Chicken Tostadas


Chicken Tostadas

We love Mexican Food and it just seems so quick and easy to put together sometimes.  Of course this is more American Tex-Mex food.


  • boneless skinless chicken breasts
  • corn tortillas
  • lettuce, tomatoes, jalepenos, salsa and other toppings
  • grated cheese
  • oil
  • velveeta
  • rotel tomatoes


  • Cook chicken any way that you prefer.  You can use left over chicken.  I usually just take a few chicken breasts and boil them.  Then once they are done, I use my handy chopper from the Pampered Chef and chop the chicken.  I like this way because it chops the chicken pretty fine.
  • Meanwhile, chop the veggies and other toppings.  You’ll top this just like a taco so what ever you like on your taco, you’ll love on your tostada.
  • Heat the oil and fry the corn tortillas until crispy.  Drain on paper towel.
  • Dice the velveeta.  Add the rotel.  You’ll need 1 can of rotel per half of velveeta.  I just use the whole thing of velveeta and 2 cans.  You can always reheat the left overs.
  • Layer the toppings over the tortillas and enjoy.  To make your chicken go further, start layering your tostada with the lettuce first. 

Chow for now.







Simple Scramble

This recipe actually came out of not having all the ingredients for the meal I had first planned.  Sometimes that happens. 


  • eggs
  • potatoes
  • bell pepper
  • onions
  • mushrooms
  • tomatoes
  • anything else you have on hand and want to add
  • shredded cheese


  • Chop the veggies.  Saute all veggies, except the tomatoes, until done.  Set the tomatoes aside for last.
  • Scramble the eggs and pour into pan with the veggies.  Once the eggs are done to your liking, add the tomatoes and sprinkle with cheese.

I like to eat mine with salsa and tortilla chips.

Chow for now


Scalloped Potatoes & Ham

This recipe makes alot, so it’s perfect for feeding a crowd.  Only 226 calories per serving too.


  • 2 (10 3/4 oz each) cans of condensed cream of mushroom soup, undiluted
  • 2 (10 3/4 oz each) cans of condensed cream of celery soup, undiluted
  • 1 (10 3/4 oz) can condensed cheddar cheese soup, undiluted
  • 1 (12 oz) can evaporated milk
  • 10 pounds medium potatoes, peeled and thinly sliced
  • 5 pounds fully cooked ham, cubed
  • 4 cups shredded cheddar cheese


  • In two large bowls, combine soups and milk.  Add the potatoes and ham;  toss to coat.  Divide among four greased 13″ x 9″ baking dishes.
  • Cover and bake at 325 for 1-1/4 hours or until the potatoes are tender.  Uncover; sprinkle with cheese.  Bake 5-10 minutes longer or until cheese is melted.

Yields: 4 casseroles

This is great for freezing the extra casseroles for a future meal too.



Easy Arroz Con Pollo

This is so simple to make and the fam loves it.


  • 1-3/4 cups uncooked instant rice
  • 6 boneless skinless chicken breast halves
  • garlic salt and pepper to taste
  • 1 (14 1/2) oz can chicken broth
  • 1 cup picante sauce
  • 1 (8 0z) can tomato sauce
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded monterey jack cheese
  • 1/2 cup shredded cheddar cheese


  • Spread the rice in a greased 13″ x 9″ baking dish.  Sprinkle both sides of the chicken with garlic salt and pepper;  place over rice.  In a bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper;  pour over chicken.
  • Cover and bake at 350 for 55 minutes or until the rice is tender and the chicken juices run clear.  Sprinkle with cheeses.  Bake, uncovered, 5 minutes longer or until cheese is melted.

Yield: 6 servings

Only 351 calories per serving


Basic Fluffy Pancakes


Sometimes these are called griddlecakes, flannel cakes or hot cakes.  Whatever their name, pancakes belong in any cook’s basic repertoire of recipes.  This recipe makes about 8 pancakes, 4 to 5 inches in diameter.


  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 2 Tbsp. melted butter or margarine
  • 2 eggs, separated


  • Mix flour, baking powder, sugar and salt in mixing bowl.  Set aside
  • Stir together milk, melted butter, and eggs yolks.  Whip egg whites.
  • Stir milk mixture into flour mixture and fold in egg whites.  Batter should hold its shape, but not be too stiff.
  • Bake on heated griddle, using 1/4 cup to 1/3 cup batter to make each pancake.  Bake until cakes are full of bubbles and the undersurface is nicely browned.  Lift the pancake with a turner and brown on other side.
  • Serve immediately with butter and warm maple syrup, honey or other favorite topping.

Chow for Now