Butternut Squash Soup

Over the last 2 years as we've grown our own winter squash, I've started to play with some recipes and have some favorites. This is one of those and is just so comforting when it's cold outside! The kids love it and it's a great side for dinner or with a grilled cheese for lunch!

Butternut Squash Soup
2 butternut squash or 1 argonaut (one of our favorites), cut in half and deseeded 4 granny smith apples, peeled and chopped 1 Tablespoon of butter and olive oil 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 4 cups vegetable or chicken broth 2-3 Tablespoons of heavy cream
1. Preheat over to 400 degrees and roast squash flesh side down for 30-60 minutes until a fork a pierce through all areas. Once the squash a cooled enough, flip the squash over and remove the flesh. This can be done a few days before you make the soup if you'd like. 2. In a heavy pot (I use my dutch oven, a cheaper option here), sauce the apples in the butter and olive oil, about 5 minutes. 3. Once apples are softened, add the squash, spices and broth. Simmer covered, for about 15-20 minutes. 4. Using an emersion blender, puree the soup until smooth. (You can use a regular blender for this part too, just remember to be very careful and not over fill your blender. You'll have to work in batches.) 5. Add cream, salt and pepper to taste and Enjoy! I add pepitats to the tops sometimes for an extra crunch. You could also put plain croutons on top too if you'd like. 

Chinese Chicken Salad

One of my favorite lunches is Chinese Chicken Salad. When I was little and as I grew up, my mom and I would go shopping and every time we would go get lunch at Nordstroms Cafe. We would always get their Chinese Chicken Salad and it was so yummy. Now when I make it at home, I think about those memories of having lunch with my mom. Myy recipe isn't like Nordstrom's but just one that we've created over time. It's quick and simple and so so good!

Chinese Chicken Salad 

1 head of Romaine Lettuce (amount depending on the size salad you want. 1 small head per person)
1/4-1/2 cup celery, diced
1/4-1/2 cup cucumber, peeled and diced
Raman noodles, crushed into small pieces, sprinkle desired amount, save the rest
1 small can mandarin oranges
1/2-1 Chicken Breast, grilled or sautéed, cut in strips of cubed
1/4 cup toasted almonds

For Dressing:
1/2 cup olive oil
1/2 teaspoon pepper
4 Tablespoons rice vinegar
2 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon sesame oil

-The ingredients for salad part are for a single large serving of salad. The dressing is for multiple salads, great for saving.
-I put all the ingredients for dressing in a mason jar and shake to combine. Pour over salad and toss to coat all ingredients and enjoy!

Lunch....What to have for Lunch?

One question friends ask me often is what I do for lunch. When it was just Max and I and I was working, we'd both take leftovers because there always were some but now that we have more mouths to feed and I haven't added too much extra to my recipes, Max always gets first dibs on leftovers.  Since staying at home, I've struggled to really get myself to eat a good lunch. I want good food but I either need time to make it (which doesn't always happen) or I just can't think of anything that sounds good. The struggle is real let me tell you!!! Anyways, since being pregnant and starving and since the kids are in school 3 half days a week, I've had more time to think about lunch for myself and its a necessity that I eat a good one. I've come up with a list of options and thought I'd share them with you all.

What's for Lunch???

Taco Salad Chinese Chicken Salad Chicken Taco Salad

Apple, Pecan, Blue cheese and Dried Cherry Salad

Fall Chopped Salad

Tomato Soup and Grilled Cheese Corn Chowder-make ahead and freeze in small portions Pastina Soup Chicken and Rice Soup-make ahead and freeze in small portions

Chicken and Noodles-make ahead and freeze in small portions

Split Pea Soup-make ahead and freeze in small portions

Lemon Chicken Orzo Soup

Pasta with Spaghetti Sauce

Veggie Hash and Eggs

Greek Chicken Pasta Salad

Chicken Salad with Crasins

Tuna Salad

Egg Salad

Tortellini Primavera

Summer "Spaghetti"

Cheese and Crackers with Fruit or Veggies

Hummus and Tortilla chips and cut up Veggies

A variety of salads from my Salad Pinterest Board

Tips:

