Category Archives: Main Dish

Easy Roasted Sausage and Veggies Recipe

Have you jumped on the sheet pan dinner band wagon? They are so easy and customize-able. This  sheet pan roasted sausage and veggies recipe is no different.

This recipe for roasted sausage and veggies is so easy and delicious. Perfect healthy dinner for even busy nights. You can even change up the veggies. Check it out!

This recipe is a go to in the fall and winter months. (Actually, even spring. The only time I don’t make this is in the summer when it’s blazing hot.) It’s a simple meal to add to the menu for one of those days when life is crazy and you don’t really want to think about what’s for dinner.

(If you are wondering more about menu planning and why you should do it, be sure to check out this post!)

It’s easy to switch up the ingredients based on personal preference, what you have on hand, and what’s on sale. See, I told you it’s amazing!

pan of cut up veggies

Ingredients:

Italian Sausage: pork, turkey, spicy, mild – your choice. Amount is also up to you, but somewhere between 12-20 ounces or between half of a link to a whole link of sausage.

Veggies: 8 cups of vegetables. Celery, carrots, onion, bell peppers, potatoes, sweet potatoes, broccoli, green beans, corn or any other roasting friendly vegetables.

Seasonings: Garlic powder, dried parsley, dried oregano, salt, pepper

pan of cut veggies and sausageHow to Serve: You can serve up just plates of roasted veggies and sausage (my preference)  or put over something like rice, potatoes, zucchini noodles or whatever you like.

Another super easy supper, is this Alfredo or these baked chicken thighs.

This recipe for roasted sausage and veggies is so easy and delicious. Perfect healthy dinner for even busy nights. You can even change up the veggies. Check it out!

Roasted Sausage and Veggies

Easy Roasted Sausage and Veggies Recipe
Serves: 4-6
 
Ingredients
  • 3 stalks celery, sliced (2 cups)
  • 3 large carrots, sliced (2 cups)
  • 1 onion, large dice (1 cup)
  • 1 bell pepper, large dice (1 cup)
  • 2 potatoes, large dice (2 cups)
  • Italian Sausage, 12-20 ounces
  • 2-3 tablespoons Extra virgin olive oil (or oil of choice)
  • 1 tablespoon dried parsley
  • 2 tablespoons dried oregano
  • ½ teaspoon garlic powder
  • ½-3/4 teaspoon salt
  • freshly cracked pepper
Instructions
  1. Preheat oven to 450 degrees
  2. Prepare all of the veggies and place on a large sheet pan (or two smaller ones).
  3. Drizzle with olive oil and toss together.
  4. Sprinkle evenly with parsley, oregano, garlic, salt, and pepper.
  5. Slice the sausage (see notes) and spread over the veggies.
  6. Bake for 20 minutes. Remove from oven and stir. Bake another 20 minutes.
  7. Serve by itself or with side of choice.
  8. Enjoy
Notes
1. Sausage: I prefer slicing my sausage when it's partially frozen. You can either slice in circles or cut in half lengthwise and then slice. That is what I do, because I feed kids and don't want to worry about it being a choking hazard. You could also leave the sausages whole.
2. Servings size depends on if you serve with rice or by itself.

 

This recipe for roasted sausage and veggies is so easy and delicious. Perfect healthy dinner for even busy nights. You can even change up the veggies. Check it out!

 

The Best Spaghetti Squash Burrito Bowl Recipe

love spaghetti squash. Several years ago I posted this recipe for Tex Mex Spaghetti Squash, a few weeks ago Spaghetti Squash Chow Mein, and today I have Spaghetti Squash Burrito Bowl recipe for you!

Spaghetti squash burrito bowls are the best! Full of Tex Mex flavors and so healthy. The entire family loves this recipe!

Each year when fall comes around I get excited because it means it’s time for squash to go on sale so I can make all the spaghetti squash recipes. Eating your vegetables never tasted so good! 😉

Mexican food (or technically Tex Mex) is a staple in our house, so I knew I had to do a twist on a burrito bowl with some of the squash I bought.

This recipe was a winner!

