The first plan for the new year! Wow! Here it is:
Vegetable Enchiladas with Green Sauce
8-10 lg Tortillas
3-1/2 C Green Chile Enchilada Sauce
12 oz Canned Mushrooms
6 oz Canned Olives (sliced)
2 C Spinach
15.5 oz can Pinto Beans
15.5 oz can Black Beans
2 Chipotle Peppers (diced)
1/2 lb Cheese (shredded)
Preheat oven to 350*.
Combine 1-1/2 C Green Chile Enchilada sauce, mushrooms, olives, spinach, beans, peppers, and half of cheese in a large mixing bowl.
Stuff tortillas as full as you can and place them seam down in a greased 9X13 baking dish.
Pour remaining sauce and cheese over the top of the enchiladas.
Bake for 25-35 minutes.
Macaroni and Cheese
8 oz. Elbow Macaroni (I use Whole Wheat)
4 Tbs Butter
3/4 Cracker Crumbs
1 Onion (minced)
1 Tbs Flour
1/4 tsp Dry Mustard
1 tsp Salt
1/8 tsp Pepper
1-1/2 C Milk
2 C Shredded Cheese (I use a mix)
Melt 2 Tbs of butter in a sauce pan, add onion, and saute until tender.
Add flour, salt, pepper, and mustard. Stir together well.
Add milk and cheese and cook until thickened.
In a separate pan, cook noodles. Drain and place in a baking dish (9×13).
Pour cheese mixture over the noodles.
Tops with crushed crackers that have been coated with the remaining melted butter.
Bake dish at 350* for 20 minutes.
15 Minute Tilapia
4 Tilapia Fillets
1 Tbs Olive Oil
1/2 Shredded Parmesan
Place tilapia on aluminum foil.
Lightly brush top and sides of tilapia with olive oil.
Sprinkle garlic salt and Parmesan over tilapia.
Either grill over medium heat for 12-15 minutes or bake in over at 375* for 12-15 minutes.
8 oz frozen Broccoli
1 Bell Pepper (diced)
1 bag of Spinach
8 oz Ground Turkey
1/2 Onion (diced)
1 Frozen Pie Crust
Preheat oven to 400*.
Brown ground turkey.
While turkey is cooking, saute the diced pepper and onion in a separate pan.
Once the onions are translucent, add in the spinach and cook for a few minutes. (You may need to add a few Tbs of water to keep spinach from drying out)
Whist the eggs.
Mix all ingredients together and pour into the pie crust.
Bake for 25-30 min.
Emma’s notes: I usually double this recipe and freeze the second quiche for later. It’s like a free dinner sometime in the next couple of weeks!
I have some misc. frozen veggies in the fridge that I will probably add to this quiche. That’s the great thing about quiche: Almost anything goes!
1 lb boneless Chicken
2 Tbs Olive Oil
1 can sliced Mushrooms
1 can Cream of Mushroom Soup
1 C Celery (sliced)
1-1/2 Tbs Soy Sauce
1/2 C Cashews
Hot cooked rice
Combine chicken, olive oil, mushrooms, soup, and soy sauce in slow-cooker.
Cover and cook on low for 6-8 hrs OR high for 4-6 hrs. About 45 minutes before serving, add in Celery.
Add cashews JUST before serving.
Serve over rice.
Chicken and Noodles
I love homemade bread! For my homemade bread, here are a few recipes I like to use.
The “I-Actually-Remembered-The-Night-Before” Bread: http://www.jocooks.com/bakery/breads/crusty-bread/
This one is super easy, it just requires 12-18 hrs to rise. This means remembering the day before that I want homemade bread. How likely is that?
The “It’s-Dinner-Time-In-An-Hour-And-I-Want-Homemade-Bread” Bread:
This bread is also very easy. I think when I’ve made it in the past, I used whole wheat flour and it worked well. This one is easy, QUICK, and it makes the house smell yummy!
Another note: I have some frozen spinach in my freezer, because I may have miscalculated how much was necessary for a couple recipes. I’m planning on using it for my recipes that call for fresh spinach this week. I haven’t had any issues with this substitution in the past and I don’t have to worry about having fresh spinach go bad in my fridge. Win win!