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20 Minute Baked Cheesy Taco Pie

Put a twist on Taco Tuesday! Add taco meat to a round casserole dish, add tortillas, salsa, and cheese, and you’re 20 minutes away from a baked cheesy taco pie! Customize with your favorite toppings: sour cream, cilantro, olives, green onions, etc.

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of taco-y goodness! Just 20 minutes.

20 Minute Baked Cheesy Taco Pie

WHAT YOU NEED:
– 4 large flour tortillas (burrito sized)
– 1 jar black bean & corn salsa
– 1 package taco seasoning
– 3 c fiesta blend shredded cheese
– 1 lb lean ground beef or ground turkey
– optional toppings: sour cream, cilantro, olives, black beans, tomatoes, additional salsa and cheese, green onions

WHAT YOU DO:

Preheat oven to 400°F.

In medium-sized skillet, brown ground meat and drain then prepare according to taco seasoning package directions.

Once meat is cooked, pour a small amount of the mixture into bottom of a 2.5 quart round oven-safe casserole dish.

Place a soft tortilla on top of meat mixture.

Spread the tortilla with 1/4 c beef mixture, 1/4 c salsa and 1/4 c cheddar cheese.

– Repeat for each later and top with remaining cheese.

Bake in oven for approximately 15-20 min until cheese is melted and slightly browned.

Garnish with optional toppings, if desired, and serve.

recipebookandmorewordpress.com

 

recipe adapted from pintsizedtreasures.com

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of layered taco-y goodness! Just 20 minutes.

5 ingredient Baked Cheesy Taco Pie - circle lasagna of layered taco-y goodness! Just 20 minutes and only 5 easy ingredients. This one's a keeper.

5 ingredient Baked Cheesy Taco Pie - Just 20 minutes and easy ingredients. This one's a keeper.

 casserole dish

I love love love anything buffalo. Here’s a non-fat buffalo shrimp dip I made, lightened up with Greek yogurt. It has only 4 ingredients so it’s super quick and easy. You can serve it with crackers, wasa flatbreads, in lettuce wraps, or even just eat it straight out of the bowl ha. The entire bowl is just 5 WW+ points (or 2 “old” WW points).

Skinny Buffalo Shrimp Dip - just 4 ingredients and NO fat. Only 130 cal for the entire bowl. Yay for nonfat Greek yogurt.

Skinny Buffalo Shrimp Dip

  • Servings: 1-2
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 5 oz. frozen, cooked, salad shrimp; thawed according to pkg directions
  • 1/4 c. Greek nonfat yogurt (I used vanilla since that’s what we had – it sounded kinda weird but I couldn’t tell a difference than from when I use plain)
  • 1 Tbs. Frank’s Red Hot Buffalo Sauce
  • sprinkle of garlic powder

WHAT YOU DO:

  1. In a bowl, mix all ingredients.
  2. Serve.

recipebookandmore.wordpress.com

Skinny Buffalo Shrimp Dip - just 4 ingredients and NO fat. Only 130 cal for everything. Yay for nonfat Greek yogurt.

Estimated Nutrition Information – for the entire bowl:

Calories: 130 cal

Fat: 0 grams

Fiber: 2 grams

Carbohydrates: 6 grams

Protein: 45 grams

 

Here’s an easy tip to de-clutter holiday cards and photos: you need only a paper hole punch and book rings! 

If you’re like me, by the time Christmas arrives your fridge is covered in cards, photos, and holiday letters. Last year I started punching a hole in the corner of them, putting them on a book ring, and hanging the ring on the fridge. When I put away our holiday decorations, I stored the cards, and this year when I decorated for Christmas it was fun to flip through them again. So, an annual tradition has started, I suppose.

I plan on keeping each year on a smaller ring, and looping all the smaller rings on to one big ring. Everything will be together, but separated by year. OCD much?!? 🙂

WHAT YOU NEED:

WHAT YOU DO:

Punch a hole in the corner of each card/photo/letter, and loop on to a book ring. Hang, then add to it as the cards roll in.

use looseleaf book rings to store cards and photos DIY greeting card organization with a hole punch and looseleaf binder book rings

gift tag - book rings and holiday cards

 

Of course, you could also use this method to store birthday cards, trip mementos, wedding cards, photographs, gift cards, or coupons.