The 2 1/2 year old had thirds. Thirds! “More spaghetti squash” she kept saying. As with the Spaghetti Squash Chow Mein recipe, the  flavors are such that even my (non squash loving) husband actually liked this recipe.

As with most dinner recipes, this is so easy to tweak and adjust to your family’s preferences.

Can’t stand bell peppers? Simply leave them out.

mixture for the spaghetti squash burrito bowls

Ingredients:

  • Spaghetti Squash
  • Ground Beef
  • Onion
  • Garlic
  • Bell Pepper
  • Jalapeno
  • Black Beans
  • Corn
  • Rotel
  • Cumin
  • Chili Powder
  • Cheddar Cheese
  • Avocado, tomatoes, cilantro, salsa, sour cream (optional toppings)

No fancy ingredients. If you don’t have access to Rotel, substitute fire roasted tomatoes or even just diced tomatoes and add an extra jalapeno. Leave the cheese off if you are dairy free.

Spaghetti squash and meat mixture combined for spaghetti squash burrito bowls

This recipe is easily cut in half. The 8 pounds of spaghetti squash serves 8 (or my family of 5 two meals). Cut back to 4 pounds if you are only serving a couple of people.

The meat amount is up to you and your taste preference as is the final spice amounts. My kids are fairly wimpy, so I have to watch the chili powder amounts.

Be sure to read the recipe notes for an additional baking method.

Spaghetti Squash Burrito Bowl

Spaghetti Squash Burrito Bowl
Serves: 8 servings
 
Ingredients
  • 3 Spaghetti Squash (mine totaled 8.5 pounds)
  • 1-2 pounds ground beef
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 jalapeno, seeded and minced
  • 2-3 cups cooked black beans
  • 1½ cups corn (frozen is fine)
  • 1 can mild Rotel tomatoes
  • 1-2 teaspoon salt
  • 1 - 1½ tablespoon cumin
  • 1-3 teaspoon chili powder
  • 6 ounces cheddar cheese
To Serve:
  • Cilantro, avocado, salsa, sour cream - all optional
Instructions
  1. Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper and a little cumin and chili powder. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
  2. In a large skillet, brown the beef. Add onion and jalapeno and saute a few minutes. Add garlic and saute a few more minutes.
  3. Add bell peppers, black beans, corn, tomatoes, 1 t. salt, 1 T. cumin, and 1 t. chili powder. Cook until everything is heated through and tender.
  4. Add spaghetti squash to skillet and toss everything together. (See notes for second option) Adjust seasonings if needed.
  5. Return the spaghetti squash mixture to the shells or a 9x13 baking pan and top with cheese.
  6. Bake at 350 degrees for 15 minutes.
  7. Serve with any of the optional toppings.
Notes
When you have the beef mixture finished and the spaghetti squash in noodles instead of combining it all together you can layer the spaghetti squash in the bottom of the shell (or pan) and spread the beef and veggie mixture on top of that and then top with the cheese.

 

Spaghetti squash burrito bowls baked in a pan are the best! Full of Tex Mex flavors and so healthy. The entire family loves this recipe!

Spaghetti Squash Chow Mein Recipe

If you haven’t jumped on the spaghetti squash train yet, this is the recipe to do it on! Spaghetti Squash Chow Mein is so good.
spaghetti squash chow mein in the shells. this recipe is so good and healthy!

I’ve had some spaghetti squash flops over the years, but this recipe is not one of them. In fact, I eagerly await squash season so I can make it again each year.

My girls (2 and 7) eat seconds of this and even my (not a fan of squash) husband gives this a thumbs up. I suppose it doesn’t hurt that one of his favorite meals is the regular kind of chow mein.

This dish is loaded with veggies. If you want it to be vegetarian, leave off the chicken. For the omnivores out there, the chicken adds a tasty touch.

A lot of spaghetti squash recipes don’t hold up well as leftovers, but we enjoy this one the next day just as well. I’m all about cooking once and eating at least twice!

