Mexican Feast!

Veggie Taco, Mexican Quinoa and Peach Guacamole...Oh My!

 

This trio packs a flavor punch with a tiny amount

of spice to satisfy your wild side.

 

 

Taco Seasoning from Scratch

Ingredients:

• 1 Tablespoon chili powder                 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions:

 

1.) Combine all ingredients and store in an air tight container. 

Approximately 1 Tablespoon is a serving for a skillet of taco meat.

 

 

Veggie Tacos

 

Ingredients:

• 1 bag of veggie crumbles (any brand)
• 1 Tablespoon of the taco seasoning
• 2/3 cup water
• tortillas ( I use low carb)
• diced tomatoes
• diced green onions
• shredded cheese (I use low fat)
• sour cream ( I use low fat)
• spinach

Directions:

 

1.) Combine veggie crumbles, water and taco seasoning in a skillet.  Bring to a boil and then reduce heat to a simmer.  Cook until all liquid is absorbed.

 

2.) Assemble the taco to your personal taste.

 Peach Guacamole

 Ingredients:

• 3 avocadoes smashed in a bowl
• 1 peach sliced and diced (fresh, frozen or no sugar added canned)
• 1/4 cup cilantro
• 1/3 cup green onions
• 1 teaspoon lime zest
• 1/2 cup diced tomatoes
• juice from 1/2 of a lime
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

Directions:

 

1.) Combine avocadoes, peaches, tomatoes, onions, cilantro and green onions in a medium sized bowl. 

2.) Combine remaining ingredients in a small bowl and mix with the avocado mixture.  Chill and enjoy!

 

Mexican Quinoa

Ingredients:

• 1 cup uncooked quinoa
• 1 1/4 cups vegetable broth
• 1 can black beans drained and rinsed (low sodium)
• 1 can diced tomatoes with juices (low sodium)
• 1 cup frozen or fresh corn kernels
• 1/3 cup chopped fresh cilantro
• 1/4 of a lime, juiced
• 2 tsp. olive oil
• 1 Tablespoon minced garlic
• 3 jalapenos seeded and finely chopped
 

 

 Directions:

1.) Heat oil in a large saucepan over medium high heat and cook garlic and jalapenos until soft.

2.) Add all ingredients except for the cilantro and lime.  Bring to a boil.  Reduce heat and simmer for 25 minutes or until the liquid is absorbed.

3.) Remove from heat and add lime juice and cilantro.

 

Citrus Salmon ~ Balsamic Asparagus ~ Oven Roasted Red Potatoes

Citrus Salmon 

Ingredients:

• 3 pieces of salmon
• 1 large orange
• 1 Tablespoon olive oil
• 1 Tablespoon minced garlic
• 1/2 Tablespoon powdered ginger
• 1 teaspoon black pepper

Directions:

1.) Preheat oven to 375 degrees.

2.) Slice 1/3 of the orange into slices, and set aside.  Squeeze the juice out of the other 2/3 of the orange into a bowl.

3.) Blend juice, spices and oil into a bowl.

4.) Lay individual salmon fillets on pieces of foil.  Brush marinade onto the salmon and top with an orange slice.  Wrap up salmon into foil packets and put into a baking dish.

5.) Bake for approximately 20 minutes or until cooked through.  

Balsamic Asparagus

Ingredients:

• One bunch of asparagus
• 1 Tablespoon olive oil
• 1 Tablespoon minced garlic
• 2 Tablespoons balsamic vinegar

Directions:

1.) Spray pan with non stick cooking spray.  Lay asparagus in single layer on pan and brush with olive oil.

2.) Brush with balsamic vinegar and sprinkle with garlic.

3.) Bake for six minutes in a preheated 375 degree oven.

Oven Roasted Red Potatoes

Ingredients:

• 1/2 onion sliced in pieces
• 3 cups red potatoes sliced
• 1 Tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 1 Tablespoon Italian herbs

Directions:

1.) Place all ingredients in a gallon plastic bag and shake to coat the vegetables.

2.) Place on a baking sheet and cook for 30 minutes in a 375 degree oven, flipping vegetables over at 20 minutes.  Bake until potatoes are browned.