Easy, "In-Spiralational" Meal Prep

Meal prepping is a cornerstone to healthy eating and anyone who does it knows this is the best way to stay on track with a healthy diet and lifestyle.  We're all too busy to make every single healthy meal from scratch at the time we want to eat the meal.  So planning is essential, as well as choosing not only a wide variety of meal prep options to keep our taste buds interested, but meals that are mobile and good when reheating or are meant to be eaten cold.  In this post, I aimed at 1) using my new spiralizer tool and 2) keeping my meals very low-carb, and in this case, gluten free for those looking for GF ideas.  I have loved the idea of using veggies in place of pasta ever since I started using spaghetti squash for my Ultimate Veggie Spaghetti, and with the new craze on spiralizing, we can use the technique for many of our favorite veggies.  The below recipes make 2 servings per dish.

On The Menu

Chile-Lime Shrimp Over Guacamole Zoodles, Corn & Tomatoes

Turkey Marinara Over Yoodles

Pesto Chicken & Zoodles with Diced Tomatoes

Steak Gorgonzola with Beet Chips

Chile-Lime Shrimp Over Guacamole Zoodles, Corn & Tomatoes - (can be eaten cold as a salad or warmed up)

Ingredients:

10-12 shrimp, detailed, de-veined, cooked

juice of 1/2 of lime

1 tsp. Chile powder

1 large zucchini, spiralized
1 1/2 cup water

1/2 cup guacamole (I use Wholly Guacamole)

1/4 cup corn, frozen
2 tsp. red pepper flakes or preferred dashes of hot sauce (optional)

1/4 tomato, diced
Salt & Pepper to taste (optional)

1. Spread shrimp out on a plate and sprinkle with Chile powder and lime juice evenly. Cover with plastic and refrigerate to allow for slight marination. 
2. In a medium pot, boil water, and add spiralized zuchinni and corn.  Allow to boil for about 10 minutes or until zoodles are a desired softness.
3. Drain zoodles and corn, and allow to cool for about 5 minutes.
4. Mix zoodles, corn and guacamole well until everything is well coated.
5. This dish is very mild (bland) at this point, add red pepper flakes, or hot sauce to spice it up if so desired.  And/ or add in salt and pepper to taste as well if preferred.
6. Divide into servings, divide shrimp and add to each serving.
7. Sprinkle with diced fresh tomatoes...Enjoy!

Turkey Marinara Over Yoodles

Ingredients:

1 lbs ground turkey, Italian seasoned (Jennie-O)

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. red pepper flakes

1 cup marinara sauce

1 large yellow squash, spiralized
1 1/2 cup water

grated Parmesan & Romano cheese (optional)

1. In a medium pot, boil water, and add spiralized yellow squash.  Allow to boil for about 10 minutes or until yoodles are a desired softness.
2. Brown ground turkey in a large skillet over medium to high heat.  (If not already seasoned, add spices like oregano and sweet basil)
3. Once turkey is cooked, drain any excess liquid.  Add seasonings - garlic powder, onion powder and red pepper flakes - mix well until meat is evenly coated.
4. Add in marinara sauce.  Mix well with turkey and reduce heat to low.
5. Drain yoodles and divide into servings.
6. Pour turkey marinara over the yoodles.  Sprinkle with grated Parmesan & Romano cheese as desired...Enjoy!

Pesto Chicken & Zoodles with Diced Tomatoes

Ingredients:

1 large chicken breast, chopped
Salt & Pepper to taste

1 tbsp, extra virgin olive oil

1 large zucchini, spiralized
1 1/2 cup water

2 tbsp. Pesto

1/4 tomato, diced

1. In a medium pot, boil water, and add spiralized zucchini.  Allow to boil for about 10 minutes or until zoodles are a desired softness.
2. In a large skillet, heat extra virgin olive oil and add in chicken.
3. As chicken cooks, season lightly with salt and pepper.
4. Cook chicken for about 10-12 minutes, or until no longer pink inside.
5. Drain zoodles, add in chicken and Pesto.  Mix well until chicken and zoodles are evenly coated.  
6. Divide into servings and sprinkle fresh diced tomatoes on top...Enjoy!

