Mini Taco’s

If you are in need of a yummy but easy appetizer….you’ve come to the right place.  I actually made these Mini Taco for the Superbowl this year and I must say, they were a big hit.   Whats not to love….taco meat…YES….wonton wrappers….YES….cheese….YES!   People love taco’s and this makes it so easy for your guests to enjoy these bite size babies!

Mini-Tacos-Recipezaar.l

Ingredients:
Won Ton Wrappers  (took me forever to find…they are in the produce area)
1 pound of hamburger or turkey meat
1 package of taco seasoning (preferable Oretega)
1 package of shredded mexican style cheese

Add On’s
olives
diced tomatoes or salsa
lettuce
sour cream
guacamole
onions

Directions:

  • Preheat oven to 350 degrees
  • Brown meat in a frying pan
  • Add taco seasoning and cook according to the directions listed on the package
  • Take a muffin tin and spray lightly with cooking oil
  • Add a Won Ton wrapper per muffin tin and press the wrapper down in the center forming a cup
  • Add the taco meat to each wrapper and top with cheese
  • Bake for 8-10 minutes, until the wrapper is golden and crispy
  • Serve with your favorite toppings

I guarantee these will be a hit at your next party.   Enjoy!!!!

MM

Southwest Chopped Chicken Salad

Happy Friday!  Is it me, or has this been the longest week ever!  Maybe its the never ending snow and rain we’ve been having here in Boston.  I am so ready for Spring…its not even funny.

Anyways…..I found this really yummy Southwestern Chopped Chicken Salad on pinterest a while ago.  I like how it uses Greek yogurt for the dressing….guilt free!  This baby definitely will fill you up and satisfies the “Mexican” craving in a healthy way.

SOUTHWEST CHOPPED CHICKEN SALAD

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INGREDIENTS
recipe via Greens & Chocolate

2 cups shredded chicken {you could use rotisserie}
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet corn
2 roma tomatoes, diced
4 green onions, chopped
1/4 cup cilantro, chopped
2 avocados, diced
1 head iceberg lettuce, chopped
1 cup crushed tortilla chips

DRESSING:
1/2 cup mayo
2/3 cups Greek yogurt
1 tbsp. ranch seasoning
1 tbsp. taco seasoning

I made some slight adjustments to make it healthier….I didn’t use tortilla chips for the salad and I also omitted the mayo from the dressing.  And I’m telling you, you won’t notice its missing!  The dressing is so tasty….and for those who are wondering..NO, it doesn’t taste like yogurt when you mix in the seasonings.  I also drained my black beans & corn so it didn’t make the salads soggy.

Enjoy!

PictSweet Edamame Review!

Happy Hump Day!!!

Yes….I know….Its been a while.  I promise I have some good posts coming down the pipeline.  Patience my dear friends.

Wanted to share a new snack obsession….PictSweet Edamame w/ Sea Salt.  It’s a cute, individual package that you can steam up in the microwave in a matter of minutes and voila…healthy treat to get you through the day!

I know I can make my own “snack packs”….I went through this with the whole 100 calorie pack phase.  They charge you more for basically measuring it out and making cute packaging but you have to admit…these snack packs are so convenient and cute!!!  Same goes for Pictsweet’s Edamame pack.  It’s a great healthy snack with tons of fiber to fill you up and keep you satisfied.  I highly recommend if you are looking for something different to munch on during the day!!!

I am eating these little guys as I type!

 

 

Healthy Italian BLT Sandwiches

Today in my lunch box are these tasty Italian BLT Sandwiches I found from Women’s Health. This is a nice little upgrade from your typical BLT with arugula, pesto and turkey bacon. I also added some avocado for some extra flavor and omitted the mayo. I also plan on trying this with hummus in place of the pesto to switch it up. These babies only have 340 caleries, 5 grams of fiber and 15 grams of protein!

2 teaspoons reduced-fat mayonnaise
2 teaspoons refrigerated reduced-fat pesto
1 sandwich flatbread (about 100 calories), split
1/4 cup arugula or 2 large lettuce leaves
1/2 small vine-ripened tomato, sliced
3 slices cooked turkey bacon, halved crosswise
1 carrot/celery, cut into sticks

Spread the mayonnaise and pesto (or hummus) on one side of the bread. Top with the arugula or lettuce, tomato, bacon, and other side of the bread. Cut in half and serve with the carrot or celery sticks.

