
This is a quick and easy lunch or dinner. All you need is some frozen shrimp, bell peppers, onions, tortillas, and taco seasoning. I used homemade taco seasoning on mine.
I topped mine with sour cream and some cheese. So yummy!
This is a quick and easy lunch or dinner. All you need is some frozen shrimp, bell peppers, onions, tortillas, and taco seasoning. I used homemade taco seasoning on mine.
I topped mine with sour cream and some cheese. So yummy!
Original: 10/6/18
Edited: 12/28/22
Quick
Vegetarian
I’m teaching my students how to write narratives, so I’ve been doing a lot of model writing for them. A good narrative has a hook that makes the reader want to read your story. This is a skill that I struggle with when I’m writing my blog posts.
However, it is important for a writer to have a hook to get the reader to read what you have written.
Like a writer needs a hook, sometimes you need a beef taco. Since I’m a vegetarian, I don’t have the typical beef taco.
I’ve tried TVP, which is textured vegetable protein but usually turns into a brown soupy mess. Yuck! Not appetizing.
Then I tried the Beefless Ground Beef along with their soy chorizo. It’s just the right texture.
“Beef” tacos get into my belly.
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This recipe is vegan before you add your toppings.
Happy vegetarian eating,
Traci
Original: 10/7/ 18
Edited: 12/28/22
Vegetarian
Gluten-free
Easy
Meal Prep
Quick
Kid Friendly
While I was sick with my gallstones last year, I had one food that did not bother my stomach. Okay, it did bother me if it was greasy, but if it was cooked with no oil or grease, I had little to no problems.
Potatoes were my friend during those 4 months. I would spiralize potatoes and then cook up like hash browns on the stove.
That is until I started to cook the home fries in my oven. We love a roasted potato in the household, so this made things much easier.
Hubby might debate if these potatoes are better than the ones we get at a local breakfast place called Butter Cafe. He adores their home fries.
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I enjoy using the onion salt from Trader Joe’s on my potatoes.
We love to use sriracha ketchup from Red Gold on our fries and roasted potatoes.
This recipe is not only vegetarian but also vegan. Score!
Happy vegetarian eating,
Traci
Original: 10/3/18
Edited: 12/26/22
Vegetarian
Gluten-free if using gluten-free pasta
Easy
Meal Plan
In August, I finally met some family members I had never met before. They live on the west coast, Oregon, and don’t get to Ohio very often.
My mom’s first cousin, their mother, lives in the Phoenix area. She comes into town more often than her children. She was planning to visit the family and decided her children should also come to Ohio.
Since they came into town, one of my mom’s first cousins decided we needed a family get-together with a potluck dinner.
My aunt flew into town from New York. That was an adventure in itself. (Needless to say, her maybe 4-hour trip took almost 12 hours because of plane delays and missed connections).
Any-who, on the same day as the family, get together, our church had its annual picnic. I needed to make something that could be served at the picnic and the get-together. That’s when I decided to make this Greek pasta salad. It’s quick and easy to put together.
This recipe can either be prepped for the week or eaten as a side dish. If you decide to prep it for the week, add the dressing before you eat the pasta salad, so it does not get soggy.
The dressing I used for this recipe was the Greek Feta cheese dressing from Trader Joe’s. However, you can use whatever Greek dressing you desire.
Happy vegetarian eating,
Traci
Original: 10/2/18
Edited 12/23/2022
Vegetarian
Gluten-Free
Quick
Easy
Meal planning
When you buy Greek yogurt with fruit on the bottom, the price ranges from around $0.70 at Aldi’s to almost $2.00.
It’s easy to make your own. Making your own is also economical. Especially with the way the economy is going currently.
I purchase my frozen fruit and Greek yogurt at Aldi’s for 5 to 10 dollars. You can make about 6 to 7 fruit on the bottom yogurt cups.
My favorite is the berry blend. I top my yogurt cups with granola when I’m ready to eat the yogurt.
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Stars of the Recipe:
Steps:
Use the yogurt cups within a week.
Happy vegetarian eating,
Traci
Original post: 10/3/12
Edited: 12/21/2022
Vegetarian
Gluten-free (if using gluten-free oatmeal)
Quick
I pretend to be a cereal eater. I buy cereals, most of which go to waste before they are eaten. Since the milk texture in my cereal really bothers me, I eat dry cereal. That can get really boring quick. My husband and sons love cereal with milk. So I’m the odd man out in my family.