• If I make a pot of soup with lots of leftovers or a soup that only I like, which I usually half the recipe for anyways (Corn Chowder, Split Pea, etc) I package them into quart sized ziplock bags and freeze them laying down flat until frozen. Then I stack them in a plastic container in the freezer. Then when I feel like a certain thing, I just pull out the bag, place it in some water and let it defrost. You could also pull it out before you head to work and then heat it up there.
• Cut up some lettuce earlier in the week and put it in a bag with a damp paper towel. Then cut up some other veggies and put them in separate containers. Emily Ley calls it the Sunday Chop :) Too much liquid from all the veggies can make a mess but having stuff separately packaged will help you not have any soggy salads. You can do the same with some of your fruit.
• Buying frozen tortellini or ravioli and splitting them into single serving sizes (since they are normally packaged for families) then just cook up what you want and use a jared sauce you like or a frozen sauce you have on hand. Something else I do, is if I have left over veggies from the night before, I just toss the tortellini with the veggies, some olive oil, garlic salt and some parmesan and it's a great lunch. 
• If you have a salad you like to eat often and make a dressing for it you like, make extra and store in a mason jar that way you have a dressing already made on hand when you want it. I eat Chinese Chicken Salad often so I always have the dressing in a jar waiting for me.
• If making Tacos or grilling up some chicken breasts, I always take out a bit extra meat to plan for a lunch for myself. If you aren't sure when you will eat the meat, package it again (once cooked) in a single serving size and freeze it until you are ready to eat it. Slice up the chicken breast so that it defrosts faster and is already ready to put on a salad. I also do this if we have some leftover meat that has been sitting in the fridge a few days and no one seems to be eating it. Cut it up or slice it (steak, grilled chicken) and package for a salad another day.
• Keep some of your favorite cheeses on hand for a quick salad. I like feta and dry goat cheese on salads. I keep those on hand since they last awhile in the fridge and then I can throw a salad together with fruit or veggies we have from the garden or the store. Add some nuts and a vinaigrette and you have a great salad!

I hope this helps you get some ideas for lunch. It's always a challenge for me and I tend to forget myself when taking care of the kids but having these little short cuts have helped me a ton! It takes a little prep work at one point but then you are set for a while!
What do you have for lunch? Any ideas to share?

Meal Plan Monday #26

Hello everyone, I've been a little MIA from this little blog over the last few weeks because I just need a little break but I'm still posting Meal Plan Monday so anyone who looks forward to it as well as for myself and easy access to what we are having this week. Also, I am not staying completely to the menu every week this month because things have come up that cause it to change so you might see things numerous weeks in a row but we are not eating them numerous weeks, they just get moved from last week to this week since I've already bought the supplies :-)

Monday: Cheesy Broccoli and Cheese Casserole (Prime example...I haven't made it yet this month and it sounds good.)
Tuesday: Crispy Beef
Wednesday: Tacos
Thursday: Baked Coconut Chicken
Friday: Hamburger Soup (Family recipe that I keep meaning to blog but the pictures don't make it look as appetizing as it is :-))
Saturday: Slow Cooker Roast Chicken

Some recipes that we used last week that weren't on the menu:
Potato Soup - This one is super tasty!!

Kauai Grilled Chichen

This recipe is sooooo tasty and I always forget until I make it again. It is called Kauai Grilled Chicken because it reminds Maxwell of something we had on our trip to Kauai. We love sweet marinades and this one does not disappoint!

Kauai Grilled Chicken Recipe

Ingredients:

4-5 Chicken Breasts or Thighs (we do some of each, pick your favorite)

1/2 cup brown sugar

1/4 cup soy sauce

1/4 ketchup

1 teaspoon sriracha 

1/4 cup beef broth

1/4 cup pineapple juice

3 Large pieces of peeled ginger or 1/2 teaspoon ground ginger

1. Mix all ingredients together for the marinade and reserve 1/4 cup for basting when you are grilling.

2. Pour marinade over the chicken and marinate for 2-3 hours.

3. Grill the chicken, basting as you cook. 

4. Enjoy!

We like to eat ours with rice but it is great to eat with any side.

Meal Plan Monday #21

Happy Monday! Our week is crazy! What does your's look like? We are very much looking forward to November because things should be settling down a little before the holiday season at the church gets underway. 3 more weeks of flag football and then daddy will be back home more often and that is very nice. Anyways, here is what's for dinner:

Monday: Taco Casserole or 7 Layer Dip
Tuesday: Out
Wednesday: Meatloaf and Mashed Potatoes (I'll make Max write his recipe down so that we can post it here soon)
Thursday: Parmesan Chicken Casserole with salad
Friday: Bacon and Egg Sandwiches and Fruit salad
Saturday: Slow Cooker Roast Chicken This is a great recipe!
Sunday: Out

Cheesy Broccoli and Chicken Casserole

Last week, I tried this recipe from Taste Every Season but of course I tweaked it a bit. We liked this recipe a lot! It took a lot of prep and was a bit time consuming but it is simple, so just give yourself some time to get this put together.

