Tuesday, May 24, 2011

dinner is served: Macho Nachos

Nachos. This is one of our go-to meals when I have zero desire to think of what to make for dinner. I usually have these ingredients on hand.

Basic Ingredients:
Tortilla chips (we used Costco's organic)
Shredded cheese (Mexican blend, cheddar, Monterey Jack, etc.)
Beans (we used S&W chipotle pinto beans for flavor, we also like just black beans)

Optional Toppings:
2 Chopped fresh tomatoes (we used organic)
2 Avocados (a must have for me)
2 finely chopped green onions
a small bunch of cilantro, or to taste
1 cup chopped meat (we used grilled chicken in the ones pictured above, but I prefer mine meatless)
Sour Cream
lime wedges

Preheat oven to 350°. Spread tortilla chips evenly on foil-covered and rimmed baking sheet. Sprinkle desired amount of cheese evenly over chips, about 1-2 cups. If using meat, we put the warmed meat on and then the cheese and then bake. Bake for 5-6 minutes or until cheese is melted. While cheese is melting, heat beans in microwave or on stove top. Spread evenly over nachos. Top with desired toppings. Serve with a dollop of sour cream and a lime wedge. Squeeze lime wedge evenly over all and enjoy!

If you don't mind the extra calories, try queso in place of the shredded cheese. Then you don't need to heat anything up in the oven, just make sure your queso, beans, and meat are warm or hot when topping your chips. Delicious. And I love that I can just plop down one pan on the table and everyone can go to town.

Monday, May 16, 2011

mpm: week of May 16th

to see more menu plans or to join in on the fun, go here

fly-off-the-plate pancakes :: cherry smoothies (recipe to come)



Cheesy Stuffed Shells :: garden salad

pizza night :: pita bread recipe :: toppings-asparagus, red onions, mushrooms, etc.

Cool Italian Pasta :: garlic bread :: watermelon


Monday, May 2, 2011

MPM: week of May 2nd

for more menu ideas or to submit your own this week, go here

Broccoli and Bow Ties :: fresh fruit

1-2-3 Soup in bread bowls

Spaghetti Carbonara with Spinach :: Bruschetta (recipes for both to come)


Pizza night :: Papa Murphy's Take-Out

leftovers day

Happy Mother's Day!
Flower Pot Desserts from Pioneer Woman

Sunday, May 1, 2011

Mint-Lemonade Slush

I cannot even begin to describe how much I love this time of year. I feel like a bear coming out of hibernation. I've stored up enough hearty winter foods to survive the winter and now I'm ready to be outside and enjoy the light seasonal food of Sping and Summer. One of my favorite things are refreshing drinks, other than water. I love lemonade and this recipe is so tasty and the mint gives it that refreshing quality.

What you will need:
Fresh Mint Leaves
Powdered lemonade mix or lemonade (such as Simply Lemonade)
  1. Fill your blender about 3/4 full with ice (We like to buy a big bag of ice pellets from our grocery store or from Sonic for making drinks).
  2. Add water to about the same or a little less than the level as the ice. If you are using lemonade instead of the powder, omit the water and powder and fill to ice level.
  3. Add 3-5 scoops of the powdered lemonade (or depending on brand, fill lid to the 2 quart line with powder).
  4. Add 4-6 fresh mint leaves.
  5. Blend it until ice cubes are completely blended.
  6. Garnish with mint leaves, serve, and enjoy! Perfect for a sunny day.
**NOTES** This is all done by taste, so adjust according to taste.