Restaurant-style Homemade Salsa

Because homemade is always better.  And it’s even better when you’re 12-year old brings home the recipe, and now it’s part of her own recipe repertoire. This is super, super simple.  If you are a fan of (most) restaurant salsa’s, … Continue reading

Venturing into Meatless Mondays: Bean Tostadas with Guacamole


So, at the young age of 8, my daughter has learned firsthand that what she eats has an effect on her health.

So, we’ve talked about foods many times: foods that are good for us, foods that are bad for us, and some foods that really have a negative impact on her.

So, the other day in the car, I brought up the concept of Meatless Mondays. By giving her examples of some of the potential meals we could do (and no negatives about meat itself), she was all for it. She was so for it, that she was upset that she had meat for lunch at school the last 2 Mondays.

Little victories!

The best part about Meatless Mondays is that a lot of vegetarian dishes are also quick and easy to prepare, a definite positive for a Monday night after a busy weekend (any weekend!)

So, for our first official Meatless Monday, I took the easy path and served them something they both love: Bean Tostadas with fresh Guacamole!

Using premade tostada shells and canned beans, the hardest part was making the simplest of guacamoles, and grating the cheeses.

Twenty minutes later, dinner was served!

Simple Guacamole

The easiest, simplest guacamole is the best.  Let the avocado shine through, without too many other ingredients.  This makes a tasty afternoon snack. These quantities are very flexible, but, here are the primary ingredients: 1 ripe Haas avocado 1 to … Continue reading

Creamy Green Chile Enchiladas

Ready to bake, or freeze.

Creamy Green Chile Enchiladas Serves 4-6 Makes 8 Enchiladas 3 cups chicken, cooked, diced 1 14-ounce can pinto beans, drained and rinsed 1 cup sour cream ½ cup green enchilada sauce 3 tablespoons cilantro, minced 1 cup cheddar or monteray … Continue reading