I had been seeing all these Quinoa recipes floating around Pinterest and friend's profiles on Facebook and, honestly, they were scaring me. Because I had no flipping idea what Quinoa actually was, or even how to say it.

But the more I saw, the more I was influenced to try it. So, I found this recipe and decided to adjust it and give it a try.

I am now a fan. And, in case you didn't know (because I didn't) Quinoa is pronounced keen-wah.


Ingredients:

- 2 cloves garlic, minced
- 1 habenero pepper, chopped
- 1 C uncooked quinoa, rinsed well and drained
- 1 tsp chicken or vegetable bouillon
- 1 can black beans, rinsed and drained
- 1/2 - 1 (14.5 oz) can diced tomatoes (do not drain)
- 1/2 C corn
- 1/2 tsp sea salt
- chopped fresh cilantro, optional
- 1 lime (depending on how many people you are serving-- 1/4 lime per serving)
- olive oil

Directions:

- Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and habenero pepper and cook just until fragrant (about a minute).
- Follow the directions on how much water to add to cook with your quinoa; add the water, quinoa, bouillon, beans, tomatoes, corn, and salt. Bring to a boil.
- Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed.
- Remove from heat; stir in cilantro if desired. Spoon into bowls and add lime juice from 1 wedge per serving.

Enjoy!

This is my new favorite recipe. I get so tired of beef tacos, and for some reason had never really made just plain chicken tacos at home. Well, consider me converted. Nowadays Clark is lucky if he gets beef, because these are awesome and so easy.

The great thing about this chicken, too, is you can use it for so many different things. In tacos, over black beans and rice, as fajita meat. When my dad was here we made fajitas at home (as well as when my friend Linden visited) and it was a huge success. So healthy, easy, and delicious.

Are you sold yet?


Ingredients:
Serves 2-6 people.

- 1-2 lbs of chicken
Note: Spices/taste will be stronger if you only use 1lb of chicken. I made it with 2.
- 1/2 C salsa
- 2 tsp hot sauce
- 3 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- juice from one lime

Directions:

- Spray your crockpot with cooking spray and put your chicken in it.
- Pour your salsa, hot sauce, garlic, and spices over your chicken.
- Cook on low for 6-8 hours or high for 2-3 in your crock pot. Shred your chicken before serving.

Yep. It's that easy.


Recipe adapted from designed by dawn nicole.

I pretty much let Clark dictate what's for dinner when he's home. By that I mean I give him certain choices of new and old, and he selects.

I was so glad when he picked this one.


Ingredients:

- 1.5 C salsa of your choice
- juice from one lime
- 1/8 C fresh cilantro, chopped
- homemade taco seasoning or half a package of prepared taco seasoning
*Note: I used the homemade recipe linked above, but did have about 1/3 of the seasoning left over.*

- 1 jalepeno pepper, chopped
- 1 lb chicken breasts


Directions:

- Spray your crockpot and place your chicken inside. Sprinkle your taco seasoning over the chicken breasts (turning them over to fully coat); store leftover seasoning if desired.
- Add all your other ingredients to the crock pot with the chicken. Cook on low for six hours or high for about 3.5.
- Serve with desired sides (we chose rice and beans and salad (not pictured)... yummy!).


So easy and SO good.

Recipe adapted from KeyIngredient.com.

I've never made guacamole before. Not quite sure how that's possible, since hubs and I LOVE it. But when we knew he was going to be home for the Patriots v Seahawks playoff game, I knew it was a must.


Ingredients:

- 2 very ripe avocados
- 1 roma tomato, diced
- 1/4 to 1/3 C red onion, diced finely
- 1/8 to 1/4 C cilantro, chopped
- 1 tbsp jalepeno, chopped finely
- 1/4 to 1/2 tsp sea salt
- 1/3 to 1/4 tsp black pepper
- 1 clove of garlic, chopped
- juice from one lime

Directions:

- Mash your avocados as you desire. Add all your other ingredients, mixing until well combined.
THAT'S IT! Not only are you keeping your ingredients fresh, but it's so easy and SO delicious.

Perfect for game day or to share with some company!

Autumn is the time for soups! For some reason, it's so much more delicious to have taco soup rather than just plain tacos. If you don't think you agree, make this recipe and then get back to me! It's super easy and delicious.

Ingredients:

- 1 lb hamburger, or ground turkey
- 3 tbsp low sodium taco seasoning
- 1 can black beans (I believe it's 15 oz or so; same applies to all "canned" ingredients.)
- 1 can corn kernels
- 1 can diced tomatoes
- 1 can tomato sauce
- 1/2 red and 1/2 yellow bell peppers, chopped finely
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/8 tsp chili pepper
- 8 C water + 3 tsp beef bouillon
tortilla strips
If you don't want it "spicey", leave out the last three ingredients! Also, if you want to add an onion, it may kick up the flavor!

Directions:

- Brown you hamburger. Season with the cumin, cayenne, and chili if you want it a little bit spicier.
- Place your hamburger in a large pot, along with the water, taco seasoning, black beans, corn, tomatoes, and tomato sauce. Bring to a boil, then reduce for simmer. Let simmer for one to two hours.
It does taste better if you let it simmer for a LONG time. Like, four to five hours. However, it's not entirely necessary!

- Serve warm. Top with anything from tortilla chips to sour cream! It's that easy and delicious!

