June 28, 2010

Busy & a New Recipe

You are probably wondering if I am ever going to upload a new menu for "This Week's Recipes." I feel really bad for not keeping up with it, but it also takes time to do, and time is not something I have a lot of right now. I feel like I've been running in a million different directions. As soon as I got home from Jamaica I had to read a thick ol' book and prepare for a neonatal resuscitation re-certification class. It definitely was not what I wanted to spend my whole week doing. I was so relieved when it was over because I could finally relax a bit and get back into the routine of everything.

Well, kind of.

I took everything out of my suitcase just to wash it so I could pack again. I'm headed out of town tomorrow for LIFE Deaf Youth Camp. I am the camp nurse every year, so it was kind of something I couldn't get out of. I know it will be a great week, but I just hate having to leave my little guy again. But on a positive note, at least Noah is getting to spend some good quality time with his grandparents. So if you have been wondering why the heck I haven't posted a single thing about Jamaica or uploaded any new recipes, now you know.

I do have a little something-something I wanted to share with you tonight. Tonight I cooked a deeeelicious new recipe. And as always, the best part is that it is very easy to make


Chipotle Bean Nachos

What you Need:

1 spray(s) cooking spray
1 tsp canola oil {I just used olive oil because I had it already}
1 small onion, finely chopped
1 medium garlic clove(s), minced
15 oz canned kidney beans, rinsed and drained
1/8 tsp table salt
1/8 tsp chili powder, chipotle variety, or more to taste
20 item(s) baked low-fat tortilla chips
7 Tbsp low-fat shredded cheddar cheese, sharp variety
1/3 cup salsa
3 tbsp cilantro, fresh, minced {I bought, but ended up not using}

How to Cook:

-Preheat oven to 400ºF.

-Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add onions and garlic. Cook, stirring frequently, until tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.

-Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.

Weight Watchers Points: 3 points per serving
Servings: 4


Apparently someone couldn't keep his little fingers off of them. Funny guy. Hope you enjoy the new recipe!

Have a wonderful evening!

p.s. I will be out of town this week, but please come back and visit because I have written several posts that will automatically upload for you to read.


Amanda said...

Oh no you didnt!! These look AWESOME! ANd i adore that last pic... you are uber talented my dear!

Linda P. said...

Hi, Libby! That recipe sounds and looks yummy! Have a great time at camp. I hope the worse camp injury you will have to attend to as camp nurse will require no more than a band-aid! I know the grandparents will cherish the time with Noah.

Mandy said...

Those look delicious and easy - I'll definitely be trying them (Luke and I love nacho-like recipes)! Noah is precious in that last picture! :)

Angie said...

Sounds delicious!!I will try to cook this receipe! YUMMY!!