Enchilada Quinoa

 

Ingredients

  • 1 15-ounce can black beans
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can enchilada sauce, divided
  • 1 cup frozen corn
  • 4 servings quinoa
  • 4 ounces cream cheese
  • 1 cup Mexican cheese
  • salt
  • black pepper

Directions

  1. Combine black beans, diced tomatoes, frozen corn, quinoa, cream cheese, with half of the enchilada sauce in slow cooker pot. Fill an empty 15-ounce can with water and add to the mixture.
  2. Add salt and black pepper to taste.
  3. Top with Mexican cheese and remaining enchilada sauce.
  4. Cover and cook for 4-5 hours on high.

Adapted from Creme da la Crumb.

Portobello, Broccoli, and Red Pepper Melts

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Ingredients

  • 4 portobello mushroom caps, cut into strips
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, cut into strips
  • 2 cloves garlic, minced
  • 4 sub rolls
  • munster cheese slices
  • mayonnaise
  • 2 tablespoons olive oil
  • salt
  • black pepper

Directions

  1. Preheat oven to 425° F.
  2. Mix portobello mushroom strips, broccoli florets, and red bell pepper strips with olive oil, salt, and black pepper in a large roasting pan. Roast for 20 minutes, stirring after the first 10 minutes. Turn off oven heat.
  3. Spread mayonnaise on one side of each sub roll. Evenly divide roasted veggies and scoop into rolls. Top veggies with munster cheese slices.
  4. Place subs on a baking sheet and put in oven as the heat cools. The warm oven will melt the cheese to create a melt.
  5. Serve and enjoy!

Adapted from Martha Stewart.

Honey Garlic Tofu with Carrots and Broccoli

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Ingredients

  • 4 servings rice
  • 16 ounces soft tofu, cubed
  • 1 head of broccoli, cut into florets
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • green onions, sliced
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 cup panko bread crumbs
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 1/2 cup water
  • 1 tablespoon corn starch
  • sesame seeds

Directions

  1. Preheat oven to 400° F.
  2. Prepare rice according to package directions.
  3. Place the flour, milk, and bread crumbs in separate bowls.
  4. Take tofu cubes and dip in flour, milk, then bread crumbs. Place on a baking sheet and bake for 25 minutes.
  5. While tofu is cooking, heat oil in a large nonstick skillet over medium to medium-high heat. Add garlic, broccoli, and carrot and sauté until tender.
  6. Heat a small saucepan over medium heat. Add honey and soy sauce and stir to combine. In a separate bowl, combine water and corn starch. Stir until corn starch is dissolved. Add to the saucepan mixture. Stir until sauce is thickened.
  7. Mix together sauce, vegetables, and cooked tofu. Serve over rice and enjoy.

Adapted from Delish Knowledge.

Loaded Baked Potato

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Ingredients

  • 4 russet potatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • salt
  • black pepper
  • grated cheese
  • sour cream
  • green onions, chopped

Directions

  1. Preheat oven to 425° F. Bake potatoes for 60 minutes.
  2. In last 20 minutes of baking, heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onion and bell pepper and sauté for about 5 minutes.
  3. Add black beans, kidney beans, corn, cumin, salt, and black pepper to taste. Stir to combine and cook for remaining 15 minutes.
  4. Remove potatoes from oven and cut in half. Top potatoes with veggie mixture, cheese, sour cream, and green onions to taste.
  5. Serve and enjoy!

Coconut Chickpea Curry

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Ingredients

  • 4 servings rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 16 oz can chickpeas, drained
  • 1 14.5 oz can diced tomatoes, drained
  • 1 13.5 fl oz can coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon coriander

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
  3. Add chickpeas, tomatoes, coconut milk, curry powder, cumin, salt, and coriander. Stir to combine.
  4. Increase heat to medium high and bring to a simmer. Continue to stir as the sauce thickens. Continue to simmer for 15 minutes.
  5. Serve over cooked rice and enjoy!

Adapted from Yummyhealthyeasy.

Miso Soup with Cabbage and Udon

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Ingredients

  • 4 servings udon noodles
  • 6 cups chicken broth
  • 4 eggs
  • 6 cups chopped cabbage
  • 1 onion, thinly sliced
  • 2 gloves garlic, minced
  • 3 tablespoons soy sauce
  • 6 tablespoons miso paste

Directions

  1. Prepare udon noodles according to package directions.
  2. Boil eggs for 10 to 12 minutes.
  3. Heat chicken broth in a medium sauce pot over medium to medium-high heat. Add soy sauce and miso paste and stir until miso is dissolved into the broth
  4. Heat oil in a large nonstick skillet. Sauté garlic, onion, and cabbage for 10 minutes.
  5. Divide noodles over 4 bowls, top with eggs, cooked vegetables, and pour in broth.
  6. Enjoy!

Adapted from Chowhound.

Curry Rice

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Ingredients

  • 4 servings rice
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, cubed
  • 2 cloves garlic, minced
  • 1/2 Fuji apple, grated
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups of beef broth
  • 2 bay leaves
  • Golden Curry mild curry roux bricks
  • 2 tablespoons milk
  • 2 tablespoons ketchup
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon curry powder

Directions

  1. Prepare rice according to package directions.
  2. Melt butter in a large pot over medium to medium-high heat. Add garlic, onion, carrot, and potato and coat with 2 tablespoons of flour. Add beef broth and bring to a boil.
  3. Reduce the heat to medium once the broth starts to boil and allow to simmer. Add bay leaves, milk, ketchup, worcestershire sauce, curry powder, and curry bricks. Stir until curry bricks are dissolved. Add the grated apple and allow curry to simmer until thickened.

Adapted from Just One Cookbook.