Pulido Family Favorites

This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.  It's a GREAT make ahead recipe that will serve the whole family.   Right now, I'm working on transferring recipes over from my previous blog, but next time I make these, I'll add photos. ;) This is just a placeholder photo, not the actual picture of the recipe For now, please enjoy the recipe: 1 dozen flour tortillas 1 can (4 oz.) diced green chilies 1 large or 2 small cans pinto beans, drained (I'm guessing 28 oz.=large, 15 oz.=small) 1 pound ground beef 1 block mild cheddar cheese (or a package or two of pre-shredded cheese) Garlic Salt Pepper Pico Pica Taco Sauce 1 large can tomato sauce with tomato bits (like pureed tomatoes, 28 oz. can) Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork (I use a potato masher) into meat. Set aside. Heat tomato sauce with 1 1/2 Tbsp. Pico Pica. Rinse tomato can with smid...

Ah!  dinner time.  I love yummy foods, but we're trying to eat mostly healthy these days.  This dish is bursting with flavor, high in protein, plant based and quick and easy to make.  Now, it did dirty 3 pans, but it was worth the dishes!!  Enjoy. Click here for printable copy Categories: Main dish, No Oil, WFPB, Quick Prep time: 10 minutes Cook time: 20 minutes Servings: 3 Ingredients: 1 cup Quinoa, rinsed well in cold water 1-1/3 cups water or broth ½ tsp. garlic powder ½ cup red onion, diced 1 red bell pepper, diced 1 cup frozen green beans 1 cup frozen peas and carrots 2-3 garlic cloves, crushed 1 medium zucchini, sliced in half lengthwise and then in ¼’ half circle shapes Teriyaki Sauce (homemade *see notes for recipe or store bought) 2 green onions, sliced for garnish Instructions: 1.       Add thoroughly rinsed quinoa to a medium saucepan with the water or broth, and garlic powder.   Bring to a b...

We seem to be eating soup a lot more lately.  I love a quick soup recipe I can throw in the Instant Pot and have it on the table in a short amount of time.  This one I can make in the morning, after I get back from the gym and it is ready in time for lunch. Win--win. Click here for printable copy 4-5 Yukon Gold Potatoes, washed and diced 4 medium carrots, peeled and cut into bite-sized pieces 4 celery stalks, diced 5 oz. frozen green beans 1/2 cup pearl barley 1/2 yellow onion, diced 2 Tbsp. garlic, minced 1 Tbsp. tomato paste (I buy the kind that comes in a tube, or you can freeze leftovers from a can) 1 Tbsp. Worcestershire sauce 1 Tbsp. Italian Seasoning 1 Bay leaf 28 oz. Vegetable Broth (I used a low sodium version) 1 Tbsp. Better Than Bouillon (Vegetable flavor) 1 cup water Salt and Pepper to taste   DIRECTIONS: Mix all ingredients together in a 6 or 8 quart Instant Pot (IP).  Close lid and seal the vent.  Cook on manual High Pressure (HP) for 9 minutes, th...