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.Â 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.
Yield:Â 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:Â salsa, sour cream, green onions, fresh spinach
Dice the onion, green pepper, and cook over medium high heat with 1 teaspoon of garlic.Â 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)Â add both the meat and beans to the skillet with the juice and zest from 1 lime.Â Salt and pepper to taste.Â Remove the mix from the skillet and then add 1/2 bag tortilla chips to the skillet.Â Pour the pork mix on top of the chips and top with cheese.Â 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
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.Â Wrap each log in plastic wrap and then place in
a large zip-top freezer bag. Label â€œ325Â°F, 13 minutes and freeze.
To serve: Â Preheat oven to 325Â°F.Â 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 325Â°F for 13 minutes. Cool cookies on a wire rack and enjoy.