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August 24, 2019

This Week's Theme:

STRATEGY INTEL AHEAD: Prep Opportunity

Download PDF of shopping list and all sample menus.
Shopping List

Wednesday: Tosadas

I usually make my tostadas by frying leftover corn tortillas. But, I just found these crispy tostadas at the market and they are a tremendous timesaver. And, no mess. Load them up with whatever you have on hand  - olives, peppers, corn, white onion, zucchini, avocado, rice - all sounds good to me. Save this as a great DIY idea - how about Tostada Bar for a party?
Serves: 4     Prep: 15     Cooking: 8-10

Ingredients

1 (15 oz) can refried beans
1 small head iceberg lettuce, sliced thin or shredded
2 teaspoon olive oil
1 teaspoon red wine vinegar
½ teaspoon dried Italian herbs
Pinch of salt and pepper1 package of at least 12 small tostadas – some will be broken
1 tomato, diced
1 cup Monterey Jack or cheddar cheese, shredded
½ cup favorite salsa
1 jalapeno, red or green, sliced thinly
1 lime, quartered

Instructions

1
Heat refried beans over medium heat until warmed through – about 6-8 minutes.
2
Meanwhile, chop and shred all the ingredients.
3
In a medium bowl, whisk together oil, vinegar, herbs, salt and pepper. Add lettuce and toss to coat.
4
Spread out 8 tostadas on a clean work space.
5
Spread 2-3 tablespoons of beans on each tostada.
6
Sprinkle with cheese.
7
At this point, my crew likes to pop them in the microwave for 15 seconds.
8
Continue to layer with lettuce, tomato, salsa and anything else you have around.
9
Serve with a wedge of lime and plenty of napkins.