound....and both methods equaled perfection!!

Creamy chicken Enchiladas

Cream Cheese Chicken Enchiladas...heavenly!

So it was our PRE-Cinco de Mayo party and I found this amazing recipe on FOODGAWKER.COM while at work...

http://bunsinmyoven.com/2010/08/20/cream-cheese-chicken-enchiladas/

Doesn't that picture look incredible?

So I decided to try it! My first attempt at making enchiladas, EVER!

I don't normally follow recipes....at all.

And someone (Trey) has been "bustin' mah coconuts" for a while about that, SO I decided to follow it perfectly, which ended up in an awesome success! Check that out...

*The recipe does not tell you how to prepare your chicken...so here's what I did:

1. Marinate chicken breasts in Mojo* Seasoning (similar to Italian dressing) for an 1hr+

2. Grill it to perfection

3. SHREAD!!!

*Mojo can be found by the marinades at Publix and it is extremely cheap & delicious! My aunt Ela introduced me to this!

I suggest you ALL try this recipe on one of those Taco nights. We paired it with "Mexican Rice" (made by Mama Pam) and refried beans! Very enjoyable :)

Spicy Tuna Salad Pita Pocket

Omg...

So good!

This is what happens to me when I don't have someone to cook a "real" dinner for! 

(above) The final product

...in the making!

Tuna salad recipes are very quick, easy, and not THAT bad for you...right? Well, I take that back, I've been known to make a pretty amazing tuna melt (ask Trey)!  

On another note, I've recently discovered my love for pepperoncinis, which resulted in this "spicy" creation. I've always liked them on my greek salads, or with my Papa John's pizza...but I've never actually purchased a jar of sliced pepperoncinis until now! (PS- If you live in Sarasota, please try a pepperoni & pepperoncini pizza from Patellini's or Mama Leone's-you will not regret this!).

In my opinion, this recipe is a tasty no-brainer! Lunch or dinner! 

Ingredients (keep in mind, I DO NOT MEASURE most of the time, so please make sure to measure to your liking...or just trust me!) for 1 serving

1 small can of tuna

2 tablespoons mayo

1 teaspoon mustard
1 teaspoon of lemon juice

pepper, ground red pepper and minced onion (a few dashes of each)

1/4 tomato (diced)

A fork-full of sliced perpperoncinis (mmmmmmmmm)

1/4 onion (diced)

1 pita

Note: The line up (with the exception of tuna, pita, tomato & onion).

STEPS

1. Drain tuna and mix with mayo, mustard, lemon juice, and all spices

2. Dice tomatoes & onions and add to tuna

3. Add peppercini (option: cut the slices into even smaller pieces)

4. Heat the pita pocket in a toaster over for about 3 minutes, cut in half and stuff with tuna salad

VOILA!

MMMmm...

Good luck!

Taco Salad

Taco Salad with homemade Guac

This is one of our "healthy" dinners!

Easy as can be: 

1 lb. of ground beef or turkey

shredded cheese of your choice

shredded iceberg lettuce

dice tomato and onion

tortilla chips

taco seasoning

two avocados+1 packet of spicy guacamole mix=the bomb

sour cream
your favorite hot sauce
and taco sauce...

BOOM!

1. Brown meat, drain, add seasoning with water and simmer
2. Grab a plate and add in ingredients in this order (or whichever works best for you my dear)
chips
beef
cheese
hot sauce
lettuce
tomato + onion
sour cream
guac on the sides
more cheese
more hot sauce
:)