However, I enjoy eating granola in Greek yogurt. The pieces of granola don’t get soggy like they do in milk. So making homemade granola can be cost-efficient. Homemade granola can also be adapted to my taste and preference. I also know what exactly is in it, so there are no mystery ingredients. Plus, it’s delicious!
So when this recipe crossed my inbox, my curiosity peaked. So I got the few ingredients I needed to make the granola. I made it on a Sunday morning before church. I took some with me to eat during refreshment, so I wouldn’t eat any of the not-so-good goodies. When I shared some of it with my fellow churchgoers, they were impressed with the taste. As was I.
The granola combines the flavors of fall. Cinnamon and nutmeg tickle your taste buds. Apples scream fall! There are also a few surprises hidden in the granola.
Adapted from Rachel Cooks
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Original post: August 1, 2010
Updated post: December 18, 2022 – I edited the post for grammatical errors.
I found an All-Star Muffin Mix recipe in Taste of Home’s Simple and Delicious Magazine. The recipe makes a dry mix that you can store in your freezer or cupboard for up to six months. When you make up the mix, you can either make it without adding anything to it or add different ingredients. When I tried it without adding anything to it, it was delicious because cinnamon and nutmeg are two of my favorite spices. Another time, I tried adding dried cranberries and pecan pieces. The result was pure deliciousness.
Today I will post the basic mix. After I try successful add-ins, I will post the recipes so that you can bake different muffins using one mix.
You can make a batch of plain muffins and then flash-freeze** them. When ready to eat a muffin, place it on a microwavable plate and warm it up at 40% power for a minute. If it is still not defrosted, continue warming it up at 30-second intervals.
**To flash freeze, put the muffins on a cookie sheet. Place the cookie sheet in the freezer until the muffins are frozen. This usually takes a few hours. Then place the muffins in a labeled gallon-size freezer bag.
This recipe has been posted on Mommy’s Kitchen’s Potluck Sunday.
Original post: May 9, 2016
Updated: December 17, 2022
Vegetarian, Quick, Kid Friendly, Freezer friendly
This is my second time participating in the Secret Recipe Club. Â I got moved to Group B when Group D was disbanded. Â This month I was assigned to Why I Am Not Skinny. Â Maxine is originally from South Africa but is currently living in Brussels.
I looked in her recipe index and found several recipes I wanted to try. I finally decided on the 12-minute scones. I waited until yesterday to make the recipe. Life is currently crazy around here. Actually, work is a crazy part of my life. I administered tests during most of April, which sometimes left me exhausted. Then last week, I attended a field trip all five days to a place called Starbase. That experience left me absolutely exhausted at the end of the day. I had decided on two recipes but needed the energy to make one. Ask Hubby – I have not wanted to cook dinner when I get home at night, which is unusual for me.
Here are the other recipes I was interested in:
As I said, I settled on the 12-minute scones. I have several favorite coffee shops. One of them sells chocolate chunk scones that are a harder consistency. I love them. For a while, I’ve wanted to make my own scones but haven’t made them. The 12-minute scones were a lot softer than the ones I get at Boston Stoker, the coffee shop. I loved the texture.
Maxine’s recipe did not have any add-ins. I adapted the recipe to include Craisins and some cinnamon. Hubby decided to buy a huge bag of Craisins at Sam’s, so I’ve been using them whenever possible.
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For more Secret Recipe Club blog posts, press this button.
Happy Eating,
Traci
I’ve been trying to figure out the best way to make a peppermint mocha that wasn’t full of a lot of calories.
Can I be honest? The ones from Starbucks are not my favorite. They add way too much chocolate. I would rather have the peppermint shine through. I love peppermint in my lattes so that makes sense.
Yesterday I found a peppermint mocha ground coffee at Aldi’s so that is what I’m using for the coffee part of the recipe. So good.
For the recipe:
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Note: You either need to use a frother or froth it without a frother. Place milk and cacao powder in a mason jar, place the lid on it, and then shake it. (Arm workout) Once it’s increased in volume, remove the lid carefully. Microwave it for 30 to 60 seconds.
Stay kind!