Tuesday, August 27, 2013

California Tacos

This is my 4th recipe in the H-E-B Meal Maker Challenge! To learn more about the competition and vote for my recipes visit the site here

Okay, I'm not sure if I am allowed to have a favorite recipe in this competition but if I were to be able to have one...these would be it. 

Let me explain.

While I was in college in Provo, Utah there was a restaurant that my friends and I loved to frequent freshman year....usually after midnight. Who else remembers Beto's? It was a hole in the wall fast food Mexican restaurant and honestly, some of my favorite memories during freshman year took place here. And all these memories center around the amazing California burritos they served: piping hot filling with potatoes, steak, and cheese in a homemade tortilla. I could have eaten those every day and I'm sure they didn't help me in trying to keep off the freshman fifteen!

I made these into tacos for this recipe because I feel like they are easier to eat and you eat less but still feel full. 

The featured ingredient this week is Egg Beaters and these are a great alternative to regular eggs since they are made from all egg whites. You still get the beautiful yellow color but without all the extra calories and cholesterol. When you are looking for a healthier option that is still flavorful and tastes like regular eggs, Egg Beaters are a great fit! Win win.



So pick up a container of egg beaters or look for the coupon above and be sure to vote for my California Tacos recipe by pinning it at heb.com/meals







California Tacos
The Apron Gal

Makes a dozen regular sized tacos or 4 burritos

Ingredients
1 pound pre-marinated flank steak (often called Carne Asada)
2 cups frozen cubed hashbrown potatoes
1.5 tablespoons butter
1 teaspoon salt, divided
1 cup Egg Beaters
1/2 cup pico de gallo
12 tortillas
1/2 cup grated cheese (Cheddar or Monterrey Jack)

Directions

Cook steak over medium high heat on the grill or using your grill pan or skillet. Cook steak 3 minutes on each side and then remove to a cutting board to let the meat rest for at least 5 minutes before slicing thinly and cutting into chunks. 

In a separate skillet sprayed with PAM, while the steak is resting, cook the frozen potatoes over medium heat with butter and salt for 10-12 minutes, stirring occasionally to prevent sticking. Remove the potatoes to a bowl and set aside.

Heat skillet to medium heat and spray with PAM before adding egg beaters and an additional 1/2 teaspoon salt. Stir constantly over medium heat for 1 minute to cook the eggs. Add pico de gallo, potatoes, cheese and chopped steak. Cook additional 2-3 minutes before removing from heat. 

Fill tortillas with filling and top with additional pico de gallo and cheese, if desired. 

Enjoy!


Sunday, August 18, 2013

Crock Pot BBQ Chicken Sliders

Are you looking for an easy weeknight meal? This meal is perfect for kids, adults and you could even make these for guests! It's also my third recipe in the Meal Maker Challenge! To learn all about it ready my previous post here.

H-E-B Natural Chicken Breasts are an affordable way to eat chicken that is antibiotic, additive and preservative free . Be sure to look for it with the green packaging in the meats section both this week and the next time you go grocery shopping at H-E-B!



I love meals like this where you can change things up based on your preferences! You can choose your favorite brand of barbeque sauce and whatever kind of roll you prefer. You could use mini hoagies like me (I thought they were too cute!) or of course use regular hoagie or kaiser rolls. Switch these up however you prefer. Remember that because chicken is so much leaner than a meat like pork, you will want to make sure you have a great topping to add both flavor and moisture. Cole slaw is a great way to do that. Since I was looking for an easy weeknight meal, I just picked up the H-E-B prepackaged cole slaw mix next to the other packaged salad mixes. I suggest one that isn't already mixed with the sauce so it stays nice and crisp until you want to use it. I loved the contrast of texture and the bright colors it brought to my sliders.

Be sure to vote for my recipes each week for YOUR chance to win great prizes as well as help me win! Visit heb.com/meals to pin my recipe and enter yourself (and me!) into the contest for $1,500 worth of prizes! **You must pin directly from heb.com/meals for your chance to win, not from this blog post. Sorry!





Crock Pot BBQ Chicken Sliders 
The Apron Gal

Makes around 12 mini hoagie sized rolls

Ingredients
2 pounds H-E-B Natural Chicken Breasts
1 cup barbecue sauce (I prefer Sweet Baby Ray's)
1/2 cup water

H-E-B 10 ounce coleslaw mix, prepared
12 mini hoagie sized rolls

Directions

Place chicken, water, and 1 cup barbecue sauce in the crock pot. Cook on low for 4-5 hours. Remove from crock pot and shred with two forks or place in a mixer with the paddle attachment for 20-30 seconds. Add additional barbecue sauce to your desired sauciness level.

Slice rolls in half and fill with shredded barbecue chicken. Top chicken with coleslaw.

Enjoy!

Prep time: less than 5 minutes  Cook time: 4-5 hours on low in the crock pot

Disclosure: I have received compensation, H-E-B promotional items and ConAgra products from H-E-B and ConAgra Foods for participating in this contest.

Sunday, August 11, 2013

Crock Pot Chili Dogs

I'm excited to share my second post in the H-E-B Meal Maker Challenge! Visit the official Meal Maker Challenge website to see other awesome bloggers' recipes and pin my to help me and YOU win great prizes!

This week's featured ingredient is Hunt's Diced Tomatoes. Which by the way, I use all the time anyways so these were an easy one! Check them out this wee at H-E-B since they are buy 2 get 1 FREE!


