Homemade Taco Seasoning

Making your own homemade taco seasoning is just about one of the easiest things you can do.  I bet you have all of the spices in your pantry!  I swear it just tastes fresher and better than buying it in a packet.  And you can control the salt!

This picture is the main reason I started making my own taco seasoning.  The picture on the right was a jar of seasoning I had in my pantry.  I mean the first ingredient is chili pepper and the second is 'other spices'?  What does that even mean?  Paprika extract (and just for color)...why not just use paprika?

Anyway, after discovering that, I never bought from the store again!  My family never noticed the switch.  This seasoning is amazing!

I don't really even measure when I make it anymore.  I just eyeball it and it's great every time.  I store it in jelly jars that I've saved or a plastic storage container.  It keeps great and I end up using so fast that it's never lost it's freshness!  

Looks great, right?  The color is perfect and you won't believe how great it smells!  Exactly like a packet of taco seasoning, but without all the artificial ingredients and preservatives.  Once you make it once, I swear you'll never go back to store-bought!  

Makes about a cup 

Homemade Taco Seasoning

1/4 cup chili powder
1/4 cumin
2 tablespoons (optional or use to taste)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano

Combine all of the ingredients and store in an airtight container.  To use - 3 tablespoons equals a packet of seasoning.

Homemade Magic Shell

This, to me and especially my kids, IS like MAGIC!  How very cool to watch it go from runny to a crisp, chocolate shell when poured over ice cream.

Only two ingredients - chocolate and coconut oil.  Which, if you are like our house, we are never without coconut oil.  It has pretty much become a replacement for all butters and oils and we all love it!  I love knowing that this is so much better for my kids than the store-bought version full of preservatives.  

You can use dark chocolate chips, semi-sweet, peanut butter chips or even a combination!  How good would chocolate peanut butter be?! 

I store mine in a little jelly jar I saved.  Just reheat whenever you feel like a bit of ice cream, drizzle, watch the magic happen, and enjoy!!

Makes about 1 cup

Homemade Magic Shell 

1 1/2 cups dark or semi-sweet chocolate chips
2 TBSP coconut oil

Melt together in the microwave on 30 second intervals, stirring in between until completely melted. Drizzle over ice cream and store leftovers in an air tight container in the fridge.  Reheat in the microwave when serving again.

Tzatziki

This to me is the freshest of fresh tasting dips!  I think it's the cucumbers - really just reminds me of summertime.  Plus, I got them from my local farmers' market so I think that makes it all the more fresh tasting.  

Yes, I was dipping cucumbers in my tzatziki!  I couldn't help myself.  It was so good.  I served this with another recipe that is coming up soon - Crock Pot Chicken Gyros.  Tender chicken, slow cooked with lemon juice, red wine vinegar, garlic, red onion - oh my!  The cool tzatziki went so well with it!!

If you are using regular plain yogurt, you will have to allow several hours to strain it - really to get it to about the thickness of Greek yogurt.  So, I just used Greek yogurt.  No waiting!  This actually freezes really well too.  Just place in the fridge overnight to defrost the day before you plan on using. 

Makes about 3 cups

Tzatziki

32 ounces plain Greek or regular yogurt

2 medium cucumbers, peeled and seeded

3 cloves of garlic, crushed

2 teaspoons red wine vinegar

1 teaspoon fresh lemon juice

1/2 teaspoon dried dill weed

salt and pepper to taste

Strain yogurt using a cheesecloth over a bowl (coffee filter will work too) for a couple of hours or overnight to get out as much moisture as possible.  If using Greek yogurt, you can omit this step.  

Shred or grate the cucumbers (I used the shredder attachment on my food processor) and blot them with a paper tower or clean kitchen towel to get rid of as much moisture as possible.

In a food processor (or mix by hand), combine the yogurt, shredded cucumbers, garlic, vinegar and lemon juice.  Pulse on low until just combined.  Salt and pepper to taste.  Keep in the fridge for at least 30 minutes to allow the flavors to come together.  Store leftovers in fridge or freezer and always serve cold.  

Spinach and Strawberry Salad with Poppy Seed Dressing

WOW - how pretty, right?  And it's so simple - sometimes simple is best!  I did three ingredients for this salad - spinach, strawberries and chopped almonds.

The poppy seed dressing is amazing!!  I was trying to come up with one that did not contain milk or mayo to keep it lighter.  It is perfect.  A bit tangy and sweet and SO good.  

