this is our happily ever after

Healthy Layered Nachos

I love Mexican food...it's my favorite of all cuisines.  

Many times Mexican food is not so good for those of us who are trying to slim down and make better food choices, but don't fret, because this recipe will satisfy your craving for Mexican and you won't feel guilty.

It all began with these, Food Should Taste Good multigrain tortilla chips.  Now, I realize that chips are chips and no one should eat an entire bag, but when I'm craving chips I feel good about eating these chips!  They aren't the cheapest chips in the world to purchase at the grocery store...so I buy a huge bag at Costco that lasts us several weeks to a month. 

They're great with hummus, salsa, cheese, and nachos!

Speaking of Nachos....here's the recipe I made last week!  I think that this recipe could feed a family of 4.  The 2 of us had plenty of leftovers for lunch the next day.

 

Ingredients:

1 lb of lean ground beef or turkey

1 tbsp cumin

1 tbsp chili powder

½ tsp salt

1 (15 oz) can of black beans, drained and rinsed

1 (4oz) can of chopped green chiles

1 (10 oz) can of petite diced tomatoes with green chiles (like Rotel)

1 cup shredded cheddar-jack cheese

Several handfuls of “Food Should Taste Good” tortilla chips

( I buy them at Costco in a huge bag)

Sour Cream, Salsa, Guacamole, Jalapenos

 

Directions:

Preheat oven to 375.

Brown ground meat for several minutes, breaking it up as you go.  Once it begins to brown add cumin, chili powder, and salt.  Once the meat is completely browned toss in the black beans, chiles, and tomatoes.  Simmer over med-low heat for 10 minutes stirring occasionally so that all the flavors blend together. 

 In an 8 inch square baking dish make a layer of chips in the bottom.  Top with several spoonfuls of the meat/bean mixture and then sprinkle with ½ cup cheese.  Add another layer of chips, beans/meat, and cheese.  Place in hot oven for 15 minutes or until cheese is melted and bubbly.Serve with sour cream, salsa, guacamole, and jalapenos. 

To print the recipe  Download Healthy Layered Nachos

 

meal plan monday

Here's the reality....meal planning is critical to eating well, spending less at the grocery store, not allowing food to go to waste, and my sanity.  

Here are 4 meals that our family will be partaking in this week.  

Meal one--Simple Baked Fish with Roasted Cauliflower and New Potatoes.  

 

To make the fish I mix a few tbsp of mayo with some lemon juice, salt, ground pepper, parmesan cheese, garlic salt, and whatever other herb/spice blend that grabs my attention.  Then I spread this mixture over 2 fish fillets and bake them at 400 for about 15-20 min.  This "recipe" could be done with any mild white fish like flounder, tilapia, grouper, or cod.

Meal two--Cheese Enchiladas with Black Bean and Corn Salsa

Meal three--Baked Margarita Spaghetti Squash (I'm hoping this helps alleviate my craving for spaghetti!) with Grilled Chicken

Meal four--Summer Crab, Corn, Avocado, and Tomato Salad 

Greek Salad with Shrimp

In an effort to transform my eating habits, lighten up, and make simple summertime meals I came up with this super easy supper.  

It all started when I bought some shrimp cocktail at Costco....and feta, cucumbers, tomatoes, and kalamata olives at Trader Joes.  

I made a Greek Salad Dressing in a mason jar...because any reason I find to use a mason jar makes me happy!  I've loved mason jars long before they were so chic!  Just sayin

Anyways, I used some Penzey's Greek seasoning to make the dressing, but here's a great recipe anyone could use.  

Greek Dressing:

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/2 tsp garlic powder, black pepper, and salt

3/4 tsp Italian or Greek Seasoning

I like to toss my greens with dressing and then layer everything else on top.  You can serve dressing on the side if you would like

Now add feta, halved grape tomatoes, diced cucumber, kalamata olives, shrimp.

Enjoy for lunch or a light supper!

 

 

supper planning Sunday

Is it seriously Sunday already???  Weekends go by way too fast!!!  I still have a long to do list and a busy week ahead.  Sigh....at least I managed a nap this afternoon!  Naps make this momma happy!!! 

Here's the week's meal plans--

1. My Favorite Meatloaf with Roasted Potatoes and Cauliflower

2. Breakfast for Dinner--Crunchy French Toast, Crispy Bacon, and Fruit Salad

3. Hatch Green Chile Chicken Enchiladas  I have chiles in my freezer from August, but if you want to make this with canned chiles it will work...just use 3 large cans.

4. Pasta with Pesto and Pinenuts vegetarian night

5. Black Bean Soup (crock pot/vegetarian)

supper planning Sunday

Note--this blog post was written before the Super Bowl, but posted after the Super Bowl :)

Happy Sunday!!!

I just woke up from a wonderful nap and B, K, and I will be headed out in a bit to go to a Super Bowl Party. Go Broncos...though I really like the Seahawks uniforms and have considered becoming a fan just so I can buy a Seahawks t-shirt.  Let's be honest...I could care less about football, but I love a cute t-shirt!  

