Homemade Tortilla Chips & Week's Menu Plan

After a wonderful Christmas in Seattle and celebrating New Year's in San Diego, it's good to be back (of course, it doesn't hurt that I got lots of gifts for my kitchen!).  It was even nice to take a break from the kitchen and have good food made by other people.

One wonderful thing about living in California (and I've probably mentioned it before) is (cheap) avocados all year round!  Bryant's specialty is guacamole and to complement that, I found a quick and easy recipe for homemade tortilla chips.  They're also healthier than store bought, not to mention cheaper.

Even if you don't have avocados this time of year, try these chips with our favorite salsa.

Homemade Tortilla Chips
Taken from: AllRecipes 

• 1-2 corn or flour tortillas
• 1 teaspoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt

-Preheat oven to 350 degrees F.
-Cut each tortilla into chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
-In a small bowl, combine the rest of the ingredients. Mix well and brush on each tortilla wedge.
-Bake for 3-4 minutes and then rotate the cookie sheet 180 degrees in the oven (this allows the chips to cook more evenly because the back of the oven is hotter than the front). Bake for another 2-3 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

Week's Meal Plan

Sunday: Apple Chicken Quesadillas with guacamole and Mexican bean salad

Monday: skirt steak salad with cornbread muffins

Tuesday : ground turkey lettuce wraps

Wednesday:  lentil stew with leftover cornbread muffins

Thursday: chicken gyros with tzatziki

Friday: burgers with sweet potato fries
      Weekend dessert (decisions, decisions): Mocha brownies or almond butter snickerdoodles