I would rather do my St. Patrick's Day post, but it's late and I dont have the energy to upload those pics just yet. So in order to off set my laziness a little I figured I would do my weekly menu post albeit almost a week late.
Tuesday: Beef tostadas with a homemade smoothies dessert - yummo!
Wednesday: date night
Thursday: Turkey club sandwiches with chips and smoothies
Friday: Spaghetti with salad
Saturday: Roast chicken with spring veggies
Sunday: Ravioli with artichoke sauce
Monday: Eggs hollandaise with asparagus
Tuesday: Taco bake
Another blog I read also does a weekly menu post and she had the brilliant idea of sharing one of her weekly recipes every time. I love this idea so I am going to follow in her footsteps and try to post one per week, but if there is ever a recipe you see on here and want please leave a comment and I'll be happy to email it to you!
Beef Tostadas - Food Network magazine April 2011
2T vegetable oil
1/2 small red onion
2 cloves of garlic
3/4 lb ground beef
2T tomato paste
1 T chili powder
1 15 oz. can refrained beans
8 corn tostadas (flat taco shells)
1 1/2 cups shredded Monterey jack
Shredded lettuce, salsa, avocado and/or cilantro for topping
1. Heat the vegetable oil in a large skillet over med-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 tsp salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
2. Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2T water in a small bowl.
3. Spread the beans on the toastadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, fresh avocaco, salsa and/or cilantro.