We have been doing our best to celebrate "Meatless Mondays" in our house for about the past month. I'd say we've done a pretty good job! So, here's a recipe that we tried and Clark loved (win). Hope you enjoy it!

Ingredients:

- 2 to 6 bell peppers (I only used two, but had a lot of the mixture left over. I definitely think it could make up to five or six stuffed peppers.)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 C chicken broth (or water with 1 tsp chicken bouillon, or vegetable bouillon)
- 1/2 tsp ground black pepper
- 1/8 tsp salt
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/8 tsp chili powder
- 1 C brown rice
- 1 can of READ Southwestern Bean Salad
*Note: You can easily substitue this by using black beans, corn, and a can of tomatoes with a little extra seasoning!*


Directions:

- Preheat your oven to 400.
- Sautee the onion and garlic in the olive oil until the onion is tender.
- Add the chicken broth (or substitue) and bring to a boil. Then add the seasonings and rice to the pan. Cover and cook for approximately 20 minutes.
- Add the Bean Salad or your substitue about halfway through the process of the rice cooking. Cook the rice until tender, stirring occasionally.
*The liquid in the bean salad will make up for the other cup of water you would initially add to the rice. If you are using a substitute, make sure to make up for that water somehow! I actually put an extra cup of water and learned the hard way the first time, which is what's pictured.*

- Cut the tops off your bell peppers (while the rice is cooking). Cut out the seeds and such inside the pepper. Set in a baking dish.
- Once the rice mix has finished cooking, spoon it into the bell peppers. Place their tops over the mixture.

- Bake for about 20 to 30 minutes, or until the peppers are crisp but tender.

Inspiration for this recipe came from: Better Homes and Garden.

These have been a staple meal since our first year of marriage. It's one of the things I knew how to cook (thanks to my Mom). Not to mention they're so easy to just throw together with a little Spanish Rice for company.

Forgive my pictures. Lately I've been slacking in the decent-photos department. I'm definitely no professional.

Ingredients:

- Six to Eight Whole Wheat tortillas
- 1 can fat free (or vegetarian) refried beans
- 1 large can or 2 small cans of Enchilada sauce (flavor, brand, spiciness of your choosing)
- Shredded Cheddar Cheese (or Pepper Jack, if you'd like it to have a little kick!)
- 1 lb Ground Meat (I do suggest hamburger for these, but you could use turkey. I've even used shredded chicken!)
- Taco Seasoning
* Cilantro
* Lime
* Chopped Green Onions
*These last two are optional. They are not pictured, although I do mix them in with the beans when we're having company. Clark just isn't a huge fan of cilantro.*(

Directions:

- Preheat your oven to 350.
- Cook your ground meat and follow the directions on the taco seasoning.
*If you aren't using beef, I would suggest molding together some spices for your other meat. Such as: chili pepper, red pepper flakes, onion powder, and maybe a little garlic!*
- Put together your enchiladas. Here's the order I do:
1. Beans
2. Cheese
3. Meat
*I shredded the cheese into the enchiladas, and cheese is something that you just put how much you want as it is, so go with your gut feeling!*


- Pour the sauce over your enchiladas. As pictured, I used two different sauces (the hubby likes the green stuff)! Then shred some extra cheese over the top. You can also sprinkle green onions over them as well.

- Cover the enchiladas with aluminum foil. Cook for 45 minutes to an hour, until the sauce is bubbling. For the last couple minutes, remove the aluminum foil so the cheese can REALLY melt.

Serve warm and enjoy! These are also great heated up the next day.

I'm sorry my photography skills, and posting skills, have been slacking lately. It seems that when we eat late, I tend to just snap a couple shots and assume one of them is going to turn out brilliantly. My child has also been leading me on a crazy (crazier than usual, that is) roller coaster with his sleeping habits and clinging abilities lately.

This recipe is easy to put together and incredibly tasty. I have been told this is a perfect thing to make for when people come over (by my husband, but nevertheless it's true).

Ingredients:

- 1 lb chicken, cooked and shredded
- 4 oz light cream cheese
- 2/3 C salsa
- 1/3 C green salsa (see picture)
- Juice from 1/2 a lime (fresh)
- 1/2 tsp ground cumin
- 1/2 tsk onion powder
- 1/8 tsp cayenne pepper
- 3 cloves garlic, minced
- 1/2 C shredded sharp cheddar cheese
- 1/2 C shredded Monterey Jack cheese
- 8 to 12 (6 inch) corn tortillas


Directions:

- Preheat your ove to 425 and spray a baking sheet (or, if it's nonstick, don't worry about it).
- In a large bowl, shred your chicken.

- Add your cheese, spices, lime juice, and cream cheese to the chicken and stir until well combined.
*If you want to dirty more dishes, but make it slightly easier, then do the chicken in one bowl and your mixings in the other, then add the chicken to the bowl of the combined ingredients.*



- Follow the directions on your tortilla packet to warm them and make them nice and pliable. Trust me, you don't want to just use them. Corn tortillas don't look pretty (nor do they work as well) unless they've been warmed.

- Fill your tortillas with around 3 to 4 tablespoons of your chicken mixture. Roll them and place them on your prepared pan.



- Cook for 12 to 15 minutes. I found that cooking them longer than fifteen minutes made them far too crispy on the ends, but if you want them that way-- by all means! Just cook them to your liking.


Serve with anything from salsa to guacamole to sour cream!

Inspiration for this recipe came from: Sweet Pea's Kitchen.