Chunky Avocado and Black Bean Salsa

So my good friend, Melissa and her wonderful family came to visit us! I act like they live states away, but really they are just about 20 minutes away. BUT they have 3 wonderful children and I truly give them props for getting out and about with them. I can hardly do it with one.

I whipped up this salsa before they arrived. I may or may not have shoveled it into my mouth so quickly that we ran out of chips.

Attractive, I know.

Anyway, Melissa is quite talented and made more tortilla chips from scratch!! You can find the recipe here for  them! You can find the recipe for the salsa below!

Chicken Tamale Bake

Fun fact about Allison.

I hate the word "bake" when used to describe what we all know as a casserole. Can't we just call it a casserole? Why not?

Guess what? Dishes known as "bakes" are just as delicious as casseroles.

I probably could have eaten the entire pan of this myself. Um, hello? Cornbread? Yep.

Good thing I preach portion control.

Santa Fe Chicken Bowls

Mmmmmm. Mexican food.

Sorry. I'll stop being weird.

Things I love about this recipe:
1. It is extremely versatile. You can add or take away whatever ingredients your tummy wants.
2. It is made in the crock pot.
3. It is low calorie.
4.It is made in the crock pot.
5. I can pretend that we eat white rice. We don't. You will only find brown in our house.
6. It is made in the crock pot.

Black Bean Dip

This delicous black bean dip serves as a very versitile addition to any Mexican fare. Replace refried beans or burrito filling or top nachos ot taco salads

Ingredients

• 2 cans black beans, drained
• 4 tablespoons tomato paste
• 1 teaspoon garlic, minced
• 1 tablespoon lime juice
• 1/2 teaspoon cumin

Directions

1. In a medium sauce pan, combine ingredients. Heat through over medium heat.
2. Remove from heat. Using an electric mixer, combine mixture until beans are smashed and ingredients are mixed well.
3. Serve alongside your favorite tortilla chips, as burrito filling, or side dish.

Chunky Restaurant Style Guacamole

There are 2 things in the world that I can eat like an apple (other than an apple). You know just pick on up, wash it off, and go for it. Tomatoes and avocados. If I'm feeling fancy, I may throw some salt and pepper on them. Delish. 

It is only natural that homemade chunky guacamole is very near and dear to my heart. I don't mean to toot my own horn, but I have known several people who have HATED guacamole until they tried my recipe. True story. 

If you are buying that stuff in the produce section that comes in the box, please stop. Homemade guacamole will knock your socks off. And you won't have to squeeze it out of a plastic bag, which is just...awkward. 

Ingredients

• 2  ripe Hass avocados
• 1/2 teaspoon garlic, minced
• 1  jalapeno, seeded and diced
• 1  tomato, diced
• 1/2  yellow onion, diced
• salt to taste
• black pepper to taste
• chili powder to taste
• juice of 1 lime

.

1. 1Combine all ingredients in a medium bowl.
2. 2Using a fork, mash ingredients until desired consistency is achieved.
3. 3Add lime juice, gently stirring in until combined.
4. 4Note: Like a spicier dip? Don't remove all the jalapeno seeds and add chili powder to taste.

Mexican Casserole

Sunday's are cheat days in our house. Cheat day=eat whatever you want...as much as you want...and let loose. These days cheat day just doesn't do a whole lot for me. Not that I'm left longing for something else horrible for me that Sunday just didn't provide, just that I find myself liking to eat healthy. I always pay for the crap I eat on Sunday come Monday morning. It just doesn't seem worth it.

This Sunday I made mexican. Wise loves mexican food. He considers a block of Velveeta and a can of Rotel mexican food, so he's not hard to please. I made sort of a casserole/burrito filling/dip. Its great in tortillas or eaten with tortilla chips. Sadly, I didn't take a picture, but here is the recipe.

Easy Mexican Casserole

1 lb ground beef (I buy organic, grass fed, locally raised beef)
2 14.5oz cans of refried beans
1 small can of diced green chilies
1 small can sliced olives
1 bottle taco sauce (You can also use salsa if that's all  you have on hand)
1/2 cup shredded cheese (I used monterrey jack and cheddar)

In a medium skillet, brown ground beef. In a bowl, mix refried beans and chilies together. Spray your casserole dish with non-stick cooking spray and layer cooked beef on the bottom in an even layer. Then spread your bean/chilie mixture over the beans in a nice, even layer. Sprinkle olives (or don't, I know many people don't like them) over beans. Pour entire bottle of taco sauce over top and sprinkle with cheese. Bake a 350 degrees for about 30 minutes. You are really just heating everything through. Cheese will be bubbly! I let mine sit out for a few minutes. I find that is best when cooking anything in a casserole dish. Serve with tortilla chips, taco toppings, queso (if you are my husband), or tortillas for burritos!


In addition to the mexican casserole, I managed to kill 4 mini cinnamon rolls for breakfast, a bowl of Cherrios for lunch, and an 8 pack of Oreos with milk before bed.