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Posts Tagged ‘#humpday’

Putting everything in one pan is always my favorite way to make a meal but all of the recipes I find ALWAYS include pasta. Now I love carbs don’t get me wrong but sometimes I want to mix it up a little. Here are some easy one-dish meal ideas that’ll be sure to add variety to your dinner table!

Cilantro Lime Shrimp & Rice

20-Minute Cilantro Lime Shrimp & Rice

Turkey Sausage Jalapeno White Bean Chili

Turkey Sausage Jalapeño White Bean Chili

Garlic Butter Chicken and Potatoes

Garlic Butter Chicken and Potatoes

Chicken Tortilla Casserole

Chicken Tortilla Casserole

Chicken and Mushroom Pot Pie

Skillet Chicken and Mushroom Pot Pie

Stove Top Enchiladas

One-Pot Stove Top Enchiladas

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Happy Wednesday followers! I’m going to switch to my real estate side for a second and let you know about two AMAZING properties I have available RIGHT NOW!

Contact Info: kathydelacruz@remax.net

1137 Leona St. Austin, TX 78702 $324,900

BEAUTIFUL 3 BEDROOM 1 BATH HOME LOCATED IN THE HOTTEST 78702 AREA!

GetMedia

3 Bedroom 1 Bath ~ Home Located in Hottest Area to Live ~ Zip 78702! Minutes from Downtown…. INVESTOR SPECIAL! Perfectly located in Redeveloped East Austin. ~ Solid Home ~ Open Floor Plan~ Appliances w/Convey ~ Large Front Porch, Huge Lot with Amazing Trees ~ Attached Storage Room. Note, Personal Items Inside the Home will be Removed Prior to Closing. Ton of Potential ~ Come Check It Out!

Directions: From IH 35, turn left onto E 11th St/Mesquite St, slight left onto Rosewood Ave, turn right onto Leona St and destination will be on the left.


LARGE .178 ACRE (7,754 SQFT) LOT AVAILABLE AND READY FOR NEW CONSTRUCTION!
1145 1/2 Poquito St., Austin, TX 78702 $265,000

lot 1

LARGE 0.178 (45X173) ACRE LOT AVAILABLE READY FOR NEW CONSTRUCTION! LOCATED IN THE HOTTEST, SOUGHT AFTER 78702 AREA!

Directions: From I-35. Head east on 12th street. Turn right onto Chicon St. Turn left onto Rosewood Ave. Turn right onto Poquito st. The lot is located on the left.

If you or someone you know may be interested in either of these properties feel free to contact me! Don’t like these? Well I have many properties listed that I would love to show you or if you have any real estate needs at all I would be happy to help. Happy Hump Day everyone!

Your Realtor and Friend for Life!

~ Kathy

Contact Me: kathydelacruz@remax.net

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workout_wednesday

Happy Wednesday everyone! It’s the middle of the week and motivation is scarce and whatever you have left is dedicated to getting through the rest of the week. Trust me, I’ve been there but this leaves no motivation left to get up and be active. Being healthy is so much more than eating right but about taking care of yourself physically and mentally as well. If you can find just an ounce of motivation today, I have here a workout for you that you can easily do at home and with no equipment required. Take 30 minutes out of your day to take care of you, after all you deserve it. Have a fantastic Wednesday everyone

Fitness at Home

30 Jumping Jacks

5 Pushups

25 High Knees

7 Burpees

10 Crunches

7 Squats

5 Pushups

10 Crunches

5 Pushups

7 Squats

30 Jumping Jacks

1 Minute Wall Sit

5 Pushups

25 High Knees

Repeat 3-5 times for Max Results

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Now don’t get too excited. As much as I would love to treat all of my followers to a delicious dinner, like many of you, I too am always on the go. By the time I get home I am exhausted and I don’t want to make dinner let alone think about what to cook. But lucky for you all, I have taken the second part of that equation into my hands and have provided you with a delicious recipe to make for dinner tonight. And before you say anything, of course it’s healthy too!

Santa Fe Turkey Stuffed Peppers

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Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

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High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice would be perfect!

Ingredients

For the filling:

  • 1/2 lb 99% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 3 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • kosher salt to taste

For the peppers:

  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
  • 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

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Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Covertight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

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I know the saying goes “Taco Tuesday” but these tacos are so good that I had to share them with you today.

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These salmon tacos with cilantro-lime slaw are so good they’re making my mouth water just thinking about them. The cilantro- lime slaw is paired with a sriracha aioli. The sweet, tangy slaw is perfectly balanced against the smoked juicy salmon and the spicy aioli. I recommend making the slaw and aioli ahead of time so the flavors have time to blend and then when dinner time rolls around all you will have to do is prepare the salmon. I hope you enjoy these fabulous tacos as much as I did!

Salmon Tacos with Cilantro-Slaw

Ingredients
Cilantro-Lime Slaw Ingredients:
  • 3/4 cup mayonnaise
  • fresh lime juice from half a lime
  • 1/2 teaspoon rice vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons Sriracha
  • 4 teaspoons Swerve sweetener (or sugar if you prefer)
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 red onion, very finely minced
  • about 5 1/4 cups slaw mix (bagged cabbage and carrot shreds)
Sriracha Aioli Ingredients:
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha
  • fresh lime juice from half a lime
  • 1/2 teaspoon cumin
  • 1 teaspoon Swerve sweetener (or sugar if you prefer)
  • pinch salt
Taco Ingredients:
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1 pound salmon
  • 2 tablespoons olive oil
  • 8-9 low-carb tortillas (I use Mama Lupe’s; or corn tortillas if you prefer)
  • chopped cilantro
  • sliced jalapeños, for topping
Instructions
  1. Make the Cilantro-Lime Slaw: (Note: It’s best if you can prepare the slaw and Sriracha Aioli a few hours to a full day in advance.) In a medium bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and Swerve sweetener until the sweetener is dissolved. In a large bowl, toss the cilantro, red onion, and slaw mix together to mix. Add the mayonnaise mixture about a cup at a time, tossing as you go, until all your vegetables are coated to your preference. I ended up adding all my dressing, but could’ve probably used a little less. Cover tightly and chill until ready to serve tacos.
  2. Make the Sriracha Aioli: Whisk together the Sriracha aioli ingredients and cover tightly. Chill until ready to serve tacos.
  3. Make the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon (on both sides if it’s skinless, but on just the exposed side if it’s skin-on.) Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
  4. Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeño, and a drizzle of Sriracha aioli.

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