Steak Gorgonzola with Beet Chips
I had difficulties actually spiralizing beets with my tool because it's not big enough to accommodate most beet bulbs.  So in this case, I used a mandolin to grate the beets into chips.  This is purely for aesthetic preference and can simply be chopped or the below method can be used for spiralized beets as well.

Ingredients:

2 cube steaks

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. red pepper flakes

2 tsp balsamic vinegar

2 beet bulbs, leaves & roots removed, peeled and spiralized or grated to chips

2-3 tbsp. of extra virgin olive oil

Salt & pepper to taste

1 tbsp. minced green onion 

2 tbsp. crumbled Gorgonzola cheese

1. Pre-heat oven to 400 degrees F.
2. Spread out beet chips or spiralized beets over a baking sheet.
3. Drizzle generously with extra virgin olive oil and sprinkle with 1 tsp. of the garlic powder, red pepper flakes and salt and pepper to taste.
4. Roast beets in oven for about 30 minutes or until beets soften and turn a darker shade of red.
5. In a large skillet over medium to high heat, heat 1 tbsp of extra virgin olive oil.
6. Season each cube steak with the remaining garlic powder, red pepper flakes and onion powder.
7. Place steaks on skillets, drizzle one side of each steak with half of the of the balsamic vinegar.
8. Cook one one side for about 3-5 minutes or until seared.  Flip steaks over and cook other side until equally seared.
9. Remove beets from oven, and divide into servings.
10. Add steak to each serving.  Sprinkle the beets and steak with Gorgonzola cheese crumbles and green onion...Enjoy! 

Meal Prep: Healthy Asian-Inspired Dishes

Healthy Asian-Inspired Dishes Meal Prep

Meal prepping is a cornerstone to healthy eating and anyone who does it knows this is the best way to stay on track with a healthy diet and lifestyle. We're all too busy to make every single healthy meal from scratch at the time we want to eat the meal.  So planning is essential, as well as choosing not only a wide variety of meal prep options to keep our taste buds interested, but meals that are mobile and good when reheating or good cold are important to the successful ingredients to meal prep.  In this post, I've combined some of my most flavorful Asian meals.  Some people will meal prep for an entire week, but most of my meal preps are good for 2-3 days because I always include a fish and fish beyond 3 days is not very good.  The below makes approximately 4 servings per each dish.

On The Menu

Hard Boiled Eggs

Apple-Cinnamon Oatmeal Bake

Asian Lettuce Wraps

Asian Stir Fry

Ginger Teriyaki Tilapia

Wasabi Cauliflower 'Rice'

Asian Lettuce Wraps

Ingredients:
1 lbs. ground turkey
1/4 cup minced onion
3/4 cup diced Bella mushrooms
3/4 cup frozen peas
1 tsp. garlic powder
1 tsp. red pepper flakes
3-4 tbsp. Hoisin sauce
1/2 cup unsalted, shelled peanuts
Butter or Iceberg lettuce leaves

1. In a large skillet, brown the ground turkey over medium heat until fully cooked.
2. Drain if needed, season turkey with garlic powder and red pepper flakes.
3. Add in onions, and cooked for a few minutes.
4. Then add in mushrooms and peas, cook until mushrooms soften and peas are defrosted.  Drain any excess liquid.
5. *Stir in Hoisin sauce to desired intensity.  Coat all ingredients.
6. Remove skillet from heat and sprinkle in peanuts.  Stir well to let all flavors mix.
7. Spoon about 3 tbsp. of mixture onto lettuce leaf...Enjoy!

Asian Stir-Fry
Ingredients:
1 1/2 cups brown rice
3 1/4 cups of water
2 cups fresh broccoli florets
2 tbsp. coconut oil
2 cups of Brussels sprouts, prepped
1/4 diced onions
1 clove of garlic, minced
1 1/2 cups of baby carrots, cut in thirds
3/4 cup diced Bella mushrooms
2 roasted chicken breasts, chopped
1 tsp. garlic powder
1 tsp. red pepper flakes
3 tbsp. of teriyaki sauce/ marinade
Asian Peanut Sauce (optional)

