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Need easy (and cheap) dinner ideas
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<blockquote data-quote="Copabanana" data-source="post: 693582" data-attributes="member: 18958"><p>Now that I am back to work I am on a Taco binge. Except I make healthy ones.</p><p></p><p>This is it:</p><p>Rotate each night of the week between fish, shrimp, tiny beef pieces (asada), chicken, and pork (I like Pastor marinade). You do need not a lot of meat so it is cheap. I buy vegetables, most of them, at the 99 cent store, or the Mexican market.</p><p></p><p>You can freeze meal size bags of cut up meat/fish/protein and put a little bit of made ahead marinades in the bag. As the meat defrosts in the fridge it will marinate overnight and through the day. You can look up easy marinades on the internet and use the same one to marinate several types of meat. It will taste differently.</p><p></p><p>I shred cabbage, dice cilantro, chop tomatoes and chop onions (separately in bowls) to put on the heated tortillas with the meat and I grate cheese. I like cheddar. But most any cheese will do (fresh mexican or jack or Mozzarella, would be good.)</p><p></p><p>I use lots of chopped vegetables and not much meat and it is really like salad on a tortilla. I have a comal (griddle) for the tortillas. So I have two pans going at once. For maybe 5 minutes. You could also grill the meat.</p><p></p><p>I bought a pint of salsa verde and a pint of red salsa at a good mexican joint, but the food is so good it really does not need it. And that is it.</p><p></p><p>M scarfs this up. We love it. The change of meats make it a variety. It is quick as the meat fries quickly. It is hot food but simple. You are cooking only the meat, if you don't count heating the tortillas.</p><p></p><p>I like flour tortillas (not authentic), M both corn and flour.</p><p></p><p>The same principle would work, by doing the same thing, except steaming rice, and making salad dressing for chopped vegetables.</p><p></p><p>Fresh salad dressing is easy: For one night, put extra virgin olive oil in a small bowl. Maybe one third a cup. Depending on taste add garlic cloves (I use 3), smashed, and maybe 2 T Balsamic Vinegar or good white or red vinegar or even apple cider vinegar or lemon juice. Add kosher salt to taste or regular salt. Let sit for 20 minutes or so and take out the garlic. Mix a little and put on your salad.</p><p></p><p>As far as the kids liking this, who cares? This is healthy, delicious, fresh, pure food. They eat the part of it they like, or it is on them.</p><p></p><p>PS I do not fry the tacos until they are crispy crunchy. We eat them soft. This only requires heating a cast iron griddle type pan until hot (no grease or fat). You will see slight ridges on one side. They will not stick if you put the ridge side down on a quite hot comal/griddle. They heat quickly so watch them. You want them soft but quite hot. Be authentic by wrapping the hot tortillas in a pretty and clean dish towel that you reserve for this use.</p></blockquote><p></p>
[QUOTE="Copabanana, post: 693582, member: 18958"] Now that I am back to work I am on a Taco binge. Except I make healthy ones. This is it: Rotate each night of the week between fish, shrimp, tiny beef pieces (asada), chicken, and pork (I like Pastor marinade). You do need not a lot of meat so it is cheap. I buy vegetables, most of them, at the 99 cent store, or the Mexican market. You can freeze meal size bags of cut up meat/fish/protein and put a little bit of made ahead marinades in the bag. As the meat defrosts in the fridge it will marinate overnight and through the day. You can look up easy marinades on the internet and use the same one to marinate several types of meat. It will taste differently. I shred cabbage, dice cilantro, chop tomatoes and chop onions (separately in bowls) to put on the heated tortillas with the meat and I grate cheese. I like cheddar. But most any cheese will do (fresh mexican or jack or Mozzarella, would be good.) I use lots of chopped vegetables and not much meat and it is really like salad on a tortilla. I have a comal (griddle) for the tortillas. So I have two pans going at once. For maybe 5 minutes. You could also grill the meat. I bought a pint of salsa verde and a pint of red salsa at a good mexican joint, but the food is so good it really does not need it. And that is it. M scarfs this up. We love it. The change of meats make it a variety. It is quick as the meat fries quickly. It is hot food but simple. You are cooking only the meat, if you don't count heating the tortillas. I like flour tortillas (not authentic), M both corn and flour. The same principle would work, by doing the same thing, except steaming rice, and making salad dressing for chopped vegetables. Fresh salad dressing is easy: For one night, put extra virgin olive oil in a small bowl. Maybe one third a cup. Depending on taste add garlic cloves (I use 3), smashed, and maybe 2 T Balsamic Vinegar or good white or red vinegar or even apple cider vinegar or lemon juice. Add kosher salt to taste or regular salt. Let sit for 20 minutes or so and take out the garlic. Mix a little and put on your salad. As far as the kids liking this, who cares? This is healthy, delicious, fresh, pure food. They eat the part of it they like, or it is on them. PS I do not fry the tacos until they are crispy crunchy. We eat them soft. This only requires heating a cast iron griddle type pan until hot (no grease or fat). You will see slight ridges on one side. They will not stick if you put the ridge side down on a quite hot comal/griddle. They heat quickly so watch them. You want them soft but quite hot. Be authentic by wrapping the hot tortillas in a pretty and clean dish towel that you reserve for this use. [/QUOTE]
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