Easy Taco Lentils

These go hand-in-hand in the EASY category with Easy Lentil Sloppy Joes (which has been a pretty big Pinterest hit and even got shared on someone else's blog!)

I'm all about the easy.  I've been working my normal job, I started a 2nd stay at home job for another ministry, I have a home based health and wellness business, and I help my hubby with his handmade business.  So easy and leftovers are a must at the moment.  But we still like tasty and try to stay on as healthy a track as possible.  I'll admit these aren't the super healthiest b/c the seasoning is a mix, but we do use the lower sodium in a pinch.  I haven't had the ambition to make my own taco seasoning... but feel free to sub your own preference of taco seasoning.

I love lentils.  They are super easy to cook (I hear you can buy them canned in a bigger city!), they taste great, and are so versatile!  They are a great substitute for ground meat but so far I've only used them, instead of meat, for sloppy joes, tacos, and in chili.


Easy Taco Lentils 
Ingredients:
Cooked Lentils
1 Packet Old El Paso low sodium Taco Seasoning
2/3 cup water

If you need to cook your lentils.  I cook about 1 cup of lentils in 2 cups of water.  This is about the equivalent of 1 lb and a half of ground meat.  (I always make too much for 2 people with left overs)

Instructions to cook lentils: 

• Sort 1 cup of lentils in a strainer to remove any stones or bad pieces
• rinse the lentils
• Add the lentils to 2 cups of water and bring to gentle boil on medium heat.  Lower heat to a simmer for 20 minutes or until desired texture.  If adding salt, wait until about 5 minutes left and lightly salt lentils.  
• When they are done, put back in strainer to drain excess water

Taco Lentils

• Put the cooked lentils to a frying pan
• Add the seasoning mix and 2/3 cup of water
• Follow the instructions on the seasoning packet.  (gently mix ingredients, bring to a boil, then turn temperature down to simmer for 3-5 minutes)
• Serve however you normally would with taco meat.

We can't stand store bought taco shells.  So last night, I put tortillas on a cookie sheet, added shredded cheese to half of the tortilla and melted the cheese in a 350 degree oven for about 5 minutes.  This put a light crunch on the tortilla to make it more solid for holding the fillings... (i.e. shredded lettuce, chopped tomatoes, onions, salsa, roasted pepper slices, sour cream).  I don't have pictures of our tacos from last night because we were starving and just dug in!  

I serve with either spanish rice or chips and salsa

Leftovers always make a great taco salad or nachos (pictured above)!

Husband approved!

Easy Creamy Tomato Tortellini Soup

There are tons of variations of this recipe on Pinterest.  This is not an original recipe, but I don't know who to tell you who should get the credit.  Also, I read the ingredients on a recipe then did my own thing.  But this is a recipe share that I think you'll LOVE! 

I love that this basically takes about 14 - 20 minutes to make and although the tortellini absorbs a ton of broth, this soup is still fabs as leftovers.  BONUS:  This yummy soup freezes too!  I put the extra leftovers in single serve containers and freeze for work lunches.  Did I mention this is a BONUS?

I hope you'll love this.  Feel free to make this your own and then let me know how you varied the recipe!

Easy Creamy Tomato Tortellini Soup 

Ingredients
6 cups chicken or vegetable broth
1 20 oz. package of Cheese Tortellini.  I use Buitoni from the refrigerated section
1 pint grape tomatoes (halved)
1/2 cup heavy cream
2/3 cup sun dried tomato or tomato basil pesto
1 pinch of red pepper flakes
salt & pepper (optional)

Directions

Bring your broth to a boil (TIP:  I halved the tomatoes while the broth came to a boil)

Add the tortellini and simmer on low/med for 7 minutes

Add the tomatoes and simmer for 2 more minutes

Add the cream, pesto, and red pepper flakes.  I did add a tad of pink salt and pepper

Let simmer for about 5 more minutes to reheat.

Enjoy!

A few variations, off the top of my head, would be to add spinach or other veggies or maybe change up the pesto!

Don't forget to let me know your variations!

Easy Lentil Sloppy Joes

Our attempts at eating mostly vegetarian continue after an all meat Sunday left me feeling like poo!
I will reiterate, that we have not gone 100% vegetarian... We actually enjoy eating meat.  I love a good burger, a yummy steak, and messy chicken wings.  But goodness!  I feel so much better eating plant protein over animal protein and that's my personal fact!

So where was I... oh! yes, vegetarian adventures.  As I am still not well since January, our vegetarian adventures are on the easy side.  So tonight even has crummy pictures... this extreme fatigue is REAL y'all.  Ugh.