One of my favorite summer recipes is a mozzarella cheese, tomatoes, basil and olive oil salad. We recently had some leftover crusty garlic bread (I don’t know why, but I hate the word “crusty”) so I made a crostini with fresh mozzarella, cherry tomatoes, basil, and the bread. It was basically the mozzarella and tomato salad on top of garlic-y toasted goodness. Here’s how it turned out:

Fresh mozzarella, tomato, and basil crostini. Delicious healthy ingredients on top of thinly sliced toasted bread.

 

Fresh Mozzarella, Tomato, and Basil Crostini

WHAT YOU NEED:

  • French bread, cut into thin slices (however many slices you need)
  • A few Tablespoons of Extra Virgin Olive Oil
  • 1/4 tsp. minced garlic
  • 10-20 cherry tomatoes (depending on how many slices of bread you have), chopped
  • Fresh basil leaves
  • Sliced fresh mozzarella cheese (I used one slice per crostini)

WHAT YOU DO:

  • Brush bread slices with EVOO and sprinkle with garlic. Place on a baking sheet. Broil in the oven for 3-5 mins until toasted.
  • In a bowl, mix tomatoes, a drizzle of EVOO, and salt and pepper to taste.
  • After bread is toasted, place slices on a serving platter. Top with a slice of mozzarella, then tomato mixture. Garnish with fresh basil.

Delicious and simple crostini - just a few ingredients but tons of flavor.

 

Also check out these meatless options:

Stuffed Baby Bellas

Fresh Pesto

Homemade Ranch Hummus

Wasabi Sesame Soy Cucumber Salad

Feta, Avocado & Tomato Pita “Nachos”

Mango Salsa

Zucchini Pizza Bites

Whole Wheat Noodles with Fresh Veggies

Lemony Smashed Dill Mustard Potatoes

Skinny Creamy Tomato Basil Soup (no cream – Greek yogurt!)

Here’s a pizza dough recipe I tried that has just 2 ingredients: Equal amounts plain Greek yogurt and self-rising flour. I thought there’s no way it could be so easy to make dough, but it worked and the pizza was delicious!

I made a batch with 1 cup of each, and this is what I ended up with:

2 ingredient pizza dough - seriously just 2 ingredients! Customize with your fave pizza toppings or use for breadsticks, garlic bread, dessert pizza, and more.

WHAT YOU NEED:

  • 1 c. plain Greek nonfat yogurt
  • 1 c. self-rising flour (plus additional for kneading/dusting)

WHAT YOU DO:

  • Combine yogurt and flour in a mixing bowl, and stir to combine.
  • Dust some flour on a flat surface, and place dough on top. Knead for 5-8 minutes or so.
  • Roll out into the shape of crust you need (I ended up with an oddly shaped a rustic looking crust).
  • Place on a foil-lined baking sheet sprayed with nonstick cooking spray, and top with your favorite pizza toppings.
  • I brushed the crust with extra virgin olive oil, then a thin layer of sauce, and topped it with shredded mozzarella cheese.
  • Bake in a preheated 350F oven, for 15-20 mins or until cheese is bubbly.

 

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza Need another pizza idea?

Try a BRAIDED one — you can even make 2 and freeze the extra one for later.

 

 

Delicious Zucchini Pizza Bites - cheesy baked goodness. Low carb and great meatless option. Can also top with veggies, or other fave pizza toppings.

 How about a healthier, low carb, pizza?

 Use zucchini coins instead of crust!

Here are some stuffed mushrooms I recently enjoyed. Super easy, fresh, and healthy!

Stuffed Baby Bellas - just 5 ingredients. Perfect as a side dish or even a meal. Meatless Monday option!WHAT YOU NEED:

  • 8 oz. baby bella mushrooms, cleaned and stems removed
  • 1 oz. crumbled feta cheese
  • small handful of fresh spinach
  • approx 1 Tbs. of banana pepper rings
  • dillweed to taste

WHAT YOU DO:

Line a baking sheet with foil, then spray with nonstick cooking spray.

