Egg Fried Rice 2

Servings: 4  –  Total Time: 25 minutes

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 4 cups cooked rice
  • 1/4 cup soy sauce
  • 2 cups frozen peas and carrots
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Combine sesame oil, eggs, and egg whites in a small bowl. Stir well and set aside.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add egg mixture and stir fry 2 minutes.
  3. Add cooked rice and soy sauce. Stir fry 3 minutes.
  4. Add peas and carrots, salt, and pepper. Stir fry 5 minutes.
  5. Add green onions. Stir fry 2 minutes.
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Enchiladas

Servings: 4  –  Total time: 40 minutes

Ingredients

  • 4 large flour tortillas
  • 1 can refried beans
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 cup shredded Mexican cheese blend
  • 1 can enchilada sauce
  • cooking spray
  • shredded lettuce
  • chopped tomato

Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix refried beans, 1/2 cup Mexican cheese blend, bell pepper, onion, and tomato.
  3. Spread refried bean mixture evenly onto each tortilla. Roll up each tortilla.
  4. Use cooking spray to grease a 9 x 13 inch baking dish. Place tortillas side by side in dish and cover with enchilada sauce and cheese. Bake for 30 minutes. Garnish with lettuce and tomato.

Adapted from Recipes Happen’s Homemade Enchiladas recipe.

Goat Cheese and Mushroom Naan Pizza

Servings: 4  –  Total Time: 30 minutes

Ingredients

  • 2 teaspoons olive oil
  • 1 cup sliced baby portobello mushrooms
  • 2 naan
  • cooking spray
  • 1/4 cup sun-dried tomato pesto
  • 3/4 cup crumbled goat cheese

Directions

  1. Preheat oven to 450°F.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 7 minutes or until lightly browned.
  3. Place naan on a large baking sheet coated with cooking spray. Spread 2 tablespoons pesto over each naan. Sprinkle cooked mushrooms evenly over each naan and top with goat cheese.
  4. Bake for 10 minutes or until cheese softens. Cut each pizza in half.

Adapted from Cooking Light’s Fresh Food Superfast.

Spinach and Mushroom Pizza

Servings: 4  –  Total time: 30 minutes

Ingredients 

  • pizza crust
  • 1 tablespoon olive oil
  • 1 cup baby spinach
  • 1 cup sliced baby portobello mushrooms
  • 1 cup shredded mozzarella cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • black pepper

Directions

  1. Preheat oven to 350°F.
  2. Brush olive oil onto pre-baked pizza crust, covering the entire surface. Sprinkle garlic evenly over crust.
  3. Cut spinach leaves into strips and scatter evenly over crust. Cover pizza with mozzarella cheese and mushrooms.
  4. Sprinkle basil on top and season with black pepper to taste.
  5. Bake in oven for 13 minutes on an ungreased baking sheet, or until cheese is melted.

Adapted from Annie’s Eats’ Spinach and Mushroom Pizza recipe.

Black Bean Tostadas

Servings: 4 – Total Time: 30 minutes

Ingredients

  • 2 cups frozen meatless crumbles
  • 1 can black beans, washed and drained
  • 3 tablespoons salsa
  • 1/4 teaspoon black pepper
  • 4 flour tortillas
  • cooking spray
  • shredded lettuce
  • shredded Mexican cheese blend
  • sliced avocado

Directions

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add meatless crumbles to pan and cook for 2 minutes. Stir in black beans and salsa. Cook 2 minutes or until thoroughly heated.
  2. Preheat broiler. Coat both sides of the tortillas with cooking spray. Arrange tortillas in a single layer on a large baking sheet. Broil 1 minutes on each side or until crisp.
  3. Spread 1/4 of the meatless crumble mixture over each tortilla. Top each with shredded lettuce, cheese, and sour cream. Garnish with avocado.

Adapted from Cooking Light’s Fresh Food Superfast.

Tomato and Mozzarella Panini

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 3 Roma tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons sun-dried tomato pesto
  • 8 slices sourdough or country bread
  • 1 cup shredded mozzarella cheese
  • basil leaves

Directions

  1. Preheat oven to 400°F. Slice Roma tomatoes and place on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning and salt and black pepper to taste. Bake for 25 minutes, or until beginning to brown.
  2. Spread 1 tablespoon sun-dried tomato pesto onto a slice of bread. Top with 1/4 of the roasted tomatoes and basil leaves. Sprinkle 1/4 cup mozzarella cheese on top and complete sandwich with another slice of bread. Repeat for remaining 3 sandwiches.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from Oh My Veggies’ Panera-style Tomato & Mozzarella Panini recipe.

Fall Chex Mix

Total time: 30 minutes

Ingredients

  • 4 cups cinnamon Chex cereal
  • 2 + 1/2 cups pretzel sticks
  • 1 + 1/2 cups candy corn
  • 2 cup almonds
  • 4 tablespoons maple syrup
  • 2 teaspoons salt

Directions

  1. Preheat oven to 375°F.
  2. Mix almonds, maple syrup, and salt in a bowl.
  3. Spread almonds on a baking sheet in a single layer. Bake for 20 minutes, disturbing the almonds halfway though.
  4. Break almonds apart while still warm.
  5. Combine almonds, Chex cereal, pretzel sticks, and candy corn in a large bowl.

Adapted from The Wannabe Chef’s Salty-Sweet Halloween Chex Mix recipe.