tortilla cups

Low-Cal Blueberry Crepe
1 tortilla from @star-ana-low-cal-recipes (25 cal)
1/3 cup (or less) blueberries (30 cal)
Splash lemon juice (0 cal)
1 tsp (or less) 0-cal sweetener

-make tortilla, set aside let cool
-cut in half (it’ll be messy) blueberries; microwave 30 sec
-add lemon juice and sweetener to blueberries
-microwave again 15 sec
-pour blueberries onto tortilla, roll up, and indulge!

Again, 1/3 cup of blueberries results in a LOT of filling, too much for the tortilla. ¼ cup should do it, unless you like a lot of blueberries (like me)

Family Tortilla Recipe

  • 2 cups flour
  • ¼ cup Crisco vegetable shortening
  • 1 tsp salt
  • 1 tsp baking powder
  • about a cup warm water

Combine flour, salt and baking powder in a large bowl. Make a well, put shortening in the middle of the well and add some of the warm water and combine. I ALWAYS use my hands. Add more water until dough is moist but not sticky. Flour your surface and let the dough rest for 10 minutes.

This would be a great time to get your pan out on the stove and warm it and find a plate or some vessel to hold the fresh tortillas. I usually put the pan on med-high

Cut dough in half and repeat until you have a ball a little larger than a golf ball. (You could actually make them any size you want but you’ll get different size tortillas and varying amounts of tortillas if you do. It’s really up to your discretion) Flour your surface and rolling pin and roll them out.

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Seasoning ingredients:

  • 1 Tbsp chili powder 
  • ½ Tbsp paprika 
  • ½ tsp onion powder 
  • ¼ tsp garlic powder 
  • ¼ tsp cumin 
  • ⅛ tsp cayenne pepper 
  • 1 tsp sugar 
  • ½ tsp salt 
  • ½ Tbsp corn starch 

Fajitas ingredients: 

  • 2 small (or 1 lg.) onion 
  • 2 medium green bell peppers 
  • 1 medium red bell pepper 
  • 1 lb. chicken breast 
  • 2 Tbsp vegetable oil 
  • 1 medium lime 
  • 8 (6-inch) tortillas 
  • ½ cup sour cream (optional) 
  • ¼ bunch cilantro (optional) 


  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

88 snacks under 100 calories 


1. Mini PB&F: One fig Newton with 1 teaspoon peanut butter.

2. Chocolate Banana: Half a frozen banana dipped in two squares of melted dark chocolate.

3. Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.

4. Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey.

5. Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.

6. Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.

7. Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.

8. Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.

9. Oats n’ Berries: ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup fresh berries.

10. Dark Chocolate: One block, or three squares.

11. Nut-Stuffed Date: One Medjool Date filled with one teaspoon natural unsalted almond butter.

12. Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.

13. Cinnamon Applesauce: 1 cup unsweetened applesauce. Or, try this homemade version!

14. Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.

15. Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup… like this!

16. Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!

17. Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.

18. Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.

19. Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.

20. MYO Banana Chips: One sliced banana dipped in lemon juice and baked.

21. Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender.

22. Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries.

23. Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate.

24. Cinnamon Graham Crackers & Peanut butter: Two graham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon.

25. Cereal and Milk: ½ cup rice krispies with ½ cup skim milk.

26. Milk n’ Cookies: Five animal crackers with ½ cup skim milk.

27. Warm Spiced Cider: 6 ounces apple cider with sprinkles of cinnamon and nutmeg, warmed.

28. Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi.

29. Café Latte: 8 ounces steamed skim milk with 1 shot espresso.

30. Jelly Beans: 25 of ‘em! Although we don’t recommend these.

31. Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff.

32. Protein Shake: One scoop protein powder with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!).

33. M.Y.O. Popsicle: 8 ounces lemonade frozen in an ice pop mold, or use a small paper cup as a mold.

34. Apple Chips: Munch on ¾ cup of kinds like these, or use this recipe!

35. Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus.

36. Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more).

37. Cheese n’ Crackers: Five Kashi 7-grain crackers with 1 stick reduced-fat string cheese.

38. Dippy Egg: One over easy egg with ½ slice whole-wheat toast, sliced (to dip in yolk!).

39. Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese.

40. Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper.

41. “Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!