Place mushrooms on foil then stuff with spinach leaves and feta. Top with dill and pepper rings.

Broil in the oven for 5-10 mins, until cheese is browned.

‘Shroom lover? Check out: portabellos stuffed with baby spinach, fresh salsa and feta cheese

Here’s a batch of pesto I made with some basil from the garden. I used pine nuts, which are pretty expensive, but I’ve since learned you can use walnuts, pecans, or even almonds instead. It keeps in the fridge for 1 week, or you can freeze in freezer-safe containers or ice cube trays for up to 6 months. Also you can adjust the olive oil so the pesto is as thick or thin as you like. It’s great for pasta, or even as spreads on flatbread crackers, or on sandwiches as a spread.

Fresh pesto - just basil, garlic, parm cheese, olive oil, and pine nuts. Soooo easy I can't believe I used to buy it instead of making it myself.WHAT YOU NEED:

  • 1 c. fresh basil leaves
  • 3 Tbs. pine nuts
  • 1 tsp. minced garlic
  • 1/3 c. grated Parmesan cheese
  • 1/3 c. extra virgin olive oil (+ more if you want to thin it out)

WHAT YOU DO:

In a food processor: combine basil, garlic, pine nuts, and cheese. Add olive oil as it’s running until emulsified. To make it thinner, add olive oil until it reaches desired consistency. Store in an airtight container and refrigerate up to 1 week. Or place in freezer-safe containers (or ice cube trays) to store for up to 6 months in the freezer.

5 ingredient homemade PESTO. Keeps for 1 wk in the fridge, or freeze for up to 6 mos.

 

I finally tried making my own hummus. It was so easy! I just put 5 ingredients in the food processor and mixed it together.

I spread it on a Wasa cracker and it was delicious. Of course, you can also use it as a dip for fresh veggies, or spread it on pita pockets or bread for sandwiches.

Ranch Hummus - just 5 ingredients to blend together (4) - Copy

Ranch Hummus (adapted from shape.com)

WHAT YOU NEED:

1 can chickpeas
1/3 c. nonfat plain Greek yogurt
1 tsp. dried parsley
1/2 tsp. garlic salt
1 tsp. dried dill

WHAT YOU DO:

Drain and rinse chickpeas.
Combine everything in a food processor and pulse until smooth.
For a thinner consistency, add a spoonful of water then blend.

Ranch Hummus - just 5 ingredients to blend together (3)

 

Ranch Hummus - just 5 ingredients to blend together (6)

Here’s an easy, fast, and light lunch idea: Buffalo Chicken with crumbled feta served in a pita pocket.

buffalo chicken pita pocket  with crumbled feta

WHAT YOU NEED:

– 100 calorie pita pocket — I used an Oroweat multi-grain pocket thin
– approx 1/3 c. greens (lettuce, spinach, etc)
– 2 oz baked chicken breast, shredded or cubed
– 1 oz crumbled feta cheese
– drizzle of Frank’s Red Hot Buffalo Sauce

WHAT YOU DO:

Open pita pocket and stuff with remaining ingredients.

 

Estimated Nutrition Information:

  • 235 cal
  • 8 g fat
  • 22 carbs
  • 5.3 fiber
  • 21 g protein

Here’s a healthy chicken salad I made, based on an earlier Skinny Bang Bang Shrimp recipe. It has just 4 ingredients and you can adjust the spiciness level with the amount of sriracha sauce you use. Instead of mayo it has plain 0%fat Greek yogurt.

I ate this straight out of the bowl (it’s not that pretty, but it tastes awesome), though you could also serve it in a pita pocket, or on bibb lettuce leaves as a wrap.

Skinny Bang Bang Chicken Salad - only 195 cal and 1.5 g fat! Could serve in a pita pocket as a sandwich, or low carb option on bibb lettuce leaves

WHAT YOU DO…

  • Combine the following four ingredients:

Optional: serve on bibb lettuce as wraps, or stuff into a whole wheat pita pocket.

Estimated Nutrition Information:

195 calories

1.5 g fat

11.5 g carbs

0 fiber

33 g. protein