Gluten Free Lentil Tacos

Starting off the New Year on a healthy foot?

This recipe is for you!

Lentil Tacos

The first time I made these delicious tacos we had this conversation at the dinner table:

 husband says "these tacos taste a little different, did you use hamburger?  They are good, just different".

"Haha," I said, "it's lentils!"

Lentils are a great food to add your diet.  

They are rich in iron and high in protein.  And the best part, low in calories and dirt-cheap.

They are a great meat replacement and are actually a staple in vegetarian cooking.

The issue that I was having when first experimenting with lentils is I couldn't find a good recipe that didn't taste "weird", "earthy" (not in a good way earthy, like granola, in an earthly way like dirt.), or ended up looking like someone threw-up all over dinner.

Sounds appetizing right.

Then I stumbled upon this recipe on Pinterest.

It sounded pretty good.  I decided to give them another try.

And I'm so glad I did.

The original method is to not mash/puree the lentils and then cook out the liquid.  I ran the lentils through the food processor to make them appear more and have the same texture as ground beef.  

And here's a time saving tip:

Instead of cooking the tortillas one at a time over the stove I placed 6 corn tortillas on a baking sheet.  I then sprinkled shredded cheddar cheese over the top and baked at 350 for about 10-15 minutes, until the cheese was melted and the edges looked crisp.  Not only delish but super fast too.

Or you can just cook the tortillas one at a time and sprinkle the cheese on with the rest of the toppings.

Gluten Free Lentil Tacos

2/3 cup chopped onion

1 clove minced garlic

1 t. oil

2/3 cup lentils

2 t. chili powder

1 1/4 t. cumin

3/4 t. oregano

1 2/3 cup chicken broth (or vegetable broth or water)

2/3 cup salsa

Corn tortillas

Shredded Lettuce

Chopped Tomato

Shredded Cheddar Cheese

Cubed Avocado or guacamole

Sour Cream

Saute the onion and garlic in the oil in a pot.  When tender add the spices, lentils and chicken broth.  Boil about 25 minutes or until lentils are tender. 

Put lentil mixture in the food processor or blender.  Add the salsa and blend together.  

Place mixture back into pot and simmer until the liquid is evaporated, stirring occasionally.

Serve with tortillas and desired toppings.

Gluten Free Chicken Chimichangas with Green Sauce

I know that there are lots of green sauced recipes out there, but I really liked this one for the creamy chicken filling.  

Yum.

You can fry or bake these for a healthier option.  I baked mine and they still turned out crisp and good.  I've included both options.

You can double this recipe to make 24 chimichangas.

Gluten Free Chicken Chimichangas with Green Sauce

1 recipe Gluten Free Cream of Chicken Soup

4 oz can diced green chiles

1/2 jalapeno pepper, seeded and chopped (optional, if you want a kick.  I didn't use)

2 T. fresh lime juice

4 oz cream cheese

4 oz Monterey Jack cheese, shredded

1 1/2 T. taco seasoning

1 lb chicken, cooked and shredded

12 corn tortillas

1/2 cup oil

4 oz cheddar cheese, shredded

4 green onions, chopped

1/2 cup sour cream

Make one Gluten Free cream of chicken soup mix.  (bring to a boil until thick).  Pour into a blender along with green chiles, jalapeno, and lime juice.  Puree until smooth.  Pour into a sauce pan and warm over medium-low heat.  

In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.  Fold in chicken.  

Heat tortillas over medium heat until they are "bend-y".

Divide mixture between the 12 tortillas.  

If frying, fold each tortilla into a rectangular packet around filling.  Heat the oil and fry chimichangas until golden brown.  Drain on paper towels.  Ladle warm sauce over each serving.

If baking, brush the tops of the tortillas with olive oil and bake for 25 minutes at 350 or until crisp.  Pour green sauce over each serving.

Top with cheddar cheese, green onions and sour cream.

Also try:

Gluten Free Honey Lime Enchiladas

Gluten Free Fish Tostadas with Chili Lime Cream

I'm on a lime kick these days.

