Taco Salad~2 Ways

 I had this brilliant idea to mix up our weekly taco night by making taco salads.  Then my grocery store didn't have any of the taco bowls.  I was bummed and still wanted to make them, so   I decided to use my jumbo muffin pan to make mini taco bowls using corn tortillas.  They were fine for my kids, but just not big enough to hold all of the good stuff I like on my taco salad. So I ended up making my taco salad on a big plate and topped it with oven baked crispy corn tortilla strips. I drizzled lots of my favorite Buttermilk Garlic Dressing and enjoyed every single bite.

The mini taco salad "bites" would be great appetizers or kid friendly portions.  They are cute and portable.  Football season is about to begin and appetizers are always on my mind.

Taco Beef Ingredients:

1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water

In a large skillet over medium high heat, brown ground beef.  Add onions and garlic and cook until translucent.  Stir in the taco seasoning and water.  Cover and bring to a boil.  Lower heat and simmer for 8 minutes.

Toppings:

shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos

To make corn tortilla strips, preheat oven to 400 degrees.  Cut corn tortillas into strips.  Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy, about 8 minutes.  

To make taco bowls, preheat oven to 400 degrees.  Wrap corn tortillas in moist paper towels and microwave for 30 seconds.  Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy.

Assemble your taco salads the way your prefer, and enjoy! 

Ginger-Soy-Garlic Dressing

I have been eating A LOT of salads lately for lunch, and sometimes dinner.  Salad dressings not containing sugar are impossible to find at my grocery store.  Lucky for me, there are four pages of salad dressing recipes in my new The South Beach Diet Super Charged book.  I adapted their recipe for Soy-Ginger dressing and made the ginger the prominent flavor.  I used it over my salads and also marinated thinly sliced cucumbers in it.  Both were full of flavor and delicious!  Just make sure you stir it well before serving.  Then spoon it over your salad so that you get plenty of ginger and don't overdress it.

Ingredients:

3 T reduced sodium soy sauce
4 T red wine vinegar (original recipe called for rice wine vinegar)
1-2 T freshly grated ginger
1 clove garlic, minced
black pepper, to taste
garlic powder, to taste
1/2 cup Canola oil

In a medium sized bowl, whisk together all ingredients except Canola oil.  Slowly drizzle in the Canola oil while whisking.  Serve over salad, vegetables, or use as a marinade.  Enjoy!

Chicken Salad Romaine Boats

So, I have a little confession to make.  I have decided to eat a bit healthier so I can fit back into my clothes and have more energy to keep up my demanding life.  I am going on the South Beach Lifestyle, at least until I have reached my goal.  I will be cooking meals that fit into this new lifestyle for our family dinners.  My kids will still get some of their favorite things too.   And I will continue to make some sweets for my kids, so please don't stop visiting me!  I will post everything that I have actually enjoyed eating myself.  I bought a couple of cookbooks and found some online resources to help me with this new way of eating. 

I am still visiting all your blog posts everyday.  I just have to save some of my favorites for a later date.  And others, I will be making for my kids to enjoy.  You should see my desserts file!  Chewing my daughter's Extra sugar free mint chocolate chip gum after meals has helped with my sweet tooth. When I first saw this gum at the checkout counter, I said to the cash register guy, "Gross, who would ever eat that!", and he agreed.  I usually take one of my big girls with me to the grocery store on Sunday afternoon, and leave the other two home with Daddy.  I enjoy this one on one time with them.  So it was Madison's turn to go shopping with me, and she asked if she could get some mint chocolate chip gum.  So of course, I got it for her and never planned on tasting it.  A couple of days ago, I asked if she could bring me a piece of gum, and she gave me a piece of her mint chocolate chip. It was surprisingly good, but the chocolate taste goes away entirely too fast! Oh my goodness, I MISS CHOCOLATE so much!

This is what I made for my lunch today.  I didn't even miss the bread and cheese!  It was satisfying and has kept me full all afternoon.  This makes 2 servings, unless you're really hungry, then go for it all.  I had 1/2 cup of Dannon Light 'n Fit vanilla yogurt sprinkled with cinnamon as a side. 

Ingredients:

1 can (4.5 oz) premium chunk chicken breast
2 T Hellman's low fat mayonnaise
1 dill pickle, chopped
1/2 stalk celery, chopped
1 T red onion, diced
kosher salt
black pepper
dash of tobasco
red bell pepper strips
cherub tomatoes, halved (not pictured)
4 - Romaine heart leaves 

In a small bowl, mix together the chicken, mayonnaise, dill pickle, celery, red onion, salt, pepper, and tobasco.  Fill the middle of each romaine leaf with chicken salad and top with red bell pepper strips and tomatoes.  I would have used my favorite cherub tomatoes on top too, but was all out of them.  Hope you enjoy! 

Party Pasta Salad

I have to say this is one of my signature dishes. It's very simple to make and tastes even better the next day. I always make a double batch so I can send leftovers home with family and save some for us too.  We have a lot of BBQ family dinners, and you will always find this pasta salad on the table.  This recipe is for a single batch.

Ingredients:

1 box Barilla tri-color rotini

1/2 pint Cherub or grape tomatoes, halved
1/2 cup broccoli, cut into small florets
1 cucumber, peeled and diced
1/4 cup kalamata olives, pit removed and halved
2 T Salad Supreme seasoning
salt and pepper to taste
1 - 16 oz. bottle Wishbone Italian salad dressing
1/2 cup shredded parmesan cheese, divided

Cook pasta in salted boiling water for 9 minutes until al dente. Drain and rinse with cold water. Add pasta to large bowl. Add only 3/4 bottle of salad dressing and save the rest for later. Add the tomatoes, broccoli, cucumber, olives, seasonings, and 1/4 cup of the parmesan cheese. Stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours, stirring occasionally. When ready to serve, add remaining salad dressing and 1/4 cup parmesan cheese. Stir and taste for seasoning.  Enjoy!