Tostadas

Tostadas are a really easy weeknight go-to meal. My mom likes to buy the hard crunchy tostadas that come pre-made, but I've never been a fan of hard tacos so I decided to toast some tortillas

Ingredients: tortillas, shredded cheese, corn (I used frozen), black beans (canned), chopped cherry tomatoes, sliced green onions, and diced avocado.

I first sprinkled the tortilla with cheese and put it in my toaster oven. This creates the harder, crunchier base, especially at the edges. After the cheese is just beginning to melt, I load the corn and black beans on and let it heat up a little more. After, I sprinkle the remaining ingredients on and dig in!

There is really no set way to make this recipe; just add what you've got in the fridge and what you feel like. This version is vegetarian, but chicken or any other meat could be added if you're looking for extra protein.

Poblano, Mango, and Black Bean Quesadillas

This recipe was tasty. My only qualm - the avocado was definitely lacking! On day two of this recipe, I just sliced an avocado and put it on top of the mixture but before I sprinkled on the cheese. It worked. Really well.

1 teaspoon olive oil
1 1/2 cups presliced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 poblano chile, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup jarred sliced peeled mango (such as Del Monte SunFresh)
1/3 cup cubed peeled avocado
4 (8-inch) fat-free flour tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preheat broiler.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper,
and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until
thoroughly heated. Remove from heat; stir in mango and avocado.

Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean
mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar
cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray.

Broil 3 minutes or until cheddar cheese melts.

Source: Cooking Light

Summer Squash Pizza

I love going to the Farmer's Market here. I knew I'd be able to find fresh squash and also that I'd get to use my mandoline slicer for this recipe. I have no other words for it other than...lovely. I got a little camera happy making this because the squash was just so pretty, and I wanted to show off what a mandoline actually does (my parents got me this for Christmas even though they didn't know what it really did - I had raved about using one when I once worked in the catering department at Utah Valley hospital). I love my mandoline - it doesn't get used that often but it makes perfectly even slices quickly...just watch your fingers!

Pretty squash

Mandoline - the tomatoes have to be really firm for the mandoline to work on them. These worked ok.

Can't wait until we have a real grill!

1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
Cooking spray
1 (12-inch) packaged pizza crust (I used a Whole Wheat Boboli crust)
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano

1. Prepare grill.

2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large
bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray;
grill 2 minutes on each side or until tender.

3. Reduce grill temperature to medium.

4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly
toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle
with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill;
sprinkle with basil and oregano.

Source: Cooking Light