Confession #80 – I have been blogging for a year now, and yet I feel like such a rookie. I still get super confused anytime code comes into play, I still have tons of old posts that need updating, and I still use an iPhone for my pictures.
And then I think about it.
I have been blogging for a year.
How awesome is that?
And what is even more awesome? You are reading this post. People are reading this post.
I started blogging because I wanted an organized place to share healthy meal ideas with my friends and family, especially those in my challenge groups. I had a Facebook page, but it was getting too hard to search old posts and pinning was impossible.
So I took a whole day at the end of April 2015, and moved all of my old content from Facebook onto this blog.
And I took a chance.
And what’s even more amazing – somewhere along the line, you took a chance on me. And I couldn’t be more grateful.
Your comments, shares, and Facebook likes mean more to me that I can express. Thank you for making this hobby of mine more rewarding than I ever could have imagined.
Today I am going to share one of my first recipe posts from my Facebook page that never made it over to the blog because, honestly, the pictures were so awful. I made it for dinner last night and re-shot it (with my trusty iPhone of course) and, while I have so much more to learn, I am pretty proud of how far I have come.Print
- 1-2 T of homemade salt-free taco seasoning OR the following spices:
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- sprinkle of salt
- 1 lb ground meat
- 1 lb mini peppers, halved and seeded
- 2/3 cups shredded Cheddar cheese
- 1 container of prepared fresh salsa
- fresh cilantro
- additional toppings – avocado, plain Greek yogurt, olives, etc
- In a large skillet over medium heat, brown meat until just cooked through. Add spices and 1/4 cup of the fresh salsa. Sauté until well combined. Remove from heat.
- Preheat oven to 400F and line a large baking try with parchment paper or aluminum foil. Arrange mini peppers in a single layer, cut-side up but very close together. Press down on peppers to make “chips.”
- Sprinkle with meat, the remaining salsa, shredded cheese, salt, and fresh cilantro. Bake for 5-10 minutes or until cheese is melty.
- Remove from oven and top with desired toppings. Serve immediately.
1 RED, 1 GREEN, 1/2 BLUE (be sure to also count toppings!)
- Serving Size: 1/4 of nachos
Keywords: appetizer, snack, mexican, nachos, gluten-free, peppers