Tex Mex Black Eyed Pea Casserole

4 Servings

1 tbsp EVOO

1 cup Yellow Onion, chopped

1 Garlic Cloves, minced

1 1/2 cups Brown Rice

3 cups Chicken Stock, low sodium

1/2 tsp Cumin

1/2 tsp Salt

1/4 tsp Pepper

1 can Black Eyed Peas, drained and rinsed

4 Bacon Slices, cooked and crumbled

1 can Rotel

2 cups Fresh Spinach or Kale, cut into strips

2 cups Sharp Cheddar Cheese, shredded

Sour Cream for topping

1)  Heat the oil in a medium skillet over medium high heat. Cook the onions until softened, about 4 minutes. Stir in garlic, rice, broth, cumin, salt and pepper. Bring to a boil, cover, and cook 45 minutes or until the rice has almost absorbed all of the liquid.

2)  Preheat the oven to 350. Spray an 8x8 in baking dish with non stick cooking spray.

3)  Add black eyed peas, bacon, rotel, spinach/kale, and 1 cup of cheese to rice mixture. Mix well then pour into prepared baking dish. 

4)  Bake uncovered for 20 minutes. Sprinkle remaining cheese on top and bake for 10 minutes or until cheese is melted. Serve with sour cream on top. Enjoy!

CLICK HERE Printable Recipe

Mushroom & Black Bean Tortilla Casserole

4 Servings

2 tsp   EVOO

8 oz   Button Mushrooms, quartered

1   Garlic Clove, mined

1/4 tsp   Cayenne Pepper 

Salt & Pepper to taste

1 can   Black Beans, rinsed and drained

8   Corn Tortillas, warmed and halved

2 cups   Salsa

1 1/4 cup   Monterey Jack Cheese, shredded

1)   Preheat oven to 400. Spray a 2 qt baking dish with non stick cooking spray.
2)   In a large skillet over medium high heat, heat the oil. Add mushrooms and cook, stirring often until browned, about 7 minutes. Add garlic and cayenne then season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, about 2 minutes. Remove from heat.
3)   Arrange 5 tortilla halves in the prepared baking dish. Top with half of the bean mixture and 1/2 cup salsa then sprinkle with 1/3 of the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with the remaining tortilla halves, salsa, and cheese.
4)   Cover with foil and bake for 10 minutes or until center is hot and cheese melts.
5)   Remove foil and bake until cheese is bubbling, about 5 minutes. Enjoy!

CLICK HERE Printable Recipe

Baked Kale Chips

A healthy & addictive snack!

Serves 4 as a Snack

1 Bunch Kale Leaves

Cooking Spray

Salt

1)   Preheat oven to 350 and line a baking sheet with parchment paper.

2)   Tear leaves into bite size pieces. 

3)   Rinse leaves under cool water and spin dry. Use a towel to blot any extra water.

4)   Spread leaves on the baking sheet in a single layer and lightly spray with cooking spray. 

5)   Bake in preheated oven for 10 to 15 minutes or until leaves are crisp. If leaves are still soft, leave them in for another 2 minutes.

6)   Remove from oven, sprinkle with salt, and serve. Enjoy!

CLICK HERE Printable Recipe

Minestrone & Baked Meatballs

8 Servings

Minestrone

1   Large Yellow Onion, chopped

3   Large Carrots, thinly chopped

28 oz   Diced Tomatoes, do not drain

1   Large Zucchini, quartered lengthwise and chopped

15 oz   Red Kidney Beans, drained and rinsed

15 oz   Great Northern Beans, drained and rinsed

48 oz   Beef Broth

3 cups   Water

1 tbsp   Dried Oregano

2 tbsp   Dried Basil

2 tsp   Pepper

26 oz   Spaghetti Sauce

8 oz   Ditalini Pasta

Meatballs

1 lb   Ground Beef

1/4 cup   Yellow Onion, chopped

3/4 cup   Bread Crumbs

1   Egg, lightly beaten

2   Cloves Garlic, minced

1 tbsp   Worcestershire Sauce

1 tbsp   Fresh Parsley

Salt & Pepper to taste

1/4 cup   Parmesan Cheese, grated

1/2 - 1 tsp   Hot Sauce

1/2 cup   Milk, warm

Minestrone

1)   In a large pot over medium high heat, saute the onion until translucent. 