Honey-Orange Chicken Stir-Fry

My husband is not a fan of stir-fry and has some negative memory in his head about it but he LOVES this recipe. It is so tasty and only take about 30 minutes from start to finish. It's such a nice quick and easy dinner for your family!

Honey-Orange Chicken Stir-Fry

Ingredients

4 chicken breasts, diced

3/4 cup orange juice

1/4 cup honey

3 Tablespoons soy sauce

2 Tablespoons rice vinegar

1/2 teaspoon sriracha 

2 cloves garlic

1/4 teaspoon ground ginger

Salt and Pepper

2 Tablespoons cornstarch

Veggies: snap peas, carrots, mini corn, bell peppers (whatever you like)

1. Mix together the orange juice, honey, soy sauce, rice vinegar, sriracha, garlic and ginger. Whisk in 1 tablespoon of cornstarch. Set aside.
2. Cube chicken and toss with 1 tablespoon of cornstarch and salt and pepper to taste.
3. Prepare your veggies and sauté them in a tableeswspoon of olive oil, until they are al dente or cooked to your liking. Remove from pan and set aside to add at the end. I used snap peas this time because it was what we had at home.
4. Add about 1-2 more table spoons into pan. Add chicken and cook over high heat getting a nice golden color on each side. Cook for about 5-7 minutes until chicken seems mostly cooked.
5. Pour in stir-fry sauce and allow to cook for about 5 minutes or until the sauce becomes thicker and glossy looking. 
6. At the very end, add in your veggies and toss.
7. Serve over rice and Enjoy!!

Crock Pot BBQ Beef Sandwich

This is one of my easiest and tastiest meals. We ran out of hamburger buns last week so we decided to use the hot dog buns we had and it was so tasty and less messy. Give it a try and see what you think!

Crock Pot BBQ Beef Sandwiches

1.5-2 lb Chuck Roast
2 cans beef broth
2 T garlic salt or Santa Marie Seasoning
1 Bottle of BBQ sauce
Favorite Buns

1. Place the Chuck Roast in a crock pot on low. Add in beef broth and Santa Maria Seasoning. Cook on low for 6-7 hours.
2. After 6-7 hours, remove meat and shred, removing any fat, it doesn't taste good in the sandwich. If you are doing a french dip version, use the broth from the pot as your au jus. If doing BBQ beef, discard the cooking liquid and add the meat back into the crock pot. Coat the meat in bbq sauce and allow to sit in the crock pot until you serve on the "Keep Warm" or low setting.
3. Fill buns with the BBQ beef and enjoy!

Pork Chops with Caramelized Apples

I know I've been MIA recently and that probably won't be changing much anytime soon but I made this super yummy recipe on Sunday and had to share it!

Side note: If you don't have a cast iron skillet, I highly recommend you getting one. I'm LOVING it!

Pork Chops with Caramelized Apples

4 Thick Cut Pork Chops

3-4 small Apples or 2 large Apples

1 Shallot

2 Tablespoons butter

1 Tablespoon Olive Oil

1/2 cup Cognac or Brandy

1/2 cup Apple Cider

1. Rinse pork chops and pat dry. Season with salt and pepper. I used boneless chops but you could use anything you have. Peel and thinly the apples and chop the shallot. I used Empire Apples but you could use whichever are your favorite apples.
2. In a cast iron skillet, heat oil and butter until melted. Place pork chops in the pan and cook about 3-4 minutes per side to get a golden crust. (If using thinner chops, cook for a shorter amount of time.)
3. Once the Pork Chops are golden, transfer them to a plate to rest while you get the apples started. If needed, add 1 tablespoon of butter to the pan along with the apples and shallot. Saute mixture for about 5-7 minutes until the apples start to soften and the shallot becomes translucent. 
4. Add in the Cognac and Apple Cider and allow to simmer for about 2 minutes before adding the pork chops back into the pan. Cook the chops until the are cooked through (160 degrees). The sauce will thicken but if it needs more time after the pork chops have been removed, continue to cook until it looks right to you. If you need more liquid, add more apple cider and continue to cook.

