Great dinner idea for today’s hot temps!
Today is going to be another off the charts hot day in California and, judging from the news, we aren’t the only ones subject to record high heat! Planning dinner can be a dreaded chore on a mild day, but when temperatures soar, getting into the kitchen to prepare a meal is the last thing any one wants! Even BBQ-ing in the scorching sun is not a fun option.
This week I have planned two meals which I will repeat within a few days which will require some preparation ahead of time but will be at the ready for several refreshing meals.
The Mexican classic dish, tostada, has been a long time staple in our rotation. With its fresh produce and colorful salsas it is one of the best hot weather meals I serve. I chop an entire head of lettuce and red cabbage, slice tomatoes, shred cheese, plenty for several meals, and store in plastic containers in the fridge. I keep salsa, sour cream, cilantro, black and pinto beans on hand. As avocados go on sale, I make sure to keep a few in a bowl on the kitchen counter. I used to serve every Mexican meal with rice and beans on the side. That is, until I realized that dinner had way too many carbs for a meal, especially dinner when there is less chance to work it off. I noticed that without the sides, my family loads up on the produce, which is always good!
Here’s how I shake up the classic dish and serve it 2 ways in one week:
Vegetarian Tostadas:
- Warm a can of pinto beans with 1/4 can of milk and a 1/4 cup shredded cheese.
- Spread warmed beans on to tostada shells and place on a platter.
- On the counter I place the lettuce, cabbage, tomato, shredded cheese, avocado slices, sprigs of cilantro, sour cream and salsa in the plastic containers.
- I use plastic tongs I picked up at the 99 cent store, (2 for 99 cents and durable!) for each ingredient and let my family build their own tostadas!
Clean up is easy! Snap the tops back on all the ingredients and put back in the fridge!
Upside Down Tostada Salads: With a few additions and by rearranging some ingredients, I serve wonderfully healthful salads with a southwestern flare!
- I take out all the ingredients for tostadas, ( one prep two meals!) and add rinsed and chilled black beans
- Then I add a small can of crisp corn nibblets, Green Giant is my favorite for flavor, crispness and size of can! ( A small can goes a long way when it is used as a salad topping).
- I break tostada shells for a crunchy topping!
- Salsa or a southwestern ranch dressing completes the meal.
- I set everything out like a salad bar.
Be creative with your family and add what they love: olives, green or white onions, kidney beans, even left over cooked taco meat or shredded chicken.
There are so many reasons this menu plan would work great for your family.
- You prep once, eat twice or even 3 times depending on how creative you can get.
- Your family enjoys fresh produce and limits carbs
- No one is standing over a hot stove or BBQ
- If you like, you can purchase most ingredients already washed, sliced, chopped and shredded
- Clean up is a breeze!
Shopping List:
- Kidney, black opened retried beans
- Canned corn or MexiCorn
- Tostada shells
- Lettuce
- Tomato
- Cilantro
- Avocado
- Cheese
- Olives
- Sour cream
- Salsa
- * be creative and add what your family loves!
Bonus Ingredients: You know those nights you have too much of a left over but not enough for a full meal? I have small ziplock bags of left over taco meat, shredded chicken, cooked bell peppers, a cooked pork chop…those items come. In handy when I’m doing a salad bar dinner like Upside Down Tostada Salads.
Special Note: I shop at the 99 cent store and stock up on plastic containers, plastic utensils, like small plastic tongs and serving spoons, foil pans for freezing and colorful table cloth for festive tables and quick clean up!