Tuesday, February 3, 2015

Quinoa Enchilada Casserole

I made this recipe and served it over rice and a dollop of sour cream. It tasted wonderful! It reminds me of a Chipotle Burrito Bowl. The next day I put some left overs on a bed of lettuce and made a Southwestern salad. It tasted fresh and delicious. This would also be wonderful for dipping with tortilla chips. Enjoy!

Quinoa Enchilada Casserole Recipe


1 cup quinoa, cooked
1 (10 ounce) can enchilada sauce
1 (4.5 ounce) can green chiles, drained
1 cup sweet corn kernels
1 cup canned black beans, drained and rinsed
2 T. chopped fresh cilantro
1/2 t. cumin
1/4 t. chili powder
Salt and pepper, to taste
1 1/2 c. shredded Colby Jack cheese, divided
1 diced avocado
1 diced tomato


In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees. Lightly oil a 9x13 baking dish.

In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, and chili powder; season with salt and pepper, to taste. Stir in 1 cup cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheese has melted. (About 15 minutes).

Serve over rice and garnished with avocado and tomato, if desired.

Crock Pot Salsa Verde Chicken

I love this recipe for the simplicity and great flavor. I use the Salsa Verde Chicken as a meal served over rice, as filling in Chicken Quesadillas, or for Enchilada filling. If you make make a little extra, you can use it for 3 different meals during the week.

Crock Pot Salsa Verde Chicken Recipe


1 1/2 lbs. raw skinless chicken tenders

1/4 t. garlic powder
1/4 t. oregano
1/4 t. cumin
salt and pepper, to taste
16 oz. roasted salsa verde (Archer Farms brand)


Season chicken with garlic powder, oregano, cumin, salt and pepper. Place in the bottom of the slow cooker. Cover with salsa verde, cover and cook on HIGH for 2+ hours.

Makes about 3 cups.

Saturday, August 9, 2014

Enchilada Pasta

This recipe is similar to Beef Stroganoff but with a Mexican twist.

Enchilada Pasta Recipe


16 oz. extra wide egg noodles
1 1/4 cups enchilada sauce
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey Jack cheese, divided
1/4 cup Greek yogurt
1 (4 oz.) can diced green chiles
1 T. olive oil
1 pound ground beef
4 oz. cream cheese
1/2 t. chili powder
1/4 t. cumin
salt and pepper, to taste


Preheat oven to 350 degrees. Lightly oil 9x13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine enchilada sauce, corn, beans, 1/2 cheddar cheese, 1/2 Monterrey Jack cheese, Greek yogurt, and green chiles. Set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, drain excess fat.
Stir in cream cheese, chili powder, and cumin until cream cheese has melted. Stir pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
Add pasta to prepared baking dish and top with guacamole and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
Serve immediately, garnished with cilantro.
bon appétit

Monday, April 7, 2014

Chili Mac Casserole

I found this recipe online and adapted it to my family's preference. The nice thing about this is you can change several ingredients for variety.

Chili Mac Casserole Recipe


1 lb. Ground beef
1 can Green Chilies
1 can Black Beans
1/2 medium Onion
1 can diced Tomatoes
1 can Tomato paste 
1 package Elbow macaroni
1/2 t. Pepper
1/2 t. Garlic Salt
1 t. Cumin
2 cups Mexican cheese blend (or any cheese you prefer)


1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add beef mixture.

2. Transfer to a 13x9 inch baking dish coated with cooking spray. Cover and bake at 375 degrees for 20-25 minutes or until bubbly. Uncover, sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted. 

Serves 10
bon appétit

Thursday, November 21, 2013

Mom's Spaghetti Sauce

I have always loved my mom's spaghetti sauce recipe. There is something familiar and comforting about it that I love. My husband also adores this recipe and asked that I get the exact recipe from my mom. Enjoy!

Mom's Spaghetti Sauce Recipe


1 T. olive oil
1 lb. hamburger
1 medium onion, diced
1 (26 oz) can Hunt's spaghetti sauce
2 (14 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 envelope spaghetti sauce mix
1 t. sugar
2 T. dried parsley flakes
1 T. Italian herbs
1/2 t. garlic powder
2 (8 oz) cans mushrooms
Salt and Pepper, to taste


Brown the hamburger meat with olive oil and onions on a skillet. Drain any extra grease once the meat is fully cooked. Add meat and all other ingredients into a large pot and simmer for about 30 minutes. While the sauce is simmering you can start boiling the spaghetti noodles according to the package instructions. Drain the spaghetti noodles and combine with sauce. Serve and enjoy!
bon appétit

Saturday, October 26, 2013

Skillet Lasagna

This recipe is great to have on hand for a quick and easy dinner with pretty basic ingredients. We also had left overs for lunch the next day!

Skillet Lasagna Recipe


1 lb. ground beef
1 box (12 oz.) bow tie pasta
1 jar (26 oz.) spaghetti sauce
1 T. extra virgin olive oil
1 t. salt
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. mozzarella cheese
1/2 c. sour cream


1. Cook bow tie pasta according to package directions and drain. Drizzle with extra virgin olive oil.

2. Meanwhile, brown and crumble ground beef. Drain, if necessary.

3. Mix spaghetti sauce into the pasta. Then add ground beef, seasonings, cheese, and sour cream. 

4. Heat over low for 5 minutes until cheese melts.

bon appétit

Saturday, October 19, 2013

Healthy Applesauce Muffins

I am so glad I found this recipe! It is quick and easy AND HEALTHY. My little toddler loves these muffins and I can still feel good about what I am feeding him. Next time I make these I am going to double the recipe and freeze half of the batch.

Healthy Applesauce Muffins Recipe


1 cup rolled old fashioned oats
1 cup applesauce
1/2 cup milk
1 large egg
1 t. vanilla
4 t. coconut oil
1/2 cup sugar
3/4 cup whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
cinnamon and sugar mixture


Preheat oven to 375 degrees F. Grease muffin tin and set aside.

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, coconut oil, and sugar.

Add dry ingredients and stir until just combined to avoid dryness. 

Place batter evenly in the muffin tin and sprinkle cinnamon and sugar over the top. Bake for 15-20 minutes. Don't overbake or the muffins will be dry.

bon appétit