Taco Salad

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

This recipe (minus the dressing) came from melskitchencafe.com. It was probably the best taco salad I've ever had, no lie! We halved it for our family, but you can easily freeze whatever you don't use. Definitely make the dressing, it was really good on it!!!

Ingredients:

2 pounds lean ground beef or turkey

1 medium onion, chopped

6 cups water

1 cup rice (white or brown)

1 teaspoon oregano

1 tablespoon sugar

2 teaspoons chili powder

2 teaspoons salt

2 teaspoons ground cumin

2 cloves garlic, finely minced

2 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

1 (15 oz.) can pinto beans, rinsed and drained

Southwest Dressing:

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Directions: I just threw everything in the blender until smooth. Add more milk if you like it thinner (I added a couple more tablespoons). I also halved it for just Ryan and I.

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywywnRQ

Directions:

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywpBU6D

1/2 cup mayonnaise, can use low fat

1/2 cup sour cream

1 -2 tablespoon milk, depending on your thickness preference

2 tablespoons minced tomatoes

1 tablespoon white vinegar

2 teaspoons canned jalapeno slices, minced

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon dried dill weed

1/8-1/4 teaspoon cayenne pepper

1/4-1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Read more: http://www.food.com/recipe/southwest-ranch-salad-dressing-167319#ixzz1NywpBU6DDirections:

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

I layered chips on a plate, then meat/beans, followed by taco toppings (lettuce,cheese,tomatoes,onions,avacados,etc), then drizzled with southwest dressing.

Healthy Blueberry Muffins

{These aren't too bad for being so healthy, my kids loved them so I'll be making them again for sure! I think next time I will add some kind of nut. The recipe is from Joy the Baker.}

Ingredients:

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.

Directions:

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Mini Cheesecake Tarts

{One day I'll have a cool camera that makes my food look 100x better}

I just made these little cuties tonight for a good-bye bbq we had for some friends. I used the recipe from Our Best Bites blog, but found my own crust recipe. The original calls for a vanilla wafer on the bottom, but I prefer a graham cracker crust. The original also is for a regular size muffin pan, but I think the mini size ones are way cuter and just the right size!!

Ingredients:

• 2/3 cup graham cracker crumbs
• 2 tablespoon white sugar
• 3 tablespoon margarine, melted
• 2 8oz packages cream cheese
• 3/4 C sugar
• 2 Tbs flour
• 1/4 tsp baking powder
• 1 Tbs fresh lemon juice
• 2 eggs
• 1 1/2 tsp vanilla

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease paper liners in mini muffin pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 4 minutes, then remove to cool. Turn oven up to 375 degrees.
3. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.
4. Divide batter between 48 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15 minutes or until a toothpick comes out clean. They’ll puff way up during baking, but they’ll settle after being chilled (make sure the tops don't jiggle).
5. When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don’t worry- that’s normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, cherry pie filling, caramel, lemon curd, whatever! I used homemade whip cream and fresh berries. Makes 48 mini cheesecakes.

Potato Soup-Ligher Version

{Picture and recipe from Cooking Light}

Ingredients:

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

Directions

• Preheat oven to 400°.
• Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
• Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Carmel Brownies

{This recipe came from 350 degrees. They are pretty rich, but AMAZING!}

Ingredients:

2/3 c. evaporated milk, divided

14 oz. pkg. caramels

3/4 c. butter, melted

1 pkg. German Chocolate cake mix

1 c. chocolate chips

1/2 c. chopped pecans

Preheat oven to 350.

Directions:
Melt caramels with 1/3 c. evaporated milk over low heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)

Combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.

Spread 1/2 the batter into an ungreased 13 X 9" pan. (An offset spreader really helps with this, but you could use the back of a spoon, too.) Bake for 6 to 8 minutes.

Sprinkle the top with the chocolate chips and pecans. Spread melted caramels over the chips and nuts. Drop remaining cake batter on top. (Don't worry about spreading the batter out; it will spread while baking.)

Bake an additional 15-20 minutes.

Amazing Shredded Beef Chimichangas

Ingredients:

2 pounds boneless beef chuck roast, trimmed of fat

1 onion, chopped

2 cloves garlic, minced

1 can beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 teaspoon ground cumin

Flour tortillas

3 Tb melted butter

Salsa

Guacamole

Sour Cream

Directions:

1.Brown roast in large pan with some olive oil or butter. After a few minutes, add onion and garlic to pan. Make sure roast is browned on all sides (about 10 minutes or so.)

2. Place roast, onion and garlic in crock pot. Add remaining ingredients. (I didn't measure when I added in the spices, and my roast was larger. You might want to add a little water if your roast is larger too).

3.Cook on low 8-10 hours, or until roast shreds very easily. (This is very important, if it doesn't shred easily let it cook longer.)

4.Fill tortillas with shredded beef and some monterrey jack cheese. After they have all been filled and rolled, you can either brush with melted over the entire tortilla, or spray them all over with cooking spray.

5.Bake in oven set at 450. Bake around 8-10 minutes or until crispy.

6.Serve with your favorites: Guacamole, salsa, sour cream, cheese sauce, etc.