Vegetarian Enchiladas

Ingredients
3 sweet potatoes
1 can of black beans, rinsed/drained
1 zucchini
2 roma tomatoes
1/2 green pepper
1/4 cup white onion
1.5 cups of Mexican cheese
1 package of taco seasoning
8-10 flour tortillas
1 can of red enchilada sauce

Directions
Preheat your oven to 375 degrees.

Make sure to cook your sweet potatoes thoroughly.  For quick results, use your microwave and cook on the potato setting.  Once cooked, scoop out the insides into a large bowl.

Rinse and drain a can of black beans and add them into the bowl.  

Give the zucchini and tomatoes a rough chop and add them into the potatoes and beans.

Dice 1/2 of a green pepper and white onion.  Add into your bowl.  Add 1 cup of the cheese (the other half a cup of cheese will be sprinkled on top at the end). Throw in your taco seasoning mix and stir all the ingredients together until everything is evenly incorporated.

Lay out your flour tortillas and add about 1/2 cup of the mixture in the middle.  Fold in your sides and roll.

Spray a 13x9 inch pan with cooking spray and then lay your burritos in seam side down.  Once the pan is filled, dump the enchilada sauce on top of the burritos and sprinkle the remaining amount of cheese on top.

Cook for 20-30 minutes. 

Breakfast Bake

Ingredients
12 eggs
1 t. of salt
1/4 t. of pepper
1 bunch of broccoli
8 oz. of cubed, cooked ham
1/2 cup of cheddar cheese

Directions
Preheat an oven to 350 degrees and spray a 13x9 inch baking dish with cooking spray.

Crack the eggs in a medium-sized bowl and add in the the salt and pepper.  Beat the eggs with a whisk. 

Chop the broccoli into bite-sized chunks and add into the baking dish.  Add in your ham, making sure everything is spread out evenly.  Sprinkly the cheese on top and then pour in the egg mixture over top of the broccoli and ham.  

Cook for around 50-60 minutes or until the eggs are fully cooked through.

Oven Roasted Green Beans

Ingredients
Green beans
2 oz. of pancetta
1/4 cup of parmesan cheese
1/4 cup of yellow onion, chopped
4 cloves of garlic, chopped
Black pepper

Directions
Preheat oven to 425 degrees.

Rinse and drain the green beans. 

Place green beans, pancetta, onion, and garlic in a bowl.  Give a quick toss to mix the ingredients.  Place on a baking sheet.  Sprinkle some black pepper over the top.  Cook for about 15-18 minutes.   

Summer Sweet Corn for Two

It's summer, so go ahead and heat up your grill to cook this delicious sweet corn recipe.

Ingredients
2 ears of corn
1 T of parmesan cheese
1 T of freshly chopped basil
4 cloves of garlic, minced
1 t of seasoned salt
1/8 t of black pepper
2 T of unsalted butter, room temparture
Aluminum foil 

Directions
Shuck your corn and wash to remove any excess corn silk.  In a small bowl, combine the parmesan, basil, garlic, seasoned salt, and black pepper.  Stir to mix up ingredients.  With your fingers, yes it is messy, take the butter and rub it on all sides of the corn.  Next, rub on the seasoning mixture coating all sides. Place each ear of corn on a piece of aluminum foil and wrap it up before placing on the grill.  Cook for about 45-55 minutes (times vary depending on the temp of your grill). 

Stuffed Mushrooms

Ingredients
15 white mushrooms
2 T of basil, chopped
2 T of tomato, finely chopped
1 T of green pepper, finely chopped
1 T of parmesan cheese
1 green onion, chopped
3 cloves of garlic, minced
Panko bread crumbs
Salt and pepper
Olive oil


Directions
Preheat the oven to 350 degrees.

First clean off the white mushrooms.  Foodie Tip:  Use a clean towel only. Rinsing under water only causes the mushrooms to end up mushy.  Next, using a spoon, scoop out the stem of the mushroom from the top.  Be careful, so as not to ruin the mushroom.

Next in a small bowl combine the basil, tomato, green pepper, parmesan, green onion and garlic.  Scoop a little of the mixture into each mushroom cap.  Spread the mushrooms out evenly on a baking sheet.

