Cinco De Mayo TACO'S!!!!! YUM!

Tacos are Life! 

Did you know that, Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. ... It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16. 

So as we teach our kids the meaning behind Cinco De Mayo, we also EAT TACOS, because why not! We look for any reason to eat tacos! 

Have you ever had homemade taco seasoning? If not, you're missing out!

 What do you need?
2 Teaspoons dried Minced Onion
1 teaspoon course Sea Salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flake
1/4 teaspoon cayenne pepper
1/4 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1 pound ground beef (or turkey)
1/2 cup water (if using Turkey, cut water in half)

How do you make it?
1. Mix seasonings together in a small bowl, and set aside.  Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
2. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Creamy Chicken Enchiladas

Can you belive these are LOW FAT???  They are so yummy too!

Ingredients:
1-1/2 cups cooked chicken breast, shredded into bite-sized pieces

4 cups torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz) carton of nonfat sour cream
1/4 cup plain, nonfat yogurt
2 tablespoons whole grain flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6-8 inches in diameter
1 1/2 low-fat shredded cheddar cheese

Directions:
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.

2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeo pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an (ungreased) rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degrees F oven for about 20 minutes or until heated through.
7. Sprinkle with cheddar cheese and let stand for 5 minutes.
8. Top with salsa and chopped green onions as desired and serve

Recipe from Babyfit.com
Enjoy~
Mommy of 6 <3

Chipotle Inspired StirFry Bowls

What a great dish on a cool spring night!  I really enjoyed it and think I may venture out and try other things in here too!!!  But for now, here is the recipe given to me from my sister.  This was truly yummy!!!

Chipolte Inspired Chicken StirFry Bowl


1 bell pepper- sliced
1/2 red onion- sliced
Fresh Cilantro- chopped finely
Lime
Sour Cream
Cheese- Shredded Cheddar
Salsa- whatever you prefer
Rice
Fajita Season Packett
1/2 lb boneless skinless chicken breast cubed small
black beans- we used 1 can but bagged will work the same

Directions:
1. Cook black beans add 1/4 of fajita season and 2 tbsp of cilantro let simmer until beans are soft.
2. Suate or steam peppers and onions
3. Cook rice- add half lime juice and about 2 tbsp fresh cilantro
4. Cook chicken- and add fajita season mix according to h2o and season mix directions (we used less h20)


Layer in bowls-
Rice mix
Bean mix
Peppers and onions mix
Chicken
Shredded Cheese
Salsa- this is where you can be creative and make spicy or less according to taste, as we did in our house.
Sour Cream

We really enjoyed it!  Thank you Amanda!!!  This recipe serves three.  Modify as needed! 
Enjoy~
Mommy of 6 <3

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas


By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish. Its yummy and healthy too!  My kids loved it as long as I keep the veggies to smal peices!  if they found a large piece they pulled it out!  LOL!  Gotta love kids!

Ingredients:
1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
4 cups torn fresh spinach leaves
2 green onions, thinly sliced
1 8 oz. carton of nonfat sour cream
1/4 cup plain, nonfat yogurt
2 tablespoons whole grain flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6-8 inces in diameter
1/2 low fat shredded cheddar cheese

Directions:
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.
2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350° F oven for about 20 minutes or until heated through.
7. Sprinkle with cheddar cheese and let stand for 5 minutes.
8. Top with salsa and chopped green onions as desired and serve.
Serves 6

The best thing about this whole dish, is there is only 9.8 g of fat, 351 calories, 1.7 g sugars, but 36.2 g of Protein in one serving!  Now that is awesome!!!
Recipe from babyfit.com