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Archive for the ‘Menu Plans’ Category

Just had to share this awesome recipe that is inspired off a recipe from my Whole Foods App.

Sweet Potato & Black Bean Enchiladas

Trust me this is in incredible. I thought that it might be spicy with the amount of green chiles but it wasn’t at all.  I topped it with avacado, sour cream & red salsa!  Perfection!

Ingredients:

Quickie Green Chile Sauce:

-1 Cup Vegetable Broth

-1 Tablespoon arrowroot starch dissolved in a little cold water/ or 1/2 Tablespoon Flour

-1 Cup chopped roasted mild green chiles (Canned)

-2 to 3 cloves of garlic, minced

-1 teaspoon cumin

Enchilada Filling

-1 (15 ounce) can black beans, rinsed, drained

-3 or 4 cloves of garlic

-Fresh lime juice of 1 lime/ or canned lime juice (2 tablespoons)

-2 heaping cups cooked diced sweet potatoes (I peeled, diced & then boiled mine)

-1/2 cup chopped mild green chiles

-1/2 teaspoon ground cumin

-1/2 teaspoon chili powder

-salt & pepper to taste

-2 tablespoons chopped fresh cilantro

Assembly

6-8 corn or flour tortillas (I used 6 whole Wheat Flour Tortillas)

4 ounces or more of shredded monterey jack cheese

Instructions

Preheat your oven to 350 degrees. Choose a baking dish large enough to hold your rolled tortillas side by side.

Make your Quickie Green Chile Sauce by combining the broth, arrowroot or flour, green chiles, garlic & spices in a sauce pan & heat over medium heat. Bring to a high simmer.  Simmer until thickened.  Taste test and set aside.

In the meantime, for the enchilada filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice.  Toss to coat the beans and set aside.  In a separate bowl combine the cooked sweet potatoes with the chopped green chiles, cilantro, spices.

Lightly spoon some of the quickie green chile sauce on the bottom of the baking dish.

To assemble the enchiladas, spoon the sweet potato mixture down the middle of the tortilla.  Top with some black beans.  Wrap and roll the tortilla and place at the end of the baking dish.  Repeat with remaining tortillas.  Top the rolled enchiladas with the shredded cheese.

Bake for 20 minutes or until the sauce is bubbling around the edges.  Then Savor!!!!

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I live in a region with a lot of mexican influence and one of the drinks that I have tried and not always loved is horchata. My hubby loves it and well, I found a recipe for it and it seemed so yummy sounding that I had to give it another try.  To my surprise – it was yummy, easy and my hubby loved it.  If you’ve never had it, you should give it a try.  You might just love it.

Photo Credit:  norecipes.com

Photo Credit: norecipes.com

INGREDIENTS

  • 1 cup White Rice, cooked
  • 4 cups Soymilk, rice milk or water
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon

DIRECTIONS

  1. Cook rice.
  2. Add cooked rice and soymilk to blender.
  3. Blend for 1 minute.
  4. Add sugar, vanilla, and cinnamon.
  5. Blend for 1 more minute.
  6. Strain mixture through cheesecloth or strainer.
  7. Serve over ice or enjoy warm!

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M.P.M. August 17-24

Meal Plan MondayWow, Mondays sure do roll around fast, huh?  Here’s what will be cooking for din din – keep in mind I’m on a challenge.

Monday:  Meatless Veggie Chili

Tuesday:  Shepherds Pie (sans the meat)

Wednesday:  Asian Veggie Taco with a side of steamed edamame

Thursday:  Italian Rice and Beans

Friday:  Veggie Calzones, Salad

Saturday:  Chipotle, Corn and Black Bean Stew

Sunday:  Southwestern Pasta

Today, I attempted to soak and cook my own beans in the slow cooker to freeze for later instead of buying canned.  All turned out well except for the kidney beans – I overcooked them and they came out mushy!  But my black beans and pinto beans were made it out okay.  This is a healthy and money saving way to eat beans.  I think I’ll do a post about this coming soon.

