Salsa with Homemade Tortilla Chips

SALSA
Stir together the following veggies:
4 large tomatoes, chopped
1/2 large white onion, chopped
1/2 large red onion, chopped
2 spring onions, chopped
2 Tbs diced green chilies
1/2 jalapeno pepper, minced
1-2 cloves garlic, minced
2 Tbs fresh cilantro, minced
2 Tbs red wine vinegar
2 Tbs olive oil
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Vary the chilies & jalapeno according to how hot you like it. Cover and chill for at least 2 hours (if you can wait that long!)

Homemade Whole Wheat Tortilla Chips
Preheat oven to 400 degrees. Lightly spray each whole wheat tortilla (1 per person at least) with olive oil cooking spray. Sprinkle with a little salt and stack on a cutting board. Using a sharp knife cut the stack into strips. Place in a single layer on an ungreased cookie sheet. Bake for 6-8 minutes or until lightly browned. Serve warm with the salsa you've been cooling! SO GOOD :)

BBQ Chicken Tortilla Pizza

Simple and Delicious

        

1. First, put 2 tortillas down a on cookie sheet sprayed with non-stick spray.

2. Spread BBQ Sauce over the tortillas coating all the way to the edges.

3. Add your cooked chicken, sliced or shredded, and top with mozzarella cheese.

4. Bake at 425 degrees for 12-15 minutes.

Veggie Stir Fry with Brown Rice

Pictured without egg due to the fact that this was my bowl and I can't eat eggs. My husband's bowl had the egg in it, but no green veggies, which he could eat but chooses not to...

Ingredients:

1 egg
2 tsp olive oil
1/2 - 1 C chopped onion
2 garlic cloves, crushed or minced
1 lg. carrot, sliced into matchstick sized pieces
1 C broccoli florets
1 C green beans, roughly chopped (I used frozen & broke them to size :)
2 cups brown rice, cooked & cooled (leftover brown rice from previous recipe)
3 T soy sauce
2 t honey (optional)
1 sliced, cooked chicken breast (optional)

Stir together soy sauce and honey if you want a slightly sweet taste, and set aside.

Beat egg with a fork. Heat wok over med-high heat. Add 1 tsp olive oil to hot wok. Add egg and swirl around to form a thin omelet. Cook about a minute, turn and cook another minute. Remove to a cutting board & thinly slice.

Add remaining 1 tsp. olive oil to wok. Add onion, garlic, carrot, broccoli, & green beans. Stir-fry 3-4 minutes or until veggies are crisp tender. Add rice and soy sauce (and chicken if desired). Stir fry 3 minutes or until heated through. Add egg and stir to combine. Serve immediately. This makes 2 big servings.

Obviously you can mix up the veggies and include peppers or whatever you like, which we choose not to (because we don't like).

Bruchetta!

Add to diced tomatoes Italian Seasoning Salt, 1/4C Italian Dressing, 1tsp Garlic powder, and I add my Balsamic&Basil oil

 Butter bread on top side, Melt 4TBS of butter in large pan (keep on low-med temp so the butter doesn't burn) leave for 3-5 minutes so butter absorbs into bread and until golden brown on bottom, if needed continue to add more butter to pan, turn bread over and add mozzarella cheese to the tops. 

Once all the bread is done, add tomato mix to individual servings of bread 

Tortilla Pizza - Garlic Ranch Chicken

This is our FAVORITE Friday night pizza! 

It's very light and extra thin - to help us stay extra thin...

First, put 2 tortillas down a on cookie sheet sprayed with non-stick spray (we love using whole wheat tortillas)

Spread minced garlic over the tortillas, and then spread Ranch dressing on top, coating all the way to the edges

Add your cooked chicken, sliced or shredded, and top with mozzarella cheese. I also sprinkle some grated Parmesan cheese on top of that.

Bake at 425 degrees for 12-15 minutes. This is how my husband likes it - with Ranch dressing poured on top.

And this is how I like it!!!

 

Of course you can make it even "lighter" by using things like low-fat Ranch dressing and cheese if you're lucky enough have those thing available to you. Also add onions or peppers or whatever you like on top. We've done the same thing with barbecue chicken pizza and pepperoni too!

Oven Brown Rice

So not as scrumptious looking as the Coconut Bars, but a little balance here would do us some good! Brown rice is better for you and way more tasty than white rice. I'm not always successful with brown rice, but I get it right most consistently with this recipe:

2 Cup brown rice
1 t salt (or seasoned salt)
1 T olive oil
3 1/2 Cups boiling water
1-2 t chicken bouillon (optional)

Preheat oven to 375. Grease a 2 qt. casserole dish that has a lid (or else you can cover the top with a double layer of aluminum foil that you pinch around the edges of the dish to seal). Put the rice, salt and olive oil in the dish, and pour the boiling water over it all. Put the lid on (or foil) tight and bake for 1 hour. Fluff with a fork and let sit 5 minutes with lid on. Delicious!

Later I'll use some of this for veggie fried rice...recipe to come!

Coconut Bars

I am so excited to eat this tomorrow night! I used a pie pan rather than the pan it called for - thought thicker bars would be better - YUM

Ingredients: 

1 1/2 C graham cracker crumbs

1/2 C butter, melted

1 Can (14oz) sweetened condensed milk 

1 pkg (7oz) flaked coconut

2 C (12oz) semisweet chocolate chips

1/2 C peanut butter

In a small bowl, combine the graham cracker crumbs and butter. press into an ungreased 13in x 9in baking pan (I used a pie pan) 

Combine milk and coconut; carefully spread over crust. Bake 350degrees for 18-20 minutes or until lightly browned.In a microwave safe bowl,combine the chocolate chips and peanut butter. Microwave on high for 1 minute; stir. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. Spread over warm bars. Refrigerate for 1 hour before cutting