So before we get started, I have to share a very special picture with you that my dad just found this past weekend. I’ve decided this picture means that I was clearly destined to have a baking blog one day!
The adorable tyke in the red and white jumper is my younger brother, and the one on the stool is yours truly. This picture clearly documents an important teaching moment, that of the older sister to the younger brother about how to properly lick the bowl clean.
Ok, back to recipes. Today, I bring to you a HenderBarry family speciality – tostadas. We had these all the time growing up, and they were definitely one of my favorite meals. And I can see the appeal to my mom, fast and easy!
This is another easy, healthy dinner. I’m posting it in honor of the health kick I need to go on after all the eating I did in the last 10 days of vacation. I was in NYC for a friend’s bridal shower, then in Charleston with Dave and my parents, and then in DC with my parents. And oh my god, did we eat well. So much amazing food!
So to combat all that good southern BBQ, I am sharing another one of my favorite healthy dinners. The other great thing about this recipe is that it also involves very few ingredients (mostly stuff you already have in the kitchen), which I love. The chicken takes about 15 minutes to prep, and then 50 minutes to cook, and then I just served ours with some broccoli that I’d sauteed on the stove for a few minutes in a little bit of olive oil (you could also do a tablespoon or two of butter). Very low maintenance dinner! You could probably even throw some veggies in the pan with the chicken if you wanted to make it even easier!
This salad is one of my favorites for nights when I want something healthy and fast. Although it makes for a great dinner during the summer, it is also good in the winter when you’re still craving something light and flavorful!