2)   Reduce heat to medium low. Add carrots and tomatoes. Simmer for 10 minutes.

3)   Add beans and remaining ingredients and simmer 20 - 30 minutes or until vegetables have reached your desired tenderness.

Meatballs

1)   While soup is simmering, preheat oven to 350 degrees.

2)   Mix the ground beef, bread crumbs, onion, egg, garlic, Worcestershire sauce, hot sauce, milk, parsley, Parmesan, salt and pepper. 

3)   Knead the mixture until all ingredients are well combined.

4)   Form the mixture into evenly sized meatballs by hand and place them in an oven proof dish.

5)   Bake the meatballs for 20 - 40 minutes depending on their size and until they are no longer pink in the center.

6)   To serve, place meatballs in soup bowl and ladle minestrone over the top. Enjoy!

TIP: Cook meatballs as directed above, cool then place leftovers in a ziplock bag and store in the freezer for another meal like spaghetti. When ready to use, defrost in the microwave then brown in a skillet.  

CLICK HERE Printable Recipe (Minestrone)

CLICK HERE Printable Recipe (Baked Meatballs)

Cheesy Zucchini Enchiladas

Love love LOVE these!

2 Servings (4 Enchiladas)

Enchilada Sauce
1 tsp   EVOO
1   Garlic Clove, minced
8 oz can   Tomato Sauce
1/2 cup   Chicken Broth
1/4 tsp   Chipotle Chili Powder 
1/4 tsp   Onion Powder
1/8 tsp   Cumin
Salt and Pepper to taste

Enchilada Filling
1 tsp   EVOO
2   Garlic Cloves, minced
2   Scallions, chopped
2   Medium Zucchini, grated
Salt and Pepper to taste
1 1/2 cups   Mexican Blend Cheese, shredded
4   Medium Tortillas (We prefer wheat)
1 tbsp   Dried Cilantro


Sauce
1)   In a small saucepan, heat oil over medium heat then add garlic and saute until fragrant, about 2 minutes. 
2)   Add the tomato sauce, broth, chipotle chili powder, onion powder, cumin, and salt and pepper. 
3)   Bring to a boil then reduce heat to low and simmer for 10 minutes or until ready to use.

Enchiladas
1)   Preheat oven to 400 and spray an 8 x 8 inch baking dish with non-stick cooking spray.
2)   In a large skillet, saute garlic and scallions in the EVOO over medium heat for about 3 minutes.
3)   Add the grated zucchini, salt and pepper to taste, and cook for about 5 minutes. 
4)   Remove from heat and add 1/2 cup of the cheese and mix well.
5)   Divide the zucchini mixture between the tortillas, roll and place seam side down in the baking dish.
6)   Top the enchiladas with the sauce and sprinkle with the remaining cheese and dried cilantro. 
7)   Bake until bubbly and cheese is melted, about 20 minutes. Enjoy!

CLICK HERE Printable Recipe

Black Bean, Mushroom, & Zucchini Casserole

We love zucchini. Can you tell?

4 Servings

2/3 cup   Brown Rice

2 cups   Chicken Broth

1 tbsp   EVOO

2   Garlic Cloves, minced

2   Medium Zucchini, quartered lengthwise and cut into 1/4 inch slices

8 oz   Button Mushrooms, thinly sliced

1/2 tsp   Onion Powder

1/2 tsp   Cumin

Salt to taste

Cayenne Pepper to taste

1 can   Black Beans, drained

4 oz can   Diced Green Chilies, drained

2 cups   Mexican Cheese Blend, shredded

1)   Mix the rice and broth in a medium pot and bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until rice in tender.