As I was preparing and eating this salad, I kept thinking of all the different add-ins I could do. Crumbled feta, avocado, red onion, grilled chicken, even bacon.  But like I said, sometimes simple is best and I loved this salad as is.  But I definitely will be experimenting with more flavors in the future!
 

Serves 2-4

Spinach and Strawberry Salad with Poppy Seed Dressing 

10 oz of baby spinach

1 cup strawberries

1/4 cup chopped almonds

For the dressing 

1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 teaspoon dijon mustard

Chicken and Quinoa Enchilada Bake

Quite honestly one of the best casseroles I have ever had.  Healthy, filling and incredibly delicious. Made for dinner one night and literally ate it 3 days straight for lunch.  Amazing!  

In an attempt to keep this fairly clean, I made my own enchilada sauce.  You might think you don't have time for that.  You are WRONG! :) This is the quickest, easiest homemade sauce ever.  And so much better for you than store bought.

You can skip the chicken if you want to keep this meatless.  I liked the added protein and thought it made for a more substantial dish.  A rotisserie chicken would keep this super simple - just shred and add!

A great meal to make for company because it really makes a lot.  Does NOT taste healthy or lack in flavor at ALL.  Unfortunately, my kids would not eat it - or maybe that was a good thing?  More for me and lunches for the week done!

Serves 6 

Chicken and Quinoa Enchilada Bake

1 cup quinoa

1 cup cooked and shredded chicken

1 1/4 cup Homemade Enchilada Sauce (or 1 (10 oz) can store bought sauce)

1 (4.5 oz) can chopped green chiles, drained

1/2 cup corn kernels (frozen or canned)

1/2 cup black beans, drained and rinsed

2 tablespoons chopped fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon chili powder

Sea salt and freshly ground black pepper

3/4 cup Mexican blend shredded cheese

1 Roma tomato

In a large saucepan, cook quinoa in 2 cups of water and according to package directions.  Set aside.  Preheat oven to 375 degrees.  Lightly spray an 8 x 8-inch baking dish with non-stick spray.  

In a large bowl, combine quinoa, chicken, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder and season with salt and pepper to taste.  Stir in 1/2 of the shredded cheese.  Spread quinoa mixture into the prepared baking dish.  Top with remaining cheese.  Bake until bubbly and cheese has all melted, about 15 minutes.  Serve immediately, topped with diced tomato and more cilantro, if desired. 

(Source: adapted from Damn Delicious)

Tomato, Cucumber and Red Onion Salad

I first made this salad just last week, have since made it again and plan on making it again this week!  I'm a little obsessed.  And it's not even summertime yet so I know the tomatoes are just going to get better and better.  

We are lucky here in Savannah.  Because it's so warm, our local farmers' market opens in March AND it's within walking distance to from our neighborhood!  We try to go every week - it's fun and happening and the kids love it!  At any rate, I had some really pretty tomatoes and cucumbers that I wanted to do something with, so I whipped this up as a side for dinner one night. 

The dressing is tangy, but sweet because of the honey.  It's ridiculously good.  I never would have thought to give it to my 1-year old, but I think it looked so pretty that she wanted to try.  She kept pointing at and little by little, finished off what was left of the salad.  Good for her!  She is definitely my good eater.  So go ahead, give it a whirl...especially if you have the opportunity to pick some really fresh and fabulous produce!    

Serves 4

Tomato, Cucumber and Red Onion Salad

2 medium tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
2 tablespoons red onion, diced

For the dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
1 teaspoon honey
Pinch of salt

Combine the tomatoes, cucumbers and red onion in a medium bowl.  Whisk the ingredients for the dressing together and pour over the veggies.  Toss everything together.  Chill in the fridge for at least 30 minutes before serving.

Homemade Enchilada Sauce

In our house, we LOVE Mexican food.  I have a great recipe for Spicy Chipotle Chicken Enchiladas on my site, but I think now I need to go back and add this sauce to them.  It's amazing!!  

The recipe is originally from Damn Delicious, but I "cleaned" it up a bit.  It is just as good - actually wait, even better (and MUCH MUCH better for you) - than the stuff you can buy in a can at the store.  And so simple to make!  I swear, less than 15 minutes!  I kept half in the fridge (about 2 cups) for a recipe I was using this week and placed the other half in the freezer for later.

Makes 4 cups 

Homemade Enchilada Sauce

1/4 cup olive oil

1/4 white whole wheat flour

1 (28-ounce) can crushed tomatoes

2 1/2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon honey

Sea salt and freshly ground black pepper, to taste

Heat olive oil in a saucepan over medium high heat.  Whisk in flour until combined, about 1 minute.  Stir in the tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, honey and a cup of water.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer for about 10 minutes.  

