This is how I set up our dining room table:
I made ground turkey and used taco seasoning, and a can of Rotel diced tomatoes and green chilis. I used Jennie-O turkey and let me tell you, it was amazing! This is the best way to make ground turkey! It had so much flavor and wasn’t dried out or oily at all! Mike couldn’t even tell that it was ground turkey! I definitely need to make this again! I completely forgot to take a picture of the process of me making the ground turkey. So use your imagination. Here is the finished product:
I set up a create your own taco bar!
Mike prepared his famous guacamole (see below for recipe)!
Courtney made her incredible bean dip! (see at the end of post for recipe)
Courtney also made a Southwestern Two Bean Salad (see below for recipe). This was delicious! It is a must have. You must try making this recipe!
This is a necessity when having Mexican food!
Before I get to the best part of the meal, dessert! I will first share with you the three recipes from above.
2 or 3 ripe avocados (depends how many people you are serving this for, we used 3)
Handful of diced tomatoes
Handful of diced purple onion
Handful of Cilantro
1/4 of a Lime
Cut the avocados in half and be sure to remove the large seed in the center. Remove the avocado from its shell and mash the avocados together until you get your desired consistency.
Add the diced tomatoes, and diced onions and stir.
Add cilantro to taste.
Add lime to taste. Be careful when using lime and be sure not to use too much or it will over power the guacamole.
Sprinkle with a dash of salt to taste and stir.
Grab a chip or a veggie and take a dip! Yummy!
1 can fat free refried beans
1/4 cup of sour cream
2 heaping tablespoons of taco seasoning
1/4 cup of salsa
1/2 cup of sharp shredded Cheddar Cheese or Mexican blend cheese
Handful of Pickled Jalapenos
The first layer of this dip is the fat free refried beans. Spread the beans across the bottom of the casserole dish.
Then take the 1/4 cup of sour cream and mix it with two heaping tablespoons of taco seasoning. This is the 2nd layer.
The third layer is the 1/4 cup of salsa.
The top layer is 1/2 cup of cheese. Then sprinkle jalapenos on top and enjoy!
Southwestern Two Bean Salad
1 can of Pinto Beans
1 can of Black Beans
1 can of Whole Kerneled Corn
1 small pack of Feta Cheese
2 small fresh Jalapenos
1 large Red Bell Pepper
1 medium Red Onion
2 heaping tablespoons of Cilantro
1 teaspoon of Oregano
2 shakes of Black Pepper
3 shakes of Cumin
1/2 cup of Italian Dressing (Good Seasons homemade is the best to use)
First, drain the beans and corn and place into a corrinder and rinse with water. Put in a bowl.
Next chop the onion, and red bell pepper into small chunks and place them into the bowl.
Cut the jalapenos and add to the bowl.
Add the Feta cheese and all of the spices.
Toss with Italian dressing and serve chilled. This can be made up to 8 hours before which actually works best because it allows the flavors to soak in.
Now, onto the BEST part of the meal…dessert!!! I was trying to figure out something Mexican that I could incorporate into dessert and I stumbled across a recipe that I found on Courtney’s blog. It was for a Margarita cake! So I figured that this would fit in perfectly! So Margarita cake it was!
1 ½ cups coarsely crushed pretzels
½ cup sugar
1/3 cup butter or margarine, melted
1 box white cake mix
1 ¼ cups bottled nonalcoholic margarita mix
1/3 cup applesauce
1 tablespoon grated lime zest (about 1 lime)
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime zest, if desired
Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with cooking spray.
In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
In large bowl, beat cake mix, margarita mix, applesauce, 1 tablespoon lime zest and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (*I don’t have an electric mixer so I mixed it by hand and it was still easy to mix*).
Pour batter over pretzel mixture.
Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime zest. Store covered in refrigerator.
This cake was amazing! Everyone really liked it! It was moist and had great lime flavor throughout the entire cake. The pretzel crust gave it an added layer of crunch. I really like this cake! I will definitely be making this again!
Here is a picture of my favorite cake cutter! It’s a high-heel!! Mike’s mom got it for us and I think it’s the cutest thing. Everyone loves it when I bring it out to cut cake!
What a fun night of good food, and great friends. I had such a good time! I cannot wait to do it again!
Today, I am at work once again. I actually had hot oatmeal this morning for breakfast! I totally forgot to make overnight oats last night!
The hot oatmeal was still good. It was thick and creamy. Yummy!
For lunch, I made a combination of a few things from last night. I put ground turkey over shredded lettuce, and added cucumbers, and tomatoes, and the Southwestern Two Bean Salad!
I also brought along some grapes and cat cookies from Trader Joes!
These cat cookies are so good! They have a hint of cinnamon in them and are a great snack food!
On the agenda for today, after I am done work, I am finally getting my hair cut!!! I am so excited! I want to do something kind of drastic but I’m not sure if I will go through with it or not. I am brave before I go into the hair salon and once I sit in that seat I freak out. Hopefully, this time I can go through with it. It’s time for a change! Then later tonight, Mike, Melissa, Ryan (Mike’s brother), and I are going to Max Brenner! I am excited!!!!!! I will be in chocolate heaven.
Have a happy Saturday everyone!!
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