What's the old saying? Nothing soothes the soul like an ooey, gooey, cheesy enchilada. At least I think that's how the old saying goes. Okay, that's probably not how the old saying goes, nevertheless I'm still right about enchiladas. Really you could stuff almost anything inside a flour tortilla, douse it with enchilada sauce and melt some cheese on top and it would taste divine. That's why this is the perfect recipe for meat eaters or vegetarians! It's filling, hearty and the beans substitute as the meat keeping your menu both frugal and tasty all at the same time. If you are opting for the vegetarian option make sure you buy the refried beans that are marked, well, vegetarian. If you don't you'll probably be eating beans that are cooked in bacon fat. Not that there's anything wrong with that (unless you're a vegetarian). Anyhoot, pick the beans of your choice then mix them with a couple of spices and a wee bit of cheese, stuff the mixture into fajita sized flour tortillas, line them up in a pan and cover with canned (yet jazzed up) enchilada sauce. That's hardly cooking! It's really not cooking unless you're counting the bake time which the oven does for you. Here's a delicious, hearty meal which you barely even have to cook. So...no more excuses! Yes friends, my work here is done.
Refried Bean Enchiladas (adapted from ohsweetbasil.com)
1 (16 oz.) can vegetarian refried beans
1 1/2 t. cumin, divided
3/4 t. chili powder, divided
1/2 t. salt
1 c. shredded cheese, divided (cheddar, co/jack, whatever)
12 fajita sized flour tortillas
1 (10 oz.) can red enchilada sauce
1/4 c. sour cream
Preheat the oven to 350. Spray a 9X13 pan with cooking spray and set aside. In a medium bowl combine the beans, 1 t. cumin, 1/2 t. chili powder, salt and
1/2 c. cheese and stir to combine. Divide the mixture evenly among the flour tortillas, roll, then line them up in the prepared pan. In a separate medium bowl combine the enchilada sauce, 1/2 t. cumin, 1/4 t. chili powder and sour cream and whisk to combine. Pour the mixture evenly over the enchiladas then cover with the remaining 1/2 c. cheese. Cover with foil and bake for 30 minutes then remove the foil and bake an additional 5 minutes.
12 servings (184 calories each serving) according to my calculator on loseit.com
Whenever
there is a sale on pork loins I tend to pick up two or three and bank
them in my
freezer for easy future entrees. I love to slice them into pork chops
(two pounds equals about 6 pork chops in my world), or just leave them
whole, braising all day in the crock pot. This recipe starts with a
super-simple rub which you could totally make ahead to rub down the pork roast the
night before, then plunk it in the crock pot with the beer and balsamic
before you leave for work the next morning. Alternatively, you could
freeze it in a ziploc bag (marked with a sharpie of course) then when
the right day comes, plunk in the crock pot, pour the beer and balsamic
over it, then cook all day. If you go the frozen route just be sure to
add extra cooking time. If you're away at work all day, throwing it in
frozen might be a great option for you though! The combo of spicy
pepper, sweet brown sugar and the tang and bitterness from the beer
makes for a balanced depth of flavor. Feel free to use any beer you have
on hand. I chose Tallgrass Zombie Monkey because the rich, dark
chocolate notes plus the floral-y citrus finish of the beer make an
excellent combo not only with the pork, but with my choice of side: Brussels Sprouts with Goat Cheese and Honey. Serve your pork on buns or straight up on the plate, drizzled with some of the delicious pan juices and dinner is served!
Beer Balsamic Pork (adapted from shewearsmanyhats.com)
1 (2 lb.) boneless pork loin
1 t. salt
1 t. pepper
1 t. garlic powder
1 t. oregano
2 T. brown sugar
12 oz. beer (I used Tallgrass Zombie Monkey)
2 T. balsamic vinegar
Place the pork loin in a 4 or 6 qt. crock pot that has been sprayed with cooking spray. In a small bowl stir together the salt, pepper, garlic powder, oregano and brown sugar then rub all over the pork. Pour the beer into the crock pot then drizzle the pork with the balsamic vinegar. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve.
