Cheese and Ham Empanadas #WeekdaySupper

Cheese and Ham Empanadas #WeekdaySupper

Today, I want to share with you a fast, easy, delicious and perfect #WeekdaySupper; empanadas are maybe not something you think about it when is dinner time, but they are perfect to make especially when you want something fast and simple during dinner time.
Made with Masa Harina, completely gluten free, the flavor is different to anything you’ve tried. The variation I made today, with grated mozzarella cheese and ham, two things am sure you have in the fridge right know, is the most common you will find because those are two basic ingredients in almost every household.
Serve them hot or at room temperature, with a side of salad or leftover tomato sauce, the same you use for spaghetti.
You can Serve the empanadas with anything you like, am sure your family is going to enjoy this different and delicious dinner.


  • 2 cups Masa Harina
  • 1 teaspoon Achiote powder
  • 1 teaspoon garlic powder
  • 1 1/4 cup warm water
  • 1 teaspoon salt
  • 2 cups grated mozzarella cheese
  • 1 cup ham strips
  • Enough oil for frying.


Have the oil any kind, except olive oil, in a heavy bottom pot and heat in medium heat to reach 325 degrees.
Mix water and achiote powder, add to the Masa Harina, salt and garlic powder, mix, the add the water mixture little by little until all the dough is moist and soft, if you see the is to dry add a little water and if it is to soft almost watery add more masa harina.

cheese and ham empanadas instructions

Divide the dough in balls, and using a plastic bag cut in half and a big plate, place the ball in the center of the plastic, cover with another piece of plastic and press with the plate to form the tortilla.

Add some cheese and ham in one of the sides and them close to form the empanada with the other side of the tortilla.

cheese and ham empanadas instructions 2

Fry until golden brown, both sides of the empanada, about 5 minutes. Place 3 at a time, so the oil don’t get to cold. You can see the difference of color from one cook and the other one not ready.

Serve with a side of your favorite salad, sauce or salsa.

This recipes makes 14 empanadas.

Preparation time: 15 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Lineup for the week 4/27 – 5/1:

  1. Monday – Chicken Verde Enchiladas by The Redhead Baker
  2. Tuesday – Salt Roasted Salmon with Strawberry Salsa Wrap by Lifestyle Food Artistry
  3. Wednesday – Chicken Flautas by Palatable Pastime
  4. Thursday – Cheese and Ham Empanadas by Basic N Delicious
  5. Friday – Carolina Pulled Pork and Blueberry Cole Slaw Wrap by Nik Snacks

Sunday Supper Movement

Tilapia Fries with Chipotle Mayonnaise #WeekdaySupper

Tilapia Fries With Chipotle MayonaiseThese perfect, crispy and delicious little fish bites, are a great alternative to your everyday fish sticks. What’s most important is that they are 100% homemade.
This is a different alternative to the everyday #WeekdaySupper and of course is delicious, fresh and I know your kids are going to love it.
The sauce is a simple chile chipotle mayonnaise, and of course is a little spicy. But oh my, it is so delicious to use as a dip. It is perfect to put on the kiddos lunch box, take to work or just have it as an afternoon snack.
I hope you like them and enjoy!


  • 1 pound of Tilapia filets cut in chunks
  • 2 cups flour
  • 1 cup breadcrumbs
  • 4 eggs
  • Salt and pepper
  • Enough Oil to fry the fish
  • 1 cup of mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cilantro finely chopped
  • 1 Chipotle pepper in adobo
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • salt, to taste


fish fries 1

Cut the tilapia filets in steak fries like, you know like the potato.

fish fries 2

In a bowl or container beat the eggs with salt and pepper and in another container mix flour, breadcrumbs, salt and pepper. And don’t forget to start heating the oil in a heavy bottom pot, at 325 degrees F.

fish fries 3

Now let start doing the coating, is super easy just like a 1,2,3, method. 1 Fish in flour mixture. 2 Fish in egg. 3 Fish in flour mixture again, and repeat one more time.

fish fries 4

Once the two coating of breading are ready, let start frying this fish, add some pieces not all the pieces and fry until golden brown, it takes about 5 minutes total. Don’t place to much fish to the oil otherwise it will lower the temperature and it will not cook the fish properly.

For the Chipotle Mayonnaise, just mix in a bowl all the ingredients, I like little pieces of chipotle pepper, that is why for this mayonnaise in particular I don’t like to use the food processor.