2)   Preheat oven to 350. Spray a 9 x 13 inch baking dish with non-stick cooking spray.

3)   Heat the EVOO in a large skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes.

4)   Add the zucchini and mushrooms to the skillet. Season with onion powder, cumin, salt, and cayenne pepper. Cook until zucchini is crisp tender.

5)   Stir in the beans and green chilies and mix well before adding the rice and 1 cup of the cheese. 

6)  Transfer to the prepared casserole dish and sprinkle with the remaining cheese.

7)   Cover the dish with foil and bake 20 minutes. Uncover and bake and additional 10 minutes or until bubbly and lightly browned. Enjoy!

CLICK HERE Printable Recipe

Black Bean, Mushroom, & Zucchini Casserole

We love zucchini. Can you tell?


4 Servings


2/3 cup   Brown Rice
2 cups   Chicken Broth
1 tbsp   EVOO

Spicy Black Bean Enchiladas

These enchiladas are shown served with Baked Avocado Fries.

2 Servings (4 Enchiladas)

1 can   Black Beans, drained

2   Garlic Cloves, minced

1/4 cup   Onion, chopped

1 tbsp   Lime Juice

1/2 tsp   Cumin

1/2 tsp   Chili Powder

1/4 cup   Sour Cream

3/4 cup   Monterey Jack Cheese, shredded

4   Medium Tortillas (We like wheat tortillas)

1 cup   Tomatillo Salsa

1 tbsp   Dried Cilantro

1)   Preheat oven to 350 and spray an 8 x 8 inch baking dish with non-stick cooking spray.

2)   In a medium mixing bowl, combine black beans, garlic, onion, lime juice, cumin, chili powder, sour cream, and 1/3 of the cheese.

3)   Spoon the filling into the center of each tortilla. Tightly roll each tortilla and place seam side down in the baking dish.

4)   Pour the tomatillo salsa evenly on top of the enchiladas. Top with the remaining cheese and sprinkle with the dried cilantro. 

5)   Bake 15 to 20 minutes or until cheese is melted and edges looks crispy brown. Enjoy!

CLICK HERE Printable Recipe

Broccoli Cheese & Potato Soup

6 Servings

1 Small Yellow Onion, chopped

1 Carrot, chopped

1 Celery Stalk, chopped

2 Garlic Cloves, minced

1 tbsp Butter

2 tbsp Flour

2 - 14 oz cans Low Sodium Chicken or Vegetable Broth (I used chicken)

1 cup Milk

1 Head of Broccoli, chopped into small pieces

2 cans Sliced New Potatoes

1 tbsp Parmesan Cheese

Salt and Pepper to taste

8 oz Velveeta Cheese

4 oz Shredded Cheddar Cheese

1)   Melt butter in a large pot over medium heat.

2)   Add onion, carrot, celery, and garlic and saute until tender, about 5 minutes.

3)   Add flour to the pot and stir until smooth.

4)   Add broth, milk, and broccoli and turn heat to high. Bring to a boil, cover, and cook until broccoli is soft, about 10 minutes.

5)   Add potatoes, Parmesan, and stir well. Salt and pepper to taste. Stir and simmer for about 5 minutes.

6)   Add Velveeta and cheddar cheese, stir well until completely melted. 

7)   Remove from heat and using an immersion blender, blend the soup until it reaches your desired thickness. If you do not have an immersion blender, add 2 cups of potatoes and broccoli to a blender then add it back to the soup. Serve and enjoy!

