Creamy Ranch Coleslaw

During summer I always try and make some light salads to have with meals.  I love to make pasta salads or cucumber and tomato salads.  This one beyond simple.  It’s only a few ingredients and it comes out so creamy and full of flavor.  I will definitely being making this again! It’s a perfect side to a summer BBQ or meal!

Creamy Ranch Coleslaw

Ingredients:
14 oz Color Coleslaw Slaw
1/2 packet Ranch seasoning Mix
4 green onions, sliced (both green and white)
1 T extra virgin olive oil
1/4 C + 1 T lite mayonnaise (More or less for flavor)
salt, to taste
pepper, to taste

Directions:  In a medium bowl add in the coleslaw mix and green onions.  Spoon in the mayonnaise and mix well. Drizzle with oil and season with Ranch packet.  Mix well. Season with salt and pepper to taste.  Refrigerate for at least 2 hours.  Mix well before serving.  Enjoy.

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Simple Ground Beef Taco Salad

It’s no secret how much I love tacos.  I could eat them every single day!  I like to change it up with a quick taco salad every once in a while.  There is a lot of veggies and nutrients in a taco salad.  You can literally put any salad item you like into this.

This one I make is fairly traditional and simple. Take a look!

Simple Ground Beef Taco Salad

Servings: 2 Taco Salads

Ingredients:
12 oz lean ground beef
2 T taco seasoning (reduce sodium)
1/2 cup-3/4 corn, cooked
1/2 cup-3/4 black beans, drained
1/2 cup tomatoes, diced
1/2 cup red onion, diced
1 avocado, diced
1/2 cup, shredded cheddar cheese
8 cups lettuce, chopped
4 T cilantro, chopped

Sour cream:
1/2 Cup lite sour cream
1 lime, juiced
1/2 T extra virgin olive oil
2 t chili powder
1 t cayenne pepper
1 t garlic powder
1 t onion powder
1 t salt
1 t pepper

Directions:  In a medium bowl add in the sour cream, olive oil and lime juice and mix well.  Season the sour cream with seasonings above. Stir and set aside.

In a medium saute pan add in the ground beef, break up the meat as it’s cooking.  Season with the taco seasoning and completely brown the meat and cook through. (Note: If you aren’t using a lean beef, you may want to drain the fat prior to adding the taco seasoning, or drain on paper towel once cooked.)

For the corn and black beans you can put in  the salad warm, room temp or cold.  It’s really a preference.  Personally I warm the corn and black beans up slightly.

To assemble the taco salad, add 1/2 chopped lettuce to a bowl (4 cups), then top about 5-6 oz of ground beef, right in the middle.  Next add the rest of the toppings, black beans, corn, red onion, tomatoes, cheese, avocado and cilantro.

Top with a few dollops of your sour cream and serve!  I like to mix mine up so I get a little of everything with each bite.

Note: My taco bowl shown doesn’t have cilantro as I was out of it! I put in the recipe because I love it and I think everything Mexican food related should have it! 🙂 Also, you can easily substitute your favorite protein. Or add more beans for a vegetarian option.  There is no rules!

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Shrimp Tacos with Creamy Jalapeño Slaw

This recipe for these shrimp tacos couldn’t be any simpler!!  I love using shrimp as my protein because they cook so quick!  The good thing with this dish is you can make the slaw the night before.  Once ready to eat just cook up the shrimp and heat up the tortillas and you are ready to go! This is definitely a healthier taco!! Super delicious and full of flavor.

Shrimp Tacos with Creamy Jalapeño Slaw

Ingredients:
Slaw:
8-10 oz coleslaw mix
3-4 T lite mayonnaise
1 T extra virgin olive oil
2 green onions, chopped
2 Jalapeño peppers, diced (seeds removed, leave some seeds for spicier taste)
2 t salt
2 t pepper

Shrimp:
16-20 medium shrimp, cleaned & deveined
1 t salt
1 t pepper
2 t chili powder
1/2 cayenne pepper, optional
1 T olive oil
4-6 soft tortillas

Directions: In a medium bowl mix together all slaw ingredients.  Add more mayo if needed. I prefer a less creamy slaw (watching my figure lol.) Add more salt and pepper to taste.  Once done, cover and chill in the refrigerator for at least 1 hour.

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Fully season the shrimp with salt, pepper, chili powder and cayenne. Heat a medium sauté pan on medium high heat.  Once heated, add in olive oil and let heat for 1 minute.  Add in shrimp and cook 2-3 minutes before flipping.

Shrimp cook very fast and are cooked when they are no longer opaque and are light pink in color. Once the shrimp is cooked, remove from the pan.

Warm up the tortillas before assembling.

To assemble add 3-5 shrimp to tortilla and top with a heaping spoonful of slaw and serve. The amount of shrimp and tortillas will depend no only on size of shrimp but how many shrimp you put in each taco.

Note: Normally ALL my tacos have cheese, however, seafood and cheese don’t really go. You don’t even miss the cheese with this slaw but if you want to add cheese you definitely can.

 

 

Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice.  Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans.  I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple.  I will be honest, I prefer cauliflower that’s already riced.  I loath cutting or grating cauliflower rice.  LOL.  Yes, I know that’s a strong word, but I really don’t like it at all.  I prefer to just buy it already riced, fresh or even frozen.  The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well.  If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water.  If there is water you can just drain in prior to adding to the sauté pan.

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Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

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Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos.  I absolutely love making chips with the wonton wrappers!  I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires.  I made these nachos when I had very little food in the house.  I actually used a can of chili and then topped with cheese, onion and sour cream.  The canned chili has a nice smokey flavor that adds to these nachos.  If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken!  Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

Ingredients:
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Salsa
Avocado
Guacamole
Black Beans
Olives
Lettuce

Directions: Preheat oven 400.  Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt.  Bake in the oven 7-8 minutes, flipping halfway through.  (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit.  They will crisp up as they cool.  Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave)  To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want.  Serve immediately!

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