If you really love guacamole, then the pre-packaged containers of guacamole just won’t satisfy you. It’s really quite easy to make as long as you can find a ripe avocado when you are ready to make it. The avocado should be black and tender to the touch.
Tacos are a quick easy meal if you keep some cooked ground beef in your freezer. I found this recipe for taco seasoning that I like. I actually have not only used it with ground beef, but I also used it for vegetarian tacos. I’ll describe both versions below.
TACO SEASONING INGREDIENTS
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Mix ingredients together and store in an air tight container. Shake the mixture before using.
2 pounds ground beef, browned
1/2 cup water
2 Tablespoon Taco Seasoning
1-14 oz. package extra firm tofu, browned and crumbled
1/2 cup TVP soaked in 1/2 cup hot vegetable broth for 5 minutes
2 Tablespoons Taco Seasoning
1/2 cup water
In a skillet over medium heat, heat all of the ingredients until most of the water has evaporated.
Serve in flour tortillas or crunchy taco shells with your favorite taco toppings.
My chicken and rice soup is basically the same as my chicken noodle soup. However, I like to make this when I don’t have time to make noodles or if I’m looking for a way to use up some left over rice. This is also a good option for those who are trying to eat gluten-free.
2 carrots, chopped
2 stalks celery, chopped
1/2 medium onion, chopped
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 Tablespoon cooking oil
1 Tablespoon dried parsley flakes
2 cups cooked rice
2 cups chicken stock
2 chicken bouillon
1/2 teaspoon poultry seasoning
Chop the vegetables and cook 1 cup of rice according to package directions.
Saute vegetables in a tablespoon of cooking oil until the onions are translucent (about 3 minutes).
Add the remaining ingredients and simmer for about 10 minutes until the carrots are tender.