It’s back to school season so of course I am on the hunt for easy meals we can quick grab during those busy week days. These little mini salad bowls make a perfect after school snack or an easy light dinner.
Well this was probably the easiest chili recipe I have ever made. It took me 15 minutes to throw it together and I had virtually no mess to clean up. Yes!!!!
It’s a new year and I am finally getting back on track with the blog. It’s been awhile! Sooo I am starting the new year with these amazing sweet potato nachos. These make a perfect snack, appetizer for a party, or even a meal.
These are very simple to make! I gave the potatoes a good wash and sliced them leaving the skin on. I then soaked them in a bowl of water. This helps remove some of the starch in the potatoes which helps in getting crispy potatoes. Another tip to get those sweets crispy is to place them in a single layer on the baking sheet and giving them plenty of room. I ended up using 2 baking sheets.
I then topped them with cheese, black beans, diced tomatoes, jalapeno pepper, cilantro and salsa. You could also add avocado, greek yogurt, or any of you favorite nacho toppings.
- 2 large sweet potatoes, washed and sliced with skins on
- 2 tablespoons coconut oil melted
- Salt and pepper
- 3/4 cup of shredded cheddar cheese
- 1/2 can black beans, drained and rinsed
- 1tomato, diced
- 1 jalapeno pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa
- Place sliced sweet potatoes in a large bowl filled with water. Soak sweet potatoes for about an hour. Remove sweet potatoes and pat dry. Place in a bowl and drizzle with coconut oil and salt and pepper.
- Preheat oven to 400 degrees.
- Place sweet potatoes on a large baking sheet in a single layer making sure not to overcrowd the pan. You may need to use 2 baking sheets. Bake for about 15-20 minutes. Flip sweet potatoes and bake for another 10 minutes.
- Remove from oven and sprinkle with cheese. Place back in the oven until cheese is melted about 5 minutes.
- Remove from oven and place on serving dish. Top with black beans, tomato, jalapeno pepper, cilantro and salsa. Serve immediately.
This is one of those recipes that I totally made up with what I had in the freezer and pantry. I desperately needed to go grocery shopping and I was in no mood to run to the store.
Happy Cinco de Mayo! Not that I need a reason to eat Mexican food, my absolute favorite, I made these fantastic Breakfast Taquitos to celebrate. They may be called “Breakfast ” Taquitos, but you really could eat them any time of day.
These take a little prep time so next time I think I will double the batch. Then freeze the extras for later in the week when my cravings for these little buggers kick in… That is if there are any extras left 🙂
These would also taste great topped with my fresh homemade salsa!
Recipe from Damn Delicious.
- 8-10 corn soft tortillas
- 3 large eggs scrambled
- 6 ounces Italian sausage, crumbled
- 1/4 cup tomato, diced
- 1 avocado, seeded and diced
- 1/2 cup shredded sharp cheddar cheese
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place tortillas in microwave and heat for about 15-20 seconds to warm. Working one at a time, place eggs, sausage, tomatoes, avocado, and cheddar cheese in the center of each wrapper. Careful not to overfill.
- Roll tortilla and place seam side down onto baking sheet. Bake for 12-15 minutes or until crisp.
- Serve immediately.
I know, I know, I have yet another quinoa recipe. I bought this huge bag at Costco and I haven’t even made a dent in it. Good thing the fam loves the stuff! Annnd it just so happens to be Cinco De Mayo next week so I was thinking Mexican.
This is an awesome week night recipe and leaves plenty of leftovers for lunch the next day. And my favorite part is I only used one pan for this dish! I have mentioned before how much I loooove my Lodge cast iron skillet, but it truly is one of my favorite pans. It’s inexpensive, durable, and goes from stove top to oven.
Back to the Enchilada Bake… The recipe is pretty basic so feel free to add any of your favorite toppings!
- 1 cup quinoa, cooked according to package directions
- 1 small onion, diced
- 1 sweet pepper, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 lb chicken, cut into bit sized pieces
- 2 cups enchilada sauce
- 1/2 cup cheddar cheese
- Optional Toppings
- diced avocado
- diced tomatos or salsa
- green onion
- greek yogurt
- jalapeño peppers
- Preheat oven to 350 degrees.
- In a large skillet heat 1 tablespoon of oil over medium high heat. Add diced onions and peppers and sauté for about 3 minutes.
- Add minced garlic, chili powder, cumin, and chicken. Saute until chicken is cooked and not longer pink about 8 minutes.
- Add cooked quinoa and enchilada sauce and mix until combined. If you have a oven proof skillet top with cheese and bake for about 10-15 minutes until cheese is melted and bubbly. If you do not have an oven proof skillet and mixture to a lightly greased casserole dish, top with cheese and bake.
Burgers are one of my go to dinners during the week. I make them at least once a week. They are easy to make and take minutes to cook.
I am finally getting used to the lighting situation at our new place in TX. The kitchen, my favorite spot, does not have a window. Boo! So it was time to get my creative juices flowing… I tried each room with a window in our tiny place and I finally found it. The master bedroom. Not my first choice, but at least it wasn’t the bathroom!
During the holidays we have had quite a few parties to attend. Yay! I love parties! I usually try to bring something a little different. Since I have a food blog I feel it is expected of me to bring something amazing. No pressure!
A few weeks ago I made Buffalo Chicken Cups for my neighborhood party and they where deeeelish! So for the next shin dig I wanted to switch it up a bit. I came up with a black bean and chicken enchilada cups. Who wouldn’t love an enchilada in a cup?
Layered Taco Dip is my go to recipe when I need to bring something to a party. It’s quick, easy, and usually the first thing to go!