Nachos: Easy Snack or Lunch

I got this idea last time I visited my sister in Texas.  Truthfully, many of my best ideas originate with her -- she's pretty amazing.  I don't know why I never think of making nachos. When I saw her serve these to the herd of kids that come to her house after school I wanted to steal the plate, hide in a closet, and enjoy them all to myself (I didn't do this of course.  I just made sure I stood really close to the plate so I could get my share -- yep, I'm that kind of adult).

Such a quick and easy lunch or snack.  My toddler loves them as much as I do.  I pile the chips high with good-for-you add-ons to make them healthy-ish.

Easy Nachos
Simply place a layer of good tortilla chips on a baking sheet.  Sprinkle with fat free refried beans, a mix of shredded mexican cheese (I like Sargento's 4-Cheese Mexican Mix), and Queso Fresco.  Heat in the over at 375 degrees for 8 - 10 minutes, or until the cheese is melted and the beans are warm.

Remove from the oven and top with anything else you like.  Some of our favorites include salsa, avocado, plain Greek yogurt, corn, and shredded lettuce.  Really, whatever I have in my refrigerator that needs to be used goes on these nachos.

We put the baking sheet in the middle of the table and everyone serves themselves.

Simple Celebration: Lunch for Two

Every celebration doesn't have to be grand and well-planned.  Sometime's it's the smallest gesture that makes your guest feel special.  Recently a good friend found out she's pregnant and we decided, at the last minute, to meet for lunch at my house.  It was a sunny day but my patio hadn't been prepared for outdoor dining just yet, so I took a tablecloth and threw it over my small patio table and moved the fresh flowers I usually keep in my kitchen outside.  In less than 5 minutes we had a cute bistro-style setting for our lunch.  We could have eaten at the kitchen counter like usual, but this easy set-up made it more fun.  And it was a little way I could show my friend how excited I am for her and her new baby.

On the menu: lemonade in the wine glasses and simple pasta in the bowls.

Angel Hair with Asparagus and Pine Nuts
12 ounces angel hair pasta
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 cup shaved Parmesan (about 3oz)

Cook the pasta according to package directions, drain and return it to the pot.

Meanwhile, heat the oil in a medium skillet over medium heat.  Add the pine nuts and garlic and cook, stirring frequently, until golden.  Add the asparagus and cook, tossing occasionally, until just tender.

Add the asparagus and pine nuts to the pasta along with 1 teaspoon sale and 1/4 teaspoon pepper.  Toss to combine. Sprinkle with the Parmesan just before serving.  This is best served cooled.

(Recipe from Real Simple, edited)