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Tuesday, March 26, 2013

Veggie Tacos

We can just call tonight Meatless Monday. I really wanted to make these veggie tacos and am so glad I did!
They were awesome, my kids loved them, my husband ate them and said he liked them but that he definitely missed the 'meat', shocking right? So if you make these for someone who might really miss the meat, the veggie mixture would be a great topping on a cilantro-lime marinated flank steak. The veggie mixture would also be great in a quesadilla, on top of a grilled chicken salad or just eat it on a chip, it's yum! And if you can chop all your veggies early in the day then you can make this whole meal in about 15 minutes top.

2 red bell peppers, diced
2 zucchini, diced
1 red onion, diced
2 ears of corn, kernels removed
1 can black beans, rinsed and drained
3 cloves garlic, minced
1 lime, juiced
1 T fresh cilantro, chopped
2 T olive oil
1 t salt
fresh ground black pepper
1/4 cup crumbled feta
8-10 corn tortillas

Optional toppings: 
Sour Cream
Fresh Cilantro
Squeeze of lime

Heat oil in a skillet, add the veggies at once, (the bell peppers, zucchini, onion, garlic and corn) saute for about 5 minutes. Add salt, pepper, lime juice and cilantro. Stir to combine then add the black beans. Cook for about 5 minutes. Taste your veggie mix and adjust the seasoning as needed. Heat/warm the corn tortillas, add 1/3 cup of the veggie mixture sprinkle the top with feta cheese. 

Mmmm fresh corn! I'm getting so excited for summer veggies!

Saute the veggies then throw in the beans.

Warm the tortillas then fill em'

My little vegetarian was a happy happy camper with a mouth full of avocado!

Weight Watcher Friends: This recipe makes about 7 cups of veggie mix. Each cup of veggie mix has 2 points. My corn tortillas are 1 point each. I used about 1/3 cup of mix per taco so for 3 tacos it would be 5 points! But that's without any extra toppings, so just make your 3 tacos then add points for your toppings. Enjoy!

Sunday, March 17, 2013

Purple Cabbage with Bacon

Well the one thing about day light savings that makes me happy is that I can blog more! I refuse to take pictures of food I make when it's dark outside. The photos just don't turn out well, so even if I make something great I don't want to share it unless I can capture its beauty. 

I have been very busy at the yoga studio and a couple weeks ago I had surgery so I was grateful to all my amazing friends and neighbors who brought me meals and took my kids when I needed rest! I feel blessed beyond belief to have such an awesome group of friends. 

This recipe is one of my mom's she made it for us once and my husband and I both loved it. It is super easy so I am not sure why I don't make it more often. It goes great with a steak or pork. Tonight we had it with a filet, green beans and potatoes. 

1 head purple cabbage
3 slices bacon
1/2 cup chicken stock
salt and pepper to taste

Chop the head of cabbage into bite-size pieces. In a large skillet cook the bacon until crisp. Remove the bacon from the pan and allow it to cool and drain on a paper towel. Pour bacon grease into a bowl, reserve 2 Tablespoons bacon grease to put back into the pan, add the cabbage back to the pan. Add the chicken stock to the pan, cover and continue to cook for 5-7 minutes. We like our cabbage on the crunchy side so I only cook mine about 5 minutes. Crumble the cooked bacon and sprinkle on top then season with salt and pepper and serve warm. 

Really is such a beautiful food.
Toss the cabbage in the bacon grease then add the stock
Cabbage with crumbled bacon

Weight Watcher Friends:
This recipe serves 7- people and has 2 points per serving. Each serving is 1 cup. Yum!