Seeing that I had a plethora of Chili in my fridge last week, I had to find ways to swag it out so that I didn’t feel as if I was eating the same thing almost everyday (I was though 😦 ). In a bought of laziness I decided to make my own chili nachos at home. I must say that I was pleasantly surprised at how good it tasted in the end. (Forgive this post! It’s not a picture laden as normal)
What you need:
3 cups of Tortilla Chips
1 cup of Chili
1/2 cup of salsa
1/4 cup shredded cheese (I used a prepackaged Mexican blend)
6 leaves of lettuce
Take the cup of chili and heat it until warm.
Wash and dry the lettuce. Then chop it into small pieces.
On a large plate, spread the tortilla chips into one layer.
Pour the Chili over the tortilla chips.
Sprinkle with cheese, so it can melt over the Chili.
Top with the lettuce, and finally your salsa.
Voila!! You have your Chili Nachos. A quick, easy, and delicious meal in less than 10 minutes.
Green is really all I’m seeing at the moment. Except it’s not money :(. Lol! Oh Well it’s something better. Sauteed Kale and Spinach. Just how is it better you ask? Well Kale is high in vitamin K, iron, and antioxidants. While Spinach makes you as strong as Popeye the sailor. Seriously Spinach has vitamin B6, zinc and a whole slew of other things. But together the two greens make you beautiful both inside and out. And who doesn’t want to be beautiful?
What you need:
1 medium size pan
4 cups of Kale
4 cups of Spinach
2 tbspoons of Olive Oil
4 cloves of garlic
1 teaspoon of Dill Weed
1 teaspoon of Parsley
1 teaspoon of crushed Coriander Seeds
Sea Salt for taste
After placing my Kale and Spinach in a bowl to the side, the first thing I did was prep my
coriander seeds. I measured it out and placed it in a zip-lock bag, then crushed it with a cup. Easy.
I did the same with my garlic.
After completing this I then took my pan coated it with the olive oil and added my garlic, dill weed, parsley, and coriander. I put this over medium heat until my garlic started to become translucent. Do not allow the garlic to brown.
Next, I added my spinach and kale to the oil mixture in the pan. I made sure to coat the greens with the oil and spices. I also added salt to taste. To keep this on the healthy side, make sure you don’t add too much salt that promotes hypertension. (Just saying) Cook the greens for about 5 minutes max. Let them wilt slightly.
Voila! You’re done and have a healthy meal. This can go well with potatoes, salmon, rice. Pretty much anything. So give it a whirl.