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.

Pesto Pasta

16 oz. Pasta
2 bunches Basil, chopped (one bunch is about .75 oz.)
1/3 C Olive Oil
1 head (16 cloves) garlic
1/2 C Pine nuts
Sat and Pepper
Cook Pasta
Place basil, olive oil, garlic, and pine nuts and process until smooth.  Add salt to taste.
Combine pesot sause with hot cooked pasta

Tomato Garam Masala with Garbanzo Beans

4 C Cooked Rice
1 Bell Pepper, chopped
1/2 Onion Diced
3 Tbs Olive Oil
1 tsp. Garam Masala
1 tsp. Curry Powder
1 tsp. Sugar
1 28-oz. can of crushed tomatoes
1 15-oz. Can Garbanzo Beans Drained and rinsed
Salt

Saute Pepper and onion in oil.
On reduced heat, add garam masala, curry powder, and sugar.  Saute for 2 minutes
Add tomatoes and garbanzo beans.  Turn up heat and cook sauce until hot.
Reduce heat and simmer 10 minutes.
Add salt to taste.
Serve over rice.

Mexican Stuffed Peppers

1 c Uncooked Brown Rice
2 C Vegetable Broth
4 Green Bell Peppers
2 Tbs. Olive Oil
1/2 Onion, diced
1 4 oz Can Diced Green Chilies
1/2 C Salsa
1/2 C Frozen Corn
1/2 vegan Cheddar Ch.
1 tsp. Salt
1 can drained black beans

Preaheat oven to 425
Cook rice in Vegetable Broth.
Cut peppers in half and remove stems and seeds.
Place in baking dish and cook uncovereed for 25 minutes.
Saute onion in oil.
Add green chilies, salsa, corn, cheese, salt, black beans, and rice
Stuff mixture in peppers and bake for 10 minutes more

Roasted Sweet Corn and Tomato Soup

Recipe by Our Best Bites, inspired by the Sussman Brothers
3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish
Preheat oven to 400 degrees.
Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.
Nutritional info for 4, 1 1/2 cup servings:
Calories: 168
Carbs: 24 g
Protein: 8 g
Fat: 7 g

Substitute vegetable broth for chicken. 

Cauliflower Soup

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

 

From some website called cullinary queen bee

Herb Crusted Pork

Herb Crusted Pork

from James Ellsworth

1 lb. red potatoes
1 lb. sweet potatoes
2 T. horseradish
1/2 t. salt
1/2 t. pepper
1/4 C. melted butter

1/2 C. breadcrumbs
1/3 C. fresh basil
3 T. olive oil
1/2 T pepper
1 t. salt
3 T. thyme
1 1/2 lb. pork tenderloin.

Peel and slice sweet potatoes. Leave skin on red potatoes. Place them in large bowl with butter and next 3 ingredients. Toss gently. Place red potatoes on lightly greased pan. Bake at 425 for 20 minutes then remove. Stir together bread crumbs and next 5 ingredients. Moisten pork with water and press crumb mixture onto pork. Place on center of pan with potatoes sides. Bake for 45 minutes. Tent with foil after first 25 minutes.

Pizza Sauce

Basic Pizza Sauce

San Marzano tomatoes are traditionally used in Neapolitan pizza sauce. I use whatever I have on hand and it still turns out good.

2 T. Ex virgin olive oil.
5 garlic cloves, minced
28 oz. San Marzano tomatoes
1/2 t. salt
1/2 t. dried oregano
1 small can tomato sauce

Heat oil in medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt and oregano into garlic mixture; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.

Makes enough for "Pizza crust a la Cooks"

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

recipe by Ourbestbites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream, guacamole, or this dressing.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Chicken Pot Pie

Top and Bottom Pie Crust
1 Can Cream Potato Soup
1 Can Cream of Chicken Soup
1/2 C Milk
2 C Chicken, Cooked and Cubed
1/2 tsp Pepper
16 oz Bag of Frozen Mixed Veggies
Mix all together and put in pie crust.  Slit top crust and cover edges with foil.  Bake 1 hour at 375.  Remove foil and bake until brown. 

Chicken Stroganoff

1 1/2 lbs Chicken Breast
2 T Oil
2 C Sliced Mushrooms
2 T Flour
1 1/2 C Chicken Broth
1 Can Cream Mushroom Soup
1 T Sugar
1 C Sour Cream
1 tsp Red Wine Venegar
1 tsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Pepper
Egg Noodles or Rice
Cut chicken into bite sized pieces.  Brown in oil.  Remove from pand and add butter.  Cook mushrooms and onion in butter.  Wisk together flour and broth.  Add to skillet.  Cook and stir until thick and bubbly.  Remove from heat.  Add soup, sugar, sour cream, vinegar, mustard, salt, pepper, and chicken. 
Allow to cool if freezing.  Freeze in bag.
Serve over egg noodles or rice.