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Meal Plan MondayI wrote a few post back that I have been feeling the need to change some of mine (our) eating habits.  I have been wanting to eat less meat and more veggies.  Also, hubby asked if our dinners could be lighter as opposed to a heavier 3 item meal.  That thinking has led me to researching new recipes that have zero meat, less dairy and more veggies.  I’m excited about the new ideas I have come across.  They seem to be simple and delicious!!!

Sunday:  Vegetarian Stir Fry w/ Brown Rice

Monday: Rustic Bread and Eggplant Lasagna, Salad

Tuesday:  Sweet Potato Burritos, Green Beans

Wednesday:  Dinner with mom’s group

Thursday:  Meatless Chili, Sourdough Bread

Friday:  BBQ at a friends – I’m bringing a salad

Saturday:  Homemade calzones, salad

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Crunchy Homemade Granola

Granola on plateIf you’re a fan of granola, then here’s an easy and tasty recipe. Granola is a yummy and healthy option for either breakfast or as a snack. You can eat it up by itself, with yogurt, milk or even ice cream – I like them all!!!

Ingredients:

  • 3 1/2 cups rolled oats
  • 1/2 cups coconut flakes
  • 3 tbs. flax seeds
  • 3 tbs. sesame seeds
  • 3 tbs. sunflower seeds
  • 1/2 – 3/4 cups mixed nuts (depending on if you like granola nutty and crunchy)
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 2 tbs. honey
  • 1 tbs. pure maple syrup
  • 2 tsp. vanilla extract
  • 2 cups mixed dried fruit
  • Add anything else you think would taste yummy.  I’ve added chocolate chips before.

Preheat Oven to 375 degreesGranola on counter

Line baking sheet with aluminum foil

Mix all ingredients (except fruit)

Stir Well

Spread evenly over baking sheet

Bake 20 minutes.  Stirring every 10 minutes.  Place on bottom rack in oven.

Let cool completely in pan.

Stir in fruit.

Enjoy!!!

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Meal Plan Monday We spent a few days at the beach this past week and am so glad to be home.  And even more glad to be able to have some home cooked meals to eat.  I never thought I would say that since I loved to eat out and not have to cook, but I am now so aware of how eating out often makes you feel physically and financially.  I think you appreciate your food so much more when you prepare it in love and then savor the flavors and time with your family.  Here’s what will be cooking at my house for dinner and I’m looking forward to it.  Happy Eating!

Sunday:  Sloppy Joes, Southwest Mac & Cheese

Monday:  Lasagna Roll Ups, Salad

Tuesday:  Quesadillas, Glazed carrots

Wednesday:  Kosher Hot Dogs, Baked Beans

Thursday:  Pasta Primavera, Salad

Friday:  BBQ Chicken, Mashed Potatoes, Green Beans

Saturday:  Burritos w/ ground turkey, corn casserole

Sunday:  Calzones with homemade crust, Salad

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Meal Plan June 8-14

Meal Plan Monday Another week already!  I have some of the same items on this week’s menu from last week because those specific items didn’t get made.  Next week I am going to attempt to plan 2 weeks in advance – my good friend convinced me of the benefits, so with much planning I will make the effort.  Eat well!

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Monday:

Breakfast:  Sourdough Pancakes

Dinner:  Pasta Bake w/ mushrooms, ricotta cheese and marinara; salad

Tuesday:

Breakfast:  Cereal

Dinner:  Sloppy Joes, Creamed Potatoes & Peas

Wednesday:

Breakfast:  Bagels

Dinner:  Quesadillas

Thursday:

Breakfast:  Banana Nut Bread

Dinner:  Fried Chicken, Mashed Potatoes, Peas

Friday:

Breakfast:  Breakfast Tacos

Dinner: Beef & Broccoli w/ rice

Saturday:

Breakfast:  Omelets  

Dinner:  Chicken & Sweet Potato Burrito, Green Beans

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