I don’t know about you, but Tess and I like to have a plan. Personally, the best kind of days, are those where I’ve set myself up for success – and it all starts in the office. This means having an achievable “to-do” list, and a game plan regarding meals. I like to balance my days with time at my desk, physical tasks, and exercise. Waking up each morning with specific goals in mind, gives me the motivation to get right to it. Having a routine that includes beginning and ending the day around the same time, regular mealtimes, and a work-life balance is a game-changer when it comes to productivity.
I find it so rewarding to systematically scratch items off of my agenda. This applies on the weekends as well, although the plan is looser. The objective could be a simple as lingering over my morning coffee, taking a long walk in the sunshine, and trying a new recipe. Navigating my days in this fashion leaves time for the moments Tess and I live for. There’s more opportunity to be fully present in the activities I enjoy most, when the burden of responsibilities is handled. By keeping those things that bring me the most joy in the forefront of plans, day to day satisfaction skyrockets. Joanna Gaines wrote in a personal essay, “I was learning that a well that’s only ever knee-deep can’t outlast a drought and that I had to figure out what it was that would pull me out of the grind and give me renewed perspective.”
Essentials…
With these things in mind, there a certain essentials beyond the list and schedule that make all of this very doable. First, having a dedicated workspace is life-changing. Everyone in our home has a desk, except for me, until recently. I was the household nomad working at the kitchen island, or the dining room table. I cannot say enough about how having a dedicated space of your own inspires both productivity and creativity. You don’t need a lot of space, it just needs to be yours, hello Tess. Next, I plan in weekly increments. On Sundays, I transfer the events of the week from my calendar, to a day planner, begin listing my plans for Monday (this includes a meal plan), and make a grocery run for the ingredients for Monday’s menu. From here it’s smooth sailing. Get a good night’s sleep, wake with a plan, and seize the day!
Cool Ranch Chicken Tostadadillas with Honey Lime
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, turkey, or beef
- 1 yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 tablespoons tomato paste
- 2-3 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- crema, avocado, cabbage, and cilantro (see notes)
Tostada Shells
- 12 corn tortillas
- extra virgin olive oil, for drizzling
- 2 teaspoons dried parsley
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
- 1 cup Mexican cheese blend, shredded * We easily double this-love these cheesy!
Instructions
- Preheat the oven to 425° F.
- In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat, onion, and poblano pepper. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the tomato paste, chili powder, paprika, cumin, garlic powder, and salt. Add 1 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Keep warm over low heat.
- Meanwhile, make the tostadas. Line the corn tortillas up on 2 baking sheets and rub lightly with olive oil. Transfer to the oven and bake 7 minutes, until crisp. In a small bowl, combine the parsley, paprika, chili powder, onion powder, garlic powder, chives, dill, and 1 teaspoon salt. While warm, sprinkle the "cool ranch" seasoning blend over each tostada.
- To make the tostadillas. Evenly divide the Mexican cheese blend between half the tostadas, then place the remaining tostada shells directly on the cheese. Bake 5 minutes, until the cheese is melted.
- To assemble, plate each tostadilla and top evenly with mashed avocado and chicken. Top as desired with cabbage, jalapeños, and cilantro. Dollop over the crema. Break 'em up and enjoy!
Notes
- Honey Lime Crema: In a bowl, combine 1/2 cup plain Greek yogurt or sour cream, 1-2 teaspoons honey, the zest of 1 lime, and a pinch of sea salt.
- Lime Mashed Avocado: In a bowl, lightly smash 2 avocados. Add the zest and juice of 1 lime and a pinch of sea salt.
