Fabulouslowcaltacosalad Recipes

BEST TACO SALAD RECIPE

Steps:

• Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
• Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
• Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

LOW-FAT TACO SALAD

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
• Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.

FABULOUS FRITTATA

Steps:

• Preheat the oven to 325 degrees F.
• For the par-cooked red potatoes: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook until the skin pierces easily but the center is still firm, 7 to 10 minutes. Remove from the water and allow to cool slightly before slicing.
• For the roasted red bell pepper: Place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds. Cut half of the roasted pepper into slices and reserve the remaining half for another recipe.
• In a medium bowl, add the ricotta cheese, 1 tablespoon of the oil and some salt and pepper.
• Pour the remaining 2 tablespoons oil in a 10-inch ovenproof skillet set over medium heat. Add the eggs to the skillet and sprinkle with salt and pepper. Top with the peppers, potatoes and spinach. Dollop the ricotta cheese evenly over the top. Cover the pan, then transfer to the oven and cook for 20 minutes.
• Cut the frittata into four wedges, and garnish with chives to serve.

FOREVERMAMA'S FABULOUS CHICKEN SALAD

Steps:

• Remove meat from rotisserie chicken. Chop into bite size pieces. Add to large bowl; set aside.
• In a medium size bowl, add the next 9 ingredients; mix to blend. Add lime juice, adobo seasoning and black pepper to taste. Add to chicken and combine to distribute all ingredients evenly. Taste for seasoning and correct, if necessary. Chill for 1 hour before serving.
• NOTE: Concerning the seasonings, I don't always add exactly the amounts given, it's all a matter of taste.
• Tip: I sometimes add a bit of sugar, if I went over too much on the lime juice or if I want a hint of sweetness. I add about 1/2 - 1 tsp sugar.
• Another Tip: If you go over too much on the salt, add a few more drops of lime juice. Both lime and lemon juice, make the saltiness disapear. Of course test it bit by bit when adding lemon or lime juice, because you don't want to over power with the juice flavor. This tip is one of the secrets of the restaurant trade.

FABULOUS PASTA SALAD

Steps:

• Combine first 8 ingredients in large bowl.
• Add salt and pepper and toss well.
• Pour on dressing, mix well.
• Sprinkle parsley on top.

FABULOUS FETA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, romaine, chicken and feta cheese. Drizzle with dressing and toss to coat.