Crock-pot Taco Soup. It’s cold outside y’all. The kids are on winter break, we had several additional inches of snow this past weekend, and more forecast for the remainder of this week. This makes me want to keep my crock-pot full and brewing everyday. There is something about having the crock-pot on that just makes me feel like it’s warmer in the house! So, I am taking the kids to the store with me today, and we are going to get the ingredients to make some Taco Soup tomorrow night. I have two recipes to share with you. One is from my Mom, and the other is one I have had for years that is for those who need a lower sodium recipe.
Crock-pot Taco Soup Author: Karen’s Mom Recipe type: Soup Prep time: Cook time: Total time: Serves: 6 2 lbs ground beef or ground chuck1 large onion2 pkgs taco seasoning2 pkgs ranch dressing dry mix1 can black beans1 can red beans1 can chili beans or pinto beans1 can whole corn1 can rotel2 cans diced tomatoes1-2 cups water Brown Ground Beef and Drain. Steak Night. Ramenfry : slackerrecipes. How to Make Cuban Coffee. Low-carb Mac’n’cheese | The Other F Word. 21 Mar As promised, my first recipe! I forgot I was cooking for an audience and failed to take quite a few pictures including the finished product. Whatever, get over it. There are some details you need to know about before we start this cooking adventure. Pick a shredded cheese you like, I don’t care what it is. Low-carb Mac’n’cheese Makes 4 servings, 6g carbs per serving What it’s made of: 1 cup light cream 2 cups shredded cheese 1 egg yolk 1 package macaroni stink noodles Black pepper, salt, garlic powder, onion powder, cayenne pepper Optional: 2 Tbsp flaxseed meal What you’ll need: Whisk Heat resistant spatula Small pot Small bakeware dish What you do: Preheat oven to 350°.
Pour the custard over the dried stink noodles in the bakeware and add 1 1/2 cups of cheese and dry seasonings, use spatula to mix ingredients together. Sprinkle the last 1/2 cup of cheese on top and if you’re like me and want a crispy layer, sprinkle 2 Tbsp of flaxseed meal on it as well. Like this: Like Loading... Nourished Goods • Almond Milk Tutorial. Rapini and portobello lasagna | cloudberries & snow. It’s autumn, full of a thick carpet of leaves on the ground, whipping past my legs as I walk down the street. I love autumn and the onset of winter like no other season. Michigan does winter well (except last year, it was oddly mild) and it brings cold, icicles and deep frosts, thick snowflakes that stick to everything, and a hush over the world.
I like to drive to the lakeshore in the winter, when it is quiet and dark. In these winters, you need something warm and rich to come home to – something that is the equivalent of looking through a well-lit window into a family sitting down to dinner. Just promise me you’ll have a glass of wine with this and curl up to a movie after. rapini and portobello lasagna 1 package lasagna noodles, prepared to directions (or fresh!) Bechamel sauce 3 1/4 cups milk 1 cup onion, sliced 3 tbsp. flour 1 bay leaf pinch of nutmeg 1/2 tsp salt 4 tbsp. butter For the filling: Bring a large pot of salted water to boil.
Prepare the bechamel. Like this: Like Loading... Eat For Eight Bucks: Black Bean and Sweet Potato Chili. [Photograph: Phoebe Lapine of Big Girls, Small Kitchen] Around this time two years ago, my best friend Keith and I hosted a chili cook-off. It was a memorable night of friendly competition. But perhaps the most notable part of the evening was that I made a vegetarian chili. And it won. Meat chili is always delicious, and Keith's was no exception (a riff on this one). But we were cooking for 20 people, and part of my silent post-victory gloating had to do with the fact that his 10 pounds of losing brisket chili cost so much more than my winning humble cans of beans.
This recipe is not the same as that winning chili—I've been experimenting ever since with different veggie variations that put the old bowls of ground beef to shame. About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. Scrumpdillyicious: Louisiana Cajun Shrimp with Chipotle Mayonnaise. While shrimp may be small in size, they're huge in terms of nutritional value.
