eating healthy

Breakfast Tostadas

by // // No Comments
breakfast tostadas
 

I am currently in a breakfast funk. It’s hard to come up with healthy choices when you are used to just throwing some milk and Cheerios in a bowl.   Anyone else out there grow up with cold cereal for the first meal of the day?  I would bet there are a lot of us.  Nothing against Mom–she did the best she could for her kiddos.  I can even remember a time when she was trying to get creative with some healthier options, but we just didn’t cooperate very well, except with the frozen banana with peanut butter and wheat germ.  That is STILL a winner!  Maybe that should be a future post!  Stay tuned.

Anyway, as I was scouring my Pinterest folders for some ideas for my post this week, I found this gem and thought it would be a great recipe to share, plus maybe I will love breakfast again.  Plus, their picture looked so colorful and amazing.  By the way, this dish is so easy to prepare and you can do it with the messiest of counters. I had just gotten back from work and the store, plus as I was putting food away I noticed how nasty the fridge looked.  Took all the stuff off the shelves and out of the drawers and that was also on my counters, and I was able to make my tostada amidst the chaos.  Score!  And after my tostada, I cleaned/reorganized the fridge.

 

Ingredients:

1  16-oz. can of refried beans
6 tostada shells
6 eggs
1/4 cup crumbled Queso Fresco
1 avocado, sliced
cilantro
hot sauce

 
1.  Preheat the oven to 325 degrees F.  Place tostada shells in a single layer on baking sheet.  Bake 6-7 minutes or until crisp.
 
2.  Place re-fried beans in a small saucepan.  Heat over medium heat until warmed through. For those using freeze-dried beans, follow the directions on the package/can.  Mine was super easy and I made only as much as I needed.
 
3.  Cook eggs according to preference–I like slightly under cooked.
 

4.  Assemble the tostadas–put equal amounts of re-fried beans on each tostada and spread evenly.  Top each with queso, a few avocado slices.  Place an egg on each one and season with salt and pepper.  You can also use cilantro and some hot sauce or salsa, if you like.  I used hot sauce because, unfortunately, I did not have any fresh salsa ready.  Serve warm.

 

Source:  Taste and Tell via Pinterest.

Originally posted on September 10, 2015. 
Breakfast Tostadas
Write a review
Save Recipe
Print
Ingredients
  1. 1 16-oz. can of re-fried beans
  2. 6 tostada shells
  3. 6 eggs
  4. 1/4 cup crumbled queso fresco
  5. 1 avocado, sliced
  6. cilantro
  7. hot sauce
Instructions
  1. Preheat the oven to 325 degrees F. Place tostada shells in a single layer on baking sheet and bake 6-7 minutes or until crisp.
  2. Place re-fried beans in a small saucepan. Heat over medium heat until warmed through. For those using freeze-dried beans, follow the directions on the package/can. Mine was super easy and I made only as much as I needed.
  3. Cook eggs according to preference–I like fried and slightly under cooked.
  4. Assemble the tostadas–put equal amounts of re-fried beans on each tostada and spread evenly. Top each with queso, a few avocado slices. Place an egg on each one and season with salt and pepper. You can also use cilantro and some hot sauce or salsa, if you like. I used hot sauce because, unfortunately, I did not have any fresh salsa ready. Serve warm.
Adapted from Taste and Tell
Adapted from Taste and Tell
Mormon Mavens https://www.mormonmavens.com/
 

Baked Broccoli

by // // 4 Comments
 
 

I like broccoli.  A couple of my kids like broccoli.  My husband likes broccoli.  But now, we LOVE broccoli.  Seriously, we went from buying some once a month or so to buying the BIG bag from Sam’s (we used half that big bag the other day for dinner!).

Ever since trying this recipe (first seen on Pinterest), I crave it.  I have kids asking for thirds, for crying out loud!  I don’t know that I will ever make broccoli any other way again.

Baked Broccoli

Ingredients:
fresh broccoli
olive oil
salt and pepper

 
 
 

 

1.  Preheat oven to 425 degrees.  Wash broccoli and make sure it is cut into bite-size pieces.  That big ol’ broccoli tree on the right will still be tasty but trust me, you want smaller pieces for cooking time and for taste.  Trust me.  I know we don’t know each other well, but you really can trust me.  Honest.
2.  Spread out in pan and drizzle with olive oil right in the pan.  I don’t measure because I don’t always make the same amount.  I just fill the pan in a single layer of broccoli and then drizzle the oil and toss with salt and pepper.  Right in the pan.  (sorry for the blurry pic…I was my own photographer and “I am not left-handed!”)
3.  At this point, try to look over the broccoli heads to find any dry ones.  Take these dry heads and brush them around on the pan to pick up some olive oil.  As you can see, they are not swimming in it.  Best case scenario, they all have shiny but not drippy heads.
4.  Place in oven for 30 minutes.  When the broccoli comes out, it will have shrunk and have brown crunchy spots (these are mighty tasty!).  Serve immediately.  (You may like your broccoli more tender or more crispy…play with the time till you get it right.  Remember that the more crowded the pan, the longer the broccoli will need to cook.)

Enjoy!

Source:  adapted from several recipe sources found on Pinterest;  some use lemon juice and steak seasoning, but I really enjoy the plain salt and pepper

 

Originally published on March 19, 2012.