After taking the first bite, everyone at the table agreed, this were amazing. And, the nice part, you don’t feel like you need to take a nap afterwards.
- 1 cups lite Mexican Cheese, divided
- 4 whole wheat tortillas or 8 corn tortillas
- 1/2 cup refried black beans or 1 cup grilled chicken strips, cooked and shredded
- 1/2 bottle Trader Joe’s Enchiladas Sauce (or comparable)
- Canola Oil Spray
- Preheat the oven to 350º.
- Spray an oven safe glass dish with canola oil.
- Heat the tortillas in the microwave for 30 seconds
- Sprinkle about an 1/8 cup of cheese off center of the tortillas (a little more for the whole wheat ones)
- Evenly divide the beans/chicken between the tortillas. Spread on top of cheese.
- Roll the tortilla up and place it inside baking dish. (If using whole wheat tortillas, fold the sides in before rolling up)
- Repeat sets 4-6 until you use all the tortillas.
- Spray the tops of the tortillas with canola oil spray.
- Place baking dish in over for 10 minutes.
- Carefully remove the dish from the oven.
- Drizzle with Enchilada sauce. About 1/4 to 1/3 of the bottle.
- Sprinkle with remaining 1/2 cup of cheese.
- Return to oven and bake for an additional 10 minutes, or until cheese has melted.
- Bake the grilled chicken strips as specified on packaging. Use lowest time option (so if it says bake 8-10 minutes, bake for 8)
- Remove from oven and let cool.
- Using a fork or your fingers, shred the chicken strips.
- In a medium pan, add the shredded chicken and about 1/4 of the bottle of enchilada sauce.
- Stir, making sure all the chicken is coated.
- Cook over medium high heat until the chicken is warm.
- Use in place of, or in addition to, beans in the above recipe.
Finally, feel free to add: green onions, onions, avocado, corn, salsa, etc to the filling.
Nutritional Information (Whole Wheat, Beans & Cheese Version): Makes 4 servings. Calories: 211, Carbs: 41g, Fat: 8g, Protein: 20g, Sugar: 0g, Fiber: 12g
Nutritional Information (Corn, Beans & Cheese Version): Makes 4 servings. Calories: 215, Carbs: 31g, Fat: 7g, Protein: 13g, Sugar: 2g, Fiber: 5g
need to try
2 Tablespoons extra virgin olive oil
1/2 Cup white onion, finely chopped
1/4 Cup sweet peppers, finely chopped
1 Cup chopped Smithfield Ham (leftover from the holidays works great)
6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 Cup milk
1/4 Cup fresh parsley leaves, chopped
1/2 Cup shredded cheddar cheese
1. Preheat oven’s broiler. In a 8 inch skillet sprayed with cooking spray heat oil over medium heat. When hot, saute onions and pepper for 5 minutes. Add ham and cook for an additional 3 minutes.
2. Whisk eggs, salt, pepper and milk until well combined. Pour into hot skillet and top with parsley. Cook for 3-5 minutes pushing sides down with a rubber spatula. Top with cheese then place under oven’s broiler. Watch carefully; broil for 3-5 minutes or until golden and puffed around edges. Remove and let cool for 5 minutes before cutting into wedges.
Another great looking recipe from kblog.lunchboxbunch.com
Spinach/Cannellini Pasta Power Lunch
vegan, makes about 4-5 servings
12 oz. curly rainbow veggie pasta
3-4 cups frozen spinach, chopped
15 oz. can of cannellini beans, drained
3/4 cup Nutritional Yeast flakes
1/4 cup apple cider vinegar
1/2 tsp sea salt
2 Tbsp EVOO
2 Tbsp lemon juice
2 Tbsp Vegenaise (optional)
garnish: red pepper flakes
1. Boil salted water. Add pasta.
2. Two minutes before pasta is done, toss in the beans.
3. Drain water.
4. Fold in your greens - toss well until heated/wilted.
5. Fold in your flavors. You can use pasta sauce, veggie puree or a simple nutritional yeast sauce like the one in this recipe.
6. Serve warm or store in fridge for easy grab and go lunches.
Found this recipe over on kblog.lunchboxbunch.com. Looks deeelish and I may have to attempt making a version (take out the stuff I don’t like natch) of it sometime this week.
Kathy’s Veggie Pasta Stew
4 ounces sliced mushrooms (I used shiitake)
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
This may not look like much but it’s a new favorite of mine.
1 lb. all white turkey breast cooked in taco seasoning (that’s right…turkey tacos)
1 can black beans and a little corn mixed in seasoned with a little cumin, minced onion, chili powder, red pepper flakes and a little garlic powder.
Mixed together it’s a protein meal! and soo sooo sooooo good if you love anything taco flavored. I also mix a little grated cheese in (mexican style from kraft) and a few chipotle/cheese tortilla strips (like you get in the salad aisle). Did I mention this is SO GOOD?
I found a recipe for pasta e fagioli online and decided to give it a try. I took out a few items I don’t like and the actual pasta and I *l.o.v.e* it.
1 lb. white turkey breast
1 to 1 1/2 onions (depending on how much you like)
1 large can (28 oz?) of petite diced tomatos
1 can dark red kidney beans
1 can white kidney beans
2 cans beef stock
1 1/2 teaspoons of oregano
1 1/2 teaspoons of pepper
2 1/2 teaspoons of parsley
1 regular sized jar of spaghetti sauce
it’s probably not the most healthy soup…but it’s full of protein and tastes super good!