Cream Cheese Enchiladas

Cream Cheese Chicken Enchiladas

5 ounces cream cheese, softened 

1/4 cup Greek nonfat yogurt

2 cups prepared salsa

1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided

1 can of white kidney beans, rinsed and drained

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced

8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the beans, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the bean mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Stacked Roasted Vegetable Enchilada Bake

Stacked Roasted Vegetable Enchiladas

9-10 corn tortillas, halved

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
2 cans of pinto beans, rinsed and drained

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, 1/3 of the beans and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, beans and cheese. Top with with a layer of tortillas, salsa, vegetables, beans and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound soyrizo
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container vegetable broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the soyrizo, onion, garlic, broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Serves 4

Serving size- about 2 cups

Cowboy Casserole

** Looks Gross, Tastes Delicious!

Cowboy Casserole
adapted from a recipe at Taste of Home
1 1/2 pounds soy beef (or regular ground beef for the meat-eaters)
1 medium onion, chopped
3 cloves garlic, chopped
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 package of frozen hash brown patties (8 total- I got mine at Trader Joes), thawed

Directions:


In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat for a few minutes (or until no longer pink. Drain the mixture if using real beef) and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Pour the hamburger mixture in and then place the hash browns on top. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Taco Cupcakes

Ingredients

1 lb ground beef (obviously I use soy)
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
cooking spray

Preheat oven to 375.

Brown the meat in a skillet.  Return the meat to the skillet; add the taco seasoning, water and black beans.  Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco meat between muffin cups.  Sprinkle half of the cheese over the cupcakes.  Repeat layers - wonton, taco meat and cheese.  Bake at 375 for 20 minutes, or until cheese is bubbly.  Top with your favorite taco toppings.

Avocado Pesto Pasta

Ingredients

• 1 pound linguine
• 1 bunch fresh basil
• 2 avocados, pitted and peeled
• 2 tablespoons lemon juice
• 3 cloves garlic
• ½ cup olive oil
• Sea salt
• Freshly ground black pepper
• 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

• Directions

  Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
  Meanwhile, make the pesto by combining basil, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
  Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls.

Idaho Sunrises

Ingredients:

• 1 large baked potato
• 1 Tbsp coconut oil (or butter if you'd like)
• 2 eggs
• 2 soy sausage patties (or you can use bacon strips or real sausage for you meat-eaters)
• 2 Tbsp. shredded cheese
• 1 Tbsp. fresh parsley, chopped
• salt and freshly ground black pepper

Directions:

Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, sausage and cheese!)

Place 1/2 tablespoon of oil in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with sausage, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.