We’re a huge football family, we go all out every Sunday in the fall and winter. We dress up, eat lots of yummy snacks and all watch the game together as a family. Chips and dip are a staple, you just can’t beat a good […]
We have this awesome local fruit farm that we go and pick various things at every year. Right now is prime cherry picking and I needed a new cherry recipe. My kids and I always make summer bucket lists of things we want to do […]
I just love taco night, or as we call it in our house “fiesta night.” Fiesta night started in college with my roommate and has now become a tradition we’ve carried on with our own families. You just can’t beat classic taco beef. There is just so much you can do with it, hard shell tacos, soft shell tacos, burritos, nachos or my personal favorite, taco salad. Making the beef in your slow cooker gives all the flavors more time to marry together, also you can just set it and forget it.
1 lb lean hamburger meat
1 package taco seasoning
1 can, 8oz tomato sauce
1 small onion, diced
1 red bell pepper, diced
1/2 cup of frozen corn
1 garlic clove, minced
2 teaspoons adobo sauce
Heat a large pan over medium high heat, then add in your hamburger meat. Be sure to break up the beef into small pieces while it cooks through. Drain any grease from the pan, then add in your taco seasoning and tomato sauce. Give everything a quick stir to combine then dump it into the slow cooker. To your beef, add all the rest of your ingredients: corn, adobo sauce, chopped onion, pepper and garlic. Stir everything to combine and that’s it. Set your slow cooker to high for 3-4 hours or low 6-8 hours. If you have an instant pot feel free to sauté your beef right in the slow cooker for an easier clean up. Once your beef is done, use it in your favorite Mexican dinner. I usually set out soft tortillas and chips as well as a toppings bar and let everyone create their own.
My tip for this one is a goody! The packet of taco seasoning you get at the store will tell you to add water to your beef when mixing in the seasoning. Instead of doing that, add in the tomato sauce and what you’re left with is a much more flavorful beef mixture. Even if you’re just making regular tacos on the stove top, this will work. Trust me once you try it you’ll never go back to using water in your taco meat. This taco meat also freezes beautifully, anything that doesn’t get eaten just freeze for your next fiesta night. As mentioned above I love to serve this family style with a toppings bar. Lettuce, red onion, fresh jalapeños, avocado or guacamole, lots of cheese, sour cream, lime wedges, Mexican rice, beans, chips and tortillas, to name a few options 😂. Also by loading up the taco meat with veggies you’re making it healthier, heartier and giving it more flavor and texture. Not to mention that’s one less vegetable dinner battle with the kids. Win win!
I am always looking for new and creative ways to get more vegetables into my kids. Nuggets seem to be a food group all their own for children, whether frozen, homemade or from a drive through, they just love them. This idea came to me […]
It’s no surprise to those close to me that I consider pizza a food group. I could eat it everyday! We often have homemade pizza nights around here so it was about time we Keto included this dinner. Since creating this recipe my husband has […]
Nothing screams summer time to me like grilled steak with chimichurri sauce. Loaded with fresh herbs it comes together within minutes and really compliments any cut of meat. I usually pair it with flat iron, tenderloin or strip steak. A quick salt and pepper season on your steak is all you will need as this sauce does all the flavoring for you. Red meat not your thing? Pour this over pork, chicken or tofu and you won’t be disappointed.
2-3 tablespoons fresh Italian flat leaf parsley
2-3 tablespoons fresh cilantro
2 tablespoons red onion
2 small garlic cloves
2 tablespoons vinegar
2 tablespoons olive oil
Healthy pinch of salt
Pinch of crushed red pepper flakes
1-2 tablespoons water
Makes enough for 1lb of meat.
Grill your steak to your desired doneness, and let rest. While your steak rests zip everything up in a food processor or chop fine by hand. I prefer a more rustic sauce so I chop it by hand. I like to use apple cider or red wine vinegar, however white would work too. The optional tablespoon of water is to thin out the sauce a little, this could be done with additional olive oil as well. It’s that easy! Once everything is combined, pour over your steak and enjoy!
Side note friends, this is totally Keto!! Chimichurri is such a flavor bomb. My husband used to love when I would serve these steaks with baked or mashed potatoes. He would just dump it all over his plate like a gravy. My tip for this one, play around with your herbs and acid. Some people don’t have a taste for cilantro, you can substitute fresh oregano or go all parsley. Don’t have vinegar on hand? Try lemon or lime juice. This is a hard one to mess up so have fun with it. I will say my husband used to really hate raw onion, and this recipe changed that for him. A single ingredient doesn’t make a dish, so push your boundaries, there really is such a science to recipes and flavors.
Alright, full disclosure this is a faux alfredo sauce, however once you taste it you may never go back! This faux alfredo is a staple of mine, I’ve been using it for many years now and we just love it. 4 ingredients, you dump everything […]
I did not get the big deal about this stuff, it was constantly popping up with foodies. Then I finally tried it, and oh. my. gosh. it’s delicious!! I changed it up a good bit, so this is not an authentic version, however going to […]
It’s often times hard when you’re on a diet to not get sick of eating the same thing over and over again. Diets like Keto with a strict criteria of what you can and cannot eat make it even harder. Enter my Keto egg scramble. 100% keto approved and endless possibilities to change the flavors around to avoid diet burn out. This also comes together in minutes, is served warm, and can be considered a snack or a meal.
Just so you know, I’ve linked some products and or ingredients I believe in and use myself, however I could collect a percentage of sales. At Mommy Spice we’re all a team in making meals and staying on budget and I hope you love the things I recommend as much as I do.
2-3 large eggs
1/4 cup of shredded cheese
1/2 cup lunch meat
Splash of milk
Extra virgin olive oil
Additional add on ingredients:
Handful of fresh spinach
Diced peppers and onions
Heat a large frying pan over medium heat. I swear by these copper coated pans, never has making eggs and grilled cheese sandwiches been easier! While your pan heats up break 2-3 eggs into a glass bowl. Add a splash of milk, salt and pepper, then whisk until smooth. Pour egg mixture into heated frying pan. No butter, oil or nonstick spray needed when using the copper pans. With a rubber spatula move eggs around until cooked about 75% of the way, still wet but not all liquid. Dump in your lunch meat and cheese. Stir to combine, warm through and melt cheese. About a minute or 2 until the eggs are done. If you wish to add fresh veggies do so at this point and turn the heat down to low. Once done, add as many additional toppings as you like, my husband usually goes for the hot sauce. Then serve warm with fresh avocado. I drizzle the avocado with extra virgin oil olive and a sprinkle of salt and pepper.
There you have it, high protein, high in all the good fats, filling and completely Keto. My husband eats these breakfast, lunch and dinner. Also for a late night snack, mid-day snack or anytime he’s feeling extra hungry. The variations are endless. Turkey, cheddar, spinach is a popular one. Ham and swiss is another. Try pepperoni, mozzarella and pizza sauce if you’re feeling adventurous. Any combination of lunch meat and cheese will work so go with what you like and grow from there. My tip for this one is to master scrambling eggs. They were one of the first things I learned to cook and to do this day still one of the hardest to pull off. If I’ve learned anything, it’s to get a good frying pan, watch them carefully as they cook, and don’t forget the salt! I usually like to add an additional sprinkle of salt over the scramble once it’s done.
Even after all the eggs and cheese, you’re left with a pretty clean frying pan!! These copper pans are seriously awesome!
I love a few staple leftover friendly meals to keep dinners easy but interesting throughout the work week. This one came about with leftover Thanksgiving turkey a few years back. However, left over chicken can be used as well. The real star of this dish […]