I just can't get enough of the refreshing summer-y taste.

Love it.

These tostadas are different with the flavored sour cream and are a good way to add cabbage into your diet.

I baked the tortillas, but you can fry them as well, or buy actual tostada shells.

Gluten Free Fish Tostadas with Chili Lime Cream

1 lb. fresh tilapia

1/2 t. chili powder

1 lime, halved

1/2 cup sour cream

1/2 t. garlic powder

8 tostada shells

2 cups shredded cabbage

1 avocado, chopped into cubes

1 Roma tomato, chopped

Preheat broiler.  Sprinkle fish with 1/4 t. of the chili powder and 1/4 t. salt.  For the chili-lime cream, in a bowl squeeze 2 t. juice from half of the lime.  Stir in sour cream, garlic powder, and remaining chili powder; set aside.  Cut remaining lime half in wedges for serving.

Place fish on unheated greased broiler rack.  Place shells on baking sheet on the the lowest rack.  Broil fish 4 inches from heat 4-6 minutes per 1/2 inch thickness, until fish flakes easily with a fork.  Break in chunks.  Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, and lime.  

Also try:

Gluten Free Fish Tacos

or 

Gluten Free Fish Tacos with Avocado Sauce

Gluten Free Lime Chicken Tacos

Lime.

Yum.

You know it's going to be good if there's lime somewhere in the title.

The chicken is really easy, especially if you use your crockpot.

The ingredients are not what you expect, but come together really nicely.

I found the recipe on allrecipes.com

Gluten Free Lime Chicken Tacos

2-3 chicken breasts

2 T. red wine vinegar

1/2 lime, juiced

1 t. sugar

1/2 t. salt

1/2 t. pepper

2 green onions 

2 garlic cloves, minced

1 t. dried oregano

Saute chicken in a medium saucepan over medium-high heat for about 20 minutes.  Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.  Simmer for an extra 10 minutes.  Cut into cubes.

Or put chicken breasts in crockpot and add remaining ingredients.  Cook on low until chicken is cooked.  Shred chicken or cut into cubes.

Serve chicken with your favorite taco toppings:

corn tortillas

tomato

lettuce

shredded cheese

salsa 

sour cream

guacamole

Also try:

Gluten Free Salsa Chicken

Gluten Free Vegetarian Tostada

Ohhh, I'm too tired to cook...
Well, then it's time for
Vegetarian Tostadas

This is one of those meals that comes together really fast.  And even faster the second or third time you make them!

We like to eat these on Sundays after church when we are starving and muuuust eat, or die.  Ok, that was dramatic, but these do come in handy for when there's a little time to prepare.
The rice and beans freeze and reheat really nicely.  So I would suggest to make the rice before hand, when you have some time and store in the freezer.  Then when you are ready just reheat and you are good to go.  We can't eat an entire can of refried beans yet, but I know that when our little family gets a bigger we will be able to.  So I just freeze the remainder for the next time.

I love the black bean refried beans.  Never been much of a fan of the regular pinto.  These will change your life.  Well, at least your bean life.

I'm not giving exact measurements because it's up to you what you would like to have and how much you like on your tostada.

Gluten Free Vegetarian Tostada

Corn tortillas

Grated Cheddar Cheese

Canned Black Bean Refried Beans

Double recipe of gluten free Mexican Rice

Chopped tomato

Chopped red onion

Shredded lettuce

Sour Cream

Salsa

Preheat oven to 350.  Spray one side of corn tortilla.  Bake for several minutes or until starting to brown. Flip tortilla over and sprinkle on cheese.  Bake until cheese is melted and crisp.

Meanwhile heat beans in a small saucepan. 

Remove tortilla and layer with beans, rice, tomato, onion, lettuce, sour cream and salsa.

Freeze extra beans and rice.  Just reheat next time you are ready to use!

Lime Chicken Fajitas

This was our dinner table:

Lime Chicken Fajitas,

and they were dang good.