6 servings (188 calories each serving) according to my calculator on loseit.com
School
has started around here (for the most part), but grilling weather has
not stopped! Nope, it's still perfect grilling weather (in fact, my
husband will
grill in ANY weather - including snow and ice!) so grilling around here
never really stops. I love grilled boneless, skinless chicken breasts,
and its versatility makes it a great choice any night of the week. Often
boneless, skinless chicken breasts can easily
result in a flavorless, dry piece of meat, but it doesn't have to be
that way! This recipe elevates your boring chicken to a whole new level
and with one of my favorite sauces...pesto! Pesto is so versatile; make
it out of spinach, arugula, kale or even cilantro.
Pesto...it's not just for basil anymore! This spinach pesto is
super-mild but rich and creamy, so it's a great choice if you've never
tried pesto before. In other good news, it can be whipped up in a jiffy
in your food processor or blender. Just add all the
ingredients but the olive oil, pulse for a few seconds then slowly
stream in the olive oil and <boom> you are a pesto queen (or
king)! Leftover pesto can be frozen for use at a later date, spread onto
sandwiches, mixed into scrambled eggs, tossed with pasta or even used as a
sauce for pizza. Explore the world of pesto! It really is a diverse
sauce that will turn you into a kitchen rock star. Who doesn't want to
be a rock star, right? Well, I don't (too much attention for me) but a
kitchen rock star...well, I'll take that title
any day!
Grilled Chicken with Spinach and Pine Nut Pesto (adapted from foodnetwork.com)
6 (6 oz.) boneless, skinless chicken breasts
1/3 c. plus 2 T. olive oil, divided
2 t. salt, divided
1 t. pepper, divided
2 c. lightly packed baby spinach
1/4 c. pine nuts, toasted
Zest and juice of 1 lemon
1/3 c. grated Parmesan cheese
Drizzle the chicken breasts with 2 T. olive oil then season with 1 t. salt and 1/2 t. pepper.
Heat a grill pan or outdoor grill over medium high heat (375-400 degrees). Add chicken to pan or grill and cook 6 minutes on each side or until the thickest part of the chicken is 165 degrees as measured with a meat thermometer.
In the meantime place the spinach, remaining 1 t. salt, remaining 1/2 t. pepper, pine nuts, lemon zest, lemon juice and Parmesan in a food processor or blender and pulse to combine. With the machine running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or blender and pulse to combine one more time. Serve 1 T. of the pesto on top of each chicken breast (recipe makes about 1 c.).
6 servings (302 calories each serving) according to my calculator on loseit.com)
1 T. pesto is 66 calories
I served this with a variation of my Mediterranean Farro Salad.
You guys! I've missed you! After unexpectedly taking the summer off because let's face it, with 6 and 10 year old boys in the house there is NO time to think straight let alone write, I am back and ready to blog my face off again! So let's start with a great back to school favorite...pasta! This pepperoni pizza pasta bake has it all: three kinds of cheese (there's a secret about that I'll tell you in a minute), perfectly cooked pasta, two kinds of meat and tomato sauce, mixed together then baked to ooey-gooey perfection. Make a double batch and freeze it for a quick and easy dinner once school picks up speed, or freeze leftovers in individual containers or foil wrappings for lunch or dinner on the fly.
Now let me tell you my secret. I think I've mentioned before my love for Aldi, no? Well, if you are a faithful Aldi shopper like me (and if not, I beg to know why?) you know that Aldi is great, but if you really like to cook sometimes fulfilling your entire grocery list there just ain't gonna happen. No problem for me because I go to Aldi first, get everything I can then head to another bigger grocery store to fulfill my list. The particular day I was shopping for this recipe I happened to go to the bigger store first. Big mistake, right Shel? Yes, it can be but in this instance it worked out for me. See, the original recipe called for ricotta cheese (like most baked, lasagna-esque pastas I know) but when I was in the bigger (more expensive) grocery store I thought "oh, I can get ricotta at Aldi". Wrong. No ricotta at Aldi that day. So, instead of heading BACK to the bigger store (I mean come on, I already go to two stores man!) I thought "what would be a great substitution for ricotta"? Cottage cheese, that's what! I remembered in a flash that my mom used to do this little trick when I was a kid so I headed over to the dairy section, grabbed a carton of cottage cheese and was on my way. I didn't want the texture of the cottage cheese to mess up my dish so I just whizzed up the amount I needed in the food processor and voila! Problem solved, Aldi style. Another reason this is a great option is cottage cheese is less expensive than ricotta and if you don't use the whole container you can just eat the cottage cheese with scrumptious slices of end of summer tomatoes whereas the ricotta might get shoved to the back of the fridge and forgotten about until it's time to clean it out to make room for all the food at Thanksgiving. Not that I've ever had that happen. Ahem. So, make a batch or two of this easy, cheesy pasta and be thankful for a quiet house this fall because we all know that summer will be upon us again soon enough.
