Mexican

4 Awesome Dinner Recipes For New Year’s Eve

Delicious new years eve dinner ideas

For New Year’s Eve these dinner recipes are just right

Our favorite time of the year is just around the corner. We can’t wait for the New Year’s Eve to arrive and this time we are prepared!

For this years special dinner, we have selected 4 delicious recipes to mark the ending of 2019 and the beginning of 2020.

 

Cheese Rava Cutlet

Let’s start off with this fantastic Indian recipe. These rava cutlets will simply melt in your mouth followed by a scrumptious creamy cheese. It’s the perfect light dinner recipe!

Cheese rava cutlet

Parmesan-Roasted Broccoli

Our next awesome recipe comes in a healthier form! This dish is so tasty and healthy at the same time, you’re gonna wanna make it more often. Creamy, yummy and healthy!

Parmesan roasted broccoli 1

Easy Swedish Meatballs

Presenting a recipe from the Swedish cuisine, tasty and healthy. These Swedish meatballs are easy to make and are the ideal recipe for a dinner.

Easy swedish meatballs

Cheesy Taco Sticks

Last but no least, a scrumptious light dinner recipe in the form of Taco sticks. They are delicious, buttered and stuffed with meat and cheese. Perfect as a snack or a dinner.

Cheesy taco sticks 1

There you have it! A handful of fantastic ideas for you to make this New Year’s Eve.

We know we definitely will! And we can’t wait for it to arrive.

Have fun and enjoy the upcoming holiday season everyone!

VEGETARIAN TORTILLA SOUP – CUISINE: TEX-MEX

Texas is known for its good food and many Mexican restaurants will serve you excellent dishes. But, until that some Texas visit why not try something new in your kitchen. Vegetarian tortilla soup is a great recipe for lunch or dinner.  For this delicious soup, you will need frozen corn, avocado, tomato, black bean, tortilla strips.  Enjoy the taste of all these ingredients perfectly mixed in the soup.

Check out the recipe below!

  1 9

Ingredients:

1 1/2 Tbsp olive oil

1 1/2 cups diced yellow onion

1 cup diced bell pepper (any color)

1/2 cup peeled and diced carrots

1 small jalapeno, seeded and diced (omit if you don’t like spicy)

1 Tbsp minced garlic

Salt and freshly ground black pepper

6 cups vegetable broth

1 (15 oz) can petite diced tomatoes

2 cups fresh or frozen corn

2 1/2 tsp chili powder

1 1/2 tsp ground cumin

2 (15 oz) cans black beans, drained and rinsed

1 Tbsp fresh lime juice

1/3 cup (slightly packed) chopped cilantro

1 avocado, sliced or diced

Queso fresco or shredded Mexican blend cheese, for serving (optional)

Directions:

Tortilla strips

8 (6-inch) corn tortillas

1 1/2 Tbsp olive oil

Instructions:

Preheat oven to 375 degrees. Heat 1 1/2 Tbsp olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot, and jalapeno and saute 4 minutes, add garlic and saute 1 minute longer.

Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes.

Add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice. While the soup is cooking brush sides of tortillas with the 1 1/2 Tbsp olive oil. Then layer tortillas in stacks of 4 and cut each stack in half, then cut into small strips.

Separate strips and spread onto a greased 18 by 13-inch rimmed baking sheet, working to place them in a single layer, season lightly with salt. Bake in preheated oven 6 minutes toss then spread back out and bake 4 – 7 minutes longer until crisp. Let cool.

If serving all of the soup right away, stir half of the tortilla strips into a soup (otherwise wait to stir strips in until reheating the soup).

Serve soup with avocado slices, cheese if desired and more tortilla strips on top.

 

You might like…

Scalloped Potatoes

7 Scrumptious Pizza Recipes For Keto Lovers

A little something for our pizza lovers out there who are also on a Keto diet. We have prepared some super-delicious recipes that you’ll absolutely adore!

Not only are they tasty, but are also really easy to make.

Check out the 7 scrumptious pizza recipes below:

1. Keto Pizza Pockets

A very easy Keto pizza recipe made simply of almond flour and mozzarela dough.

Source: Ditchthecarbs

2. Spicy Chicken and Pickled Jalapeno Pizza

Simple, yet delicious recipe that is a mix of spicy chicken and pickled jalapeno, making a wonderful Mexican-style pizza.

7 keto pizza recipes pin 3

Source: Mexicanplease

3. Low-Carb Deconstructed Pizza Casserole

Low-carb, super delicious pizza without any flour whatsoever!

Source: Kaynskitchen

4. Low-Carb Zucchini Pizza Boats

A delicious low-carb alternative for a pizza with fresh garlic, marinara and mozzarela. Mmm sounds good, doesn’t it?

