Ultimate Taco Salad

This recipe uses "Ultimate Taco Meat" from p23 of the Frugal Paleo Cookbook. Preview page here.

Prepare the taco meat as instructed in the recipe, along with the extra veggies. Chop the kale extra tiny (also, do NOT use 200g. Just get a couple big handfuls. I have an enormous bag of chopped kale that is 285 g, so I can't imagine 2 cups of raw kale equaling 200 g, unless you measured 2 cups cooked.) Instead of the scratch seasoning the cookbook has in the back, I used 4 T of store bought taco seasoning. Or you could use a taco seasoning packet if you don't have bulk seasoning.

I didn't have zucchini, so I just left that out and used an entire green bell pepper and onion, which i think made up for the missing cup. But it doesn't need to be that precise anyway.

I serve this over ribboned romaine lettuce for me, and the rest of my family makes burritos with it.

My favorite salad is this:
ultimate taco meat
lettuce
avocado (OR olives)
tomatoes
refried beans (a little)
yogurt ranch dressing.
chopped cilantro!!!

I don't care about sour cream or cheese when I have the other things. But I still serve them so others can have them.

Breakfast Quesadillas

Based on this recipe: http://thepioneerwoman.com/cooking/2013/04/breakfast-quesadillas/

I used Udi's gluten free large tortillas to make mine, and regular flour tortillas to make the others. I cooked bacon, sauteed onion and red pepper in the leftover bits after pouring out most of the grease. Added scrambled eggs, grated cheddar, folded over into a semi-circle and cooked on both sides. Mine was soft and hard to flip, but was really good. I also added some kimchi after mine was cooked inside the tortilla and it was fantastic.  It's the first thing I've tried the homemade kimchi I made a couple weeks ago with.

Quick Tilapia Taco

4 oz frozen tilapia filet
2 corn tortillas (6 inch)
shredded cabbage (fresh or from coleslaw mix)
Low fat Cilantro Ranch Dressing (or 2 T yogurt ranch dressing from the store)

Saute filet on both sides until cooked through. Maybe 6 or 8 minutes in all (2 min/side if thawed). The filet will split down the middle. Heat up tortillas in saute pan after fish is cooked. Put half a filet in each tortilla with a handful of shredded cabbage. Top each taco with tablespoon of dressing.

This is my current lunch favorite. I have the dressing in the fridge ready to go. It will last at least 2 weeks, as long as the buttermilk can handle. The expiration of buttermilk has always been a bit confusing for me anyway with it already being soured and all. So it lasts longer then you might think.

Calories: 280. Serves 1.

Chicken Enchiladas

http://allrecipes.com/recipe/chicken-enchiladas-i/detail.aspx?src=VD_Summary

I left out the water and used only 12 oz of tomato sauce. Also used enchilada sauce instead of taco sauce. Was very good! Try cottage cheese next time instead of sour cream. (http://allrecipes.com/recipe/cottage-cheese-chicken-enchiladas/detail.aspx)

Update:  This needs more like 10 tortillas, which would need to be in a larger pan than 9x13. There is just SOO much filling. But still good! Also 20 minutes isn't quite long enough in the oven. Maybe do 30 next time.

Turkey Enchiladas

http://allrecipes.com/recipe/turkey-enchiladas/

This was a yummy dinner and a good way to use up frozen turkey leftover from thanksgiving.

Egg & Corn Unda-Style Quesadillas

Egg & Corn Unda-Style Quesadillas
http://www.101cookbooks.com/archives/quesadillas-recipe.html

This was very quick and tasty. I made it with capers and used lemon juice instead of lemon zest. Also used greek yogurt. DH chose that over sour cream, which surprised me. I think I will try variants on this with avocado and beans, like the author describes.

This is also very quick to make which was great!

Tortilla Pie

http://www.epicurious.com/recipes/food/views/Tortilla-Pie-231795

This was very quick and good. I did not heat/fry the tortillas. It fit perfectly into an 8x8 inch baking dish since I used 8 inch diameter medium size tortillas.

notes:
If using GF Udi brand white tortillas, they should be fried and crisped up first. They get too soggy otherwise. (But still good..but could be better!)

Baked Fajitas

My long time friend Jillian taught me to make these during undergrad. They are easy and good.

I think Jillian used portobello mushrooms instead of chicken, but I like to sub that for chicken and baby mushrooms.

Cooked chicken pieces (maybe 1 large chicken breast?)

1 bell pepper (I prefer a non-green type)

1/3 lb baby mushrooms (I think 10-15 mushrooms. I like crimini).

1 tsp cumin

4 medium flour tortillas

1 cup salsa

1/2 cup grated cheddar cheese

Slice bell pepper into strips and slice mushrooms. Saute until mushrooms are cooked. Add cumin. Divide mushroom/pepper mixture into 4 piles in pan. Roll up mixture with 1/4 of available chicken pieces in tortilla. Put tortilla in square glass casserole dish. 4 of these should fit perfectly. Pour salsa over rolled up tortillas and sprinkle cheese over top. Bake for 20 min at 350.

(If you don't want to saute the veges, just roll up everything raw (but the chicken still cooked) and bake for 30-40 minutes.

This is good for 2 people.

Notes: Sauteed onions would be good with this.