The first dinner that we make ALL. THE. TIME is the Sweet potato quinoa chili from –Chelsea’s Messy Apron. Mom C recently shared it on the blog after we had made it for her. We love it so much. We don’t use Sweet potatoes a lot but our kids devour this and its super easy to just throw in a crockpot!!
Tostadas- We love these tostadas and any meal that is a “build it” meal works well for our family and any “picky eaters’
Materials:
2-3 Bell Peppers- we try to get a few different colors
1 cup of corn
2-3 Shredded Chicken Breasts Cooked (I always have little bags of chicken breast pre cooked in my freezer so its easy to grab and toss in)
Fresh Salsa
1 package Corn tortillas
Cheddar Cheese
Instructions:
- Preheat the oven to 375.
- Put 1-2 TBS of oil on a foil covered baking sheet (helps with cleanup) or a 9x13 glass dish.
- Cut up peppers and place them in your baking dish and put them in the oven for 10-15 minutes or until soft- remove from oven.
- Add chicken, corn and ½ cup of fresh salsa to the cooking dish and mix. Place back in the oven for 10 more minutes.
- While the meat and veggies are cooking place 4-5 corn tortillas on a baking sheet. Put 1 TBS of shredded cheddar cheese on top of each tortilla (more if you like extra cheese).
- Place the baking sheet in the oven for 3 minutes or until cheese is melted then remove and make another batch (you can keep the veggies in or take them out while you do this.)
- Once you have enough (for your family) tortillas- serve a small amount of meat and veggies on each tortilla and top with some more fresh salsa! We eat these more like tacos but they could be made into harder tostadas easily! Enjoy!
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