Serve with potatoes or squash and enjoy!

Crock Pot Chicken Tortilla Soup

I made the yummiest and simplest soup this week. I modified this recipe and it turned out so good!

Crock Pot Chicken Tortilla Soup

Adapted from Baked by Rachel

4 Frozen Chicken Breasts
1 Jar Salsa
5 Cups Chicken Broth
1/2 cup Chopped Celery
1/2 cup Chopped Carrots
1 15oz Can Chopped Tomatoes
1.5 teaspoons Chili Powder
2 cloves of garlic, crushed

Tortilla Chips
Sour Cream
Avocado

Throw everything into the crock pot. Cook on low for 8 hours or high for 4 hours. Top with your favorite toppings and enjoy!

This is seriously one of the easiest soups to make and it was SOOOO very good!

Roasted Tomato Sauce with Fresh Tomatoes

Maxwell has an amazing garden this year! We have 16 different tomato plants and they are producing like crazy! So much so that we are starting to need to come up with some ideas on how to use them :) I love that! So today as we ate some yummy Brandi Wine tomatoes on a BLT, we also roasted up a bunch of tomatoes and made a YUMMY sauce! So if you have extra tomatoes or if you just want to try to make a yummy tomato sauce, try this recipe!

I am also starting to prep some freezer meals for Flag Football season (Maxwell coaches) and for when Baby Girl gets here, so we doubled this recipe. We plan to freeze all of this sauce, after we eat it for dinner tonight. It's sure to be tasty!

Roasted Tomato Pasta Sauce

For the tomatoes

2-3 pounds fresh tomatoes

6-10 cloves of garlic 

1-2 teaspoons of salt

1 teaspoon of pepper

2ish tablespoons of Olive Oil

For the Sauce

1 can tomato paste

1 28oz can Diced Tomatoes

1/2 teaspoon dried oregano

1-2 teaspoons chopped fresh basil 

1/4 teaspoon red pepper flakes

1 Beef Bone (optional)

1 parmasen rind (optional)

1. Preheat over to 375 degrees. Cut tomatoes and push all the seeds out. This reduces the amount of liquid and makes sure your sauce isn't seedy.
2. Spread on a foil lined cookie sheet. Drizzle with olive oil, salt and pepper and the garlic.
3. Roast in the oven for 1 hour.
4. Transfer roasted tomatoes into your pot. I use my Le Creuset or any heavy bottomed pot would do. Using your emulsification blender, puree the tomatoes. (If you don't have an emulsification blender, you could put the tomatoes into a regular blender or food processor to puree.) 
5. Once pureed to your liking (I left mine chunky), add the remaining ingredients.
6. Simmer on low for at least 2 hours to let all the flavors meld together. I let mine go for about 3 1/2. Use immediately or let cool and package it up to freeze. It should last in your freezer for 4-6 months.

This is a great sauce to use on pasta, pizza, meatball sandwiches or anything else you want to use tomato sauce for. It is delicious! Enjoy!

Meal Plan Monday: Month Edition

So with me being preggo, I haven't been able to stick to a meal plan because what I want changes on a regular basis. So this month I decided to come up with a list of meals that sounded good to me and I thought I'd share them with you. I'm sure I'll add in some other things into the mix but this at least gives us something to choose from.

Breakfast Recipes:

Honey Bran Muffins

Caramelized Onion and Cheese Bagel

Berry Bagel Puffs

Peach Oatmeal Muffins

Dinner Recipe

Pork with Peach BBQ Sauce

Chicken Marinade

Caprese Grilled Chicken

Roasted Tomato Pasta Salad with Mozzerella

Pasta alla Tuscana with Lemon Marinated Chicken

Hawaiian Grilled Huli Huli Chicken

Sweet and Sour Pork Sliders

Beef or Chicken Fajitas

Stuffed Peppers

Crock Pot Whole Chicken

BBQ Ribs - Betty’s Recipe

7 Layer Dip with chips

Lunch

Roasted Garlic, Zuccihini and Tomatoes on Angle Hair Pasta

Grilled Cheese with Tomato, Gouda and Basil 

Sourdough, Bacon, Gouda and Tomato Sandwich

Grilled Chicken Gyros

Peach, Prosciutto and Mozzerella Salad

Tapenade, Tomatoes and Spaghetti

Coconut Chicken Tenders

Veggies and Sides

Honey, chili, lime grilled corn

Copy-cat Nordstrom's Tomato Basil Soup

I love Tomato Basil Soup! I actually have a habit of trying it at just about every restaurant that has it but not many come close to being as good as Nordstrom's Tomato Basil Soup.

