Homemade Taco Seasoning

Hey there everyone!  I think spring has officially sprung!  We had some serious rainfall last week (48 straight hours!), but the sun has been shining this weekend, the temperature is rising, and flowers are blooming everywhere.  In the spirit of summer, we had a belated Cinco de Mayo celebration today.  Instead of rushing to the store for some supplies, I opted for homemade taco seasoning from the spices in my cabinet.

In a perfect world, all of those pre-made seasoning packs would be salt-free, but unfortunately that is not the case!  With this homemade seasoning, you’re cutting out massive amounts of sodium that you’d find in your favorite packs from the grocery store.  On top of that, you can adjust the heat as needed (just reduce the red pepper flakes and cayenne pepper!).

I’m excited for the week and even more excited for the meals to come…we’ve got curry chicken and Chinese lettuce wraps on the calendar!  Hopefully I can share them with you all soon.  I’m off to go eat some of these crunchy, delicious tacos with a side of Fool-Proof Guacamole and enjoy the sunshine!  Have a great Sunday 😀

Homemade Taco Seasoning
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
 
Skip the grocery store and make this homemade taco seasoning - packs a flavor punch! Homemade tacos are at your fingertips.
Ingredients
For the seasoning:
  • 5 tsp. kosher salt
  • 1.25 tsp. oregano
  • 1 tsp. red pepper flakes
  • 2.5 tsp. smoked paprika
  • 2.5 tsp. garlic powder
  • 2.5 tsp. cumin
  • 3.75 tsp. onion powder
  • 8.5 tsp. chili powder
  • 1.25 tsp. cayenne pepper
The rest...
  • 1 pound of ground turkey, beef, or chicken
  • 8 oz. can of tomato sauce
Instructions
  1. Combine all of your spices in a tupperware or mason jar for storage.
  2. Sauté 1 pound of ground turkey, beef, or chicken (your choice) in a saute pan until browned.
  3. Add 1 to 1.5 tbsp. of the seasoning mix with 1 cup of water and 8 oz. can of tomato sauce.
  4. Bring to a boil, then lower to a simmer and cook for 10 minutes or so. You want most of the liquid to be absorbed.
  5. Enjoy on tacos! Try different toppings like avocado, red onion, cilantro, lettuce, tomatoes, and shredded cheese.

 

Healthy Zucchini Noodle Ramen

Delicious nutritious soup - a remake of an old classic!

Delicious nutritious soup – a remake of an old classic!

I’ve had this a draft of this recipe written since September – but for various reasons I haven’t posted it yet.  The only pictures I had were in a purple bowl and I’ve decided purple is an unappetizing color.  I thought people would find the egg + soup combination strange.  Using the college, orange-wrapped noodles seemed like cheating.  But, *ALAS*!  I have found just the tweak this recipe needed!

I finally bought a spiralizer and have completely fell in love.  I started with the classic spiralized veggie – ZUCCHINI!  The “zoodles” ended up great – they didn’t get mushy in the soup and added a *crunch* component to the soothing broth that turned out really well.  I couldn’t be happier!  And now I can’t stop spiralizing.  I couldn’t fall asleep last night because I was trying to come up with something to spiralize for breakfast — Update: I still haven’t thought of anything.

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Chicken Noodle Soup

Steaming soup with crunchy crackers

Steaming soup with crunchy crackers

Thanksgiving is over and the winter holidays are in full swing! As we all know so well, with the holidays come cookies, cakes, and Christmassy cocktails.  In between the dinner parties and bring-your-own-wine get togethers, it’s important to try and stay on track with eating healthy, nutritious food.  Otherwise, things can go haywire – fast!

One of my go-to magazines for day to day cooking is Cooking Light.  They have a TON of easy recipes for weeknights, sweet treats, and even comfort food like macaroni and cheese in every issue.  In fact, I actually subscribed to it and get so excited when it comes in the mail – total old school style.  In their November issue, they had this delicious, easy chicken noodle soup and I had to try it.

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Chicken Parmesan with Zucchini “Zoodles”

Zoodily Zoodles and World’s Best Garlic Bread!

My mom taught me quite a few things in the kitchen.  One of those things is homemade garlic bread, and I am forever grateful.  Buying a French baguette at the grocery store is a decision I don’t take lightly – I know it’ll be followed by over-garlicked, buttery, amazing bread.  And I need the perfect meal to enjoy it with.  And to use leftovers to make homemade croutons – another one of my mother’s culinary gifts.

I have found that meal.  Healthified chicken parmesan with zoodles!  A great dose of vegetables, protein, and some cheesy goodness.  Best part?  No boiling noodles, a quick *zesty* red sauce, and easy chicken finished in the oven.  Perfect to melt your cheese and brown your garlic bread under the broiler.  And go back for a second slice of this delicious bread!  No pasta = extra bread 😉

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Slow Cooker Shredded Mexican Chicken

The goodness that is easy, 3-ingredient shredded chicken.

The goodness that is easy, 3-ingredient shredded chicken.

MONDAYZZZ. Ugh. I shouldn’t even be complaining.  It’s Fall break, which means no class for 2 days.  It was sunny and 65 degrees out today.  Football Today had a new podcast out and they continued to rave about the Packers.  I made my childhood favorite meal (Chicken, Broccoli, and Rice Casserole) on a whim today.  And it was just as good as I remembered.

But, today was one of those days I needed a Diet Coke at 5PM and I don’t even drink pop unless it has Jack Daniel’s in it.  I didn’t even wear mascara today. *Gasp*.  Before I was writing this, I was reading a book about patient case files and realizing how much I have to study before medicine starts back up again next summer.  My biggest accomplishment was tying my tennis shoes today.

And for days like today?  And I know everyone has them.  CROCKPOT.  Buy one.  Use it.  I’ll make it easy for you: CROCK POT.  Even better? Throw 3 ingredients in there and you’ve got a delicioso meal that will last you FOREVER.  Okay, like 3 meals, but that’s pretty good.

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Lightened-Up Pesto Pasta with Mushrooms and Chicken

vscocam-photo-1 (7)

FALL IS HERE!  Salads and smoothies MOVE OVER.  Soups, pasta, and oatmeal COME ON IN! While comfort food is a must during the cold months, there’s always an easy way to up the deliciousness and the health-factor to the max.  This recipe takes a classic – pesto – and adds in some healthy fats with avocado.  Adding lean protein and veggies to the pasta makes this a well rounded dish that’s quick and easy!

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