Preparation time: 15 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

And for more delicious ideas check out more #WeekdaySupper recipes here

Monday – Sweet and Spicy Thai Squash by Curious Cuisiniere
Tuesday – Gluten Free Zucchini Lasagna by Momma’s Meals
Wednesday – Tilapia Fries with Chipotle Mayonnaise by Basic N Delicious
Thursday – Miso Pumpkin Chili by Nik Snacks
Friday – Crockpot Creamy Chicken & Broccoli Soup by The Foodie Army Wife
Sunday Supper Movement

Tuna with Rice for #WeekdaySupper

tuna with rice #weekdaySupperYou all know I love simple and easy recipes, specially for weekdays, and this one is not exception.
This tuna with rice is made with canned tuna and leftover rice, because in my house we always have leftover rice, is perfect for a quit dinner and you can also eat it cool as a salad, because the tuna taste good hot or cool, and my family love anything with rice so this is right out our alley.
So I hope you like and enjoy this recipe as much as we do.


  • 3 cups of cook white rice
  • 1 can of tuna preferably in water
  • 1 small bag of frozen peas
  • 2 cups of sheered carrots
  • Salt and pepper to taste
  • 4 tablespoons low sodium soy sauce
  • 1 teaspoon of oil


  1. Heat the oil in a pan and add the rice, tuna , carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.
  2. Serve with a side of salad, or vegetables.

Yields 4 servings.

Preparation time: 5 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

Sunday Supper Movement
For more ideas check out this week recipes.

Shrimp Grilled Cheese Sandwiches from Pescetarian Journal

Tuna with Rice from Basic N Delicious

Vegetarian Wet Burritos from Shockingly Delicious

Asian Lettuce Wraps from Noshing With The Nolands

Crispy Chicken Tortilla Rollups from The Weekend Gourmet

Tomato and Peppers Frittata #weekdaysupper

tomato and peppers frittataI’m very happy to share this recipe, very simple but full with vitamin C and super healthy.
We are trying more healthy food in my family and I always try to make simple, delicious food, specially for my kids because they are a little picky when it comes to food.
And I make this frittata with egg whites lower calories and fat, a different approach to the classic, different but delicious and I sure your family will enjoy it too.


  • 8 egg whites
  • 3 cups tomato cherry in have
  • 2 cups red bell peppers Julianne
  • 1/2 cup minced onion
  • Salt and pepper to taste
  • 1 teaspoon butter


  1. Cup tomatoes, peppers and onions in a little oil, let it cool then mix with the egg whites add salt and pepper.
  2. In a pan on medium heat melt the butter pout the egg mixture cover with a lit and cook for 8 minutes.
  3. Check the center to make sure the it is completely cook.

Serve immediately.

Yields 8 servings.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

Sunday Supper Movement
Need weeknight dinner ideas? Be sure to check out this fabulous lineup for this week!

Monday – A Kitchen Hoor’s Adventures – Roasted Red Pepper and Quinoa Enchiladas

Tuesday – Hip Foodie Mom – Four Cheese Leek and Mushroom Pizza

Wednesday – MarocMama – Chicken Tajine with Tomato Jam

Thursday – Basic N Delicious – Tomato and Peppers Frittata

Friday – Meal Planning Magic – Turkey, Vegetable and Barley Soup


Avocado Pesto PastaIf you are looking for an easy, healthy and delicious recipe to start you weekend, I have it for you.
This is the most delicious pesto you’ll ever try, it become you must have for now on and is so rich and soft in flavor the even your kids will love it.
Made with avocados, this is a better for you pesto, lest calories and fat, no oil needed, fresh ingredients are always better for your family, lets talk pasta, you can used any kind, but I recently discover Quinoa Pasta, witch is gluten free and low in fat and calories, so as I said before use any kind you like for this dish but as always Enjoy.


  • 1 pound of Pasta
  • 3 avocados
  • 3 cups cilantro
  • juice of 1 lemon
  • 1/2 cup hold almonds
  • 1 small garlic clove
  • 1/3 cup Parmesan cheese
  • salt and pepper to taste


  1. Cook pasta according package directions.
  2. While the pasta cooks, in a food processor or blender add all the ingredients, process or blend until well incorporate.
  3. After the pasta is cook, mix with the pesto and serve.

Yields 6 servings.
Serve with a side of green salad or steam vegetables.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

Sunday Supper Movement

Make sure you check out this week’s other easy #WeekdaySupper recipes!