Today I was craving it badly, with a Grilled Cheese Sandwich and decided I should make some. I found this recipe and tweaked it a little. I didn't need a large amount of soup because it was just going to serve Aston and I for lunch so I made a small batch. (This recipe can be double, tripled or quadrupled if you want to.)

Ingredients

(Makes 3-4 large bowls)

1 28oz Can Tomatoes (I used diced)
2 carrots, peeled, chopped
1/2 small onion, chopped
1 teaspoon dried basil
1 clove of garlic
1 small can Chicken Broth
1/4-1/2 cup heavy cream

1. In a medium sauce pan, heat about 2 tablespoons of Olive Oil. Sauté carrots and onions with salt and pepper for about 10 minutes, until the onion softens. Add basil and garlic and sauté for another 2-3 minutes.
2. Add tomatoes and chicken broth and simmer for 45 minutes.
3. Remove soup from heat and blend the soup. I used my Immersion Blender. I LOVE this thing! You can use a regular blender or food processor too but the Immersion Blender makes it so much easier and much less clean-up.
4. Once soup has been blended smooth, slowly add cream in to your likeness. Salt and pepper to taste.
5. Enjoy with your favorite Grilled Cheese Sandwich. :-)

Quick and Easy Beef Stroganoff

I don't know what it is about Beef Stroganoff but I love it! Last night we made it with our usual recipe but I changed it a bit and I liked the change! So here you go with the recipe. It's great because the whole thing cooks in 30 minutes and I love that!

Quick and Easy Beef Stroganoff

1lb Beef steaks (We use Tri Tip Steaks or Boneless Beef Short Ribs, whatever you can find that is the cheapest)
1 clove garlic, minced
1 1/2 cups sour cream
4 T flour
1 can Beef Broth
1 package button mushrooms
Salt and Pepper
1 Swanson's Beef Flavor Boost Packet

1. Trim off any fat and thinly slice the beef against the grain of the meat. Set aside. Slice up the mushrooms. In a separate bowl, stir together the sour cream and flour. 
2. In a skillet, brown the beef on all sides. Season with Salt and Pepper Remove from pan and add mushrooms and garlic, add some salt to help the mushrooms "sweat". Saute until cooked to your likeness. I like mine very cooked.
3. Add beef back into pan, then add the sour cream mixture and incorporate it with the meat and mushrooms. Then add the can of beef broth. Stir to get clumps out and to blend everything together.
4. Allow the mixture to cook over medium heat until sauce thickens. Stir in the Flavor Boost packet and taste. Add more salt and pepper to taste and serve over rice or noodles.
5. Enjoy!

Caramelized Banana Cream of Wheat

I have been bored with breakfast lately so I needed a bit of a change this morning. I was racking my brain as to what to do and came up with this. It was super yummy and not very sweet at all. You could make it sweeter by adding more sugar but it's all a preference thing.

Ingredients:

Oatmeal or Cream of Wheat

1 Banana

1/4-1/2 cup brown sugar

1-2 tablespoons of butter

Non-stick pan

1. Make your favorite Cream of Wheat or Oatmeal according to the box.
2. Peel the whole banana, cut it in half so you have two long halves and then cut those halves down the middle (see my picture if you are confused.)
3. Place brown sugar on a plate and press the moist, cut side into the sugar. You will probably have about 1/4 inch of sugar. That is perfect! Repeat for all pieces.
4. In a non-stick pan, melt butter over medium-high heat. Place sugared banana's sugar side down into the pan and cook for about 2-3 minutes. The sugar with melt into the butter and could burn so keep an eye on it. Flip the banana's over and cook for 2-3 minutes on the other side.
5. Pour your cereal into a bowl and then place the banana's on top. Pour the butter sugar mixture that is in the pan on top of both.
6. Enjoy!

Chicken Cacciatore

This has become one of my favorite quick dinners. It's so yummy and impressive looking but it really doesn't take much time or effort.

