Walking Tacos

Ingredients:

1 lb Ground Beef or Turkey 70-80% lean

1 tbsp Chili Powder

½ tsp Salt

¾ tsp Cumin

½ tsp dried Mexican Oregano

¼ tsp Garlic Powder

¼ tsp Onion Powder

½ cup Tomato Sauce or Ketchup

 

Cheese Doritos (large bag or small snack bags)

Shredded Lettuce

Sour Cream

Shredded Cheese

Salsa

Sliced Olives

Diced Tomatos

Ranch

Beans (optional)

Directions: 

1. Brown ground beef then season with chili powder, salt cumin, oregano, garlic, onion and tomato sauce.  

2. Prepare other toppings.

3. Start with Doritos, slightly crush in bag or bowl, top with ground beef and other toppings.  Mix together and enjoy!

From Sierra

 

Olive Garden Salad

Shredded Lettuce
Black Olives
Tomatoes
Seasoned Croutons
Parmesan Cheese, grated
Pickled Pepperoncini
Red Onion, thinly sliced

Olive Garden Dressing

Top all ingredients on top of the lettuce and enjoy.

Maple Blueberry Pecan Salad

Dressing:

1/3 C Pure Maple Syrup
1/3 C Rice Vinegar
1 C Sugar (Next time try 3/4 cup, 1 cup seems to be too much)
1 Package Dry Italian Dressing Mix

Blend together then slowly add:
1/2 C Light Olive Oil

Note: Cut the Dressing in half if serving a small group. The full amount makes 1 1/2-2 cups.

Salad:

Romain Lettuce
Feta Cheese
Diced Gala Apples
Blueberries
Cinnamon Sugared Pecans

Cinnamon Sugared Pecans:
1/3 C Brown Sugar
1 tsp Cinnamon
1/2 C Pecans (chopped or broke in half)

Place add ingredients into a frying pan over medium heat.  Stir until sugar melts and coats the nuts well, but remove from heat as quickly as possible.  Spread on wax paper or non-stick pan.  Let cool then break apart before adding to salad.

Mexican Haystacks

Ingredients:

• 1 pound ground beef or ground turkey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
• 8-ounce can tomato sauce
• 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels (no need to thaw)
• Lime wedges, for serving (optional)

For serving:

• Hot, cooked rice or quinoa 
• lettuce
• sour cream
• cheese
• olives

Directions:

1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

From Mels Kitchen Café
https://www.melskitchencafe.com/mexican-haystacks/

Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Greek Pork

Ingredients:

·         3-4 pounds pork roast, cut into 2-3-inch chunks

·         1/4 cup chicken broth

·         1/4 cup fresh lemon juice

·         2 teaspoons dried oregano

·         1 teaspoon onion powder

·         1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)

·         1 teaspoon coarse, kosher salt

·         1/2 teaspoon black pepper 

For Serving:

• Flatbread/Pitas
• Tzatziki Sauce
• Lettuce
• Tomato
• Lemon Wedges

Directions:

1. Place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
2. Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
3. Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

Prep Time: 10 Minutes

Cook Time: 55 Minutes
Total Time: 90 Minutes

Found on Mel's Kitchen:

https://www.melskitchencafe.com/tender-greek-pork-instant-pot-or-slow-cooker/  

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.

Green Fruit Salad

Romaine Lettuce
Apples
Bacon Bits
Avocado
Strawberries
Croutons
Candy Almonds
Brianna's Poppy Seed Dressing

Assemble:
1. Candy sliced almonds in a skillet with brown sugar.  You can add vanilla and cinnamon for more flavor.  After the almonds have cooled break into bite size pieces.
2.Shred the lettuce.
3. Cut the apples, avocado and strawberries into bite size pieces.
4. Place lettuce in a bowl and put all the toppings on top.  Do not toss the salad otherwise all the toppings will end up in the bottom of the bowl.
5. You can use any dressing that you would like but we prefer to use Brianna's Poppy Seed Dressing.

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.

Fajitas

Ingredients:
Chicken
Tortilla
Cheese
Onion
Green Pepper
Red Pepper
Tomato or Salsa
Lettuce
Olives
Sour Cream
Fajita Mix
Oil

Directions:
Place 1 Tbsp of oil into a frying pan on med-high heat.  Cut the chicken into bite size pieces and cook the chicken until they are no longer pink inside.  Remove the chicken from the frying pan and saute the peppers and onion.  After the peppers and onions are soft add the chicken back to the frying pan and sprinkle with the fajita mix.  Warm tortillas and add other toppings as desired.