Have you ever started to make tacos for dinner and then suddenly realized that you’re completely out of those little packets of taco seasoning? Well, necessity is the mother of invention as they say. Last time I found myself in this predicament I got super frustrated (I mean my whole dinner plan was ruined after all)..and then I thought surely I could make my own taco seasoning? Thankfully, a quick Pinterest search for homemade taco seasoning totally saved me and I was on my way in no time. How did we ever live without Pinterest? I’ve now made this seasoning a couple of times and realized it was about time I shared it.
This taco seasoning was super quick to throw together and we now have a little container of the mix ready to go. I love knowing what all is going into our food and this homemade taco seasoning mix packs the perfect flavor for our Tex-Mex inspired dishes. And who doesn’t like saving a little money?
I don’t think we’ll be going back to the taco packets anytime soon. So the next time tacos are on the menu make your own taco seasoning and let us know what you think!
2 tsp chili powder
1 1/4 tsp cumin
1 tsp paprika
1 tsp onion powder
3/4 tsp garlic powder
1/2 tsp sea salt
dash crushed red pepper flakes
Mix all ingredients together.
Use as little or as much seasoning as desired.
* Makes about 3 Tablespoons. I tripled the recipe to store in an airtight container until the next time we need it.
Oh this soup. I love this Italian summer vegetable soup. Hands down the best soup I’ve ever made up totally on the fly with ingredients I managed to scrounge up from the pantry and fridge. It helped that we had a few veggies leftover from our recent farmers market haul…
On another note, why is soup so darn difficult to photograph well? I have yet to meet a photogenic soup, and this one is no exception…but the flavor you guys. This soup is bursting with fresh, veggie flavor. It manages to be both light and hearty all at the same time. From the first spoonful, I was hooked. We will definitely be adding this to the collection of favorite recipes.
1 box & 1 can beef broth
1.5 cups water
1 tsp onion powder (could sub for some fresh, chopped onion)
4 cloves minced garlic
1/2 tsp oregano
fresh ground black pepper
1/2 can cannellini beans (white kidney beans), drained & rinsed
1 large tomato diced
roasted veggies (I roasted some eggplant and zucchini with garlic, olive oil, salt and pepper)
1 cup ditalini pasta
1/3 cup shredded parmesan
parmesan rind (optional, but gives some nice added flavor)
Roast veggies and set aside.
Combine all ingredients except for the pasta in large pot (I love to use our dutch oven for soups) and bring to medium-high heat. Let cook for 15-20 minutes.
Add pasta and continue cooking soup until pasta is al dente.
Remove Parmesan rind.
Serve it up and let cool for a few minutes before entering soup heaven.
I’ve been sharing our weekly meal plans from time to time on the Moore Cookin’ Instagram, but it finally dawned on me that I should be sharing them on here too. I’ve been inspired by too many other food bloggers meal plans to not share. You never know when your little old meal plan of family favorites could save someone from their very own dinner rut.
I used to think that meal planning looked like too much work and that it would take all of the fun out of cooking if I had a plan laid out. Over months of meal planning for a couple of weeks and then falling off the wagon — off and on and off and on again, I can definitively say that I love meal planning!
The work you put into it is totally worth it and I love not having to rack my brain to figure out something to make for dinner when it’s a half hour before we’re supposed to be eating, I’m exhausted after a full day’s work and my almost 2 year old is throwing a tantrum or trying to climb the kitchen table again. In those moments I just want to give up and say “That’s it! Chicken nuggets for all!”. Meal planning makes for far fewer of those nights and I am all for that!
Even if you don’t stick to making each meal the night that you planned, at the very least you have 5-7 options for dinner and all of the groceries to make those dishes sitting in your pantry and fridge. You won’t be left staring at fridge or pantry of randomness with no clue what you could possibly make.
If you’re worried about things getting boring, leave a day open without a meal and mind. A meal plan has to be flexible. I often leave Saturday open so that I can pick up whatever we decide to make at the store that day. It’s also nice to not have to worry about leftovers, so Saturday nights tend to work best for us. Just do what works best for you.
And finally, on to this week’s meal plan…
Monday: Grilled chicken with garlic mashed potatoes and green beans
Tuesday: Chicken Tortilla Soup
Planning to make our own take on this 30-minute chicken tortilla soup recipe and hopefully post here on the blog this week