1. In a medium saucepan (or rice cooker), add in 3 cups water and brown rice.  Cook together over medium heat and cover with a steam opening lid or partially covered.
2. In a large skillet, add in coconut oil and Brussels sprouts over medium heat.   Cover with a steam opening lid or partially covered.
3. Cook Brussels sprouts for about 5-7 minutes, depending on their size, or until sprouts become a brighter green.
4. Add in onion, garlic clove and baby carrots with a 1/4 cup of water added into the skillet.
5. Cover and allow veggies to steam for about 5 minutes or until they begin to soften and brighten in color.
6. At this time the water in the rice pot will be reduced by about 1/2 - 3/4.  Add in broccoli and recover to finish rice and steam broccoli.  (if using a rice cooker, broccoli probably won't fit, so add into skillet with step 4.)
7.  Once veggies have all steamed  and rice is cooked, add rice (and broccoli) to the skillet, add in the roasted chicken, the seasonings and the teriyaki sauce.
8. Lower heat and mix everything together well.  Allow to cook a few minutes on low heat to simmer flavors together.
9. Top a serving with Asian peanut sauce at the time of eating if you prefer an extra kick...Enjoy!

Ginger Teriyaki Tilapia
Ingredients:
4 fillets of tilapia
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
2 tbsp. teriyaki sauce/ marinade
3 tbsp. ginger paste
3 tbsp. panko bread crumbs
1 tbsp. coconut oil, melted

1. Pre-heat oven to 350 degrees F.
2. Rinse and pat dry tilapia fillets and lay them out on a lightly greased baking sheet. 
3. Drizzle fillets with teriyaki sauce and season each filet with garlic powder and red pepper flakes.
4. Pre-cook fillets in oven for about 10 minutes.
5. Remove the fillets from the oven.
6. Coat each filet with a layer of ginger paste.  Sprinkle with panko bread crumbs and drizzle with the melted coconut oil.
7. Return to oven and set oven to high broil.
8. Keep a close eye on fish and remove when fish is cooked (flaking with a fork) and panko crumbs cooked to a golden crust.

Serve over a bed of steamed spinach and a side of Wasabi Cauliflower 'Rice.'

Wasabi Cauliflower 'Rice'

Ingredients:
1/2 head of cauliflower
1/4 tsp ginger paste
1/2 tsp wasabi paste
3 tbsp coconut oil
Salt & pepper to taste

1. In a large pot, boil 4 cups of water.
2. Wash cauliflower thoroughly and remove stems from florets as much as possible.  Dice florets.
3. Add cauliflower florets into water and boil for about 15 minutes or until florets are soft.
4. Remove from heat and drain water.
5. Add in coconut oil. Take a potato masher or fork and mash cauliflower into smaller, 'rice' like pieces.
6. Add in ginger paste and wasabi paste.  
7. Mix well until cauliflower is coated with all the flavors, and fluff it up like rice.
8. Add salt and pepper as desired...Enjoy!

Mother's Day Brunch Spread

Even though my own mother has passed, we still honor her memory each year with a traditional Mother's Day Brunch. 
When it comes to Mother's Day brunches, I try to keep the spread beautiful, feminine and delicate, while still providing all the savory items of a well-rounded brunch. This brunch spread accomplishes that and simply omit the breakfast sausage from the Frittata ingredients to make this a vegetarian spread, if that is Mom's lifestyle.  Although we now celebrate Mother's Day with just two people, this spread can easily feed 4-6 people.  I hope this brings your families close and honor all the wonderful moms out there including all past, present and future moms!

On The Menu

Whole Wheat Silver Dollar Pancakes with Lemon Mousse & Fresh Strawberries

Frittata

Cheese Hash Casserole

Apple Rose Breakfast Rolls

Pearl & Crystal Strawberries

Recommended Beverage: Raspberry Bellini

Whole Wheat Silver Dollar Pancakes with Lemon Mousse & Fresh Strawberries

Ingredients - makes about 21 pancakes:
1 cup whole wheat flour
1/2 cup milk
1/4 tsp. salt
2 eggs
1/2 cup water
3 tbsp. melted butter
1 cup Lemon Mousse Filling (click for recipe, better if made night before) for every 2 servings
4 fresh strawberries, stems removed and sliced, for every 2 servings
Optional - pancake syrup

