I’ve been trying to find good, hearty, vegetarian meals to help us save money once we are finished with school and thrust into the real world. When Joe heard that these were made with sweet potatoes instead of meat he was not excited, but I won him over. They are delicious and so simple. I don’t have a picture, mainly because I do not understand how people get their tortillas not to rip, and also because the picture I did take looked awful. But trust me. These are good.
- 1 large sweet potato, peeled, diced into 1/2-inch cubes, and cooked. (I boiled mine, but the original recipe called for baking it in the oven or microwave)
- 1/2 cup chunky corn and black bean salsa (sidenote: I cannot believe I have never tried this type of salsa before – it is my new favorite.)
- 2 to 2-1/2 cups shredded cheese, divided (You can use Mexican blend, cheddar, or just whatever you have on hand)
- 2 cups red enchilada sauce, divided
- 6-8 corn tortillas
- For garnish: peppers, bell peppers, diced tomatoes, cilantro, sour cream, etc. (opt.)
Preheat oven to 350F. In a bowl, gently mix salsa, about 1-1/2 cups of cheese, measured loosely, and diced sweet potatoes. Pour about 1 cup of enchilada sauce in the bottom of a 8×10 pan. Spread till even. Place sweet potato mixture into the tortilla shells, roll up, and place seam side down in prepared dish. Evenly pour remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cup of cheese.
Bake for 20 minutes, or until cheese is melted, and garnish.
Ever since Ezra was born I have craved curries and other spicy dishes. This recipe has become a staple at our house. We love it, but you do have to be careful of making it too spicy. I always put the full two cups of heavy whipping cream in the sauce and try to be cautious of including too much of the marinade in the sauce as well. But, this all really does depend on your spice tolerance. Enjoy! It is delicious and the recipe makes a lot!
- 3 lbs chicken breast, uncooked, chopped into bite size pieces
- 1/4 c cilantro (optional)
- 2 c plain yogurt
- 4 Tbs lemon juice
- 4 tsp cumin
- 4 tsp red pepper
- 4 tsp black pepper
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp ground ginger
- 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno, minced (make sure you where gloves – I cannot stress the importance enough)
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala (in the spice aisle – some stores don’t have it, but Walmart usually does)
- 1/2 tsp salt
- 1 can (14.5 oz) tomato sauce
- 1-2 c heavy whipping cream, depending on spice preference
Put the chicken in a bowl or large ziploc bag, and add all of the marinade ingredients. Stir until chicken is coated. Let marinade in the fridge for 1-2 hours, then discard the marinade.
Grill or cook the chicken in a high sided skillet until cooked through.
For the sauce, melt the butter over medium heat. Add garlic and jalapeno, sauteing for 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Stir until combined. Stir in tomato sauce and simmer for 15 minutes to allow thickening.
Add the cooked chicken to the sauce and stir in the cream according to taste. Serve with white rice and naan bread, garnishing with cilantro, if desired.
These lasagna roll-ups made for a quick and easy weeknight dinner, and they were good to boot. I served them with some sauteed asparagus. (Picture below is pre-cooking)
- 3 c diced chicken, cooked
- 1 c Ricotta cheese
- 1/4 c crumbled feta cheese
- 1/4 c grated Parmesan cheese
- 1/4 c milk
- 1/8 tsp white pepper
- 8 lasagna noodles, cooked and drained
- 2 c of your favorite Spaghetti Sauce
In a medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/8 of the mixture on each lasagna noodle and roll up. In a 13 by 9-in baking dish, spread 1 cup of your spaghetti sauce. Place each lasagna roll in the baking dish seam-side down. Top with the last 1 cup of spaghetti sauce and cover with foil.
Bake at 375 F for 30 minutes or until heated through.
I love chimichangas, but I know fried foods are not exactly healthy. The crisp outer shell makes my mouth water, so I was excited when I found this recipe which eliminates the frying element. Butter is used instead of oil, but I think it does make a difference. Every little bit counts, right? I can’t wait to try this technique on my favorite chicken flautas recipe.
- 1-1/2 lb ground turkey (or shredded chicken)
- 1 pkg taco seasoning (1.25 oz)
- 1-1/4 c water
- 1 tsp ground cumin
- 2 tsp chopped fresh oregano
- 2 Tbs chopped fresh cilantro (opt)
- 1 can fire-roasted green chiles (7 oz)
- 1/2 c diced fresh tomatoes
- 2 chopped green onions
- 1/2 c low fat sour cream
- 1/2 c shredded cheddar cheese
- 4 Tbs melted butter
- 6 burrito sized flour tortillas
- 1/2 c shredded cheddar cheese (to melt on top)
- Garnish: tomatoes, lettuce, cheese, guacamole, salsa, sour cream, etc.
