Veggie Tostada

It’s TACO TUESDAY every TUESDAY @ and my post is coming late although it was created and shared Tuesday on all of my social media pages! I ended up making “Veggie Tostada’s” but truth be told it was going to be shrimp tostadas until I opened the shrimp and they smelled extra fishy! UGH! Plan B…I had a lot of fresh veggies in the fridge and quickly decided “Veggie Tostada’s” it would be! Thank goodness for veggies otherwise I’m not sure what I would of done because going to the supermarket that late was not an option!

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Veggie Tostadas


  • 1 Can of Lime Refried Beans
  • Tostadas
  • 2 Fresh Squash Diced
  • 2 Fresh Zucchini Diced 
  • 1/2 Red Bell Pepper Diced
  • 1 Small Shallot Sliced
  • Heirloom Baby Tomatoes Halved
  • Scallions Diced
  • Jalapeno Cheese


  • 2 Avocados
  • 1 tbsp of Greek Plain Yogurt
  • 1/2 of Fresh Squeezed Lime
  • 1/8 tsp of Garlic Powder
  • Salt & Pepper to Taste 

Sriracha Aioli 

  • 1/3 Cup of Mayo
  • 1 Tbsp of Sriracha
  • 1 Clove of Shredded Garlic
  • Dash of Salt

Pre-heat oven to 350 degrees. Saute your zucchini, squash, red bell pepper and shallots until desired tenderness. Heat your can of lime refried beans on the stovetop with a scoop of plain greek yogurt. Make your guacamole. Heat your tostadas in your oven. Now layer up! Place refried beans on top of tostada, guacamole, fresh saute veggies and top with sliced tomatoes, scallions, and jalapeno cheese. Then drizzle over some sriracha aioli! Quick & Yummy!

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Yumminess Awaits You!

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Seared Pork Chops & Egg Whites

Good Morning Friends! I’m just getting a chance to share this recipe from my breakfast the other morning and I can tell you that it doesn’t disappoint. I wanted a hearty & healthy breakfast so I started emptying everything out of the fridge and whipped up some “Seared Pork Chops & Egg Whites!” I grew up eating a big breakfast every morning and as I get older it seems I now only get time to eat a big breakfast a couple times a week. Stay Tuned for more recipes @!

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Pork Chops & Egg Whites


  • 1 Package of Pork Chops
  • 1/2 cup of Chicken Stock
  • 1/2 Carton of Egg Whites
  • 1 Avocado
  • Handful of Mushrooms
  • Asparagus (cut into halves)
  • 1/2 of Red Bell Pepper (diced)
  • 1/2 Jalapeno (diced)
  • Salt & Pepper
  • White Truffle Olive Oil

Pre-heat your oven to 350 degrees. This really wasn’t a measured recipe for me! I think you should make according to how many people you are feeding. I seared the pork chops on each side for 3-5 minutes to get that golden color and transferred them to a glass dish with a 1/2 cup of chicken stock and finished in oven for 20-25 minutes depending on the thickness and desired temperature.

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Seared your Pork Chops

While the pork chops are cooking I poured half a carton of egg whites into the same pan and scrambled with mushrooms and salt & pepper. Sit the egg whites & mushrooms to the side. Cut your asparagus into halves or thirds and discard the end of the stalks. Saute asparagus, red bell pepper, and jalapeno with a splash of white truffle olive oil and salt & pepper until asparagus is tender. Now layer up your plate by plating your egg white mixture, asparagus and red bell pepper & jalapeno, seared pork chops, and top with half of a slice avocado and drizzle with white truffle olive oil! It’s that EASY & HEALTHY! icon smile Seared Pork Chops & Egg Whites

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High Protein & Good Fats

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