main dish

What’s Cookin’ in the Parsonage?

I love taco salad!  With summer tomatoes added, this is a delicious meal!  But, wow!  The calories packed into those fried taco bowls are unbelievable! In just the shell there are 310 calories and 18 g of fat!   A while back I discovered that these tortilla shells could be microwaved instead of deep fried.  They’re still flavorful and crispy without the guilt!

How good does this look?

Take the tortilla and place it into a microwaveable bowl.  Press it in a bit so it will be the shape of the bowl.

Then pop it into the microwave for 45 seconds.  Turn the bowl and test to see if it’s done – it will crisp up more as it cools!  If it needs a little more time, microwave 15 more seconds.  Remove it from the bowl and let it cool.

I made up taco mixture with beef – you could also use ground turkey.  Add the taco seasoning.  Then simply add the lettuce, taco meat, tomatoes, cheese and sour cream to your shell.  You could crumble some tortilla chips on top for a little more crunch. 

This would make a super fast Sunday dinner.  You can do the shells ahead of time and place them in a Ziploc bag.  Make the meat mixture on Saturday.  Also have the vegetables cut up.  All you have to do when you get home from church is assemble the salads.  Fresh and tasty!

Here’s a new muffin recipe that I tried this week… Peanut Butter Chocolate Chip Muffins.
You cannot go wrong mixing peanut butter and chocolate!

This would be good with breakfast because they’re not too sweet, but also a good snack or dessert with a cup of coffee or glass of milk!

Peanut Butter Chocolate Chip Muffins
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar.  Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.  Add in the flour mixture and stir until just combined.  Stir in chocolate chips.  Divide batter evenly between prepared muffin tins, filling each to the top Peanut Butter Chocolate Chip Muffins
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips – I sprinkled a few extra on top of the muffins too


Preheat oven to 375°.  Line a muffin pan with 12 paper liners.
Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
What goodies have you cooked up lately?
From my parsonage kitchen,

5 thoughts on “What’s Cookin’ in the Parsonage?

  1. Love Love Love your ideas!

    My specialty for the weekend was Bajan Macaroni & Cheese (according to a friend it needs national security clearance to share the recipe)
    Also, the accompanying meat was stewed chicken in red sauce another Bajan recipe).

    Both have lots of ingredients that blend into excellence!

    The perfect salad would be coleslaw.



  2. I also make my own taco salad bowls, but I brush mine with a little bit of oil (or you could use cooking spray, I just prefer not to) and then put them on the bottom of an upside down, oven safe bowl and bake them until their crispy (about 10-15 minutes).


  3. Reblogged this on RefreshHer and commented:

    Here are a couple of really great recipes I’ve posted before, but I’m reposting just in case you need a new muffin for a lunch, or a tasty supper entree for this week. Have you made either of these recently? You must! They’re two favorites of mine!


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