Guacamole

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.

INGREDIENTS

  • 1 ripe avocado
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon lime juice
  • 2 teaspoons salsa

 

Place the avocado in a bowl and mash with a fork.

Mashed avocado
Mashed avocado

Add the remaining ingredients and mix.

Avocado and other ingredients for guacamole
Avocado and other ingredients for guacamole

Serve with chips.

Guacamole
Guacamole

Tacos

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

DIRECTIONS

Mix ingredients together and store in an air tight container. Shake the mixture before using.

BEEF TACOS

  • 2 pounds ground beef, browned
  • 1/2 cup water
  • 2 Tablespoon Taco Seasoning

OR

VEGETARIAN TACOS

  • 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

DIRECTIONS

In a skillet over medium heat, heat all of the ingredients until most of the water has evaporated.

Beef Taco Mixture
Beef Taco Mixture
Vegetarian Taco Mixture
Vegetarian Taco Mixture

Serve in flour tortillas or crunchy taco shells with your favorite taco toppings.

Taco
Taco

Chicken and Rice Soup

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.

INGREDIENTS

  • 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

NIGHT BEFORE

Chop the vegetables and cook 1 cup of rice according to package directions.

BEFORE SERVING

Saute vegetables in a tablespoon of cooking oil until the onions are translucent (about 3 minutes).

Sauteing the vegetables
Sauteing the vegetables

Add the remaining ingredients and simmer for about 10 minutes until the carrots are tender.

Adding ingredients to the vegetables
Adding ingredients to the vegetables

Salt and pepper to taste and serve hot.

Chicken and Rice Soup
Chicken and Rice Soup