Meatless Monday: 15-Minute Bean and Corn Tostadas with Simple Mango Salsa

The theme of my week and meal plan is as fast as possible but still fresh and healthy (and delish of course!). It’s just one of those weeks. Activities and appointments and just general adulting responsibilities abound. But I still want to sit down at the end of the day with my sweet little family, and so quick is key. This one is basically as quick as a meal could be. With little effort, a simple delicious tostada meal is on the table in about 15 minutes, maximizing table time, which is really what I’m going for–a few dedicated moments with my people. Here you go.

WHAT YOU NEED
* tostada shells
* 15.5oz can low-sodium refried beans
* 2C frozen sweet corn
* olive oil
* 1 mango, pitted and peeled and cut into bite-sized chunks
* 1/4C red onion, diced
* handful fresh cilantro, rough chopped
* juice of 1 lime
* pinch sea salt
* crumbled cotija cheese for serving

WHAT TO DO
Heat the beans over low heat.

Sautรฉ the corn in a little olive oil over medium-high heat until slightly browned.

While that’s happening, prep and add the mango, red onion, and cilantro to a bowl. Squeeze the lime over the bowl and add a pinch of sea salt. Mix to combine.

Assemble your tostadas: spread a tostada shell with the received beans. Top with some warm corn. Add a spoonful or two of the mango salsa, and the finish with a sprinkle of cotija crumbles and enjoy!

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Sheet Pan Dinner: Salmon with Squash and Asparagus

Salmon has become our regular Wednesday dinner. My mother in-law, who eats with us every Wednesday evening, loves salmon, so I like making it for her. But I can’t make the same recipe every week–and I wouldn’t ever want to anyway! So I’m always on the lookout for new ideas.

This one came to my table courtesy of The Dinner Shift, and I’m passing it along to yours! One pan, beautiful fresh salmon, and fresh vegetables that transition from winter (butternut squash) to spring (asparagus). 35-45 minutes total, too, which makes it extra perfect for a weeknight. Here you go.

WHAT YOU NEED
* 4 6oz salmon filets
* 1.5-2lb butternut squash, peeled, seeded, and cubed
* 1lb asparagus, trimmed
* olive oil
* salt
* 2T maple syrup
* 2T grainy dijon mustard
* 1/2T balsamic vinegar

WHAT TO DO

Preheat the oven to 425F. Spread the squash pieces onto a sheet pan and drizzle with a few tablespoons of olive oil, and season with salt. Roast for 20 minutes.

While that’s in the oven, combine the maple syrup, mustard, and balsamic in a bowl, and cover the salmon with it. Toss the asparagus with some olive oil and salt as well.

After 20 minutes, take the pan out of the oven and slide the squash over to one side. Add the salmon and asparagus, brush on the remaining maple/mustard mixture over the salmon, and return the pan to the oven for about 15 minutes, until the salmon is cooked through.

Clean Plate Club, here we all come! No, seriously. Don’t expect leftovers.

Quick and Easy Chicken Gyros

No long-winded story to weave here. This is just a total win for a busy weeknight. Seriously. It’s healthy and fresh and takes less than 30 minutes start to finish. INCLUDING a super easy homemade tzatziki sauce that you might want to put on everything! Shall we? Here you go.

WHAT YOU NEED
quick homemade tzatziki sauce
* 1/2 a large cucumber, seeded, peeled, diced
* 4t minced garlic
* 2T dried dill
* juice of 1/2 a large lemon
* 1/2-1t salt
* 1/4t freshly ground black pepper
* 1 1/2C plain Greek yogurt

* 1lb thin cut chicken breasts
* Greek seasoning (Italian seasoning would work too)
* olive oil
* 1 red pepper, thinly sliced
* 1/4-1/2 a red onion, thinly sliced
* pitas
* crumbled feta cheese

WHAT TO DO
Make your tzatziki! Put all the tzatziki ingredients in a blender. Purรฉe until blended. Taste and adjust salt/pepper/lemon to taste as needed.

Heat a drizzle of olive oil in a large pan over medium heat. Pay each chicken breast dry, and then sprinkle generously with Greek seasoning. Cook a few minutes per side. Thin cut breasts cook really quickly. You don’t want them to overcook and dry out, so really just 2 minutes or so per side should do it. Cut each breast into thin strips.

Assemble your gyros. Either fill your pitas or top them with a few pieces of chicken, some fresh red pepper strips, some onions, and crumbled feta. Spoon some of the tzatziki sauce on top and enjoy!

Delicious Fudgy Cupcakes by the Single Serving

So the title of this post is slightly misleading. We made three cupcakes–because there are three of us–but this recipe allows you to make just one (or two, or three, or four, etc.) rather than *having* to make a full batch. Which, let’s admit it, challenges the self control just a wee bit, right?

Tonight, My Tiny Sous Chef wanted to do something special to celebrate her dad’s first day at a new job. She asked this morning if we could make him cupcakes, and after school we decided we were going to figure out how to make just what we needed. The result was fudgy, and still somehow not too sweet, single serving perfection. Here you go.

WHAT YOU NEED
Recipe makes one cupcake
* 1/8C flour
* 1 1/4T sugar
* 1/2T cocoa
* pinch of salt
* 1T milk
* 2T canola oil
* 1/8t vanilla
* homemade or store bought ftosting/decorations of your choosing

WHAT TO DO
Preheat the oven to 325F. Spray a cupcake pan with nonstick spray or line with as many cupcake liners as the number if cupcakes your making, and set aside.

Mix together the flour, sugar, cocoa, and salt in a bowl until combined.

Then add the milk, canola oil, and vanilla and whisk carefully until fully combined.

Pour the batter into the prepared cupcake tin or liner(s).

Bake at 325F for 20-24 minutes.

Allow your cupcake(s) to cool completely before frosting and decorating to your own individual delight–and enjoy! There’s always a reason to celebrate something, right?!