Tuesday :: Roasted Red Pepper, Tomato and Bacon Soup from The Girl In The Little Red Kitchen
Wednesday :: Lentil-Mushroom Ragu from Foxes Love Lemons

Thursday :: Slow Cooker Chicken Cacciatore from Noshing With The Nolands

Friday :: Avocado Pesto Pasta from Basic N Delicious

Chicken Fajitas #WeekdaySupper

Chicken FajitasI’m so happy to be back after that long break, we had an awesome time with the family and enjoy some quality time together.
And for this #weekdaysupper I have for you the most easy recipe ever, this fajita recipe is delicious, easy and super economical, and because I know how busy everybody is right now I just have to share it with you all.
Take a look to the ingredients and see if you can make this tonight, I know the you still have some turkey or chicken leftover.


  • 2 cups leftover chicken or turkey cook.
  • 1 onion cut in Julienne
  • 1 red bell pepper cut in Julienne
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste.
  • 6 corn tortillas
  • Cilantro to garnish


Heat a pan to medium heat, add little oil, cook onion and pepper for 3 minutes, then add the chicken, W sauce, salt and pepper, mix well and let it cook for 3 more minutes.
In the meantime place the tortillas is the microwave to warm them for 1 minute.
Now you can star assemble the tacos, just by putting some of the mixture in each tortilla and sprinkle some cilantro.

Yields 6 portions or 3 servings.

Preparation time: 10 minutes
Cooking time: 6 minutes
Level of the recipe: Easy

Monday – Mess Makes Food – Twice Baked Butternut Squash
Tuesday – Cindy’s Recipes and Writings – Cranberry Chicken
Wednesday – La Cocina de Leslie – Caldo de Camarón (Mexican Shrimp Soup)
Thursday – Basic N Delicious – Chicken Fajitas
Friday – Shockingly Delicious – Mac ‘n Cheese Impossible Pie
Sunday Supper Movement

Chickpeas And Chicken Stew #WeekdaySupper

Chickpeas and chicken stewLast week of october and we haver warm cozy and delicious food for you, easy to make and perfect for every nigh meal.
This recipe is super simple, something the you can make in just 30 minutes, yes 30 because I know how stressful and tired it is to cook elaborated meals, during the week.
This stew is perfect to complement rice or salad, is low in fact and use natural tomato juice, no worries is super simple to make, I’m sure you’re going to love it.


  • 1/2 cup chopped onion
  • 2 garlic clove mince
  • 3 carrots chopped
  • 1 can 14 ounces chickpeas, drained and rinse
  • 1 pound boneless, skinless chicken tight in chunks
  • 4 medium ripe tomatos
  • 1 tablespoon ketchup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oil (any kind)
  • Salt and pepper to taste


  1. Heat the oil and add the onions and garlic, let it cook for 2 minutes, add the chicken cook for 5 minutes, in a food processor or blender, blend the tomatoes, skin and everything, add the tomato juice to the chicken with carrots and chickpeas, mix in the spices and the ketchup, lower the heat and cook for 23 minutes.
  2. This stew is ready to eat when the chicken is completely cook and soft.
  3. You can use chicken breast, add some parley or cilantro at the end for freshens.

Makes 6 servings.

Preparation time: 10 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Sunday Supper Movement
Check out more delicious ideas here:

Supper For A Steal – Spinach and Mushroom White Pizza
Cindy’s Recipes and Writings – Shrimp and Crab Cakes
Basic N Delicious – Chickpeas and Chicken Stew
Adriana’s Best Recipes – Fideo Mexican Style
Hip Foodie Mom – Asian Pulled Pork Brown Rice Bowl

Spaghetti With Mushroom Sauce #WeekdaySupper

DSC_0007-2This is a recipe inspired by my pantry, yes pantry you read it right, well the history is very simple, I was doing some cleaning one day and I came across cans of tomato and mushroom, I was a little worry because I try to buy fresh products and don’t remember when I buy those. But of course I was going to use them and what better way the in a sauce, my daughters love pasta and this sauce is just what you need when you don’t want any type of meat.
So I create this easy recipe with pantry items the I know you have in your house and just like me make this delicious sauce and impress your family with something different that day for dinner.