Pepperoni Pizza Pasta Bake (adapted from tasteofhome.com)
1 lb. spiral pasta (or other short pasta of your choice)
1 lb. (85% lean) ground beef (could use leaner beef or even ground turkey if desired)
1 large onion, diced
2 t. salt, divided
1/2 t. garlic powder
1/2 t. Italian seasoning
1/2 t. pepper
1 (25 oz.) jar marinara sauce
2 large eggs
2 c. (1%) small curd cottage cheese, processed in a food processor until smooth
1/2 c. Parmesan cheese (plus more for sprinkling on top if desired)
2 c. shredded part-skim mozzarella cheese
1 (5 oz.) package sliced pepperoni (turkey pepperoni would work too)
Preheat oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. Cook pasta according to package directions then return it to the pot you cooked it in. Meanwhile, cook the beef and onion over medium heat for 8-10 minutes, crumbling the beef with a wooden spoon as it cooks. Sprinkle with 1 t. salt, garlic powder, Italian seasoning and pepper. Stir in the marinara, and remove from the heat.
In a large bowl whisk the eggs then add the cottage cheese, 1/2 c. Parmesan cheese, mozzarella and remaining 1 t. salt and stir to combine.
To the pot with the pasta add the meat mixture, cheese mixture and pepperoni. Stir together with a big spoon to combine. Pour into the prepared pan, sprinkle with extra Parmesan if desired, then bake, uncovered for 25-30 minutes.
10 servings (507 calories each serving) according to my calculator on loseit.com
Who's ready for a Greek feast of epic proportions? Apparently I am, because I made these meatballs last weekend and I am ready to make them again; they are that good. I've mentioned previously recipes don't get repeated often around here, in order to make way for fresh blog posts for you and interesting food experiences for my family. Not true of this dish, though; this baby is going to be an instant classic. Perfectly roasted meatballs (did you know you could roast meatballs? this changed my life) with spinach, feta, oregano and cumin, complimented by roasted zucchini, yellow squash, onion, red bell pepper and grape tomatoes, all mixed together with lemon quinoa. I know it sounds like a lot of work, but it's really not. Plus the flavor payoff is fantastic - it'll leave you wondering why you've been missing this all your life once you pop these babies into your mouth.
First let's talk meatballs. The secret to a good meatball is to use ground beef that is no leaner than 85% and to mix all the ingredients you are adding to the meat together BEFORE you add the meat. So many people plunk the meat into the bowl then add the other ingredients. Not advisable, friends. The reason being you want a tender, soft, pillowy meatball and chucking the ingredients on top of the meat before mixing requires even MORE mixing...and more mixing makes for tough meat. Next time you make meatballs (which is when you are making THESE) try it; I promise you'll notice a difference. Next let's talk about uniform sizing for meatballs. Growing up, my grandma always made spaghetti and meatballs by simply eye-balling the meatball size. I am not that brave. I want, nay NEED, to know that my meatballs are all the same exact size (I also straighten cans on the shelves at the grocery store, if we're talking OCD confessions). Anyway, I chose to use my cookie dough scoop for this application and it worked out fabulously. The other option is to use a food scale and make each meatball exactly two ounces. Enough with the OCD - let's move on to roasted veggies.