Herb Cubes

Happy Monday!

Hope everyone had a nice weekend.  We celebrated one of my good friends Bachelorette party this weekend and needless to say…it was a very interesting and fun night!  It’s been slow going this morning hence the delayed post!

Wanted to share with you a little herb tip that I was discussing just last night with a friend.  Usually what happens to me is that I buy a huge thing of parsley or chives for one ity bity recipe and have so much leftover.  I hate to throw away all that fresh goodness so one day I decided to freeze herbs in an ice cube tray.  Now anytime I need some fresh parsley or cilantro…I just hit up the freezer and defrost my “herb cubes”.

  1. Chop herbs up and place a spoonful in an ice cream tray.  Pack down the herbs pretty tightly.
  2. Pour the water in slowly. Too much water pressure has the tendency to send your chopped herbs all over the place.
  3. 24 hours or so should be enough to turn your water and herbs into beautiful little herb cubes.
  4. Once frozen, remove from the tray and store in zip closure bags.
  5. When ready to use, toss the whole ice cube into your favorite stew or dish.

These cubes are great used in recipes but don’t work well for fancy garnishes.

The past few years, I’ve tried my “green thumb” out with an herb garden with a handful of different herbs and no matter what I do..its an epic fail.  The leaves are yellow…it doesn’t grow right..so this year I am forgoing the garden and sticking with my herb ice cubes!  Hope you like today’s little tip!

 

 

Happy Cinco de Mayo…almost

In honor of Cinco de Mayo tomorrow…thought it was fitting to share with you my favorite homemade  Margarita  recipe….all you need is fresh lime juice (which can be a bitch to squeeze but so worth it in the end), agave nectar and silver tequila!  These are by far the best margarita’s I have ever had and since you are using fresh lime juice and natural agave, they aren’t THAT bad for you either (well thats what I tell myself!!!).  Enjoy!

 

  • Lots of rocks—shake with rocks too
  • 1 part fresh lime juice (1 – 1.5 shots)
  • 1 part agave mixed with water—in other words, water & agave mixture should equal the exact amount of lime juice that you used
  • I use 2 parts tequila – silver preferably (again, it’s a sipper and can put you on your a$$ quickly!)
  • When I make them: 1+ shot glass of lime, 1+ shot  of water & agave mix, 2 shots of tequila- shake it very well so it foams

 

Happy Cinco de Mayo…Ole!

 

 

Blue Cheese Mozzarella Stuffed Buffalo Chicken Burgers

It seems like there was a really great response to the guest blogger so we may have to put that in the rotation regularly!  And I know I’ve said it before but if there is anything you would like to see more of… recipes, DIY projects or beauty tips…please…give some feedback!

Moving on to today’s post.  Now I know I was going with the crock pot theme (and plan on sharing a delish recipe next week for the slow cooker) but I wanted to share these amazing Buffalo Chicken Burgers I tried last week from one of my fav blogs…Stylish Stealthy and Healthy.  Mozzarella & Blue Cheese Stuffed Buffalo Chicken Burgers.  Now these use ground chicken which I know a lot of people may not be able to get past but…if you can just give these babies a try…you will be thanking me later.  I was pleasantly surprised at how good these guys were!!!  So different and still so yummy…

Click here for recipe.  Just to give you an idea…you basically blend chicken, franks, egg, breadcrumbs, garlic/onion powder,  Montreal seasoning, Worcestershire and S&P together….I found the burger mix to be a bit mushy but I used regular breadcrumbs since I didn’t have panko on hand…maybe that was the reason?  I assembled the burgers with one thin bottom patty and topped that with shredded mozz and blue cheese and then topped it with the other patty and voila….stuffed burgers.  Served with these amazing sweet potato waffle fries and you have yourself quite the delicious meal!

Munchin with Meg

Happy Monday Everyone!  I am excited for today’s post since it’s our first official “guest blogger”.  I figured this would be a great post to start your week off healthy!  Today’s guest blogger is a friend of mine who also happens to be a dietician here in Boston.   Her post will give you some great tips on snacking from what to when! So without further adieu ….I present to you “Munchin with Meg”….

