Dreamy~creamy mashed potatoes

I haven't made homemade mashed potatoes in a while.
I'd rather not remember why.
I forgot as soon as I took a bite of these.
They were easier than I remembered!

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What you'll need:
4 medium sized red potatoes
1 cup of 1% milk
1/4 cup butter
Salt and pepper to taste
A dash of garlic powder

Directions:
1. Wash and dry potatoes.
2. Dice up potatoes into nice size chunks, leaving skin on, and add to a large pot.
3. Cover with water and boil until you can poke them with a fork and they are tender.
4. Remove from heat and drain.
5. In a large mixing bowl add milk, butter, salt, pepper and garlic powder.
6. With an electric mixer, blend until creamy, adding extra milk to thin out to your preferred consistency.

Serve them up steaming hot! I made them with an ole time favorite of hamburger steaks with brown gravy sauce and some good ole fried cabbage. Mmmmm good!

Baked Fajitas

Yes baked and I challenge you to taste the difference!
I used to stop at a local Mexican store to buy the pre-cut/mixed fajitas and all I had to do was cook them.
I couldn’t tell the difference.
Wait….come to think of it I could tell the difference. These were so much better than that!
You will need:
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• 2-lbs of boneless skinless chicken breasts cut into strips
• 1 Can of Rotel tomatoes
• 1/3 of a yellow pepper sliced into strips
• 1/3 of a red pepper sliced into strips
• 1/3 of a green pepper sliced into strips (so that all three of these make one whole pepper sliced)
• 1 small onion sliced into strips
• 2 Tbsp olive oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 10-12 Corn tortillas

Directions:

1. Preheat your oven to 400 degrees. Spray a 13 x 9 inch pan with non stick spray.
2. Mix together chicken, peppers, onions, and tomatoes into the pan.
3. Mix together the spices and the oil. Drizzle the mixture over the chicken & peppers and toss to coat.
4. Bake uncovered for 20-25 minutes or until chicken is cooked all the way through and vegetables are tender.

Serve with toasted (broiled in oven) corn tortillas or soft fry them in olive oil.
I also made my favorite guacamole! Yum!
This recipe was adapted from Six Sister’s Stuff :)

Fried cabbage ~ skinny style

I'm not sure if I can say fried and skinny in the same sentence but I am!

When skinny is the outcome it's ok :)

Fried cabbage is the perfect side for grilled chicken and this southern girl.

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You will need:
1/2 head of cabbage shredded
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

1. Shred your cabbage like you would lettuce.
2. Heat oil in skillet.
3. Toss in cabbage,salt, pepper and red pepper flakes.
4. Toss in olive oil until tender, about 5 minutes. Remove from heat immediately.

Serve it up and enjoy!
Happy Saturday night.

Nacho Average Tostada

Tostadas for dinner

Shrimp Tostadas for dinner

Guacamole shrimp tostadas for dinner

Easy is the word

Full is the flavor!

{Printable Link}

You will need

• 6 corn tortillas
• 2 cups grated reduced fat or fat free cheddar cheese
• 2 Avocados
• 1/4 cup chopped cilantro
• Juice from one lime
• 2 Tbs extra virgin olive oil
• 1 lbs shrimp, peeled and deveined
• 1 Tbs ground cumin
• 1 Tbs chili powder
• 1 tsp crushed red pepper
• 1 tsp garlic powder
• 1 green bell pepper, diced
• 1 diced roma tomato
• Fat free sour cream

Directions

1. Preheat oven to 350
2. Lightly coat both sides of corn tortillas with cooking spray
3. Bake for 4 minutes on each side.
4. Switch oven to low broil.
5. Evenly distribute cheese over tortillas and broil until cheese is melted and bubbly (Don’t leave your oven, this goes quick! Notice the burnt tortillas in my picture =/)
6. Remove from heat and set aside.
7. In a small bowl combine avocados, cilantro, lime juice, salt and pepper to taste. Mash with a fork until you have guacamole consistency or you can go here to use my other guacamole recipe.
8. Toss shrimp with cumin, chili powder, crushed pepper flakes and garlic powder.
9. Heat oil in a skillet over medium high heat. Sear shrimp on one side for about 2-3 minutes flip and sear other side. Remove from pan.
10. Add your diced peppers to the same pan you cooked the shrimp in. Sauté for about 2 minutes, scraping the browned bits from the bottom of the pan, seasoning the peppers along the way.
11. Spoon the guacamole over each cheesy tostada, top with shrimp, bell pepper, tomato, sour cream and a little lime juice.

Top the meal off with chips and eat the rest of the guacamole! Pour a glass of wine and your good to go!

Original Recipe found via Pinterest or click here to go to Bev cooks blog.