Taco Lettuce Wraps

Tuesdays are "Taco Tuesdays" for my family 
and I love to find new ways to enjoy Mexican food once a week! 
This is a very easy and delicious way to lighten up your taco night!

You'll Need- 

Taco Meat (click for my recipe)
Light Shredded Cheese
Iceberg, Boston Bibb, or Butter Lettuce 
Black Olives

Prepare your taco meat however you desire! I like to mix up the proteins...sometime I use beef and other times I use ground chicken or turkey, it's delicious all three ways! Grilled shrimp or fish would be great too! 

Rinse the whole lettuce leaves and pat dry, being careful not tear them. Next, wash and chop up all of the other veggies into small pieces... 

Next, just pile all of the yummy fillings into your lettuce leaves, roll up, and enjoy!! 

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Skinny Chicken and Broccoli Alfredo

I looove this healthy version of Chicken and Broccoli Alfredo!
Added Bonus -- It's SUPER easy to make!! 

You'll Need- 

1 box of frozen broccoli
grilled or roasted chicken tenders (4-5) 
Ragu's light parmesan alfredo sauce 
grated parmesan cheese
garlic powder
crushed red pepper
salt and pepper

This recipe (...if I can even call it that) is soooo easy! In a large bowl combine the cooked broccoli with the cooked chicken and desired amout of sauce, mix well. Season with garlic powder, crushed red pepper, and salt and pepper...garnish with parmesan cheese! 

I usually eat this with a piece of garlic bread or toasted pita but to make it a little heartier you could also add some cooked whole wheat pasta to the recipe! 

Mason Jar

The Mason Jar is a fun watering hole in midtown east that serves up an impressive selection of beer & bourbon...twenty beers on draft and twenty one bottled and also eighteen bourbon choices! The bar food isn't too shabby either! 

One of my friends had a restaurant.com gift card so we used it here on a girls night out! We ordered a bunch of appetizers to share and lots of drinkies to wash down the bar food! Here is what we had...

Fried Pickles...

These were cornmeal crusted rather than dipped in a batter like most. 
They were quite good and it was nice to enjoy them with less breading than usual! 

Mac & Cheese...

The Mac & Cheese was delicious! I LOVE when Mac & Cheese is made with shells because they give all that yummy gooey cheese a place to hide and biting into one that's chock full of cheesyness is the best!! 

Chicken Quesadilla...

The quesadilla was pretty standard but the tortillas were nice and crispy and it totally hit the spot! 

Buffalo Wings...

The wings were also good!Not too spicy so they were a crowd-pleaser for sure! 

None of the food was particularly worth RAVING about but it was a perfect place for our girls night... great friends, fun bar, and yummy snacks! 

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Kale and Brussels Sprout Salad

I LOVE this salad! 
(thanks Meagg for the recipe!) 

It's surprising how amazing and refreshing the raw brussels 
and kale are with the tart lemmony dressing. 
Make this salad into a meal by adding grilled chicken or shrimp! 

You'll Need - 
  • 1/4 cup fresh lemon juice (two lemons) 
  • 2 tablespoons dijon mustard
  • 1 tablespoon minced shallot
  • 1 garlic clove, finely grated
  • 2 large bunches of kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
  • 12 oz of brussels sprouts, shredded with a knife (I use 12-15 large brussels) 
  • 1/3 cup almonds with skins (or you can used chopped or sliced)
  • 1/2 cup olive oil 
  • 1 cup finely grated pecorino
  • freshly ground salt and pepper

Combine lemon juice, dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors mingle. Mix the sliced kale and shredded brussels sprouts in a large bowl.
  • Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

    Top the kale mixture with protein (if desired), almonds, and cheese...

    Add the dressing to the salad and toss to coat. Season lightly with salt and pepper. 

10 servings, 1 serving contains: 
Calories - 195.6
Fat - 15.3 (sat. 3.2)
Carbohydrates - 8.7
Dietary Fiber - 3.3
Protein - 8.1

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Dos Caminos

When I think Mexican food, my mind does not display a farmers market vegetable quesadilla, tuna ceviche, or black angus skirt steak – I picture big overstuffed burritos, gooey enchiladas, and smokey sizzling fajitas! So, needless to the concept of “upscale” Mexican food is not really something I seek out!

Both times I’ve been to Dos Caminos I’ve gone with my great friend Vicky! This time around we started with the house made guacamole which was by far the best thing we ate, and some of the best guac I've had in a long time! It’s also served with a trio of salsas & warm corn tortilla chips which were a nice addition! 

 I embraced the modern menu and went with the $17 fish tacos…because come on, fish tacos rock! These were grilled mahi-mahi topped with spicy slaw, smoked chile aioli, guacamole, in flour tortillas. They were good! Nothing extraordinary (especially for the price tag) but I did love the spicy slaw and the smokey aioli!

Vicky had the chicken taquitos...pulled chicken rolled in crispy corn tortillas, shaved lettuce, queso fresco, and tomatillo-avocado salsa. I had a bite, they were good, but nothing really newsworthy about them! 

The modern Mexican cuisine is served in a chic lounge setting with blaring music, dim lighting, and always packed full of swanky tequila drinkers. Not exactly my favorite scene but I’ve been, I've enjoyed myself! 

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Jalapeño Poppers

12 Jalapeño Peppers
4.5 oz Light Cream Cheese 
2 oz Shredded Low Fat Sharp Cheddar 
2 Eggs Beaten
1 Cup Panko Crumbs
1/2 Cup All Purpose Flour 
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Chili Powder
Salt & Pepper

Wearing rubber gloves, cut peppers in half lengthwise (I found this was much easier than cutting them the other direction) and scoop out the seeds and membrane.

Grab four bowls...in the first combine the cheeses, in the second beat the two eggs, in the third combine panko, paprika, chili powder, garlic powder, salt and pepper, and in the last add the flour. 

Stuff the peppers with the cheese mixture...

Dip the stuffed peppers in flour and refrigerate for about 10 minutes - or until the cheese is set.

Next, dip the floured peppers in the egg and then into the panko mixture...

Deep fry for a few minutes or bake in a 325 degree oven for about 20! 

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