42. Guacamole stuffed Egg Whites: Halve a hardboiled egg, remove yolk, and stuff the empty space with 2 tablespoons guacamole (avocado, lime, cilantro and salt).

43. Grilled Spinach and Feta Polenta: 3 oz polenta (about the size of a deck of cards) cooked with 1 ½ cups water and topped with 1 teaspoon feta cheese and a handful spinach.

44. Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce.

45. Dijon Pretzels: Two pretzel rods with 1 tablespoon Dijon mustard.

46. Crunchy Curried Tuna Salad: ½ cup canned tuna with 1 teaspoon curry powder, 1 tablespoon chopped red onion, and two ribs celery (chopped).

47. Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice.

48. Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce.

49. Smoked Beef Jerky: About 1 ounce— look for low sodium versions!

50. Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese.

51. Kale Chips: ½ cup raw kale— stems removed— baked with 1 teaspoon olive oil at 400° until crisp.

52. Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes.

53. Cucumber Sandwich: ½ English muffin with 2 tablespoons cottage cheese and three slices of cucumber.

54. Turkey Roll-Ups: Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard.

55. Mixed Olives: About 8 olives.

56. Antipasto Plate: One Pepperocini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive.

57. Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt.

58. Choco-Soy Nuts: 3 tablespoons soy nuts with 1 teaspoon cocoa nibs.

59. Wasabi Peas: About ⅓ cup of these green treats.

60. Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons balsamic reduction.

61. Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°.

62. Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar.

63. Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup raw spinach and 1 tbsp feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).

64. Crunchy Kale Salad: 1 cup kale leaves chopped with 1 teaspoon honey and 1 tablespoon balsamic vinegar.

65. Chick Pea Salad: ¼ chickpeas with 1 tablespoon sliced scallions, a squeeze of lemon juice, and ¼ cup diced tomatoes.

66. Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender.

67. Pretzels & Cream Cheese: 15 mini pretzel sticks with 2 tablespoons fat-free cream cheese.

68. Bacon Brussels Salad: Seven brussel spouts thinly sliced and mixed with one piece lean bacon, chopped.

69. Rosemary Potatoes: ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary.

70. Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt.

71. Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar.

72. Goldfish: About 40 fishies…try the cheddar kind!

73. Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa.

74. Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf.

75. Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox.

76. Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins.

77. Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety), sliced.

78. PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter.

79. Cottage Cheese Melon Boat: 1 cup melon balls with ½ cup non-fat cottage cheese.

80. Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar.

81. Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped.

82. Blue-Cheese Stuffed Apricots: Three dried apricots with 1 tablespoon crumbled blue cheese.

83. Rice Cake and Almond Butter: One rice cake (try brown rice!) with 2 teaspoons almond butter.

84. Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon.

85. Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter.

86. Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella (or other hazelnut spread).

87. Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic.

88. Cacao-Roasted Almonds: Pop in eight almonds like these!

On Hippies and College Credits

For months, it was about the only thing Stanford did. To Fiddleford’s annoyance, it seemed that Stanford rarely slept.

Stanford Pines just knew that Backupsmore was going to be horrible. The dorms were only mostly bug-free, his parents hadn’t even bothered to help him move into his dorm, Stanley isn’t here– no, no he was just fine without Stanley, it’s not like his twin had been his only friend for years, it’s not like he missed him, god no. He just had to work his way through this, just like he’d worked his way through his last few months of high school, just like he’d worked through his first birthday without Stanley there. All he had to do was go to his dorm, unpack his bags, and meet his roommate. Just meet your roommate, hope they don’t think you’re a freak, get your PhD and get the fuck out of Backupsmore. Stanford took a deep breath, adjusting the grip he had on his suitcase, and opened the door.

“Greetings, I’m Stanford Pines–” Stanford stopped short, taking in the sight before him.

The first thing he noticed was the god awful tie dyed bedspread on one of the twin beds. There were gaudy, multicolored “PEACE” posters on the walls. His apparent roommate was a thin, wiry man with sandy blonde hair down to his shoulders, and– oh god, was that a goddamned banjo?

My roommate is a fucking hippie.

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Roasted carrot ‘N’ chickpea wrap.

