These Spaghetti Tacos were inspired by iCarly, a show on Nickelodeon. I searched online and didn't like the ones I saw, so we made this up ourselves...
Meatballs
2 lbs. ground beef
1 packet Ortega taco seasoning
1 8 oz bottle Ortega taco sauce
2 cups of crushed Tostitos tortilla chips
Mix well.
Form into meatballs.
Fry in a pan over low to medium heat, stirring, so they don't burn, until they look dark brown on all sides.
Cut one in half to make sure they are cooked through. If there is pink on the inside, cook a few minutes longer.
Noodles
1 lb. Tinkyada spaghetti noodles
Cook as directed on package
Drain.
Add a jar of Ragu traditional pasta sauce
and 1/4 cup flaxseed meal, optional
Stir well.
Heat until warm.
Vegetables
large tomato, chopped
large orange pepper, sliced
1/2 cup shredded zucchini
medium onion, sliced and quartered
Mix together.
Saute in about 2 tsp oil until just brown.
Other ingredients
12 Ortega White Corn taco shells
1 8 oz package Kraft authentic mexican blend shredded cheese
Parmesan cheese
sliced black olives
shredded lettuce
Assembly
Place three taco shells on each plate
Scoop 1/3 c. spaghetti and sauce into each shell
Put a meatball in the center of each shell
Sprinkle with parmesan cheese
Scoop a spoonful of cooked vegetables on each taco
Sprinkle lettuce, shredded cheese and olives over the three tacos.
Remember that you can omit, add, or change ingredients as desired.
They are your spaghetti tacos!!
Take a picture!! Ours will be posted here later.
Sunday, March 7, 2010
Sunday, February 7, 2010
Southwestern-style Bean Soup
To make the beans...
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove excess skins and other small particles that float to the surface. Drain.
Once the beans are rinsed and drained, place them in a pressure cooker with just enough water to cover the beans. Add 1 T vegetable oil.
Make sure the beans and water combined do not fill the pressure cooker more than halfway. Secure the lid and place the pressure regulator on top.
Heat on high, turning to low when pressure regulator begins rocking gently. Cook on low -
for 5 minutes (for pinto and great northern beans)
4 minutes (for black beans or mixed beans)
3 minutes (for navy beans)
Allow pressure to drop of its own accord before removing regulator and lid.
Add a can of tomatoes with diced green chilis, 2 tsp salt, 1/4 tsp pepper, 1 T chili powder.
Heat until warm, stirring gently.
Makes 11 servings
45g carbohydrates
9g fiber
14g protein
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove excess skins and other small particles that float to the surface. Drain.
Once the beans are rinsed and drained, place them in a pressure cooker with just enough water to cover the beans. Add 1 T vegetable oil.
Make sure the beans and water combined do not fill the pressure cooker more than halfway. Secure the lid and place the pressure regulator on top.
Heat on high, turning to low when pressure regulator begins rocking gently. Cook on low -
for 5 minutes (for pinto and great northern beans)
4 minutes (for black beans or mixed beans)
3 minutes (for navy beans)
Allow pressure to drop of its own accord before removing regulator and lid.
Add a can of tomatoes with diced green chilis, 2 tsp salt, 1/4 tsp pepper, 1 T chili powder.
Heat until warm, stirring gently.
Makes 11 servings
45g carbohydrates
9g fiber
14g protein
Bean with Ham Soup
Okay, so we are having a AFC Champion vs. NFC Champion Championship Game Party...
(AKA February "Celebrate") ... at church tonight. On the menu... SOUP! (in bowls) on Sunday...
Anyway... I made triple the beans and used half for this recipe and half for another one.
To make the beans...
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil, and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove the excess skins and other small particles that float to the surface. Drain.
Once the beans are rinsed and drained, put them in a crock pot with 8 cups of water.
Add:
one ham bone (I had a couple in the freezer from Christmas)
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (I did not put in onion because of Aunt Rachel's allergy)
1/4 tsp pepper
Turn the crock pot on high for 8-9 hours.
Remove ham bone, let it sit until it is cool enough to handle, cut off as much meat as possible and cut into 1/2 inch pieces. Add the ham to soup.
Also add 1-1/2 cups cooked mashed potatoes (I just added potato flakes that had been mixed with hot water to the right consistency.)
Stir ingredients together and cook on high for an additional 15 minutes.
Makes 11 servings.
45g carbohydrates
9g fiber
14g protein
(AKA February "Celebrate") ... at church tonight. On the menu... SOUP! (in bowls) on Sunday...
Anyway... I made triple the beans and used half for this recipe and half for another one.
To make the beans...
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil, and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove the excess skins and other small particles that float to the surface. Drain.
Once the beans are rinsed and drained, put them in a crock pot with 8 cups of water.
Add:
one ham bone (I had a couple in the freezer from Christmas)
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (I did not put in onion because of Aunt Rachel's allergy)
1/4 tsp pepper
Turn the crock pot on high for 8-9 hours.
Remove ham bone, let it sit until it is cool enough to handle, cut off as much meat as possible and cut into 1/2 inch pieces. Add the ham to soup.
Also add 1-1/2 cups cooked mashed potatoes (I just added potato flakes that had been mixed with hot water to the right consistency.)
Stir ingredients together and cook on high for an additional 15 minutes.
Makes 11 servings.
45g carbohydrates
9g fiber
14g protein
Saturday, January 23, 2010
Spicy Cheesy Rice Casserole
There is this recipe that I got from my grandma that she has been using for over 25 years. The family loves it, so I thought I would make it yesterday. Oops, didn't have all the right ingredients. What I ended up making was a HIT! So I thought I would share...
Spicy Cheesy Rice Casserole
I made 5 cups of brown rice in our rice cooker
In a skillet, brown 2 lbs Bob Evans sausage.
Once it is browned, add:
1 lb. frozen broccoli
1 lb. Velveeta Cheese
15 oz can Evaporated Milk
8 oz fresh salsa
Simmer on low until cheese is melted and broccoli is cooked.
Add rice and mix thoroughly.
My little brother likes this best not mixed together.
His choice: Pack 3/4 c. measuring cup tightly with rice and carefully turn out (like a sand castle), then pour the cheesy broccoli over the rice.
He calls it "Cheesy Rice Castle-roll"!
Rosalie the Chef Stocking
Spicy Cheesy Rice Casserole
I made 5 cups of brown rice in our rice cooker
In a skillet, brown 2 lbs Bob Evans sausage.
Once it is browned, add:
1 lb. frozen broccoli
1 lb. Velveeta Cheese
15 oz can Evaporated Milk
8 oz fresh salsa
Simmer on low until cheese is melted and broccoli is cooked.
Add rice and mix thoroughly.
My little brother likes this best not mixed together.
His choice: Pack 3/4 c. measuring cup tightly with rice and carefully turn out (like a sand castle), then pour the cheesy broccoli over the rice.
He calls it "Cheesy Rice Castle-roll"!
Rosalie the Chef Stocking
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