Woo Hoo! I have dropped one of the six pounds I gained over my Christmas vacation. OK – you might be thinking “a big woo hoo for only one pound?” Well… YES! I celebrate every pound in the right direction. I celebrate your successes too! (Remember… it’s not about the number on your scale. It’s about being healthy!)
Friends, I love reading your comments and I am totally thrilled with your triumphs and humored by your tales of kitchen disasters. Especially the whole lard/ice cream thing. Really? Hahahahaha!
I remember taking Nick to the IHOP when he was a toddler. We ordered the kid’s pancake. I think it looked like Mickey Mouse but I can’t remember. I do remember that the pancake had a face made out of berries. Well… not the nose. The nose was a ball of butter. It was whipped butter so it was lighter in color. Nick thought it was whipped cream and put the entire ball of butter into his mouth. It took a few seconds for the reality to register on his face. My son is no Paula Deen. He does not like butter. He spit it out and has not eaten butter since. (Well, that he knows about 
) Anyway, Lard Man brought back this funny memory of Nick and his pancake! Thanks! It’s a sweet and funny memory.
I interrupt our conversation for the following announcements
If you popped over from Lysa’s Made to Crave blog tour… click here for the Healthy Snack Options PDF.
And, if for some reason (like you have been trapped in your basement and have no idea that this is going on) you are not already joining in on the FREE live Made to Crave weekly webcast… click here for more information. Trust me… it will be life-changing, informative, and fun!
OK – on to a new healthy family recipe!
Nick loves tacos. I know some of you share the same concerns that I have over how to feed others and stick to our weight loss plans. Nick wouldn’t be very happy if he had to eat like me. But, I don’t want to make separate meals all the time. It’s just not practical. I find that there are many dishes that we both can enjoy… with a few minor adjustments. Tacos are one of them. I make the taco filling but I prepare our plates a little differently. Nick eats tacos in the crunchy taco shell. I eat mine in a big leaf of Boston Bib Lettuce. It works! We are both happy and satisfied.
Now, feel free to use the little taco seasoning packages that they sell in the grocery store. I know they are convenient and I am not going to think ugly thoughts if you choose to use them. Hehehehe! There are some conveniences that are just too good to pass up. However, since I am trying to eliminate any ingredient that I can’t spell, I came up with my own seasoning mix.
Tacos for the Entire Family
Ingredients:
- 1 lb lean ground beef, or ground turkey or chicken breast
- 1 onion, chopped
- 1 jalapeno, seeded and finely chopped (optional – I don’t add this to ours)
- 2 tablespoons seasoning mix (below)
- 2/3 cup water
And these optional ingredients:
- taco shells
- lettuce leaves
- shredded lettuce
- tomatoes, choppe
- low-fat shredded cheese
- avocado, chopped
- salsa
- sour cream or greek yogurt
- guacamole
Seasoning Mix:
- 4 tablespoons chili powder
- 3 tablespoons ground cumin
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons black pepper
- 2 teaspoons sea salt
- 1/2 teaspoon cayenne powder
Combine all seasoning ingredients and store in an airtight container for six months.
To make tacos:
Brown meat in a large skillet over medium-high heat. When meat is almost cooked through, add the chopped onions (and jalapeno if using) and cook until meat is cooked through and onions are translucent. Add seasoning mix and water. Simmer for 20 minutes.
Spoon seasoned meat into taco shells or lettuce leaves and top as desired.
Variation:
I also love to make taco salads. Use the same seasoned meat mixture but spoon over a bed of chopped lettuce and add some cooked black beans. Add desired toppings and dress with salsa or a mixture of fat free sour cream and enchilada sauce (I call it pink sauce.) Start with the sour cream and stir in enchilada sauce, a little at a time, until you reach the flavor that works for you. Make sure to read the label on the enchilada sauce… some contain sugar!
Sweetest Blessings,
LeAnn
{ 13 comments… read them below or add one }
Thanks for sharing this. I make Tacos for my family. I’ve never used avocado, jalapeno and guacamole. I may add the jalapeno.
THANK YOU so much for the spice recipe as Ive been trying to find a good one for some time now (one without MSG too)
)
What a fabulous idea! I’m struggling to find recipes/ideas like this to satisfy my whole family without making multiple meals. Perfect! Thx!!!
these look delicious,
I loved the webcast this week, Im so looking forward to next weeks made to crave!
Thank you & have a lovely week
In His Grace,
C
LeAnn, this looks great. Could you tell me the difference between ordinary table salt and sea salt? I’m trying to eat no salt (or at least low salt) in my diet. Could I make this and omit the salt?
Thank – you.
God Bless You!!
I use romaine lettuce as a “bun” for cheeseburgers, fajitas, tuna–anything you’d use a roll or bread for is delicious in a lettuce leaf!!
Thanks for the great seasoning recipe! I used it yesterday to make tofu enchiladas for my husband, since we are vegetarians. He loved it! As a matter of fact, he may have eatten half of the try!
Thank you for all you do! Blessings!
Thanks for the seasoning recipe. I’m trying to steer away from the things I can’t pronounce, too. I frequently pile all the taco ingredients on my plate and eat them that way. Sort of an unorganized taco salad. They aren’t bad in a whole wheat soft taco shell or a whole wheat pita, either.
How do you pick a “good” avacado. I’m learning to like them, but not sure how to pick one at the grocery.
I’m so thrilled to see the seasoning mix recipe. I’ll definitely by making that in the near future.
One thing I do (shhh…don’t tell the kids) is to add 1/2 can of refried beans (I use fat free) for each pound of ground meat. I usually cook at least two pounds of meat at a time. It stretches the meat and the kids don’t even notice. I’m getting additional fiber (I learned that fiber is a good thing from the Made to Crave webcast) and the kids and hubby get some extra nutrition too.
I love that idea, Maria!
I look for an unblotchy avocado that is not too mushy. It should be firm (not hard), but give slightly when pressed.
Thanks for the recipe. I love to make taco mix and eat it on salad or mix the meat in with other vegetables and make a one-dish meal out of it.
sounds yummy- we are going to have this for dinner tonight—- I started following the healthy eating as you outlined on Jan 1 st and have lost 15 pounds so far— 40 to go—- thank you for these healthy options!!! Amandea