September 2008 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
mexican recipes
Post a healthy mexican recipe here. Then choose one to make and review next week.
Re: mexican recipes
CRAFTY ME
my read shelf:
I made this last night, its semi-mexican b/c I used black beans & cumin, right? It had a smokey flavor and I added a pinch of shredded cheese and a few tortilla chips to the top. I was actually surprised at how well this came together, and tasted great!
Ingredients:
1 small onion diced
3 cloves garlic, minced
3 cups vegetable broth (or chicken)
1&1/2 cups steamed or baked acorn squash (1 cup mashed, 1/2 diced)
1 can black beans rinsed
1 can diced tomatos
3/4 cup quinoa
cumin, red pepper, salt/pepper
Directions:
Steam/bake or cook acorn squash in microwave.
Saute garlic and onions with olive oil until translucent. Add broth and bring to boil, adding tomatos, black beans, acorn squash and seasonings. Let simmer for 10-15 min. Add quinoa and cook for 15 min.
eta, This was a pinterest recipe, I just used what i had and added my own twist!
Haha! My thoughts exactly.
I pinned a healthy taco casserole recipe last night that I'm making this week. I plan to serve it like nachos, though
Blog
Blog
Blog
Taco Soup isn't too bad until you put all the extras on top
Here is the recipe I just pinned: http://sixsistersstuff.blogspot.com/2011/09/light-taco-casserole-recipe.html I plan on leaving the chips out of the pan and servings the taco mixture on top of them. I don't like soggy chips and it sounds like they would be in the recipe.
Blog
Slow cooker enchilada casserole. We like this alot. Super easy too. I use flour tortillas instead, and have skipped the part where you toast the tortillas first. And they only cook for 2-3 hours. This is meat-free.
Also,
Chicken Taco Soup
1/2 c onions, diced
1/2 c green pepper, diced
2 tsp minced garlic
some oil
1 jar salsa
1 package taco seasoning
2 c frozen corn kernals
1/2 a can black beans
2-3 cans of chicken broth
leftover roast chicken, about 2 cups
Saute the onions, green pepper and garlic in the oil. Add everything to a big pot. Bring to a boil, then lower heat and simmer until you feel it is done!
Enjoy with some chips, or a big loaf of french bread like we did.
Of course, if you add cheese or sour cream that would up the calories!
Blog
Ok, I am going to post links to a few recipes I googled. I have not tried them, so can not attest to them!
Chipotle Lime Roasted Chicken with Tomatillo Sauce
Steak Burrito
Blog
I am all about making recipes that are easy so I'll contribute
Easy Enchiladas