Sometimes you have no idea what to make for dinner, and it’s getting late in the day. Lately, that’s happened a lot to me. I work from home and do most of the cooking in our house, so I’m usually planning and cooking, and trying to time things for when my wife gets home from work. Recently I had some ground turkey and didn’t know what to do with it, and had to think something up. We had some nice baking potatoes, and I’m one of those people who does not believe in microwaving potatoes–blech. So I popped two potatoes in the oven, and using some taco mix we had on hand, made taco meat with the ground turkey. And what was born? A combo that I’m surely not the first person to think of–a taco baked potato. This combines two awesome food items and it’s pretty healthy, so long as you’re not counting carbs.

Here is what to do–rinse the potatoes, and pierce them a few times with a fork. Bake at 450 degrees for an hour or so. Meanwhile, with about 15 minutes left on the potato cooking time, make the taco meat according to package directions. Shred some cheddar cheese (or used pre-shredded cheddar or Mexican blend cheese), and gather taco items such as chopped tomatoes, olives, jalapenos, sour cream and either salsa or taco sauce. You can also add chopped avocado as I did, and/or cilantro. Really, you can use your imagination or anything you have on hand. The only item that goes in tacos that might not be good here would be lettuce, since it would wilt when added to a piping hot potato.

So cut the potatoes in half, mash them a bit and then top with the meat and other toppings. Dinner is served!

Last week I posted something on easy breakfast tacos, but it doesn’t always have to be about tacos or burritos when you are making a quick and healthy breakfast. What follows is my take on the breakfast bowl, something that has become more prominent in fast food chains as carbs have fallen out of favor the last few years.

So here we go…..

Chop some tomatoes, shred some cheddar cheese and open a can of pinto beans.

Prepare some quick brown rice (I like the Trader Joe’s kind in the freezer section, that you nuke in three minutes) and put about 1/2 cup of the cooked rice in a bowl. Set the rest aside (or multiply this recipe out for more servings).

Cook 2 eggs in a nonstick skillet over medium heat until the whites are just set (don’t overcook–you want a runny yolk). Sprinkle with salt and pepper. Put the beans and tomato in the bowl with the rice, top with the cooked eggs and shredded cheese. (Other options and add-ins are green pepper, jalapenos, cooked corn off the cob, or diced avocado.)

Top with salsa or hot sauce and serve.

It’s not always easy to make a quick, healthy breakfast, but here is one you can do that is way better than something you can get at any drive-thru. Breakfast tacos, and super easy ones at that.

For one person, you’ll need 2 corn tortillas (I like the white corn rather than the yellow), 2 eggs, some shredded sharp cheddar, optional bacon and some good salsa or hot sauce or both.

You can either warm the tortillas by wrapping them in foil and putting in the oven or toaster oven for 10 minutes at 300 degrees. OR my way is to quick fry them in a nonstick pan by spraying both sides with cooking spray and cooking over medium high heat for about 30-45 seconds per side.

If using bacon, cook 2 slices according to package directions (I use the microwave for this).

Meanwhile, heat another nonstick pan over medium-high heat. Crack the eggs into a bowl and whisk with salt and pepper. Pour into pan and cook for 2-3 minutes or until just set. Divide the egg on each tortilla, sprinkle with cheese, crumbled bacon and hot sauce or salsa.

Fold in half and eat!