Easy Chicken Tostadas

I’m not even sure it’s accurate to call this a recipe. First, I used some leftover chicken, so that part was already done. Just a simple, grilled chicken breast, diced. And this dish is very similar to my black bean nachos in that you bake the corn tortillas, use the same black bean mixture, and just pile the ingredients on top. Regardless, it was a super easy and quick meal, which I am all about these days.

Easy Chicken Tostadas


Four corn tortillas
7 oz of black beans, drained, but reserve a little of the liquid
seasoning for beans (I eye-ball it and use chili powder, ground red pepper, garlic, and cumin)
2 cooked chicken breasts, diced
sour cream

1. Preheat oven to 375 degrees. Bake tortillas 10-12 minutes, or  until they are golden and crisp. Set tortillas aside and leave oven on.

2. In a food processor or blender, puree beans with reserved liquid. Add in spices and seasonings and pulse until thoroughly incorporated.

3. Spread bean mixture on tortillas. Top with diced chicken and cheese. Place in the oven just until chicken is hot and cheese is melted.

4. Top with salsa, sour cream, avocado, lettuce, tomatoes, whatever! Enjoy!

Super easy and super good. This recipe is definitely a keeper!


Roasted Rosemary Potatoes

I love potatoes, in pretty much any form. French fries, baked potatoes, and now–roasted potatoes. It’s really becoming a problem.

The great thing about this specific recipe (which was a huge hit in my house) is how adaptable it is. Don’t like Rosemary? Sub in whatever spices/seasonings you want. I think next time we’ll try oregano. 🙂

Roasted Rosemary Potatoes


2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, cut into chunks. Ideally you would quarter them, but my potatoes were giant, I had to cut them more.

1) Preheat oven to 400 degrees.

2) In a large bowl, toss potatoes, olive oil, garlic, rosemary, salt, and pepper. Spread potatoes on a baking sheet lined with aluminum foil. Make sure potatoes are spread out in a single layer.

3) Roast potatoes until they are brown and crisp, about an hour. Flip potatoes every 20 minutes until they’re done to ensure they brown evenly.

DH loved, loved, loved this recipe. I loved that it was super easy and pretty tasty. I served it with some grilled chicken (recipe to come later) and a simple salad, and it was a perfect weeknight dinner!

Recipe from Ina Garten.

Hawaiian Barbecue Pizza

The idea for this super easy pizza recipe actually came from Freschetta. They have a new line of pizzas called “Simply Inspired”, and trust me, they are amazing. The one that really surprised me was the Hawaiian style pizza. It had a simple, tangy BBQ sauce, pineapple, Canadian bacon, and bacon. Yep, TWO “bacons”. Of course I loved it. 🙂

But seriously, it was delicious–something I don’t often say about frozen pizza.

Of course I wanted to try to recreate this pizza on my own. I took the basic idea, made my pizza with BBQ, ham, pineapple, and some Italian cheese and it was pretty darn close to the original idea!

Hawaiian BBQ Pizza


5 oz BBQ sauce (whatever your favorite is)
pizza dough (buy it already made, or make your own!)
6 oz pineapple, roughly chopped
1 cup Italian cheese

1) Preheat oven to 375.

2) Top pizza dough with BBQ, ham, pineapple, and cheese.

3) Bake 10-15 minutes, until crust is golden and crisp and cheese is melted.

Seriously, the easiest weeknight dinner ever. And we had leftover BBQ sauce, so that meant BBQ meatball subs later in the week! I’ll share that recipe later.

Try this recipe and let me know what you think! 🙂

Spicy Bean Burritos

Another recipe from Annie’s Eats! If you haven’t checked out her blog yet, what are you waiting for? Go! Really.

This recipe caught my eye because I happened to have a small stockpile of black beans in my cabinet. This happens when you don’t eat meat–somehow you manage to accumulate a ton of beans. Or maybe it’s just me and I’m crazy. Who knows. 🙂

Either way, this was a good way to get rid of the beans, and Chad happened to love it. Plus it’s another easy dinner meal, so definitely a win-win.

Spicy Bean Burritos


For the bean filling:

2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon minced chipotle in adobo sauce
1 teaspoon ground cumin
¼ teaspoon kosher salt
Dash cayenne pepper
1/3 cup water
2 (15 oz.) can black beans, drained and rinsed
6 Tablespoons fresh salsa
To assemble:

6 (10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded lettuce
Chopped green onions
Low-fat sour cream

1) Heat oil in large skillet over medium heat. When hot, add garlic, chili powder, chipotle, cumin, salt and cayenne. Cook, stirring constantly, for about a minute, until fragrant.

2) Add the beans and water and bring to a boil. Once boiling, reduce the heat to medium low and simmer for 10-15 minutes.

3) Remove skillet from heat, add salsa, and mash mixture with a fork.

4) Spoon about 1/3 of a cup of the mixture down the center of the tortilla and garnish with cheese, onions, tomatoes, lettuce, sour cream, and extra salsa. Roll up burrito style and serve immediately.

Recipe adapted from Annie’s.

Like I said, Chad loved this recipe. I was not a huge fan, but it wasn’t because of the flavors. I’m weird about textures, and even though I mashed the beans, there were still chunks. It just weirded me out. I think if I make it again I might puree the filling to make it smooth.

But don’t let my texture craziness keep you from trying the recipe. The flavors were really good. Enjoy!

Easy Pizza Roll-Up

I found a new way to eat pizza! I know, I’m probably behind the rest of the world, but I was really excited about this.

This is a fast, easy recipe, and perfect for a weeknight.

**This recipe has been done a million times by a million people and I based mine off of a random picture that I saw online. I don’t know where the recipe originally came from.**

Pizza Roll-Up


Pizza dough (homemade or refrigerated)
6 oz tomato paste
red pepper flakes
Italian cheese
banana peppers
whatever other pizza toppings you like!
olive oil
Parmesan cheese, grated

1) Preheat oven to 375 degrees and roll pizza dough into a rectangle.

2) Top dough with tomato paste, oregano, red pepper flakes, pepperoni, cheese, banana peppers, and spinach. Make sure you line the toppings up so each layer has a little of each.

3) Starting with one of the two smaller ends of the dough, roll into a log. Brush top with olive oil, sprinkle with oregano, red pepper flakes, and Parmesan cheese. Cut two or three lines in the top of the pizza log with a knife.

4) Bake 20-25 minutes, or until the pizza dough is brown and crisp. Check the middle to make sure the dough is cooked through. Enjoy!

Super good dinner, and very adaptable. You can easily make it vegetarian or vegan (they make vegan “cheese”!) and it’s definitely a crowd pleaser. We made it for dinner, but I think it would be a fun, easy party appetizer too.