Chicken Tostadas

This really should be a manageable Monday meal because it's definitely under $30 and under 30 minutes...but since we're packing to move and I don't have a lot of time (or energy) we're pretty much having a manageable everything this week.
When I was pregnant with my oldest I lived and breathed Mexican food. I couldn't get enough of it. I would eat salsa and guacamole by the spoonful and enchiladas were a daily necessity. This wasn't so much the case for my last pregnancy. It was actually the complete opposite.
Before I even knew I was pregnant I got violently ill after eating at Mexican restaurant. Because we had been trying to get pregnant I passed on the margaritas so I knew it wasn't that, and I chalked it up to food poisoning. I gave my beloved Mexican food one more attempt at 3 months pregnant and the same thing happened. But this time it happened before I even got to put the food in my mouth. The smell alone was enough to make me get sick right in the restaurant. On the table. 
After that I couldn't be around Mexican food for the rest of my pregnancy. The one time my husband came home with a taco I made him go outside and eat because even the thought of it in the house made me sick. It was so strange because before that nothing made me happier than sitting at a Mexican restaurant with a margarita and a giant plate of tacos in front of me. And if I could do it while wearing a sombrero then life was pretty much complete. 
Much to my husbands delight I'm finally able to cook it again and one of our household favorites are these tostadas. My mom made them for us while we were visiting my parents a couple years back and we fell in love. They are so easy to make, easy on the wallet, and you don't have to worry about side dishes because it's a meal in itself. Plus if you have small hands in your household you can always take what you made and stuff it in a mess free (or at least less messy) taco shell. 
The best part is they are totally customizable to what your family likes. I have made them with chicken, steak, ground turkey, you name it and it they are all good. Here's how I made them tonight: 

Ingredients: 
1 bag tostadas
1 can refried beans (I use vegetarian because we don't eat pork) 
1 package yellow rice 
1 lb chicken 
1 tablespoon olive oil
1 package Ortega cilantro and green chile skillet sauce
Cheese, lettuce, olives, salsa, etc. 

Directions: 
Preheat oven to 350. 
Boil 2 1/2 cups water for rice. 
In a large skillet pre heat your olive oil over medium high heat. Add chicken and brown. 
Add your rice and cook as directed. 
Once your chicken is browned add your sauce, turn heat to low, and continue to simmer until fully cooked. 
Place tostadas on a non stick cookie sheet.
Spread a layer of beans, rice, and chicken (you can shred it or chop it) then place in oven for 5-10 minutes. 
Remove and place whatever toppings you chose. 

Like I said, this has become a weekly dinner meal in our house and you can change it up however you want so even the pickiest eaters can enjoy!

{Disclaimer: I am in no way being represented or compensated by any products that I mention in this post. As always, my opinions are my own. I am sharing this recipe because I believe in quick, easy, healthy, and affordable meals. With that being said, I am not responsible for what you cook. You cannot sue me for the products you use or buy, choosing to undercook your meal, or any fires you light in your kitchen. But know that if you do accidentally catch your kitchen on fire- so have I.}

Manageable Mondays: Homemade Chicken and Rice Soup

As I had said in yesterdays post there's a ton of things you can do with left over chicken. I had planned on making chicken salad (because my husband is obsessed with it) but unfortunately our house had a rough night last night. Both kids decided to wake up at 2am...and then stay up for the rest of the night. Along with my 2am wake up call also came a stomach virus. OH. MY. GOSH. I haven't been in that much pain since child birth.

When I finally managed to get out of bed at almost 3pm there was no way I was going to make chicken salad. The mere thought of mayonnaise was enough to send my stomach right back up so chicken soup it was. There was also no way I could go to the store, so I had to use whatever was in our fridge and somehow it turned out to be the best chicken and rice soup I've ever made.

Ingredients: 

1 tablespoon olive oil 

2 cups chopped carrots 

2 cups chopped celery 

1 teaspoon minced garlic

1 32oz container of gluten-free chicken broth 

1/4 cup brown rice, uncooked 

2 cups rotisserie chicken, shredded 

1 teaspoon ground pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano  

1/2 teaspoon dried thyme 

1 teaspoon dried parsley  

1 sprig rosemary 

2 bay leaves

Heat olive oil in large pot and sauté carrots and celery on medium-high heat for about 2 minutes. Add minced garlic and sauté for an additional minute. Pour chicken broth into pot and bring to a boil. Add 1/4 cup rice, pepper, salt, oregano, thyme, parsley, rosemary, and bay leaves. Continue to boil uncovered for 1 minute then cover and simmer. Shred your chicken and then add it after your soup has been simmering for 5 minutes and then continue to simmer until your rice is cooked. Remove your bay leaves and rosemary sprig. 

Luckily for me, it was pouring rain all day so it didn't feel super weird making soup in July. Even more lucky was the fact that because my kids were up all night they crashed for an extra long nap and I got to sit on the couch with my soup and watch 3 straight hours of horrible reality television. It was amazing.