Busy days call for quick dinners! Planning ahead makes all the difference.
Ingredients
1 Chuck roast, de thawed
Two cans of Campbell’s French onion soup
2- 32 ounce containers of beef broth
Place roast , soup and broth in a crockpot on low and cook for 6 to 8 hours. Yes, it’s that simple. To serve, take roast out, spoon some of the sauce onto the roast and salt and pepper to taste.
I like to serve it with mashed potatoes and spinach salad.
I know what you’re thinking, walnuts? Walnuts can make an excellent substitute in the meat free taco.
This mixture will make 8 tacos
Ingredients
Corn tortillas, I like to corn tortillas per taco
2 Anaheim chiles, seeded and diced
1/2 white onion diced
One large ear of corn cut off the cob
3/4 walnut pieces
3 tablespoons grapeseed oil
1 teaspoon each, sea salt, and show chili powder, garlic powder, onion powder, cumin
In a skillet add grapeseed oil and turn to medium heat. Add onions, Chili’s, corn and sauté for about 20 minutes. You want the vegetables to look caramelized. At the walnuts and the spices and cook for two more minutes. Remove from heat.
You can use this mixture in a taco or a tostada using black beans or refried beans as the base. Top with sour cream, cilantro, green onions and a dash of Sirracha.
This recipe is a great weeknight meal! It’s quick and kid approved! Just remember to take out the turkey in the morning.
I like to substitute turkey instead of beef but either is a yummy choice.
This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner!
Ingredients
1 box Orzo
1 lemon (juice and zest)
1 block feta cheese
2 cups chopped arugula
1/2 or more to taste toasted pine nuts
tsp salt
2 TBSP olive oil
Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.
Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.
Smells like autumn in my house in the middle of summer!
Power quinoa bowls for breakfast
1/2 cup warm quinoa add 1/4 cup warm almond milk unsweetened, 1 teaspoon melted coconut oil, 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon, 1/4 cup nuts of your choosing I used almonds and walnuts, 2 tablespoons hemp seeds,1/2 apple diced and warmed and a drizzle of maple syrup . Mix together and enjoy!
Ingredients
One package fettuccine pasta
One lemon, zest the entire lemon and reserve half of the juice
1/2 cup flat leaf parsley chopped
1/2 cup basil chopped
1/2 cup swish chard chopped
12 garlic cloves chopped
1/2 cup white wine
1/4 cup olive oil
2 tablespoons ghee
20 shrimp, medium to large size
Cook the fettuccine and water, make sure to add salt to the water and cook as directed on package
In a large pan chop one yellow onion and sauté in olive oil and ghee. When the onion is translucent add in garlic and reduce heat from medium down to low. Sauté for 5 to 10 minutes until caramelized, then add Swiss chard and shrimp.Cook for a few minutes and then add herbs. Squeeze in the lemon juice, toss and cook until the shrimp are cooked through. Add in lemon zest, add in cooked pasta and toss. Top with Parmesan cheese and serve
I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.
Two corn tortillas (make according to the package directions)
1/2 cup canned black beans drained
1/4 teaspoon extra-virgin olive oil
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon Braggs liquid amino’s
2 tablespoons corn kernels
3/4 cup cooked brown rice
Cook the brown rice and set aside.
Next cook the beans adding all of the spices and the corn.
Mix the beans and the rice together and place in a small bowl for your plate.
Easy guacamole
One half avocado
The juice of one half lime
1 tablespoon of cilantro chopped
Half a teaspoon garlic powder
Half teaspoon Himalayan sea salt
Tablespoon Trader Joe’s green salsa
Enjoy!
Blueberry overnight oats
In a bowl add
1/2 cup oatmeal
1/2 cup plain Greek yogurt
1TBS cinnamon
1/2 cup blueberries
It’s all ingredients together and put in the fridge, covered, overnight. In the morning it will be sick, similar to pudding:)
Foodie Karma 