Sprinkle panko bread crumbs over the mushroom tops.  Dust the tops with a little salt and pepper, then sprinkle the mushrooms with olive oil.

Allow to cook for 25-30 minutes.  Let cool a little before serving. 

S'more Crescents

This is a very quick, sweet treat.  That is sure to be a hit with kids and adults alike.  

Ingredients
1 can of crescent roll dough
8 t of chocolate chips
1/4 cup of mini marshmallows
1 T of sugar
1 t of cinnamon

Preheat your oven to 375 degrees. Spray a large cookie sheet with non-stick spray.

Roll out the crescent dough and tear into triangles.

On the larger end of each triangle add a teaspoon of chocolate chips and about 3 to 4 marshmallows.  Roll each triangle from the large end toward the tip. Tuck the ends under to form a ball.  Set each ball on the cookie sheet.  

Combine the cinnamon and sugar in a small bowl and stir.  Sprinkle the cinnamon-sugar onto the tops of each crescent roll.  

Cook for 10-12 minutes.  Serve and enjoy.  

Chipotle Lime Chicken with Kale

Ingredients:
Fresh kale bundle
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
2 cloves of garlic, minced
1 can of cannellini beans, rinsed, drained
Olive oil
Salt and pepper
Parmesan cheese

Chicken Marinade:
1 lime, juiced
1 T of chipotle chili powder
1 t of cumin
1 t of coriander
1 t of salt
1/4 t of pepper

Directions:
In a gallon plastic bag, add in the chicken and marinade ingredients.  Marinade your chicken overnight for the best taste.  When ready for your meal grill the chicken until done and let rest before cutting into bite-sized chunks.

Take your bundle of kale and remove the leaf from the rib.  Tear into pieces.

In a large, deep pan set on medium heat, add in 2 T of olive oil.  Throw in your garlic, red onion, and green pepper and heat till the onions start to turn translucent.  

Add in your kale with a sprinkle of salt and pepper.  Cover and let cook, tossing occasionally (you may need to add in more olive oil if the bottom of the pan starts to burn).

Once the kale starts to wilt, add in your cannellini beans and toss.  Heat thoroughly, toss in chicken, and top with some parmesan cheese. 

Quick Pick: Chicken Tortilla Soup

Heat up your slow cooker for this one! Let this cook on low all day while you are a work, then come home to a nice hot, and hearty meal.
  
Ingredients
3 chicken breasts
2 cans of Rotel, mild
1 can of tomato paste
1 can of slice green chillies
2 cups of chicken broth
1 can of kidney beans
1 can of whole kernel corn

Optional toppers: cheese, cilantro, sour cream, and tortilla chips

Add in your chicken breasts to the bottom of the slow cooker.  Add in your Rotel, tomato paste, and green chillies next.  Drain and rise both the kidney beans (you can use pinto or black beans instead) and the corn.  Then throw them in. 

Keep it cooking all day.  When you are ready to eat, shred the chicken with a fork and knife while still in the slow cooker.  

Top with your favorite fixings and serve.

Zucchini Crisps with Mediterranean Hummus

Ingredients
1 zucchini
Olive oil
Salt and Pepper

Garlic hummus
1/4 cup of sliced black olives
1/4 cup of feta 
1/4 cup of chopped cherry/grape tomatoes

Preheat your oven to 350.

Slice up your zucchini into small, thin rounds.  If you have a mandolin use it; it makes this step much easier and the rounds are more consistent in their thickness.  Spread the rounds evenly onto a baking sheet.  Sprinkle your olive oil over the zucchini (you don't want them drenched!).  Sprinkle a little salt and pepper on the top.  Pop these into the oven for 40-50 minutes or until they start to crisp up and are slightly brown.

While your zucchini is cooking, spread your hummus evenly on the bottom of a dish. Drain and rinse the olives, and then layer them on top of the hummus.  Next, add the feta.  Chop your tomatoes into large chunks and add to the top of the hummus mixture.  

Once your zucchini is done, use a little spoon and scoop some of the hummus mixture onto each round.  This hummus is also great with pita chips, tortilla chips, or crackers.  

