Homemade Tortilla Bowl: Restaurant Copy Cat

Homemade Tortilla Bowl: Restaurant Copy Cat

When I was in high school I used to frequent a Mexican restaurant in town. It was a favorite spot after football games or before other events. 

My favorite dish to order was this tortilla bowl filled with rice, chicken and cheese. But after I went to college I couldn't find another restaurant who served the same thing. So, I learned to make it myself. 

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Dinner in 15 Minutes: Beef Fajita Bowl and tips to make cooking faster and easier

Dinner in 15 Minutes: Beef Fajita Bowl and tips to make cooking faster and easier

One thing I hear time and time again from a lot of busy moms is that they don't have time to cook. They have jobs and children and spouses and homes to maintain and obligations and it just gets to be too much. The last thing they want to do is spend an hour in the kitchen. 

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Freezer Canning Peaches: No blanching, no sugar!

So I like to pretend I am from Georgia. I lived there the first six years of my marriage and I LOVED it. Don't get me wrong, I have come to enjoy living in South Alabama again, but a piece of my heart will always be in Georgia. 

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Fish tacos in a bowl

There are foods that just scream summer: ice cream, lemonade, bbq, fresh pico de gall and tacos. 

I am trying to cut back on the amoun of flour I eat during the week, but I LOVE my fish tacos. So I had to come up with a healthier option. 

Why not put it in a bowl with quinoa? After all, quinoa is loaded with fiber and protein. 

What you'll need:

2-3 tilapia filets or your fish of choice

juice from two limes

black pepper

2 tbsp dried cilantro

Pico de Gallo

2 cups cooked quinoa

1-2 avocados

Preheat your oven to 350. Sprinkle fish with cilantro and squeeze the lime juice on top. Bake for 20 minutes. 

When the fish is done break it up with fork. Place your fish over a bed of quinoa and serve with your pico de gallo and avocados. 

What summer foods have you been cooking? 

Low Carb Eggplant Lasagna

If you have read this blog for any amount of time you have already figured out that I LOVE pasta. Love it. Live for it. 

But, it doesn't love me back. Just ask my waist line (or what used to be waist). So I have been cutting back on my carbs. But I miss lasagna. I miss the cheese and tomato goodness. I miss it!!!

So I decided to lasagna loaded with vegetables and sub out my noodles for eggplant. It was a hit! Even Jason liked it. (And he is far more picky than he will ever admit.)

This recipe is a little involved, but pretty easy. 

What you'll need:

1 large egg plant, cut into thin circles

1/2 pound lean ground beef or turkey (or chicken or venison etc.)

1 egg

2 garlic cloves, minced 

1 red bell pepper, cut into strips

2 cups spinach

1 container cottage cheese

2 cups mozzarella cheese ( I ran out and had to use cheddar!!)

One jar pasta sauce or this recipe for homemade

Step 1. Preheat your oven to 350. Place the thin slices of egg plant on an oiled cookie sheet and bake for about 10 minutes. You need to dry them out a little. 

Step 2. In a skillet over medium heat, warm up some olive oil (coconut oil works fine too). Cook your garlic for a little less than minute to get the rawness out. Then add in your meat and brown. Throw in your bell pepper at this point and cook until tender. 

Step 3. In a food processor combine your sauce and spinach and process until fully incorporated. This will just add some extra nutrition to your sauce. Why not??

Step 4. In a bowl combine your cottage cheese and egg and whisk together. 

Step 5. Now, using a LARGE casserole dish or baking pan, line the bottom of the dish with a layer of egg plant. Then layer your ingredients as you would in a regular lasagna, alternating eggplant, meat, sauce and cottage cheese. Then cover the entire thing with mozzarella. 

Step 6. Cover your pan in foil and bake at 350 for 30 minutes. 

What are some recipes you've experimented with recently? 

Cilantro Fish Taco in a Bowl

As you've probably gathered, if you've read this blog for any amount of time, I really love fish tacos. I mean really love them. 

They are light and easy to make and flavorful and they make me happy. 

Last week though I was in the mood for something a little different. Why not make a taco bowl? So I used quinoa. This recipe is LOADED with protein and flavor and look at how colorful it is!

What you'll need:

2 cups cooked quinoa

Four tilapia fillets

1/2 cup chopped cilantro 

juice from 1 lime

1 tsp cumin

2 garlic cloves, minced

1 avocado 

Pico de Gallo 

In a bowl whisk together your lime juice, cumin, cilantro and garlic. Rub the mixture into your fish. Then bake at 350 for 20 minutes. 

Once your fish is thoroughly cooked, break apart into bite sized pieces. Serve over your quinoa, garnish with avocado and Pico de Gallo. 

What's cooking at your house? 


Grilled Bruschetta Chicken

So I am on the hunt for healthy recipes that are quick and easy. And that my toddler will eat. This one seemed to fit that bill last week. It only took a few minutes to put together and then throw on the grill and even Ry liked it. 

Grilled Bruschetta Chicken. It's juicy, flavorful, healthy and delicious. And simple. Oh so simple. 

What you'll need:

2-4 boneless skinless chicken breasts

2-4 tbsp Italian seasoning

2 tbsp olive oil

1 tbsp lemon juice

2 tomatoes, diced

Warm up your George Forman grill. (I assume you have one. If not, it's a good investment.)

In a ziplock bag combine your chicken and all your seasoning, oil and juice. Let sit while the grill heats up. 

Grill until fully cooked all the way through. Then add your tomatoes to the top and let warm. 

I served mine with a basic cucumber salad. It was a big hit. 

What healthy recipes are you cooking up at your house?