Foodie Friday #28

Oh its Friday and that means Im getting on a plane tonight and am going to Orlando!!!  Oh I cannot wait!!  So its only a weekend away and its not really a whole lot of time away but its going to be fun and its going to feel like a vacation and thats all that matters to me :)  What are you doing this weekend?  I hope its not seeing Snow White and the Huntsman because Kristen Stewart doesnt need any more money to support her terrible acting.  Sorry but we all know its true, she is terrible.

The recipe I have for you today comes my Six Sisters Stuff.  I love their blog and I love their recipes.  We tried this one out and it definitely became one of our favorites.  It was great leftover as a nacho-esk lunch. MMMMM I cant WAIT for you to try this and then come back and tell me how much you love it and of course go and follow Six Sisters Stuff because they are some very talented ladies.

Light Taco Casserole

(A SixSister’s Blog recipe modified by Rachael)

Points: 4   Servings: 10     Prep Time: 5min   Cook Time: 15-20min    Difficulty: Easy

Ingredients

• 24 Tortilla Chips (+ additional for serving)
• 1/2 TBSP Olive Oil
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 lb. extra lean ground turkey
• 3 TBSP Taco Seasoning
• 1 can Black Beans, I actually used Kidney Beans and that tasted great too
• 1 cup Salsa
• 2 cups Shredded Fat-Free or Reduced-Fat Cheese
• Other toppings to taste---ie tomatoes/sour cream

Instructions

Preheat oven to 350 degrees.

In a large skillet, heat oil and add onion and garlic - saute for about 5 minutes until soft.  Add meat and taco seasoning, cooking until meat is browned.  Add beans and salsa.  Mix well and cook to thicken.

Line the bottom of a 9x13 baking dish with tortilla chips.  Gently press down the chips to break into bite-sized pieces.  Spread the meat mixture over the chips.  Top with cheese.  

Bake uncovered for 15-20 minutes or until cheese is melted and bubbling.

Add topping when serving.  Keep in mind if you are going to have leftovers that things like lettuce/sour cream/tomatoes arent really great if you re-heat them so I recommend putting them in a separate container and not putting them on until after you have re-heated your food.

Looks easy right!  I know I was in love over this recipe and cant wait to make it again.  I hope you all have a great weekend!

Project Housewife Out!

Foodie Friday #22

Happy Friday everyone!  Is it just me or was this week the slowest week in the history of weeks (ok thats probably an exaggeration)...but we are ending on a high note.  Today Im going to lunch with my Dad and Brother so this should be interesting...dont know where we are going since I dont know where anything is downtown but Im sure it will be better than anything where I work :)

Today I am sharing a recipe I made this week and it made a lot of leftovers and that makes me sooo happy...and the leftovers tasted pretty much just like it was fresh so thats even better.  It was very spicy though but I think this may have been from the brand of diced tomatoes I used.  I normally get Rotel but this time I got the Kroger brand and dad gum it was spicy, and I got the original type, not the hot type.  So if you are like me and dont like spicy you might want to just use normal diced tomatoes so you still get the tomato flavor without the extra kick of spice.  Oh and I actually didnt drain the diced tomatoes so that could have been a factor also.  As you can see from my picture this makes a large batch so you can either eat it alone or have a side dish.  Personally anything that has meat in it is a main dish but do whatever works for you!

Taco Pasta

(A The Girl Who AteEverything Blog recipe)

Servings: 6-8           Prep Time: 5min      Cook Time: 10min         Difficulty: Easy

Ingredients

• 1 pound ground beef or turkey
• 8-12 ounces medium pasta shells or other small dry pasta shapes
• 1 small onion, chopped (about 1 cup, frozen onions are ok too thats what I used)
• 1 clove garlic, minced
• 1 (14 oz.) can diced tomatoes with mild green chilies, drained
• 1 packet (4 tablespoons) taco seasoning
• 3 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Salt and pepper

Instructions

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

Project Housewife Out!

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