But let's start with a little fun.  Does anyone know where Sloppy Joes originated?  I didn't!  But being naturally curious and a constant learner... I googled it!  I came across this great little article on the history of sloppy joes.  Check it out...  The History of Sloppy Joes by ionnutrition.com

So here's the super easy lentil sloppy joes.  If you prefer to make this meaty style, I've made these with ground chicken or as lean as possible ground beef (but ground chicken is very, very lean and tastes pretty good as a sloppy joe)

Easy Lentil Sloppy Joes
Ingredients:
Cooked Lentils
1 packet McCormick Sloppy Joes seasoning mix
1 1/4 cup water
6 oz. tomato paste
1/4 or 1/2 cup brown sugar (optional)

If you need to cook your lentils.  I cook about 1 cup of lentils in 2 cups of water.  This is about the equivalent of 1 lb and a half of ground meat.  (I always make too much for 2 people with left overs)

Instructions to cook lentils: 

• Sort 1 cup of lentils in a strainer to remove any stones or bad pieces
• rinse the lentils
• Add the lentils to 2 cups of water and bring to gentle boil on medium heat.  Lower heat to a simmer for 20 minutes or until desired texture.  If adding salt, wait until about 5 minutes left and lightly salt lentils.  
• When they are done, put back in strainer to drain excess water

Lentil Sloppy Joes

• Put the cooked lentils to a frying pan
• Add the seasoning mix, 1 1/4 cup of water, 6 oz of tomato paste, and brown sugar if adding it. 
• Follow the instructions on the seasoning packet.  (gently mix ingredients, bring to a boil, then turn temperature down to simmer for 10 minutes)
• Serve on your favorite bun and yum! 

Hubby even had seconds and said this was a keeper!

Yummy!

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Upcoming Posts Preview! Recipes, A Travel Post, and Exciting News

Hey y'all!  I've lost count on my days being sick!  I'm now in the waiting period of blood work results and making an appointment with an ENT possibly.  I actually developed sinus symptoms over the past month, but a 2nd round of antibiotics has done nothing to heal me.  I still have an elevated temp, painful swollen glands, and the extreme fatigue.

BUT, we are trying to still enjoy life as we can. We still have a trip coming up that we scheduled before I got sick.  I never dreamed I'd still feel ill by the time the trip rolled around.  At any rate, I'm excited to go and scheduled a day off from work, after we return, so that I can take a full rest day.

I'm trying to resume decent cooking again and have started the adventure of vegetarian cooking.  We are finding that we eat a lot of Latin inspired meals lately.  We are not full out vegetarian but we are discovering it to be agreeable to eat that way most days.

We've resumed getting out in the world a little.  The weather has warmed up here and there to enjoy sitting on our deck (which brings me great joy).  We started to slowly catch up on calendar items that have been put off since February, however; we are cautious as to how we spend my "tired" time and are avoiding emotionally and mentally draining situations. 

As you may know, over the past few years, it has been my goal to get us to better health (how ironic considering my current situation).  My biggest goals were to help my husband feel better from arthritis pain and sleep better with the restless legs.  Of course he needs to want to and do his own work to feel better and be healthy, but I try to give him the best tools that I can in the form of supplements and healthy meals.  I will share exciting news soon regarding something we decided to try for him that is HELPING!  Sleep is good my friends, especially when it's accompanied by less pain and comes from nature and not a chemical!

Stay tuned!  

Your Turn!  I'd love to hear what your favorite posts are.  I want to work harder to provide posts that you enjoy for find valuable. 

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Roasted Garlic Parmesan Chickpeas

Roasted chickpea pita with sliced cucumber, red onion, tomato, lettuce, and homemade tzatziki sauce

I mentioned in my Veggie Enchilada Lasagna recipe that we are trying to eat more "plant based" and less meat.  In an effort to maintain proper protein levels but incorporate great flavor and satiety, I found chickpeas and black beans may be our go-to protein during the week as we get started.

Roasted chickpeas are super easy and very versatile.  This recipe is for a Garlic Parmesan flavor but you could totally get creative with this on your seasonings, double the batch for a larger family, and the kids can help you mix the chickpeas and decide on the seasonings.

I don't have great pictures as putting these on a blog was a thought part way through.  We ate these with pitas, veggies, and homemade tzatziki sauce the first night.  I ate leftovers on a baked potato the next day.

Leftover roasted chickpeas on a baked potato with tzatziki sauce.  YUM!

This recipe is super easy, has minimal ingredients, fairly easy clean up, and minimal time.

Roasted Garlic Parmesan Chickpeas

Ingredients: 
Chickpeas - 1 Can (I used organic no salt added)
Olive Oil - 2 tbsp
Garlic Powder - 1 tsp
Onion Powder - 1 tsp
Grated Parmesan - 2 tbsp
Salt & Pepper to taste (optional)   I only used pepper as the Parmesan is salty to me

Preheat oven to 400 degrees and prepare a 9x13 glass baking dish or lipped baking tray.  Maybe lightly coat with spray oil to prevent some of the sticking I had or use more Olive Oil.

Drain and rinse the chickpeas and wrap them in paper towels to dry some.  After they are ready, put them in a small mixing bowl and add the olive oil, garlic powder, onion powder, grated parmesan, and salt and pepper if desired.

Mix gently and then put in your baking dish.

Place them in the 400 degree oven and time 10 minutes.  After 10 minutes, give them a gentle stir and then let them bake 10 more minutes.

Enjoy!



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