Category: Recipe

Taco-filled Tortilla Bowls-TMG

~ childoftherockgarden ~ Leave a comment

 

These TACO TORTILLA BOWLS are delicious and perfect for busy parents:

INGREDIENTS NEEDED:

12 flour tortillas

1 lb. ground beef or turkey

1 cup salsa

1 can black beans, (rinsed and drained)

Mexican shredded cheese

1 bunch red leaf lettuce

Guacamole (see recipe below)

Light sour cream

METHOD:

Preheat oven to 350 degrees.

Microwave tortillas 15 minutes, separated on paper plate.

Form tortilla into a bowl inside each large muffin cups with two folds on each side.

Crunch foil and place foil ball into the center of each tortilla bowl

Place tortilla bowl muffins into oven and bake for a total of 13 minutes.

While tortillas bake, brown meat and drain, if needed.

Season with kosher salt to taste, chili powder and pepper.

Pour 1 cup salsa into cooked meat mixture.

Boil and simmer 10 minutes.

Microwave black beans 3 minutes.

Add spoonfuls of meat and beans into each tortilla bowl, topped with Mexican cheese.

After cheese melts, add pieces of lettuce, guacamole mixture and sour cream.

ENJOY!!!

GUACAMOLE MIXTURE:

3 avocados sliced and chopped (include one seed)

1/2 cup salsa

1/4 sliced/chopped onion

1 large lime, squeezed

1 fresh tomato chopped

Tortilla Bowls in Muffin Tins
Foil balls in middle of bowls
Browned meat, salsa & spices
Guacamole Mixture
Meat & Beans in Bowls
Adding Cheese, Lettuce, Guacamole & Sour Cream
TACO-TORTILLA BOWL
Cooked Black Beans

 

 

Staying on Track One Day at a Time!

~ childoftherockgarden ~ Leave a comment

I had forgotten how much the sparkpeople.com “My Nutrition” food tracking helps me stay on track.  It is tiring to put in everything you put in your mouth at first, but when I can put them in as a  “food not listed”, I can add a food as a favorite and never have to put it in again.  I also can’t believe how much it helped me to just go to the store and purchase all of the ingredients at once.  Now I have the sugar-free or fat-free items on hand and can make some of my own meals up myself.  I created the following today:

Delicious BREAKFAST  for only 150 calories:

Eggo Nutri-grain Low-fat Waffle, Hill Country Fair Sugar-free Syrup and one Morning Star Veggi-sausage.

Review:  Very filling and tasted very good!  An Alfredo’s Huevos Ranchero it isn’t, but very satisfying!!

I will eat my Hungry Girl Breakfast cookies during the week.

LUNCH for 247 calories:

Whole Wheat English Muffin toasted with one side HEB Natural Cheese Jalepeno Jack Cheese and one side Butterball 97% Fat-Free thin Oven-fried Roasted Turkey, with pickles added after toasting.

Review:  Delicious; love this turkey!

SNACK:  Vanilla Sugar-Free Pudding with Readi-Whip Fat-Free Whipped Cream.  (I liked this better than the chocolate)

I still have quite a large allowance of calories allowed for Dinner and later Snack and will still meet my calorie goal for the day-yeah!!

Review of HG Recipe Breakfast Cookie

~ childoftherockgarden ~ Leave a comment

I’m sitting here eating the Breakfast Cookie I adapted using cinnamon-applesauce instead of the pureed peaches.

Rating:  5 (Rating System:  1-5 with 5 being MOST DELICIOUS and HIGHLY RECOMMENDED)

It is really tasty and you can grab it as you go out the door.  The texture may be different for some of you, but I like it.

Link to Hungry Girl WEBSITE on the write; type in Search Breakfast cookie and you will see the recipe!

On a Cooking Binge

~ childoftherockgarden ~ 3 Comments

I am so excited. 

RECIPE #1  Hungry Girl’s Breakfast Cookies

I made two batches of the Hungry Girl’s Breakfast cookies, which I will wrap individually and freeze.

The first batch delivered four MAMMOTH cookies, big enough for King Kong.  So, I divided the second batch into six cookies and they are big enough for Sonny.  They are so different, but very tasty, I think ( I just licked the spoon-hah!)

I used cinnamon applesauce in the second batch instead of the pureed peaches and the flavor is good, too!

Recipe #2  Veggie-loaded Tangy Tuna Salad

This one does not have a strong flavor made with albacore tuna, but it really grows on you and is filling.  It has carrots, celery, green pepper, sweet pickle relish, fat-free mayo, pepper and I used Mrs. Dash lemon-pepper.

Anyway, that’s the cooking for the evening, and according to Spark people, I can still enjoy a glass of wine and meet my daily goal and then some.  I might even be able to have HG’s sugar-free pudding and fat-free Readi-whip mousse.  Wow–I never get dessert!!

TK’s Pinto Beans

~ childoftherockgarden ~ Leave a comment

BG is under-the-weather today, so I thought I would make him some good old-fashioned pinto beans for when he returns to good health:

TK’s Pinto Beans                                                                                                                                                                                                         

INGREDIENTS:
1 4-lb. bag of dried pinto beans

1 jar of Roasted Red Peppers, chopped

1/2 large onion, chopped

1 small can Rotel

1/8 tsp. garlic powder ( or 1 clove of garlic)

Pepper

DIRECTIONS:

1.  Wash and sort to remove any bad beans or rocks.

2.  Add enough water to a heavy kettle to cover 3 times greater than the amount of beans.

3.  Add 2 tsp. salt per pound of beans. ( I shortened this)

4.  Boil beans for 2 minutes.

5.  Cover and remove from heat for 1 hour.

6.  Return to heat and add embellishments.  I added 1/2 large onion chopped, one bottle red roasted red peppers chopped, one small can of rotel, and 1/8 tsp. of garlic powder.  You could add ham hock or bacon or chicken broth, if you prefer.

7.  Bring to a boil.

8.  Reduce heat and simmer covered for 1-1/2 to 2 hours or until tender.

Serve in a bowl, adding shredded cheese , plain yogurt and pepper, with a tortilla—yummy!

After the first meal, you can just use these beans for a base for ANYTHING & EVERYTHING!!!!

Enjoy!