Hey-hey, my foodies! How is your week going?
It’s that time again on Lean Lena! Tasty Tuesday Linkup Party:)
October 21, 2014
Kitchen Remodeling Progress and Tasty Tuesday Linkup Party #37
Good morning, my Tasty Tuesday Partiers! How have you been here without me?
It’s finally Tasty Tuesday and I’m back with my new tasty post and a linkup at the bottom of it for you!
October 7, 2014
Quinoa Stuffed Squash – Tasty Tuesday Recipe Feature and Linkup
Hey-hey! How was your weekend, guys?
We were working on our kitchen this weekend. We have finally painted the walls! Now to put in the ceiling 🙂 Slow but sure we’re making some progress with our kitchen.
Because my kitchen (and pretty much the whole house because of the kitchen project) is a mess, I didn’t cook anything new this weekend to share with you today.
BUT! Tasty Tuesday is still on!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s ONLY ONE RULE TO THE LINKUP – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week! Please, respect this rule – every week I put my time and effort into creating this linkup, and so do bloggers who come to linkup their posts. Linking back = spreading the word = giving back.Continue Reading
September 30, 2014
Zucchini Latkes Recipe and Tasty Tuesday Linkup Party
Hey guys! How is that Tasty Tuesday going over there? 🙂
I’m having an extremely busy week again – a lot going on and I still haven’t told you about my trip to San Diego! Shame on me!
But in my defense – I put together a super yummy post for you today 🙂
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
Also! If you haven’t noticed yet – right below this post there is a sign up form you can use to opt in for receiving an e-mail reminder every Monday about the next Tasty Tuesday Linkup Party. Fill it out if you’d like that and I’ll remind you to put together a post for the next TT linkup.
So! On to the tasty stuff now 
I’m a big fan of savory breakfast. I just can’t start my day off with sweet stuff. Really, I can’t. Any other time of day or night – but not the morning 🙂
So because of this and because having eggs for breakfast every day can drive you nuts, I have to think of new recipes for my savory breakfasts. This one was inspired by the zucchini attack we all experience in the fall. 🙂 What better way to use them than making delicious zucchini latkes? Here’s how.
Zucchini Latkes
September 23, 2014
Homemade Fresh Vegetables Salad Recipe and Tasty Tuesday Linkup Party
Hey-hey, my friends! I’m finally back from the sunny San Diego! I bet you can’t wait for a recap of my trip 🙂 But I’ll have to save that for a little later in the week.
Why? Because today is the Tasty Tuesday, of course!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
So! On to the tasty stuff now
September 16, 2014
Single Serving Sweet Potato Casserole Recipe and Tasty Tuesday Linkup Party
Hey guys! Happy Tuesday! Happy Tasty Tuesday!
Did you think there will be no Tasty Tuesday linkup this week because I’m travelling? Did ya? 🙂
It’s happening! And here’s what it is:
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
So! On to the tasty stuff now 🙂
September 9, 2014
Whole30 Final Recap – Results and “Now What?”
Hey guys!
So today is Day 30 of my Whole30! I did it!!! I feel pretty awesome and proud of myself 🙂
Since today is Tasty Tuesday I decided to summarize my experience with Whole30 as it all does start with food indeed.
But first, let me remind you what Tasty Tuesday is 🙂
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
September 2, 2014
Sweet Potato-Squash Soup Recipe
Hey my foodies! Happy Tasty Tuesday!
Are you ready for some tasty recipes? Me too!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
August 19, 2014
Curried Chicken and Vegetables Recipe and Tasty Tuesday Linkup
Hey-hey, my foodies! It’s time to talk about tasty stuff on this Tasty Tuesday 🙂
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants checking out your posts next week!
Remember that there is now the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
This week, in light of my latest challenge which is Whole30, I am posting a Whole30-friendly recipe again.
This curried chicken and vegetables are super quick and easy to make – ideal option for a quick week night dinner for the whole family, and a great way to use those veggies in your fridge/garden.
CURRIED CHICKEN AND VEGETABLES
To serve 2, you will need:
- 1 chicken breast, cut into pieces – the size of your choice. I like mine chunky.