Betcha you are wishin' you were eating dinner over here, huh!

These fajitas were so good, so spicy, so full of flavor I will definately be making them again.

They come together really fast and easy, and would probably be even easier if you made the marinade a few hours before dinner, instead of the 30 minutes before, like I did.

Either way they are delish!

Enjoy!

Ohhh, how I love the smell of sauted onions and peppers!

Get the recipe with pictured instructions here by Dana, who got the recipe from Guy's Big Bites.

Fish Tacos

I went out on a limb on these...

but they turned out so good!

I think it would turn a non-fish eater into a fish-person!

Fish Tacos

1 medium mango, peeled and cubed

1/2 cup cubed avocado

1/4 cup chopped red onion

2 T. chopped, seeded jalapeno pepper

1 T. minced fresh cilantro

3 t. olive oil, divided

1 t. lemon juice

1 t. honey

2-4 tilapia fillets (I would do 1 per person)

1/2 t. salt

1/4 t. pepper

Lettuce

Tortillas

Hot sauce (I love the Cholula brand)

In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 t. oil, lemon juice, and honey; set aside. Brush fish with remaining oil; sprinkle with salt and pepper.

Grill tilapia, covered over medium high heat for 4-5 min. on each side or until fish flakes easily with a fork.

Serve fish with salsa, lettuce, tortillas, and hot sauce.

Fish Tacos with Avocado Sauce

Any time I see the word "avocado" in a recipe I know I have to make it.

Don't be fooled or turned away by the fish part- these tacos are delicious!

Fish Tacos with Avocado Sauce

1/4 c. lemon juice

1 T. olive or canola oil

1 lb halibut or tilapia fillets (I used tilapia)

Sauce:

2 medium avocados, divided

2 T. sour cream

2 T. mayonnaise

1/2 T. lime juice

1 garlic clove, minced

1/2 t. dill weed

1/8 t. cumin

1/8 t. dried oregano

Dash of cayenne pepper

Salsa:

1/2 roma tomato, seeded and chopped

1/4 small red onion, chopped

2 t. jalapeno pepper, more if you want it spicier

1 T. minced fresh cilantro

1 1/2 t. lime juice

1 garlic clove, minced

1/8 t. salt

In a large resealable bag, combine the lemon juice, oil and garlic. Add the fish; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Grill fish on med. heat for 4-5 minutes per side or until fish flakes easily with a fork. Break fish up into cubes.

Serve with tortillas, salsa and sauce.

Southwest Chicken Salad

I almost didn't make this recipe...

Why??

Because I feel like I have a TON of recipes that are like this one.

But this one is by far the best.

So glad I tried it.

Not only is it easy to put together, but it looks very pretty.

We had it as salad the first night, and nachos for lunch the next day.

Yum. The dressing makes it so good.

*The original recipe called for cubed rotisserie chicken. That would be easy, but I usually don't have one on hand. So I do is cook 4-5 chicken breasts {whatever will fit} in my crockpot. When cooked, I shred or cube the chicken and place it in plastic baggies, or tupperware {depending on how "green" I'm feeling} in about 1-2 cup servings and freeze what I don't need right away. It's fabulous.

*The recipe also calls for roasted red pepper. I had never roasted a pepper before, but decided to try it. It made a huge difference. I just washed and cut the pepper in half. Then take out the seeds. Place cut side down on aluminum foil. I then broiled the pepper for about 3-5 minutes. They burn quickly so after about the first 2 minutes I checked on them. You want them to have a roasted look- a little black but not burned to a crisp.

Southwest Chicken Salad

1 cup cubed rotisserie chicken, or 1 cup previously cooked chicken

1 cup frozen corn, thawed

1 cup canned black beans, rinsed and drained

1 chopped roasted red pepper

1 cup minced fresh cilantro

Dressing:

3 T. lime juice

3 T. canola oil

4 t. honey

2 t. cumin

1 t. salt

1 t. chili powder

1/2 t. pepper

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving.

Serve as a salad, a wrap or nachos.

Yum!

