Zupas Garden Chowder

Ingredients

• 3 TBS butter
• 2 medium zucchini, diced
• 1 medium onion, diced
• 2 T fresh parsley, chopped
• 2 T fresh basil, chopped
• 1/3 Cup flour
• 3 Cups chicken broth
• 1 tsp lemon juice
• 2-3 tomatoes, diced
• 1 can (12 oz) evaporated milk
• 1 can (14.5 oz) corn
• 1/3 Cup Parmesan cheese, grated
• 2 Cup cheddar cheese, shredded
• 1 tsp kosher salt
• 1 tsp freshly ground pepper

Preparation

Over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender.
Add flour, stir until vegetables are coated. Slowly add chicken broth and lemon juice. Bring to a boil.

Add tomatoes, milk and corn. Reduce heat; cover and simmer for five minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Season with salt and pepper.

Black Bean and Spinach Enchiladas

We ate these for dinner last night and LOVED them.

*for sauce*
3 C veggie broth
1/4 C tomato paste
1/4 C flour (can use whole wheat)
2 T cooking oil (can use coconut oil)
2 t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
salt/pepper to taste

*for enchiladas*
15 oz. can black beans, rinsed and drained
1 1/2 C corn (frozen, thawed)
6 oz. spinach
1/3 C cilantro, chopped
6 green onions, thinly sliced
2 t cumin
3 C shredded three cheese blend (or pepper jack or some kind of mexi cheese)
8 tortillas (can do whole wheat or flour, go big or use smaller and make more)

To make the sauce, heat oil over medium heat in saucepan. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to boil. Reduce to simmer and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

Saute spinach in some oil over medium heat for 1-2 minutes until slightly wilted. In large bowl, combine beans, 2 C cheese, spinach, corn, green onions, cumin, and cilantro. I added a little more cumin. I wanted some spice.

Heat oven to 375. Pour a small amount of enchilada sauce in bottom of 9X13 dish. Fill tortillas with enchilada mix, roll and put in pan. Pour the rest of the sauce over the prepped enchiladas then sprinkle with remaining cheese.

Cook about 30 minutes or until warmed through and enjoy!


Found this recipe online somewhere but not sure where.