1 large tortilla or wrap

2 cups butter lettuce

1-2 romaine lettuce leaves

½ cup crunchy chickpeas (recipe follows)

2-3 roasted carrots (recipe follows)

½ avocado

¼ cup cilantro

½ cup water

1 tsp. brown rice vinegar

Salt to taste

For the chickpeas:

1 can chickpeas (rinsed, drained and patted dry)

1 tbsp. coconut or olive oil

½ tsp. cumin

½ tsp. garlic powder

½ tsp. cinnamon

¼ tsp. salt

¼ tsp. smoked paprika or cayenne

1/8 tsp. turmeric

Preheat oven to 400 degrees Fahrenheit. Toss dry chickpeas with oil and roast on an ungreased baking sheet for 35 minutes. Gently shake pan 2-3 times while chickpeas are roasting so that they bake evenly. Set aside.

For the carrots:

2-3 medium carrots, halved and thinly sliced

½ tbsp. coconut or olive oil

¼ tsp. salt

Coat thinly sliced carrots with oil of choice and season with salt. Place on an ungreased baking sheet and bake at 400 degrees Fahrenheit for about 30 minutes. Chickpeas and carrots may be cooked at the same time.

While the carrots and chickpeas roast, make the dressing. In a blender combine the avocado, cilantro, water, vinegar and salt to taste and blend on high until creamy. In a large bowl mix the avocado dressing with the butter lettuce and ½ cup roasted chickpeas. In a large wrap or tortilla place 1-2 large romaine lettuce leaves, next the seasoned butter lettuce and chickpeas, and finally the roasted carrots. Wrap tightly, slice in half and serve immediately.

| Chub’s Fish Tacos |

Great Grandma Chub. A fish whisperer and outdoors-woman. A brave mama bear. A mountain lady and a soul who knew how to enjoy the simple things in the midst of hurt and pain. A home-cooked meal was more than just a meal to her. It was a time to gather and enjoy with others. A time for song. A time for laughs. A time for thanks.

I recently came up with this fish taco recipe adapted from other recipes I’ve come across, and I couldn’t think of a more fitting title than Chub’s Fish Tacos. Gather around with family and friends and enjoy.


   For tacos :

1 pound white flaky fish (I prefer mahi mahi)

¼ cup canola oil

1 lime, juiced

1 tablespoon ancho chili powder

¼ cup chopped fresh cilantro leaves

12 corn tortillas

   For sauce :

¼ cup sour cream

1 lime, juiced


Salt and pepper

   For garnish :

Red cabbage, thinly sliced

Chopped green onions

Fresh cilantro

*For garnish I use as much as needed…no specific amount

/ / /

Preheat grill to medium-high heat. Place fish in appropriate size dish. Whisk together oil, lime juice, ancho and cilantro. Pour over fish and let marinate for about 15-20 minutes.

While fish marinates, chop ingredients for garnish (red cabbage, green onions, and cilantro). The sauce can be prepared as well. In a small bowl, combine sour cream, lime juice and a few dashes of Tabasco. I’m quite generous with the Tabasco. I like a bit of kick ; ). Season with salt and pepper. Mix well. The consistency should be that of a sauce. Add more lime juice if needed.

Remove fish from the marinade and place onto a hot grill, flesh side down. Grill the fish and flip as needed. Grill until fish flakes with a fork.

Place tortillas in a skillet and warm for about 20 seconds. To keep tortillas warm, wrap in a towel or place in a tortilla warmer. (If time allows, tortillas can be warmed while fish is being grilled).

Divide fish among tortillas and garnish with any or all of the garnishes. Now, gather ‘round and enjoy!

Cinnamon-Sugar Tortilla Chips

¼ cup sugar
1 ½ teaspoons cinnamon
4 Tbsp butter, melted
2 flour tortillas

Prep time is about 15 minutes
Cook time is about 12 minutes

Step 1 you should Cut each flour tortilla into 6 to 8 wedges

Step 2 preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.

Step 3 Mix your sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Then, melt butter in a small bowl.

Step 4 Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar

Step 5 coat one side of each of the wedges in your cinnamon/sugar blend.

Step 6 place each wedge in the lines baking pan, sugar/cinnamon coated side facing up.

