quick meal

10 Minute Meal: Zucchini and Egg Chilaquiles

10 Minute Meal: Zucchini and Egg Chilaquiles

What are chilaquiles? They are a magical way to use up old, stale tortillas! Chilaquiles are an excellent Mexican breakfast dish, sometimes served with chicken. They are such a yummy way to make a quick breakfast, lunch or dinner. You can also add shredded cooked chicken to this dish for added protein. 

I just love that this dish comes together in about 10 minutes! What a win! I had such fun creating this recipe. Basically I got everything out of the fridge, set a time for 10 minutes, then went quickly to work! Love it! 

The flavors of tacos and the fresh taste of zucchini really make this quick dish special. Feel free to adjust the spices to your taste and be sure to season with plenty of salt and pepper. Enjoy! 

Zucchini and Egg Chilaquiles

Makes 2-3 servings

3 cut up tortillas (I like to use kitchen shears) + olive oil

1 zucchini, diced

1/2 shallot, diced finely

2 eggs, whisked together

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

salt and pepper to taste

1. Heat olive oil in a medium skillet over medium high heat. Fry the tortilla pieces until fairly crispy. Remove them from the pan and place on a plate. 

2. Add a bit more olive oil to the pan and saute the zucchini and the shallot for 2-3 minutes or until softened.

3.  Add in the whisked eggs to the pan along with the tortilla pieces. Cook all together. Add in spices and saute. Add salt and pepper to taste. 

Enjoy!

With care,

Trista

 

 

 

 

Trista's Nachos: 35 Minute Meal!

Trista's Nachos: 35 Minute Meal

This is a fun and quick dinner I remember my mom making on a regular basis at home. We would always have this dish in a 13x9 metal pan and there was always a side with hot sauce on it and a side without. My brother and I weren't into spicy food at the time, so looked forward to the "cheese-only" side. What a fun dish! We always had this with lots of corn chips to scoop up the nachos. We also ate some of it with a fork. We always looked forward to "nacho-night." This is also a great dish to take to a party or have as an appetizer or "game-day" meal. YUM!! 

I hope that you and your family will enjoy this dish soon. You can also make this dish dairy free with a dairy free cheese or vegetarian by sauteing some yummy mushrooms in place of the beef or turkey. 

Trista's Nachos: 

Serves 4-5.  You may double the recipe and serve 8-10. 

15+ minutes prep time + 20 minutes in the oven. You can prep this dish the night before and pop it in the oven when you come home from work. Serve with with salsa or fresh tomatoes on top, corn chips and a salad for a quick weeknight meal. 

Olive oil for saute pan and for greasing pie pan

1/2 of a large onion, chopped

1 pound organic ground beef (or ground turkey or ground chicken work well too) 

For vegetarians: You may slice 8-10 ounces of white button mushrooms and saute them with the onions in place of the meat. It's delicious! 

Taco seasoning: 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin and 1 teaspoon salt. Mix together.

One 16 oz. can vegetarian refried beans

One 7 oz. can mild green chilies

1 cup shredded mozzarella cheese (you may use a dairy free cheese on top as well) 

hot sauce (optional) 

1. Grease a large 9 inch ceramic pie pan with olive oil. Set aside. 

2. Heat the oven to 400 F. 

3. Heat a large saute pan with 1-2 tablespoons olive oil in it. Saute the onions for 2-3 minutes or until soft. 

4. Add the ground beef and cook until no longer pink. Sprinkle on the homemade taco seasoning and stir to coat the onions and the beef. Take off the heat. 

5. Spread the refried beans in the bottom of the greased pie pan. Then, spread the ground beef/onion mixture on top. Spread the green chilies on top of that. Lastly, sprinkle with cheese. 

6. Bake in the 400 F oven for 20 minutes or until bubbly and the cheese is melted. Enjoy! 

Enjoy!! 


With care,

Trista

 

10 Minute Meal: Mediterranean Fried Rice over Spinach

10 minute meals: Mediterranean Fried Rice

I love requests! A great friend of mine in my "Recipes for a Cheery Life" Facebook Group for meal planning and recipes asked for some 10 minute meal recipes. I loved that challenge so I decided to dedicate today's morning recipe session that I always do on Mondays to creating some of these for her. 

I was able to come up with 2 quick meals and 1 quick snack! What a fun challenge. I did this by taking out lots of items from the pantry and the fridge and thinking quickly of ways to combine them into healthy meals. 

I love the taste of hummus and lemon juice, so I combined those flavors into this vegan main dish that is great for lunch or dinner. It is a fast, 10 minute dish that you can whip up on a weeknight or one that you can make the night before to pack up and take with you to work. 

Enjoy the fresh flavors of this meal that you can make yourself in a matter of minutes! Hooray!

 

10 Minute Mediterranean Fried Rice: 

Makes: 2 large Servings

1 cup baby spinach leaves (place 1/2 cup on each plate) 

olive oil for sauteing

1/2 of a small shallot, diced finely

1 can chickpeas, drained and dried by rolling inside a clean kitchen towel

1 cup cooked brown rice (cold)

1/4 cup parsley, chopped

1 teaspoon lemon juice

salt

pepper

paprika

1. Drain and dry chickpeas by rolling them inside a clean kitchen towel. 

2. Heat olive oil in a skillet over medium high heat. 

3. Cook shallots for 2 to 3 minutes or until softened.

4. Add in chickpeas and rice and cook for 2-3 minutes. 

5. Add in the lemon juice, parsely and season to taste with salt, pepper and paprika. 

6. Take off of the heat and divide between 2 plates on top of the spinach. 

Enjoy! 

 

If you enjoy these recipes, check out some more: 

 

Nancy's Honey Chicken Wings

Honey Chicken Wings

This is a very special family recipe. Growing up in the small town of Redland, Oregon there were only a few small businesses in town and we knew some of the folks that ran those places. There was a small restaurant and next to it was a beauty salon and a horse veterinarian. Our friend Nancy owned and ran the salon. She was such a lovely, lively and fun person. She was very social, loved to talk to people and even more than fixing hair, she loved to cook, bake and entertain. She was always having lots of parties and get-togethers. 

I remember one year she had a cowboy theme party. She really went all out on the decor for the party and had all kinds of amazing dishes! I get hungry just thinking about all of the yummy food. These chicken wings were one of her specialties and she made them for parties like that one. She passed away several years ago, but her recipes live on and I love to serve these to family, friends and Josephine meal customers in her honor. 

Honey Chicken Wings: 

2 egg yolks

4 tablespoons lemon juice

4 tablespoons gluten free soy sauce or tamari

3 teaspoons salt

3/4 teaspoon paprika

3/4 cup honey

4 tablespoons butter or vegan margarine

1/2 teaspoon freshly ground pepper

30 chicken wings, tips off

1. Heat all of the ingredients (except wings) in a pan on low heat. Reserve 1/2 cup of the sauce mixture in a container and place it in the refrigerator. 

2. Dip wings in the sauce, then place them on a rimmed baking sheet. Cover and refrigerate wings overnight. 

3. When you are ready to cook the wings, heat the oven to 350F and bake uncovered for 1 hour, turn once. You can also use the extra sauce to baste the wings every 15-20 minutes of baking time. 

Serve hot and enjoy! :)