Tag: Recipe

Recipes

What is a Chalupa?

Nicole

What is a chalupa? That is a question I get almost every time I add it to our menu plan either as a post or in an email. I didn’t realize that most people have never heard of a chalupa, or sometimes referred to as a tostada. I am in Texas and believe me you probably won’t find a native Texan who doesn’t know what a chalupa is.

The best way I can describe a chalupa is it’s kind of like a flat taco or at least along the same premise as a taco. You start with a corn tortilla that has either been fried or baked until it’s a crispy golden brown. You can bake it at 350 degrees for about 6 minutes on each side.  You will want to watch them closely while they are in the oven or maybe not. When they get a deep brown (almost to the un-savable point) they have a nice flavor also.

Normally a chalupa will have a base coating of hot refried beans slathered over the top of the corn tortilla from one end to the next. I don’t really recommend just using the refried beans out of a can because they lack a lot of flavor. Here is a great recipe to jazz up a can of refried beans.  Then from there you can add taco meat, fajita meat, or simply leave on just beans. You can also use fat free refried beans and make these vegetarian. Normally I just leave on beans unless I have some extra taco meat in the freezer.

Next it’s time for your toppings. I like cheese, lettuce, guacamole, tomatoes (in that order), but you can add hot sauce, sour cream, salsa, onions, Spanish rice, or whatever makes you happy.

I like to use this as a quick and easy go to meal. You will always find corn tortillas in my freezer, either a can of refried beans or a frozen bag of cooked pinto beans in my freezer, and you will certainly always find lettuce, tomatoes, cheese, and sour cream in my refrigerator. Those items are staples in our home.
So there you have it! That’s what we call a Chalupa or in other words a flat taco, or a quick and easy go to meal! Enjoy!

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Recipes

When Life Gives You Cheese… Make Lemonade …. No That Doesn’t Sound Right!

Nicole


OK so I didn’t make lemonade but I did make a huge mistake that turned out to be an awesome surprise. I started off making cheesy vegetables as a side dish, but I ended up adding too much milk and too much cheese and my vegetable side dish turned into fantastic vegetable cheese soup. It’s nice when a disaster turns into something wonderful.

Everyone in our house loved this “soup” no one even had a clue that this soup side dish was a mistake. I got so many compliments on something that should have never been. 

Easy and delicious… what more could you ask for?

Ingredients:
  • 8 ounces frozen mixed vegetables (I used broccoli, cauliflower, and carrots)
  • ¼ cup milk
  • 4-6 ounces of processed American cheese (Velveeta)
  • Season salt (to taste)

Directions:

  1. Cube American cheese and place inside a medium sized pot along with the vegetables and ¼ cup of milk. 
  2. Next add a few dashes of season salt. 
  3. Water inside the frozen vegetables will help thin the soup but add more milk as needed to thin.
  4. Put your heat on medium and allow to get warm. Stir every minute or so. Do not allow the milk and cheese to boil. If the milk and cheese boil the cheese will separate and will curdle. Whatever you do you do not want that. If you noticed a bunch of little bumps and balls into of your soup it has seperated.
  5. Continue to stir
  6. Serve when cheese has melted and vegetables are tender.

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Recipes

Easy Beef and Broccoli (Crock pot or Stove top)

Nicole

This recipe is super easy. I forgot to put it in the crock pot so I decided to make in on the stovetop. It turned out fantastic! I thought it was better than any takeout I have had.
I love how easy it is and the flavor is wonderful. I found this recipe on someone’s Facebook post but it didn’t link to any place so I can’t give anyone credit.
I actually made a few changes but I think they were good changes. I added a bit more liquid to make up the sauce because I wanted to make sure there was plenty for the rice.  My entire family loved this recipe. No doubt this will be made again soon.

Ingredients:
  • 1 pound boneless beef chuck roast, sliced into thin strips (Slice partly frozen for the thinnest slices)
  • 1 cup beef broth (reduced salt is best because of the soy sauce)
  • 1/2 cup water
  • 1 cup soy sauce
  • ⅓ cup brown sugar
  • 2 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. garlic powder
  • ¼ tsp. ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons cooled sauce from the crock pot after being cooked
  • 12 oz. Fresh broccoli florets 
  • Hot cooked rice

Stove Top Directions:

  1. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Place beef in a large pot and pour sauce over beef. 
  2. Stir all together and then bring to a boil
  3. Once your pot begins to boil turn down the heat until your pot is simmer between medium to medium low
  4. Cook until meat is tender about 1 hour)
  5. Once your meat is tender add broccoli then cook until broccoli is tender
  6. If your sauce is not thickening, try bringing your sauce to a boil and add corn starch to a bit of the sauce then combine all to the mixture. Boil until your desired consistency is reached
  7. Serve over hot cooked rice.
Crock Pot Directions:
  1. Place beef in a crock pot.
  2. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
  3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
  4. Add broccoli to the crock pot. Stir to combine.
  5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
  6. Serve over hot cooked rice.

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Recipes

Pumpkin Pie Yogurt

Nicole


This recipe is ridiculously delicious and just in time for the fall and of course pumpkin season. It’s easy to make and so healthy for you. Here is a great list of pumpkin health benefits. It can help you lose weight and boost your immunity. Yes please!

I can see myself making this recipe all the time then again I don’t mind eating pure pumpkin by itself. I am in love with it. How about the entire bowl for under 200 calories 190 to be exact.  I can even see using some vanilla yogurt or adding pure vanilla to the recipe. You could even add more pumpkin and turn it into a fantastic fruit dip. Delicious!


Ingredients:
  • 1 cup plain unsweetened plain yogurt
  • ½ cup canned pure pumpkin (not pumpkin pie filling)
  • Stevia
  • Pumpkin Pie Spice

Directions:

  1. In a bowl combine pumpkin and yogurt and mix well
  2. Add stevia and pumpkin pie spice to taste and mix well. 
  3. Refrigerate until ready to serve. 
  4. Serves two at less than 100 calories per serving.

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Recipes

Crispy Potato Skin Wedges

Nicole

My husband and I love getting potato wedges as appetizers when we go out for dinner. But I must admit I hate paying the prices for appetizers. 6 potato wedges for $9.00? Wow now that is highway robbery.

I made these potato wedges, enough to feed 6 people generously for no more than $4.00 if even that. I have to tell you they turned out fantastic! Nice and crispy and full of awesome flavor.

Ingredients:

Directions:

  1. Preheat oven to 400 degrees
  2. Slice potatoes in half then slice into 4-6 wedges for each half depending on the size of your potato
  3. Coat wedges into the olive oil
  4. The generously season wedges with the grill mates seasoning
  5. Place seasoned wedges on a foil lined pan
  6. Bake for 25 minutes or until potatoes are crispy on the outside and soft on the inside.
  7. Remove from oven coat will cheese and bacon bits
  8. Place back in the oven for 5 minutes or until the cheese is melted
  9. Drizzle with sour cream and serve

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