Taco Salads are one of our favorite Healthier Family Meals, but I used to rely HEAVILY on the prepackaged Taco Seasonings at the store…until I realized how much cheaper it was to make at home!
Literally, this costs pennies compared to the mixes AND you can control the ingredients that go into it. I keep getting requests for this recipe on Instagram, because we use it all the time to make some of the meals I share over there:
- Taco Meat (ground beef, chicken, turkey, venison, even black beans or toasted quinoa)
- Seasoned Veggies
- Mexican Rice
- Shredded Crock Pot Chicken
- Grilled Chicken
Just multiply this seasoning recipe by 10 and store it in a Mason Jar, then you’ll be all set for quick easy meals. Eating healthy doesn’t have to complicated or time consuming – because we’re all busy right?!
Here’s the seasoning mix, along with a recipe for Taco Salads if that strikes your fancy! My son eats SO many more veggies this way, when I serve this as a “salad bar” and let him fill his own plate! It’s a great idea for dinner parties & picnics too 😍
TACO SALADS & SEASONING MIX
Serves 4 (approx. 3 cups each)
1 lb lean ground beef, turkey, chicken or venison, browned and drained
(sub 1 can black beans or chickpeas for plant based)
6 cups Romaine lettuce/spinach/salad greens
2 cups chopped veggies (onions, tomatoes, peppers, etc.)
2 cups salsa (low sugar/sodium preferred)
24 whole grain tortilla chips
1-1/3 cup shredded cheese if you aren’t dairy free
1 Tbsp chili powder
1-1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1/4 tsp coconut sugar (optional)
- Brown meat in a pan over medium heat, breaking into small pieces as it cooks.
- While meat is browning, prepare salads.
- Add 3/4 cup water and seasoning ingredients to cooked meat.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Top salads with 3/4 cup meat, 1/3 cup cheese, 1/2 cup salsa and 6 crunched up tortilla chips.
What’s your family’s favorite way to eat Tacos? Salad, soft shell or hard shell?
I looooove Chinese Food, but it doesn’t always love me back 😉
Making “fakeaway” at home is a great compromise when I’m craving Orange Chicken or General Tso’s. We don’t end up bloated, HANGRY and tired an hour later like we used to after getting traditional take out!
Even my husband likes this Healthier Sesame Chicken Lo Mein recipe, and he’s made many rounds through the Chinese buffets with me over the years. A quick shout out to the amazing Ree Drummond for inspiring this recipe! http://www.pioneerwoman.com (PS Isn’t her line of dishes SO CUTE?) ❤
I just added a few healthier twists to make this recipe fit into my cleaner eating plan! It’s amazing how much better you can feel when you just make some tweaks to your eating – HELLO extra energy!! And as a busy mom, I can use all the energy I can get 😉
SPICY SESAME LO MEIN CHICKEN
Total Time: 40 minutes Serves: 6
3 large chicken boneless, skinless chicken breasts
3 cups veggies cut into uniform sized pieces (broccoli, peppers, carrots, onions, etc.)
8 oz dry whole wheat or brown rice pasta
1/2 cup Braggs Liquid Aminos or Coconut Aminos (healthier version of soy sauce)
2 Tbsp. honey
8 cloves garlic, minced
3 Tbsp. rice vinegar
1 Tbsp. hot chili sesame oil (or sub regular sesame oil)
5 Tbsp. olive oil, divided
4 whole green onions, sliced thin (not necessary but pretty ;))
- Cut chicken into cubes and stir fry in 1 Tbsp. oil and pepper. Remove from pan.
- Cut veggies in uniform sized pieces and stir fry in 1 Tbsp. of oil. Once cooked, add chicken. Remove from heat.
- Cook noodles and drain.
- Whisk soy sauce, honey, garlic, rice vinegar, hot chili sesame oil and remaining 2Tbsp. olive oil together in a bowl. Taste and adjust ingredients as needed.
- Pour sauce over chicken/veggie mixture. Place over noodles and sprinkle with onions.
Adapted from http://www.ThePioneerWoman.com
What’s your favorite traditional Chinese dish, are you a Lo Mein fan or are you more into Fried Rice? (I have a healthier recipe for that too if you need it!!)
I’m a big fan of cooking one main meal, then reusing it multiple ways later in the week. We all have a million things to do, so why spend extra time in the kitchen if we don’t have to? This fajita-seasoned chicken can be used SO many different ways.
