Category Archives: Mexican
Chicken taco bowl. 3/30/21
Because we wanted a little more flexibility in regard to our eating matzoh, we decided to pitch the tortillas and go with a taco bowl and eat some matzoh on the side. We started with some rotisserie chicken breast that … Continue reading
All-American taco dinner. 2/28/21
In 2016 we were all threatened, much to our glee, with a taco truck on every corner if we voted for the wrong candidate. Tacos like hamburgers, hot dogs, and pizza have become an American staple served weekly to our children, … Continue reading
Shrimp fajitas. 2/19/21
Shrimp are such versatile ingredients and lend themselves to many different cuisines. You could take an Italian route with shrimp scampi or a Chinese one with shrimp stir-fry. Tonight we decided to go Mexican with shrimp fajitas with corn tortillas … Continue reading
LFD, Shrimp fajitas, spicy black beans, rice. 1/31/21
What a filling and tasty dinner made mostly from bits and pieces left over in the fridge from this week’s menu. I used this recipe from healthyfitnessmeals.com. Changes we made to the recipe were lime juice in the shrimp/veg mixture, … Continue reading
BFD, Egg, kale, and refried beans tostada. 1/17/21
Sunday’s Breakfast For Dinner was so enjoyable that after I cleaned my plate for the first time, I retooled and made a second tostada. I really enjoyed the contrasting flavors, spiciness from the salsa, bitterness from the wilted greens, and … Continue reading
BFD Mexican influenced Breakfast for Dinner. 1/3/21
I am thinking that I might continue the ethnic theme for these BFDs, at least for a while. I can imagine doing an Indian inspired or Chinese inspired take on my egg-based dishes. Keeping meals interesting as well as colorful … Continue reading
Easy tostada. 12/30/20
Our nearby Costco has 2 pound bags of boneless rotisserie chicken breasts. I assume that the leftover rotisserie chickens get taken apart for more revenue producing products. Once I am home with my bag of chicken I divide it into … Continue reading
Chicken enchiladas, rice, beans. 10/21/20
Tired of taco night? Of course not! But here is an easy Mexican change-up. Tonight we made chicken enchiladas, tomato-y rice, and spicy black beans. To make things really easy I used precooked chicken breast strips that I shredded (a … Continue reading
Shrimp tostadas. 10/16/20
We originally decided to have shrimp tacos because I had bought a mango that now felt ripe and did not want to waste it. When I made the salsa, though, the mango turned out to be not ripe but green … Continue reading
Vegan/vegetarian chili. 10/2-3/20
Unfortunately this chili looks better than it tastes. I tried a new recipe and the spices turned out gritty. The instructions had me putting them in too late in the cooking. They needed to be added with the oil towards … Continue reading
