I topped my enchilada bake with light sour cream, and some avocado mashed up with cilantro. I'll bet even meat eaters will like this one.
In a word- YUM. I couldn't believe how good this dish turned out, especially considering how simple it was. The recipe I used for Garden Enchilada Bake was originally designed to be vegan, but since I am a "flexitarian" and eat dairy, I just used ingredients I had on hand like cream cheese, mozzarella cheese, & organic chicken broth. This is the first recipe I have tried from the blog "Peas and Thank You," I'll definitely have to try a few others if they are all as good as this.
I topped my enchilada bake with light sour cream, and some avocado mashed up with cilantro. I'll bet even meat eaters will like this one.
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Anything is delicious when it's topped with avocado, and this meal is no exception. I got the recipe from the blog No Meat Athlete; the author posted a great Rice & Beans Five Ways series. This was the first one that I tried, and it was so good that I'll have to try the other four versions. And let's be honest, the suggestion to top this dish with avocado is what made me try the Mexican version first. I also added a serving of sauteed tofu.
This was such a good dinner. I followed this recipe almost as written, only I used a little honey instead of sugar. Served these veggies with a piece of baked salmon topped with BBQ sauce.
Roasted beets n' sweets + BBQ Salmon = yummy! Lately I have been seeing restaurant appetizers that are a french fry base with different toppings. They look delish- but are surely calorie bombs. Here is an at-home version. This has quickly become a favorite dinner in my house.
Oven Potato Chips: Preheat the oven to 400 degrees, line a baking sheet with nonstick foil & spray with cooking spray. Thinly slice 1 medium size potato per person and place in a single layer on baking sheet. Spray top of potatoes with cooking spray, season with salt & pepper. Bake for about 25 minutes, until potatoes are starting to brown. Nacho Toppings: sauteed peppers & onions vegetarian refried beans (heated up from a can) shredded mexican cheese mashed avacado sour cream salsa Once the chips are done, put them on a plate & add the "hot" toppings- beans, peppers & onions, cheese. Slide into the oven for a few minutes until cheese is melted. Remove plate with an oven mitt (it's hot!) and top with "cold" toppings. Olives are also good on this, I just didn't happen to have any when I made this batch. My mom requested that I post this dish- it's a vegetarian meal that even non-vegetarians will like. I based this on a "Healthy Tipping Point" recipe, I only made a few minor tweaks.
Ingredients: 2 medium sweet potatoes 1 can pinto beans, rinsed & drained a few handfuls chopped leafy greens (spinach, kale, etc.) 6 whole wheat tortillas jar of salsa verde a handful of shredded cheese Peel potatoes & cut into cubes. Boil for about 20 minutes or until fork tender. If using a tough green like kale, I also throw the greens in the pot to cook. If you're using baby spinach this step isn't necessary. Drain potatoes & greens, then add the beans (and greens if they're not already included). Mash the mixture with a potato masher until it's the consistency of chunky mashed potatoes. Put a scoop of the mixture in each of the tortillas, then roll up & place tortillas in a sprayed baking dish. I also line my dish with nonstick foil for easy clean up. Top with the salsa and the cheese. Bake at 375 degrees for about 20 minutes. Delicious with sour cream. Note: I made this batch with salsa verde since I picked up a jar at Trader Joe's in South Carolina. My regular grocery store, Giant, doesn't have jarred salsa verde so I use a regular can of enchilada sauce instead. Good either way. This was such a good meal, I'm a huge fan of Brussels sprouts. To save myself money and time, I usually use a bag of frozen Brussels. I simply defrost them in the microwave for a few minutes until the chill is off, then cut in half. This batch I made with leeks because I had some left over from my Spiral Path Farm delivery, but you could use onion instead to save yourself the expense of buying leeks. Served here with salmon and a piece of cornbread.
Ingredients: 1 bag of frozen Brussels sprouts 5 leeks, white & light green part only handful of walnuts olive oil, salt & pepper Preheat your oven to 400 degrees. Defrost the sprouts in the microwave for a couple minutes, then cut in half. Wash & chop the leeks. In an oven-proof skillet, heat about a tablespoon of oil over medium heat, then sautee leeks & sprouts for a few minutes until they are softened a bit, maybe 5-10 minutes. Season to taste with salt & pepper. Toss in a handful of walnuts, then move the skillet to the oven & roast for about 20 minutes, stirring halfway through. I love pizza, and making a pizza at home is a great way to use up any veggies you have in the fridge or freezer. I take some help from the grocery store and buy a ball of whole wheat pizza dough. In my store the dough is next to the "take and bake" pizzas in the prepared foods section. This is such an easy workweek meal.
This pizza was made using tomato sauce, shredded mozzarella black olives, broccoli, cooked spinach, green pepper, garlic and fresh oregano. Matt is always asking for Chinese food, but I am definitely not into the sodium laden dishes served at the local takeout place. My compromise is to make dishes with Asian flavors at home. Here is a dish that is a winner- healthy veggies & shrimp with a savory sauce. This made 2 servings.
Cabbage & Shrimp: 8 oz uncooked shrimp, peeled & tails removed 1 cup uncooked brown rice 1 head napa or regular cabbage, chopped 1 onion, chopped 1 cup low sodium chicken broth Peanut Sauce: Whisk together 1 tablespoon each of the following: creamy peanut butter reduced-sodium soy sauce honey lime juice add a few dashes of srichacha or other hot sauce Sautee the chopped cabbage & onions in a large pot in a little olive oil, season with salt & pepper. Once the veggies begin to soften, add the uncooked rice and broth. Cover & cook until the rice is done. I use instant rice, so this usually takes about 10 minutes. Add the shrimp, cooking for about 2 minutes until it's pink and no longer raw. Top with peanut sauce and serve. One of my favorite parts of the fall season is cooking with root vegetables. I peel the vegetables & cut them into cubes, drizzle with olive oil, salt & pepper, and roast at 400 degrees for about 45 minutes. Stir once or twice to prevent burning. Golden brown & crispy on the outside, soft on the inside.
Pictured here is a combination of sweet potatoes, carrots, and parsnips. I also like to use turnips or regular potatoes if I have them on hand- I didn't when making this batch. If you like things a little sweeter, you can also drizzle a spoonful of honey along with the olive oil when roasting. I never used to eat turnips or parsnips until I started the Spiral Path Farm CSA, but now they are a staple of my fall & winter diet. If you like carrots & potatoes, I promise you will like this fall veggie mix. Traditional collard greens are usually made with smoked meat like bacon or ham. In order to make this vegetarian, I tried a new meat substitute- sausage. The sausage ended up having a nice flavor and added some zing to the greens. I served this with rice & beans on the side. I'm thinking that the leftovers of this meal will be good with an over easy egg on top. Even though he didn't like the idea of soy sausage, My husband begrudgingly agreed this was pretty good.
The ingredients I used below made enough for 4 servings. 1 bunch collard greens, stems removed & chopped 1/2 medium onion, chopped 1/2 the roll of sausage style meat substitute 1 cup uncooked brown rice 1 can pinto beans, drained & rinsed olive oil, salt & pepper In a large skillet with a lid, cook the sausage in olive oil until browned, breaking up with your spatula so it crumbles like real sausage. During the last few minutes, add the onion & cook until soft. Remove sausage & onion from pan & set aside. Add the greens to the pan, then add water until they're covered. Simmer with the lid on for about an hour. During the last 15 minutes of cooking, make the rice according to package directions, except also adding the can of beans when you add the rice. Drain the water from your greens, then add the greens, sausage & onion, and a little more oil to the hot skillet. Sautee until everything is hot, season to taste, and serve. |