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Creamy Green Chile Chicken Tostadas

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Made this one a couple nights ago and my only regret was that I didn’t make a triple batch.

Or maybe it’s better that I didn’t because the evidence of my lack of self control when it comes to food right now isn’t weighing in my favor (no pun…or maybe pun…intended).

A couple thoughts and then I’ll turn you loose with it:

  1. if your chicken is already made, this one comes together super quick. This go-round, I didn’t have already cooked chicken to pull from the freezer so I did a 20 min in boiling water for a couple breasts, quickly chopped them up and called it good. A rotisserie chicken would work awesome as well.
  2. I made tostadas by baking (and flipping often) some small corn tortillas in the oven until they were my desired crispiness and browned – but you can definitely pick up the store bought variety (I think those are fried, though, so that takes away some points for “healthy” but I’m getting ready to load you up on cheese and cream so….I don’t know that healthy is the goal with this one anyway)
  3. This meal would have served super well with a side of Mexican rice (which we didn’t have) and I’ll be planning it that way next time.
  4. Don’t worry about leftovers. There won’t be any. We were just short of licking the pan over here…

This recipe adapted from One Pan Keto Recipes

Creamy Green Chile Chicken Tostadas

A warm and crunchy tostada shell topped with creamy green chile chicken and a burst of avocado freshness is a quick and simple dinner that hits all the right spots.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: celiac safe, Dinner, gluten free
Servings: 4 people


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup white onion chopped
  • 1 cup milk
  • 1/4 cup heavy cream
  • 3 oz cream cheese
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 can green chiles chopped
  • 1 1/2 cups cheddar cheese shredded and divided
  • 2-3 cups chicken cooked and chopped or shredded
  • 12 tostada shells
  • 1 avocado chopped and sprinkled with salt


  • heat oil and melt butter over medium-high heat, add onion and garlic: saute until soft
  • drop temperature to medium, add milk, cream and cream cheese and stir until all melted and combined
  • add cumin, chili powder and salt. Stir well
  • add green chiles, cheddar cheese and chicken. Stir to combine and adjust seasonings as desired
  • warm through and serve over tostada shells that have been warmed in the oven with a sprinkling of cheese. Top with fresh avocado

Southwest Breakfast Casserole

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Two and a half years ago a friend hurried to my side to support as we had just welcomed the tornado of foster kids into our world.

She showed up with blankets, a baby swing, a toddler activity table, diapers and this yummy recipe…

Without even being asked, she jumped right in and took on half of the cooking and cleaning duty as we struggling to find our footing among the chaos.

She drank wine and helped me inventory the trash bags full of the random stuff they arrived with.

And laid on the floor in exhaustion wondering, alongside me, how in the world this was all going to work.

Two and a half years later this remains one of my very favorites.

With a few modifications to simplify a bit and fit our preferences, I make this recipe often.

I also tuck at least half of it, individually portioned, in the freezer. Sometimes I make a whole casserole specifically for individually portioned freezer breakfast option.

It’s loaded with veggies – to include one of the finest super foods – and ridiculously delicious.

And, as always, this one is celiac safe PLUS it’s dairy free, too!

Southwest Breakfast Casserole

Loaded with veggies, eggs and all the right spices this breakfast casserole rightfully lands at the very top of my favorites list.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Southwest
Keyword: Breakfast, Brunch, celiac safe, dairy free, Freezer friendly, gluten free
Servings: 8 servings


  • food processor with shredding blade


  • 1 lb hot breakfast sausage
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 med sweet potato peeled and shredded in food processor (hand grater can be used also – just a little more elbow grease to make it happen)
  • 1 tbsp garlic minced
  • 2 cups spinach roughly chopped
  • 1 can chopped green chiles
  • 12 eggs whisked


  • Brown sausage until cooked through
  • Add cumin, chili powder and stir
  • Add shredded sweet potato, garlic and salt, stir together and cook for 5 minutes
  • Add spinach and cook until spinach begins to wilt, then stir in can of green chiles
  • Pour mixture into greased 9×12 casserole dish and spread evenly
  • Pour eggs over top, ensuring they are evenly distributed
  • Bake at 375 for 30'ish minutes, until eggs are firmly set


Prep work can be done the day before and the casserole can be cooked the following morning.
This recipe is an excellent freezer option – don’t be afraid to double up so the extras can stretch across future busy mornings. 

Baked Oatmeal

Oatmeal is one of those staples that is wonderful to keep in the pantry.

It’s relatively inexpensive and has a long shelf life.

We have quite a bit on hand but my kids just don’t gobble it up like they used to.

After a while we grow tired of eating a lot of the same thing and kids are no exception.

So last weekend I got a little creative with the oatmeal and made a baked rendition – with the addition of some fresh strawberries that needed used up before they went bad.

The oats I used weren’t gluten free so I wasn’t able to give a taste-test myself but I got the husband and kid stamp of approval…which maybe means more than my own anyway. LOL

This recipe can very easily be made gluten (just buy the right variety of oats) and dairy (sub your fav alternative for milk) free.

Baked Oatmeal

Take that typical bowl of oatmeal to the next level with this baked rendition – complete with cinnamon, milk and fruit!
Prep Time5 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Brunch, celiac safe, dairy free, gluten free
Servings: 8 servings


  • 1 cup oatmeal (quick cooking oats) ensure gluten free if needed
  • 1.5 cups fresh fruit slice or half if needed
  • 1 egg
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch salt
  • 4 tbsp honey
  • 1 cup milk sub for dairy free if needed


  • Combine ingredients, carefully folding in the fresh fruit last
  • Pour into a greased 8×8 baking dish
  • Bake at 375 for 30 minutes or until cooked through and top begins to brown
  • Serve hot


Frozen fruit can be subbed, if needed and this dish freezes well (after it’s been cooked) if you want to stock up the freezer with individual portions for quick grab and go breakfast options