A rich source of lean protein, vitamins and omega-3 fatty acids, shrimp are low in fat and calories and are also carb-free. A fiery twist on the Creole classic, these Spicy Louisiana Cajun Shrimp with Chipotle Mayonnaise are positively bursting with flavour with a zingy combination of Cajun seasoning, chipotle peppers, a little brown sugar and a squeeze of fresh lime juice. Allowed to marinate for at least an hour before either being baked, sautéed or grilled on the barbecue, these Spicy Cajun Shrimp are a quick, easy and delicious appetizer to enjoy anytime with drinks, especially when served with a bowl of rich and creamy Chipotle Mayonnaise. Spicy Louisiana Cajun Shrimp with ChipotleServes 6-8 as an appetizer 1 lb medium shrimp, peeled and deveined, with tail shell intact2 tbsp olive oil1 tbsp Cajun seasoning - homemade or store bought1/2 tbsp chipotle peppers in adobo sauce, finely chopped Cajun Spice Mix.
Recipe: Protein Pancake. Posted 09 April 2011 by CutAndJacked.com * 1/2 cup ground flax seed * 1/4 tsp baking powder * 1/3 cup dry oats * 1/3 cup vanilla protein powder * 1/2 tsp cinnamon * 1/4 cup mixed nut meal (pistachio, almond, pecan, cashew ground up in a blender) Mix dry ingredients together. * 2 whole omega 3 eggs * 4 oz egg whites * 3 tbsp cottage cheese * 2 tbsp olive oil * 1/3 cup frozen mixed berries Mix wet ingredients through.
Pour mixture into a personal sized pan and cook (covered) on medium for 4 minutes then flip, cook for another 4 and serve. Mexican Casserole Recipe. Cream Cheese Chicken Enchiladas | The Spiffy Cookie. Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Serves 4 Ingredients: 5 oz. reduced fat cream cheese, softened 1/4 cup light sour cream (or plain Greek yogurt) 10 oz. can of enchilada sauce 1 cup shredded cheddar cheese, divided 1 cup shredded monterey jack cheese, divided 2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed (canned corn works, but drain it first) 4 oz. can diced green chiles 1/2 tsp chili powder 1/4 tsp cumin Salt and pepper 4 scallions, thinly sliced 8 (8-inch) whole wheat tortillas Directions: Preheat oven to 325 degrees.
Source: Adapted slightly from Buns In My Oven. Peanut Butter Protein Bites. Peanut Butter Protein Balls Peanut Butter Protein Spheres Peanut Butter Protein Globular Orbs What the heck do I call these? It was a pretty high-energy day for me. I went for a 6 mile run then tried to get my dog to run with me (it always turns out to be a more of a drag) then I still had a lot of energy by early afternoon and decided to pop in a Jillian Michaels dvd. I was craving a protein boost and decided to whip up these protein, erm...bites. Peanut Butter Protein Bites makes about 5 small balls 2 Tbsp natural peanut butter (I used crunchy) 1 scoop protein powder. 1 tsp honey or agave 1 Tbsp almond milk Mix all ingredients together in a bowl.
This entire recipe has about 33 grams of protein. Mexican Foods / Easy Beef Enchiladas. Taco Bake recipe. Macaroni and Beef with Cheese — <br/>Childhood Love. Mid-week Macaroni and Beef with Cheese, photo by Donna I needed a dinner that was easy and delicious, would please everyone, one that also reheated well in case my daughter’s track meet ran late, and I had to be able to make it long before serving so it would be just a matter of reheating come dinnertime. There are of course a thousand options that fit these criteria, but last week, I was in a nostalgic mood and thought back to school lunches, one of my favorites, macaroni and beef. We were always famished by lunchtime and this dish was dependable and impossible to screw up by a 1970′s school kitchen. For a midweek meal I went as simple as could be. The only way I’d change it, I decided would be to pile a monstrous amount of cheddar and mozzarella on top at the end and flash it beneath the broiler.
I know why we call dishes comfort food, because that’s their undeniable effect—this one was sooo good—but what is it about them that causes the comfort? Simple Macaroni and Beef with Cheese.