- 1 bell pepper of any color, cut in chunks
- 2-3 Bok Choy leaves, cut in chunks
- 1 small zucchini, cut in chunks
- 4-6 bella mushrooms, halved
- 1/2 yellow or red onion, cut in chunks
- 1 tbs yellow curry powder
- Salt and white pepper to taste
- Oil of choice (I used olive oil)
Instructions:
Prep the chicken – cut, add curry, salt and pepper, mix until the chicken pieces are coated in spices and set aside for as long as you can – the longer the better.
Cut up all the veggies.
Heat up the oil in your wok (or pan if you don’t have a wok) until light white smoke just starts coming from it. It is very important to heat the oil and the wok/pan properly.
Once that is done, things are gonna start happening pretty quickly, so make sure you have all the ingredients handy.
Add chicken to the wok and stir constantly for 2-3 minutes until it is almost cooked through.
Remove chicken from wok.
Start adding vegetables – one at a time starting with the ones that take the longest to cook.
Stir constantly.
Add some white pepper and salt when the veggies are almost done and stir.
Return chicken to the wok (just to heat it up), turn the heat down to low and stir everything together for another minute or two (depending on how well the veggies are cooked at that point).
You don’t want to overcook the vegetables, the need to be a little crunchy.
Serve hot and enjoy!
And once again – how easy was that? This dinner takes 20 minutes to throw together. You’re welcome, busy working people 🙂
Spread the love?
Now it’s your turn! Show me what’s been cooking in your kitchen lately 🙂
Hugs,
Loading InLinkz ... August 12, 2014
Turkey-Ginger Breakfast Patties Recipe – Whole30 and Paleo Friendly
Hey, my foodies! How is your week going so far? Hope you didn’t have too bad of a Monday 🙂
Well, you know what day it is, right? Yep, Tasty Tuesday!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants checking out your posts next week!
First off, I wanted to let you know that there is now the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did and your Pinterest username so I could send you an invite.
This week, in light of my latest challenge which is Whole30, I am posting a Whole30-friendly recipe here.
Whole30 pretty much bans all my favorite breakfast foods (oatmeal, avocado toast, PB toast, breakfast sandwiches) –Â I had to come up with a plan “B” when it comes to breakfast.
So last Sunday I made a bunch of turkey-ginger breakfast patties for an easy grab-and-go breakfast. Add some boiled eggs and vegetables of your choice and you got yourself a wonderful breakfast free of processed crap. Here’s how:
INGREDIENTS:
- Ground turkey
- 2 eggs
- Fresh cilantro, chopped coarsely
- 1-2 teaspoons fresh grated ginger
- 1/2 yellow onion, diced
- Salt and pepper to taste
HOW TO:
Preheat the oven to 350°F
Mix all the ingredients in a bowl until well combined
Line a cooking sheet with foil and lightly grease with olive oil
Form patties and place them on the sheet (I made 6 big ones, remember they’ll shrink when cooked)
Bake for 20-30 minutes (10-15 minutes on each side).
Broil for the last 5 minutes.
Let cool down, refrigerate or freeze for later.
Enjoy!
And that’s it! How easy is that? Mix, pop them in the oven, take out, eat! 🙂
Spread the love:
Now your turn! Link up your tasty posts below, my dears! I can’t wait to read what tasty foods you ate 🙂
Have a wonderful week and eat well.
Loading InLinkz ... August 5, 2014
Cooking Class at Issei Noodle + Pineapple Curry Fried Rice Recipe
Hey, hey my Foodies! How was your weekend?
It’s that time of the week again – Tasty Tuesday!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!
So! This week I wanted to share an amazing cooking class experience we had a couple weeks ago.
Cooking class at Issei Noodle!
But let me start from the beginning.
There is an Asian restaurant in my town called Issei Noodle. It is a family owned business and it is famous for it’s fresh and delicious food, honest ingredients and fast and courteous service. Any time you walk in – it’s packed with people, and nobody leaves unhappy. Yep, they are the ones who make my favorite Thai tea (now with bubbles!):
AND my favorite Chicken Pho:
Anyway, it is not far from our house so we naturally go there A LOT! 🙂 On one of our visits I noticed an ad at the check out saying they are now accepting sign ups for cooking classes. Imagine my excitement! Learn how to make their delicious food and get to know the family secrets of fine cooking we enjoy so much? 😉 Count me in!
