Chicken and Black Bean Tostadas

I cut this recipe out of a magazine last month and was so excited to try it. It totally lived up to my expectations...it is super easy, really fresh and light, and delish! I changed a few things up a bit and will definitely be making these again soon!!

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Chicken and Black Bean Tostadas

1 small rotisserie chicken (I just baked two chicken breasts instead and it was PLENTY)

1 15-oz can black beans, rinsed

1 cup fresh corn kernels (I just used a cup of frozen corn and it worked perfectly)

4 radishes, cut into 1/4 in pieces (I skipped this)

2 scallions, thinly sliced (I forgot these...probably would have been good)

1 Tbsp fresh lime juice

1 Tbsp olive oil

Salt and Pepper

1/2 cup fresh cilantro leaves

8 tostada shells

1 avacado, mashed (I used two because I LOVE avacados!)

Shred the chicken (whether it be rotisserie or baked chicken breasts) and bake the tostadas according to the directions on the package.

Place the shredded chicken in a bowl and add the black beans, corn, radishes, scallions, lime juice, oil, salt and pepper, and toss to combine. Fold in the cilantro.

Gently spread the tostadas with the avacado.

Top with the chicken and black bean mixture.

I then added some sour cream, fresh tomatoes, and some salsa.

Seriously, so fresh and light...yummy!!! Enjoy! :)

Pepperoni Roll Ups

A few years ago, my friend Aurora told me about this great little snack/appetizer/dinner/lunch...you get the idea. You can have it for whatever! I sometimes make this with a great big salad and we have it for dinner. It takes all of about 5 minutes to prepare and they are always a big hit!

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Pepperoni Roll Ups

Crescent Rolls

Pepperoni

String Cheese

Ranch/Marinara Sauce

(You can make as many or as few as you like.)

Separate the crescent rolls into triangles. Place 4-5 pepperonis on each triangle and top with half a string cheese. Roll up and bring up sides to seal. (Sorry about my gross looking cookie sheet...it is clearly time for a new one!)

Bake according to directions on crescent roll package.
Yummy!!

I always serve these with a side of ranch and marinara and they promptly get gobbled up. Enjoy! :)

Salad Wraps

This is a recipe that I adapted from a Paula Deen recipe because I didn't have all of the ingredients she called for. It is now my absolute favorite sandwich to eat at home...SO EASY and delish!

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Dena's Salad Wraps!

(Eyeball the ingredients based on how many people you are making these for. The pictures show ingredients for 2 wraps...one regular size and one MAN size!)

Lettuce, chopped

Tomatoes, chopped

1 Avacado, chopped

5-6 slices of turkey, chopped

2 slices of Colby-Jack cheese, cut into squares

4 slices bacon, cooked and crumbled

Ranch dressing to taste

Flour tortillas or my favorite...Mission Sun Dried Tomato Basil Wraps

In a medium bowl, place lettuce, tomato, cheese, turkey, avacado, and bacon.

Add ranch dressing; stirring gently to coat with dressing.
Place filling on each tortilla or wrap; roll up and cut in half crosswise.

SUCH a good, light lunch or dinner...YUMMY!! Enjoy! :)

Margherita Pita Pizzas

OH. MY. GOODNESS. I have a new favorite recipe right here!! I cut this out of a magazine a few weeks ago and forgot about it. I'm SO HAPPY that I rediscovered it and decided to make it. These are incredible easy and SO SO GOOD!

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Margherita Pita Pizzas

4 pita breads

2 tsp. olive oil

2 garlic cloves, minced

2 cups (8 oz) shredded part-skim mozzarella cheese

3 plum tomatoes, thinly sliced

1/4 tsp. garlic powder

1 tsp. Italian seasoning

Thinly sliced fresh basil

Place pita breads on an ungreased baking sheet; brush with oil.

Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. (I made one pepperoni for my son.)
Bake at 425 for 10-12 minutes or until cheese is melted.

Top with basil if desired.

Seriously, these are amazing! I loved them, my husband devoured them, and my son loved his personal pepperoni pizza. I see A LOT of these in our future! Enjoy!