Everyday Mom's Meals: Training Time

Monday, April 6, 2015

Training Time

By now most of you know we are a Taekwondo family. Both Mr. E and Money train in the martial art and are currently the same rank of 2nd Degree Red Belts. I am the mom behind the scenes. I make sure the dobaks (uniforms) are washed to a bright white, their water bottles are always full and they have meals that will fill them with energy for practice or competition. Oh, and I *might* be the loudest cheerleader too...

We are currently in the middle of our tournament season with some pretty important ones on the horizon. This means mom needs to make sure some of the fat and carbs in their diets are being curbed. You notice I said curbed, not extinct. Ya'll know how I feel about food in moderation, and that continues during these times, just modified a bit. I just try to pay extra attention to how I lay out our meals so the ones that might not be the best are fewer and farther between this time of year.

So when little man requested tacos a few weeks ago, I started thinking how I could lean them up a bit. Answer? Lettuce instead of shells. Simple enough! He loves lettuce wraps, so I knew they would be a big hit and wouldn't even care the taco shell or tortilla was missing.

Your kids will love the "boat" shape of these! I highly suggest using Romaine for this because the shape of the leaves gives you the perfect boat to hold everything. And this way, you have the lettuce you usually put on the top of the taco, just in a different way.

Trying to take some of your kids' favorites and make them just a bit healthier? This is a great way to start! Or maybe you too are a sports family and training hard. Oh, and if you happen to be a TKD competition and hear one mom above the rest...yeah, that's probably me! 

Taco Boats
1 lb. ground beef
1 (15 oz.) can refried beans
2/3 c. salsa verde
1 packet taco seasoning
2 tsp. dried onion
Romaine Lettuce Heart Leaves
Roma tomatoes, chopped
Mexican blend cheese, shredded
Sour Cream

In a large skillet brown beef until no longer pink. Add beans, dried onion, taco seasoning and salsa verde. Stir well to combine. Lower heat to medium-low and continue stirring until everything is incorporated. Line lettuce leaves with cheese. Top with meat mixture. Sprinkle with more cheese and tomatoes. Garnish with sour cream. *NOTE The first layer of cheese acts as a barrier to the hot meat, so it doesn't "melt" the lettuce. Be sure to include that step to avoid a mess! 

Shared on The Country Cook April 10, 2015

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