I signed us up as part of the birthday present for my husband, and a couple Sundays ago we grabbed our cutting boards and knives and went off to the restaurant. I have to say, just being there at the time when they’re usually closed, walking through the restaurant with no guests in it, and walking around their open kitchen was an incredible experience!
The owners (Robert and Naomi) are super nice people! It was the very first cooking class they held, and there were 4 other couples there (total of 10 people).
The first dish we made was Pineapple Curry Fried Rice. With all the ingredients on the table, it didn’t look all that difficult to make at all.
Before we knew it, we learned how to peel and slice a pineapple, and got everything ready to go for the actual cooking process.
Both teachers were guiding us along the way as we prepped the vegetables (yep, that’s us in the actual kitchen):
We got to use the wok, too! It was pretty heavy so I let my husband “do the shakin’ ” 🙂
All that shakin’ resulted in this beauty:
It was super delicious! And the fact that we made it ourselves made it even better 🙂 We enjoyed the plate of fried rice while other couples were cooking theirs (we were the first to go).
So, without further ado here’s the recipe for the Pineapple Curry Fried Rice. My advice – since the only way of learning how to do it the right way is to actually go to their cooking class, do it if you get a chance! If you don’t – experiment! It’s a dish that leaves you a lot of room for creativity – other that mandatory ingredients, you can switch and swap pretty much anything! Fun-Fun!
So here we go:
You will need (makes 4 servings):
- 1 bell pepper
- Pineapple chunks (wither fresh, or canned. If using canned, choose the unsweetened ones and drain well)
- 1 onion (either red or yellow – whichever one you prefer)
- 1 lb marinated beef (cut of your choice, or swap with other kind of meet, chicken or tofu)
- Vegetables of your choice (we just used onions and peppers)
- 3 cups jasmine rice (cooked)
- 2 tbsp. fish sauce
- 2 tbsp. sweet soy sauce
- 2Â tbsp. brown sugar
- 2Â tbsp. corn starch
- 4Â tbsp. oyster sauce
- 1 tbsp. garlic powder
- 4 tbsp. fine lemongrass
- 2Â tbsp. (more or less to taste) yellow curry powder
Instructions:
- Cut the beef to your liking. Add beef to a bowl and add ingredients from the list above: brown sugar – curry, and mix well. Keep in the fridge for at least an hour before cooking (the longer the better).
- Preheat the wok really well. Add 2 tbsp. vegetable oil to the wok and carefully slide marinated beef to the wok.
- Stir until cooked.
- Add vegetables to wok, cook for a bit, and then add pineapple chunks.
- Add fish sauce and stir in the cooked rice.
- Add the sweet soy sauce and stir well.
- Garnish with some green onions and dried shallots.
- Enjoy!
And that’s how easy it is, guys!
HUGE thanks to Issei Noodle for an incredible experience, sharing their wisdom with us and letting us have such a great time at their restaurant.
Take a moment to check them out on:
Now it’s your turn to share your Tasty Tuesday post, guys! Link ’em up!
Loading InLinkz ... July 29, 2014
Dinner Salad with Salmon and Grapefruit – Recipe and Linkup Party
Hey, my Foodies! Got a good start this week?
I had an awesome Monday! (more on that tomorrow).
Meanwhile, it’s Tasty Tuesday time!
What is Tasty Tuesday you ask?
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!
So, today my contribution to the Tasty Tuesday is a dinner salad recipe.
This salad comes together in minutes and is ideal for hot summer nights when you don’t feel like eating much, or trying to take it easy after that huge meatball sub you had for lunch 🙂
Anyway, give this salad a try as a dinner salad or as a side – it is fresh and delicious!
You will need:
(pick your own quantities depending on how many servings you would like to make)
- Romaine lettuce
- Grapefruit
- Avocado
- Salmon
- Sliced almonds
Instructions:
Before you begin, here’s a tip: don’t make this salad in a big bowl. It is much better to make individual servings to keep it nice and beautiful.
First, marinate your fish: all I use is a little bit of lemon juice, pepper and soy sauce. Make sure the fish is coated with the marinade and let it sit on the counter while you’re prepping other ingredients.
