Chicken Tostada Salad.

this picture doesn't do it justice - this is the best recipe if you are in the mood for bright (lime) mexican food.

10 mini corn tortillas

3 teaspoons extra-virgin olive oil

1 1/2 cup grated Monterey Jack cheese (2 ounces)

1/2 small red onion, diced small

1/2 teaspoon chili powder

3 garlic cloves, minced

Half the Breast meat from 1 rotisserie chicken, torn into bite-size pieces (1 1/2 cups)

Coarse salt and ground pepper

3 fresh limes ready to be squeezed

1/2 head romaine lettuce (6 ounces), rough chopped

1 tomato, seeded and chopped

1 avocado, halved, pitted, peeled, and diced small

Fresh cilantro, for serving

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

In a large bowl, combine lettuce and 3 halves of squeezed lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

Serve with fruit, tonight we did grapes because they were on sale.

Total cost for 6 servings and NO LEFTOVERS $16.90

BUT - I cooked my own chicken rotissire so I could use the leftovers for another meal.

So cut the cost of chicken into $2.50 and this meal is $14.40

White Castle Casserole

Recipe from Beth! Sorry for not posting that earlier! :)

1 lb. ground beef or turkey
2 TBS Mayo (light may be used)
1.5 cups shredded cheddar (2% cheese can be used)
1 packet Onion Soup Mix
1 package dinner rolls (like Hawaiian or Sarah Lee)

Brown meat in pan. While browning, cut rolls in half. Leave all tops and bottoms together. Leave tops off, and place bottoms in a baking dish or pan that has aluminum foil in the bottom. Leave enough aluminum foil to cover the tops of the rolls later. When meat is browned, remove fat (if needed), and add in mayo, cheese, and soup mix. I leave the burner on low till all cheese is melted. Place mixture over the top of the roll bottoms. Smear the meat mixture over all the rolls, (you can add in pickles if you like, we do at my house) and place tops on. Wrap in aluminum foil and bake at 375 for 15-20 minutes. This seams the burgers. When done, unwrap and use a knife to cut the sandwiches apart. Let cool and serve. 

They are an instant hit... and way more healthy than the real white castles.