Black Bean and Quinoa Enchilada Bake

 

Recipe from: Two Peas & Their Pod

Ingredients (serves 6):

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note: This recipe freezes well!

Asian BBQ Meatballs

 

(recipe by: Miranda Mowbray, Biting Life)

Ingredients (serves 4 as a side):

3/4 cup honey barbecue sauce

2 tbsp sriracha hot sauce

3 tbsp soy sauce

2 tsp sesame oil

16 frozen meatballs

Directions:

In a bowl, mix together all of the ingredients except the meatballs.

Place the meatballs and the sauce in a saucepan over medium heat; stir to cover the meatballs.

When sauce starts to bubble, turn down to low and stir occasionally; cook for ~5 more minutes.

Serve immediately and enjoy!

The Most Amazing Tomato Salsa You’ve Ever Had

Oh man…this salsa. This salsa is so good. It’s so good that I’m actually nervous about sharing this recipe with you guys. It’s practically a state secret. The funny part is that the recipe is actually pretty basic — no chunks of mango or even a few corn kernels in this baby. This salsa is classic. In the best way possible. One taste of this? And you’ll never choose store-bought again.

My mom used to make this salsa all the time when I was growing up. Camping? Family gatherings? Cookouts? Chilling by the pool? This salsa was there for it all. I used to begher to make it even more often than she did, because it’s seriously THAT GOOD.

But now that I’m an adult and living by myself, it’s been a really long time since I’ve actually had any. So when a craving hit last night, I asked my mom for the recipe and went to work whipping up a batch immediately. And, oh my god, it was such a good idea. 

 

(Recipe by: Miranda Mowbray)

Ingredients (makes ~4 cups):

2 cloves garlic, minced

1 tsp lime juice

2/3 cup fresh cilantro, minced

1/2 small red onion, minced

kosher salt, to taste

7 roma tomatoes, diced

Directions:

Mix the garlic, lime juice, cilantro, onion, and salt together.

Add the diced tomatoes; stir to combine.

Add more salt if needed.

Enjoy with tortilla chips immediately.

(stays fresh in the fridge, in tupperware, for about 4 days)

Slow Cooker Chicken with Sun-dried Tomatoes and Artichokes

Slow Cooker Chicken with Sun-dried Tomatoes and Artichokes

Ingredients (serves 4):

Sun-dried tomatoes, drained (6-8 oz.)

Artichokes (6-8 oz.)

3 cloves garlic, minced

2 lbs chicken breast

cream of chicken soup (10 oz.)

chicken stock (2 cups)

salt and pepper

garlic powder

ground basil

4 cups cooked rice

Directions:

Blend together tomatoes, artichokes, and garlic. Put tomato mixture in slow cooker with 2lbs raw chicken breast.

Add cream of chicken soup, salt, garlic powder, and basil.

Cook on low for 7 hours and 15 minutes.

Serve over rice. Enjoy!

Chicken Enchilada Corn Chowder

This recipe has quickly become one of my favorite winter meals to make. I love cooking soup in the winter, because it’s so easy and usually pretty cheap.

So far I’ve made this soup three times in the past month! It’s probably one of, if not the, best soups I’ve ever come up with. It also reheats really well, so I’m going to make a big batch of it today and eat it for my lunch all week 🙂

{Recipe by: Miranda Mowbray}

Ingredients (makes 4 servings):

40 oz. chicken broth (I used a combination of 16oz. chicken broth + 24oz. homemade veggie stock)

28 oz. canned green enchilada sauce (or use homemade)

4 oz. canned green chilies

1 tbsp of ground cumin

1 tbsp of chile powder

1 tsp of onion powder

1 tsp of garlic powder

salt and pepper, to taste

2.5 cups shredded chicken breast

1.5 cups cooked white rice (3/4 cups dry)

2 cups frozen yellow corn

8 oz. (1 block) fat-free cream cheese

Directions:

In a large soup pot, mix together the chicken stock, green enchilada sauce, and green chilies, bring to a boil.

Reduce to a simmer and add all of the spices, chicken, and rice.

Let simmer for about 10 minutes, then add frozen corn and cream cheese.

Bring to a low boil and cook until cream cheese has completely melted, stirring occasionally to combine.

Enjoy!