1. In a mixing bowl, combine flour, milk, salt, eggs, water and 2 tbsp. of melted butter and mix well until batter is smooth without any lumps.
2. In a skillet, or on a griddle, melt one tbsp. of butter over medium heat.
3. Pour batter into the skillet (or onto the griddle) to make 4" diameter circles. (Ex. 3 silver dollar pancakes should easily fit in a regular sized skillet)
4. When bubbles on the top form, flip the pancake over to cook the other side for approximately the same amount of time as the first side, or until golden brown.
5. Repeat until all batter is used.
6. Place 4 silver dollar pancakes (or more if desired, but  is the common number served) on each individual's plate.
7. Sculpt a strip of Lemon Mousse across the pancakes (see picture)
8. Place sliced strawberries as desired (on the mousse, sprinkled across plate, etc.)

The Lemon Mousse and strawberries provide good sweetness to the pancakes, but I provide syrup on the side as an option for guests with a very evolved sweet tooth!

Frittata
Ingredients:
1 tbsp. extra virgin olive oil
1/4 cup minced onion
2 cloves of garlic, minced
1 medium-large zucchini, end removed and cubed
4 handfuls of fresh spinach
3/4 cup sliced Bella mushrooms
1 tsp. garlic powder
1 tsp. onion powder
Salt & pepper to taste
6 whole eggs or egg substitute
1 cup shredded cheddar cheese
Optional - 1 pk. of frozen cooked breakfast sausage patties, thawed and cubed (approximately 1 and 1/2 cups)

1. Pre-heat oven to 350 degrees F.
2. Heat oil in a skillet over medium heat
3. Saute onion and garlic for approximately 5 minutes.
4. Add about an inch of water the skillet and add cubed zucchini and the spinach.  Cover and let vegetables steam for about 10 minutes or until spinach begins to wilt.
5. Drain any excess liquid and return to heat.
6. Add in Bella mushrooms, garlic powder, onion powder (and sausage as desired).  
7. Stir well to blend to blend flavors.
8. As mushrooms begin to cook, change heat to low and cover to finish cooking through for a few more minutes or until mushrooms are soften.
9. Drain all excess liquid, pour veggies (and sausage) into a baking dish.
   
10. Add the eggs and 1/2 cup of the shredded cheese. 
11. Mix well until egg yolks are completely broken and cheese is well distributed throughout the mixture.
12. Cover the top with the remaining cheese and bake in oven for approximately 15 minutes or until cheese is completely melted or a little longer if you prefer a crusted cheese top. 

Cheese Hash Casserole
Ingredients:
1 pk of frozen shredded potatoes, hash browns (approximately 4 cups) somewhat defrosted (i.e out of freezer for about 15 minutes).
2 cans of cheddar cheese soup
1/4 cup chopped onion
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. red pepper flakes
2-3 cups shredded cheddar cheese

1. Pre-heat oven to 350 degrees F.
2. In a baking dish, combine hash browns, soup, onion, garlic powder, onion powder, red pepper flakes and 1/2 of the shredded cheese.
3. Mix well until soup and cheese are evenly distributed and mixed into potatoes and onions.
4. Cover the top with the remaining cheese.
5. Bake for approximately 20 minutes or until cheese is completely melted, or a little longer if you prefer a crusted cheese top.

Don't Forget the Apple Rose Breakfast Rolls & Pearl & Crystal Strawberries

Raspberry Bellini

Bellinis can be nice brunch alternative to mimosas, but when it comes to a Mother's Day Brunch, I prefer a beverage with a feminine color to it, and thus the Raspberry Bellini was created.

Ingredients:

1 part peach nectar

1 part raspberry schnapps liqueur

2 parts chilled champagne

1. Mix well the peach nectar and raspberry schnapps over ice.   
2. Pour into serving glass and pour in champagne on top when your guests are seated and ready to begin the meal...Enjoy!

Please Drink Responsibly!

