Try this fun twist to dessert with the kids weekend! This may just be the best marriage in history – nachos and ice cream. Who could ask for anything more? Make your own chips and raspberry sauce too!
Make-your-own Chips: I suggest using enchilada tortilla wraps because they are a thicker wrap to work with, but fajita wraps work just as well. Line a baking tray with parchment paper and set the oven to 390 degrees. Spread a thin layer of butter on the wrap and cut the wrap into triangular pieces before baking. Spread the pieces on the baking sheet and sprinkle with cinnamon and sugar. Bake in the oven for 5 minutes for a fresh, crispy chip!
Homemade Raspberry Sauce: In a sauce pan, add 1 heaping cup of fresh raspberries and 3/4 cup of sugar. Cook on medium heat while continuously stirring for 5 minutes. Use the back of your wooden spoon to mash up the raspberries as you stir. Allow the raspberry sauce to come to a boil for the last 30 seconds before shutting off the heat. Now – let that rich and delicious dessert sauce cool for about 10 minutes before serving.
Put out various toppings and let the kids make their own!
We made a few different masterpieces! The first used vanilla ice cream, bananas, coconut shreds, whipped cream, and chocolate sauce. The second used blueberries, strawberries, whipped cream, chocolate sauce, chocolate ice cream, and our fabulously easy homemade raspberry sauce!
Sweet Potato Nachos
This hearty snack will warm you up and fill you up too! Instead of using traditional nacho chips, try this healthy alternative with sweet potato nachos!
2-3 Large Sweet Potatoes
Salt, Pepper, Garlic Powder, Oregano (to taste)
EVOO – Extra Virgin Olive Oil
1 lb. Package of Boneless Chicken Breast
1 Red Pepper
1 Yellow Pepper
Shredded Cheddar Cheese
- Preheat oven to 375 degrees.
- Cut your sweet potatoes (I left the skin on mine) into thin, circular slices. Spread them out onto a parchment lined baking tray. Drizzle with EVOO and place in the oven for 10 minutes. Flip the disks over and cook for another 10 minutes.
- While the sweet potatoes are baking, cut and brown your chicken on the stove top. I browned my chicken with a small drizzle of EVOO and garlic powder.
- While your chicken and sweet potatoes are cooking – you can take this time to cut up your peppers and chives.
- Remove the sweet potatoes from the oven and sprinkle with salt, pepper, oregano – to taste.
- Add your nacho toppings! – Sour cream, salsa, grilled chicken, cheese…. the works! And enjoy!
Mini Nacho Bowls
These cute little nacho bowls are perfect as a quick snack or a dinner appetizer. Easy to follow directions and ingredients with lots of room for variation that suits your own personal style and taste buds!
1 lb. Ground beef 80% Lean (Or any ground meat of your choice) – I used salt, pepper, and onion powder to season the meat as it cooked on the stove. I added a mild salsa to the ground meat while cooking in the pan before serving. I did not use traditional taco seasoning, because my kids have really acquired a taste for it yet.
1 -2 Packages of Filo Cups
Shredded Cheddar Cheese
In need of a new cutting board? Every kitchen should have at least two boards – one for fruits and vegetables (preferably wooden or bamboo) – the other for meat and fish (this should have a harder, less porous surface). However, I know a lot of families that keep more than their fair share of cutting boards. Many people don’t like to use the same cutting board for their meat and fish. Check out this very functional and versatile find from Amazon!
Better Than Chipotle: Organic Super Fresh Homemade Guac
Recipe By @SbarroItaliano
2 Fresh Avocado, Mashed
1 Tsp. Salt
2 Tbsp. Fresh Cilantro, Chopped
1 Quarter Red Onion, Chopped
Lime Juice and Zest (to taste)
My oldest son loves nachos – and I’m not talking about movie theater nachos either. I’m talking about hearty, rich, delicious, fresh recipes! Making supreme nachos has been a hallmark of our family since my grandmother introduced us to them many many years ago. Stay tuned for some tasty nacho lunch and snack recipes all this week!