Store in a airtight container in the refrigerator for up to two weeks.  

(Source:  Adapted from Damn Delicious) 

Homemade Spaghetti Sauce

I honestly had no intention of posting my sauce recipe, but I shared these pictures a couple of weeks ago on my blog's Facebook page and had a ton of requests for it! The only reason I wasn't sure about sharing is because to me, making sauce is a little of this and a little of that type thing. I'm going to do my best to share how I make it! Sorry about the quality of the pictures...again, not planning on sharing, so these are just off my phone..

For this recipe, you need a HUGE pot.  I use my 7 quart Dutch Oven, but you probably could also use two smaller pots.  When I made it the last time, I actually doubled this recipe and ended up with 7 32-ounce plastic containers (you can find these on Amazon - I use them for everything and they are super cheap!).  So this recipe should yield about 14 cups of sauce.  Plan accordingly so you have enough containers to store in the fridge and freezer!

If you have any questions, feel free to post in the comments or you can send me a message on Facebook.  Enjoy and have fun!!  Sauce day is one of my favorite days!        

Makes about 14 cups

Homemade Spaghetti Sauce

Extra virgin olive oil

1 pound lean ground beef or turkey

1 onion, chopped

2 cloves garlic, chopped

2 (28 oz) cans crushed tomatoes

2 (28 oz) cans tomato sauce

2 (6 oz) cans Italian seasoning tomato paste

salt and pepper

Italian seasoning

Garlic powder

Sugar or other sweetener (maple syrup, honey, stevia)

Crushed red pepper flakes (optional) 

1 cup dry red wine (optional)

Heat about 2 tablespoons of the olive oil in a large pot.  Brown the meat (if using)* and add salt and pepper.  Right before the meat is done, add the chopped onions and cook for a few minutes until translucent, then add garlic.  Saute for a few minutes on medium to medium-low heat.  

Add the canned tomatoes, tomato sauce, paste, Italian seasoning (1 tablespoon), garlic powder (couple of teaspoons), sugar (start with about 2 tablespoons), a pinch of red pepper flakes and the wine if using.  At this point, I usually add another tablespoon or two of olive oil as well.**  

Bring to a boil and reduce the heat to a low boil or simmer.  Let simmer for about 3 hours, tasting and seasoning throughout.  You NEED to stir the sauce occasionally so it doesn't stick the bottom of the pot and burn.  Keep tasting and add additional sugar, olive oil, wine, seasonings, or salt and pepper to taste.     

*If not using meat, skip directly to the onions and garlic

** I probably end up adding 1/4 - 1/2 cup of sugar and about 1/4 -1/3 cup olive oil by the time I'm finished 

Asian Chopped Chicken Salad with Peanut Dressing

This salad could not be more simple - or pretty!  I love all the colors in it!  Even my husband, who was less than thrilled when I told him we were having a salad for dinner, loved this.    

I started by dicing some chicken and cooking it in a pan with a little olive oil and a spicy grill seasoning.  You could make this even easier by using a rotisserie chicken!  I also used a bag of coleslaw mix, which was perfect because it already had the shredded carrots and purple cabbage.

I just happened to have an orange bell pepper, but you can use any color you like.  The cilantro gave this salad such a fresh flavor and everything paired so well together.  The dressing is crazy good!!  To me, sesame oil is such a strong flavor that I only put a teeny tiny bit in.  Feel free to add more to your taste.    

 Serves 4

Asian Chopped Chicken Salad with Peanut Dressing

1 (16 oz) bag of coleslaw mix
1 cup cooked chicken
1/2 cup chopped bell pepper (any color)
1/2 cup cooked edamame
1/4 cup chopped fresh cilantro

For the dressing
1 tablespoon creamy natural peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (or more to taste)
1 tablespoon olive oil

To make the dressing, add the peanut butter to a microwave-safe measuring cup.  Microwave for 15 seconds.  Add the rest of the ingredients to the melted peanut butter and whisk until everything is combined.  Set aside.

Dump the bag of coleslaw into a large bowl.  Top with the chicken, bell pepper, edamame, and chopped fresh cilantro.  Pour about half of the dressing over the salad and toss well to coat.  Add more as needed and store the leftover dressing in the fridge.
 

Tyler Florence's Ultimate Sloppy Joes

Sloppy Joes are so great, am I right??  They take me back to lunch time in school, but thinking back, I'm sure those were probably pretty gross.  But we all loved them!  So here is a amped up, so good and actually good for you version that I adapted from Tyler Florence.   