Lemon Mousse Filling - Pancakes, Crepes, Croissants

My Lemon Mousse Filling is the basic recipe to my Limoncello Dolcini dessert.  Because I has to test a few different ways to make the dessert, I found uses for my other attempts, hence this lemon mousse filling.  This is especially good to sweeten pancakes (Such as found in my Mother's Day Brunch spread), crepes, and croissants with some fresh fruit in a more sophisticated taste and aesthetic than just syrup or jam.  I've also simply served it in as a small serving with a Fiber One brownie and some chocolate drizzled on the top to make a marbled dessert.  It is a very versatile treat. 

Ingredients- makes 4 servings:

1/2 cup of truvia sugar (or preferred sugar)
3 whole eggs
3 egg yolks
zest of 1 lemon
1/2 cup lemon juice
2 sticks of butter, pre-cut into 1/2 tbsp cubes, keep refrigerated
2 cups of whipped cream 

1. Fill a pot with a few inches of water and bring to a rolling boil.
2. In a metal bowl, or metal-bottom skillet, whisk the eggs, egg yolks, sugar, and lemon juice.
3. Once the contents are completely whisked, place the bowl or skillet over the pot with the boiling water (double boiler alternative.)
   
4. Continue whisking contents over the heat quickly and continuously, ensuring the eggs do not cook into scrambled pieces.  The mixture should change from liquid, to frothy to a cream over approximately 5-10 minutes of constant whisking.  
5. Once you have a semi-thick cream, remove from heat.
6. Add in 4-5 butter chunks and mix until butter is completely melted.  Repeat this until all butter is melted into the mixture.
7. Add half of the lemon zest to the
   mixture.
8. Pass this mixture through a fine mesh strainer to remove any pieces of egg that may have cooked.
   
9. Cover mixture with plastic wrap and refrigerate overnight.
10. When ready to serve, mix one part lemon mixture with 1 part whipped cream.
11. Mix until combination whips up and has air in it to 'fluff' it up (as opposed to a pudding texture.)
12. Pour over desired breakfast bread and top with fruit.

The Flan-tini

If you're craving flan for dessert, this libation is an easy and delicious alternative.  These are also great to serve during a Cinco de Mayo Fiesta.  Include these with Tequila Lime Jell-O Shots and Key Lime Margaritas to to provide a a fun, festive and well rounded drink station for your fiesta! 

Ingredients:

2 parts tequila

1 part Irish cream liqueur

1 tbsp. caramel sundae syrup

1 part club soda

Optional garnish:
Caramel syrup & colored sprinkles

1. For optional garnish: empty out a row of caramel syrup onto a flat plate.
2. Prepare your martini glass by rolling the rim through the caramel row.
3. Empty approximately 1 tbsp. of colored sprinkles onto a flat plate.
4. Roll the martini glass on its rim through the colored sprinkles where you put the caramel to stick the sprinkles to the rim.
5. Mix the tequila, cream liqueur and caramel over ice in a martini shaker.
6. Add club soda and stir, pour and Enjoy!

Please drink responsibly.

Tequila Lime Jell-O Shots

These are a very cool addition to your drink station for home happy hours and in my case, I used it in my Cinco de Mayo Fiesta spread.  Using tequila over the traditional vodka in Jell-O shots adds a Mexican flare and the lime peel cups lend an authenticity more to your theme than the average paper or plastic mini-cup.  Use these with the Flan-tini & Key Lime Margaritas to provide a fun, festive and well rounded drink station for your fiesta!

Ingredients - makes 12 shots:

1 small box of lime flavored gelatin Jell-O

1 cup preferred tequila, recommend clear or silver

6 limes

1. Halve the limes, and cut a slight piece off the ends so that the peels sit straight on their own. 
2. Use a paring knife to cut around the peel (leave peel in tact) and remove the pulp, squeeze out any *excess lime juice.
3. If needed use a spoon to completely scrape the peel clean of any residual lime parts.
4. Wash the peels thoroughly.
5. Prepare the lime Jell-O as per the box instructions, substituting the cup of cold water with the cup of cold tequila.
6. Pour Jell-O mixture into lime peels and allow to set up in refrigerator for 4-6 hours.  

Enjoy...but please drink responsibly.

*Tip: I put the lime pulp and excess juice in an air tight container and use later for cooking or to flavor water and club soda.