Step 7 bake in the oven at 350°F for 12 minutes or until crisp

Let sit for 2 minutes and enjoy!
-mod moth

My husband’s version of last night’s dinner. I used my mom’s tortilla recipe. I ate these tortillas with rice and beans all the time growing up, so making them on my own reminds me of home.

-4 cups flour (I used all purpose, but others should work fine too)
-1 tsp. baking powder
-1 tsp. salt
-¼ cup melted coconut oil
-warm water (she had no measurement for this, so you kind of have to add little by little until you get the right consistency)

Mix everything well & form into a ball. Cover and let sit for 15 minutes. Take dough and make balls (should make about 24). Put a thin coat of coconut oil on your hands and coat each ball with oil so they don’t stick together in the bowl. Cover and let sit another 15 minutes. Roll out each ball on a floured surface to make a circle and stretch dough out with hands (can YouTube for proper technique). Brown both sides on a pan until lightly freckled. Then eat! As you can see, mine didn’t come anywhere near to looking like a circle. Thankfully that doesn’t affect the flavor! 😊

Lightened Up Cheesy Chicken Enchiladas!

Enchiladas are one of my favorite foods. I could eat them for dinner every night if I was allowed to. Wait…I’m an adult. I am allowed to! This might be next on my freezer food preparation list. 

After spending all day Friday with my mom, I was exhausted. I was running on only a couple hours of sleep because of the drive the night before. I tapped out around six and laid on the couch while she made dinner. Sometimes it feels good to be lazy. It feels even better when you are at your parents house. 

Finally it was time to eat. My mom set the table and placed the enchiladas in the center! She has been making healthier swaps in the kitchen lately and lightened them up! They still tasted great! I could hardly tell she changed up the recipe from her original. 

She served the enchiladas with Spanish rice. My dad, her, and I devoured most of the pan. The pictures in this post are leftovers from dinner, and they were even better the next day! 

Ingredients *10 Low Carb 8 Inch Tumaro Tortillas, *1 lb Boneless, Skinless Chicken Breast, (Diced & cooked in frying pan with olive oil) 2 Cups Go Veggie Cheese, 1 Cup Plain Greek Yogurt, *1 Can Diced Green Chilies, *¼ Cup Diced Chili Tomatoes, *½ Cup Fiesta Corn, *3 Tbsp Whole Wheat Flour, *1 Cup Chicken Broth, *½ Cup Red Enchilada Sauce,*3 Tbsp Organic Butter *1 Tbsp Cornstarch.

(You can use any brand of cheese. I just truly love the taste of GoVeggie)

1. Preheat oven to 350 degrees. 
2. In a little mixing bowl, toss together the cooked chicken, enchilada sauce, fiesta corn, chili tomatoes, and 1 cup of cheese. 
3. Fill the tortillas with the chicken mixture. (About ¾ cup in each wrap)
4. Grease a baking dish with cooking spray.
5. Place the rolled up tortillas into the baking pan. 
6. Add organic butter to a saucepan. (On high) Whisk in the flour, cornstarch, and cook for one minute. Add the broth to the sauce and continue to stir until thick. 
7. Remove the saucepan from the heat and then add in the Greek yogurt and chilies. 
8. Pour the sauce over the tortillas with one cup of cheese. 
9. Bake in the oven for 25-30 minutes. 

(In the photo above, that is just ½ of what the enchilada looks like)We devoured the pan and this was all that was left for a picture. So don’t worry; they are much bigger than that tiny half! 

Nutrition: Makes 10 Enchiladas. (Serving Size: 1 Enchilada)

Per Serving: 220 Calories, 18 g Carbs, 9 g Fat, 22 g Protein, 8 g Fiber, 1 g Sugar. 

this white woman on cutthroat kitchen was all like “a breakfast burrito?? that’s kind of pedestrian, isn’t it?? I’m going to try to elevate the breakfast burrito” so she made, like, tortilla cups with stuff in them in a muffin tin. and the judge was like “when I think of a burrito I think of an envelope-folded roll that I can pick up” and this white woman said “why wrap a bunch of ingredients in a soft tortilla? come on, chef, think outside the box!” I’m laughing my ass off

Homemade Flour Tortillas


2 cups of flour (I use the all purpose flour at aldi)

4 tbsp of butter, lard (can be saved bacon grease) or coconut oil (in its solid form, but at room temperature)

1 tsp of salt

¾ water or milk room temperature


Start off by sifting the flour (if it doesn’t come pre-sifted) and then add salt and the butter, lard or coconut oil into the flour and use your hands to break up the butter into the flour. I usually press the flour and butter into the palm of my hands then rub them in order to incorporate the butter into the flour.

