These quick and easy tostadas are my go weeknight meal in a pinch! Crunchy tostada shells topped with refried beans, ground taco meat, lettuce, cheese, tomatoes, and sour cream.
This recipe is very versatile each person can select their own toppings and make it their very own, personal tostada. I’ve wanted to share this recipe for a while, there is no shame in quick dinners, we are human! With the kids home from school now some days are amazing while others leave me exhausted.
Neither of my kids happens to be big fans of beans, but for some reason, they are good with refried beans. Once the taco meat is cooked and beans are warmed this meal is pretty much done. These tostadas will also come in clutch for meatless Monday, omit the ground turkey and you got yourself a delicious meatless Monday meal!
Ingredients for Tostadas
The list of ingredients can be as little or long as you like. Load them up with as much or little toppings as you desire. If you don’t have ground turkey on hand tostadas and leftover rotisserie chicken, a perfect simple and easy match.
Here are other great quick and easy meals to try:
- Easy Grilled Chicken Teriyaki
- Quick & Easy Wonton Soup
- Easy Hawaiian Chicken
- Easy Take-Out Style Chicken
- 1/2 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 lb ground turkey
- 1 1/2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder
- salt to taste
- Crunchy tostada shells, store bought
- 1 16-ounce can refried beans, warmed
- 1 tomato, cut into small pieces
- 3 cups shredded lettuce, romaine and iceberg work best
- shredded cheddar cheese for sercving
- sour cream for serving
- hot sauce for serving
- In a large skillet, cook and crumble ground turkey, onions, and minced garlic until no longer pink, about 4 minutes. Add in the cumin, chili, and garlic powder, cook till done about 2-4 more minutes.
- To serve spread warmed refried beans over tostada shells and top with ground turkey. Serve with toppings desired, enjoy!
This Quick & Easy Wonton soup is easy to make, loaded with veggies and ready in 15 minutes, thanks to the frozen wontons.
This soup is perfect for those days you just don’t have the time or energy to cook everything from scratch but still crave that homemade taste. What I love most is the quickness of this dish. I love both Trader Joes and Costco chicken cilantro wontons, both come frozen which makes this an extra convenient dish.
I love my wonton soup loaded with broccoli however you can use any veggies you like. Bok choi, bean sprouts, and riced cauliflower would be another great addition to this soup. This makes a great lunch or starter dish for a night of taking out style dishes like Easy Take-Out Style Chicken!
Wonton Soup is a favorite around here, I like to load mine up with Sambal oelek, to the point where I get hot, lol. This is a recipe I pull out often especially on days where I don’t feel like cleaning a bunch of dishes!
How to make Quick & Easy Wonton Soup
Whipping this soup up is easy. Start by boiling your chicken broth and minced garlic. Next, add in your broccoli and frozen wontons. Stir in the soy sauce and oyster sauce, the combo of the two gives the soup broth such great flavor. Lastly, add in your prepared rice noodles, and cilantro. Cook till wontons are soft.
For toppings, I like to add scallions, sesame seeds, jalapeño slices, and some sambal oelek for heat.
- 1 qt chicken broth
- 12 oz bag mini chicken cilantro wontons, I used trader Joes brand (about 2 cups)
- 4 oz rice stick noodles, cooked according to package
- 2 cups broccoli florets
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 garlic clove, minced
- 1/4 cup cilantro leaves
- for garnish, sambal oelek, green onions, jalapeños, sesame seeds
- Bring the chicken broth and minced garlic to a boil.
- Add-in broccoli florets and frozen wontons. Stir in the soy sauce and oyster sauce. Bring back to simmer.
- Lastly, add in your prepared rice noodles, and cilantro.
- Serve hot, and garnish with your favorites, enjoy!
My recipe for Quick & Easy Wonton Soup makes about 3-4 bowls, if you're serving a bigger family or friends I would double it!
Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body!
I can not think of a more Instagram friendly meal then a breakfast bowl, ha! Now that we are all home during this world pandemic I find it more crucial than ever to really focus on nourishing our bodies. For us, that means plenty of fruits, veggies, and sunshine! Chia Pudding and Oats Breakfast Bowl ensure we all start our day with good nutrition!
This morning after my quick run, I whipped up Chia Pudding and Oats Breakfast Bowl for the fam! We all like different toppings but the base of the bowl never changes. Topping we love is fruits, toasted coconut, nut butter, and chocolate!
We are trying to get fruit every morning before the kids try to snack on everything else every ten minutes, haha! Do your little kids love to snack, or is it just mine?
Love healthy and nourishing breakfasts, also try Granola Tarts!
