Thursday, October 28, 2010


Ok, I have never posted a recipe before, but i had to post this one i made for Brad and I last night, because it's The BOMB.

To give you some context, Brad and I have plans starting at 7 on Wednesday and Thursday nights, so since most of the time i don't get home from work until around 6, i've been on the hunt for healthful, super-quick, good recipes to make for us. It would be, and has been in the past, really easy for us to just run and get take-out somewhere, but we're trying to eat more healthily these days, and be wise with our money when it comes to eating out.

So, that brings me to the recipe. It fits all the things i was looking for...and is just delicious. I found it on And, actually, i've found quite a few great recipes on there lately that Brad and I have both really liked. This recipe is super simple, and you can easily substitute ingredients with what you already have in your refrigerator.

Here it is:

Chicken and Summer Vegetable Tostadas

Yield: 4 servings


  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion (about 1) (I used green onions and it was really good)
  • 1 cup fresh corn kernels (about 2 ears) (I used frozen)
  • 1 cup chopped zucchini (about 4 ounces)
  • 1/2 cup green salsa (I used the regular salsa we had in our fridge)
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 1 cup (4 ounces) shredded Monterey Jack cheese


Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.


Brad and I thought this recipe was delicious. Brad could have eaten 2 and been full and 1 was perfect for me. Any leftovers you have can be used to make soft tacos too!


If anyone who reads this knows of more recipes or sources for quick-healthy meals, i'd love to know what they are!

(Here's a link to the recipe website if you want to see a picture - )


  1. We are going to try this one! Every Tuesday is the same way for us. And here is a recipe that is also super quick and yummy and healthy!

    Sundried Tomato Pasta Salad

    -one bag/jar of sundried tomatoes
    -one box of Athenos sundried tomato basil feta cheese (if you can't find it, plain feta works too)
    -Newmans sundried tomato vinaigrette
    -one box of bow tie pasta (if you wanted to be extra healthy use wheat pasta)

    Cook pasta as instructed on box. In a mixing bowl add approximately 1/4 of the bottle of vinaigrette, add most of the container of sundried tomatoes (with the tomatoes and vinaigrette, you can really use as much or as little as you like), and add the box of feta. Mix together and enjoy! You can serve this warm or cold. Also, if you want, you can cook some chicken and toss it in!

  2. that sounds SO good. i'm making this after my next trip to the grocery store. :) do you guys like fish at all? katy's sounds yummy too!

  3. Thanks so much, Katy! we're definitely going to try that!

    Amanda, yes we love fish! :)