“7 Layer Salad” … or Taco Salad…

My daughter asked for tacos again. Ha. She’s obviously her father’s daughter. She ate GREAT tonight. Me, I wanted to make something that was using the same ingredients, but using less carbs. So… I saw this salad, or “7 layer dip”.. although I can’t see using this as a dip honestly. I also should have put this into a clear bowl so that all the layers could have been seen from the outside when I took pictures. It was quite pretty to be honest! And, as I was about to take a picture it fell… and I was so sad!

But… this is a DELICIOUS salad, or … dip… but it’s a bit messy. That’s ok though. It makes up for the messiness and lack of being a “pretty” dish with flavor. That’s all that’s really important anyway!

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Ingredients

  • 4 cups chopped romaine lettuce
  • 1 avocado sliced
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/2 lb. grass fed ground beef (85/15)
  • 1/2 cup PLAIN Greek Yogurt
  • 1/2 cup shredded mexican cheese
  • 1 tomato sliced and diced
  • taco seasoning
  • 1 can of black beans
  • 1 can of black olives, sliced
  • 8 oz cheddar cheese
  • 1/2 cup of salsa

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Directions

Start by cooking the ground beef through until there is no longer any pink. Drain the fat. Then, add the taco seasoning and the amount of water said on the back of the taco seasoning packet. (If you use homemade taco seasoning, it’s about 1/2 to 2/3 cup of water). Stir until well incorporated. Add 1/2 of the black beans to the hamburger meat.

Next chop the lettuce, black olives, tomatoes and the avocado. Place the avocado in a small bowl and add the lemon juice, salt and pepper and the garlic powder. Stir and set aside.

Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. I then drizzled salsa over top.

You can eat this as a salad, like I did… crunch a few chips over top to still get a few chips and crunch in without eating as many chips as you would have if you ate the whole thing with chips… or… go for it and just eat it with scoops chips! Delicious either way right?!

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See, a delicious, messy and just a #getinmybelly moment!!! 🙂 ENJOY!!!

And now, for the quote of the day:

Hang on

Taco Tuesday!!!! (Low-Carb AND normal version!)

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Ok, So I actually don’t make Tacos every Tuesday, as you can tell from the blog… BUT, my husband does love it when I make it a “Taco Tuesday”! So, for me I did the low-carb version, and for my husband (and kids) they had the hard shells!

I make my own taco seasoning, there are preservatives and other “things” in taco seasoning that’s packaged that I don’t always like. Some even still have MSG in them!! So, here it is:

1/2 cup chili powder
1 1/2 Tbs. garlic powder
2 Tbs. ground cumin
1/2 tsp. cayenne powder
1 1/2 Tbs. kosher himalayan sea salt
1  1/2 TB onion powder

Mix it up and put into an air tight container

Make tacos like normal!

For mine, I cut the mini-bell peppers in half, topped with cheese and baked at 350 for 10 minutes. Then just topped as I’d like!

Enjoy!!! TACOS!! 🙂

 

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Taco Dip!

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This is a recipe that My mom started making when I was a kid, and I’ve slowly developed and added to it to make it my own version!

Here it is!:

Ingredients:

1 lb. 90/10 ground beef
1 packet taco seasoning OR homemade taco seasoning (really all you need is chili powder and cumin!)
1 can fat free re-fried beans
1/3 can black beans
3/4 can large black olives (I used the “natural” ones brined in sea salt and water)
1 scallion (green onion)
1 small red bell pepper
1/4 cup salsa
3/4 cup light shredded mexican cheese
1/4 cup frozen corn
2 tsp fresh cilantro

Directions:

Preheat oven to 350 degrees.

Brown ground beef in skillet until fully cooked. I like to use the pampered chef tool specifically for cooking ground beef because it gets it much more finely chopped! Once the beef is chopped and cooked through, drain the fat. (I drain it into a styrofoam cup and freeze it, and then toss it)I then add the taco seasoning and 1 cup of water and stir until well mixed. After seasoning is mixed well, add the can of re-fried beans. Stir until the re-fried beans are well incorporated.

While the hamburger is cooking, slice the black olives, and the scallions and red bell pepper and cilantro.

Spread the hamburger/re-fried bean mixture onto a cookie sheet that has been lined with tin-foil. Then, sprinkle with black olives, bell pepper, cheese, corn, black beans, and salsa. Bake at 350 for 15 minutes, or until cheese is well melted.

Take out and top with the cilantro and scallions… then, if you wish, you can either put into a romaine lettuce leaf and eat a carb free taco… OR, top the whole dip with chopped lettuce, tomatoes, and sour cream, and eat as “Dip” with tortilla chips! YUM!

 

Crispy Pan Fried “Mexican” Chicken

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Adapted from this original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=838597

1 pound boneless, skinless frozen chicken tenderloins
1/4 teaspoon salt
1 cup panko bread crumbs
1 cup low-sodium salsa
1 cup coconut milk (or buttermilk)

Preheat the oven to 375 degrees. 

Combine the panko, taco seasoning. cumin and salt in a shallow dish.
Soak the chicken in a bag w/the buttermilk or coconut milk for 30 minutes in the fridge. Then, coat in the seasoned bread crumbs. The original recipe called for you to then place on a sprayed baking sheet, and bake the chicken: Bake for 20 minutes or until the meat reaches 165 degrees. I personally thought it didn’t get crispy enough. I, therefore, heated 2 TB of olive oil in a skillet and pan fried the chicken for approximately 5 minutes per side. Serve with salsa. I also made a salad and corn to go with it. The salad dressing is my recipe as listed in a previous post.

Each serving: 3 ounces chicken and 1/4 cup salsa

#cookinghealthy #500caloriesorless #quickcooking