CLICK HERE Printable Recipe

Mushroom & Spinach Stuffed Shells

About 4 Servings

1 tbsp   Olive Oil

8 oz   White Button Mushrooms, sliced

1/4   Yellow Onion, finely diced

15 oz   Ricotta Cheese

1 Egg

3/4 cup   Mozzarella Cheese, shredded (divided)

1/2 cup   Parmesan Cheese, grated (divided)

1/2 cup   Fresh Spinach, chopped

2 tbsp   Fresh Parsley, chopped (divided)

1 tbsp   Fresh Basil, chopped

1/2 tsp   Dried Basil

Salt and Pepper to taste

1/8 tsp   Ground Nutmeg

3 cups   Marinara

12 Jumbo Pasta Shells

1)   Cook the pasta shells according to package directions.

2)   Preheat the oven to 375.

3)   Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onions and saute until golden brown, about 5 minutes. Remove from heat and let cool. 

4)   In a large bowl, combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, egg, spinach, 1/2 the parsley, fresh basil, ground nutmeg, salt, and pepper. Mix thoroughly then add the mushrooms and onion and stir to combine.

5)   Pour 1/2 cup of the marinara in the bottom of a large baking dish that has been coated with cooking spray.

6)   Completely fill each shell with the mushroom and ricotta mixture and place in the baking dish. 

7)   Pour the remaining marinara over the stuffed shells and add the last 1/2 cup of mozzarella and 1/4 cup of the Parmesan. Sprinkle with the dried basil on top.

8)   Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes to brown the top. Serve and enjoy!

CLICK HERE Printable Recipe

Zucchini, Squash, & Potato Casserole

6 Servings

2 Garlic Cloves, minced

1 Yellow Onion, diced

1 Zucchini, cut into 1/4 in slices

1 Squash, cut into 1/4 in slices

4 Medium Red Potatoes, sliced thin

Salt and Pepper

1 cup Heavy Cream

1 cup Grated Parmesan Cheese

2 Basil Leaves, torn

1)   Preheat the oven to 450.

2)   In a medium pan, saute the onions and garlic until soft, about 5 minutes. Then place them in the bottom of a 9x13 in pan. 

3)   Top the onion with the zucchini slices and lightly sprinkle with salt and pepper. 

4)   Continue layering with the squash and then the potatoes, lightly sprinkling each layer with salt and pepper

5)   Place the uncovered dish in the preheated oven for 25-35 minutes. Test with a fork to make sure the potato sliced are tender.

6)   When the potatoes are tender, drizzle the cream over the veggies and then sprinkle with Parmesan and fresh torn basil. 

7)   Return the dish to the oven uncovered and cook for 15 more minutes. The cream and cheese should bubble and melt. Let the casserole sit for a few minutes before serving. Enjoy!

TIP: I served this casserole as a main dish over Knorr/Lipton Mushroom Rice. 

 CLICK HERE Printable Recipe

Hungarian Mushroom Soup

We love mushrooms and we LOVED this soup! A perfect lunch for two. 

2 Servings

2 tbsp   Butter

1 cup   Yellow Onion, chopped

8 oz   Fresh Baby Bella Mushrooms, sliced

1 tsp   Dried Dill

½ tbsp   Paprika

1 tbsp   Soy Sauce (low sodium preferred)

2 cups   Chicken Broth

1 cup   Milk

1 ½ tbsp   Flour

Pepper to taste

2 tsp   Lemon Juice

1 tbsp   Dried Parsley

1/4 cup   Sour Cream

1)  Melt the butter in a medium pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes.

2)  Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

3)  In a separate small bowl, whisk the milk and flour together. Pour into the soup and stir well until blended. Cover and simmer for 15 more minutes, stirring occasionally.

4)  Finally, stir in the pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately and enjoy!