---

I know these are back to school foods and this may seem like summer food - but here in Texas they are often one in the same! Back to school barbeques and pool parties were a staple growing up and I looked forward to them wherever they were. The great thing about these chili dogs are that the chili takes less than 20 minutes to make, then sits in the crock pot all day, melding the flavors together beautifully. Then when you are ready for that barbeque, heat up the grill and cook up those hot dogs (I guess you could do chili burgers too!) before topping with this flavorful chili!

It will surely make you and your kids happy (even if they aren't happy to return to school) not to mention it's great to sneak in some tomatoes and corn into something so fun!

I hope your family enjoys this as much as mine did! (I don't have kids but my husband was ecstatic when I announced chili dogs for dinner. He is very much still a kid at heart!) If you love this recipe too, go pin it from this site! Your pin counts as a vote for me! Thanks friends!






Chili Dogs
The Apron Gal

Makes 12 chili dogs

Ingredients
1 pound ground turkey or beef
1 small onion, finely chopped
1 packet chili seasoning
3/4 teaspoon salt
1 can Hunt's Diced Tomatoes (14.5 ounces)
1 small can of corn
12 hot dogs
12 hot dog buns

optional grated cheese 

Directions

Spray a skillet with Pam and heat to medium before adding the chopped onion. Let the onion soften for 2-3 minutes before adding the ground turkey, tomatoes, salt and the chili seasoning. Cover the pan while browning the turkey, stirring occasionally. Let cook for 10-12 minutes until meat is browned and the chili has thickened slightly. Add the corn and let simmer an additional 2-3 minutes. Add the chili and 3/4 cup water to the crock pot. Cook on low for 6 hours or 2 hours on high. 

Grill hot dogs and top with chili and grated cheese, if desired. 

Enjoy! 

Disclosure: H-E-B provided me the weekly product to use to create my recipes. I am also receiving compensation from H-E-B for participation in their program. Please note I think this is a great program and wouldn't participate if I didn't support the products as well as the goals. I hope you enjoy my recipes and all my own opinions :)

Sunday, August 4, 2013

Mexican Meatballs

I'm so excited to share the first of my recipes in the H-E-B Meal Maker Challenge. If you missed my "sneak peek" last week then here's the deal:

As we all gear up for back to school and the busy fall season H-E-B and ConAgra Foods thought they would help give Moms (and everyone else too!) some quick and delicious meals.Each week we have a featured ingredient and 10 Texas bloggers each came up with their own meals centered on the featured ingredient. The only requirements were less than 7 ingredients and under 30 minutes. I am so lucky to be featured with some fabulous ladies and I can't wait to try their recipes too! Not only will you be getting great recipes from me for the next 5 weeks but you also have a chance to win up to $1,500 in prizes from H-E-B simply for pinning my recipes each day during the challenge. To learn more, visit heb.com/meals.

Have I mentioned that I have loved having someone pick out an ingredient for each meal for me? I wish I had that every day! It's like being on Chopped! It was so fun trying to create something unique other than just tacos or my go-to Tex Mex recipes!

This week's ingredient was H-E-B's specialty salsa that come in 3 flavors: Roasted Taqueria, Tomatillo and Smoky Citrus. I chose the Roasted flavor but feel free to try all of them!



I thought adding the salsa as the liquid to pork meatballs would be a great way to add both moisture and flavor. The roasted salsa was a great addition of flavor without being totally overwhelming. And I have to say, I think they turned out great. My husband couldn't stop eating these for days. He kept sneaking them as snacks and gladly took leftovers for lunch 2 days in a row! Winner all around in my book. 

Be sure to top with the fresh cilantro as it really brings a little freshness to the dish. Of course, these only call for 1/2 cup of the salsa so you can definitely use the rest to serve over tacos, taco salad, or just to eat with chips!

Be sure to vote for my recipes each week for YOUR chance to win great prizes as well as help me win! I'll be forever grateful! Visit heb.com/meals daily to pin my recipe and enter yourself (and me!) into the contest for $1,500 worth of prizes! **You must pin directly from heb.com/meals for your chance to win, not from this blog post. Sorry!







Mexican Meatballs
The Apron Gal

Makes 40 meatballs 

Ingredients
1.5 pounds ground pork
1 tube chorizo (9 ounces)
1/2 cup finely chopped onion
1 egg
1/2 cup H-E-B Roasted Taqueria Salsa
1 cup breadcrumbs 
Chopped cilantro for garnish

Directions

Cook the chorizo over medium high heat until cooked through-around 10 minutes. While the chorizo is cooking, combine pork, onion, egg, salsa and 1/2 cup bread crumbs and preheat the oven to 400 degrees. Once the chorizo is finished cooking, drain on a paper towel lined plate. 

Add the drained chorizo to pork mixture and shape into balls. Place the remaining 1/2 cup of breadcrumbs in a small bowl, coat each meatball in additional breadcrumbs before placing in mini muffin pan. 

Bake meatballs for 15-16 minutes, set on paper towels and cool slightly before serving. Top with chopped cilantro and serve over rice. 

Serve with additional salsa for dipping if desired.

Enjoy!

Disclosure: H-E-B provided me the weekly product to use to create my recipes. I am also receiving compensation from H-E-B for participation in their program. Please note I think this is a great program and wouldn't participate if I didn't support the products as well as the goals. I hope you enjoy my recipes and all my own opinions :)


in content ad

LinkWithin

Related Posts with Thumbnails