“Meatless Monday” Recipe of the Week – Enchiladas de Santa Fe

February 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Enchiladas de Santa Fe. Meatless Enchilada Stacks served with Black Beans and a Salad. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes. Check it out today! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Enchiladas de Santa Fe
These savory, red chili-sauced enchilada stacks are nicely complemented with sides of seasoned black beans and a tossed green salad.

Recipe Ingredients:
Red Chili Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Enchiladas:
Vegetable oil
12 (6-inch) corn tortillas
3 cups shredded Monterey Jack or cheddar cheese or a combination of both
1/2 cup minced yellow onion
3 green onions, chopped for garnish (optional)

Cooking Directions:
1 – For Red Chili Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2 – Add remaining ingredients bring to a boil and simmer for about 10 minutes. Set aside. (Makes about 3 1/2 cups sauce.)
3 – Preheat the oven to 375°F (190°C).
4 – For Enchiladas: In a medium skillet, warm about 1/4 inch oil over medium heat. Using tongs, soften the tortillas one at a time in the hot oil, turning them and cooking no more than just a few seconds. Transfer tortillas to absorbent paper.
5 – Spread about 1/2 cup of the Red Chili Sauce in the bottom of a shallow baking dish large enough to hold 4 corn tortillas in a single, non-overlapping layer. A (17x11x1-inch) jelly roll pan works well.
6 – Using tongs, dip 4 of the tortillas, one at a time, in the sauce.
7 – Transfer the dipped tortillas to the baking dish, arranging them in a single layer. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions evenly over each tortilla.
8 – Repeat the dipping process with 4 more tortillas, stacking each on top of one of the cheese-topped tortillas. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions over the second layer of tortillas.
9 – Dip the last 4 tortillas in the sauce and place one on top of each of the stacks in the dish. Pour any sauce remaining in the skillet evenly over the enchilada stacks and sprinkle them evenly with the remaining cheese.
10 -Bake 12 to 15 minutes, or until the cheese is melted, sauce is bubbly and the enchiladas are heated through. Carefully transfer each enchilada stack to a plate with a wide spatula. Sprinkle with green onions, if desired.
Makes 4 servings.
https://www.cooksrecipes.com/mless/enchiladas-de-santa-fe-recipe.html

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“Meatless Monday” Recipe of the Week – One-Pot Mexican Macaroni and Cheese

January 28, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s”Meatless Monday” Recipe of the Week is a recipe for One-Pot Mexican Macaroni and Cheese. Macaroni and Cheese with a Mexican flair. Made using Rotelle or Wagon Wheel Pasta along with Jalapeños and Monterey Jack Cheese. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and CheeseAn old favorite, macaroni and cheese takes on a new role with the addition of zesty jalapeños teamed with shredded Monterey Jack cheese. The pasta doesn’t need draining in this one-pot recipe, which saves on dishes.

Recipe Ingredients:
3 cups dry rotelle or wagon wheel pasta (8 ounces)
3 cups water
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Boil pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
2 – Reduce heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Makes 4 servings.
https://www.cooksrecipes.com/mless/one-pot_mexican_macaroni_and_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Mediterranean Tofu

January 21, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mediterranean Tofu. Take your Tofu and kick it up a bit with this week’s recipe. It’s from the CooksRecipes website (https://www.cooksrecipes.com/index.html) which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Make 2019 a Healthy One!

Mediterranean Tofu
Here’s a great way to serve tofu in the summer, with the season’s flavorful tomatoes.

Recipe Ingredients:
2 (16-ounce) tubs firm tofu, drained
1 tablespoon light olive oil
Salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 cups diced ripe tomato (make the dice fairly small)
1/4 cup oil-cured sun-dried tomatoes, cut into strips, with a little of their liquid
Juice of 1/2 lemon, or to taste
Salt and freshly ground pepper to taste
A few leaves fresh basil, cut into strips

Cooking Directions:
1 – Cut each block of tofu into 6 equal slabs. Blot very well between layers of clean tea-towel or paper towels. Spread the light olive oil over the surface of a 12-inch square griddle or extra-wide skillet and heat. Arrange the slabs of tofu in a single layer, and cook over medium-high heat until golden on both sides. Sprinkle the tofu with salt.
2 – Meanwhile, heat the extra-virgin oil in a smaller skillet. Add the garlic and sauté over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat just until the fresh tomato wilts a bit and is well heat through, about 2 minutes. Season with salt and pepper.
3 – To serve, fan out 3 slices of the tofu on each place and divide the tomato-garlic sauce over them. Top each serving with a few strips of basil. Serve at once.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mediterranean_tofu_recipe.html

“Meatless Monday” Recipe of the Week – Cheese and Vegetable Pie

January 14, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheese and Vegetable Pie. Made with Swiss Cheese and Zucchini. Perfect dish for Brunch or Dinner. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese and Vegetable Pie
This delicious Swiss cheese and zucchini quiche makes a great dish for brunch or supper.

Recipe Ingredients:
1 tablespoon butter
1 cup frozen onion seasoning blend or sliced onion
1 tablespoon butter
Salt and pepper 2 tablespoons all-purpose flour
1 1/2 cups shredded Swiss cheese
1 (9-inch) unbaked pastry shell* (partially baked)
2 large eggs (beaten)
1 cup half-and-half (light cream)
1 cup zucchini (sliced)

Cooking Directions:
1 – Sauté onion and zucchini in butter in skillet until tender, about five minutes; season with salt and pepper and stir in flour. Cool; toss with cheese and arrange in bottom of crust.
2 – Mix eggs and half-and-half; pour into crust.
3 – Bake in a preheated oven at 350°F (175°C) until pie is browned and set, 40 to 45 minutes.
Makes 6 servings.