Ok...here we go...5 meals for this week

Meal 1- Bean and Cheese Chalupas (tostadas to Northerners) with Guacamole

Meal 2- Mushroom and Asiago Chicken with Rice Pilaf and Steamed Zucchini

Meal 3- Spinach Artichoke Pasta with green salad

Meal 4- Slow Cooker Red Beans and Rice

Meal 5- Creamy Mushroom and Roasted Cauliflower Soup with Garlic Bread

meal plan monday

Next week I'll be changing meal plan monday to supper plan sunday....in case you care :)  That way I don't have a memory verse and meal plan going up the same day.  Memory Verse will come later today.

Here's this week's meal plan: All images are from the website where I found the recipes...begin drooling now!

 

Monday---Roast, Mashed Potatoes, Carrots and Green Beans

Tuesday--Brown Sugar Basalmic Glazed Pork Loin, Baked Sweet Potatoes, Kale Salad with Meyer Lemon Vinaigrette  

Wednesday-- Life Group Night---Ham and Swiss Paninis, carrots and dip, chips

Thursday-- Cheese Enchiladas with Spicy Pinto Beans 

Friday-- Out or carry out

Saturday-- Buffalo Chicken Salad

Sunday-- Chicken Tikka Masala with Rice

meal plan monday (one day late)

One of my personal/blogging goals this year is to return to consistently meal planning for at least a week at a time.  I'm currently on a trial membership of the website, Plan To Eat.  This site allows you to save recipes online via a button similar to the "pin it" button for Pinterest, place the recipes into a meal plan , and then spits out your grocery list based on the plan.  I think that in the long run it will save me money because I'll become better at using bulk items and not having to run to the store every other day for those one or two things that didn't get put on the list originally!   You know how those one or two things always turn into a $40+ shopping trip.  I'll let you know how I like it once I really put it to use.  

All of that to share this week's meal plan and recipe links with you.  

Monday- My Awesome Chili....seriously, it's so yummy!  I highly recommend a bag of fritos with it!

Tuesday- Chinese Orange Chicken

Wednesday- Roasted Chicken with wild rice and steamed broccoli

Thursday- Frittata with Spinach Salad

Friday- out (I never cook on Fridays)

Saturday- Homemade Chicken and Noodles

Sunday- Brown Sugar and Basalmic Glazed Pork Loin with Kale Salad and Roasted Potatoes

A few other recipes on this week's menu--

Saturday breakfast--Raspberry Coconut Granola Pancakes

Zucchini Coconut Bread

chocolate zucchini muffins

Yesterday I made a batch of these so I could eat some, share some, and freeze some.  They are so tasty and because they have zucchini in them you feel healthy eating them!  You can also use the batter to make a bundt cake, just bake for 50-60 minutes.

Download Chocolate Zucchini Muffins

2 cups sugar

¾ cup canola oil

3 eggs

2 tsp vanilla

2 cups shredded zucchini (1 medium to large zucchini)

2 ½ cups flour

½ cup cocoa

½ cup chocolate chips

2 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 tsp cinnamon

½ cup milk

 

Preheat oven to 350.  Line 2 cupcake pans with liners.

In a large bowl, beat sugar, oil, and eggs.  Stir in vanilla, zucchini, and milk.

Mix dry ingredients together.  Add 1/2 dry ingredients to wet mixture until incorporated, then add the other half.  Mix well.  Scoop batter into cupcake  liners.  Bake for 18-22 minutes or until cooked through.   

 

Meyer Lemon Simple Syrup

I almost always have simple syrup in my fridge.  Simple syrup is a pretty name for sugar water.  You bring a cup of water to a boil add in a cup of sugar, stir until the sugar is dissolved, and use to sweeten tea, coffee, fruit, etc.  I almost always use it to sweeten tea.

To make Meyer Lemon Simple Syrup you'll need

1/2 cup water

1/2 cup juice from  Meyer Lemons (2-3 lemons)

1 cup of sugar

Bring water and lemon juice just to a boil.  Stir in sugar until dissolved. 

Pour into iced tea to sweeten.  Pour into bubbling spring water to add a light and sweet lemon flavor.  Pour over fruit to sweeten. 

Store in fridge for up to a week.  I store it in this glass bottle I bought at Marshall's for a few dollars. 

Meyer Lemons are a cross between an orange and a lemon and less acidic than a regular lemon! 

Cowgirl Cookies

In an effort to keep K and I busy yesterday we made cookies...well, I made cookies and he stood on the stool in the kitchen with tablespoons and plastic bowls and played.  These are one of my favorite kinds of cookies; chewy, yet crunchy.  I sent a container to work with Brian because I do not need 4 dozen cookies sitting around this house. 

Here's the pdf Download Cowgirl Cookies

½ cup shortening

½ cup butter, softened

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

1 tsp vanilla

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 cup regular oats, uncooked

1 cup cornflakes, crunched up a bit

1 cup chocolate chips

½ cup chopped pecans

½ cup flaked coconut

 

Preheat oven to 350.

 

Beat shortening and butter in a large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating well.  Add eggs, one at a time then add vanilla, mixing well.

 

Combine flour, baking powder and baking soda; gradually add to creamed mixture, mixing well.  Gradually stir in oats, cereal, chocolate chips, pecans, and coconut.

 

Using a medium cookie dough scoop (1 large tablespoon), drop dough onto cookie sheet, 2 inches apart.  Bake at 350 for 10 minutes or until very lightly browned.  Remove from oven and let set on cookie sheet for a minute or two then transfer each cookie to a cooling rack to cool. 

 

Notes: This recipe is very easy to double for an extra large batch.  The cookies also freeze very well.