Do you ever wake up in the middle of the night and without looking at the clock feel excited because you still get a few hours of sleep before you need to start your day?
That happened this morning. I convinced myself it was probably 3 am. As soon as I got comfortable again and was about to doze off… Our alarm sounded meaning it was actually 5:05 am.
And just like that, the long weekend is over.
We actually had a pretty busy weekend. The perfect amount of productivity laced with social activity. And yesterday went out with a bang of pure laziness. Even though we did go to the gym at 5 pm. I didn’t even food prep or meal plan yesterday! *gasp*
Although, the lack of meal planning was intentional. We wanted grilled meat this week and it was too hot last night for the grill. (In fact, it’s still 81 degrees at 5:30 am as I am walking outside writing this post.) We also want to use up a slew of frozen vegetables we have in the freezer, along with an assortment of boxed carbs in the pantry. We went through a frozen organic veggie kick at Costco several months back. Now we’re out of it but have $30-40 worth of veggies sitting in the freezer. I mean, we could just let them sit there for safe keeping, but to me it looks like a chance to now grocery shop for a week. We have a random array of fresh produce from last week we can use to spruce up our meals…including asparagus!
In an effort to use up some corn tortillas too, we will likely make chicken tostadas with asparagus pesto once or twice. Not mad about it either!
This is a mashup of four of my favorite recipes on the blog. First is Kyle’s specialty, homemade corn tortillas. We make them the exact same way, only we don’t break them up into chips. Second and third is crockpot shredded chicken with homemade taco seasoning. Last but not least we have asparagus pesto!
Plus, you can use a bunch of other veggies as toppings. What more do we want from a quick and easy meal?
Chicken Tostadas with Asparagus Pesto
- Set oven to broil on high to make corn tortillas. You’ll need to spray your baking sheet, layer corn tortillas, season them, lightly coat in oil, then broil on each side about 1-2 minutes. Instead of breaking them into chips, leave them intact (Follow the full recipe for more details.)
- In a skillet over medium heat, saute veggies in olive oil about 3-4 minutes until onions are starting to become translucent. Add chicken, taco seasoning and water. Simmer together for additional 3-5 minutes. Remove skillet from heat and set aside.
- In a small sauce pan, heat up asparagus pesto if you’ve prepared it ahead of time.
- Assemble tostadas! Place chicken and veggies on tostadas, then drizzle asparagus pesto over the top. Serving sizes can vary. Optionally serve with lettuce or cheese.