Then, tear up your lettuce. Don’t cut it with a knife – that’s how you get those rusty brown edges on the lettuce pieces on your plate and the leftover lettuce head in the fridge. So, tear it up and layer the bottom of the salad bowls with it.
Peel and cut avocado, and put on top of the lettuce.
Since grapefruit will probably take the longest to prep, do that next. Peel it, take the flesh out and tear into chunky pieces. Another tip: do it over the salad bowls with lettuce – that way you will keep the grapefruit juice in the salad. It also helps keep avocado from turning brown.
Cooking fish: I used my wok, but you can use a regular frying pan. The key is to heat up the oil in your wok/pan nicely (I use olive oil). Once that’s done, throw the fish in and stir constantly but gently so the fish doesn’t fall apart. Ideally, you want the fish to be rare on the inside and just have a cooked crust on the outside for this salad. If you’re not comfortable eating almost raw fish, just cook it through.
Put the fish on top of your salad and sprinkle the sliced almonds over it.
Serve warm or cold.
I generally don’t add any dressing to this salad because of the grapefruit juice + juices from fish on it, but you can add some olive oil or any other dressing you like to this salad.
Enjoy!
And that’s about it for this week’s Tasty Tuesday, my friends.
Your turn: link up your tasty posts below! And don’t forget to share and spread the word!
Loading InLinkz ...This post was linked up to: Recipe of the Week, Â Tasty Tuesdays, Tasty Tuesday
July 22, 2014
Cheesecake Cupcakes Recipe – No Guilt and Lots of Flavor!
Hey my foodies! How was your weekend?
Mine was an emotional roller-coaster, but I don’t want to go there right now – more on that on Wednesday!
I hope you enjoyed yours and are ready for some tasty stuff!
As always, it’s Tasty Tuesday Linkup time!
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!
My tasty find this week – Cheesecake Cupcakes.
Do you love cheesecake? Is it hard to stop before you finish the whole piece once you have it on your plate? You bet it is (for me)! These cheesecake cupcakes are going to save your calorie budget 🙂 They are bite size, and I made some healthy substitutions to the ingredients on the original recipe (which was shared by a co-worker of mine). So here you go – paradise on earth – cheesecake cupcakes!
You will need (for 12 cupcakes):
For the crust:
1 cup Graham cracker crumbs
1/4 cup very ripe avocado (who needs butter when you have avocado?)
For the filling:
1 block Philadelphia cream cheese
1 egg
1 tsp vanilla extract
1/4 can condensed milk
1/4 can evaporated milk
Strawberries and fresh mint leaves (to garnish), or
1 can of crushed pineapple and 1/4 cup condensed milk (to top)
Instructions:
Preheat oven to 350° F
Line cupcake pan with cupcake liners
Mix Graham cracker crumbs with avocado until well combined
Spoon the mixture into the cupcake liners (about 2 tsp per liner), and press down with the spoon to make crust:
Bake crust for 10 minutes at 350°F.
While the crust is in the oven, prep the filling by combining all the ingredients for the filling and mixing until smooth and creamy.
Pour filling into the cups over the prebaked crusts when they are ready. Normally you’d fill the cups until they are 2/3 full (for regular cupcakes). However, cheesecake normally rises pretty well, but falls back when you take it out of the oven. So, I filled mine almost all the way to the top:
Bake for 25 minutes at 350°F.
They should look like this when they’re done and just out of the oven (cracked on top).
Slice the strawberries, and put on top of the cupcakes while they’re still hot, garnish with fresh mint leaves if you like. Another tipping idea: mix crashed pineapple and some condensed milk and spread on top:
Refrigerate for at least a couple hours before serving.
Enjoy!
Your turn, guys! Link it up!
This post was shared on Healthy Tuesday Hop, Recipe of the Week Linkup
Loading InLinkz ... July 15, 2014
Pro Cakes Review and Tasty Tuesday Linkup
Good morning, Healthy Eaters 🙂 Happy Tasty Tuesday to ya!
As always, I am sharing my tasty finds with you today and hosting a linkup for you to share yours!
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!
So, let’s get down to the tasty business here. A while ago, I got an opportunity through FitFluential to review Pro Cakes.