And you don’t need any expensive/processed packets of seasoning mix loaded with sugar, it’s super simple to make this marinade at home!!! #eatrealfood #feelrealgood
I grilled a triple batch up on a sunny Sunday after church, and we used it to make 4 MEALS that week!
1. CHICKEN FAJITAS – with Gluten Free brown rice tortillas and salsa
2. CHICKEN SALADS – leftover meat & veggies, served on salad, w/chips and salsa
3. CHICKEN BURRITO BOWLS – leftover meat & veggies, served over brown rice w/salsa
4. CHICKEN DINNER – leftover meat & veggies,with grilled pineapple & quinoa
All four meals were a hit with my toddler and hubby, AND they were super easy and healthy too!! #winwin Does your family love Fajitas too??
CLEAN EATING FAJITAS W/SEASONING
Serves: Approx. 6
¼ cup olive oil
2 Tbsp chili powder
2 Tbsp lime juice
2 Tbsp honey
2 Tbsp garlic powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
½ tsp sea salt
2 lbs boneless, skinless chicken breasts (or sub steak)
3 sweet onions, sliced
3 green peppers, sliced
2 tsp olive oil
- Whisk spices into 1/4 cup olive oil.
- Pour mixture over chicken and refrigerate several hours or overnight.
- Place sliced peppers and onions in foil, toss with 2 tsp oil and a dash of salt/pepper.
- Grill chicken and veggies for approximately 15-20 minutes. Or bake chicken in oven-safe dish sprayed with a bit of olive oil for 20-25 minutes at 400 degrees. Veggies will only take about 15-20 mins to bake
- Cut chicken strips, serve with veggies, tortillas, lettuce and salsa.
21 Day Fix Container Equivalent: 1/6 of recipe = 1 red, 1 green, 1 teaspoon
Easy, healthy meals are the best, especially when it involves a Crock Pot and little else 😉
But really there’s no point in planning a healthier meal if it isn’t TASTY too right? So all the recipes I share here on my blog, and in with my health coaching clients, need to fit that bill!
TIP: There’s an awesome All Natural Pulled Pork Loin I pick up at Walmart from Smithfield Naturals that is Hormone/Antibiotic/Preservative free. Usually I’ll get two and double this recipe so I can freeze extra for a busy night!
This recipe is gluten free and dairy free so it’s autoimmune/thyroid friendlier too! If you’re dealing with thyroid problems or other health issues, have you found a good eating plan to help you make progress in your health goals? Share below in the comments what is (or isn’t!) working for you!!
5 INGREDIENT HAWAIIAN PULLED PORK
2 lbs pork loin or roast
1 can crushed pineapple
1 small onion
¼ cup coconut aminos (or low sodium soy sauce)
½ tsp sea salt
Lightly coat crock pot with olive oil to prevent sticking.
Chop the onion in large chunks and place in the bottom of crock pot.
Lay pork on top of the onion.
Add crushed pineapple, coconut aminos and sea salt, and stir to combine.
Cook on low 6-7 hours.
Shred with two forks then EAT!
21 Day Fix Container Equivalent: ¾ cup = 1 red protein
I used to think I needed special seasoning packets or bottled blends to actually get some FLAVOR when I marinated meat.
But those pre-packaged marinades usually are full of sodium, sugar and not-so-healthy additives, so when I started eating cleaner to relieve my thyroid symptoms (low energy & metabolism, brain fog, etc.) I needed a way to spice up our meat WITHOUT relying on those seasoning packets!
This easy marinade has been a life saver!! It’s super quick and the meat ends up really moist (dry chicken is the WORST right?). You can pair your chicken with brown rice or sweet potato and veggies, or use it on salads, wraps, etc.
What’s your fave way to reuse leftover chicken? Share below in the comments section!
FAST & FLAVORFUL MARINATED CHICKEN
Yield: 6 servings
4 large or 6 small boneless skinless chicken breasts
1/4 cup apple cider vinegar
1/4 cup water
3 Tbsp olive oil
1 tsp garlic powder
1/4 tsp sea salt
1) Pound out chicken breasts and then poke holes in it with a fork on both sides.
2) Place chicken in a glass container or cake pan.
3) Mix up marinade and pour over chicken. Let sit for 1-4 hours!
4) Grill chicken for approximately 15-20 minutes. Or bake in oven-safe dish sprayed with a bit of olive oil for 20-25 minutes at 400 degrees.
21 Day Fix Container Equivalent: 1 red, 1 teaspoon