Garden Style Eggs

Ingredients
4 eggs
1/2 of a zucchini
1/4 cup of cherry, grape or heirloom tomatoes
Olive oil (about 3 to 4 tablespoons)
Parmesan cheese
Salt and pepper

Add your olive oil to a heated skillet set to medium heat.  

Chop up your tomatoes into chunks.  Slice up the zucchini into slices and then quarter the slices.  Add the zucchini and tomatoes into the olive oil and let heat through.  The zucchini should start to look translucent and tender.  

While the veggies and cooking, beat your eggs with a whisk and sprinkle with some fresh cracked black pepper and salt.  Add the eggs into the pan and take the heat down to low.  Stir frequently to make sure the eggs don't over cook.  Once the eggs are ready, plate, and top with a sprinkle of parmesan cheese.  

If you are trying to save on calories, you can choose to use egg whites instead and forget the cheese.  

Spinach and Mushroom Scrambled Eggs

Ingredients
6 eggs
1 cup of frozen spinach
1 cup of sliced white mushrooms
1/2 cup of cheddar cheese
1 T of worcestershire sauce
5 T of butter
3 cloves of garlic
Salt and pepper

In a pan, heat 3 tablespoons of butter over medium heat.  Once the butter is melted, add in your mushrooms and the worcestershire   Dice up the garlic and add it in.  

While the mushrooms are cooking, cook your frozen spinach in the microwave according to the directions on the package.  Once your mushrooms are tender add in a cup of the spinach, sprinkle in some salt and pepper, and give a good toss.  Reduce the heat to low.

In a separate pan, heat 2 tablespoons of butter over medium low heat.  Crack open your eggs in a small bowl and add in some salt and pepper.  With a whisk, beat the eggs and add them into the pan.  Once the eggs are almost done add them into your spinach-mushroom mixture and toss with the cheddar cheese.  Heat throughly till your eggs are done.  

Cucumber Lime Cocktail

This cocktail is refreshing and delicious.  You can substitute the moscato for any other sweet or sparkling white wine.  It goes well with a light meal, brunch, or for a day by the pool.

 Ingredients
1 can of frozen limeade
1 bottle of sparkling moscato
1 lime
1/4 of a cucumber
1 T of fresh mint

In a pitcher empty the can of frozen limeade and the bottle of your sparkling wine.  Give a quick stir to meld the two together.  Cut up the lime and cucumber into round slices and drop in with your wine.  Roughly chop a tablespoon of mint and add in.  Give a stir and refrigerate for an hour to let the cucumber, lime, and mint infuse into your wine.  Serve immediately and enjoy.  Makes about 6 glasses.

Southwest Style Stuffed Peppers

Ingredients
4 green peppers
2 cups of brown rice
1 can of whole corn
1 can of black beans
2 roma tomatoes
1/3 cup of sliced mushrooms
1/4 cup of red onion
1/4 cup of cilantro
1.5 cups of panko bread crumbs
Salt and pepper
Olive oil

Cut your peppers in half, starting from the top of the stem down.  Scoop out the seeds and ribs and set your green peppers aside.  

Cook your rice according to the package directions and set aside.  

Rinse and drain both the corn and black beans.  Put in a large bowl.   Dice your tomatoes, mushrooms, and red onion and add to the corn and beans.  Chop up the cilantro and add in.  Add in salt and pepper to taste.  

Incorporate your rice into your other ingredients and give a quick toss.  Start filling your green peppers with your filling mixture.  Top each with a generous amount of bread crumbs and then sprinkle with some olive oil.  

Cook at 350 degrees for 35 minutes. 

S'mores Brownies

Ingredients
1 box of brownie mix
2 cups of crushed graham crackers
1 cup of milk chocolate chips
1 cup of mini marshmallows
1 stick of butter

Crush your graham crackers in a Ziploc bag.  You can use your hands, a rolling pin (to make it easier), or a food processor (to make it really easy!).  

Melt 1 stick of butter in the microwave.  Go in 20 second increments till the butter is melted.  Toss in your graham cracker bits once the butter is melted.

Spray an 8x8 inch baking pan with non-stick spray, then add in your layer of graham crackers.  Press lightly into the pan.  