Key Lime Margarita

Everyone knows that margaritas are a staple for any Cinco de Mayo Fiesta spread, but I prefer to always do things a little differently.  Rather than the traditional margarita, which is quite high in calories and sugar from most tequila mixers, I prefer a lower calorie version. But many of the low calorie mixers taste "off" or full of chemicals to me due to the artificial sweeteners.  To get around both these issues and have something a little different and a little reminiscent of the Keys, use this delicious Key Lime Margarita drink recipe.  Pair it up with Flan-tinis and Tequila Lime Jell-O Shots to provide a a fun, festive and well rounded drink station for your fiesta! 

Ingredients:

1 tbsp. of Key Lime Greek no-fat yogurt

2 parts preferred tequila

1 part *key lime juice

1 part club soda

Agave nectar to taste

Garnish with lime slice and rim salt (optional)

1. Mix all ingredients in a martini shaker and serve over ice or
2. Mix in a blender with ice if you prefer frozen margaritas.

Please drink responsibly.

*Tip: Most grocers sell bottled key lime juice if you don't have access to fresh key limes.

Piñata Cupcakes

These Piñata Cupcakes are so much fun; colorful, with a sweet surprise inside! These are the perfect dessert to follow up an Mexican dish or to include in your Cinco de Mayo Fiesta spread.  

KID WARNING:  Kids absolutely love these, and these cupcakes can be a great incentive to good behavior, but they may be on a sugar high after eating one, so I recommend either splitting them between two kids/ people and never serve right before bedtime!

Ingredients - makes 12 cupcakes:

1 box white cake mix (will need 3 eggs, 1/4 cup *vegetable oil, 1 cup water)

Food coloring (blue, green, yellow, red, others as preferred)

M&Ms candy

Cream cheese icing, or white icing

Colored sequin candy flowers, or colored sprinkles (optional)

1. Pre-heat oven to 350 degrees F.
2. Prepare white cake batter as per box instructions.
3. Divide the white cake batter into four separate bowls evenly (or the number of different colors of food coloring you chose).
   
4. Add in food coloring to each bowl to desired hue and mix well.
5. Layer each color into cupcake paper cups in a 12-cup muffin tin.  Be careful to still only fill each cup 3/4 full with the total of layers.
6. Put them in the oven and cook as per box instructions (approximately 25-30 minutes or until center of cupcakes is cooked through and a toothpick comes out clean.)
7. Remove from the oven and allow to cool completely.
8. Take a paring knife and carefully cut a circular hole through the center of a cupcake, approximately 1" in diameter. Do not go through the cupcake wrapper.  Keep the top of
   
   the cupcake hole to the side.
9. If needed, use a small spoon to scoop out any remaining cake bits so the hole is clear.
   
10. Fill the hole with M&Ms candies to almost full and replace the cupcake hole top to cover them.
11. Apply icing to the cupcake and decorate the top as preferred.  Repeat with all cupcakes.
12. Enjoy!

Tip: Refrigerate these when not serving.  Leaving at room temperature allows the moisture from the cupcakes to erode the M&Ms' candy shell so they lose their color; refrigeration helps to alleviate this, but it is recommended not to add M&Ms until ready to serve to get full effect.

Cinco de Mayo Fiesta! Spread

Lisa's Cinco de Mayo Party Spread

It's FIESTA TIME!!  

Although a Cinco de Mayo party might be all about the margaritas, here a few of my favorite things to include for festive fanfare and easy decoration.

On the Menu:

7 Layer Taco Dip & Tortilla Chips

Taco Bar

Chicken Sour Cream Enchilada Cupcakes

Mexican Corn on the Cob

I used Mexican blankets from previous trips to Mexico and
draped them on my ceiling to create a cantina/
Mexican food market type look.  Simple and cost
effective, as well as festive.

Dessert: Piñata Cupcakes  
Libations: Tequila Lime Jell-O Shots, Flan-tini & Key Lime Margarita

7 Layer Taco Dip is a pretty common recipe and easy to make: Simply layer in your serving dish as follows if you are making for the first time: 

1) on the bottom of your dish, a layer of re-fried beans is first as the base (sometimes people add taco seasoning to the beans, but can be served without as well.)