Honey Lime Enchiladas

The recipe for these yummy enchiladas were given to by a friend who found it on Taste the Joy. They are easy and so good! I have modified the recipe a little bit to make it GF. You will love the tangy green sauce, the kick of the chili powder and sweet honey taste...yum!

Honey Lime Enchiladas

6 T. honey

5 T. lime juice

1 T. chili powder

1/2 t. garlic powder

2-3 chicken breasts, cooked and shredded

10-12 corn tortilla

1 1/2 cups shredded cheddar cheese

8 oz green enchilada sauce (make sure it's GF, I like the La Victoria Brand)

1/2 cup fat-free sour cream

Mix the first 4 ingredients together and toss with the shredded chicken. Let marinate for at least 1/2 hour.

Cook the 10-12 tortillas in oil for about 30 seconds on each side. This will make the tortillas bendable and they will not get soggy.

Pour about 1/4 cup enchilada sauce on the bottom of a greased 8x8 baking pan. Fill tortillas with marinated chicken and cheese. (You will have left over chicken and cheese). Place filled tortillas in pan, seam side down.

After the tortillas are filled and placed in the dish, mix the leftover marinade and chicken, remaining enchilada sauce and sour cream together. Pour sauce of the top of the enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes or until bubbly and cheese is golden brown.

Mmmm, delish.

Black Bean Chicken

This spicy chicken is a great taco filler!

Add your favorite toppings, sour cream, cheese, guac...

I modified the original recipe, I think my version is a little more flavorful.

Black Bean Chicken

1 T. chili powder

1 t. ground cumin

1 t. pepper

1/4 t. salt

2 chicken breasts

2 t. canola oil

1 can black beans, drained and rinsed

1 cup frozen corn

1 cup salsa

2 cups cooked brown rice

Cut the chicken breasts into 1-inch cubes. Place cut chicken in a resealable bag.

Combine the chili powder, cumin, pepper and salt. Add to the chicken and shake until the chicken pieces are covered in spice.

Cook the chicken in the oil until no longer pink. Stir in the beans, corn, and salsa. Cover and cook over medium heat for 10-15 minutes.

Stir in the rice and serve with your favorite taco fixings!

Mexican Rice

This rice is the perfect side to any Mexican fiesta!

Mexican Rice

1 cup rice

3 T. butter

Chopped onions, to taste

1/2 cup tomato sauce (half the can)

2 cups chicken broth

1 T. fresh cilantro, minced

Mix together all ingredients, except for the cilantro. Simmer over the stove or cook in a rice cooker. When all liquid is absorbed, stir in the cilantro.

Salsa Chicken

This is the easiest recipe of all time.

And it's dang good.

Salsa Chicken

2-3 chicken breasts

Jar of your favorite salsa

Corn tortillas

Taco toppings: cheese, sour cream, avocado, etc. etc.

Place chicken breasts in bottom of your crockpot. (You can even put them in frozen! Just adjust the cooking time a little longer).

Pour salsa over the top of the chicken.

Cook on low for 6-8 hours.

Cook corn tortillas in a skillet over medium heat, turning every 20-30 seconds, or when golden brown and soft.

Shred chicken when finished cooking.

Make your delicious tacos and enjoy an easy night!

Red-Sauce Chicken Enchiladas

As we all know, Mexican-type food are one of the best for our diet, corn tortillas, cheese, beans, meat...

and we know it's delicious!

The problem is the sauce, either it's full of gluten or bland, blan, blahhh.

But here's a sauce recipe that is flavorful and almost as easy as opening a can!

This is one of my go-to recipes, hope it becomes one of yours!

Red-Sauce Chicken Enchiladas

I start by cooking chicken in the crockpot sprinkled with chili powder, cut up onions and minced garlic. When done, shred or cut into cubes. Add a drained and rinsed can of black beans and frozen corn.

Then, cook the tortillas. It makes them more "bend-y" so it's easy to roll the filling inside. I just spray the tortillas with cooking spray and cook them in a skillet until golden brown on both sides.

