I have once again realized that there is too much meat in my diet and not enough “5 a day”. This is thanks to my husband who is a die hard meat and potatoes man. He would make a great German. lol!
I realized, as I was planning this week’s meals, that everyone of them had beef! There is hamburgers,cheeseburger macaroni, steak, and tacos . Ugh! My body really doesn’t like it when I eat that much meat! I tend to feel heavy and irritable. Plus, my digestive system gets all screwed up.
I definitely am in need of new meal plans. If anyone has great ideas for quick and easy dinner meals, please share. 🙂
So, tonight is my family’s Mexican Tuesday dinner. Not purposely planned this way, but we usually have mexican food on this day. Good, yummy tacos. I fry my own corn tortillas in canola oil. And usually, for myself, I make black beans mixed with taco seasoning in place of ground beef. Tonight, I wanted something a little different.
Googled my way around (what would I do without Google?)… and found a fantastic recipe! This is a great match to ground beef. Try it on your friends, significant other… I bet they will like it. Lentils offer a great earthy flavor. The only thing I would change, is decreasing the amount of chili powder. Next time, I will probably use 1tsp. It was rather spicy using 2 teaspoons. But, it could have also been the type of chili powder I was using.
This recipe will definitely become a part of my personal ecclectic cookbook! Enjoy!
Prep Time: 10 MinutesCook Time: 35 Minutes
Ready In: 45 MinutesYields: 4 servings
“When my husband’s cholesterol numbers rose, I quickly lowered the fat in our family’s diet. Finding dishes that were healthy for him and yummy for our five children was a challenge,’ admits Michelle Thomas from Bangor, Maine. ‘This fun taco recipe was a huge hit with everyone.'”
2/3 cup finely chopped onion
2/3 garlic clove, minced
3/4 teaspoon canola oil
2/3 cup dried lentils, rinsed
2 teaspoons chili powder *spicy
1-1/4 teaspoons ground cumin
3/4 teaspoon dried oregano
1-2/3 cups chicken or vegetable broth
2/3 cup salsa
8 taco shells
1 cup shredded lettuce
2/3 cup chopped fresh tomato
1 cup shredded reduced-fat
1/4 cup fat free sour cream
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.