Easy Taco Pie

Pulled out an oldie from the family recipes today… Taco pie! Always one of my favorite meals back in the good ol’ days.

Ingredients:

1 lb ground beef
1 jar picante sauce
1 pie crust (bottom only)
1/3 cup broken tortilla chips
1 envelope taco seasoning
1 egg
1 1/2 cups shredded Monterey Jack cheese
Salt/Pepper
Red pepper, chopped

Directions:

1. Brown ground beef and drain. Season with salt and pepper.
2. Add taco seasoning and 1 cup of picante sauce. Let simmer for 5-8 minutes.
3. Remove from heat and add the egg in the beef mixture.
4. Put layer of 1/2 cup of cheese on top of the pie crust and top with sautéed red peppers.
5. Pour ground beef mixture over the peppers and top with remaining 1 cup of cheese.
6. Sprinkle crushed tortillas over the top.
7. Bake at 350 on preheated baking sheet for 20-25 minutes. Garnish with additional toppings (green onions, black olives, peppers, lettuce, sour cream, etc).

–Makes 6 servings

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Green Peach Smoothie

Made a simple smoothie for an on the go breakfast this morning!

This is what I used:

2 cups romaine lettuce
1 peach
1/2 cup unsweetened almond milk
1 tbsp ginger root shavings
1 frozen banana
1/8 cup dry oats

And then I blended it all up until it was nice and smooth! So easy and very delicious!

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Mini Cheesecake Cups

Just got back from a bus trip where I had to feed 20 girls breakfast in the morning so I had a whole lot of unused cream cheese leftover! Because of that, I decided I wanted to make cheesecake out of them and I found this recipe in the newspaper this morning, so it was meant to be!

Ingredients:

1 1/2 cups graham cracker crumbs
3 tbsp canola oil
1 15 oz. container part-skim ricotta cheese
2 8 oz packages reduced fat cream cheese
4 large eggs
1 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1 1/2 cup mixed fruit
(Add 2 tsp lemon zest, 5 tbsp lemon juice and 1 1/2 cups blueberries to make them lemon-blueberry flavored)

Directions:

1. Preheat oven to 325. Line 24 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a small bowl, combine graham cracker crumbs and oil. Press about 2 tsp of the mixture in the bottom of each muffin cup.
3. In a large bowl, beat ricotta with a mixer until smooth. Add the rest of the ingredients (minus fruit); beat until smooth. Fold in 1 cup of fruit.
4. Spoon about 1/4 cup of the batter into each muffin cup. Sprinkle cheesecakes with the remaining fruits.
5. Bake cheesecakes 32 to 35 minutes or until almost set in centers. Let cool in the pan on a wire rack about 1 hour. Loosely cover with plastic wrap and chill 2 to 24 hours. Makes 24 servings.


Green Theme Nice Cream

I had an avocado in the house that was going bad, so I decided I wanted to try and make a green-ingredient themed nice cream out of it! All I did was simply throw the avocado, 2 frozen bananas, a ton of mint leaves for natural flavoring and juice from half a lime in a blender and blended it up until it was nice and smooth, and it was ready to go! I will say it’s not my favorite nice cream ice ever had, but I’m glad I experimented with it!

Simple Dragon Fruit Smoothie Bowl

I bought a dragon fruit at an outdoor market a while ago and decided I wanted to throw it in a smoothie bowl, but keep it nice and simple! All I did was throw 1/4 cup of unsweetened almond milk, 1/4 cup of vanilla bean Greek yogurt, 1/2 a frozen banana and 3-4 strawberries (mostly for color effect!) in a blender. I blender it up and topped it with the dragon fruit, raw coconut meat chunks and soft baked granola. Nice and light breakfast to start my day with!

Frozen Banana Treats

Made some simple frozen banana treats today! All I did was blend up some frozen bananas and threw some white chocolate chips inside (dark chocolate chips would have been prettier for the picture but hey I’m a while chocolate chip kind of person). Then I put the frozen banana into regular and mini muffin tins and put some sprinkles as toppings on there because sprinkles makes everything better right?! In the future though I want to do them in cupcake containers because they were hard to get out of the tin while they were frozen because I broke a lot of them! Perfect healthy snack though!

Smoked Old Bay Salmon Patty

Tonight’s dinner was an old bay Salmon Patty and it was awesome! So awesome that I’d definitely say it was one of the top three things I’ve ever made… So darn delicious!!!

This is what I used:

1 6 oz fresh salmon filet
Chopped white onion
Chopped orange pepper
Chopped green onion
1/2 tbsp mayonnaise
1 tbsp bread crumbs
Old Bay seasoning
Salt & pepper

This is what I did:

1) Cut the salmon filet in chunks and threw them in a blender
2) Chopped less than a handful each of the onion, green onions and orange pepper and threw them in the blender.
3) Minced some cilantro and threw it in the blender as well.
4) Pulsed everything in the blender a couple times so everything was chopped up finely.
5) Transferred mixture in blender to a bowl and put in the mayonnaise, bread crumbs, old bay seasoning, salt and pepper and them used my hands to mix it all together and form the mixture into a patty shape.
6) Smoked the party at 275 for about 35-40 minutes.

In the mean time, I threw some corn on the cob on the grill. At the end of the smoking period I threw some romaine lettuce in the smoker to soften it up. I also toasted 1/2 of an artisan harvest bread and spread some butter on it. Then I assembled my open-faced sandwich once my salmon patty finally reached 145 degrees internal temperature. I stacked the bread and butter, then the romaine lettuce, then the salmon Patty, then sprinkled some cheese which melted on top of the warm patty, then cut up 1/8 an avocado to put on top, finished with some more salt & pepper on the avocado plus a cilantro garnish! Holy cow was it a delicious sandwich!!! Not to mention I finally cooked the corn on the cob just perfectly! 😁


Red Wine Vintage Rigatoni Noodles with White Wine Garlic Herb Butter Sauce

I went to a massive local produce market the other day and there were several stands with flavored pasta noodles. One really unique flavor I’ve never seen before in noodle form were purple colored “Red Wine Vintage” rigatoni noodles, so naturally I decided I had to try them. I made them tonight with a white wine garlic herb butter sauce and it was a great combination! The noodles by their selves before the sauce had a sort of fruity flavor so I almost wish I had used less of a flavorful sauce to be able to taste the noodles more because they were neat!

I halved this recipe to make the sauce…and note for future time making this–I could have even used less butter! I also grabbed some lemon thyme off a plant I bought and threw it in the sauce as well which was a good fresh touch to the sauce: http://julieblanner.com/white-wine-sauce//

Then I just thawed some frozen chicken and seasoned it up with salt, pepper, a drop or two of lemon juice and lemon pepper and threw it on the grill with some corn.

Then I tossed the pasta in the sauce and added some fresh lemon thyme as a garnish + some Parmesan cheese! Man would I definitely make this dinner again!