As I've said before, almost any vegetable is enhanced in flavor by roasting. Roasting brings out the natural sweetness and juices, and is the easiest way to extract flavor. So many people steam veggies, which I think is such a crime. You end up with limp, lifeless, uninspired veggies. Roast them, I promise you'll notice the difference.
Lastly, let's talk quinoa. I chose quinoa for this dish because I always have it on hand (thank you giant Costco bag) but other great options are couscous or even brown rice. The secret is cooking the starch of your choice to perfection then adding the juice of just one lemon at the end of the cooking time. Flavor explosion - and it only costs about twenty-five cents. Win.
Next time you're thinking Greek food (which is weekly for me) think of this dish. I promise it will make your life better, and have you saying OPA! in no time flat. Just try not to throw your plates all over the floor in your enthusiasm. Leave that to the pros.
Greek Meatballs with Roasted Veggies and Lemon Quinoa (adapted from thecreativebite.com)
For the meatballs:
2 c. fresh spinach
2 cloves garlic, minced
1 large egg
1/3 c. panko breadcrumbs
1/4 c. feta cheese, crumbled
1 T. dried oregano
1 t. cumin
1/2 t. onion powder
1 t. salt
1 1/2 lb. 85% lean ground beef
For the veggies and quinoa:
1 medium zucchini, halved lengthwise then sliced
1 medium yellow squash, halved lengthwise then sliced
1 medium red bell pepper, seeded and diced
1 pint cherry tomatoes
1 medium yellow onion, diced
1 1/2 T. olive oil, divided
1 1/4 t. salt, divided 1 pint cherry tomatoes
1/2 t. dried thyme
1/2 t. dried basil
1 c. quinoa
Juice of 1 lemon
For the meatballs:
Preheat the oven to 400. Spray a jelly roll pan with cooking spray and set aside. Place the spinach in a food processor and pulse until finely chopped. Transfer the spinach to a medium bowl and add the garlic, egg, breadcrumbs, feta, oregano, cumin, onion powder and salt. Whisk to combine. Add the ground beef to the bowl and mix until just combined. Use a 2" cookie dough scoop to measure out the meatballs and place them on the prepared pan. Set aside.
For the veggies and quinoa:
Prepare another jelly roll pan with cooking spray and set aside. In a large bowl combine the zucchini, yellow squash, red pepper, yellow onion, 1 T. olive oil, 1 t. salt, dried thyme and dried basil. In a medium bowl combine the cherry tomatoes, 1/2 T. olive oil and 1/4 t. salt. Toss to combine then set aside. Spread the veggies (excluding tomatoes) in an even layer on the prepared pan and place in the oven. Roast for 15 minutes then add the meatballs to the oven and continue roasting both the veggies and the meatballs for an additional 15 minutes. Remove the veggies from the oven (leaving the meatballs to continue roasting) and add the tomatoes. Return the pan to the oven and roast an additional 10 minutes. While the meatballs and veggies are roasting prepare the quinoa according to package directions. Once cooked, add the lemon juice and stir to combine. Combine the veggies with the quinoa. Serve the meatballs on a bed of the veggie and quinoa mixture.
6 servings (505 calories each serving) according to my calculator on loseit.com
It's time for another installment of cooking with beer at Shel's Kitchen. Recently, I made this amazing and incredibly easy chicken dish in the crock pot. The formula is simple: just throw your favorite cuts of chicken in the crock pot (I used bone-in, skin-off thighs, but boneless, skinless breasts would work; a whole chicken cut up would work; all legs would work; don't worry - do what you like), season them up with a kickin' spice blend and add the goodies in the form of veggies. I cut up a yellow onion and two bell peppers, but to reduce prep you could totally buy the veggies frozen. Add canned tomatoes, chiles and a can of (good) beer and dinner has practically cooked itself!
Now the beer makes a big difference in this recipe. I used Tallgrass Brewing Company's
8-Bit Pale Ale. It's a lighter, yet flavorful beer with notes of lemon, grapefruit and pineapple, which all compliment the Spanish flavors that are going on with the other ingredients. Serve this up with a side of brown rice and you've got a healthy, satisfying meal without a lot of fuss. Like I said earlier, it practically cooks itself. If you remember to turn on your crock pot, I mean. I've never had that happen to me..nope...never...I NEVER forget to plug in the crock pot...