Follow the directions on the package of the brownie mix.  Once the ingredients are incorporated, add in your chocolate chips and stir.  Pour the brownie batter over your graham crackers.  

Sprinkle the top with marshmallows and cook at 350 degrees for about 25-30 minutes.  

Breakfast Burritos

This recipe yields about 6 to 8 burritos and can be refrigerated and eaten later.  This is an extra hearty breakfast, and great for camping and hiking.

Ingredients
1/2 bag of frozen O'Brien Potatoes
6 pieces of turkey bacon
6 eggs
6-8 flour tortillas
Sour cream
Cheddar cheese
Salsa
1 stick of butter
Salt and Pepper

First heat up 1/4 cup of butter in a pot.  Once the butter is melted, add in the potatoes and stir to coat.  Add in some salt and pepper to taste.  Cover and let cook, stirring occasionally.

In a pan throw in the bacon and let cook.  Once done, remove and let cool on a plate covered with a paper towel (to collect any extra grease).  Chop up the bacon into bite-sized pieces once cool.

While the potatoes and bacon are cooking, crack and whip the eggs.  Add in some salt and pepper.   Put two tablespoons of butter into the pan that contained the bacon.  Once the butter is melted, add your eggs and let cook.   Make sure not to over cook the eggs.  They should still look moist.  

Once everything is cooked, start assembling your burritos.  Add the bacon, eggs, and potatoes and top with a bit of sour cream, cheddar cheese, and salsa. 

Fold in the edges and roll up.  Eat now, or wrap in foil.  These keep for only about a day before they get soggy.

Tri-Bean and Chicken Enchiladas

This recipe can be made ahead of time and cooked later.  To make life easy, use left-over chicken from the night before.  

Ingredients
2 chicken breasts, grilled
2 cups of beans (mix of kidney, pinto, black)
2 cups of mexican cheese (or cheddar)
1 cup of salsa 
1 can (15 oz.) of red enchilada sauce
2 green onions, chopped 
8 flour tortillas (burrito size)

First, make sure your chicken is at room temperature.  In a large bowl, begin to shred into nice bite-sized pieces.  Set aside for assembly.

For the beans you'll want about a third of a can of each of the following beans: kidney, pinto, and black.  Remember to rinse and drain before you use.  Foodie Tip: use your leftover beans to top a salad the next day.

For the salsa you can either use your favorite pre-made sauce, or make your own homemade salsa. 

Next, set up a little assembly station for your enchiladas so you can get them together quickly.  Using a large cutting board place one flour tortilla and add the chicken.  Top with a scoop of beans, a generous sprinkle of cheese, and a scoop of salsa.  Fold in two sides of the tortilla to the center and roll from end to end.  Place in a standard 13x9 inch baker. Continue assembling until you have all 8 enchiladas in the pan.

Top the tortillas with the enchilada sauce and sprinkle the leftover cheese on top.  I like to add a  little chopped green onions on top for flavor, and because they add a little bright color to the dish, but you can leave these off if you aren't a fan.  

When you are ready to back, preheat your oven to 350 degree and cook for 30 minutes.

Italian Eggplant Couscous

Ingredients
1 package of mild Italian sausage (6 links)
1 eggplant
1 package of parmesan couscous
1/4 chopped red onion
4 cloves of garlic, minced
Oil oil
Salt and pepper

First grill you sausage until done and let sit.  Once cooled chop it into nice bite-sized chunks. 

Cook your couscous according to the directions given on the box.

In a separate pan, heat your olive oil on medium heat.  Add in the minced garlic and chopped red onion.  Allow to cook until the onion is soft.   Chop your eggplant first into circles, and then cut each circle into four pieces.  Add the eggplant into the pan with your onions and garlic.  Add in some pepper and a generous amount of salt (to your taste).  Cover the pan with a lid and let cook.  

Once the eggplant is tender, add in your couscous and sausage. Foodie Tip: If you want a little extra goodness, top with some parmesan cheese.   Give it a toss and serve.