*Use store bought ready-to-use, or homemade pastry using your favorite recipe.

Nutritional Information Per Serving (1/6 of recipe): 347 Protein: 13.8 g Fat: 23.8 g Carbohydrate: 20 g.
https://www.cooksrecipes.com/mless/cheese_and_vegetable_pie_recipe.html

“Meatless Monday’ Recipe of the Week – Veggie Jack Burrito Casserole

January 7, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Veggie Jack Burrito Casserole. Another one of those recipes that makes you say “Who needs the Meat” It’s a Veggie Jack Burrito Casserole made using; Broccoli Florets, Mushrooms, Red Onion, Carrots, Zucchini, Green Onion, Green Salsa, Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend, and Tortillas. The recipe is off the CooksRecipes website where you can find endless recipes that will please all tastes, diets, or cuisines. So check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Veggie Jack Burrito Casserole
A hearty, Southwestern layered casserole with a variety of vegetables, green salsa, flour tortillas and Monterey Jack cheese.

Recipe Ingredients:
1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 (10-inch) flour tortillas
Sour cream for accompaniment (optional)
Green or red salsa for accompaniment (optional)

Cooking Directions:
1 – In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa.
2 – Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12×8 inch baking dish. Cover with foil.
3 – Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until heated through.
4 – Top with salsa and remaining cheese.
5 – Continue baking 5 to 7 minutes, or until cheese is melted.
6 – Serve topped with a dollop of sour cream and salsa, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/mless/veggie_jack_burrito_casserole_recipe.html

“Meatless Monday” Recipe of the Week – Ravioli with Black Bean Salsa

December 31, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Ravioli with Black Bean Salsa. Made using BUITONI® Cheese Ravioli, Chunky Home-Style Tomato Salsa, Black Beans, Cilantro, and Monterey Jack Cheese. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, or cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Ravioli with Black Bean Salsa
Italy meets Mexico in this fun, festive and deliciously easy dish.

Recipe Ingredients:
1 (9-ounce) package BUITONI® Cheese Ravioli
1 (16-ounce) jar chunky home-style tomato salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Prepare pasta according to package directions.
2 – Heat salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.
Makes 4 servings.
https://www.cooksrecipes.com/mless/ravioli_with_black_bean_salsa_recipe.html

“Meatless Monday” Recipe of the Week – SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

December 24, 2018 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES. Made using Skinny Noodles Spaghetti Shirataki, Carrots, Snow Peas, Red Bell Pepper, Baby Corn, and Light Asian Dressing. The recipe is from one of my favorite recipe sites the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so be sure to check it out today. Enjoy and start the New Year off Healthy! https://diabeticgourmet.com/

SKINNY NOODLES SALAD WITH SHIRATAKI NOODLES

Ingredients

8 oz package Skinny Noodles Spaghetti Shirataki, drained and rinsed
4 oz carrots, shredded
4 oz snow peas, trimmed and shredded
4 oz red bell pepper, shredded
4 oz baby corn, sliced lengthwise
1/3 Cup your favorite ready-to-use, Light, Asian dressing (like “Ken’s Lite Asian Sesame with Ginger & Soy”)

Directions

1 – In large bowl add noodles, carrots, snow peas, red bell pepper, and baby corn.
2 – Pour 1/3 cup dressing over noodle salad, toss gently.
3 – Cover and refrigerate for 1 hour before serving.
NOTES:
Here’s an easy Asian fusion salad guaranteed to impress. The spaghetti shirataki add extra texture to the salad and extend the portion size without added calories. You can serve this salad for a main meal, or cut the portion size and serve on the side.

Recipe Yield: Makes 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 185
Fiber: 11 grams
Protein: 6 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/skinny-noodles-salad-with-shirataki-noodles

“Meatless Monday” Recipe of the Week -Vegetable Paella

December 17, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is -Vegetable Paella. A Vegetarian version of the Spanish Dish Paella. Some of the ingredients that make up this dish are; White Rice, Spanish Onion, Saffron, Carrot, Eggplant, Zucchini, and more! It’s another delicious recipe from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines, so check it out today! Enjoy and Eat healthy in 2018 and the upcoming year! https://www.cooksrecipes.com/index.html

Vegetable Paella

A hearty and flavorful vegetarian version of the classic Spanish dish.

Recipe Ingredients:
1 large Spanish onion, finely chopped
2 cups long-grain white rice
4 cups vegetable stock
1 large pinch saffron
1 medium carrot, sliced
2 medium celery sticks, sliced
8 plum tomatoes, quartered
1 medium green bell pepper, chopped
1 small eggplant, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
10 garlic cloves, finely minced
3 tablespoons olive oil
1 cup fresh or frozen peas
Salt and freshly ground black pepper to taste

Cooking Directions:
1 – In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice and cook for a few more minutes. Add the vegetable stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat and set aside.
2 – In a separate pan, steam the carrot and celery until slightly tender, about 5 minutes. Remove the celery and carrot, reserving the water.
In a large bowl, toss the carrot, celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and ground black pepper. Transfer vegetables to a lightly greased baking sheet and place in the oven at 450°F (230°C). Roast the vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400°F (205°C).
3 – Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are just tender.
4 – Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/vegetable-paella-recipe.html

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

“Meatless Monday” Recipe of the Week – Black Bean Burritos

December 3, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Black Bean Burritos. Anything using Black Beans has to be good! Thank you to Trina for passing this recipe along to me. Enjoy and Eat Healthy in 2018!

 

Black Bean Burritos

Ingredients
2 (10 inch) flour tortillas
2 tablespoons extra light olive oil
1 small red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces reduced-fat cream cheese
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
* Your favorite salsa or taco sauce (Optional)

Directions
1 – Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2 – Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3 – Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4 – Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Top with salsa or taco sauce.

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