Tag Archives: mexican

Food

Just Me & A Recipe

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One of my favorite things is finding a new recipe to try, shopping for the ingredients and spending a Saturday night in the kitchen bringing it to life and onto our dinner plate.

Friday nights we get home late and I am too tired and Sunday nights are spent getting ready for the week, so the only real night that I can relax and enjoy cooking is Saturday. The past several Saturdays have been busy with birthday celebrations and I can’t remember the last time I was eager to be in the kitchen with a glass of wine or a beer and test a new dish.

With the holidays FAST approaching, I’ve been spending a lot more time on Pinterest {dangerous} and recalled this Mexican Stuffed Shells recipe as I was clicking through my boards looking for inspiration.

It did not disappoint.

Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells {I used 20}
1 1/2 cup salsa
1 cup taco sauce {I used one 7 ounce bottle and that was perfect}

1 cup cheddar cheese

1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef {note: I added 1/2 a chopped onion and about 6-7 cloves garlic, chopped…a must in my book}; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like. I used green onions, fresh tomato and sour cream. Black olives would be another option if you’re a fan ~ I’m not.

I’m mad at myself for not adding several jalapeños! Next time I think I will chop them up and add them to the meat.

This meal was the perfect comfort food after sitting through TWO rainy soccer games and running several errands today. You could certainly use ground turkey, neufchâtel cheese {low fat cream cheese} and reduced fat cheese in this recipe and I don’t think the taste would be affected.

I will certainly be making these again. Did the kids eat them? No, not tonight. Elliott doesn’t care for cheese {??!!??} and would probably like them if I scraped off the queso. But I think they are mild enough for beginner palate to enjoy, too.

Trying another new one tomorrow night.

Hint: Buffalo Chicken Sumpin’ Sumpin’

If you’re like me and feel anything buff chix is a staple in your diet, stay tuned.

Don’t worry, it’s healthy!

Happy Saturday.

XO

Food

Why Did The Chicken Cross The Road?

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So it could jump into the Crock Pot and become a fabulous dinner for you!

I most recently saw this Mexican Crock Pot Chicken and thought it’d be perfect to feed a crowd ~ my in-laws are visiting and I needed somethin’ for the crock pot yesterday as we were out and about and weren’t home until right before din din.

I found some gorgeous thin-sliced organic chicken breasts on sale so that is what I used this time {I usually use the frozen tenderloins from Trader Joe’s for something like this}. Cooked on LOW for about 6 hours and the chicken literally almost shredded itself into long thin shreds. I also used Weight Watchers cream cheese {in the little tub} since that is what I had on hand.

Loved the addition of fresh chopped tomatoes and cilantro straight from our garden. We had a not-ripe-enough avocado that we will put on top tomorrow night when we have leftovers!

This chicken would also be great in tacos or burritos instead of on a bed of white rice. It was a treat to have the Jasmine rice because I have been buying nothing but brown rice and quinoa lately. Jay said this meal reminded him of the bowls at Chipotle ~ that’s a compliment in my book!

{I also made Banh Mi while my in-laws were visiting…in case you missed that post, here it is again. They were just as amazing as the first time…you really need to try BOTH of these recipes!}

Back to healthier eating {and Jillian!} mañana.

Happy Tuesday to you!

Food

What’s For Dinner

Jay signed up for some healthy recipes through Eat Better America (eatbetteramerica.com).

He’s been asking me to pleeeeeaaase make this for the past couple weeks:

Mexican Pasta Skillet

I picked up the ingredients at the store over the weekend, but HE ended up making it last night and when I came home from my workout the house smelled soooo good!

This is one of those one pot meals. Comfort food, but on the healthier side.

We added a small bit of avocado, cilantro and some jalapeños, of course!

It makes TONS so we’re having it again tonight which means another night of no cooking for me!

Hope you have a “healthy” rest of the week.

Food

Mmmmmexican Lasagna!

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If you’ve known me in the past 3 years, lived in my neighborhood and had a baby, then you’ve probably had this mexican lasagna.

It’s what I like to deliver to families with new babies or friends that just need a good home cooked meal at one time or another.

Another recipe from Rachael Ray which you can find here.

I hadn’t made it in awhile and was sort of craving it, so……guess what’s for dinner tonight!

I like to serve with a dollop of sour cream or a little guacamole.

Olé!

P.S. You could certainly add a small can of green chiles or chopped olives to the meat mixture, as well.