Fastest Burrito in the West! CHA

At my house I to try and make things easier on me and not have the "witching hour" be quite so witching, I try to have set meal each night. Tuesdays are Mexican night and I try to make it simple, cause who wants complicated?

These are my simple and easy Bean, Rice and Cheese Burritos:

Make rice ahead of time if you are not using instant, I like brown and the kids like Basmati, but I'm the cook, right? Plus if you make brown you can cut the cooking time down by using your Pressure cooker. Or...or, you can use rice left overs from the other nights dinner, heck ya, that's even faster right?

Okay, now you put a can of Black Beans (rinsed well) in a pan and a cup and a half of salsa ( do this to your family's taste), add some cumin, chili powder and S&P to taste. I like to use the tortilla's that you cook (Costco carries these little gems). Shred the cheese and then assemble the burrito lickty split. Ta Da! Quick and easy and no witch at your house!

Try it with Quiona if you want instead of rice it's just as good IMH!

Toasted Sesame, Carrot, Ginger Dip

Do you read Goop? Gwyneth Paltrow writes it, and on occasion I've been know to go there and peruse her ideas. I like it, but she has been as sporadic at posting as we are! HA!

Anywho, I went there when she posted about a detox that I wanted to look at and get some idea's from. The one I keep going back to, but with my own twist, is the Carrot & Ginger Dressing. It was good on lettuce, but I make mine thicker and dip veggies in it instead. It's yummy either way.

1 Large carrot, peeled and cut into chunks

2-3 scallions I use the greens too

2 T ginger cut into chunks

2 T sesame seeds toasted ( i put them in a skillet and toast them)

2 T rice vinegar

1/3 cup olive oil

2 T water

I put all the ingredients in a blender and blend till smooth, I actually use my magic bullet on this one (got it to make baby food- awesome!). Make sure it's nice and thick like pancake batter, if not add half a carrot more, you want this to stick to your veggies. You can use this as a dressing too. We love to dip carrots, broccoli, cauliflower, celery, jicima, and cucks, but jicima is my all time mostest favorite.

Tropical Smoothie

My little family loves this for breakfast or on hot summer days (do you remember what those felt like?).

Here are the ingredients:

1/4 fresh Pineapple

Orange peeled

Bannana peeled

splash of Vanilla

Coconut milk -I like Sunflower Market brand, and not the light, I like it nice and creamy, personal pref.

and two scoops of Nutri-burn (Nature's Sunshine makes this meal replacement, but any in vanilla would work fine, or omit if you don't have any - not a big deal)

2 cups ice

Put it all in your blender and blend until nice and smooth. Serve in your favorite glass and enjoy.

Easy Little Menu

For my kids, the best meal is a "plain" meal. Plain as in, separate foods - nothing mixed together. While I would get bored eating that way every night, it is a quick and easy meal to throw together, especially if you got the meat out to thaw in the morning. If not, never fear! My mom's trick works quickly without giving you the half-cooked meat that thawing in the microwave does. Just fill something with hot water - a pot, the sink, a big bowl - and put the meat in it. (If needed, put it in a ziploc bag first.)

So here is what it would look like, just pick what you want from each category:

Steamed veggie: Grain: Meat:

broccoli wild rice chicken

cabbage (I like it!) biscuits ground beef patties

carrots fish

corn

peas

squash (that's more of a plan-ahead, it's true)

Serve some fruit for dessert. Easy to throw together. Yay!

Make your own Taco Seasoning!

Here is another make it yourself mix!

1/2 cup dehydrated onion
2 tsp salt
2 tsp cumin
2 Tbsp chili powder
2 Tbsp paprika
1/2 tsp oregano
1 tsp garlic powder
2 Tbsp flour

Stir together and keep sealed in a glass container.
2-3 Tbsp is equal to 1 pkg of taco seasoning.
Add 1/2 cup water to meat and simmer 10 minutes.

Pasta Fagioli Soup

My husband found this recipe in the Feb 2011 Family Circle magazine.  He made it (yeah, he cooks every weekend) and we all loved it - even the kids!  Definitely on our fav list!

2 Tbsp. olive oil – heat in large pot over medium heat

1 onion, diced – add and cook 5 minutes

3 cloves garlic, minced – add and cook 1 minute

1 can (14.5 oz) diced tomatoes with basil, garlic & oregano – stir in

2 cans (14.5 oz) chicken broth (or 3 ½ cups using chicken base or bouillon) – add

3 cups water – stir in.  Bring all to simmer over high heat.

8 oz (about 2 cups) small pasta (shells, spirals, penne, etc) – add and cook 5 minutes, stirring occasionally.

1 tsp. Italian Seasoning

1 bunch fresh kale – tough stems discarded, cut into 1” pieces & washed (you can also use spinach) – stir in and cook 5 minutes.

2 cans small white beans, drained & rinsed – reduce heat to medium and stir in.

1 Tbsp. tomato paste – stir in.

½ tsp. salt

¼ tsp. pepper  - season and heat through.

Garnish with Parmesan and serve!

Cilantro Chicken Soup

This soup is one of my yummiest favorites - my friend Dana posted it over at Feed My Peeps - go check it out for some yummy goodness!  I don't usually add the "cream of poison soup" - it is just as good without it!  Also, I use Hatch's 15 oz Green Chili Enchilada Sauce (no msg!) instead of the salsa verde, and "Better than Boullion" for my chicken broth. 
I have also tried this recipe by leaving out the can of water and leaving it thicker for a yummy enchilada filler- so good!  I hope you will try it!