weeknight dinner

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. 


With care,






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! 


With care,



Hearty Beef Stew with Sweet Potatoes

Hearty Beef Stew with Sweet Potatoes

Welcome to the new year! It is still very cold and windy- although sunny outside as I write this post. It is a perfect day for this fabulous beef stew! This has been one of my most loved and popular Josephine meals to date and I plan to serve it again later this month. I really wish I had a bowl right now! :) 

I hope that you enjoy this stew as much as me, my family and my meal clients do! 

Hearty Beef Stew with Sweet Potatoes: 

Based on a recipe from: Paleo Newbie

Makes about 6 servings

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 teaspoons italian seasoning

1 teaspoon onion powder

2 1/2 pounds stew meat, cut into small chunks

1/2 cup red wine

1 cup beef broth

1 six ounce can tomato paste

1 yellow onion, diced

2 cups sliced fresh mushrooms

3 carrots, sliced

1 large sweet potato or yam, diced

1 teaspoon dried rosemary (or fresh) 

1 teaspoon dried or fresh thyme

2 whole bay leaves

1/3 cup fresh Italian parsley, chopped

4 garlic cloves, minced

1. Cut the beef into 1 inch pieces, season with salt, pepper, Italian seasoning and onion powder. Place the meat in the bottom of a large slow cooker. 

2. Whisk together the tomato paste and the beef broth together in a small bowl. Pour over the beef in the slow cooker. Pour the wine in next. 

3. Add all of the veggies and the rest of the seasonings. Stir all of the ingredients in the slow cooker together. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The stew will be done when the vegetables are soft and the beef is fork tender. Be sure to take out the bay leaves before serving. 


Sweet Potato and Carrot Picadillo

Sweet Potato and Carrot Picadillo

This is a fantastic Mexican dish that I created a version of for my Josephine meals. I wanted to make a special filling for my empanadas and I remembered eating this delicious dish in Mexico when I lived there in the beginning of the 90's as an exchange student. It is like a wonderful Mexican comfort food. It is so delicious, healthy, filling and so easy to throw together on a busy weeknight! 

I added in the sweet potatoes instead of regular potatoes and changed around a couple of other things from the traditional recipe. Some picadillos include raisins or olives which is also delightful. Feel free to play around with the "add ins" to this dish. I love to also eat this as a main dish served with brown rice and a side of veggies or a salad. It is such a wonderful meal! I hope that you enjoy it with your friends and family today! 


Sweet Potato and Carrot Picadillo

Makes 4-6 servings. Also a great filling for empanadas! 

1 1/3 pounds organic ground beef

1/2 of a large white sweet potato, peeled and chopped into small pieces

1/2 of a large carrot, peeled and cut into small pieces

1/2 a can of stewed tomatoes

1 tablespoon canned diced mild green chilies

1/2 of an onion, peeled (1/4 reserved for the salsa & 1/4 finely chopped) 

1 clove of garlic

1 bay leaf

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon oregano

olive oil

beef broth to taste

salt to taste + pepper to taste


1. Place the stewed tomatoes, green chilies, garlic and 1/4 of an onion into a blender. Blend until smooth and set aside. 

2. Heat olive oil in a large pan. Saute the finely chopped onions until translucent. Add in the ground beef and cook for 4-5 minutes until browned and mostly cooked through. 

3. Pour in the salsa that you made in the blender and then add in the diced sweet potato and carrot along with the spices and seasonings. Stir and bring to a boil. Then, turn down the heat to a simmer and cook for about 15-20 minutes. Add in beef broth for extra flavor. Make sure the sweet potatoes and carrots are cooked through, then adjust seasonings before serving. 

4. Serve hot and enjoy! This is a great dish to serve with brown rice and veggies or as a filling to an empanada like my pumpkin-tomato-onion empanadas!