The quickest of quick dinners, when we can’t muster the effort to do anything that involves prep and effort and dirty pans: nachos. Nachos aren’t typically regarded as health food, but, with some care, are really not that bad. To health em up a bit, we love the multigrain chips from Food Should Taste Good (black bag, big white square with a blown up image of the chip in the middle). They taste great and hold up well like any other tortilla chip, but you can actually see the flax & sunflower seeds in them. Because they’re a little more substantial, you can also eat fewer and end up with more sustenance than your average Tostitos.
At their most basic, we top them with black beans & cheese and pop em in the oven until melty, then top with salsa, avocado, and some thick plain yogurt (in place of sour cream). We’ve also been known to add pickled or fresh jalapenos, lettuce, onion, olives, tomatoes, and whatever else is in the fridge that sounds good. Before baking, too, we will sometimes add leftover chicken, steak, or shrimp from an earlier night’s meal.
Taco night is a similarly low-effort dinner in our house. Simon LOVES to do the “tortilla work,” helping warm tortillas in a frying pan, and all we usually do is cook off some steak or shrimp (or any number of other proteins), mix up some quick guac, and crumble some queso fresco. Voila!
Whenever we have taco or nacho night, lunch the next day is invariably a cheese quesadilla, rounded out with the assorted proteins & toppings from the night before. The quesadilla is super easy to whip up that night or in the morning, and the toppings are all easy and on-hand – at most requiring some cutting/scooping.
In this lunch box, I packed a few black olives and a scoop of plain yogurt (we’re a fan of something thick like siggis or fage since we often use it to sub for sour cream), black beans mixed with a couple spoonfulls of mild salsa, avocado sections, and berries.
What’s your favorite quick dinner or re-purposed lunch?
Sarah Blackburn (Simon, pre-primary)