vegetarian mexican skillet

 

Quick and easy to make.  My kids love tortilla chips so of course that was a major bonus.

vegetarian mexican skillet

1 medium red onion, diced

3 tablespoons minced garlic

1 red bell pepper, diced

1 cup frozen corn kernels

1 can (14 ounces) petite diced tomatoes

8 ounces enchilada sauce (trader joes is my favorite!)

2 tablespoons lime juice

1/4 cup sour cream (I used light)

3-4 cups cooked rice

1 can black beans, drained

1 teaspoon chili powder

3 teaspoons cumin

1/4 teaspoon cayenne pepper

1 teaspoon salt

handful of shredded cheddar cheese

Heat a skillet over medium heat.  Add 1 tablespoon oil.  When hot, saute onion, garlic and red bell pepper until soft.  Add corn, canned tomatoes and cook for a few minutes.  Add beans, rice, lime juice, enchilada sauce, chili powder, cumin, cayenne pepper, salt and sour cream.  Stir to combine.  Sprinkle with cheese.  When melted, serve in a bowl with tortilla chips.

low FODMAP pasta sauce

 

I'm cooking low FODMAP for two of my kids and trying to be a great sport about it.  This pasta sauce was really, really good and an excellent way for me to use the fresh basil growing in my backyard.  I was pleasantly surprised that pasta sauce can taste so good without garlic and onions!

low FODMAP pasta sauce

1 tablespoon olive oil

1 cup grated carrots

1/2 cup diced celery

30 ounces canned tomato sauce

30 ounces canned diced tomatoes, undrained

1 cup fresh basil

2 teaspoons salt

2 teaspoons oregano

Heat the oil in a large saucepan.  Add carrots and celery and cook until softened.  Add the diced tomatoes, basil, salt and oregano.  Bring to a boil then simmer 10 minutes.  Put into a blender and puree.  Bring the sauce back to the saucepan.  Add the tomato sauce and simmer for 10 minutes or more.

garlic parmesan stuffed mushrooms

 

To my surprise my son requested stuffed mushrooms.  He's not a fan of cheese so I looked for a recipe without cream cheese then modified it to what I thought we'd enjoy.  They were delicious!

garlic parmesan stuffed mushrooms

1 pound mushrooms

1 tablespoon butter

1 small onion, finely chopped (I used 2 tablespoons dehydrated onions)

1 tablespoon minced garlic

2 tablespoons seasoned breadcrumbs

3 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1/4 cup Parmesan cheese

salt and pepper

Wash mushrooms and remove stems (chop stems into little pieces).  Place on a baking sheet lined with foil and sprayed with non-stick cooking spray.

Melt butter in skillet.  Add onion and garlic and cook 2-3 minutes.  Add chopped mushroom stems and saute until softened, about 5 minutes.

Add the breadcrumbs, basil and parsley.  Stir and cook 3-4 minutes.

Take off the heat.

Stir in parmesan cheese, salt and pepper.

Preheat oven to 350 degrees.  Evenly distribute filling among the mushrooms.  Bake 20-25 minutes.

easy broccoli salad

 

We had dinner at my friend Karen's home this evening and her husband made this salad.  It was SOOOOO good!

easy broccoli salad 

2  (12 ounce) bags of raw broccoli

1/2 cup of red onion, chopped

1 cup mild cheddar cheese, shredded

1/2 cup cooked bacon, chopped (served on the side because of the vegetarians)

1 cup creamy coleslaw dressing

In a large bowl, combine all ingredients, mix well and chill in fridge for 2 hours.

Serves 4-6

jalapeno poppers with lime cilantro dip

 

My daughter found this recipe and it's a great one!  I simplified it a little bit and honestly, I'm glad I did because just removing the seeds is work! :)  Very tasty.  Served alongside Cuban Beans & Rice.

jalapeno poppers with lime cilantro dip (adapted from Taste of Home 201 Recipes You'll Make Forever, 2019)

12 jalapeno peppers

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1 1/4 cups shredded sharp cheddar cheese

4 green onions, finely chopped

few tablespoons panko breadcrumbs

lime cilantro dip

1 cup sour cream

2 green onions, finely chopped

2 tablespoons lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon garlic salt

Cut jalapenos in half lengthwise and remove the seeds.  Place jalapenos on an ungreased baking sheet.  Broil 4-inches from the heat for 4-6 minutes on each side or until lightly blistered.  Cool slightly.

In a small bowl, beat cream cheese and cheddar cheese until blended.  Stir in the onions.  Spoon into pepper halves.  Sprinkle panko breadcrumbs on the filled jalapenos.

Bake at 350 degrees for 18-20 minutes or until lightly browned.

For the lime dip, combine all ingredients in a small bowl.  Serve with poppers.

chile relleno cassesrole

 

This casserole is SOOOO good.  I have a feeling I'm going to be making this one every chance I get.  It's so easy to make, too.

chile relleno casserole (yummyhealthyeasy.com)

2 (10 ounce) cans whole green chiles (I used a 27 ounce can)

6 ounces Monterrey Jack cheese, cut into strips (I used jalapeno jack)

8 eggs

2/3 cup milk

1 cup flour

1 teaspoon baking powder

1 1/2 cups Cheddar cheese, shredded

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray, set aside.

Drain green chiles.  Place a strip of cheese into each green chile and place in the baking dish.  Once all the stuffed green chiles are inside the pan, mix together the eggs, milk, flour and baking powder in a mixing bowl.  Beat with a whisk until smooth (I needed to use an electric hand-held mixer).

Pour the egg mixture over the chiles and top with cheese.

Bake for 30 minutes.  Slice into squares and serve.

fresh veggie and herb couscous salad

 

I adapted a recipe my daughter found that she wanted me to make.  I omitted the veggies I didn't want and added the ones I did.  AND used boxes of Parmesan couscous mix.  This recipe was a snap to throw together and so fresh and delicious!

fresh veggie and herb couscous salad

2 boxes Near East couscous mix, Parmesan flavor (made according to package directions)

1 pint cherry tomatoes, halved

2 scallions, thinly sliced

1/2 English cucumber, diced

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1/4 cup olive oil

2 teaspoons grated lemon zest plus 1/4 cup juice

2 cups roughly chopped leafy herbs such as dill, basil and parsley (I mostly used 1/4 cup fresh dill)

Prepare couscous.

In a large bowl, toss tomatoes, scallions, cucumber, bell peppers and fresh herbs. 

Combine olive oil with lemon zest and juice.  Add to the salad.

Toss and serve.