Thursday, March 19, 2009
Sally stopped by and wanted my recipe for Breakfast Tacos so here it is. I do have to say that this is a very versatile recipe and you can use anything you want.
I make several different versions and its hard to give you amounts, just depends on how many you are feeding. Left overs can be stored in the refrigerator and heated up for breakfast on another day.
Potato and Egg
1 lg potato, diced
6 eggs, beaten
shredded cheese (optional)
In a skillet, cook diced potatoes until soft. Add beaten eggs and scramble. Season with salt and pepper to taste. (I use an ice cream scoop to put on tortilla) Spoon mixture onto warm tortillas and top with shredded cheese and picante if you want. Roll up and eat.
Sausage and Egg
1 lb breakfast sausage
8 eggs, beaten
shredded cheese (optional)
In a skillet, brown breakfast sausage. Pour in beaten eggs and scramble. Season to taste and place in warm flour tortillas top with cheese and picante.
Bacon and egg
Cook bacon and crumble. Scramble eggs with the crumbled bacon. Season to taste and place in tortillas with cheese and picante.
Bean and egg
Warm up 1/2 can of refried beans in a skillet, add 6 beaten eggs and scramble. Season to taste and serve in warm tortillas with cheese and picante. For a wonderful variation: Add potato to this one.
Leftover breakfast tacos
If you have left over roast, pork or beef you can dice it up, throw it in a skillet and warm it up. Add eggs and anything else you want such as potatoes or refried beans and serve in a tortilla.
One of our favorite leftover breakfast tacos:
I use leftover taco meat (this is 1lb ground meat with 1 can refried beans, taco seasoning, chili powder, garlic and cumin)
Whenever I have leftovers from soft tacos, I throw this in my skillet with a little water and warm it up. I add beaten eggs and serve in tortillas with cheese and picante.
Veggie breakfast taco
1/2 onion diced
1/2 cup diced green pepper
handful spinach leaves
1 diced tomato
6 eggs, beaten
In a skillet, saute onions and green peppers. When almost done add diced tomato and spinach leaves. Cook till spinach is wilted. Add eggs and scramble. Season with salt and pepper or italian seasonings. Serve on warm tortillas with shredded cheese and picante.
You can add anything you want in the eggs to make breakfast tacos. Just add your family's favorite ingredients and you can never go wrong!!
Hope this helps you Sally!!
Im sorry I havent blogged in awhile but I have been so busy. I threw a huge 30th birthday party for my husband with a Mexican Fiesta theme. I made homemade enchiladas, tacos, spanish rice and beans and all the fixings for it. We played horseshoes, ladder golf and even had a pinata. It was a GREAT party.
We also have 2 weddings coming up so I have been spending all my spare time working on afghans. I love to crochet afghans for wedding presents, unfortunately it takes alot of time to get them done. We also found out my brother and his wife are having a baby so I will be working on a baby blanket for them. Im thinking I will be crochetting my little fingers to the bone *lol*
I have recently become interested in cake decorating as well. I have only done 3 cakes in my life and they were ok but I have decided that I really want to learn to do a better job. So I purchased the wilton class books and while Im not taking the class I will be teaching myself at home. Im very excited about starting this but I still have to work on the blankets.
I hope everyone is doing great. Sally stopped by and wants me to continue posting my menu plans so I will work hard to get those posted every week.
Have a great day!!
Monday, February 16, 2009
I know it's been a while since I've posted. I do apologize for that....circumstances changed.
I wanted to tell you all about this new way of eating I've been practicing. I haven't really changed much about what I do and do not eat...just the order of how I eat the items on my plate.
I have IBS. If you have it, you know that sometimes, it can be a very confusing and frustrating and painful syndrome. I got a diagnosis a few years ago, but looking back, I can see that it has been affecting me for a lot longer. Stress makes it worse, but essentially, my brain-gut function is skewed.
Help For IBS is where I finally found some assistance with that. Heather (the owner of the site) explains that if you separate your fibers into two groups (soluble and insoluble), and eat slightly larger amounts of soluble fiber before you eat insoluble fiber, most of the pain and embarrassment that accompany IBS are alleviated. There are, of course, a few more guidelines than that...but that was the key to helping me. I also try to eat several smaller meals, and there are just a very few foods that I avoid.
Pain is the body's idiot light. If I am listening to my body and eating for my specific needs, then I should be processing my food "normally" with no pain after eating, and that is the ultimate goal for me.
A bonus? Without exercise, without changing the amounts I eat, I have lost 6 1/2 lbs since the beginning of January. My body is finally beginning to adjust to this new diet. Now, after I buy an exercise bike off of Craig's list, I should be well on my way to losing some of this weight.
Happy and blessed day to all of you!
Monday, February 2, 2009
This week I am working out of my freezers. I have so much surplus that I really need to use some of this up. So here is my menu for this week:
Tuesday: Muffins (banana and strawberry)
Friday: Eggs and Toast
Saturday: Breakfast Tacos
Monday - Friday: Jarred takes leftovers and Emily eats at school
Monday: White Chicken Chili, Salad
Tuesday: Pork Roast
Wednesday: Split Pea Soup, Peasant bread
Thursday: Chicken breasts, mashed potatoes, green beans
Friday: Family Night Homemade Pizzas
Saturday: Friends cooking
Sunday: Chili Baked Potatoes and broccoli
Friday, January 30, 2009
I had this Chili the other day at a Pampered Chef party and just had to share the recipe with you. It was truly wonderful and is on my list to make in the very near future.
Microwave White Chicken Chili
3 whole heads garlic (about 48 cloves) unpeeled
3/4 tsp salt (divided)
3 T olive oil (divided)
2 poblano peppers
1 medium onion
1 1/2 lbs boneless, skinless chicken (breast, thighs)
2 T Taco seasoning
2 cans great northern beans, drained
1 jar (16oz) salsa verde
1. Slice about 1/4 inch off the pointed top of the garlic heads to expose cloves. Place garlic cut side up in a microwavable bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 T olive oil. Cover bowl and microwave on High 3 minutes or until garlic is soft. Set aside to cool.
2. Dice peppers and chop onion. Trim and finely dice chicken. Add peppers, onion, chicken, seasoning, remaining 1 T oil, and remaining 1/2 tsp salt to large microwavable bowl. Mix well. Microwave on high for 4 minutes. Stir to seperate chicken and microwave another 4-6 minutes or until chicken is cooked through.
3. Gently squeeze cooled garlic from heads into bowl. Mash. Add beans and salsa to bowl and mix. Add to chicken mixture and microwave on high 5-7 minutes until chili is heated through.
Serving = 1 cup
Total fat 7g
saturated fat 1.5
Im sure if you wanted to make this on the stove it would be just as easy!!
Hope you enjoy.
To check out more recipes, check out the recipe swap at the grocery cart challenge