From Shauna Eccles

Red Chicken Enchiladas

2 Large Chicken Breasts Cubed
2 T Olive Oil
1/2 Small Red Onion, Diced
1/2 Small Bell Pepper Diced
2 Cloved Garlic Chopped
2 Small Cans Red Enchilada Sauce
Pinch Cumin
Pinch Chili Powder
Salt
Pepper
2 C Shredded Cheddar Cheese

Preheat oven to 400.  In a large skillet, hear olive oil over medium heat.  Add garlic, onion and bell pepper.  Cook until slightly browned.  Add Chicken and cook until juices are clear, adding salt, pepper, cumin, and chile powder.  When chicken is done, add one can sauce and let chicken simmer for 5 minutes.  Spoon chicken mixture into tortillas and lay lengthwise in pan.  Pour 2nd can of red sauce over enchiladas and sprinkle with cheese.  Bake until bubbly.

From Shannon Higgins

Honey Lime Chicken Enchaladas

1.5 Lbs Chicken (about 4 Large chicken breasts)
1/3-1/2 C. honey (depending on how sweet you want it.
1/4 cup lime juice
1 Tab. chili powder
1/2 tsp garlic powder

Boil chicken till done. Put in large bowl and using a hand mixer, shred your chicken (this will change your life). Add above ingredient and
1/2 c. motz cheese
1/2 c. cheddar
to chicken and fill 8-10 flour tortillas

combine
2 10 oz cans green enchilada sauce
1 c. cream

Sprinkle cheese on top and pour on enchilada sauce.

Bake for 30 min at 350 uncover for the last 10 min to brown the tops.

From Lisa Evans

Easy Lasagna

1 Jar Spaghetti Sauce
14.5 oz. Can Diced Tomatoes
1 oz. Parmasean Cheese Grated
1 Egg, Beaten
1/4 C Snipped Parsley
15 oz. Ricotta Cheese
10 Uncooked Pasta Noodles
3 C Mozzarella Cheese

Combine Spaghetti Sauce with diced tomatoes.  Combine parmasean, egg, parsley, and ricotta.  Layer sauce, 5 noodles pressed into sauce, ricotta mixture, 1/2 mozzarella, sauce, 5 noodles pressed into sauce.  Refrigerate overnight or bake at 400 degrees for 45 minutes.  Sprinkle remaining mozzarella.  Cover and let stand for 15 minutes.

From LeShell

Chicken Noodle Soup and Noodles

Chicken
Onion
Several Carrots
Several Stalks Celery
12 Chicken boullion cubes

Boil a chicken in enough water to keep it covered and add one chopped onion. Pull apart chicken and get rid of any white floaties on broth (strain broth).  Cook carrots and celery in water for 20 minutes with 12 chicken bullion cubes. Add noodles (below) to soup 10 minutes before eating.

Noodles
2 Eggs
6 T Milk
1 tsp. Salt
1 tsp Sugar
2 C Flour

Mix all of the above together, roll out, cut with pizza cutter.  Let dry as long as possible and then add to soup.

From Lisa Evans

Sloppy Joes

1 lb. lean ground beef

Seasoning salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. + 1 tsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

3 Tbsp. tomato paste

1/3-1/2 c. water to reach desired consistency

Freshly ground black pepper to taste
6 hamburger buns

 

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Meatloaf

2 lbs Lean Ground Beef
2 Egg Whites
1 Package Chicken Stuffing
1/2 C + 1/4 C Ketchup
1 C Water
1 C Chopped Onion
1/4 C Light Zesty Italian Dressing
Shredded Cheese

Saute onion in Italian dressing.  Add all ingredients except 1/4 C ketchup and cheese into big bowl and mix.  Freeze, or bake in oven after coating with ketchup.  Put cheese on top the last 10 minutes. 

Refried Beans

6 c dry pinto beans
1 c sour cream
2 c Picante sauce
1 c shredded cheese
8 oz cream cheese
3 Tbs. salt (added to the cooking beans)
1 Tbs.Cumin
1 Tbs. Chile spices

Put dry beans in crock pot. Cover with water -- approx. 1 ½ cups for each cup of beans. Add 3 tablespoon salt. Turn on high for 6-8 hours. Watch beans so water never goes much below the level of the beans. When beans are soft mash (drain water but save some in case you need to add it back in) with potato masher or immersion blender. Add remaining ingredients. Freeze in Ziploc bags or turn on low for 15 min
 From Shauna Eccles

White Chicken Chili

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Sweet and Sour Chicken Stir Fry

1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice
*In this post, I used half of the bell pepper, and added 1/2 of a diced onion as well
Instructions
Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
*If you’re using a stainless steel pan, save pineapple juice for de-glazing it
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
Serves 4 (or more like 6 if you’ve got some kiddos in the mix)