I am not a food photographer and these photos were taken on my iPhone. They probably don’t look that good, but the tacos were great despite the crappy photos.
1 package Lightlife ground meat or your choice of soy meat
1 can of refried black beans
1 package of taco seasoning (if you don’t use the liquid kind *shown below*, and you only use a packet, add 8 oz of tomato sauce.)
1 1/2 cups of cheese
10-12 hard shells
sour cream (optional)
Medium size Skillet
1. Preheat oven to 350 degrees.
2. Combine “meat”, black beans, and taco sauce in skillet, heat thoroughly.
3. Once heated, place mixture in hard shell tacos, lining them up in a row in the 9×13 pan.
4. Add cheese to tacos. (Half of the tacos are with sliced cheese because I got tired of shredding cheese by hand. Don’t judge.)
4. Place in oven uncovered for 20-25 minutes, making sure cheese is melted.
5. Once you place it on the plate, take a really ugly picture of it, put sour cream but don’t show the sour cream because the spinach is covering it and you don’t realize that you did such a thing until it’s too late.
Nicholas is vegetarian, and I eat a lot of vegetarian meals as well. I thought I’d start posting recipes that I’ve adapted into a vegetarian recipe. It’s all about substitution and they aren’t always the healthiest, but they are delicious.
- 1 package (7 oz) of Gardein Chicken Strips
- 1 package (8 oz) Cream Cheese
- 1 can diced green chiles (drained)
- 1 can organic black beans (drained)
- 1 package or can of Green Enchilada Sauce (I use Frontera)
- 1 cup of shredded cheese
- 2 Tbsp of chopped garlic
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- package of tortillas (select whatever size you’d like)
- 1 tsp of oil
1. Preheat oven to 350 degrees.
2. Put oil in skillet and cook “chicken” strips and garlic for about 5 minutes.
3. Add cream cheese cut in slices, black beans, green chiles and cook until cream cheese is melted.
4. Add spices and stir.
5. Lightly grease a 9×13 pan.
6. Place mixture into tortillas and roll to make enchiladas, place in 9×13 pan. This can vary on how much you want per tortilla and how big your tortillas are. (Nicholas was insistent on getting huge tortillas, so only 4 enchiladas fit in the pan. I told him next time we were getting the smaller kind which I wanted in the first place… Oh well.)
7. Put Enchilada sauce and shredded cheese on top of enchiladas.
8. Place in oven for 25 minutes.
I’m aware the pan looks kind of sparse, but once again, it’s because of the size of the tortillas. I recommend getting medium size tortillas. They were absolutely delicious, this isn’t the first time I’ve made these. My family even liked them, it’s hard to tell that it isn’t real chicken sometimes.
I guess I’m sticking with the 90′s song themed titles this week?
I decided to post a recipe today, which is funny to me because I rarely cook and I never create recipes. This is probably a copy of someone else’s recipe, so if it is, let me know and I’ll give you credit.
When I went home this weekend, I bought some peaches. They are sooo delicious that I decided to make them the fruit in a smoothie I usually make. I usually alternate what kind of fresh fruit I put in my smoothie, most of the time it’s either bananas, strawberries, or pineapples. I drink this smoothie post workout and sometimes as a meal replacement. It really doesn’t work as a meal replacement very well for me, so it’s like a snack to my actual meal. Just getting my stomach warmed up for the good stuff.
(Disclaimer: I am not a photographer and I don’t own a fancy camera. Half the time I have no idea what I’m doing when I take pictures, so what you see is what you get.)
It’s pretty easy to make this, so that’s another reason why I drink it so often. I use Visalus protein powder because that’s what I have and I’m going to use it until it’s gone. You can use whatever protein powder you want. I add Flax Seed because you can’t taste it and it has so many amazing health benefits. I normally drink regular milk, but when I make my smoothies I use Almond Breeze because you cannot tell the difference. This would be a vegetarian smoothie if you left out the Greek Yogurt. I put in the Greek Yogurt because it makes it a little bit thicker. It wouldn’t be Vegan because Vi-Shape has whey protein in it.
8 oz. Almond Milk
2 Tbsp of Oikos Organic Greek Yogurt
Your Fruit of Choice (Peaches, in this case)
1 Tbsp Milled Flax Seed
2 scoops of Visalus Shake Mix or 2 Tbsp of Protein Powder
4-5 Ice Cubes
Add all ingredients into blender, place on smoothie setting for 20-30 seconds, and VOILA! You have a smoothie that tastes amazing.
OH and HAPPY FOURTH of JULY!!
No work tonight, which will be the first 4th of July I haven’t worked in years!