  • 1 can 14 oz diced Tomato
  • 2 cans 4 oz each slice mushroom
  • 1/4 cup ketchup
  • 2 tablespoons tomato paste
  • 1 onion julienne
  • 2 mince garlic cloves
  • 1 teaspoon oil
  • 1 cup pasta water
  • 1 pound pasta
  • 1/2 cup chopped basil
  • salt and pepper to taste


Cook the pasta according to package directions, I used Fusilli but you can use wherever you want.

Heat a pan to medium low heat, add oil, onion and garlic, cook until onion is soft, add the can of tomato, drain and rinse the mushroom and add to the pan, add the rest of the ingredients except the basil, this one is better at the end, cover and cook for 5 minutes.
Drain the pasta mix with the sauce sprinkle some parmesan cheese and serve immediately, serve with a side of salad (optional).

This recipe makes 6 servings.

Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

Sunday Supper Movement

For more ideas to make delicious #weekdaysupper check out this recipes.

Monday – The Hand That Rocks The Ladle – Linguine with Clam Sauce
Tuesday – Cookin’ Mimi – Barbecue Jack Chicken
Wednesday – Noshing With The Nolands – Lentils Ole
Thursday – Basic N Delicious – Spaghetti with Mushroom Sauce
Friday – Granny’s Down Home Sassy Southern Cooking – Sassy Sausage Jambalaya

Chicken Fried Rice #WeekdaySupper

Chicken Fried RiceLike I always promise this week #weekdaysupper is a simple recipe that can be made with leftovers rice and rotisserie chicken.
This is my version of a chinese classic in Costa Rica and I love it, it was my go to dish when I did not have time to cook.
A complete meal that only need a good salad, because you will feel very full with this.
A fast and simple fried rice my personal option even for a party, and the addition of carrots give it a nice crunch.
Hope you enjoy.


  • 3 cups of  cook white rice
  • 2 cups of rotisserie chicken in bite side pieces
  • 1 cup green onion chopped
  • 2 cups carrots minced
  • 6 tablespoons soy sauce
  • 1/2 teaspoon of salt
  • 1 tablespoon sesame oil


Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minutes.

Put a lid on and let this delicious rice rest for a minute.
Serve with a side of salad or just like this.

Yields 6 servings.

Preparation time: 10 minutes
Cooking time: 6 minutes
Level of the recipe: Easy

Sunday Supper Movement

 More ideas from this amazing group for you to make this week.

Monday – Mama’s Blissful Bites Watermelon and Mint Salad
Tuesday – Eat, Move, Shine Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives
Wednesday – Shockingly Delicious – Wedge Salad
Thursday – Basic N Delicious – Chicken Fried Rice
Friday – Cravings of a Lunatic – Farmers Market Salad

Salmon Tacos #weekdaysupper

DSC_0011-4My goal always is to make delicious and super easy recipes so you can enjoy with the family.
This week is not different for my #weekdaysupper recipe I choose to make a healthy taco with salmon and spinach salad, yum, a great combination and better way to shake up your tuesday night, I’m sure this would be a new favorite in your house.
Fast and easy to make with every day ingredients, good for you and your family, a twist on a classic pack in flavor.


  • 8 oz Fresh Salmon
  • 8 corn tortillas
  • 4 cups baby spinach
  • 1 cup cherry tomatoes in half
  • 1/2 cup chopped cilantro
  • Lemon for the fish (optional)
  • Salt, pepper and old bay seasoning to taste
  • 1 teaspoon of Avocado oil (or use canola or vegetable oil)
  • 2 tablespoons of your favorite dressing I use fat free ranch.


DSC_0004Heat the oil to medium, cut the salmon lengthwise about 8 pieces and season with salt, pepper and old bay seasoning, add 4 at a time and cook for 3 minutes on each side.
Place the tortillas in a damp paper towel and heat in the microwave for 45 seconds.
In a bowl add the spinach, cilantro , cherry tomatoes and dressing, mix until combine.

Now everything is ready to make your tacos, just place a piece of fish in the tortilla and some salad, and you will enjoy the most delicious taco ever, you can alway drizzle some lemon juice .

This recipe makes 8 tacos.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

And for more ideas check out this week recipes.

Monday – Cravings of a Lunatic – Farmer’s Market Pasta
Tuesday – Basic N Delicious – Salmon Tacos
Wednesday – Noshing With The Nolands – Baked Lemon Sole with Parmesan Crust
Thursday – Shockingly Delicious – Healthier Santa Fe Frito Pie
Friday – Hezzi-D’s Books and Cooks – Jalapeno Popper Quiche
Sunday Supper Movement