Bring the taste of summer into your kitchen with these Grilled Shrimp Tostadas. These delicious tostadas can be made under your broiler or on your grill. This time of year our grill is buried in the snow so I opted for using the broiler and they came out perfectly. This dinner can be prepared in less than 35 minutes perfect for a quick diner when you don’t want to spend a lot of time prepping.Grilled Shrimp Tostadas

 

Grilled Shrimp Tostadas

 

Ingredients:

 

2 Tbsp. Taco seasoning

2 Tbsp. Lime juice

2 Tbsp. Olive oil

2 Plum tomatoes, chopped

¾ cup Corn kernels

½ Avocado, pitted, peeled and cut into small pieces

½ cup Red onion

¾ pound shrimp, peeled and deveined

4 (6 inch) corn tortillas

1/3 cup chopped fresh cilantro

1 cup refried beans, warmed

2 cups thinly sliced romaine lettuce

¼ cup feta cheese

 

Directions:

 

Spray your grill rack with olive oil non-stick spray or if using your broiler spray the broiler pan. Preheat broiler or grill.

 

Whisk together taco seasoning, lime juice, and onion in a medium bowl. Add the tomatoes, corn, avocado and onion and toss to coat. Set aside.

 

Lightly spray shrimp with the olive oil non-stick spray. Place on grill rack or broiler pan and cook until just opaque in the center, about 2 minutes per side. Transfer to a plate.

 

Lightly spray the corn tortillas and place on grill rack or broiler pan and cook until browned in spots and crispy, about 2 minutes per side.

 

Add the shrimp and cilantro to the tomato mixture and toss to combine. Spread each tortilla with ¼ cup of the refried beans, top with ½ cup of the romaine lettuce and then add the shrimp tomato mixture on the top. Sprinkle with the Feta cheese and serve.Grilled Shrimp Tostadas

Makes four generous servings.Grilled Shrimp Tostadas

 


Welcome to the Simple Homestead Blog Hop!

 

We’re so glad you’ve stopped by for a visit! Every week we get together here for another hop and I hope you’ll join us. The Hop runs from Thursday morning to Sunday evening. Have fun exploring all the great ideas that have been shared, and add your homesteading, homemaking and homeschooling posts with us if you’re a blogger. I’m sure you’ll be blessed and inspired by all these great ideas!

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This week’s featured posts:
12 Things I Do Not Spend Money On

 

 15 Items I No Longer BuyItems I No Longer Buy

 

 

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Our weather has been cold and rainy for the last several days. It was the perfect weather to cook up a batch of spicy kielbasa soup. The red pepper flakes give it a little zip. If you have any leftovers don’t worry this spicy kielbasa soup is great reheated, after the flavors have had a chance to blend. I served this soup with some bread and a salad and it was the perfect rainy day dinner.spicy kielbasa soup

 

This recipe was adapted from a recipe I found on the Taste of Home website.

 

Spicy Kielbasa Soup

 

Ingredients:

 

1 pound turkey kielbasa, sliced

1 medium onion, chopped

1 medium green pepper, chopped

2 celery ribs, thinly sliced

4 garlic cloves, minced

4 cups chicken broth, preferably homemade

1 can (15.5oz) can white cannellini beans, drained and rinsed

1 can (14.5oz) can stewed tomatoes

1 small zucchini, sliced

1 medium carrot, shredded

1 Tbsp. dried parsley

¼ tsp. crushed red pepper flakes

¼ tsp. pepperspicy kielbasa soup

 

Directions:

 

In a nonstick skillet, cook kielbasa over medium heat until slightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for five minutes or until the vegetables are tender. Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low heat for 8-9 hours. Makes about 5 servings.spicy kielbasa soup

 

This spicy kielbasa soup recipe is even better the next day when the flavors have blended a bit. I’m sure it would be one of those soups you could freeze as well. We enjoyed it for diner one night and lunch the next day and there were no other leftovers!spicy kielbasa soup

 

We are really looking forward to the arrival of spring and being able to enjoy salads out on the deck. However with the cold rainy weather we’ve been having this week spicy kielbasa soup seemed the perfect choice!

My first goal was to update my goal list each week.  I have to say having a post on goal setting has helped me to stay focused on what goals I want to accomplish this year. The biggest drawback is to remind myself that I have the whole year to work on accomplishing these goals. Hopefully you, my faithful readers will remember this as well and not get tired of reading about my progress! I tend to get a little stressed when I realize just how fast the year is flying by. However, I am making progress!goal-setting 12

 