Grate 1 1/2 cups cheddar cheese.

Sauce:

2 T. chili powder

1 1/2 t. canola oil

1 cup chicken broth

1-2 cloves garlic, minced

1 1/2 T. cornstarch

1 cup water

In a saucepan, brown the chili powder in the oil over med. heat, stirring to keep from scorching. Add the broth and bring to a boil. Add the garlic and cornstarch dissolved in the cup of water. Stir constantly to keep from lumping. At this point, taste. If too spicy, add 1/2 cup of tomato sauce. (I usually don't, it just depends on what flavor and heat you like). Take off the heat.

Spread a thin layer of sauce on the bottom of a 9x13 pan. Fill a tortilla with a few tablespoonfuls of chicken/bean/corn mixture, cheese and sauce. Roll and place seam side down in the pan. Repeat until pan is full. (If there's any leftover chicken mixture I just sprinkle it over the top.) Pour the extra sauce over the top and sprinkle with the remaining cheese.

Bake at 350 for 25 minutes or until cheese is melted and sauce is bubbly.

Serve with rice, sour cream, guacamole, or your other favorite mexican toppings!

*The best part about this filling dinner, is you will probably have enough leftover for dinner the next night, giving you a night off!

Enjoy!

Killer Guacamole

When some friends have told me that they have never made guacamole, I was shocked!

This is one of life's greatest pleasures!

I got the original recipe from my mom a few years ago, but since have perfected it!

I hope you like it as much as we do.

Killer Guacamole

(this recipe can be doubled for larger crowds)

2 avocados, peeled and pit removed

1 T. lemon juice

1 garlic clove, minced

Sprinkle onion powder over the top

1/8 t. cumin (the secret ingredient)

2-3 drops hot sauce if you like a little heat

Mash to the desired consistency and eat with chips or your favorite Mexican dinner!

Lentils and Rice

This was my first time cooking lentils.

I think it was a spicy success!

It was good meatless, but it would also be very good with chicken.

Mexican Lentils and Rice

1 medium onion, chopped

2 garlic cloves, minced

1 T. olive oil

1 1/2 cups vegetable broth

1/2 cup dried lentils, rinse

1 T. chili powder

1 1/2 t. ground cumin

1 cup frozen corn

1 cup salsa

1/4 cup tomato paste

1 t. dried oregano

1 t. white vinegar

2 cups hot cooked brown rice

3/4 cup shredded cheddar cheese

In a large pan, saute onion and garlic in oil until tender.

Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until almost tender.

Stir in the corn, salsa, tomato paste, oregano, and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer. Stir in rice and cheese.

It was really good with cooked corn tortillas.

Cilantro Lime Basmati Rice

This rice is much better if mixed with burritos, tacos, salads, etc, than eaten alone. It's really lime-y. The flavor reminds me of Chipotle's rice, which is delicious. It's fast, easy and adds a nice touch to your fiesta!

Cilantro-Lime Basmati Rice

1 t. vegetable oil

2/3 cup white basmati rice

1 cup water

1/2 t. salt

Juice of 1 lime (or 2-3 T. bottled)

2 t. fresh cilantro, minced

In a saucepan, heat oil over low heat. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 min. Stir in minced cilantro and fluff with a fork.

Sweet Pork Burritos

If you like your burrito more sweet than spicy this is the recipe for you!

Remember to cook your corn tortilla in a frying pan for about 1 minute on each side just to brown. It makes the tortilla much more paletable!

Sweet Pork

{supposedly this is the Cafe Rio recipe}

3-4 lb. pork roast

16 oz. salsa, your favorite

1 can Coke, or diet Sprite

2 cups brown sugar

Put roast in crockpot and fill 1/2 ways with water. Cook on high for 5 hours. Drain 3/4 of the liquid. Cool pork slightly. Shred and put back in crockpot. Puree salsa, stir in brown sugar and coke then pour over shredded pork. Cook for 2-3 more hours.

Delicious with all your fav burrito toppings!