Yum!!  Totally sloppy and it will spill out everywhere!  Just how it should be.  I served them with roasted sweet potatoes, my lazy version of making fries.  A little olive oil, salt and pepper and that's it.  My entire family gobbles them up.  Side note, I use organic, natural ingredients where I can.  The ketchup I used was a natural, no sugar added from either Hunts or Heinz.

Serves 4

Tyler Florence's Ultimate Sloppy Joes

Olive oil
1/2 large onion, diced
1 pound lean ground turkey
salt and pepper

For the sauce
2 cups ketchup
1/4 cup yellow mustard
2 tablespoons tomato paste
1 tablespoon honey
1/4 teaspoon cayenne pepper
1 tablespoon red wine vinegar

Set a heavy-based pot over medium-high heat and add about 3 tablespoons of olive oil.  Add onions and saute for 2-3 minutes until translucent.  Add ground turkey, season well with salt and pepper and brown well all over.  Break it up with a wooden spoon as it cooks, about 7-10 minutes.  Add ketchup, mustard, tomato paste, honey and cayenne.  Reduce heat and simmer for 10-12 minutes.  Finish with a splash of red wine vinegar and check for seasoning once more before serving on good rolls.

(Source:  Adapted from Tyler Florence)

Asian Pasta Salad

I love pasta salads and am constantly on the search for new and different ones.  I am in love with this recipe!  Since making it the first time, I've made it quite a few other times.  Great to take to a summer picnic or as lunch on the beach. 

It's so light.  No mayo or other heavy ingredients.  And the flavors just blend so well together.  I used a rotisserie chicken to make it even easier!  I also used frozen, but thawed, spinach leaves.  You can use fresh spinach and it won't appear so wilted.

 

The original recipe also called for shredded carrots, but I didn't have any on hand.  I may add them another time for an added crunch - or a bell pepper.  Either way, it's just an all around tasty and good lookin' pasta salad!    

Serves 4

Asian Pasta Salad

8 oz whole wheat pasta
1/2 cup olive oil
1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup rice vinegar
3 tablespoons honey
1 teaspoon sesame oil
2 tablespoons diced green onion (green and white parts)
1 teaspoon minced ginger
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 cups shredded, cooked chicken breasts
1 cup baby spinach
1/4 cup chopped, fresh cilantro

Make pasta as directed on box and set aside.  Mix olive oil, soy sauce, vinegar, honey, sesame oil, green onion, ginger, salt and pepper with a whisk until combined.

In a medium bowl, combine pasta, chicken, spinach and cilantro.  Pour dressing mixture over ingredients in bowl and toss until everything is coated evenly.  Check for seasoning and add more salt and pepper to taste.  Serve and keep leftovers in fridge.

(Source: adapted from Lil' Luna)

Arugula Basil Pesto

We can back from being out of town for a few days and my basil plant was out of control!  And I forgot that I had purchased arugula before we left so I needed to use that as well.  Voila, this pesto was born.   

Arugula is peppery and almost similar in flavor to basil.  The two paired great together!  Garlic, pine nuts (which are so good for you!), olive oil and parmesan cheese, all the usual suspects to make pesto.  So good!  I used it on pasta the same night I made this.  I'm going to use it on my Parmesan Pesto Roasted Tomatoes tonight too!  It doesn't yield much, so consider doubling it and freezing some for later.

Yields about 1 cup

Arugula Basil Pesto

2 cups arugula, loosely packed
1 cup fresh basil leaves, loosely packed
1/4 cup pine nuts
2 tablespoons parmesan cheese
1/2 teaspoon minced garlic
1/4 cup olive oil

In a food processor, combine the arugula, basil, garlic, walnuts and parmesan cheese.  Pulse a couple of times to get everything combined.  Slowly drizzle the olive oil through the top tube and process until a smooth pesto forms.  You may need to scrape down the sides a few times.  Store in the fridge in an airtight container, with plastic wrap directly on top of the pesto (do not allow any air to get to it).  Freeze for several months the same way.

Grilled Buffalo Chicken Tenders

So, it's World Cup time and we are pumped!!  My husband especially, but he has gotten me really into soccer and we have a lot of fun watching it together.  Typically, when it comes to big games like this in our house, we always do "game-day" food.  Right?  Think dips and wings, all that good stuff...  