Chicken Cacciatore Recipe

Chicken Breast-diced
2-3 carrots diced
2-3 red bell peppers- sliced or diced
2 cloves garlic
1 can artichoke hearts in water, drained
1/2 cup white wine
1/2 cup chicken broth
2-3 tablespoons capers (optional)

1. In a skillet, heat about 2 tablespoons of olive oil over medium high heat. Salt and pepper the chicken and add into the skillet. Cook the chicken until all sides are cooked well, and someone brown (about 5-7 minutes).
2. Remove the chicken from the pan and set aside. Add a little more olive oil to the pan and add the carrots, peppers and garlic. Sauté for about 2 minutes. Add in artichoke hearts and sauté for another minute. 
3. To the vegetables, add the white wine and chicken broth, allow to boil until it has reduced by half. Add in the capers and chicken with all the juices on the plate and allow to heat the chicken back up.
4. Serve over pasta and Enjoy!

Beef Fried Rice

This is one of our favorite go to, we have leftover meat in the fridge recipes. It is super easy, super fast and super yummy! I hope you enjoy it as much as we do!

Beef Fried Rice

3 eggs scrambled
2 cloves of garlic
1 or 1 1/2 teaspoons saracha
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 tablespoon vegetable oil
about 2-3 cups of cooked white rice (it came be leftover rice)
about 1 cup diced beef or chicken (any leftover meat could work)
2 carrots, diced
1/2 cup frozen peas, thawed
2 tablespoons soy sauce

1. In a small bowl, scramble eggs with garlic saracha and 1 teaspoon of soy sauce. 
2. Pour sesame oil into a wok or non-stick pan. Preheat over medium heat. Add egg mixture and stir to scramble. When the eggs are finished, remove from pan and set aside.
3. Then pour in 1 Tablespoon of vegetable oil and heat over medium-high heat. Then add carrots and meat. Stir-fry these for about 1-2 minutes until carrots start to cook and meat is warm through. 
4. Then add peas and cooked rice into the pan. Sprinkle with about 2 tablespoons soy sauce. Cook and stir for about 4-6 minutes or until everything is heated through. Add cooked egg mixture, mix the eggs into the rest of the fried rice. Cook for about 1 minute, then remove from heat.
5. Enjoy!

Teriyaki Chicken

This is one of Maxwell's favorite meals! It has been a while since I've made it but it really is so so yummy!

Teriyaki Chicken Recipe

4 Chicken Breasts

2 tablespoons Olive Oil

1/2 cup brown sugar

3/4 cup white wine

3/4 cup chicken broth

3 tablespoons of soy sauce

1 shallot, thinly sliced

2 teaspoons corn starch

1 teaspoon soy sauce

sprinkle of red pepper flakes (optional)

1. Saute Chicken Breasts in about 2 tablespoons of olive oil, about 4 minutes on each side over medium-high heat or until golden brown. Remove chicken from pan and set aside.
2. Thinly slice shallot and saute in 1 tablespoon of oil until they start to become translucent.
3. Add white wine and soy sauce and let reduce by half. Then add the chicken broth
4. Add brown sugar, stirring it in until dissolved. It should start to thicken slightly. Then add red pepper flakes if you like a little kick.
5. To thicken the sauce, combine the corn starch and 1 teaspoon of soy sauce, to make a slurry. Then add the mixture into the pan stirring constantly. The sauce should thicken quickly at this point. 
6. Return chicken to pan to reheat and finish cooking. About 2 minutes.
7. Remove chicken from heat and slice thinly. Assemble your rice bowl and enjoy!

Linked Up with: The Life of Jennifer Dawn

Taco Seasoning Recipe

My husband and I are not fans of Cumin, so I've had to come up with our own Taco Seasoning as we make Mexican food. The other day, I decided I should just make a large amount so that I didn't need to make it every time we needed it. It is super simple but would be nice to have it just done and ready when we wanted it.

Taco Seasoning Recipe

5 tablespoons chili powder
2 1/2 teaspoons garlic powder
2 teaspoons crushed red pepper flakes
2 1/2 teaspoons dried oregano
3 1/2 teaspoons paprika
5 teaspoons sea salt
3 teaspoons black pepper

Mix all the ingredients together in a small bowl or container. Seal in an airtight container. I used a mason jar.

Enjoy!
Linked up with Mandatory Mooch
*I do not work for Mc Cormick, it is just the spices I choose to buy.