This recipe, as written, fed my family of 5 twice, so I’d say it would serve 6-8 as adult portions. I bought 3 spaghetti squashes that totaled 6 pounds.

The method of cooking spaghetti squash that’s in this recipe is my go to. It always turns out fabulous and once I cut the squash in half, it’s super simple.

Another of my favorite spaghetti squash recipes is this one: Tex Mex Spaghetti Squash! Yum!
A bowl of spaghetti squash chow mein. Amazing and healthy recipe that even kids love!

Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein
Serves: 6-8 servings
 
Ingredients
  • 6 pounds spaghetti squash
  • 6 stalks of celery, thinly sliced (around 3 cups)
  • 4 carrots, peeled and grated (around 2 cups)
  • 2-3 cups shredded cabbage
  • 1 onion, diced
  • 4 cloves garlic
  • 1 teaspoon minced fresh ginger
  • ¼ cup soy sauce, coconut aminos etc
  • 1-2 cups diced, cooked chicken (optional)
  • Oil
  • Salt and Pepper
Instructions
  1. Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
  2. In a large skillet heat a tablespoon of oil and saute the onions 3-5 minutes. Add the garlic and ginger and continue to cook a few more minutes.
  3. Add the carrots and celery to the skillet. Stir and cook a few minutes.
  4. Add the cabbage and cook until all the vegetables are tender.
  5. Add the spaghetti squash to the skillet and combine.
  6. Drizzle ¼ cup of soy sauce (or alternative) over the mixture.
  7. Season with salt and pepper and additional soy sauce to taste.

 

I’m curious, where do you stand on spaghetti squash: lover, hater, or never tried? If you are a fan, what’s your favorite way to eat it?

P.S. If you are curious the way I made it and it flopped, it was a spaghetti squash carbonara recipe. I’m perfectly okay never attempting that one again. 😉

spaghetti squash chow mein in the shells. this recipe is so good and healthy!spaghetti squash chow mein in the shells. this recipe is so good and healthy!A bowl of spaghetti squash chow mein. Amazing and healthy recipe that even kids love!

Best Simple Fried Rice Recipe

I love, love, love fried rice! When you combine it with easy and get a simple fried rice recipe, it’s a winner all around!

best simple fried rice recipe

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Secret ingredients are always a good sign! This recipe has a couple and the extra pop of flavor makes it the best fried rice.

I love using basmati rice when making this. I’ve even used brown basmati. If you don’t have that, try using a long grain white rice.

Try using cauliflower rice if you are limiting your carbs. Shredded cabbage you saute with the rest of the veggies would also likely work.

bowl of dry rice for simple fried rice recipe

If you have a super busy day, this recipe is perfect because you can prep your vegetables the day before (or even several days before). You can also use leftover rice because day old rice makes the best fried rice. See, I told you this is a simple fried rice recipe. 🙂

Did you know you can also freeze fried rice? (I wouldn’t do this with cauliflower rice.) Simply make the fried rice and let cool completely. Place in freezer storage bags or food storage containers and place in freezer. Pull out of the freezer the night before or morning of when you are going to use them and let thaw in the fridge. Saute in a skillet for 5-10 minutes until warm

simple fried rice recipe ingredients

If you don’t mind reheating in the microwave, this would also be perfect to freezer in single serving amounts to pack for work lunches.

Secret Ingredients!

There are a couple ingredients that put this simple fried rice recipe over the top.

  1. Fresh ginger. Of course fresh garlic is involved, but the ginger adds a little something special.
  2. Toasted sesame oil. If you’ve never had this, you are missing out! My picky, opinionated 5 smelled the bottle and proclaimed how good it smelled. Do yourself a favor and get some for this recipe and for making the best Asian salad dressings. (I’ve linked to it on Amazon, but I’ve found it at Aldi for a great price before.)
  3. Sambal. Okay, this is totally optional. My kids don’t use it, but I’m obsessed. It adds a kick and a little extra punch of flavor. I blame my dad for turning me onto this years ago. You could also use siracha (I’ve also found the equivalent of this at Aldi).

simple fried rice recipe square picture

Favorite tool!