Well, I recently became a Beachbody coach, which is the BEST thing I have ever done in my life (I'm going to have to do a whole post about that because I can go on forever about it if I don't stop myself!).  So, we are exercising and eating right (or I should say better) and I just joined a Clean Eating challenge group that started the day of the US vs. Ghana game.  Husband was not happy.  No game-day food?

Well, needless to say, I had to come up with something.  And these were a hit!!  I will absolutely make them again and again.  And neither of us missed the breading or the fried flavor typical of Buffalo chicken tenders.  I served them with Ranch dressing, which I didn't use because it was bottled ranch and I was sticking to my Clean Eating challenge.  Still on the hunt for that perfect homemade ranch dressing recipe...

Serves 2

Grilled Buffalo Chicken Tenders

1 package of boneless, skinless chicken tenders (usually about 6 to a package)

1/4 cup Frank's Red Hot sauce, plus more for after they are cooked

1 tablespoon salt-free seasoning blend 

In a resealable zip lock bag, combine everything, seal and shake to make sure all the chicken is coated in the sauce and seasoning.  Place bag in fridge to marinade for about a half an hour. 

Preheat grill.  Cook the chicken strips for 5-6 minutes on one side, then flip and cook for an additional 4-5 minutes until the juices run clear and the internal temperature of the thickest part reaches 165 degrees.  

Coat with additional sauce if desired and serve with your favorite ranch or blue cheese dipping sauce.  

Are you interested in learning more about Beachbody?  Or any of our challenges?  Message me and/or friend me on Facebook!   

Super Simple, Super Addicting Guacamole

I'm not kidding when I say this is super simple and super addicting.  I'm obsessed.  I buy the ingredients for this every time I go to the grocery store because I make it so often! 

Really, there's no need to measure.  Just throw your ingredients in to taste.  You may like more red onion or jalapeno.  Or more lime juice (or less!).  Taste as you go along.  I honestly don't even add salt, I don't think it needs it.  You may want to, up to you.  

Serve with tortilla chips, veggies, crackers or on top of chicken or fish.  You'll soon find out why I'm addicted to it!  Tastes like summer in a bowl!

Makes 2 cups

Super Simple, Super Addicting Guacamole

2 ripe avocados, diced
1 Roma tomato, seeded and diced
2 tablespoons red onion, minced
Juice of 1/2 lime
1 tablespoon minced jalapenos (I use from a jar)

Combine everything in a bowl, stir and mash together to desired consistency.  Serve with veggies, tortilla chips or on top of grilled meat or fish.

Roasted Sweet Potato and Brussel Sprouts with Shallot Vinaigrette

I love roasted vegetables - and brussel sprouts are one of my absolute favorites to roast.  We typically make Ina Garten's Balsamic Roasted Brussel Spouts, but I found this recipe and had to give it a try!  Yum, yum, yum!

The vinaigrette is light and sort of sweet (you can substitute coconut sugar for the brown sugar to make this a completely clean eating recipe, or omit it altogether).  The turkey bacon adds a bit of crunch that is a perfect addition.    

The original recipe called for butternut squash, which I'm sure would be equally fantastic.  Sweet potatoes were just what I had on hand.  A perfectly easy and delicious side dish for your next dinner!

Serves 4

Sweet Potato and Brussel Sprouts with Shallot Vinaigrette

1 pound brussel sprouts, trimmed and cut in half

2 sweet potatoes, peeled and cut into 1/2-inch dice

4 slices turkey bacon, cooked and crumbled

1/3 cup olive oil, plus more for greasing pan

salt and pepper

For the vinaigrette

1 shallot, finely minced

2 tablespoons apple cider vinegar

1 tablespoon light brown sugar 

1 teaspoon Dijon mustard

1 teaspoon dried thyme

5 tablespoons olive oil

salt and pepper

Preheat oven to 400 degrees.  Grease a large baking sheet with olive oil and add the brussel sprouts and sweet potatoes.  Drizzle on the olive oil and sprinkle generously with salt and pepper.  Toss with hands until all the vegetables are coated.  Roast for 25-30 minutes until the sweet potatoes are tender and the brussel sprouts lightly browned.  

Meanwhile, make the dressing by whisking the shallot, vinegar, brown sugar, mustard and thyme together.  Slowly drizzle in the olive oil and whisk until everything comes together.  Add salt and pepper to taste.  

Place the roasted veggies in a large bowl and pour the dressing over.  Stir just enough to coat everything.  Add the crumbled bacon and stir again.  Serve warm.  

(Source:  Recipe adapted from Williams-Sonoma)