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Easy Weeknight Dinners

Roasted Veggie Taco Salad // Easy Weeknight Dinners

1 · Sep 23, 2013 · 3 Comments

Easy Weeknight Dinners //  If I didn’t love meat so much I would be a vegetarian… Seriously, I LOVE vegetables! I would much rather have a plate full of veggies along with a small side of protein. With all of the wonderful Farmer’s Market goodies at this time of year, I thought I would make a tasty Roasted Veggie Taco Salad for dinner. You can also check out my Taco Hand Pie recipe if you just can’t get enough tacos.

Roasted Veggie Taco Salad by WhipperBerry

It’s was a knock it out of the park hit with the family! The combination of the savory roasted vegetables with the fresh Mango Salsa was perfect. It was just fun and colorful enough that the kiddos didn’t balk at a plate full of veggies and my meat loving sweetheart didn’t even complain once.

Layering it all with lettuce, refried beans and topped with Queso Fresco made for a very satisfying weeknight meal. Here’s how you can make it for your family tonight.

Ingredients for Roasted Veggie Taco Salad

1 zucchini

​1 yellow summer squash

1 large onion

1 small head of garlic

1 jalapeño

1 large green chili

2 green tomatoes (optional)

1 T extra virgin olive oil

2 T taco seasoning

salt & pepper

1 can of refried beans

4-6 tortilla bowl or a large bag of tortilla chips

1 large head of green leaf lettuce, red leaf or Romaine

Fresh Mango Salsa

1/2 cup Queso Fresco or a mild Feta cheese

Sour Cream

Taco Sauce

Directions on how to make Roasted Veggie Taco Salad

Heat oven to 450˚, wash and cut veggies in large, yet still bite size pieces.

If you would like to have your salad on the spicy side leave the ribs and seeds in the jalapeño, for a milder salad, remove the ribs & seeds. Remove the garlic from it’s skin, but leave whole. I just happened to have some green tomatoes in my garden and I thought I would add them to the mix. The roasted up perfect and tasted fabulous, but they aren’t a deal breaker by any means. If you don’t have any, don’t worry. Really you can add any kind of veggie you want to this mix. That’s the beauty of this recipe.

On a baking sheet drizzle with olive oil and generously season with salt, pepper & taco seasoning. Toss to coat everything with the oil and seasoning.

seasoned roasted veggies

Roast at 450˚ for 30 minutes or until the veggies start to char a bit. Remove from oven and let cool.

roasted veggies

While the veggies are cooling you can mix up your Mango Salsa. You can check out my recipe for that here.

mango and avocado salsa

I just love this fresh salsa and it adds such a bright flavor to the salad.

Next, in a small sauce pan, heat your refried beans. Once they are warm, you can start to layering your salad with the beans at the bottom of your tortilla bowl or on the bottom of your plate surrounded by corn chips.

add beans to the bottom of your salad

The next layer is the lettuce that you have washed, dried and cut into bite size pieces. Then top of with a good helping of the roasted veggies, then the mango salsa, with a good sprinkling of the Queso Fresco or Feta.

Roasted Veggie Taco Salad from WhipperBerry

I then add a dollop of sour cream and then a splash of taco sauce to act as the “dressing.” Mix together and enjoy!

This will take Taco Tuesday up to a whole new level for sure!!

Hamburger Soup // Easy Weeknight Dinners

2 · Sep 3, 2013 · 19 Comments

Easy Weeknight Dinners // Well Whipperberry friends, it's September and I think it's safe to say that almost all of us are back to the school routine, no? We are here, and I have to say that I really love this time of year!

I love it even though for so many of us this means weeknights filled with activities, sports and rushed evenings. And this can also mean that dinners can be a challenge, but they don't have to be! With a little planning and some healthy ingredients, you can have hearty and delicious meals on your table in no time!

I actually think I love meals the most! Hearty. Fall. Meals. Yes, please! So today, it's all about fall. Fall and great dinners!

Hamburger Soup {A Pretty Life}

Title

This Hamburger Soup is the perfect weeknight meal. It's chock full of yummy seasonal vegetables and meat. This recipe is also great because it makes a big batch, which means that you can serve half now, and freeze half for later! ~ happy dance ~ Or use the leftovers in thermoses for the kids lunches. Now we're talkin!

Whisk

Ingredients: 1 1/2 to 2 lbs of ground beef 1 onion, chopped finely 1 – 28 oz can of diced tomatoes 2 cups water 3 – 10 oz cans of consomme 1 – 5 oz can of tomato paste 5 carrots, chopped finely 4 celery sticks, chopped finely 1 bay leaf 1 tsp thyme salt & pepper to taste Instructions:

  1. In skillet, brown the ground beef and onions. Then drain.
  2. In a soup pot, combine all of the ingredients, including the cooked ground beef.
  3. Simmer in a covered pot for at least 1 1/2 to 2 hours, making sure to stir it occasionally.

Deeeeelish!

Hamburger-Soup-2{A-Pretty-Life}

Serve with crusty bread or crackers and cheese! Now tummies are full and everyone is happy! 🙂

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For more delicious fall meal ideas, come on over!

Fall-Meals

Sweet & Sour Meatballs | Creamy Chicken Stew | Classic Meatloaf

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Have a delicious day! Signature

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Heather from Whipperberry
Hello... my name is Heather and I'm the creator of WhipperBerry a creative lifestyle blog packed full of great recipes and creative ideas for your home and family. I find I am happiest when I'm living a creative life and I love to share what I've been up to along the way... Come explore, my hope is that you'll leave inspired!

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