Spinach Egg Drop Soup

 

Spinach Egg Drop Soup

(Teenage Taste’s recipe)

Ingredients:

• 4 cups low sodium chicken broth
• ¼ cup water
• 2 tablespoons cornstarch
• 4 cups fresh baby spinach, lightly packed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 whole eggs + 2 egg whites
• 1 tablespoon soy sauce
• ¼ cup grated Parmesan or Pecorino Romano cheese
• ¼ teaspoon ground black pepper

Directions:

• Heat a large pot over medium heat and saute the garlic in the olive oil for 2-3 minutes.  Add spinach and turn heat to low; cook until spinach wilts.
• Add chicken broth and season with soy sauce, 2 tablespoons cheese, and black pepper.  Mix together the water and cornstarch to form a slurry; stir into the chicken broth.
• Bring soup to a boil.  While waiting for soup to boil mix together the eggs, egg whites, and remaining cheese.  Once boiling turn off heat and add slowly add the egg mixture. After 30 seconds you may stir.  Allow soup to sit for 5-10 minutes and serve.

Warm Orzo Salad with Spicy Broccoli

 

Warm Orzo Salad with Spicy Broccoli

Ingredients:

• 1 cup uncooked orzo pasta (or any grain you want to substitute)
• 1 huge head fresh broccoli, cut into small florets
• 1 large onion, diced
• 1/2 cup non-fat yogurt
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper
• Salt and pepper
• Olive oil

Directions:

• Cook orzo pasta according to package directions; drain and set aside.
• While the pasta is cooking, sauté onions and broccoli in olive oil until tender over medium heat (at least 10 minutes).
• When broccoli is done, add spices and salt and pepper; stir to combine. Mix in the yogurt in with the broccoli and remove from heat.
• Combine broccoli mix and orzo together until combined and creamy. Serve hot… Enjoy!

Vegetable Curry

 

Vegetable Curry

(adapted from the recipe in the Peas and Thank You Cookbook)

Ingredients:

• 1 tsp minced garlic
• 1 cup asparagus spears, trimmed and cut into 2-inch pieces
• 1 cup small cauliflower florets
• 1 cup sliced mushrooms, cut into bite-size pieces
• 1 tbsp curry powder
• 3/4 cup coconut milk

Directions:

• Sauté garlic in a skillet over medium-high heat. Let it cook for 2 minutes, then add cauliflower and asparagus. Cook for 5 minutes, then add mushrooms. Cook for 3 more minutes. Drain vegetables in a colander.
• In the same skillet, heat curry powder and coconut milk over medium heat until simmering. Add vegetables and simmer for 3 more minutes, letting vegetables absorb the mixture. Remove from heat… Enjoy!

Turkey Meatballs with Barbecue Sauce

 

Turkey Meatballs with Barbecue Sauce

(Ginger Snap Girl’s recipe)

Ingredients:

• 1 pound lean ground turkey
• 1 egg, lightly beaten
• 3/4 cup whole wheat breadcrumbs
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 cup finely diced white or sweet onions
• 2 tablespoons finely chopped fresh flat leaf (Italian) parsley
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup barbecue sauce (I used Kraft’s Honey Barbecue)

Directions:

• Preheat oven to 350˚.  Line 2 baking sheets with foil and spray with non-stick cooking spray.
• In a large bowl, combine all ingredients except barbecue sauce and gently mix together until fully combined.  Using a small cookie scoop or a tablespoon, portion out 1 1/2 inch size meatballs and gently roll them between your hands to round them out.  Place on baking sheets about 1 inch apart.  Bake for 8 minutes and turn meatballs using tongs.  Return to the oven and cook for an additional 6 minutes.  Remove sheets from oven and lightly brush each meat ball with 1/4 cup of the barbecue sauce.  Return to oven and cook for an additional 5 minutes.
• Warm the remaining 3/4 cup of barbecue sauce in small saucepan or in a small bowl in the microwave.  Serve immediately.

Turkey Buns

 

Turkey Buns

(recipe by Miranda Mowbray)

Ingredients (makes 16 buns):

1/2 pound lean ground turkey

3 garlic cloves, minced

Canola Oil

1 jalapeño, de-seeded and finely minced

Salt and pepper

Chili Powder

1/2 cup light sour cream

1/4 cup Mexican blend shredded cheese

2 packages reduced-fat crescent rolls (8 rolls per package)

Directions:

Preheat oven to 375˚F.

Cook garlic until fragrant in canola oil in a sauté pan over medium-high heat.

Add jalapeño to the pan and stir, cooking for 2 minutes.

Add ground turkey to the pan and cook (about 7 minutes), breaking up into small pieces with a spatula.

Season meat with salt, pepper, and chili powder.

Get rid of any juices that have collected in the pan, then add the sour cream and cheese; stir until combined.

Line a baking sheet with tinfoil and prepare with cooking spray.

Open crescent roll packages and spread them out individually on the pan.

For each roll, place about 1 tbsp of the ground turkey mixture on the big side and spread it around a little bit.

Roll up the rolls into a crescent shape, according to the package directions.

Bake for about 11-13 minutes, or until golden brown on top.

Enjoy!