Thursday Night Menu: Healthy Junk Food Edition

I’m busy getting ready to head to New Orleans, so tonight’s menu is pretty simple. I won’t have computer access there, so I won’t be posting until I get back, but I’m hoping to have lots to talk about then.  JeffW is out of commission for the foreseeable future due to computer issues and I thought we were going to be a sad little blog until I got back, but fate intervenes.  We are so lucky to welcome IndyLib as a new contributor.  I don’t think she was expecting me to hand the keys over to her first thing, but here you are Indy.  Take care of everyone while I’m away.  Please make her feel welcome.

On to tonight’s menu. When I was a kid, this was one of the favorite Friday night recipes my mom would make.  I don’t make it as often now, probably because once I start eating it, I don’t want to stop. Kind of healthy junk food, I guess. Dress up the salad with things that make you happy, I’d probably add a little more heat, myself.  And if you want to make it vegetarian, skip the beef, add black beans instead, sprinkle taco seasoning in with the beans, corn and tomatoes before adding to the salad.

On the board tonight:

  1. Layered Taco Salad
  2. Broiled Pineapple

Layered Taco Salad

  • 1 lb lean ground beef
  • 1 pkg. taco seasoning
  • 6 green onions, chopped
  • 8 – 16 oz. tortilla chips
  • 4 cups shredded lettuce
  • 8 oz canned corn, drained
  • 8 oz shredded cheddar cheese
  • 1 tomato, diced
  • 2 oz sliced black olives
  • 8 oz ranch dressing
  • 8 oz salsa
  • 1 avocado, peeled and sliced (or guacamole)

9×12 baking dish and skillet

Brown ground beef & onions in skillet.  Prepare taco seasoning according to package directions and add to beef mixture. Set aside.

Layer ½ tortilla chips on the bottom of baking dish, followed in order: lettuce, beef, corn, cheese, tomato, olives, and remaining chips, crushed.  Mix together dressing and salsa, pour over salad and garnish with avocado or guacamole.

Broiled Pineapple

  • 22 oz sliced pineapple *
  • 4 oz cherries, sliced in half & pitted**
  • 1 tbsp melted butter
  • 1 tbsp brown sugar

baking sheet

Place a single layer of pineapple in the baking sheet, top each with a cherry half, cut side UP.  Mix together butter and sugar and brush over fruit.  Broil until lightly browned (move rack to the second slot from the top to keep pineapple from burning).

* if you can find fresh, sliced pineapple it broils better.

** yes you can use maraschino cherries, I just hate them so I use fresh.

Shopping List:

  • 1 lb lean ground beef
  • 1 pkg. taco seasoning
  • 6 green onions, chopped
  • 8 -16 oz. tortilla chips
  • 4 cups shredded lettuce
  • 8 oz canned corn
  • 8 oz shredded cheddar cheese
  • 1 tomato
  • 2 oz sliced black olives
  • 8 oz ranch dressing
  • 8 oz salsa
  • 1 avocado (or guacamole)
  • 22 oz sliced pineapple (fresh if possible)
  • 4 oz cherries

Also: butter, brown sugar

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About TaMara

What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.

Posted on October 14, 2010, in FULL Dinner Menus, IndyLib, Recipes, TaMara, What's 4 Dinner Solutions and tagged , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

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