Category Archives: Entrée

Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake — Biting Life #recipe #casserole #healthy

 

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

Asian BBQ Meatballs — Biting Life #bitinglife #recipe #meatballs #asian #bbq #asianbbqsauce

 

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!

Slow Cooker Chicken with Sun-dried Tomatoes and Artichokes

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!

Warm Orzo Salad with Spicy Broccoli

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

 

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 Buns

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!

Tomato-Alfredo Bowtie Bolognese

Tomato-Alfredo Bowtie Bolognese

Tomato-Alfredo Bowtie Bolognese

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves 4):

1 box bowtie pasta

1lb lean ground beef

4 cloves garlic, minced

salt

1/4 tsp ground pepper

1 tbsp butter

2 tbsp flour

1 cup fat-free milk

1 cup parmesan cheese

dash of cayenne pepper

2/3 cup tomato sauce

red pepper flakes

dried parsley (or fresh if you have it)

 

Directions:

Cook pasta according to package directions.

In a large pot, cook beef and garlic over medium-high heat with canola oil.

Meanwhile, make the Alfredo sauce.

Melt the butter in a small saucepan over medium heat.

Turn the heat down to low and add flour. Start whisking immediately, and continue for about 1 minute.

Slowly (very slowly) add milk to the flour mixture, whisking continuously for about 3 minutes.

Add parmesan cheese to the pan and continue whisking until sauce thickens up.

Turn off the heat and add salt, pepper, and cayenne.

Mix together the pasta, tomato sauce, Alfredo, red pepper flakes, and parsley into the pot with the beef.

Add more salt if needed.

Serve immediately and enjoy!