Monday, February 1, 2016

Meal Plan Monday: Healthy Taco Salad

Welcome back to Meal Plan Monday!

Now that I can stomach real food again, I have been in a serious cooking mood.  As always, the dinners are based on what's on sale, and what I already have on hand from previous sales.

Last week's menu included:

Tikka Masala with a Minty Pea Salad
   Sidenote: I recently found this salad recipe from and it is so quick and yummy! It was a nice balance for the tikka masala, and it satisfied a serious green pea craving. :)
Healthy Taco Salad
Breakfast for Dinner (Eggs, Turkey Bacon, Biscuits with Butter and Honey)
Greek Meze (Greek Salad, Hummus, Garlic Spread, Pita)

Healthy Taco Salad

We love Mexican food and eat it several times a month. Lately, I've been loving this cheap, simple and healthier variation of taco salad we've developed over the years which involves:

-Tortilla chips (non-GMO)
- Black beans
- Shredded cheese
- Shredded cabbage
- Salsa
- Sour cream
- Avocado
- Chili powder

Omitting the meat makes this meal more budget friendly, and when it's time to cook all I have to do it heat up the beans (which I doctor up with cheese, chili powder, and cumin)! Everything else is either served raw or cold, so it's all on the table in about 15 minutes. As you may have noticed, the biggest difference is - cabbage. By swapping the typical iceberg lettuce for shredded cabbage, you get a much more filling and nutritionally-packed taco salad! Cabbage is also one of the cleanest conventionally raised vegetables, so you can skip the organic lettuce and grab a plain ol' $0.99 bag of coleslaw mix instead and not feel the least but guilty.  We tried this once on a whim and haven't gone back.  Try it out and let me know what you think!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...