I LOVE using a microplane for the ginger and garlic. It makes it fast and super easy.


P.S. I love using fried rice to sneak in lots of veggies. 🙂  In these pictures, it’s the amounts listed in the recipe, but often times I add in extra.

Simple Fried Rice Recipe

Best Simple Fried Rice Recipe
 
Ingredients
  • 1 cup diced onion
  • ½ inch ginger, peeled and minced/micro-planed
  • 3 cloves garlic, minced/micro-planed
  • 2 cups shredded carrots
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • ½ cup frozen peas
  • 6 cups cooked cold rice
  • 1-2 cups cooked, diced meat (optional)
  • 3 scrambled eggs (optional)
  • oil
  • 1 tablespoon toasted sesame oil
  • ¼ cup soy sauce
  • Salt and Pepper
  • Sambal or siracha (optional)
Instructions
  1. Heat a large pan over medium heat and add a little cooking oil (can use butter).
  2. After heated, add the onions and stir and cook 5 minutes. (Lower heat if needed.) When beginning to soften add garlic and ginger and continue to cook another 3-7 minutes until fragrant and tender.
  3. Add carrots and continue to saute. After a few minutes add the frozen vegetables and continue to saute until everything is hot and tender. (Add meat at the end of this time if using.)
  4. Add rice to the pan and stir over medium high heat for 3-5 minutes. Add soy sauce and and sesame oil and stir to combine.
  5. Take off heat and adjust soy sauce and salt and pepper if needed.
  6. Add scrambled eggs if using.
  7. Serve with sambal or siracha on the side.

 

The best simple fried rice recipebest simple fried rice recipe ingredients

 

New Mexico Style Pizza

This New Mexico Style PIzza is an amazingly tasty twist on traditional pizza. Salsa verde makes the base of the sauce and so many flavorful toppings. Must make soon! #pizza #pizzanight #mexican #texmex #salsaverde #cilantro #supper #chicken #turkey #leftoverturkey

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I have an amazing pizza recipe for you today. It’s a little bit different. In fact, you’ve probably never made or even eaten one quite like it. What exactly is it? New Mexico Style Pizza! Think Mexican pizza with a twist.

My mom found this recipe when I was growing up and I recently had to email her and ask for it, because I had to make it. 🙂 It’s been made several times in my house over the past few months. It was even a hit with company.

Salsa verde and a little lime juice make the perfect sauce. Then we top it with chicken, corn, green onions, and cheddar cheese. After it comes out of the oven sprinkle with cilantro and top with sour cream if you’d like. (Though it’s just as good without the sour cream.)

See what I mean? It’s unique and full of flavor.

I think this recipe would also be a great one to use up some of that leftover turkey on. Swap the chicken for turkey and your family won’t even think of Thanksgiving as they eat this.

If you are looking for a pizza crust recipe, check out this one that I have. Pizza dough is super easy and forgiving. Plus, making it means you can get your preferred crust thickness. You could also buy refrigerated pizza dough (Trader Joe’s sells one) or a prebaked crust.

This New Mexico Style PIzza is an amazingly tasty twist on traditional pizza. Salsa verde makes the base of the sauce and so many flavorful toppings. Must make soon! #pizza #pizzanight #mexican #texmex #salsaverde #cilantro #supper #chicken #turkey #leftoverturkey

