Thursday, September 24, 2015

Green Chili Enchilada Quinoa Bake

Nothing beats being able to take a classic and remake it! This recipe takes the wonderful flavor of green chili enchiladas and amps up the nutritional level, all in a warm and creamy casserole! Don't let the word casserole turn you off, gone are the days of grandma's bland tuna casserole full of peas,  this takes casseroles to a whole new level!

1 large chicken breast, cooked and shredded
1 cup dry quinoa,  rinsed and cooked
1 bag baby spinach,  chopped
1 onion, chopped
3 cloves of garlic , minced
1/3 cup cilantro, chopped
1 can black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
3 tablespoons lime juice
2 10 Oz cans mild or medium green chili enchilada sauce
1/2 cup plain Greek yogurt (or sour cream)
2 cups shredded Monterey cheddar

In a large pan, saute your onion in a little bit of olive oil. Once it's translucent,  add garlic and saute another 30 seconds. Add spinach, yes it looks like a ton of spinach but it will cook down a lot. Saute spinach until slightly wilted. Remove from heat. Add lime juice, cumin, chili powder and salt and pepper. Mix well. Add black beans, enchilada sauce and Greek yogurt. Mix well. Add cheese and quinoa and mix together. Spray a 9x13 glass dish and pour the mixture into it. Cover with foil. Bake at 375 for 45 minutes.


Monday, September 21, 2015

Minestrone Soup

Minestrone soup is an awesome blend of vegetables,  beans and pasta. You really could add anything you'd like to this soup!  The great thing is, even if you're not a fan of one of these ingredients, you can't really tell it's in there but you still get the nutritional value of it. After simmering, all of the flavors blend together wonderfully!  This makes a big batch, possibly my enough to freeze half for another meal, depending on how many mouths you're feeding. (Note: if possible use canned goods with no salt added or reduced sodium, it is also possible to replace the canned vegetables with frozen)

1 can kidney beans (drained and rinsed)
1 can cannellini beans (drained and rinsed)
1 can diced carrots (drained and rinsed)
1 can green beans (drained and rinsed)
2 cans diced tomatoes, UNDRAINED
3 stalks of celery, sliced
1 onion,  chopped
1 small bunch of kale, chopped
1/2 cup pesto sauce
8 Oz pasta
8 cups of water (plus 5 teaspoons of chicken bouillon)

In a large soup pot, heat up some olive oil. Cook the onions and celery until they lose their crunch. Add kale and continue cooking until lightly wilted. Add all other ingredients and bring to a boil. Season with salt, pepper and garlic powder to taste. After bringing to a boil, cover and let simmer for 45 minutes, stirring occasionally. After 45 minutes your soup will be done. Sometimes I find that I need to add a cup or two of water at the end because the pasta absorbs more than expected. Be sure to add another sprinkle of bouillon if you add extra water!

Sprinkle each bowl with parmesan and enjoy!