- 1 cup almond milk
- 1/2 tsp vanilla extract
- 1 tsp agave
- 1/4 cup chia seeds
- 1/2 cup quick oats
- 2/3 cup almond milk or can sub water
- 1 tsp agave or can sub maple syrup
- Toasted coconut
- Nut butter
- Dark chocolate
- Start by mixing together all your chia pudding ingredients, then set aside. This will take 7-10 minutes to set into a pudding.
- Prepare your quick oats. Add quick oats to boiling almond milk, stir and remove from heat.
- Prepare your toppings.
- Add oats to your bowl on one side. When chia pudding is ready, pour that in on the other side. Top with fruit and whatever your heart desires! ENJOY!
Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!
Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter.
How To Make Banana Cinnamon Oatmeal
- In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
- Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
- Top with chia seeds, berries, and your favorite nut butter.
- 1 ripe banana, mashed
- 1 cup almond milk
- 1/2 cup oats
- 1/4 tsp cinnamon
In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
Top with chia seeds, berries, and your favorite nut butter.
Berries, seeds, nuts, and nut butter.
Amount Per Serving: Calories: 317Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 13mgCarbohydrates: 63gFiber: 8gSugar: 22gProtein: 8g
Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!
I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep.
Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone!
Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!
How To Make Blueberry Protein Oatmeal Cups
- Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
- In a large mixing bowl mash your banana.
- Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined.
- Evenly divide the mixture into your muffin cups.
- Bake for 25 minutes or until firm. Let cool before removing them.
Storing Blueberry Protein Oatmeal Cups
These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container.
Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!
- 1 medium ripe banana
- 2 cups almond milk
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup maple syrup
- 3 cups gluten-free rolled oats
- dash of salt
- 2 cups blueberries
- 2 scoops vegan vanilla protein powder
Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
In a large mixing bowl mash your banana.
Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined.
Evenly divide the mixture into your muffin cups.
Bake for 25 minutes or until firm. Let cool before removing them.
Teriyaki Chicken and Rice Bowls take 30 minutes to make and are the perfect weeknight dinner for the whole family. On busy nights this is my go-to meal. A beautiful blend of chicken, carrots, broccoli simmered in a homemade teriyaki sauce and served over a bed of rice. Your next dinner is only 30 minutes away.
Isn’t it the best when all parties in your home love dinner. I do have one child that usually has something to say before every dinner even before she even takes a bite. That is unless its something like cupcakes or ice-cream. Happy to announce that this meal has my most opinionated child stamp of approval, in fact, she asked me to make Chicken Teriyaki again, winning!
I grew up competitively swimming and I must say at every swim meet there were teriyaki chicken bowls and they were my favorite thing about swim meets, ha! Swimmers, I think we can all relate teriyaki bowls and cup o’ noodles, are a swim meet snack bar staples! As I got older and more into eating clean I learned of all the added sugars and nonsense added into a bottle of pre-packed teriyaki sauce. I promise to give you the best quality ingredients in this sauce. I used agave for sweetener but feel free to sub for honey or coconut sugar.
You can make this low carb very easily by throwing it over some cauliflower rice or having it as a lettuce wrap. If you’re looking to beef up these bowls cook up some frozen egg rolls to go along with the bowls.
Can I Make This With Frozen Vegetables?
YES! But cook the veggies first to avoid a watery bowl. Feel free to add in your favorite veggies I love adding steamed cabbage!
Do I have to cook the chicken stovetop?
Nope! Feel free to use the grill just keep the chicken whole. In a pinch, use could even get away with using ground chicken or rotisserie chicken!
Tips for Success:
Don’t use excess salt coconut aminos is salty enough, you can easily over salt this by using salt.
Add in your favorite veggies red bell pepper, cabbage, and sugar snaps are great additions.
Leftovers: Due to the nature of agar-agar powder it will become jello-like in the fridge but don’t fear will liquefy once it’s heated again!
Teriyaki Chicken and Rice Bowls
- 3/4 cup coconut aminos
- 4 tbsp agave (can sub coconut sugar)
- 3 tbsp rice vinegar
- 2 cloves minced garlic
- 1 tsp ground ginger
- 1 tbsp agar-agar powder ( can sub corn starch)
Chicken, Veggies, and Rice:
- 2 lbs chicken thighs (can sub breast) chopped in cubes
- 2 cloves garlic minced
- 1 tbsp onion powder
- 1 1/3 cups diced carrots
- 3 cups broccoli diced
- 1/4 cup green onions diced
- sesame seeds (optional)
For the teriyaki sauce:
- In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes.
- Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.
For the chicken:
- In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
- Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.
To assemble bowls:
- Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!