New Mexico Style Pizza

5.0 from 1 reviews
New Mexico Style Pizza
 
Ingredients
  • ½ cup salsa verde (see notes for more info)
  • 1 teaspoon lime juice
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon oregano
  • 1 cup cooked chicken
  • ½ cup frozen corn, thawed
  • ½-1 cup cheddar cheese (or a mix of cheddar and mozzarella)
  • 3 green onions, sliced
  • 2 tablespoons cilantro
  • 6 tablespoons sour cream (optional)
  • Pizza dough (or a large crust)
Instructions
  1. Preheat oven to 450 degrees.
  2. Mix together the first 5 ingredients.
  3. Roll out pizza dough (I do a 14 inch circle), place on pizza stone, and spread with the sauce mixture.
  4. Top with chicken, corn, green onions, and cheese.
  5. Bake for 10-15 minutes.
  6. Remove from oven and top with cilantro and sour cream (if desired).
  7. Cut into 8 pieces and serve.
Notes
The original recipe called for a lot more sauce, so feel free to double the sauce ingredients if desired. We found that ½ cup of salsa verde was the perfect amount for one pizza.
This New Mexico Style PIzza is an amazingly tasty twist on traditional pizza. Salsa verde makes the base of the sauce and so many flavorful toppings. Must make soon! #pizza #pizzanight #mexican #texmex #salsaverde #cilantro #supper #chicken #turkey #leftoverturkey This New Mexico Style PIzza is an amazingly tasty twist on traditional pizza. Salsa verde makes the base of the sauce and so many flavorful toppings. Must make soon! #pizza #pizzanight #mexican #texmex #salsaverde #cilantro #supper #chicken #turkey #leftoverturkey

Easy Skillet Lasagna

Easy Skillet LasagnaEasy skillet lasagna. Easy and lasagna probably aren’t two words you’d expect to see together – I know I don’t!

This recipe brings it one step further – it’s a one pot meal too! Doesn’t that make lasagna seem so much more accessible?! Say goodbye to the the multiples pots and bowls that pile up when you make the traditional version (and that’s not even counting the baking dish you have to scrub).

I’m all about saving time in the kitchen and if you want to save even more time you could cook up double or triple portions of the meat/onion mixture you brown in the beginning and freeze in individual baggies. Prep time on the night you want this one pot lasagna for dinner would then be next to nothing.

This is a great recipe to put the kids to work – let them break the noodles, dump the tomatoes, and plop the ricotta over the top. They’ll love helping put dinner on the table.

My family prefers it when I buy petite diced tomatoes. Everyone of them protest big chunk of tomatoes. You could also use Italian style diced tomatoes for some easy extra flavor. Seeing how few ingredients are in this dish, I recommend you use quality because all the flavors will come through.

I hope you enjoy this tasty and simple dish that makes lasagna a weeknight meal as much as we do. All three kids (14 month old included) and my husband loved it when we made it again last week.

5.0 from 2 reviews
Easy Skillet Lasagna
Serves: 6
 
Ingredients
  • 1 pound ground meat (beef, turkey, and/or pork)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ⅛ t. red pepper flakes
  • 10 lasagna noodles, broken in 2 inch pieces
  • 28 ounces diced tomatoes, with water added to make 4 cups
  • 8 ounces tomato sauce
  • ½ cup Parmesan cheese
  • salt and pepper
  • 1 cup ricotta cheeese
  • Fresh basil and additional Parmesan cheese for garnish
Instructions
  1. Brown the meat, onion, garlic and red pepper flakes in a 12 inch skillet.
  2. Leave in the bottom of skillet and place the broken lasagna noodles on top.
  3. Pour the diced tomatoes with water and tomato sauce over noodles.
  4. Bring to a simmer, cover, and cook about 20 minutes until noodles are tender. Stir occasionally. Add more water if necessary.
  5. Remove from heat and stir in the Parmesan cheese and salt and pepper.
  6. Dot with tablespoons of ricotta cheese.
  7. Cover and let set for 5 minutes so the ricotta cheese warms.
  8. Sprinkle with fresh basil leaves and a little Parmesan.
Notes
Because of the simple ingredients in this recipe, quality will make a difference in the flavor! If you can, use good tomatoes, real Parmesan, etc

My family protests large chunks of tomatoes, so I use petite diced. You could also use Italian style diced tomatoes for additional flavor.

Easy Skillet Lasagna

One pan skillet lasagna! This is the perfect weeknight dinner. Kid friendly and a no oven dinner!

Tex Mex Spaghetti Squash

Super yummy and easy Tex Mex Spaghetti Squash! My FAVORITE spaghetti squash recipe - must make while it's squash season. (Can be vegetarian too!!!)

Last month, during our Whole30 I cooked spaghetti squash for my first time. We’ve since made it on several different occasions with the recipes having varying levels of success.

