Enchiladas again?!

Sick of enchiladas?   here is another variation of how we can make it!

2 Tbsp olive oil
1/2 onion, halved and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1 tsp kosher salt
2 ears of corn, kernals sliced off (or 1 1/2 cups canned or frozen corn)
2 cups shredded zucchini, about 1 medium zucchini
1 Anaheim chile, seeded and minced
1 chipotle chile, seeded and minced
1/2 tsp cumin
1 large tomato, chopped
2 garlic cloves, minced
10 corn tortillas
2 cups shredded cheddar cheese
1 14 oz can enchilada sauce or 1 1/2 cups homemade enchilada sauce

In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and garlic. Cook for 3 more minutes and remove from heat.

Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup. Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for 15-20 minutes, or until cheese is melted. Serve with chopped avocados orguacamole.

Came from Rookie Cookie

PB & J Smoothie

I suggest using the blendtec blender (Rachel's) because I don't think a regular blender can handle this:

1 cup of rolled oats

1 cup milk

2 TBSP peanut butter

1/2 bag frozen strawberries or blackberries

1 banana

1 TBSP honey

(ingredients are approximate)

Blend the dry oats first (alone).  Add 1 cup milk, blend again.  Add 2 Tbsp peanut butter, blend again.  Add banana and frozen berries, blend again.  Add honey, blend again.

Maybe its cause Im pregnant, but this was really good and satisfying.  It filled me up!

A Creation of Mine...

So I was just throwing things together today and this is what I made.  It's really easy and it tasted good to me.

Slice 2 medium summer squash or zucchini (I used one of each).  Put in a frying pan with a little bit of cooking spray.  Add one small can tomato sauce and about 1/2 a can of water and one can beans, drained and rinsed (I used pinto but I think it would be good with kidney beans, too).  Season with the same types of things you would season spaghetti sauce with.  Thyme, oregano, basil, garlic salt, (I used a little bit of creole seasoning to give it some kick).  Simmer for 10 to 15 minutes or until squash is tender.  If you try it, let me know what you think...

Polenta (for pizza or whatever!)

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Lay out on cookie sheet until it hardens. *** add more cornmeal if it looks too soft.  Add pizza stuff and then put in oven to bake

Pizza!

Nonstick cooking spray
1 (18-ounce) roll precooked polenta, cut into 9 rounds
1 cup marinara sauce
1/2 teaspoon dried oregano
1/2 cup sliced roasted red peppers
9 thin slices (about 1 1/2 ounces) pepperoni
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh or dried parsley
Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. 

Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara sauce over the top, then scatter with oregano. Arrange peppers and pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 35 minutes. Serve hot

Sweet potato stew

Chicken and Sweet Potato stew 

4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cut 
1 can whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoonblack pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1 cup chicken broth (gluten free)
1⁄4 cup fresh basil, chopped

Directions

Combine  Everything in the slow cookerCover

cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Sweet Potato Cornbread

Sweet Potato Cornbread

You won't be sorry, Babycakes.

3 large eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup ground cornmeal (I used Arrowhead Mills)
1 cupPamela's Ultimate Baking Mix-or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added
1/2 teaspoon baking powder
Sea salt, to taste

Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. I used a Springform pan.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon. whisk to combine.

In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.

Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

Options:
Wrap and freeze leftover slices.Slice leftover cornbread and grill it a little light olive oil. Scrumptious.

Makes 8 servings.

Read more:http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-cornbread-movie-review.html#ixzz0Ok7RtJNz

Cranberry Chicken

Double check the onion soup mix.  It seemed okay to me but I have an untrained eye.

1 pk chicken breast tenders

catalina dressing

1 can (16 oz) whole berry cranberry sauce

1 pkg dry onion soup mix

Lay the chicken in a casserole/pyrex type dish.  Sprinkle the onion soup mix over the chicken.  Next cover the chicken with the cranberry sauce and finally douse it with catalina dressing. 

Serve over rice! 

Bake for 1 hour at 300 degrees.