CLICK HERE Printable Recipe

2

Red & Green Baked Ziti

6 Servings

1 lb   Ziti

1 cup   Mozzarella, shredded

Red Sauce

16 oz   Garlic Herb Tomato Sauce

1/2 tsp   Red Pepper Flakes

1/8 cup   White Wine

2 Leaves    Fresh Torn Basil

3/4 cup   Ricotta Cheese

Green Sauce

3 tbsp   Butter

2 tbsp   Flour

1 1/4 cups   Milk

Salt and Pepper to taste

Ground Nutmeg to taste

1/2 cup   Flat-leaf parsley, packed

1/2 cup   Basil leaves, loosely packed

1/8 cup   Toasted Walnut Pieces

1   Garlic clove, minced

1/2 cup   Parmesan cheese, grated

1/4 cup   EVOO 

1)   Preheat oven to 400. Bring a large pot of salted water to boil. Cook the ziti just shy of the suggested cooking time. Reserve 1/2 cup of the starchy cooking water.

2)   For the green sauce, melt the butter in a pot over medium high heat. Whisk in flour, cook 1 minute then add milk. Cook to thicken to coat the back of a spoon. Season with salt, pepper, and nutmeg to taste. Keep warm over low heat. 

3)   In a food processor, combine herbs with nuts, garlic, half of the Parmesan, salt ,and pepper. Add EVOO and pulse into a very thick paste. Reserve.

4)   For the red sauce, heat the tomato sauce over medium high heat and bring to a simmer. Stir in the red pepper flakes, white wine, and freshly torn basil. Keep warm over low heat. 

5)   Toss half of the ziti with the red sauce, 1/4 a cup of the cooking water, and ricotta cheese. Transfer to a lightly greased, deep baking dish. 

6)   Stir the pesto into the cream sauce. Toss the remaining ziti with the green sauce and 1/4 cup of the cooking water. Carefully arrange the green ziti over the red. 

7)   Top the entire casserole with the shredded mozzarella and 1/4 cup of the Parmesan. Bake until bubbly and brown, about 15-20 minutes. 

CLICK HERE Printable Recipe

Cheddar Vegetable Soup

Lots of veggies. Cheese. YUM.

4 Servings

1 stick   Butter
1/2   Large Yellow Onion, chopped
5   Garlic Cloves, minced
3 1/2 cups   Chicken Broth
1/4 cup   Flour
1 cup   Broccoli,  chopped  
1 cup   Cauliflower,  chopped  
1 cup   Red Potatoes, cubed
1 cup   Carrots,  sliced  
1 cup   Zucchini,  sliced 
1 cup   Squash,  sliced  
2 cups   Heavy Cream
3 1/2 cups    Shredded Cheddar Cheese

1)   In a large pot melt the butter and sauté onions and garlic until tender.
2)   Add chicken broth and bring to a boil.
3)   Measure out the flour in a separate bowl and add some of the warm broth, whisking together.
4)   Slowly add the flour mix to the rest of the broth.
5)   Add the broccoli, cauliflower, potatoes, carrots, zucchini, and squash to the pot. The broth will not completely cover the veggies so cover and cook until tender. 
6)   Add the cream and the cheese. Stir until the cheese is melted. Don’t let the soup come to a boil because the cheese may burn. Enjoy!

CLICK HERE Printable Recipe

French Onion Pasta

Great recipe for leftover French Onion Soup!

 

4 Servings

8 oz   Rotini Pasta

½ cup   Broth from Leftover French Onion Soup

½ cup   White Wine

4 oz   Cream Cheese, softened

1 cup   Onions from Leftover French Onion Soup

½ cup   Shredded Mozzarella

½ cup   Shredded Cheddar Cheese

1)       Cook pasta according to package directions. Drain and return to the pot.

2)       In a large sauce pan, bring broth and wine to a simmer.

3)       Add softened cream cheese to the broth and whisk until fully incorporated.

4)       Add onions to the sauce and heat through.

5)       Add pasta to the sauce and mix thoroughly.

6)       Pour pasta into 8 x 8 inch baking dish and sprinkle with cheeses.

7)       Place under the broiler for 5 – 7 minutes or until lightly browned and bubbly. Enjoy!

CLICK HERE Printable Recipe