Let me tell you, this recipe for Tex Mex Spaghetti Squash is my favorite! Black beans, cumin, paprika. So many tasty flavors combined together and when you add melted cheese it’s only going to get better. Even my 17 months old who never eats ate this up!

This dish can easily be vegetarian or have chicken added in (or add the meat to just half of it). Either way, it’s good! (My husband would tell you with meat is always better.)

You also have the option of using the spaghetti squash shell as your serving dish or putting it in a baking dish. One less dish to do is always nice. 🙂

Super yummy and easy Tex Mex Spaghetti Squash! My FAVORITE spaghetti squash recipe - must make while it's squash season. (Can be vegetarian too!!!)

If you are like me and are looking for a good first recipe to introduce spaghetti squash to your family or if you are a spaghetti squash veteran and wanting to try something new, this recipe needs to be on your menu. Tex Mex Spaghetti Squash is going to be my new standby during squash season.

Download the free menu planning template and guide to make your life easier and save money!

4.8 from 5 reviews
Tex Mex Spaghetti Squash
Serves: 4-6
 
Ingredients
  • 1 large spaghetti squash
  • 1 cup frozen corn
  • 1½ cups black beans
  • 1½ teaspoon salt
  • 2 teaspoons cumin
  • 1½ teaspoons paprika
  • 1 teaspoon chili powder
  • 3 cloves garlic, minced
  • 1 jalapeno, deseeded and minced
  • 1 bell pepper, chopped
  • ½ onion, chopped
  • 2 cups diced cooked chicken - optional
  • 1-2 cups shredded cheddar cheese
  • Oil
Instructions
Spaghetti Squash
  1. Carefully cut spaghetti squash in half. Scrape out the seeds and stringy insides. Lightly drizzle with olive oil and then sprinkle with salt. Place cut side down on a pan lined with parchment paper. Bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle it. Turn squash over and use a fork to scrape across the squash short ways to make the spaghetti.
Everything Else
  1. Heat a skillet over medium heat. Drizzle with olive oil or coconut oil.
  2. Add onions and jalapeno and saute a few minutes. Add garlic, bell pepper, salt, cumin, paprika, and chili powder. Saute around 5 more minutes.
  3. Add corn and black beans (and chicken if using) and saute until heated through.
  4. Add spaghetti squash strands to skillet and carefully stir and toss everything together. Adjust salt and seasonings if needed.
  5. Transfer mixture into both halves of the squash or into an 8x11 glass baking dish.
  6. Sprinkle with cheese.
  7. Bake at 350 degrees for 30 minutes.

Super yummy and easy Tex Mex Spaghetti Squash! My FAVORITE spaghetti squash recipe - must make while it's squash season. (Can be vegetarian too!!!)

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Baked Tostada Shells

Lately, one of the go to lunches for my daughter and even an easy supper for the entire family are these bean tostadas. I love that they come together in no time and it’s easy to always have the ingredients on hand for them.

Baked Tostada Shells. The easiest thing in the world! Avoid yucky oils and other ingredients by baking them!

In the bean tostada post I shared that I like to bake corn tortillas to make my own crispy tostada shells. When I was first shopping for tostada shells one of the first things I noticed was that many brands had yellow dye added to the shells where as corn tortillas didn’t. Artificial colors are pretty high up on the list of things we try and avoid in our home. Baking them myself I knew I’d stay away from the coloring and also the unhealthy oils they were fried in.

Baking tostada shells is so easy! I like to fill my oven up and use the leftovers over the next few weeks. The only thing you need is a big package of corn tortillas. Another tip – if you like these, I recommend buying the big package of tortillas (I get the 50 pack instead of 20) and keeping what you don’t bake in the refrigerator. I can tell you from experience, they last forever! I’ve had a bag in the fridge several months. Sure, they get a little drier and break a little easier as time passes but if I’m just planning on baking them in the oven instead of rolling them into enchiladas that’s okay with me.

