"Tacos"

From a friends blog :)

http://www.thefreshloaf.com/recipes/pitabread......tortillas or pitas :)

--Taco/Lentil/Rice Mixture --

1 1/2 cups dry lentils (a bag basically)
1 1/2 cups brown rice
8 cups chicken broth
4 t. chili powder
1 t. cumin
2 t onion powder
1/2 t. garlic salt
1 t. cayenne pepper

Bring broth to a rolling boil and then add all of the above.  Bring back to a boil and then reduce heat to low and simmer with lid on for 45-50 minutes.  Fill up the (homemade!) tortillas with this lentil/rice mixture!  Top with your favorite taco toppings! 
Enjoy!

Kelly's Taco Dip!

Cook 3 cups of rice and set to the side.

If you want a mock Hamburger.....add a package of taco seasoning AND enchilada seasoning to it....otherwise just add it to the rice :)


Add one can of drained corn and a small jar of queso cheese.


Add a large jar of mild, medium or hot salsa per your family's preference. 

I like to fry the rice along with a small jar of either diced tomatoes or "diced tomatoes with chiles" if you like more "kick". The rice will brown slightly. 

I serve this with nacho chips and use it kind of like a "dip" or hubby likes it scooped onto a soft tortilla.

Cold Taco Dip.

8 oz cream cheese
8 oz sour cream
package of taco seasoning

Mix 3 ingredients.

Put it in a cake pan.....

....top with lettuce, tomato and cheese :)

Serve with Chips!

Christmas on the Brain :)

I'm thinking this year for Christmas we are going to have a Mexican Theme with our food.....so these are the recipes I am saving for said occasion :)


Creamy Salsa & Crackers


Mexican Roll Ups


Taco Pin Wheels


Tomato Chili Dip


Festive Vegetable Dip <----- because we need healthy in there too ;) This one was YUMMY!


Fresh Vegetable Dip <-------- again with the healthy ;)
This one was not a favorite! Too plain for my family!


Tortilla Soup:

1 can petite diced tomatoes
1 (10 oz) can enchilada sauce (I use green myself, but you can use red)
1 medium, chopped
1 (4oz) can chopped green chile peppers
2 cloves minced garlic (I use the jar stuff, and it's 2 TBS)
2 Cups water
1 (14.5 oz) can veggie broth
1 tsp cumin
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
T Cilantro
1 package frozen corn 

Tortilla chips

Place tomatoes, enchilada sauce, onion, green chilis, and garlic into crock-pot. Pour in water and broth, and season with cumin, chili powder, salt and pepper. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on High for 3-4 hours.

**Crush up your tortilla chips, and lay them in the bottom of your bowl. Pour soup over, add cheese, and sour cream, and ENJOY** 


Desserts!


Christmas Candy Cookies


Fudge Filled Dessert Strips


Raspberry Linzer Cookies...... change of plans these instead :)


Chocolate Pinwheels


Pumpkin Whoopie Pies


----------------------------------------------------------------------

Copy Cat......

The other day we tried Chipotle's Mexican Grill and loved it! I decided to try and make their Vegetarian Bowl and must say it was close ;)

*HERE* is the recipe for the rice. I still made my rice in the rice cooker.

I layered the ingredients in a cake pan.

• (cooked) Rice
• Black Beans (either soaked or from a can)
• Shredded Cheese
• Sautéed Onions - Peppers - Tofu

Cooked until the cheese was melted.
Topped with Home Made Guacamole!!

Some ate it with chips. Some with tortillas!!

Finally :)

We have tried and tried a few recipes for guacamole.....and always ended up not what we were looking for!!!

Till now!!! From this site!!!!!

2 ripe avocados 1 small onion 1 clove garlic 1 small tomato 1 1/2 Tbsp lime juice (or juice of 1 fresh lime) salt and pepper to taste

Peel avocados and remove the pit
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl and then stir in the remaining ingredients.
Serve cold with tortillas

Quick Lunch!

• Salsa
• Tofu Cream Cheese
• Veggie Shreds (like shredded cheese)
• about 2 cups of leftover rice.....from last nights dinner!!

Warm in a pot and put in Tortilla!! We use Ezekiel 4:9, Sprouted Grain :)

YUMMY!!!

Cheesy/Salsa Skillet.

Tweaked from this recipe :)

what you need!

2 cups multi-grain penne pasta, uncooked OR I have used Brown Rice OR Quinoa too!

1 cup frozen corn, thawed

1-1/4 cups Organic Salsa

1 large green pepper, cut into short thin strips

1 cup Mexican Style Finely Shredded Four Cheese

make it!

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Warm Taco Dip.

This one I found on a Vegetarian Group on CafeMom :) This has become one of our Favorites!!

Pkg. Cream Cheese
Can of Black Beans, drained, rinsed, & mashed
1 c. Salsa (Chunky-style, not too liquid-y works best)
1-2 cups Shredded Cheddar or other Mexican-type cheese
10-15 Medium or Large Black olives, sliced
1-2 Green Onions, sliced
1 Avocado, mashed
A dollop of Sour Cream

Spoon cream cheese into casserole dish (2qt. size or larger works well) & spread it evenly.

Add the mashed beans & spread them evenly atop the cream cheese.

Spread the salsa evenly over the beans.

Top this with shredded cheese.

Sprinkle the olives and green onions over the shredded cheese.

Pop it in the oven (350*) until the cheese on top is fully melted.

Top with mashed avocado & a dollop of sour cream.

Cheddar Wraps

1 Cup Sour Cream (we used Tofu Sour Cream)

1 Cup Salsa

2T Mayo

2 Cups Cheddar Cheese

1 Cup Fresh Mushrooms

2 Cups Fresh Lettuce

1 Cup Guacamole

12 Tortilla

Mix in a bowl Sour Cream, Salsa and Mayo.

Add Cheese and Mushrooms to Mixture.

On tortilla add guacamole and the mixture top with lettuce :)