Thursday, September 1, 2011


If you know me you know that I LOVE to eat and it has not been any different now that I am pregnant! I don't know why food tastes so much better when you are pregnant. Honestly, how unfair is that?? The time in a woman's life where she will be the biggest she will ever be and food is like crack!! UGH... Well enough of that, here are some reciepes that I thought i would share that I cannot stop eating!!

In my first trimester if I even looked at a salad I started gagging. Not in my second and third. All I want now is salads!! Here is one of my favorites and its super easy!!!

EASY Taco Salad


1 Pound of lean ground beef
1 Package of taco seasoning- Low sodium
1 Can black beans
1 Can of corn
1 Can of rotel
1 Package of Romaine Lettuce or Iceberg
1 Tablespoon chili powder
1 Tablespoon paprika
1/2 Tablespoon Tobasco
 Tortilla chips


In a skillet
Brown the ground beef, when cooked thoroughly drain fat from the meat and add the taco seasoning and a little water.

 In a separate skillet mix together black beans, corn and rotel-  drain before adding. Add in the chili powder, paprika and tobasco.  Let simmer for 10 minutes.

 Chop up lettuce and add the corn and bean mixture and the meat. Sprinkle with cheddar cheese and crushed tortilla chips.
Sooo easy and yummy!!! Enjoy :)

For dessert:
I have been OBSESSED with making pies since I have been pregnant. I don't know what the deal is!! Here is my absolute favorite!!!

Chocolate Pecan Pie- This is Paula Deen's reciepe and its to die for!!!!


  • 1 (9-inch) unbaked pie shell
  • 2 cups pecan halves
  • 3 large eggs, beaten
  • 3 tablespoons butter, melted
  • 1/2 cup dark corn syrup
  • 1 cup sugar
  • 2 tablespoons good-quality bourbon
  • 3 ounces semisweet chocolate, chopped


Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

You will be in LOVE!!!!

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