Beer Braised Chicken with Tomatoes and Chiles (very slightly adapted from halfbakedharvest.com)
1 medium yellow onion, diced
2 bell peppers, diced (red, yellow, green or orange)
12 oz. andouille sausage (I used Johnsonville andouille chicken sausage)
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
2 T. hot sauce (I used Frank's Red Hot)
1 T. chili powder
1 t. smoked paprika
2 t. dried thyme
2 t. salt
1/2 t. pepper
8 bone in, skin off chicken thighs (or cut of your choice)
1 (12 oz.) beer (I used Tallgrass Brewing Company's 8-Bit Pale Ale)
Spray a 6 qt. crock pot with cooking spray. Place the onion, bell peppers, sausage, diced tomatoes, green chiles, hot sauce, chili powder, smoked paprika, thyme, salt and pepper in the crock and stir to combine. Add the chicken to the crock along with the beer and make sure the chicken is submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Serve over rice if desired.
8 servings (248 calories each serving) according to my calculator on loseit.com
There are so many things to say about this pasta, so hang on to your hats. I saw Giada DeLaurentiis make this on her show and instantly fell in love. I also knew only one bite of this stuff would be necessary, because it's a decadence overload! Know this: if you need a dish with less than roughly 500 calories a serving, this is not your dish. Now let's get on to the good stuff!
On her show, Giada used Calabrian chile paste in this dish to spice it up. Since I could not find it at my local grocery store, I chose to use the spicy Italian sausage (as indicated in Giada's original recipe) and added a little crushed red pepper flake for additional heat. If you have the notion to buy the chile paste it can be found on amazon.com and I'm sure it's delicious! It is described as a mixture of hot peppers, basil, salt and pepper. This dish already contains all of those elements, so I felt it wasn't worth the wait for such a seldom-used specialty ingredient.
I also chose cream cheese when Giada opted for mascarpone. If you're familiar with mascarpone, you know that it is not a cheese at all, but rather a cream thickened with acid; slightly sweet and creamy, often used in desserts like tiramisu. I am not opposed to mascarpone (other than the higher price you pay) but our old friend cream cheese also fits the bill nicely.
With all the technical stuff out of the way, let's talk about the most important thing...FLAVOR. Because this dish packs a flavor punch like no other: spicy Italian sausage, sweet corn, creamy cheese with a little hit of sweet, peppery fresh basil finish. I sent some home with my friend, Rich, who texted me when he was eating it "whatever that corn pasta s**t was is awesome." He's so eloquent. However, in this case, he's right! I usually recommend all things in moderation - including this pasta - although I promise you can't stop at just one bite.
Penne with Corn and Spicy Sausage (adapted from foodnetwork.com)
1 lb. penne pasta
1 T. olive oil
1 small yellow onion, diced
1 lb. spicy Italian sausage (KC friends, try Scimeca brand)
1 t. crushed red pepper flakes
2 c. frozen corn, thawed (Trader Joe's fire-roasted corn, anyone?)
1 t. salt (plus more for salting pasta water)
8 oz. low fat cream cheese, at room temperature
1 c. grated Parmesan cheese
1/4 c. fresh basil, finely chopped
Cook the pasta in well salted water according to package directions. Before draining, reserve 1 c. pasta water. Drain the pasta then set aside. Heat the oil in a medium skillet over medium high heat and add the onion. Saute the onion for 5 minutes then add the sausage, breaking it up into small bits as it cooks. When the sausage is cooked through add the crushed red pepper, corn, salt and cream cheese. Cook and stir until the cream cheese is totally melted into the sausage mixture. Add the sausage mixture to the pan with the pasta along with the reserved pasta water (I used about 3/4 c.) and Parmesan cheese. Toss to coat the pasta. Divide among 6 bowls and garnish with basil. Eat one of the bowls, then later blame it on the cat, or dog, growing boy, or husband; basically any other usual suspects you have running around the house.
6 servings (722 calories each serving) according to my calculator on loseit.com
1 1/2 t. cumin, divided