Source: Gimmedelicious

5. Keto Fathead Pizza – BBQ Pulled Pork

For all BBQ sauce lovers, this Keto pizza recipe is the ideal one for you.

Source: Howtothisandthat

6. Best Low-Carb Cauliflower Pizza Crust Recipe

Another delicious variation for a Keto pizza by using cauliflower instead of regular flour.

7 keto pizza recipes pin 2

Source: Gimmedelicious

7. Low-Carb Pizza Rolls

A unique way of making Keto pizza. Instead of the regular shape and size pizza, why not roll it into little pieces for extended pleasures.

Source: Thesugarfreediva

Easy & Fast Main Dishes For Christmas

5 delicious christmas main dishes pin

Time to prepare yourself and make some nice lunch for Christmas. Or if you prefer, you can also cook the following recipes for dinner as well. Take a look at the next 5 recipes we have in store for you. They are highly nutritious and overly delicious.

Crock Pot Pasta

Our first recipe is a one pot meal. It’s cheesy and flavorful and you can easily prepare and cook it in your slow cooker.

Crock pot pasta 1

Homemade Style Fried Rice Recipe

A homemade recipe – fried rice which you mix with vegetables, eggs or meat, depending on your preferences.

Homemade fried rice

Baked Sausages With Potato & Gravy

How about a little classic – baked sausages in the oven with a little gravy and potato on the side.

Baked sausages with potato and gravy

Radish Cucumber Salad

Or if you prefer, a little healthier dish. It’s such a refreshing meal, perfect as your go-to detox-meal between busy weeks.

Radish cucumber salad

Instant Pot Shredded Chicken Tacos

Is there anything better than tortillas filled with fresh and healthy veggies, feta and chicken? Try this recipe and you’ll find out.

Chicken tacos

We hope you like our 5 recipes as main dishes for Christmas. If so, enjoy preparing and cooking them, and of course, feasting!

Happy holidays everyone!

Instant Pot Shredded Chicken Tacos

Instant pot chicken tacos

Instant Pot Shredded Chicken Tacos will be ready in 50 minutes, or even less if you use baked and freezed shredded chicken! Is there anything better than tortillas loaded with fresh and healthy veggies, feta and chicken! Me gusta mucho!

Ingredients

FOR THE CHICKEN:

  •  1 tablespoon extra-virgin olive oil — divided
  •  2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
  •  two teaspoons kosher salt — divided
  •  1/2 teaspoon black pepper
  •  one small yellow onion — or 1/2 large yellow onion, thinly sliced
  •  4 cloves garlic — minced
  •  2 teaspoons chili powder
  •  3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
  •  one can diced tomatoes in their juices — (14 ounces)
  •  1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

  •  1 ripe avocado — peeled and pitted
  •  3/4 cup nonfat plain Greek yogurt
  •  2-4 tablespoons fresh lime juice
  •  1/4 teaspoon kosher salt

FOR SERVING:

  •  Old El Paso Stand & Stuff Taco Shells
  •  Any other bonus toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

Instant pot chicken tacos recipe

Instructions

  1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
  2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
  3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.

Phase II

  1. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
  2. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
  3. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
  4. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

If you enjoyed this recipe, you will love our Instant Pot Mashed Potatoes.

Nutritional Info

Instant pot chicken tacos nutritional info

Mexican Stuffed Peppers

Mexican stuffed peppers

Peppers are mostly composed of water and a small amount of carbs, protein and fats. Peppers are also rich in Vitamins C, B6, E, E, Potassium and Folate. Also it’s worth noting that peppers keep their vitamins even after being frozen for 6 months!

The classic and filling Stuffed Peppers recipe is a mix of traditional dish and a spicy Mexican food. You can freeze these peppers for up to three months and just reheat (on low temperature setting) when you are ready to eat.

Ingredients

FOR THE STUFFED PEPPERS:

  •  4 large bell peppers — any colors you like (our favorites were the red & green)
  •  2 teaspoons extra virgin olive oil
  •  1 pound ground chicken — or turkey (I used chicken)
  •  one tablespoon ground chili powder
  •  1 teaspoon ground cumin
  •  one teaspoon garlic powder
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  one can fire-roasted diced tomatoes — with juices, 14 ounces
  •  1 1/2 cups cooked brown rice — quinoa or cauliflower rice
  •  one and a fourth cup shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)

FOR SERVING:

  •  Sliced avocado
  •  Chopped fresh cilantro
  •  Salsa
  •  Sour cream — or plain Greek yogurt
  •  Freshly squeezed lime juice

Mexican stuffed peppers recipe

Instructions

  • Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
  • Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  • Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
  • Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

For a perfect snack check out our protein bar recipe. Peanut Butter Protein Bars

Nutritional Info

Mexican stuffed peppers nutritional info