2) then  a layer of sour cream 

3) follow with a layer of guacamole 

4) next a layer of salsa 

5) then a layer of shredded cheddar cheese 

6) add a thin layer of shredded lettuce 

7) last, add a layer (sprinkle) of diced fresh tomatoes.  Some people also add some sliced black olives, but this is also a preference and can be served with or without.  Serve with a bowl of tortilla chips nearby.

The Taco Bar is also a very easy set-up  but is so much fun because it allows your guests to get exactly what they want and how they want it.  First begin with your proteins.  For this spread, I chose lean ground beef with taco seasoning added as per package instructions, and black re-fried beans to accommodate any vegetarian preferences. Other options can include shredded chicken, pork and/ or shrimp.  Next, provide your toppings: Here, I used chopped onions, tomatoes, shredded cheese and shredded lettuce.  On the side, I also included fresh avocado slices.  Then, provide the dips for toppings: salsa, sour cream and guacamole.  The best way to take any taco bar to the next level is to last, provide hot sauce options.  

It's better if this goes beyond your basic Tobasco sauce, but provide several choices and degrees of hotness.  Not only does this really allow for each individual to "spice" up their dish in a unique way, but often times a friendly competition materializes! Last, provide corn taco shells and small tortillas wraps for those who prefer soft tacos. 

Chicken Sour Cream Enchilada Cupcakes - makes 12 servings

Ingredients:

12 sheets of egg roll wrappers

4 tbsp. of extra virgin olive oil

4 cups shredded, cooked chicken

1 can of red enchilada sauce

1 tsp. garlic powder

1 tsp. red pepper flakes

1/4 cup minced onion

2 cups shredded cheddar cheese

2 cups sour cream

Tortilla chip strips (optional)

Ex. 1 cooked Enchilada Shell (Egg roll wrapper in large 6-cup muffin pan.)

1. Pre-heat oven to 350 degrees F.
2. Form egg roll wrappers in a large, greased muffin tin.  This is usually a six-cup tin as opposed to the smaller 12-cup muffin tins.  These will resemble mini-taco shells formed for taco salads (see picture)
3. Drizzle the egg roll wrappers with extra virgin olive oil and use a a kitchen brush to coat the sides of and overlapping tops.
4. Place in oven and cook for about 7-10 minutes, or until the wrappers bubble and "fry" up to a crisp.
5. Remove from heat and allow to cool until no longer hot.  
6. Repeat with the other six egg roll wrappers if using a six-cup muffin tin.
7. In the meantime, mix chicken, enchilada sauce, onion and spices and cook in a skillet over medium heat.  
8. Cook for about 10 minutes or until flavors are well blended and onions begin to soften.  Remove from heat.
9. Fill the taco shell cups with a thin layer of shredded cheddar cheese on the bottom, then a thin layer of sour cream, a generous layer of the chicken enchilada mixture and top with another layer of cheese (more than what was used on the bottom layer).  Cups should be near full.
   
10. Return to the oven and cook until top cheese layer is fully melted.
11. Remove from oven.  Allow to cool for a just a few minutes.
12. Dollop a generous spoonful of sour cream to fully fill the taco shell cup, and garnish with tortilla chip strips (optional)...Serve immediately and Enjoy!

Mexican Corn on the Cob - makes 15 servings

Ingredients:

5 ears of corn cobs, shucked

2 tbsp. butter

2 tbsp. sour cream

1 tsp. chili powder

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. salt

2 tbsp. Mexican queso fresco cheese - crumbled

1. Fill a large pot with a few inches of water, add the shucked ears of corn and steam for approximately 15 minutes over a medium heat or until corn becomes a brighter yellow color and emits a corn scent.
2. Remove from pot with thongs and allow to cool enough to handle. 
3. Cut into thirds to make 15 hand-held cob servings.
4. Melt the butter in a large skillet over medium heat and add corn cobs to the skillet.
5. Saute the cobs in the butter until the corn absorbs most of the butter.
6. Add in the sour cream and saute until the corn absorbs the sour cream.
7. Remove from heat, and season the cobs with all the spices evenly.
8. Place on serving dish and sprinkle with queso fresco crumbles and serve...Enjoy!