  1. Find a new hosting site for my blog and make the site secure. Done!! So excited after all this time I finally have a secure website! Currently we are doing a little tweaking of the site behind the scenes. Another week or so and I can move on to monetizing my blog!
  2. Monetize my blog.  Still on my to do list. Time to put this goal on the forefront! It would be nice to have some money coming in for a change. No progress yet on this goal.
  3. Create a cookbook! One step at a time, get the blog running smoothly, increase readership and then I’ll be working on the cookbook!
  4. Be diligent about getting 10 K steps in 5 out of 7 days each week. Welcome to April in Vermont where we have had everything from rain to freezing rain and snow! Now good for getting those daily walks in!goal setting 12
  5. As we continue to prepare for an eventual house sale, continue to de-clutter. Get rid of at least 250 items from the house this year!  Cleaned out two closets this week and pulled an assortment of things, 10 to be exact, to go out the door! 178 items to go!goal setting 12
  6. Read more  25 books this year! Managed to get two books read this week! Continued with the trilogy following Call The Midwives  and read book 2 (Shadows of the Workhouse) and book 3 (Farewell To The East End)! Still keeping track of the books I’ve read on Good Reads, what a wonderful app. I can keep track of all the books I have read, the books I want to read and the books I am reading. I listed on the app that I want to read 25 books this year, 14 to go! Beginning to think my goal here should have been a few more books!goal setting 12
  7. Have a consistent meal plan each week and prepare ahead! Finding that only thinking about he meals for the week is much easier than thinking of the whole month. Still trying to make healthy choices, did well… although there was the night my husband made his famous Clam and Bacon Pizza!Cut into slices.
  8. Finish 4 2 knitting projects. Second project finished! Third project just started. another infinity scarf but this one you knit on a very long 47 inch round needle, the needle is then doubled on itself so you are actually knitting two rows at once. I had to watch the video on YouTube several times to get it all set up. I think I’m good to go now!goal setting
  9. Clean out our freezer. Such progress! Did make three loves of bread this week so two loaves went into the freezer. Managed to use up a container of tomato sauce so we’re slowly making progress. Working on the upstairs freezer now!Delicious Homemade Bread
  10. Take a few road trips and visit family and friends on the east coast that we will not see so often once we make a move to the west coast. We came up with a list of three people that we would like to visit while we’re still living on the east coast. Now to take a hard look at the calendar and plan these trips. Recently contacted our friends in North Carolina and an aunt in upstate New York. I foresee a road trip in our future!goal setting

 

So we’re now into April and I’m continuing to think about my goals every week. I think having them on paper and reviewing them each week is really helpful! This might be the first year I actually complete the majority, if not all, of my goals!

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Are you looking for a quick and easy breakfast? These Spinach and Bacon Quinoa Muffins can be mixed up the night before (everything but the eggs). In the morning scramble the eggs and add them to the mix and in twenty minutes your muffins are ready. I usually make a double batch and save the extras for future breakfasts. They keep in the refrigerator for a couple of days just fine. I have not tried freezing these spinach and Bacon Quinoa Muffins yet, but I’ve been told they do freeze well. These Spinach and Bacon Quinoa Muffins are perfect for meal prep. This recipe makes one serving, which is three muffins, very easy to double or triple the recipe.Spinach and Bacon Quinoa Muffins

 

I’m always looking for new breakfast ideas and I like to find recipes that include some sort of vegetable. Not always easy as eating vegetables for breakfast does not seem to be the norm, unless you are enjoying a spinach omelet! Often I will stir fry some peppers to enjoy with my eggs but I love the idea of making these ahead of time and having my breakfast ready to enjoy!Spinach and Bacon Quinoa Muffins

 

Spinach and Bacon Quinoa Muffins

 

Ingredients:

 

1 cup spinach

1 Tbsp. scallions

1 egg, scrambled

2 slices cooked turkey bacon, chopped

½ cup cooked quinoa

1 tsp. Olive oil

 

Directions:

 

Preheat your oven for 375. Cook the spinach with olive oil just until wilted. Transfer the spinach to a bowl and add all of the remaining ingredients. Stir to combine. Spoon the mixture into your muffin pan, which has been lined with muffin cups or coated with nonstick spray. I used my silicon muffin liners and they work perfectly. Bake for 20 minutes.Spinach and Bacon Quinoa Muffins

 

As I mentioned this recipe can easily be multiplied to make more Spinach and Bacon Quinoa Muffins. Why not make a big batch to freeze so you always have a healthy, pre-workout meal ready to enjoy!Spinach and Bacon Quinoa Muffins

Recently we traveled to visit my mother-in-law and I asked if I could cook dinner one night. Chicken stuffed with fresh basil was the meal I decided to make and was it ever a winner. The recipe takes only minutes to prepare and can easily be doubled or tripled. The chicken breasts I used were small so we each had our own chicken breast. There were no leftovers.chicken stuffed with fresh basil

 

The key to making a delicious chicken stuffed with fresh basil is the quality of the ingredients. Use fresh basil and a good quality of tomatoes and fresh mozzarella. The juice from the tomatoes helps the chicken to stay moist. I can’t wait to try this recipe using fresh garden tomatoes.chicken stuffed with fresh basil

 

Chicken Stuffed with Fresh Basil

 

Ingredients

2 boneless chicken breasts

6 – 8 thin slices of mozzarella cheese

3 – 4 small cocktail tomatoes

Fresh basil leaves

Italian seasoning

olive oil

 

Preparation

Preheat your oven to 400 degrees F. Slightly spray a small baking dish with non-stick spray.

Place the chicken breasts on a cutting board and cut 3-4 thin slices across the top of the chicken. Do not cut all the way through.

Stuff each slice with a piece of cheese, some tomato and a fresh basil leaf. Place the chicken breasts in the baking dish. Sprinkle each chicken bread with salt, pepper and Italian seasoning. Lightly drizzle with olive oil.chicken stuffed with fresh basil

Bake in a 400 degree oven for 30 minutes or until the internal temperature of the chicken is 160 degrees.chicken stuffed with fresh basil

Additional Notes

Chicken stuffed with fresh basil can easily be doubled or even tripled. Use good quality mozzarella and fresh tomatoes and basil!chicken stuffed with fresh basil

 

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