Fiesta Friday

Hey y’all.  Here are a couple of $40/week homemade meals recipes for you.  Who doesn’t like tacos?  I love traditional tacos because they are so simple: corn tortillas, beef, onions, cilantro, and lime.  However, I wish I could give them a nutritional boost!  So I developed this fresh taco recipe that’s so fun to make for a dinner with friends and family.  Check it out

 

Recipe #1:  Thomas’ Tacos

Ingredients:

Corn Tortillas (crunchy or soft!)
1 tbsp of Olive Oil
1 lb Ground Turkey
Seasonings (chili powder, cumin, mexican oregano, salt, pepper, garlic powder)
1 cup of Black Beans
1/2 Red Onion
2 cups of sliced tomatoes (cherry or grape)
1 cup of Corn
1/2 cup of Jalapeño (canned or fresh)
handful of spinach + cilantro
juice of 1/2 of a lime or lemon

Toast your crunchy taco shells in the oven or toaster oven at 350 degrees until lightly brown.  Be careful, they go from lightly brown to burnt very quickly! shouldn’t be more than 4-5 minutes!  A good idea is to flip them halfway through to make sure both sides are evenly toasted.

Heat a pan on medium heat for 2-3 minutes.  Once hot, add the olive oil.  Sauté the turkey (and seasonings) until beef has browned.  Add the black beans and cook until beef is fully cooked.  Approximately 7-10 minutes. While the beef is cooking, slice your tomatoes and dice your onion.  Combine them with the corn, jalapeños, cilantro, and lime juice.

Assemble everything and don’t forget the spinach! and enjoy 🙂

 

Servings Made: 10 tacos
Cost: $0.45/taco = $4.50 total

 

 

Recipe #2: Chicken Tortilla Soup

Ingredients:

4 cups of chicken stock (homemade or store bought)
1-2 cups of water
2 chicken breasts, cooked and shredded
2 tbsp of olive oil
Seasonings (chili powder, cumin, mexican oregano, salt, pepper, garlic powder)
1 diced onion
2 diced medium tomatoes
1 tbsp of tomato paste
1 diced jalapeño (deseeded)
1 sliced bell pepper
7-10 small crimini mushrooms
1-1/2 cups of corn
2 medium sliced carrots

Garnishes:
chili sauce (to taste)
avocado
home made tortilla strips.
chopped cilantro

I like grilling my chicken versus baking it, but do whatever tickles your fancy.  You can cook the chicken overnight or use any leftovers!  Shred the chicken into big chucks for your soup.

Heat a large pot on medium until hot 2-3 minutes.  Add olive oil.  Sauté onions, tomatoes, bell pepper, and seasonings.  After a few minutes, add your shredded chicken, carrots, and mushrooms.  Continue cooking on medium heat for another 3-5 minutes.  Add tomato paste, chicken broth, and corn.  Bring to boil and allow to simmer for 10 minutes.

I love serving it with additional chili sauce on the side, crispy tortilla strips (or just crush up some leftover tortilla chips), chopped cilantro and cool/creamy avocado.

Servings made: 4

Cost: $2.00/bowl = $8.00 total

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