While pregnant with my baby, Samantha, I did not cook much at all. In fact, for the last two months of my pregnancy, I didn’t cook at all. Physically I struggled, particularly toward the end of my pregnancy. I dealt with bad asthma and legs that would not support me properly. The idea of cooking, under those conditions, stressed me. My husband prepared our meals every night. I’m blessed (and thankful) to have a husband willing to help out. It also helps that he loves to cook.
Now that I’m five weeks post partum, I’ve started cooking again. I’ll admit that I’m working on more basic recipes. With a nursing baby and little sleep, I think it best to take things slow.
As a nursing mom, I snack. A lot. I try to be good and snack on healthy foods. I’ve been eating lots of fruits, like grapes, cherries, and watermelon. However, sometimes I want junk food. I decided I should make snack that seems like a guilty pleasure but is actually not that bad for me. My solution? My recipe for Restaurant-Style Salsa with tortilla chips. The best part, other than taste, is it takes less than 10 minutes to make.
Place 1 tomato, 1/2 of a small onion, 2 teaspoons minced garlic, 1/4 cup fresh cilantro, 2 teaspoons cumin, 1/4 teaspoon salt, 2 Tablespoons fresh lime juice, and 2 cans of Rotel inside a food processor*. (I cut the tomato and onion into large pieces first.) Blend together to your preferred consistency.
*I wanted to use my food processor, but it broke. So, I used my blender instead. If you are using a blender, you may want to do this in parts. I blended together the tomato, onion, garlic, cilantro, and 1 can of Rotel first. Then I added the remaining ingredients and blended it one more time.
- 1 Tomato
- 1/2 onion
- 1/4 C. fresh cilantro
- 2 cans Rotel
- 2 tsp minced garlic (fresh or jarred)
- 2 tsp cumin
- 1/4 tsp salt
- 2 Tbsp fresh lime juice
- Place all the ingredients in a food processor and blend to your preferred consistency.
- Chill for 1-2 hours.
- Serve with tortilla chips.