Marshmallow Pretzel Treats

Ingredients
1 bag of sourdough pretzels
1 bag of large marshmallows
1/2 cup of salted caramel chips
1/2 cup of milk chocolate chips
3 T of butter

In a deep pot, melt the butter.  Add in marshmallows and allow them to melt. While you've got your butter and marshmallows in the pot, put the pretzels in a large Ziploc bag and begin to break apart into chunks.  You can make these as big or as small as you want, but I prefer to keep them bite-sized.  Once the marshmallows have completely melted, take the pot off of the heat and add in the pretzels.  Make sure to stir carefully till everything is coated.  Add in the caramel and chocolate chips, give a quick stir, and place the mixture into a glass pan that has been lightly sprayed with cooking spray (to keep from sticking).  Let the mixture cool before slicing into bars.

Quick Pick: Mexican Chili

This is a quick to make, and easy to cook, slow-cooker recipe.  Put your ingredients together and let it cook all day while you are at work.

Ingredients
1 lb. of lean ground beef
1 can (10 oz.) of red enchilada sauce
1/2 cup of salsa
1/4 cup of chopped yellow onion
1 can of black beans (drained and rinsed)
1 cup of corn
1 package of taco seasoning
Salt and pepper

In your slow-cooker add in your beef first.  Throw in your enchilada sauce, salsa, yellow onion, black beans, corn (you can use frozen or canned), and taco seasoning.  Top it off with a little salt and pepper.  

Let it cook during the day 6-8 hours on low.  Place in bowls and top to your liking with cheese, sour cream, cilantro, and/or corn chips.

Loaded Potato Bites

To make the bites, I started with my loaded smashed potato recipe, but you can use any mashed potato recipe of your choosing.  This recipe works best with leftover, cold mashed potatoes.  If you choose to make your own potato starter make sure you add in cheddar cheese (about a cup), scallions (3) or chives, and some pre-cooked chopped up bacon (4 slices) to the potato base before making them into your bites.  

Ingredients for the crust:

1 cup of traditional bread crumbs

2 eggs

1 T of salt

1 t of pepper

Vegetable oil 

Create a dredging station.  Use a whisk to break up the two eggs and leave in a small ramekin.  Place the bread crumbs, salt, and pepper in a separate ramekin, and stir until the ingredients are all incorporated.  

Place a pan on the stove top on medium heat.  Pour enough vegetable oil in the pan to coat the entire bottom.  While it's heating, get your potatoes ready.

Get a large sheet pan and cover with a paper towel (to absorb the extra oil).  Using a melon baller, small scoop, or a spoon, start scooping up your potatoes.  Roll in between your hands to make sure you have a well-formed, even bite. Once you have formed your bites, dredge in the egg, then the bread crumbs, before dropping into your oil.  

Fabulicious Tip:  Only cook about 5-8 bites at a time.  This way you can maintain a consistent heat throughout the cooking process.

Cook for a minute or so on each side, until brown.  Once done, return them to your lined cookie sheet till they cool.  

For a dipping, you can use either ranch dressing or sour cream.  If you want something fun, combine 1/2 cup of sour cream with 2 teaspoons of ranch :)

Loaded Smashed Potatoes

Ingredients

5lbs. of peeled russet potatoes

2 32oz. cans of chicken stock

3 green onions

4 piece of turkey bacon

1/2 C of cheddar cheese

1/2 C of sour cream

1/4 C of milk

4 T of butter

Salt and pepper

I like to cook my potatoes in chicken stock.  I feel like it makes them more flavorful and moist, but you can obviously cook them in water as well.

Pour the chicken stock into a large pot and set over high heat.  Make sure to peel and quarter your potatoes so they cook faster.  Add them to your chicken stock.  Let the potatoes boil.  They are done when you can insert a fork into a potato and they are tender.

Meanwhile, chop up the 3 scallions.  Cook the bacon in the microwave according to the instructions on the package and then chop into small pieces. 

Once potatoes are tender, dump them into a colander to drain.  Add the drained potatoes back into the pot and add the green onions, bacon, cheese, sour cream, milk, and butter.  Begin to mash.  Add enough salt and pepper to taste (about 2 t of salt and 1/4 t of pepper should do). 

These make good leftovers and are also good for twice baked potatoes.