This recipe is so easy, I’m sure you’re wondering why it deserves its own post. First of all, nachos are one of my husbands favorite foods so, If nothing else, this is a love letter to him. Otherwise, the thing I love about nachos is that you can totally dress these guys up by making your own tortilla chips and adding jalapenos and avocado… OR you can throw together nachos as a quick dinner with store bought chips, meat, and cheese. EASY.
Nachos are like the pizza of Mexican food, [well, technically I think tostadas are more like a pizza, but they’re really not as popular so we’ll stick with nachos…] you can make one big pan of them, and every one can share and be satisfied. If you’re looking for a more refined recipe, I absolutely love this post from Cupcakes and Cashmere, but if you want some thing quick to throw together tonight, here’s how I made mine:
-Half a bag of restaurant style tostitos
-1/2 cup of salsa divided into 2 quarter cups
-bag of Kraft Mexican blend cheese
-1 lb. ground pork
-1 packet of taco seasoning
-1 Tbs. Yucatan guacamole
-1 Tbs. cream cheese [totally optional, I just like having a creamy taste/texture to my meat]
I preheated my oven to 400, lined a baking sheet with parchment paper and chips, cooked the meat in a skillet with: the taco seasoning, 1/4 cup of salsa, guacamole, and cream cheese. I sprinkled my meat over my nachos, spooned a little extra salsa on each of the bigger chips, then covered them all with the shredded cheese. I baked them for 5 minutes, then topped them all off with some of that lettuce! I provided extra guac and salsa for dipping, but I loved them as they were and what is usually a restaurant appetizer, became a pretty filling meal!
This week has been an exhausting week. I made it out of the 1st trimester, was still taking care of a recovering sick baby, and had an event in Pittsburgh that I went to [for those who don’t know, Pittsburgh is a 2 hour round trip for me]. Also, we live down the street from a university, and many of the students returned for the fall semester. Since Hubs works in the university bookstore, he’s been busy this week too. We were both so busy that we kept reaching for easy meals that required little to no preparation, and also, little to no nutrition. I had a head of cabbage sitting in the fridge and I didn’t want it to go to waste, so naturally I searched “cabbage” into Pinterest. I got some inspiration for this from a specific pin, but honestly, the recipe did not meet my expectations, so I’m not even going to bother posting the original recipe. Too much olive oil, too wet of a salad… it was just bad.
Instead, I’ll give you MY recipe for delicious summer slaw. Its packed with veggies and has a delicious dressing, so it doesn’t even feel like work to eat something so healthy. It took me awhile to make my own variation on that original pin, but I think this recipe is the perfect solution! Here’s what you need for the salad itself:
-5 cups of shredded cabbage [you can buy prepackaged, but I prefer organic, so I sliced my own]
-1 cup of corn [if you’re using canned corn, make sure to drain the corn before using]
-1 red bell pepper chopped
-1 avocado [not too ripe] cubed
Then for the salad dressing:
-1 Tb Extra virgin olive oil
-2 limes juiced
-4 Tb greek yogurt
-1.5 Tb honey
-1 Tb hot sauce
– **optional** 1/2 cup of cilantro leaves
Whisk together the dressing ingredients in a small bowl and set aside. [If you do choose to use cilantro, I would blend these ingredients in a nutribullet or blender]. Add all of the cabbage salad ingredients to a large bowl. Pour half the dressing over the salad and mix with your hands or with tongs. Continue to add dressing to your taste, and that’s it! You can even make this hours ahead of time and it still tastes great whenever you decide it’s meal time.
We served our slaw with some roasted chicken drumsticks. YUM. I felt like it was a good way to get us back on the healthy eating track after a crazy week of compromise.