If you are short on time, I’m sure you could turn the oven temperature up. You’d just have to keep a close eye on them. If I did that, I’m sure I’d end up burning at least some of them, so low and slow works best.

3.0 from 2 reviews
Baked Tostada Shells
 
Ingredients
  • Corn Tortillas
Instructions
  1. Two Methods:
Method One
  1. Spread tortillas out across the oven rack in the center of the oven.
  2. Bake at 200 degrees for an hour and 15 minutes or until completely crispy. Flip the tortillas over every 15 minutes the first 45 minutes. It will help keep the tortillas from curling quite so much.
  3. Cool and store in a zipped storage bag.
Method Two
  1. If you don't want to put your tortillas directly on your oven rack place them on a baking sheet.
  2. Bake at 200 degrees for 2 hours or until completely crispy. Flip tortillas after an hour.
  3. Cool and store in a zipped storage bag.

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Bean Tostadas

Today I have a guest post to share with you that I wrote from The Best Blog Recipes. If you are looking for something super easy your kids will love that you can dress up a little for the adults, this is it!

Bean Tostadas. Super simple meal your kids will eat up. I love that it can be dressed up for the adults.

I spent 5 years working as a server at a Mexican restaurant in our town. The kid’s menu was filled with things like corn dogs, mac and cheese, burgers, and chicken fingers. Then there was the taco meal and Mexican pizza. I always thought the name Mexican pizza was a complete misnomer and if any poor child ordered it for the first time they’d be sorely disappointed. It was a crispy corn tortilla topped with taco meat and melted cheese served with beans and rice. Not a very traditional pizza.

This recipe is basically that “Mexican Pizza”. It’s a super easy and quick lunch or supper that kids love! My daughter inhales this when I make it. If I already have beans and tortillas cooked, it is done in under 10 minutes. Can’t beat that on a rushed day.

You can make this as easy or complicated as you’d like. Use canned or dehydrated refried beans or cook up your own. I like to cook up my own beans in bulk and freeze in meal size portions. Buy tostada shells or what I do is bake corn tortillas directly on the oven rack at 200 degrees until they are crispy. Serve simply topped with cheese or set out an array of toppings that everyone can add after the tostadas come out of the oven. Things such as: green onions, sliced olives, sour cream, homemade salsa, guacamole, shredded lettuce, diced tomatoes, cilantro. My daughter loves hers with just the beans and cheese. I’m okay with that (plus, it’s less messy for her to eat)!

Head over to The Best Blog Recipes for the complete post and recipe!

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Creamy Mac and Cheese

Creamy Mac and Cheese! Tasty and yummy and on the table in under 30 minutes!

Today I have another guest post up on The Best Blog Recipes! We were gone all day and I needed something fast to put on the table for supper and an added bonuses was that my daughter had leftovers to eat for lunch all week.

Imagine with me for a moment. You are gone all day running errands in a nearby city. Not only are you gone all day but you also run into car trouble and your trip is extended by several hours. You arrive home after 7 and no one has eaten since lunch. The kids are tired and hungry and you really don’t want to do anything. What options are there? Buying take out. Frozen food from the grocery store. Eating out. Looking in the pantry and finding something quick and easy. This was a scenario that recently played out in our home. I didn’t want to spend any more money than we already had that day and wanted to feed my family something quick and healthy.

I opened the pantry and saw noodles and knew I had milk in the refrigerator. Macaroni and cheese it would be. I seriously had this ready to eat in under 30 minutes. The secret is to make the most of your time in the kitchen. Noodles will take the longest so the first thing you are going to want to do is to start the water to boil. Once you’ve done that move on to quickly chopping some onions and garlic and getting them sautéing. By the time the noodles are cooked, your cheesy sauce will be ready and you can mix them together. Steam some broccoli while you are already at the stove or cut up some raw vegetables and you can have a rounded meal on the table in no time. Our supper was done in the same amount of time it would have taken to go to the store and cook frozen pizza or pick up take out from the restaurant down the road.

Head over to The Best Blog Recipes to see the recipe!

I’d love to know what your favorite meals are you can have on the table in under 30 minutes!

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