Once there are little to no clumps, add the water or milk into the flour mixture and knead lightly with your hands. If the mixture is extremely sticky/gooey, then add a pinch of flour until the mixture no longer sticks to your hands as much. If it’s too dry, add more water/milk.

Next, allow the dough to rest for 20 minutes, but make sure to cover it with a warm and damp towel.

After 20 minutes have passed, divide the entire ball of dough into 8 or 6 even pieces and then warm a large pan on the range. 

Sprinkle flour onto a dry, flat and clean surface. Lightly dust a ball of dough and place it on the dusted surface. Roll out with a rolling pin, making sure to roll out the ball of dough as evenly as possible. A technique I use is to roll the dough upwards, lift the dough from the surface, flip it and rotate it 90 degrees, so that it’s not a long strip of a tortilla, but circular. I stop rolling the tortilla once it’s thin enough that it’s transparent, but feel free to roll it out however thin or thick you like your tortillas. 

Finally, place your rolled out tortilla on the pan and allow it to bubble and lightly brown before flipping over. Once the other side is lightly brown, take it off from the pan and place it between a cloth napkin. Keep warm or put in an airtight container and preserve them in the fridge. :)

Kimchi & Shrimp Tacos

There’s always something you can make out of leftovers. I had some left over tortilla, shrimp and Kimchi and thought- why not make some tacos with what I have? It’s quite a nice twist of a Kimchi dish.

These Kimchi tacos make a good snack during the day or even an appetizer for lunch.


  • 4 2-inch tortillas
  • ½ cup kimchi
  • 12 shrimps
  • ½ cup vegetables (I used spring mix)
  • mayonnaise
  • salt & pepper


1. In a shallow pan, heat up a small amount of oil. Add in shrimp and sauté until cooked. Sprinkle some salt and pepper to season.

2. Toast tortillas in a toaster until it’s slightly crispy.

3. Assemble the tortillas by placing mix greens then kimchi, then shrimp.

4. Add some mayonnaise on top before serving.

Tortilla Chip Soup

This soup is almost as easy as just heating a can of soup and it’s super tasty! This makes about enough for three meals but you can double the quantities to make more.


  • 1 15oz can of diced tomatoes
  • 2 cups broth (I use chicken but you can use vegetable to make it vegetarian or any other broth you like/have)
  • ½ cup salsa
  • tortilla chips
  • grated cheese of your choice (I like to use monterey jack or pepper jack for this)


  • pour the tomatoes, broth, and salsa into a pot and heat until steamy and hot
  • pour into a bowl and add chips and cheese
  • enjoy!
  • 1 dozen tortillas, prefferably stale
  • 2 cups of red chile sauce or salsa verde (comes canned, though you can use canned tomato sauce and add your own chile/garlic powder/cumin to taste)
  • oil
  • optional: 1 cup corn, 3-4 eggs
  • Cut or tear tortillas into strips of wedges.

Coat pan with oil and allow to get hot. Fry chips to golden brown. At this point you can crack your eggs right into the pan and cook like scrambled eggs with your chips. Reduce heat and poor in sauce. If preferred, add can of strained corn or fresh or frozen corn. Let simmer, flipping chips to make sure they’re coated. Let cook for 5-6 minutes. Depending on how crunchy you want your chips to stay, cook less. 

Traditionally served with Mexican crema, cojita cheese and diced onions, though all these can be skipped or substituted. Serves 4-6.

Dinner for one tonight!

I love when it’s just me for dinner because I can throw whatever I want in a bowl and call it a salad. It’s an easy clean up, too. Although the salad in the picture is half eaten, I’ll tell you what is or was in it. 

4-5 cups romaine lettuce, 2 tbsps light honey mustard dressing, ½ small avocado, 4 sliced baby potatoes (cooked, seasoned & cooled) croutons, tortilla strips, and 1 cup turkey sausage crumbles. 

Now…what should i have for dessert?