Thursday, July 18, 2013

Creamy Fajita Pasta

If you love fajitas and pasta... this recipe is definitely for you.  I love fajitas but I don't always want to spend the money on getting everything for fajitas, especially the chicken.  The other night I was really craving a creamy pasta and I remembered seeing a recipe online for fajita pasta.  I thought I would give it a try... and I am sure glad I did.  This is so much cheaper then making fajitas but you still get the delicious taste.

Serving size- 4-6 people
Recipe Adapted from: Picky Palate
Prep time: 5 minutes
Cook time: 40-50 minutes
Total time: 40-55 minutes


  • 1 box of  pasta ( I used spiral noodles  but you can use your favorite pasta, I probably would not use spaghetti )
  • 2 cups non-fat milk
  • 1 packet of fajita seasoning
  • 6 ounces of cream cheese (soft enough to mix)
  • 2 tablespoons of oil
  • 2 garlic gloves minced
  • 1 16 oz bag of frozen peppers and onions
  • 1 pound of chicken ( cut into bite size pieces)
  • 2 cups of shredded Mexican cheese
  • 1 14.5 oz can of black beans (drained)

  1. In a large pan add your oil, garlic, vegetables and chicken and cook till chicken is heated through.
  2. While chicken is cooking, cook your pasta according to directions.
  3. Once pasta is cooked drain and add to a large bowl. 
  4. Add your chicken mixture to the pasta.
  5. Add black beans to your pasta and mix.
  6. In the same pan you cooked your chicken add your cream cheese and milk.  Whisk until smooth.
  7. Add your Mexican cheese and stir till cheese is melted and your mixture has thickened.
  8. Add to your pasta and mix well.
  9. Enjoy!
Final Product

Tuesday, July 16, 2013

Homemade Empandadas

I have to start this off with saying how proud I was that I accomplished making these.  I am a HUGE Spanish food fan, but I have never made Spanish food because I never had it growing up, or saw anybody make it.  There is a little Spanish restaurant close to where I live that me and my boyfriend go to and I loved empandas the first time I had them.  My boyfriend was always asking me to make them but I never tried because I did not want to screw them up.  The other day I had some ground beef and had no idea what to make, and then my boyfriend said lets go to the store and get what we need to make empanadas.  I decided why not, if he knows how and he is going to help I should give it a try.  These are SO MUCH EASIER then I though they would be, they tasted just like ones I would get at restaurants and they were cheap.  My boyfriend was very pleased with the outcome and we will be making them again very soon.

Serving size: 1 pack of discos makes 10 empanadas
Prep time: 20-30 minutes
Cook time: 20 minutes
Total time: 40-50 minutes

  •  1 pound of ground beef
  • 1 small onion chopped
  • 1/4 cup of tomato sauce
  • 2 tablespoons of Sazon (if you are using the boxed Sazon use 1 packet)
  • 3 garlic cloves minced
  • 1/2 teaspoon of oregano
  • 1 package of GOYA Discos thawed (I used the orange ones but you can use whichever you prefer, make sure there are no broken discs and they are located in the fridge by where the international food section is at your grocery store)
  • 1.5 cups of Mexican cheese
  • 1/2 cup of vegetable oil for frying

  1. In a large pan add your ground beef and onions and cook until meat is browned.
  2. Drain any fat from pan.
  3. Once meat is browned  and drained add your tomato sauce, Sazon, Garlic and oregano and let simmer for 15 minutes.
  4. Place oil in pan and let warm.
  5.  On a flat surface, cover with flour and place your discos on the floured surface.
  6. Add about 1 tablespoon of meat mixture to each discos, and top with 1 tablespoon of cheese.

  1. Dip finger into water and moisten  the edge on half of the discos.
  2. Fold the discos in half and seal with fork.

  1. Add discos to oil and cook for about 3-5 minutes on each side until they are bubbly and brown.

  1. Serve with Spanish rice and enjoy =)

Final Product

Monday, July 8, 2013

Chili Stuffed Baked Potatoes

The other day I realized I had a couple of russet potatoes that I needed to use, and ground beef.  I really did not want to just make baked potatoes and meatloaf so I tried to think of something different.  My boyfriend suggested chili... and that is when I thought of baked potatoes with chili filling.  These were SO good, they were filling, easy and really cheap to make.

Serving size: This recipe served three people
Prep time: 10 Minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes


  • 3 russet potatoes
  • 1.5 cups shredded Mexican Cheese
  • 1/4 cup of butter
  • 2 tablespoons of Season all salt
  • 1/4 cup of olive oil
  •  3/4- 1 pound of ground beef
  • 1 tablespoon of olive oil
  • 1 small onion (chopped)
  • 6 garlic cloves (minced)
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • 1 tablespoon of oregano
  • 1 10 oz can of tomato paste
  • 2 14.5 oz can of kidney beans (drained)

  1.  Preheat the oven to 425 degrees F.
  2. In a bowl add your olive oil and season all
  3. Add your potatoes to bowl and coat potatoes
  4. Stick Potatoes on a cooking tray and place in oven for 1 hour (until fork can easily go inside)
  5. While potatoes are cooking place your oil, ground beef, onion and garlic in a pot over medium high heat and continue to cook till meat is browned.
  6. Add your seasonings, tomato paste and beans, and mix well.  Let mixture simmer till potatoes are done cooking
  7. Once potatoes are done, place them in fridge for about 10 minutes (or until cool enough to cut.)
  8. Cut potatoes lengthwise, and remove the insides of potato and place in a large bowl.
  9. Add 1/2 a cup of cheese, and your butter to the potatoes and mash until smooth.
  10. Sprinkle cheese into the skins, and then top with your potato mixture.
  11. Divide your chili evenly between potatoes, and top with remaining cheese
  12. Bake for another 10-12 minutes or until cheese is completely melted
  13. Enjoy!!
Final Product

Friday, July 5, 2013

Taco Flat Breads

Here is another AWESOME twist to tacos.  I saw this recipe and I thought it sounded really good, but I thought there was no way that it would taste like tacos, and I did not think it would be that filling.  Let me say I was STUFFED, I could barely finish my flat-bread.  They also tasted just like tacos.  I was really surprised how fast and easy these were, also they are a lot cheaper then making normal tacos.  I would definitely make this again instead of regular tacos.

Prep time:15 minutes
Cook time: 7 minutes
Total time:23-25 minutes
Recipe adapted from: Skinny Mom


  • 1 Pack of flat-breads (most come in pack of fives)
  • 1 Pound of ground beef
  • 1 Small onion diced
  • 1 Package of taco seasoning
  • 1 Jalapeno diced and seeded
  • 1 14.5 oz can of re-fried beans
  • 2 Cups of shredded Mexican cheese
  • 1 Cup shredded lettuce
  • Sour cream for topping
  • Salsa for topping

  1. Preheat oven to 350 degrees.
  2. In a large pan add your ground beef, onions, and jalapenos and cook until browned.
  3. Add onion, green chilies, and jalapenos and brown for 2-3 minutes.
  4. Add taco seasoning to your ground beef, and cook till water is almost all gone.
  5. Divide your re-fried beans evenly out on flat-breads, and spread covering flat-bread.
  6. Divide your ground beef evenly on flat-breads.
  7. Sprinkle cheese on top of ground beef.
  8. Place flat-breads  on a greased baking sheet
  9. Cook for 5-7 minutes until the cheese is melted
  10. Top flat-breads with desired topics.
  11. Enjoy!!
Final Product