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Menu Plan for the week of June 7, 2013:  Thursday's Recipes

Healthier Taco salad

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Taco salad is always a favorite, but that fried taco bowl is loaded with calories and very little else.  I've lightened up the salad and replaced the shell with brown rice. We'll be using more ground beef in salads as the summer progresses; buy 1 lb and freeze 1/2 for another salad. If you have any yogurt left - dollop some on the salad.

Healthier Taco Salad

Total time: 30 minutes  
   I like to add rice or quinoa to salads to round out the meal.  You can leave it out and have some crusty country bread, if you prefer.  Add more chile powder, more chilies or jalapeños, Tabasco, whatever, to make it as hot as you like. 

Taco Salad Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, salad spinner, medium skillet
Start to cook rice
Chop onion, pepper
Sauté chili powder
Add onion, pepper, sauté
Mince garlic
Open cans, jars, etc.,  drain chiles
Add garlic, beef to skillet, sauté

Prepare lettuce, spin dry
Add chiles, taco sauce to meat mixture, take off heat
Add any other hot stuff you like, set it aside
Rice done?
Arrange lettuce on 2 plates
Arrange rice on lettuce
Spoon taco/meat on top
Pit, slice avocado, add to salad
Cut tomatoes in half, add to salad
Sprinkle with cheese
Serve all and enjoy

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