Taco Tuesday

Man i heart Mexican food! 

okay so.... actually I love being a "white person pretending to eat mexican food" So.... in truth I love taco's, burrito's & quesadilla's. Here lately I have been in love with my muffin pan. It seems like as long as whatever I cook comes in the form of a cupcake or muffin, then the kids will gobble it up. Its totally a win-win. Mommy wins because it is totally built-in portion control and the kids love it because everything is cooler "mini-sized". So tonight we had "Taco Cupcakes".

They were so simple and so yummy! Here ya go. Enjoy!

Ingredients:

1 lb Ground Turkey
4 tbsp Taco Seasoning (or a mixture of cumin, granulated garlic, onion powder, salt, pepper, chili powder)
1 cup water

12 corn tortillas (the small tostada size)
1 can black beans, drained
1/2 lb Sharp Cheddar Cheese (Tillamook is my fav)



Toppings: (Totally your preference on this!)
Spring Mix with Spinach
Diced Roma Tomatoes
Sour Cream
Salsa
Jalapenos
Black Olives

Directions:

Oven Ready

Preheat oven to 350 degrees
Brown ground turkey in pan with taco seasoning. Add water and let simmer for 5 minutes.
Grease muffin pan
Cut tortillas into 4ths and line the muffin pan with tortillas
Spoon the following into mixture: ground turkey, black beans & salsa
Top with cheddar cheese
Bake for 10 minutes (or until cheese is browned & bubbly)
Remove from pan & add toppings to taste!

This was so easy & so yummy! I think it would be prefect for a party! :)

Cheesy Chicken, Broccoli & Quinoa Casserole

I just want to say that this is surely going to become one of our "go-to" recipes. This was super easy to prep & cooked while we did our nightly clean-up... which mostly consisted of screaming for us tonight. Ever have one of those nights. Well according to my two oldest sons I am the meanest mommy ever. BUT I make yummy dinner so at least there's that. :) This recipe calls for cheese and i used extra sharp cheddar because for whatever reason Cohen can tolerate that kind of cheese. ENJOY!!!!

Prepped & Oven Ready

Cheesy Chicken, Broccoli & Quinoa Casserole

• 1 Cup Quinoa, rinsed
• 1  Cups Water
• 10 oz. Organic Cream of Broccoli Soup(Natural Grocers has a very yummy kind)
• 1/4 Cup Plain Almond Yogurt
• 2 Tbsp.Almond Milk
• 1 1/2 Cup Extra Sharp Cheddar Cheese, shredded, plus 1/2 Cup for topping
• 1 tsp Granulated Garlic
• 1/4 tsp. Black Pepper
• 1/4 tsp. Nutmeg
• 2 Cups Broccoli Florets, lightly steamed
• 3 Chicken Breasts, cooked and shredded
• Parmesan Cheese, for topping (optional)

Combine the rinsed quinoa and water in a medium saucepan and bring to a boil.  Reduce heat to low and cover.  Cook for 18-20 minutes, until the quinoa is fluffy.  Set aside to cool.

Preheat oven to 350.  Coat a casserole dish with cooking spray.

In a large bowl, combine the soup, yogurt, milk, cheese, garlic, pepper and nutmeg.  Stir in the quinoa, broccoli and chicken.

Spoon mixture into the prepared dish.  Top with reserved 1/2 Cup shredded cheese and parmesan cheese. 

Bake for 35-40 minutes, until the cheese is golden and bubbly.

Let cool slightly before serving.

Finished & Already Half Way Gone! :)