Peanut allergy? Gluten free diet?
Or maybe you’re looking for a healthier alternative for peanut butter? Kevin is a successful triathlete who recently learned he had a gluten intolerance and was forced to change his diet. He wrote an awesome review about Barney Butter, a company that makes all-natural almond butter among other products. For more information on Barney Butter and their products check out his review here!
This is a new twist on your typical “taco night”, it never really occurred to me to bake tacos in the oven but these were delicious! The meat and cheese are baked into the shell to eliminate spillage and the baking the tacos keeps the shells from cracking while eating.
1 pound ground beef
1/2 small onion diced
1/2 – 3/4 can tomato sauce (enough to coat ground beef)
shredded Colby-jack cheese (or whichever cheese you prefer)
hard taco shells
Preheat the oven to 400 degrees.
In a large skillet brown the ground beef and onion together over medium-high heat, drain any excess liquid. Add the tomato sauce and taco seasoning, mix well and allow to cook for a few minutes.
Spoon the taco meat mixture into the taco shells and place the tacos shells in a baking dish standing up. I used taco shells that stand up on their own since I was only making a few tacos, it kept the tacos from spilling while they were cooking. Sprinkle cheese over the taco meat in each shell. Place into the oven and bake for about 10 minutes until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any additional condiments, serve immediately.
This is my favorite salsa recipe and chips & salsa are basically one of my food groups so I have tried a lot of different salsa. This recipe is super quick and easy and is a great alternative to fresh salsa when tomatoes aren’t in season.
1- 14 oz can diced tomatoes
1- 10 oz can original Rotel
1/2 small onion, roughly chopped
1/4 teaspoon minced garlic flakes (can substitute for 1 clove garlic, peeled and smashed)
1/2 – 2 jalapenos, seeded or not (depends on how spicy you like it, I like it really spicy so I usually use 2 jalapenos with seeds but it’s all based on personal preference)
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Put all the ingredients in the base of a blender or food processor and pulse to combine ingredients for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.
Serve with chips or over tacos. My favorite chips to eat with this salsa are Tostitos Multigrain Scoops, in my opinion they are infinitely better than the normal Scoops, so if you haven’t tried them, you should 🙂
This is for all the chocolate lovers out there! This dessert definitely ranks up there on my list of favorite desserts. It’s super chocolate-y and is a great dessert to make for a group of people since it makes quite a bit.
1 package regular Oreo cookies (Not Double Stuff)
6 Tablespoons butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2- 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
Start by crushing about 36 Oreo cookies. You can use a food processor or you can place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl, stir in 6 tablespoons melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the Oreo mixture into the bottom of the dish and place the dish in the refrigerator while you are preparing the other layers.
Mix the cream cheese with a mixer until it’s light and fluffy. Add 2 tablespoons of cold milk, and the sugar to the cream cheese and mix well. Stir in 1 and 1/4 cups Cool Whip and spread this mixture over the Oreo crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken, then use a spatula to spread the mixture over the previous cream cheese layer. Let the dessert rest for about 5 minutes so the pudding has time to firm up a little more.
Spread the remaining Cool Whip over the top of the pudding and sprinkle mini chocolate chips evenly over the top. Place the dessert in the freezer for 1 hour or the refrigerator for 4 hours before serving.
This is one of my favorite recipes! It’s inexpensive, super quick and easy to make, and delicious! This is a recipe I’ve passed along to my family and a few friends and have always heard great things about the meal. This isn’t your typical Korean beef recipe since I use ground beef instead of flank steak to make it less expensive, nevertheless this dish is super flavorful and so easy to make.
1 pound lean ground beef
1/4 cup brown sugar (add more if you like it sweeter)
1/4 cup soy sauce (I use low sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced (can substitute 2 – 3 teaspoons minced garlic flakes)
1/2 – 1 teaspoon red pepper flakes (to desired spiciness – I usually add more because I like mine pretty spicy)
salt and pepper to taste
1 bunch green onions, diced (optional)
Heat a large skillet over medium heat and brown ground beef with the garlic in the sesame oil. Drain the fat and add the brown sugar, soy sauce, salt and paper, and red pepper flakes. Stir until all the ingredients are mixed well and then let it simmer for a few minutes to blend the flavors.
Serve over steamed rice and top with green onions.
These black bean tacos are one of my favorites! They are super quick and easy to make and are a great meatless dinner idea since they are high in protein.
1 can black beans, drained and cooked
1 teaspoon paprika
1 teaspoon cumin
salt and pepper to taste
shredded Colby Jack cheese (or whatever cheese you have on hand)
2 tablespoons olive oil
6-8 corn tortillas
Stir and mash together the beans and spices. Shred the cheese and have it ready. In a large non-stick skillet, heat the oil over medium-high heat. When the oil is ready, add one corn tortilla at a time and let it get hot in the oil for a few seconds on both sides. Then, add about 1/4 cup of the bean mixture to one side of the tortilla and top with the shredded cheese. Using a spatula, fold the tortilla in half and hold it until it forms a shell. Move the taco to the side and start another taco. Cook the tacos for about 3 minutes on each side until they are browned and crispy. Place the tacos on a paper towel to let any oil drain off.
Serve the tacos with your desired toppings such as hot sauce, sour cream, salsa, and avocado.