Saturday, Sep 23, 2017
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Skillet Nachos and Coconut Chocolate-Chip Cookies.


Tonight was one of those nights that by 5:30pm, I was too tired to walk, fold the clean laundry or make dinner.  Luckily, my freezer was stocked with a bag of cooked shredded pork and a log of coconut chip cookie dough. At 5:30pm I laid down for a power nap while the kids played, and then at 6pm I started cooking dinner.

Skillet nachos are a quick way to make nachos for more then one person. 

Skillet Nachos

Yield:  Serves 4 (or 2 adults and three kids)

1/2 onion diced

1/2 green pepper diced

1 teaspoon minced garlic

1/2 can black beans (chopped)

2 cups pre-cooked shredded pork (chicken or beef)

1 lime (zest and juice)

1 cup shredded cheese

1/2 bag tortillas chips

Toppings:  salsa, sour cream, green onions, fresh spinach

Dice the onion, green pepper, and cook over medium high heat with 1 teaspoon of garlic.  Cook until softened.

Warm the shredded pork in them microwave until completely defrosted (drain the liquid) and dice the black beans in a food chopper (only if family members don’t like beans like my kids)  add both the meat and beans to the skillet with the juice and zest from 1 lime.  Salt and pepper to taste.  Remove the mix from the skillet and then add 1/2 bag tortilla chips to the skillet.  Pour the pork mix on top of the chips and top with cheese.  Cover the skillet with a lid and cook over low heat until the cheese has melted.

Divide the nachos between each plate and top with toppings.

Coconut Chocolate-Chip Cookies

Yield: 3 dozen cookies

2 cups (4 sticks) melted butter

2 cups sugar

2 cups brown sugar, firmly packed

4 eggs

2 teaspoons baking soda

2 teaspoons salt

3 cups all-purpose flour

8 cups oats

1 cup shredded coconut

1 cup chopped walnuts

1 cup semisweet (or milk chocolate) chocolate chips

In a medium bowl, cream together the butter and sugar, then add the eggs. In a separate large bowl,
mix together the flour, soda, salt, and flour, then add the butter mixture and blend until smooth.
Add the flour and oats. With a wooden spoon, stir in the coconut, nuts, and chocolate chips. Cut
dough into 4 pieces and roll each into a log shape.  Wrap each log in plastic wrap and then place in
a large zip-top freezer bag. Label “325°F, 13 minutes and freeze.

To serve:   Preheat oven to 325°F.  Remove wrappings from the frozen cookie dough and place in the microwave for 10 seconds, just to soften the dough so you can break it apart with your fingers. For each cookie, place about 2 tablespoons of dough in your hand and roll it to form a ball. Place on greased baking sheet, then lightly press down on dough so that it forms a thick circle. Place cookies at least 2 inches apart. Bake at 325°F for 13 minutes. Cool cookies on a wire rack and enjoy.


10 Comments

  1. Are the ingredients and measurements listed somewhere else for the cookies?

    1. I’m sorry, I’m not sure how the recipe was left out. My husband and I are away in the Philippines for 1 more week. When i return home, I will update this recipe.

  2. Hi Jenny,

    I found your blog through Everday Food Storage.

    Instead of freezer in the dough in a log, can you just roll them into balls first and then freeze them, so you just throw them on the pan to cook when needed, or in your opinion, do you think that compromises the quality?

    Thanks so much!

    1. Great question! Thanks for stopping by Katie. Don’t you just love EveryDayFood Storage.net? Your question is: “Does it compromise the quality of your cookie dough if you freeze the dough into balls?” Absolutely not. It just takes extra time to scoop the cookie dough into balls, freeze them on a baking sheet for an hour and then place them in a large zip top bag. I’m usually tired or out of time after mixing together a huge batch of cookie dough (I usually have 4 little assistants) and that is why I go straight to rolling the cookie dough into several logs to freeze and serve later. It is so quick to pull out a frozen log of cookie dough, defrost it for 30 seconds in the microwave and then scoop it onto a baking sheet. If you have time to freeze cookie dough balls, I say do it.

  3. With the nachos – can you maybe pre cook/make the mixture and freeze that to just thaw or reheat before adding the chips to the skillet?

    1. Yes, great idea! If you use green peppers in the skillet mix, make sure to dice them. I would cook up the mixture, let it cool and then make sure to label it: skillet nachos, defrost and serve. Thanks for the idea.

  4. Jenny, I absolutely love your website! So many good ideas and recipes. I don’t have little kids at home anymore, but I have adorable grandkids and they love anything to do with eating and cooking. I’m going to introduce them to the cute bento box lunches. They’re so attractive and cute that I think my cuties would eat every healthy nibble. Looking forward to coming back!

    1. Thank you Donna! You are so nice to comment and to be so excited about Bento’s. I’ve been making bentos now every day for 3 months. They are so fun and so easy to put together.

    2. Thank you Donna, I’m glad you are a bento box fan. Your grandkids are very lucky to have a grandma like you that is so interested in spoiling them with your time and talents. Bentos are so cute and although my bentos are very simple and very American, my daughter just loves them. What a fun way for kids to eat and enjoy vegetables and good food. Thanks for your comment! I hope you keep coming back to visit.

  5. I’m still learning to use the computer, so my husband helped me find your web.site. I read an article about you in “Mormon Times” so I am checking it out. My daughter is in a freezer group and loves it. When I have to cook meals every day it sounds very inviting to try this out. My freezer is quite full of food storage items so I’m not sure where to put it. The other night she brought over Chicken Pillows and we just had to wait for them to freeze. I thought that was sooooo cool. They were really nice and something different for a change. Thanks for sharing some ideas about freezer meals.

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