In between the trips to Sephora or trying to perfect the “cat-eye” look, you might run into those hunger pangs.  So, let’s address the WHEN, WHERE, and WHAT of healthy snacking!

Snacks can certainly fit into anyone’s meal plan.  It’s important to eat at regular intervals (about every 3-4 hours).  When too much time passes in between meals, it can often lead to unfavorable blood sugar levels, which can leave us feeling extra hungry at your next meal.  So, think about plugging in snacks as needed throughout your day.  Unfortunately the vending machine may not supply the healthiest options so planning ahead to have the right items on hand is key!

For snack choices, it’s good to emphasize protein and fiber based foods.  These types of foods create the most favorable blood sugar patterns that create optimal hunger control.  Consider these options:

  1. 1oz low-fat/fat-free cheese (preferably pre-portioned) + 1 piece fruit
  2. 6-8oz plain or vanilla yogurt (preferably greek) + ½ cup fruit
  3. 1 – 1.5oz nuts (almonds, cashews, peanuts, etc)
  4. ¼ cup hummus with veggies (baby carrots, peppers, celery, etc)
  5. 1-2 boiled eggs/egg whites
  6. 3oz turkey (preferably nitrate-free) + 1 slice cheese, lettuce, mustard roll-up
  7. 3 cups air-popped popcorn (seasoned with herbs)
  8. 1 slice whole-wheat bread with 1 Tb. All-natural peanut butter
  9. 1 cup edamame
  10.  1 cup whole-grain cereal + skim milk

 

Make sure when you’re eating you’re actually taking the time to taste your food.  I know this sounds simple, but how many times do you catch yourself halfway through a protein bar without realizing you were eating it?  Try to eat without distractions (tv, computer) and take small bites, chew thoroughly, and enjoy : )

Puerto Rican Pork

Here is another Crockpot recipe I am dying to try – Skinny Puerto Rican Pork courtesy of http://www.skinnytaste.com.  I much rather be in Peurto Rico on the beach eating this but this is as good as it gets.  I was planning on making it this week but with our schedule, looks like it’s getting pushed back until next week!  I already bought my pork butt (couldn’t find the pork shoulder) so we’ll see how well it comes out, probably not so “skinny” anymore…but it sure does look yummy!  And again, it’s a slow cooker recipe meaning SUPER EASY!  I’m sure it will come up super tender and flavorful!

What you’ll need…

  • 3 lb pork shoulder blade roast, lean, all fat removed
  • 4-5 cloves garlic, crushed
  • 1 tbsp coarse salt
  • 1/2 tsp oregano
  • 1/2 tbsp cumin
  • 1/4 tsp crushed black pepper
  • 3 oranges, juice of (1/2 cup)
  • 2 limes, juice of

Directions:

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

The next day, remove the crock pot and cook on low, 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

 

 

Crockpot Salsa Chicken

I’m BAAACK!

So I definitely took a mini hiatus from blogging.  But I am hoping to get back in the swing of things.  Its been a crazy few months…but we officially set a date for our wedding and found a venue!  June 22nd 2013!!!!!  We are very excited to have that first big planning step checked off the list!  Now hopefully things will start to fall into place.  Next on the list…colors schemes, photographer, music….oh my!

Moving on…

While I was on “sabbatical” I thought about doing a post once a week for the next month or so on “crockpot” meals.  I really need to be better friends with my slow cooker because they really are the easiest things!  Pop something in first thing in the morning and voila…dinner hours later.

So by request, I wanted to share with you last weeks crockpot recipe found on Fake Ginger.  Its pretty simple with a handful of ingredients and totally adjustable to your own taste buds!  I threw the chicken, soup, salsa and taco seasoning in the crockpot and left it on low while I was at work.  I got home, shredded it, added corn and black beans and cooked a little more.  It was DELISH!  Served over brown rice with some sour cream, cheese and scallions.  Highly RECOMMEND!  Check it out…

Ingredients:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined

And if you haven’t heard of Renoylds Slow Cooker Liners….get with the program.  They are life savers…no scrubbing or soaking, its pretty awesome.   And if you go to their website, you can print a $1 off coupon!