24 wonton wrappers (defrosted)
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through. (careful to stir so it doesn’t stick to the pan!) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.
These came about by accident, as I had leftover taco meat from dinner and decided to use them along with some ravioli dough that I had in the freezer. I have used both ravioli dough as well as wonton dough for this recipe and both came out great. The dough gets nice and crispy in the oven which makes these taste like real tacos!
1/2 pound ground beef
1 package of taco seasoning
I package of frozen ravioli dough pre-cut into circles, defrosted OR 1 package of wonton wrappers
Brown beef, then add taco seasoning. Cook for an additional 10-15. While the meat cooks, cut out circles of dough if using wonton wrappers and place onto slightly greased baking sheet. (If you are using ravioli dough that is pre cut into circles, place them on a slightly greased baking sheet.) Wet the dough with some water then place 1 tsp. of taco meat filling in center of each ravioli circle. Pinch the sides together, forming a triangle. If it won’t stick together, wet it again, this helps it stick together. Bake in oven on 350′ for 10 to 15 minutes until golden and slightly crispy. Serve them with all of your favorite taco toppings such as guacamole, salsa and shredded cabbage.
Ingredients for steak marinade:
1 lb. pepper steak, cut into small strips
1/4 cup of olive oil
1/4 tsp. cumin
1/4 tsp. chili powder
Ingredients for Filling:
1 onion, diced
3 cloves of garlic, diced
1 red pepper, diced
1 yellow pepper, diced
1 can of diced tomatoes (14.5oz) – reserve 1/2 cup of sauce on side
1 can of tomato sauce (15oz)
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. mexican pepper flakes
1 cup of chopped fresh cilantro
When the weather is warm out I start craving colorful and zesty foods. A burrito is like a cozy sandwich of fillings all wrapped up and ready to cram into your mouth. (yes, I am a messy eater and enjoy every minute of it!) There is nothing more satisfying than digging into a freshly made burrito. Ok, so maybe biting into a warm cupcake that has just been frosted but other than that, The Burrito is da bomb.
I’m a hungry mama and winter definitely brings more cravings than my pregnancy did! When it’s cold out, and I’m inside trying to stay warm my body screams for tasty comforting dishes to help fight the winter blues. Creamy Mac and Cheese and Tuna Casserole are just a few of the dishes I have been making in my search for the ultimate comfort food. This recipe for slow cooker Salsa Chicken not only fits the list, it’s also super easy to whip up. I usually reserve my slow cooker for Shabbat cholent, however I decided to bring it out before the weekend for some easy week night cooking.
My mother-in-law prepares this dish every holiday! It’s a real crowd pleaser. It makes a beautiful centerpiece and is a fun way to get the meal started. You can prepare the veggies in advance and store in containers or plastic baggies until ready to assemble.
In the center of a large round serving dish, on top of a bed of lettuce, place black beans (from 1 can, drained and rinsed). Then around the black beans place separate sections of the following:
Corn (scrape kernels from two raw ears of corn)
Bell pepper, diced
Red onion, chopped
Mix and pour the following sauce on top of everything right before serving:
3/4 cup of tomato juice
1/2 cup cilantro, chopped
1/4 cup fresh lime juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cumin
1 small jalepino pepper, halved and seeded (optional)