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Easy Weeknight Grass-Fed Beef Taco Salad

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taco salad (640x480)

Make life easy on yourself during the week with this easy beef taco salad! Cook the ground beef, add seasoning and water, cover and let it simmer. Then prep your veggies, pull out the organic non-GMO (recommended) chips and salsa and there you go!

Source: http://allrecipes.com//Recipe/taco-seasoning-i/Detail.aspx

Ingredients:

* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder (optional)

* 1/4 teaspoon onion powder (optional)

* 1/4 teaspoon crushed red pepper flakes (optional)

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1 1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper

Directions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Taco Salad:

Ingredients:

1# ground beef (preferably grass-fed beef or organic – no added hormones or antibiotics!)

1 batch Taco seasoning from recipe above

Lettuce – romaine, mixed field greens

Avocado, cut into chunks

Salsa of choice, Drew’s brand is really great or Publix Greenwise

Plain Greek yogurt as substitute for sour cream, can also mix with salsa – very yummy!

Tortilla Chips or tortillas if making tacos (whole grain)

Shredded cheese (optional)

1 can or 2 cups cooked Pinto beans

Method:

1. Cook beef thoroughly in deep skillet on medium heat.

2. Add prepared taco seasoning plus ¾ cup water (just like the packets!)

3. Bring to a boil, then turn down to simmer. Cover and let simmer for about 10-15 minutes or until water is absorbed.

4. For salad, spread lettuce onto place and top with beans, meat, avocado, cheese, and salsa.

5. For tortillas, fill with lettuce, beans, meat, salsa, avocado, and cheese.

Enjoy!!

Coconut Curry Chicken

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This delicious meal comes together in under 30 minutes! Spectacular for a weeknight meal and you cook it all in a single skillet, leaving only one pot to clean up.

I suggest you serve over brown rice or even millet would be great. You can cook your grains the evening before, a great meal planning strategy!

 

Ingredients:

1 – 14oz can unsweetened coconut milk

1 T. red curry paste

3 T. curry powder

1 large red bell pepper cut into julienned strips

2 medium onion carrots, sliced

1 cup broccoli florets

1 pound boneless & skinless chicken breasts, sliced into thin strips

2 T. brown sugar

1/2 t. fish sauce (optional)

1/4 cup water

1/4 t. cayenne pepper, to taste

sea salt and pepper, to taste

coconut flakes for topping (optional)

cooking (640x480)

Method:

1. Heat large cooking pan to medium-high heat and add coconut milk, curry paste and powder. Bring to a boil while whisking constantly.

2. Turn down heat to medium, add bell pepper, carrots, and broccoli. Sauté for about 5 minutes.

3. Stir in chicken, brown sugar, fish sauce, and water.

4. Cover and cook until chicken is done, about 10 minutes. Stir often.

5. Add cayenne, sea salt, and black pepper to taste.

6. Serve over brown rice or millet. Top with 1 T. coconut flakes (optional).

Enjoy!!

Turkey Thighs in the Crockpot

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Turkey is not just for Thanksgiving! Try turkey thighs in the crockpot, succulent fall off the bone meat. So good and flavorful. Dark meat is richer tasting than white, but the caloric difference is actually minimal, contrary to popular belief. Comparing ounce per ounce, dark meat has 50 calories and white turkey breast meat contains 46 calories. Dark meat has tons of flavor, it’s quite moist, and it’s higher in B-vitamins, iron, and zinc than white meat. Read more →