KKB Taco Salad

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I like to call this the “Kathryn’s Kitchen Blog” Taco Salad because it is my favorite–mostly because it’s quick and healthy. I always have ground turkey meat laying around in my freezer. I season my ground turkey (or ground beef)  with a homemade taco seasoning (see recipe below) and sprinkle some on a salad and add some favorite Mexican fixins’ such as guacamole, salsa, cheese, cilantro, beans (optiional), and of course crushed tortilla chips for the crunchy topping and call it a taco salad. This is always a go-to salad especially when I have leftover taco meat in the fridge. Also, I love how healthy and delicious it is at the same time. Winner, winner taco salad dinner!

Yield: 4 servings

Ingredients:
For the taco meat
1 lb ground turkey meat
1 yellow onion; chopped
1 tsp olive oil
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed pepper flakes
1/4 tsp dried oregano; pinched
1/2 tsp paprika
1/2 tsp cumin
Salt and Pepper to taste
For the salad
Lettuce
Cheddar cheese
Salsa
Guacamole
Cilantro
Tortilla chips; slightly crushed

Steps:
1. Heat a large frying pan on medium heat and add olive oil and onions. Saute for 2-4 minutes until onions are wilted. Add ground turkey meat and add all seasonings to the pan. Mix together with a wooden spoon until meat is cooked (about 6-9 minutes).

2. This is the fun part because you get to add as much or little of the ingredients as you want. I like to layer my salad with lettuce on the bottom; then taco meat, cheese, guacamole, salsa, and more cheese.

Easy Fluffy Scrambled Eggs

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One of my favorite breakfasts’ is a bowl of fluffy scrambled eggs. The secret ingredient to make them extra fluffy is milk. They are extremely easy to whip up and they take nearly no time to make!

Yield: 4

Ingredients:
4 large eggs
2 egg whites
3 Tbsp whole milk
1 Tbsp butter
Salt and Pepper to taste

Steps:
1. Whisk together the eggs/ egg whites,  pinch of salt, pepper, and milk until foamy and light.

2. Heat a frying pan to medium heat. Add butter to pan and little it bubble. When it starts to bubble, add whisked eggs to the middle of the pan (right over the butter). Stir slowly with a rubber spatula. You will notice big soft lumps. Bring heat to low and gently fold the eggs

3. As soon as no more liquid egg is running around the pan, scramble your eggs and your done!

*I also like to top my scrambled eggs with a sprinkle of parmesan cheese on top

Rosemary Lemon Water

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Rosemary  and lemon infused in water has got to be one of the most refreshing drinks I’v had. I’m one of those people who has to constantly force myself to drink water throughout the day. The best way for me to drink more water is to infuse my water with some of my favorites. This time I tried something I never thought I would try; rosemary and lemon…and what a combo– love it!

All you need to do is:
Add a spring or 2 of fresh rosemary in a pitcher of water. Add in a sliced lemon (about 8 chunky slices). Let steep over night and there you have it!

Nada Moo Ice Cream GIVEAWAY!

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A new giveaway is here and your in for a sweet frozen treat with Nada moo’s ice cream! Nada Moo’s is one of the few who make coconut ice cream that is creamy, smooth, and delicious just like ice cream except it doesn’t have any eggs, dairy, or sugar!  The main ingredients in this healthy treat is coconut milk, tapioca, and agave nectar. This sweet treat is perfect for those who are lactose intolerant and are gluten sensitive. You can find Nada Moo at just about any Lucky’s, or Save Mart grocery stores. This is a great yummy and healthy ice cream alternative. How will you enjoy your Nada Moo?

How to enter:
Enter through the rafflecopter widget on the side of my blog!

What can you win?!?
One winner will get four pints of their flavor of choice, a recipe card, buttons, 4 $1.00 offs and a t-shirt.

When does the giveaway end?!
Monday November 17th

Good luck!

WINNER: ALEXANDRA FRASER!

Skinny Mini Pumpkin Pie Bites

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I said it once and I’ll say it again…I love pumpkin! I haven’t had pumpkin pie this season (yet) so I decided to make a lighter and healthier miniature version of these little pies. This skinny version of pumpkin pies are moist and have the same flavor of pumpkin pie…They are packed with flavor and are perfectly light and fluffy in every bite.

Ingredients:
1 (8 ounce package) of low-fat whipped cream cheese; softened or at room temperature
1 cup canned pumpkin; plain
2 eggs; lightly beaten
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tsp baking powder
1/2 cup sugar
1/4 tsp cinnamon
Topping:
Whipped cream, cinnamon

Steps:
1. Pre-heat oven to 350 degrees F. In a cupcake pan, line 12 muffin liners and spray with cooking spray or butter.

2. In a medium bowl, place cream cheese, pumpkin, eggs, and vanilla together and stir until smooth, light and fluffy. Add in flour, baking powder, sugar, and cinnamon. Continue to mix together until well combined. Spoon in mixture into cupcake liners (fill 3/4 to the top). Place in oven and bake for 25-30 minutes. Muffins will look crinkled.

3. Once baked, place on cooling rack until cooled completely. Once cooled, remove liners and place in refrigerator until ready to be served. Top with whipped cream and cinnamon.
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