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!


Easy Meatball Subs (and a small life update)

Holy cow. It’s been almost a month (over a month?) Since I posted. Ridiculous, I know, but–I GOT  A JOB! Anyone who knows me will remember that I had been unemployed since October. Well, not anymore! I am back in the workforce! Working hard, making money…relinquishing all of my free time to my new place of employment. So…basically I will update this when I can, but I make no promises on how frequently that will be. Hang in there with me. 🙂

Now, a recipe that is not really a recipe. After the BBQ pizza I posted, I had some BBQ sauce leftover. I thought, ‘What could be easier than throwing that in a crockpot with some turkey meatballs? Nothing!”. And I was right.

BBQ Turkey Meatball Subs


1 bag frozen turkey meatballs
14 oz BBQ sauce (whatever kind is your favorite)
Hoagie rolls
shredded cheddar cheese

1) Put meatballs and BBQ sauce in the crockpot and cook on low for 6-8 hours.

2) Put meatballs on Hoagie rolls and sprinkle with cheddar cheese.

3) Eat.

I know, I know, I should be ashamed of putting this “recipe” on my blog. Whatever, I have no shame. It was delicious, I don’t care if it’s not real cooking. If you have the time and energy, by all means, make the meatballs/sauce from scratch. I might try that some weekend.

I just served these sandwiches with a simple salad and some fruit for dessert.

Sloppy Joes

I have been so incredibly lazy lately. No really, it’s getting a little ridiculous.

My third quarter of nursing school (finally) ended and all I wanted to do was lay around to recover. So that’s pretty much what I’ve been doing for the last week. A lot of daytime napping. Some cleaning house. READING for FUN. It has been a really long time since I’ve cracked a book that wasn’t school related.

Anyway, I completely forgot that I had this recipe laying around, but when I remembered I had to share it.

Sloppy Joes


1 lb ground beef, chicken, or turkey, or 16 oz soy “burger” crumbles
1 Tablespoon vegetable oil
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
1 1/4 cups ketchup
3 Tablespoons tomato paste
3 Tablespoons brown sugar
1/2 Tablespoon vinegar
1 Tablespoon Worcestershire
3/4 Tablespoon dry mustard
salt and pepper to taste
1/2 cup water

1) Heat a deep skillet over medium heat and add ground meat/soy crumbles. Brown meat until it is cooked thoroughly, or follow the directions on the soy crumbles package until they are also cooked completely.

2) Drain and place meat in a bowl. Reserve for later.

3) In the same skillet, heat the vegetable oil over medium heat. Add onions and peppers, cook for about five minutes or until vegetables are tender. Return meat to pan and add remaining ingredients. Stir to combine meat completely with sauce.

4) Reduce heat to low and cook for 25-30 minutes until sauce has thickened slightly.

**This recipe makes about 4 servings. The original recipe, seen here, makes 12 servings. I cut the recipe in thirds and altered a little bit more from there.**


This sauce was so good! My one complaint about it is that it was slightly too sweet, so I won’t use as much brown sugar next time.

I love that it can easily be made vegetarian, and it would be relatively easy to make both vegetarians and omnivores happy just by dividing up the recipe. Cook half a pound of ground meat and 8 ounces of the soy crumbles. You could mix the sauce completely, then divide it in half  and simmer each half with the respective protein. Perfect!

Also, if you’re thinking about getting into meatless Mondays, this would be a great recipe to use to ease into it. Make it with the soy crumbles and the sauce is so spicy and delicious that I bet it’ll be hard to tell it isn’t meat!

Regardless of how you decide to use it, you should definitely try this sauce.

Turkey Enchiladas

The husband and I decided we wanted to make something easy on Super Bowl Sunday. We stayed in and watched the game (well, he watched the game, I waited for the new Glee episode) since Chad was going to be gone the whole next week for work.

I was ridiculously excited to try this recipe because, really, who doesn’t like enchiladas? These were easy to make, delicious, and this is a great addition to my recipe collection!

Recipe Adapted from Robyn’s Blog!

Turkey Enchiladas


1 lb. ground turkey
1/2 small onion, diced
1/4 cup diced tomatoes with green chilies
1/4 cup of water
taco seasoning (you can make your own! I like this recipe, but add a dash of cayenne pepper)
1 can red enchilada sauce
6-8 whole wheat tortillas
1/2 cup fat free shredded cheese (I used cheddar)


1) Preheat oven to 350 degrees. While oven is preheating, brown the ground turkey and drain.

2) Add water, onions, tomatoes, and taco seasoning to meat. Simmer for approx. 10 minutes until the mixture has reduced slightly.

3) Spread a little of the enchilada sauce in the bottom of a a 9×13 baking dish.

4) Fill tortillas with meat mixture, roll, and place in baking dish. We ended up with 6 enchiladas.

5) Top with more enchilada sauce (I didn’t use the whole can, but it was pretty close) and cheese. Cover with foil and bake for about 15 minutes, or until cheese is melted.


These were really, really good and definitely husband approved! The only change I really made is that I added a little more onion than the original recipe called for. Chad loves onion, and I don’t mind it as long as it’s hidden in things. 🙂

Check out Robyn’s blog for the original recipe as well as some other really great, healthy meal ideas.

White Chili

I have to admit, Chad is usually the chili cook in our house, and he makes the most amazing “regular” chili. But I found this recipe for white chili, realized I still have about a million pounds of leftover Thanksgiving turkey in the freezer, and thought I would try it out.

Thank goodness I did. This white chili is so easy to make, and so delicious. It reminds me of my favorite restaurant white chili, except it’s even better.

If you’re counting calories you can leave the cream/sour cream out of this recipe and it’s still an amazing, spicy chili.

Recipe adapted from Mel’s Kitchen Cafe.

White Chicken Chili


1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 cans (15 oz each) Great Northern Beans, rinsed and drained
1 (14 oz) can chicken or veggie broth
2 cans (4 oz each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Cilantro to garnish (optional)

1) In a large saucepan or soup pot, cook the chicken, onion, and garlic in olive oil until chicken is cook through.

2) Add beans, green chiles, broth and seasonings.

3) Bring soup to a boil, then reduce heat and simmer uncovered for 30-40 minutes.

4) Remove soup from the heat and stir in cream and sour cream. Garnish with cilantro and serve!

I used the turkey instead of chicken, obviously, and I added a little water to my soup so it wasn’t as thick as the original recipe.

If you decide to leave the cream/sour cream out you’ll want to add about 8-12 ounces of water in at the same time you put the broth in. Either way, you can’t go wrong! I’m almost excited that we still have leftover turkey so I can make this again soon.

Check out the link for the original recipe if you want the slow cooker version of this soup.