Posts Tagged ‘quick meal’

They’re easy to make, perfect for any fiesta, and great for just anytime you need a tasty snack with a little crunch to it.  Can you guess which snack?  Kids of all ages can’t resist this Latin food snack that ironically has become an “All-American” invention snack/meal.  Although all you moms out there might want a fun cerveza to celebrate Cinco de Mayo, make drinks with your food a family treat and serve sparkling apple cider for your kids to make mealtime more festive. What is this versatile, irresistible snack? Nachos, naturally!

Maybe I am biased being originally from California, but in my opinion, very little time is required to whip up a batch. You can cater your recipes to put your own individual spin on them too.

What is nice is nachos can be prepared many ways – on a grill, in the oven, or even in a microwave for any “short on time” parents.  They can even be made for vegetarians or for the meat eaters in your family.  Nachos are a great snack anytime!

Here’s what you will need to make this dish in a microwave:

  • Whole wheat or corn tortilla chips
  • grated cheddar cheese
  • refried beans
  • salsa
  • jalapeño pepper slices
  • microwave-safe bowl
  • butter knife
  • microwave-safe plate
  • can opener
  • oven mitts

What to do, What to do!

1. Wash your hands! (Make sure to be present with your child because this requires using the microwave).

2. To begin, put the refried beans in a microwave-safe bowl and heat in the microwave for about 45 seconds.

3. Spread tortilla chips on a microwave-safe plate.

4. Spread the refried beans on the tortilla chips.

5. Spread a big dollop of salsa on top of the chips.

6. Sprinkle shredded cheese over the salsa and refried beans.

7. If you and your kids like spicy food, you can add a small amount of mini slices of jalapeño pepper to garnish the plate.

8. Microwave everything for about 1-1.5 minutes OR until the cheese melts.

9. Using oven mitts, remove the plate from microwave. (BE CAREFUL – the plate might be caliente (a.k.a. hot!)

10. Serve your tasty nachos with extra salsa!

11. Dig in

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Time to pull out that crock pot again for a taste that’s South of the border.  This recipe was passed down from friend to friend and is always sure to please.

Preparation Time: 20 minutes
Cooking Time: 4-8 hours


  • 1 can of each: kidney beans, hominy and pinto beans (undrained)
  • 1-2 can stewed or diced tomatoes
  • 1 can diced green chilies
  • 1 small onion, diced
  • 1 pack taco seasoning
  • 1 pack ranch dressing
  • 1 pound ground beef
  • shredded cheese
  • sour cream
  • corn chips


  1. Brown meat and drain.
  2. DO NOT drain anything from the canned goods.
  3. Pour all ingredients into crockpot and cook on low for 8 hours (or high for 4 hours.)
  4. Top with corn chips, shredded cheese, sour cream, green onions.

If you substitute a can of Ro-Tel diced tomatoes & green chilies for one can of the diced tomatoes than you don’t need to add the onion or chilies because they are already included in the can.

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Here is a quick and delicious meal….

Makes: 5 servings
Prep: 10 minutes excluding the chicken prep
Cook: 4 minutesthumbnail1


3 tablespoons lemon juice
clove garlic, minced
1/3 cup shredded Parmesan, divided
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1/4 teaspoon pepper
1/3 cup extra-virgin olive oil
3/4 pound shredded cooked chicken
cups shredded romaine lettuce
1 16-ounce loaf unsliced country-style or focaccia bread


1. In blender, combine lemon juice, garlic, 3 tablespoons Parmesan, the Worcestershire sauce, mustard, and pepper until blended. With motor running, slowly pour in oil until well combined.
2. In a large bowl, combine chicken and lettuce. Stir in 2 tablespoons dressing, mixing to coat well. Split bread in half horizontally. Scoop out inside of bread, leaving crust shell. Brush bread shells with remaining dressing, then sprinkle on the remaining Parmesan cheese. Place the chicken mixture on one shell of bread; top with other shell to create sandwich. Firmly press sandwich to seal.

3. Heat a nonstick pan over medium-high heat. Spray top and bottom of sandwich with vegetable cooking spray. Place in pan, then put a cast-iron pan on top and push down (you can use any heavy pan, or cook the sandwich in a panini maker). Cook 2 minutes. Remove heavy pan and carefully flip sandwich over. Cover again with heavy pan, and cook 2 minutes longer. Cut into 5 slices.

source: http://www.parents.com

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