Super Easy Dorito Taco Salad

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Are you looking to spice up your weekend with something different on the menu? This Super easy recipe for Dorito Taco Salad may just be what you need! I have to thank my Best Friend Charity to introducing me to this recipe several years ago. My family loves it so much and there are very rarely leftovers!

INGREDIENTS:

1lb. Ground Turkey or Hamburger Meat

1 Packet of Taco Seasoning 

Shredded Iceburg Lettuce

Diced Tomatoes

1 Can of Black Olives

Chopped Green Onions

1-2 Cups of Shredded Colby Jack or Cheddar Cheese

1 8oz. bottle of Italian Dressing (Start with about 3/4 of the bottle then add more as you need it)

1 Bag of Doritos Crushed Up (you may not need the entire bag-I think I used 3/4 bag the last time I made this)

Any other Taco Fixin's that your Family may like

 

DIRECTIONS:

Brown the meat and add the Taco Seasoning Packet according to instructions on the Packet.

Cut up all of your Veggies and add into a Big Bowl. 

Add in the Taco Meat.

Right before you are ready to eat add in the Italian Dressing.

Add the Crushed Doritos on top and Mix together everything. 

Enjoy!

Philly Cheesesteak Stuffed Peppers

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 I love to try out new recipes for family! Sometimes they are what my husband calls "Make Again" recipes while others are not. This recipe for Philly Cheesesteak Stuffed Peppers got my family's approval 100 times over! If you like the traditional Philly Cheesesteak, then you will LOVE this! It is really easy to put together and bakes in no time! This recipe is also low carb and Gluten Free which is also a plus in my book.

Don't forget to PIN this recipe HERE! 

Ingredients:

8 oz. Thinly Sliced Roast Beef (I just used the Oscar Mayer Deli Fresh variety but any should work)

8 Slices Provolone Cheese

2 Large Green Bell Peppers cut in half lengthwise with the seeds and ribs removed

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms – Sliced

2 Tbs. Butter

Minced Garlic

Directions:

1. Preheat oven to 400 degrees.
2. Slice the peppers in half lengthwise and remove the ribs and seeds.
3. In a large skillet, sautee the mushrooms, onions and garlic in the butter. Add the sliced roast beef to the mixture to blend with the flavors of the veggies.
4. Line the inside of each pepper with a slice of Provolone Cheese. 
5. Pile the Meat and Veggie mixture high into each pepper.
6. Top with another slice of Provolone Cheese. 
7. Bake in 400 Degree oven for around 30 minutes or until cheese is golden brown and the peppers are tender to the touch. 

Enjoy! Your tastebuds will thank you!

 

-Recipe adapted from Peace, Love and Low Carb 

Healthy Baked Carrot Fries

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As I continue on my weight loss journey with Nutrisystem (see previous post HERE for most recent update) I am continually searching for ways to incorporate more veggies into my diet. When I came across this recipe for Carrot Fries on Pinterest, I knew that I had to try it. I am so glad that I did! I eat these all of the time and they really satisfy when I have the urge to eat something crunchy! 

INGREDIENTS:

1 bag of Matchstick Carrots

Olive Oil 

Sea Salt

DIRECTIONS:

Place half the bag of carrots on a baking sheet. Toss carrots with 1 Tbsp. of Olive Oil and sprinkle with Sea Salt. Bake in a 350 degree for 10 minutes. You will want to take the carrots out of the oven and keep tossing them every couple of minutes until they are crisp. You do need to watch these very carefully in the last few minutes as to avoid burning them. Repeat with the rest of the bag. 

Enjoy! I would love to hear your thoughts on these, but I am addicted!

Chicken Pot Pie "Muffins"

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If you are like me, I am always trying to come up with clever ways to get veggies into my boys diet. One of the things that they love is Chicken Pot Pie. I played around with this idea of Chicken Pot Pie "Muffins" in my head for awhile and one day decided to make them. My boys absolutely love these and you can really get creative and add whatever veggies you like into the mix. Plus, this is a great way to make use of that leftover Rotisserie Chicken that you have sitting in your refrigerator!

Chicken Pot Pie "Muffins"

INGREDIENTS:

1 8-count can of Jumbo Biscuits

1 can of Drained Mixed Veggies (you can really add whatever veggies you like here)

1 small can of Cream of Chicken Soup

Shredded leftover Rotisserie Chicken

Salt/Pepper to Taste

 

DIRECTIONS:

Preheat oven to 350 degrees.

Mix the Cream of Chicken and Mixed Veggies together. Add salt and pepper to taste. Add the shredded chicken mixture. 

Take the Biscuits and place them in a greased muffin tin. With your fingers make the middle section into a bowl for the chicken mixture. 

With an ice cream scoop place the chicken mixture into the center of each of the biscuit "muffins"

Bake at 350 until the Biscuit "Muffins" are golden brown. 

Serve and Enjoy! 

Easy Taco Chicken (Low Carb)

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I have an Amazing and Easy Chicken Dish for you all to try! I came across this recipe on a Facebook Recipe group and my entire family was blown away at just how tasty this dish was! It is also low carb if you are watching your carb intake!

Easy Taco Chicken

INGREDIENTS:

4-5 Boneless Skinless Chicken Breasts

1 Packet of Taco Seasoning

1 Small Can of Mushrooms or you can use a handful of cut up fresh mushrooms

1 Small can of Tomato Paste

3-4 Diced Green Onions

1-2 Cups of Shredded Colby Jack Cheese

DIRECTIONS:

Mix together the Taco Seasoning Packet and One cup of Water. Marinate the Chicken Breasts in this mixture for 1-2 hours. The longer you marinate it the more flavor that it will have. 

Place the chicken in a baking dish and bake at 350 for 20-25 minutes. 

Remove chicken from the oven and place a dallop of Tomato Paste over each chicken breast. Layer Mushrooms on top of this and then drizzle the chicken with the Taco Mixture from the dish. 

Place the chicken back in the oven for another 10-12 minutes. 

Pull from the oven and top with the Cheese and Green Onions. 

Broil in the oven until the Cheese is melted and gooey. 

Serve with Rice or Vegetables and Enjoy!