These bad boys were just placed on my Tuesday Taco Night inside  Simplify My Meals  because they have the subtle flavor of tacos with the cheesy gooey crunch of nachos!  Basically these nachos are a match made in heaven.  

TIPS TO MAKING THE BEST AT-HOME NACHOS:

• Invest in blocks of cheese! Trust me, it's totally worth the time and taste to shred the cheese yourself. And you save money too ;)
• Find a QUALITY tortilla chip that is both tasty and agrees with your body.
• Don't overcrowd the chips on the pan so each chip is the perfect bite. 
• Put salsa and other nacho toppings on after they bake so the chips don't get soggy. 

INGREDIENTS:

• 1 bag of Corn, Tortilla or Grain-free Tortilla Chip (We really love Siete Foods as pictured above)
• 1 block of Cheddar 
• 1 block of Monterey Jack Cheese 
• 1- 14 oz. can of Garbanzo Beans (Chickpeas), drained and rinsed
• 1- 14 oz. can of Black Beans, drained and rinsed 
• 1 ripe Avocado
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili Powder
• Salt & Pepper, to taste 
• 1/4 c. Fresh Cilantro, chopped
• 1 lime, juiced 
• Organic Salsa 
• Plain Greek Yogurt (sour cream), optional 
• 2 cups of Arugula or Chopped Baby Spinach 

1.  Preheat oven to 400 degrees. 

2.  Grate both your Cheddar Cheese and Monterey Jack Cheese and put aside.  Cover a large baking pan with parchment paper and spread your chips on the pan all over.  Try not to overlap chips too much so each chip gets a decent amount of cheese and beans.  

3.  Gently spread 1/2 of the can of rinsed garbanzo beans and 1/2 of the can of rinsed black beans on top of your chips.  Then sprinkle 1/2 of the cheddar cheese and 1/2 of the Monterey Jack cheese all over the chips. There's no such thing as too much cheese, right? :)

4.  Next, sprinkle your seasonings (Cumin, Chili Powder, Salt & Pepper) all over the nachos.  

5.  Bake the nachos for 7-8 minutes, or until the cheese has melted to your liking. 

6.  When the nachos are done, take them out and put them aside.   Cut your avocado into slivers and gently lay the slices all on top of the cheesy nachos.  Squeeze juice from 1/2 of a lime, add fresh cilantro and arugula or chopped baby spinach all over before eating.

7.  Enjoy these flavorful nachos with your favorite sides such as salsa or even Greek Yogurt (sour cream)! 


Repeat these nachos as many times as necessary!


Happy Nacho-ing, 
            
​             Jillian 

Want more simplifying recipes & my free Simple Meal Planner?  Get it here friend! 

INGREDIENTS:

BURGERS & SUCH

• 2 lbs. Grass-fed beef
• Parmesan, sliced into chunks
• ¼ Red onion, diced
• 1 tsp. of both salt & pepper, 

• 1 jar of Bread & Butter Pickles
• 4-5 cups of Baby Spinach 

CURRY CAULIFLOWER

• 1 tsp. Avocado Oil 
• 1 head of Cauliflower, chopped
• 1 tsp. Curry Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. of salt 

GARLIC AIOLI

• ½ c. Mayo (made with avocado oil) 
• ½ Lemon, juiced
• 1 big clove or 2 small cloves of Garlic, minced or chopped 
• Salt & Pepper, to taste 

Mix all ingredients together in a small bowl and presto! 


1.  In a large bowl, using your hands mix together the grass-fed beef with a heavy shake of both salt and pepper.  Form beef mixture into medium size patties and set aside.  

2.  Preheat your oven to 400 degrees.  Chop 1 whole cauliflower into 2 inch size pieces.  Place cauliflower pieces on a large baking sheet covered with parchment paper.  Toss the cauliflower in a drizzle of avocado oil, S & P, garlic powder & ground curry (trust me on this seasoning, it's so good).  Roast at 400 degrees for 30 minutes.

3.  Grill your burgers while your cauliflower is roasting.  Add sliced parmesan on top of your burgers at the very end of the cooking process on the grill. 

4.  If you want the best burger condiment there is, then prepare a this simple homemade garlic aioli while you're waiting for the burgers to cook!  See recipe above.

5.  To serve, in a small bowl throw a handful of baby spinach, some pickles and chopped red onion.  Next add your grilled burger, some roasted cauliflower, and a big ole' dollop of that garlic aioli.  Cue drooling emoji.  


sending you big smiles & simplicity,
    Jillian 

This is one of my favorite low maintence meals for Pasta La Vista night inside Simplify My Meals! 

Simply roast a squash, cook the Italian sausage and add a container of organic creamy tomato soup.  SHABAM! 

Using a creamy tomato soup as a pasta sauce is LITERALLY the best thing ever.  The soup is already seasoned and creamy as hell, which means it requires no extra work from the chef.  (Raise the roof!) 

So do me a favor friend ~ shake up your pasta night with this colorful work of food art, it's a healthy win for everyone. 

p.s. buttered toast is the best way to clean your plate :)

INGREDIENTS: 

• 1 medium Spaghetti Squash
• 1 lb. of Ground Italian Sausage (Chicken or Pork) 
• 1- 32 oz. Organic Creamy Tomato Soup (We love the brand Pacific Foods.)
• 4 cups of Arugula
• Salt & Pepper
• Red Pepper Flakes, topping
• Extra Virgin Olive Oil, topping

1. Preheat oven to 400° and line a baking sheet with parchment paper.  Slice spaghetti squash in half lengthwise, scoop out the seeds and place open side down on the baking sheet. Place in the oven to bake for about 40 minutes.  When it is done, set aside to cool.  

