Kalyn's Perfect Recipe for Taco Salad

This way of making taco salad seems perfect to me!

(Next up for our Month of Daily Phase One recipes is my favorite way of making taco salad, first posted in 2008.  This salad is something I always make for myself when I'm doing Phase One, and little containers of this taco meat and black bean mixture are something I always have in my freezer.  You'll need to use lean ground beef and low-fat cheese to make this diet friendly.  I also make my own Ranch Dressing with light mayo, which allows me to eat this more often!)
 
Do you love trying new foods, or do you have old favorites that you eat over and over again? If your answer was "Both," maybe you're suited for the life of a food blogger! If you're writing a food blog about recipes, you need to keep coming up with something new to try frequently (for the blog, that's what we tell ourselves.) On the other hand, even the most adventurous food blogging cook probably has things they make regularly.

Crockpot Recipe for Hungarian Pot Roast with Sour Cream and Paprika Gravy

This fantastic pot roast made in the crockpot tastes great for Phase One.

(We're nearing the end of the Month of Daily Phase One recipes, and I'm trying to make sure I've shared as many of my long-time Phase One favorites as I can mix in with the new recipes.  This Crockpot Recipe for Hungarian Pot Roast with Sour Cream and Paprika Gravy is something I used to make on the weekend when I was teaching school, and then I'd take it for my lunch all week.  I'd never get tired of eating this delicious pot roast!)

A few weeks ago I made this Hungrian Style Pot Roast with onions, red peppers, and sour cream paprika gravy. I ate some and then made several little containers to take for lunches at school. Then I raved about how good it was at lunch every time I ate some. Since then, my co-workers have been more than patient about waiting for the recipe, so I'm glad I finally got around to posting it.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

This is one of my favorite Phase One recipes with chicken!

(Next up for our Month of Daily Phase One recipes, this amazing and simple recipe with sauteed chicken breasts topped with a sauce flavored with cilantro, ginger, garlic, peanut butter, coconut milk, and red Thai curry paste.  This is one of my all-time favorite ways to cook chicken breasts, first posted in 2007.  The recipe has been needing new photos for a long time so it makes me very happy to be able to give it an update!)

When I featured Thai Kitchen Lite Coconut Milk for Kalyn's Kitchen Picks, along with my recipe for Thai Chicken Soup, I promised another great recipe using coconut milk, and I loved this chicken recipe with coconut milk in the sauce.  The recipe has a few key ingredients which are blended to make a creamy peanut/curry/ginger paste. When you heat the paste and mix with coconut milk and chopped cilantro, the result is a highly flavorful, fresh tasting sauce that really bumps up the flavor of whatever you serve it with.  The sauce was great on chicken, but I think you could also serve it on pork, fish, broccoli, or cauliflower. Any other ideas for using the extra sauce? Let me know in the comments.