I’ve fallen of so many wagons recently, it’s time I start getting myself back together in so many ways. I need to start eating healthy again, I need to blog again. house cleaning, the list goes on and on.
But one thing I can control, is what I’m eating, and these healthy tacos were a great place to start. I know my family’s going to think I’ve lost my mind(this isn’t a new thing LOL) but by adding beans to the mixture, you not only make them healthier, but you can make them cheaper! Plus I think it makes them a lot better, they’re creamier and I loved the texture. Win Win!
They’re super tasty, and they are great in salads or on a taco shell. Hopefully they will make an appearance on your table soon!
Healthier and Cheaper Tacos
1/2 lb. ground turkey
15 oz. can of black beans
1 pkg taco seasoning, or make them even healthier and make this homemade taco seasoning
1/2 cup water
1/2 cup of salsa
Brown turkey in a large skillet, when cooked through add the package of taco seasoning or 2 TBSP of the homemade taco seasoning, water and salsa. Simmer for another 10 minutes or until thicken. Serve with cheese, chips, shells or on a salad.
This was without a doubt the best pot roast I’ve ever made. So simple and just a few ingredients and cook it all day long.
I started with a couple of onions quartered in the bottom of my large cast iron dutch oven.
Next up was the cheapest piece of beef I could find in the store, a 3 to 4 pound chuck roast. Place on top of the onions and season well with salt, pepper and garlic powder.
Then I just mixed 2 packages of brown gravy mix with 1 1/2 cups of water and poured over the beef. I placed it in a 275 degree oven for about 1 to 1 1/2 hours then turned it down to 225 and cooked it 10 to 12 hours
And it just fell apart. It was the most tender, juice beef I’ve ever cooked.
All I did for the gravy, was thicken it a little with corn starch.
So if you need a money-saving recipe, cause you can use cheap meat, this is the one for you! I assume this would work in a crock pot, but I haven’t tried it, so if you do let me know
Best Ever Pot Roast
1 3 to 4 lb. beef chuck roast
2 to 3 medium onions, quartered
1 tsp. salt, pepper and garlic powder
2 packages of brown gravy mix
1 1/2 cups water
In a large cast iron dutch oven placed quartered onions, the lay beef on top and season with salt, pepper and garlic powder. In a small bowl, mix gravy mix with water and pour over beef. Place dutch oven in a preheated 275 degree oven. Bake for an hour to an hour and a half, then turn oven down to 225 and bake for 10 to 12 hours.
This was so easy and such a cheap meal, just add some mashed potatoes or rice and thicken then pan juices with a little water and corn starch.
This recipe was shared at The Country Cooks Potluck Party
We had such a great Labor Day weekend. We’re able to sneak away for a long weekend together….. plus one cute little puppy!
While we were away, there was a beautiful farm market we we’re able to visit. I’m not kidding when I say I think some of the farmers staged they’re set ups. The veggies just looked so beautifully arranged, they just look like a work of art.
Even Cutie found something of interest! But looking at fall veggies, such as sweet potatoes
Carrots…. Makes me think of soups, and this soup is awesome. It’s great for a Meatless Monday or resetting after going away for the weekend and eating way tooooo many good things while you were gone. It’s really simple and comes together quickly.
Start with celery, onions and carrots
Saute for a few minutes, add garlic, then kale, a little crushed red pepper & nutmeg
Chicken broth, reserving a cup
Meanwhile blend up the remaining chicken broth and one can of the beans, add remaining cans of beans then the chicken broth & bean mixture, which will thicken up the soup, add salt pepper, nutmeg and thyme, then serve.
Two Bean & Kale Soup
3 TBSP olive oil
1 small onion, chopped
2 carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
4 cups of chicken broth, divided
1 large bunch of kale
2 15 oz cans cannellini beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed
1 TBSP apple cider vinegar
1 tsp. nutmeg
1 TBSP fresh thyme of 1 tsp. dried thyme
salt & pepper
In a large pot, heat olive oil over medium heat, add onion, carrots and celery, saute for 6 minutes or until they start to soften. Then stir in garlic and saute for 1 minute, then add 3 cups of chicken broth and kale. Bring to a boil, cover, reduce heat and simmer 5 minutes. Put one can of the cannellini beans in a blender or food processor with remaining cup of broth and process until smooth. Add puree, remain cannellini beans, black beans, salt, pepper, and nutmeg to soup. Bring to a boil, reduce & simmer for 5 minutes. Stir in thyme, vinegar and taste for seasoning.