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.
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.
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.
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.
Ingredients
6 links of mild Italian sausage
1/2 pound of pasta
1 green pepper
1.5 cups of spinach
1/2 cup of chopped kale
1 red tomato
3 cloves of garlic
Pinch of salt
Pinch of pepper
1 t. of olive oil
1/2 cup of parmesan cheese
First, start cooking your sausage in a grill pan. While it's cooking, boil your water and get your pasta cooked. Once it's cooked, drain the pasta and add it to a large bowl. I chose pasta "wheels" but bow tie, penne, or any other chunky pasta works. After the sausage is browned and cooked thoroughly, set it off to the side to rest. Keep the pan on the stove for your veggies.
Dice up your green pepper and tomato. Throw on the pan you used to cook your sausage (no olive oil needed). Add minced garlic in with the green pepper and tomato and let cook until browned. While the pepper, tomato, and garlic are cooking, put a little olive oil into a small lidded pot and add in the kale and spinach. Sprinkle with a little salt and pepper and cover with a lid to let it steam. This only takes a couple of minutes at most.
Cut up your sausage into small bite-sized rounds and add to pasta. Add in all of your veggies and give a good toss. Sprinkle on some parmesan cheese and serve.
