PIN Ground Beef Tacos to make them later!

When I was a kid I loved my mom’s tacos. Mom would fry corn tortillas to make shells. Then she folded them over to be filled with spicy taco meat, grated cheese, lettuce, hot sauce, and sometimes tomatoes. When we ate mom’s tacos, we had to hold them over a plate because so much grease would drip out!

Ground Beef Tacos with Tomato-Avocado Salsa is a different version of ground beef tacos! These days I make tacos into a low-carb meal by using low-carb flour tortillas. I season the ground beef with my homemade taco seasoning and serve the tacos with a tomato-avocado salsa (with cucumber!)

The tacos you see here are an updated version of Spicy Ground Beef and Black Beans Tacos I first made years ago! But these days a lot of my readers don’t want beans in their taco meat. (If you do want the black beans, follow that link and see the original recipe.)

And Cinco de Mayo is less than two weeks away, and these tacos would be a perfect dinner for that! You can make the ground beef tacos even if you don’t have every ingredient. We doubled the meat, so  you can probably have tacos for dinner more than once. And keep reading to find out about the frozen avocado that we used in the salsa for these tacos!

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PIN this Asparagus with soy sauce to try it later!

This Asparagus with Soy-Sesame Glaze is perfect for spring when asparagus is in season but it’s still cool enough to use the oven. And this is an asparagus side dish that I’ve made over and over!

For this asparagus cooked on a sheet pan, I kept the asparagus spears whole and used a pastry brush to glaze them with the soy-sesame mixture for the last part of the cooking time. Then sprinkle some toasted sesame seeds on, and you have the most amazing soy sauce and asparagus dish you could ever want!

And this recipe is great for any type of diet, see more information about that below! I do hope you’ll try this asparagus with soy sauce and sesame oil if you’re a fan of that flavor combination!

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PIN the Italian Sausage Breakfast Casserole to make it later!

I created this tasty Breakfast Casserole with Italian Sausage when I had a few sausages in the fridge that needed to be used. And at the time I was proud of being frugal and making something delicious out of leftovers! Now years later I’m still making this tasty breakfast casserole regularly!

And this is a long-time favorite breakfast for me now, so I’m reminding you about it for my Friday Favorites pick this week. And the updated version in this post makes a bigger casserole that uses the whole package of Italian sausage links!

If you’re a fan of Italian sausage like I am, this might become one of those breakfasts you make over and over. And I’m so glad I had the slightly crazy idea of putting leftover Italian sausage into a breakfast casserole; I hope you try it soon!

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PIN the Stir-Fried Bok Choy to make it later!

Stir-Fried Bok Choy is an Asian vegetable I’m guessing some of my readers might have never eaten. But it would be sad if you didn’t try this tasty Bok Choy side dish. When we made the recipe recently to take new photos, we inhaled it, and then spent about 5 minutes talking about how good it was!

The Bok Choy stir fry is extra flavorful with soy sauce, sesame oil, Oyster Sauce, and butter, and after we devoured it we wished there was more! This is an Asian side dish that’s quick, easy, delicious, and low in carbs.

And Bok Choy is readily available, even in regular American grocery stores. And if there’s an Asian grocer in your neighborhood, you’ll discover many more varieties of Bok Choy there that would be fun to try! I hope you try this recipe soon!

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PIN the Cottage Cheese Pasta Bake to try it later!

Cottage Cheese Pasta Bake with Mushrooms is a vegetarian pasta casserole that’s loaded with creamy goodness from plenty of cottage cheese and Mozzarella cheese! And I know warmer weather is coming, so I’m happy to share it with you before casserole season turns into salad season.

Kara and I loved this recipe, even though the final results were not overly photogenic. But the combination of pasta, mushrooms, flavorful Rao’s pasta sauce, dried herbs, cottage cheese, Mozzarella cheese, and Parmesan Cheese was such a winner.

My site has quite a few recipes for pasta with sausage, but this is a flavorful pasta casserole that has great flavors without any meat! I hope you try this recipe soon if you like the sound of these ingredients!

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PIN Broccoli and Cauliflower Salad to try it later!

