Taco Salad and Dressing Recipe


Taco Salad

Ground beef – sauté with onion


Drain off fat and add (with water per package instructions):

Taco seasoning mix

Other ingredients:

Cheese (Monterey Jack & cheddar), shredded

Refried beans (I used can of vegetarian) – heat

Sour cream

Lettuce (variety – I used Romaine, red leaf, green leaf)

Tomatoes cut up

Cucumbers, sliced

Green pepper, cut up

Red onion, sliced

Can of Corn, rinsed and drained, optional

Can of Black beans, rinsed and drained, optional





Tortilla chips

Doritoes, nacho cheese flavor


Doris’s Salad Dressing


Doris’s Salad Dressing

(great for taco salad)

1 small onion

½ c. cider vinegar                               Combine in blender.

1 c. vegetable oil

¼ c. honey

1/3 c. ketchup

2 t. Worcestershire sauce                   Add; blend well.


Jen’s Sloppy Joe

Jen’s Sloppy Joe Recipe:
1 pd of ground beef
1 cup of chopped white onion
1 cup of ketchup
1 Tbs mustard
1 tsp vinegar
1 tsp brown sugar
Brown the meat on low heat. Add the onions in half way through. When the meat is brown, drain it. Add meat back to the pan. Add the rest of the ingredients. Serve on buns, with chips and fruit salad as side dishes.

Meatloaf Recipe

Meatloaf: (also freezer friendly)

  • 1-2lbs ground beef
  • ¼ cup bread crumbs
  • ¼ cup Parmesan cheese (either shredded or grated)
  • 1 egg beaten
  • 1 Tablespoon Parsley
  • 1 Tablespoon Basil
  • 1 Tablespoon Oregano
  • ½ Tablespoon Garlic Salt
  • ½ Tablespoon Onion Salt
  • ¼ cup Ketchup

Optional: Brown sugar (Pat brown sugar on top of pre-cooked meatloaf for a sweet crust)

Mix all ingredients in a bowl, and pat into loaf shape. Place in Gallon Zip-lock baggie to freeze. When ready to serve, thaw overnight in refrigerator. Preheat oven to 350 degrees, and place meatloaf in loaf pan and bake for about 45 minutes.

Heavenly Chicken Recipe

heavenly chicken

Pic from (http://allrecipes.com/recipe/17184/broccoli-chicken-casserole-ii/photos/530367/)

Heavenly Chicken

from Aglow in the Kitchen

Oven:  350°  Serves:  8

2 pkgs.  (10 oz.) frozen broccoli             Cook vegetable ‘til tender (I microwave)

Arrange in large greased baking dish

2 c. chicken, cooked and sliced                      Place chicken on top

(I add a layer of 2-3 c. cooked                       Add rice layer if desired

rice – brown or white)


2 cans cream of chicken soup (I use

Campbells Healthy Request – it’s creamier)

1 t. lemon juice

¾ c. mayonnaise                                             Combine dressing ingredients

1 t. curry powder                                            and pour over chicken (or rice)

½ c. sharp cheese, shredded                           Sprinkle on top of dressing


bread crumbs or wheat germ                          Combine topping ingredients and

butter or margarine, melted                            sprinkle on top

(I add parmesan cheese to the bread crumb topping)

Bake until heated through and bubbly.

New Recipes

Here is a list of new recipes that I’ve tried in the past few months! (Sorry for the lack of pics)

My new favorite pot roast recipe. I was hesitant at first because it has so few ingredients, but it yielded a ton of flavor! I think next time I would add potatoes to the crock-pot too.

This Brown Sugar Spiced Baked Chicken… was very easy too. I served it with roasted cauliflower, but I also think it would be perfect for taco salad! A note about the cauliflower: I am not a huge raw cauliflower fan, but for some reason with this mix of spices and roasted in the oven it is too delicious. My husband loves it and often requests it as a side to our dinners.

Slow Cooker Balsamic Pulled Pork: this dish was perfect with coleslaw ( I just got a cabbage mix at the store and then added Marie’s coleslaw dressing) I literally ate the left overs from this meal for breakfast, lunch and dinner.

Last, Tomato Basil Chicken: this took a bit more work in the kitchen, but my husband helped out with this dish. It was a winner all around.. even the kids loved it.


Sept 1-Sept 14

Week 1

Sept 1: Grilled BBQ Chicken

Sept 2: Leftovers

Sept 3: Family DInner

Sept 4: Spaghetti and garlic bread

Sept 5: Pizza

Sept 6: Tacos

Sept 7: Tuna Noodle Casserole or Mac & Cheese with mixed veggies

Week 2

Sept 8: Cheesy BBQ Casserole

Sept 9: Leftovers

Sept 10: Cheese souffle Casserole

Sept 11: Leftovers

Sept 12: Grilled Cheese

Sept 13: Heavenly Chicken

Sept 14: Leftovers 


April 28-May4

new recipes I tried this week:

1. Beef & Broccoli— This was super easy all in the crock pot!! Steve, the kids and I loved this meal. Everyone had seconds. The only thing I’d change next time is try to make the sauce thicker. I served it with rice and we had Strawberry Shortcake for dessert!

2. Grilled Island Chicken Kabobs— This was another EASY and DELICIOUS meal. Very easy to prepare– and we all LOVED it. Next time I’d try to prepare some sauce on the side.. for dipping.. but its def not necessary.

Other dinners we had this week:

1. Steve brought home take-out from Wendy’s– The kids had leftover ham, pineapple and yogurt for dinner.

2. Grilled Cheese and Fruit

3. Tacos.

4. Pizza from Papa Johns.

Recipe || Banana Crumb Muffins

I got this recipe from a friend a few years ago and boy is it a good one! Very easy to make and tasty. Steve loves these muffins. 🙂


Banana Crumb Muffins || Yield 12 muffins 
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 Tbsp. All-purpose flour
1/8 tsp. ground cinnamon
1-2 Tbsp. butter, slightly soft

Preheat oven to 375 degrees.
Lightly grease muffin tin, or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder and salt. 

In another bowl, beat together bananas, sugar, egg, and melted butter.
Stir the banana mixture into the flour mixture just until moistened. 
Spoon batter into prepared muffin tin. 

In a small bowl, mix together brown sugar, flour, and cinnamon.
Cut in butter until mixture resembles coarse cornmeal. 
Sprinkle topping over muffins. 

Bake in preheated oven for 18-20 minutes,
until a toothpick inserted into center of muffin comes out clean.