2.  While the spaghetti squash is baking, in a large skillet on medium-high heat, add a drizzle of olive oil and the Italian sausage, breaking apart as it is cooking. 

3.  Once meat is cooked, add in your Creamy Tomato Soup and stir.  Add in fresh ground pepper and let sauce simmer for about 10 minutes on low heat.

4.  When spaghetti squash has cooled enough to handle, scoop the squash "noodles" out with a fork and put into a large bowl.  Discard the shells.

5.  To serve, place spaghetti squash "noodles" on a plate, top with your creamy tomato sauce with sausage and a handful of arugula.  Drizzle arugula with olive oil, a sprinkle of salt and red pepper flakes. 

Dig in & enjoy this tasty meal friend.


Pasta la vista baby! 

      Jillian 

** Wanna simplify dinner decisions at home?  I got you boo!  Get my FREE MEAL PLANNER here :) 

I've never felt as SEXY & CONFIDENT as I do now in 2021. 

​I will be turning 35 years young later this month and I can tell you with large amounts of enthusiasm that I FEEL SO DAMN SEXY! ​

1.  I'm consuming less TV and social media & reading more MINDSET BOOKS before I go to bed. 

2.  I'm using a planner to intentionally SCHEDULE fun, self-care and anything else that excites me. 

3.  I practice GRATITUDE & write 3 simple things that's I'm grateful for every morning.

4.  I only do + bring things in my life that are a "HELL YES!"

5.  I'm not letting FEAR get in the way anymore of exploring new adventures. (My family is moving to a new state to build our dream home this year!)

6.  I'm relearning how to FEEL & LISTEN to my body because of my daughter Lucille & yoga.

7.  I realized a successful life isn't how your life looks, it's how YOUR LIFE FEELS! 


I hope if you get anything from my monthly newsletter, my blog or my Instagram account, that you know...

YOU ARE AMAZING just as you are & you have the POWER TO LIVE SEXY AS HELL. 


always cheering for your self-care,

             Jillian 


 p.s.  If you need some more time back in your days, I would love to send you 4 weeks of meal plans to simplify your mental load lady! 
OR get my FREE SIMPLE MEAL PLANNER here to make dinner plans with ease :)

**FYI: Links provided are the resources that have added TREMENDOUS VALUE to my life.  I am not affiliated with any of the companies listed. 

This meal is full of all the colors and flavor! 

You do not want to deviate from this recipe because the flavor is worth the work my friend!  So please be sure to marinate and let the chicken sit after it is baked.  The longer it sits the juicier it will be!

The cabbage slaw is so stinkin' easy to whip up and gives the fajitas a crunchy touch :)

I hope you enjoy everything about this meal, because it is such a lovely way to wrap up your weeknight.  #punsalwaysintended 

P.S. This is one of my newest "THAT'S A WRAP" themed meals for all my families inside my meal program, Simplify My Meals.

INGREDIENTS: 

Chicken Marinade: 

• 2 lbs. of Boneless Chicken Breasts
• 1/4 c. Olive Oil
• 2 Limes, juiced
• 1/4 c. Water
• 2 Garlic Cloves, minced 
• 1/4 tsp. Cumin
• 1 1/2 tsp. Smoked Paprika
• 1 tsp. Onion Powder
• 2 tbsp. Chili Powder 
• 1 tsp. Salt
• 1/4 tsp. Ground Pepper 

Additions: 

• 2 Peppers, Yellow & Red, sliced thinly
• 1 Small Yellow Onion, sliced thinly
• 8 Whole Wheat Tortillas

TOPPINGS: 

• Cheddar Cheese, shredded
• Avocado slices

Purple Slaw: 

• 1 Small Purple Cabbage, sliced thinly
• 1 c. of Medium Salsa
• 1/3 c. of Plain Greek Yogurt
• Salt & Pepper, to taste 

1.  In a large bowl mix all ingredients for marinade together then add and toss chicken.  Let chicken sit in marinade in the fridge for at least one hour. 

2.  While chicken is marinating, preheat the oven to 400 degrees and slice cabbage, peppers, and onions and put aside. 

3.  When chicken is done marinating, take a large baking pan lined with parchment paper and lay chicken breasts on top.  Pour some of the juices from the marinade on the baking sheet as well.  These juices will turn black and crispy, but taste so dang good, trust me! 

4.  Bake chicken for about 30-40 minutes or until chicken temperature is 165 degrees.

5.  While chicken is baking, mix the salsa and plain Greek yogurt in a large bowl together. Then add cabbage and toss altogether.  Season with salt and pepper. 

6.  In a large pan on medium heat add a tsp. of olive oil, onions and peppers. Saute until tender for about 10 minutes. 

7.  When chicken is done, let it rest for about 10 minutes (this keeps the chicken super juicy). 

8.  Then slice or cube chicken and add to the large skillet with peppers and onions.  Don't forget to add that black crispy marinade pieces too! 

9.  Serve this amazing chicken combo on a warm tortilla, top with shredded cheddar cheese, purple slaw and avocado slices! 

Enjoy friends! 


always craving good food,
           Jillian