Pro Cakes is a high protein pancake mix, which is also gluten free, wheat free, contains 14 net carbs and over 20 grams of protein per serving.
I received this single serving of pancake mix in the mail shortly after I signed up for the review with an information card and a thank you note from the Pro Cakes founder.
I have to say – pancakes are my guilty pleasure – I could eat them for breakfast every day. Making a batch from scratch is not always feasible with my busy schedule. Making a batch from the store bought mix is not always healthy. So we make pancakes very occasionally.
This mix is a great solution to both issues above – you get a mix that just needs 1/3 cup of milk and an egg added to it (substitute with almond milk and an egg white if you feel like it) and is healthy and packed with protein. (see the full list of ingredients here)
Another thing that I loved about Pro Cakes mix is that it comes both in 13 oz bags and in 1.6 oz singe serving bags (makes 3 medium size pancakes) that are super convenient if you’re making breakfast for one or two people on a busy morning when you just have no time to measure those ingredients.
I made 4 small pancakes from my single serving sample that I received.
The pancakes were fluffy and oh SO delicious! I have to say I was skeptical to begin with – mostly because I don’t like the artificial taste of pretty much any type of added protein.
I could not taste anything funky in these pancakes.
There was no artificial powder aftertaste whatsoever.
I punched in the numbers for just the pancakes into MyFitnessPal that morning and here’s what I got:
Of course that’s not everything I ate that day, but looks pretty balanced to me for one meal – especially taking into account that the meal was PANCAKES!
I loved these pancakes and the fact that they are packed with protein without the artificial aftertaste. I would definitely recommend them!
Now tell me all about your tasty finds, guys, and don’t forget to link up your tasty posts below. Please, share, link back or grab the linkup party badge from the sidebar.
Have a wonderful week!
DISCLAIMER: Pro Cakes has provided me with the complementary product in exchange for this review. All the opinions above are my own.
This post was shared on Healthy Tuesday Blog Hop.
Loading InLinkz ... July 8, 2014
Tasty Tuesday Linkup Party and Quinoa Taco Salad Recipe
Hey, guys! Hope you had a wonderful 4th of July!
I had a great weekend! Full of family time, laughs, fun activities and good food. Yep, there were fireworks, too 🙂 Back to the salt mine today, but all recharged and ready for it.
As always, it’s the Tasty Tuesday Linkup Party time here on Lean Lena. Here’s the new badge (you can grab the code for it on the right sidebar), and I’m hosting it alone for now.
We’ll see what happens 🙂
So! If you have a recipe on the blog, a restaurant review, a meal plan, a “what’s on my plate” kind of post or anything food related – you can link it up below.
This linkup is open for 1 week – right until the next one starts. So, if you didn’t get a chance to link up today – come back tomorrow!
Any shares and spreading the word is greatly appreciated!
Today I’m sharing yet another salad recipe with you – and this one is also quinoa based. I just love quinoa in salads! Have you seen my post featuring recipes with quinoa yet? Head over here to check it out in case you missed it.
Then come back inspired and make this super-salad!
YOU WILL NEED:
- Quinoa, cooked according to package instructions – about 1/2 cup uncooked, and cooled down
- Canned Black Beans (rinsed and drained well)
- Fresh tomatoes
- Fresh leeks or purple onion
- Corn (I “shaved” my corn on the cob that I had handy but you can use canned corn as well, just rinse and drain well before adding to the salad)
- Fresh cilantro
- Lemon juice
- Olive oil
- Taco seasoning, salt and pepper to taste
- Tri-Color Tortilla Strips to garnish (optional)
INSTRUCTIONS:
Combine quinoa and all vegetables (except tomatoes) in a salad bowl.
Add lemon juice, olive oil, taco seasoning, salt and pepper and mix until well combined.
Fold in tomatoes.
Refrigerate for at least 1 hour before serving.
Enjoy!
How wonderfully easy is this salad?
The best part of it is that the longer it stays in the fridge, the tastier it gets (within reason, of course 🙂 )
Now tell me, what was the tastiest thing you ate last week?
Got a post about it? Link it up below!
Happy Tasty Tuesday and I will see you tomorrow right here with my report to follow up on my resolutions I talked about in the Tough Love post last week.
Stay tuned!
Be sure to check out the linkups this post was shared on:
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