This Broccoli and Cauliflower Salad has a dressing with that distinctive tarragon flavor that I like so much. I remember when I first tried fresh tarragon, and how much I loved the interesting flavor. And tarragon is one of the first herbs that shows up in the spring.

But through the years I’ve realized not everyone likes the slightly anise flavor of this herb. So let me be clear that you can skip the tarragon completely in the dressing for this tasty salad (or use another type of herb.)It will still taste great! And this is a perfect salad for spring when many summer vegetables aren’t available yet.

When we made the broccoli and cauliflower salad recently to update the photos, Kara and I couldn’t help adding creamy Feta cheese And OH MY, what a great addition that was. Of course the Feta is optional, but if you like Feta I hope you use some. And both broccoli and cauliflower are cruciferous vegetables that are loaded with nutrients, right? I’m reminding you about this healthy salad for my Friday Favorites pick this week, and I hope you try it as a new idea for a think-outside-the-box salad!

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PIN the salmon salad to try it later!

I love this easy Salmon and Asparagus Salad that’s perfect when you want a light dinner, and this salad is one of my favorite Sheet Pan Meals. For this simple recipe, just roast asparagus a few minutes on a sheet pan, then add the salmon. (I’d rub the fish with my favorite Szeged Fish Rub if you have some.) Whisk together an easy dressing while the salmon and asparagus cooks, toss the greens with dressing, and assemble a wonderful salmon and asparagus salad like you might get at a fine restaurant.

I think the photos really show you what a delicious salmon dinner this is; Kara and I devoured it when we took these pictures. We made some very slight changes to the recipe when we updated these photos a few years ago, but roasted salmon and roasted asparagus with a lemon-Dijon dressing is really a wow! If you like these ingredients I hope you try it soon!

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PIN the recipe for Deviled Ham Spread to try it later!

Deviled Ham Spread has been one of my favorite things to make with leftover ham for quite a few years now! And when I buy ham for a holiday meal I’m always happy to have leftover ham to make this!

I love to eat this deviled ham stuffed inside low-carb pita bread for a quick and easy lunch. And I enjoy these pita sandwiches made with deviled ham so much that I find myself doubling the recipe to make this with ham steaks from Costco, even when I don’t have leftover ham.

Through the years I also started adding chopped onion or green onion, finely chopped celery, and just a little fresh-squeezed lemon juice to the recipe.

And I bet today many people have leftover ham from Easter, so I’m hoping you make some deviled ham! This post also has four delicious low-carb options for using deviled ham. If you’ve never made this at home, trust me, it is so delicious.

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PIN Air Fryer Artichoke Hearts to try it later!

These amazing Air Fryer Artichoke Hearts are a fun, delicious, and low-carb appetizer that I’m recommending for my Friday Favorites pick this week. And this treat with artichokes is easy to make and perfect for any type of special meal. I promise everyone who likes artichokes will love this easy idea.

And making roasted artichoke hearts couldn’t be easier with the Air Fryer! They’re simply drained, coated with olive oil, seasoned, roasted in the Air Fryer, and topped with coarsely grated Parmesan cheese. You can eat them dipped into something tasty if you like, but truthfully they don’t need a dip to taste great.

Of course, I love artichokes so I’d love this as a side dish for a special dinner too. We used two cans of whole artichoke hearts to make 8 appetizer servings or 4 side dish servings, but you can cut the recipe in half if you don’t want that much. I know canned artichokes are a bit of a budget splurge, but I hope you try this when you’re wanting an extra-special idea for an appetizer!

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PIN the Asparagus Tomato Salad to try it later!

Asparagus and Tomato Salad with Hearts of Palm came about because of the way I love to pull things out of the fridge or pantry and experiment to see what I can come up with! And this asparagus tomato salad  started with the Hearts of Palm that are one of my favorite salad ingredients!

I also had fresh asparagus in the fridge and chives growing in the garden, although you can use green onions if that’s what you have. I added a few of the small grape tomatoes I start buying in the spring when I’m craving tomatoes. And those ingredients are mixed with a tasty lemony vinaigrette.

And when I can have an easy meal with a salad that includes hearts of palm, asparagus, and tomatoes, I’m a happy camper! This salad is going to be a great side dish for Easter if you’re still narrowing down the menu!

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