Saute turkey until cooked through and starting to brown. Add taco seasoning and stir. Add water. Over medium-low heat cook until liquid is reduced by 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes, and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 c. cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 of filling into center of tortilla and fold like an envelope.
Preheat oven to 450 F. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they do not touch. Bake 15-20 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with garnishes and salad.
This was a big hit with the husband and only took about 20 minutes to make! Success!
Easy Broccoli Beef Stir-fry
3 tablespoons cornstarch, divided
1/2 cup water, plus 2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets (I used frozen)
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
1) In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2) Add beef and toss.
3) Heat a large skillet to medium high heat, stir-fry beef in 1 tablespoon oil until beef is done; remove and keep warm.
4) Stir-fry broccoli and onion in remaining Tablespoon of oil for 4-5 minutes.
5) Return beef to pan.
6) Combine soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan.
7) Cook and stir for 2 minutes.
8) Serve over rice.
I haven’t posted in way too long, but this week I finally tried something new! This meal was easy, took less than 30 minutes to make, and serves about 6 people. Pardon my blurry cell phone picture.
Easy Chickpea Curry
- 1 can coconut milk (13.5 fl oz or 400 mL)
- 1 can chick peas
- 2 tablespoons and 1 teaspoon red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon or more brown sugar
- 1 quarter lemon squeezed or more
- 1/4 teaspoon chili powder
- 1 tablespoon basil
- 1 bunch spinach, cleaned
- 4 green onions, chopped
- salt to taste
- 1 cup quinoa
- 2 cups water
1) Heat coconut milk in a pan until simmering. Add chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
2) Add spinach and green onions to the coconut milk mixture and simmer for about 10 minutes, stirring occasionally. Add salt and pepper to taste.
3) In a separate pan, combine 2 cups of water and 1 cup of quinoa. Simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
4) Serve curry over quinoa.
Note: The curry flavor might be stronger if served over rice instead of quinoa. Also, you can make this recipe with mushrooms, but would need to increase the simmer time in step 2 to 15-20 minutes, until the mushrooms are cooked all the way through.
Delicious. ‘Nough said.
Serendipity’s Frozen Hot Chocolate
- 3 Tbsp. granulated sugar
- 3 Tbsp. hot cocoa mix
- 2 Tbsp. unsalted butter
- 1/3 c. semi-sweet chocolate chips
- 1/3 c. white chocolate chips or white chocolate bark
- 12 ounces evaporated milk, divided
- 4 1/2 c. ice
- Whipped cream, to taste
- Mini marshmallows, to taste
Combine first 3 ingredients in a double boiler that is set over gently boiling water (or just use two different sized pans and hold the smaller pan on top of the larger one). Stir until melted and a smooth mixture forms. Add semi-sweet and white chocolate chips and stir. While chips melt, slowly add 1/2 c. of evaporated milk. Stir until smooth and then cool to room temperature. Combine the chocolate mixture, the rest of the evaporated milk, and the ice in the blender. Blend until smooth. Pour into glasses and top with whipped cream, marshmallows, chocolate chips, etc. Makes 4 servings.
This is the chicken pot pie recipe I’ve been searching for all of my life. Flashback to my childhood. Hot, humid summer days. We practically lived in the pool and when we came home for dinner my mom would have hot savory chicken pot pie fresh out of the oven. It was just the frozen kind from Costco, but it was our favorite. I’m talking eat the whole pan and lick it clean kind of favorite. Fast-forward a few years and Costco doesn’t carry it anymore. Whichever brand made it had gone out of business. All of us kids were up in arms – we begged my mom to make it over and over again, but they just didn’t carry it anymore.
Years later I’m in my 20’s and me and my siblings still talk about how delicious that pot pie was; nothing could compare. Then one day, a summer miracle happened! The stars aligned and heaven smiled down upon us. My mother, in all her wisdom, found and altered a recipe to make it taste just like the glorious pot pie of our childhood. Can I talk it up enough? I don’t know if it’s all the memories that go with the taste or if it’s really just that good! (Although, I do know that I associate good memories more often with taste than smell). Here it is:
Chicken Pot Pie
- 1 c. onions, chopped
- 1 c. carrots, sliced
- 1 c. frozen peas
- 1/2 c. butter
- 1/2 c. flour
- 2 c. chicken broth
- 1 c. half & half cream
- 4 c. chicken, cooked and diced
- 2 Tbs. chicken base
- Pie Crust
Preheat oven to 350 F. Saute first 3 ingredients in butter for 10 minutes or until nearly cooked. Add flour to vegetables. Stir in broth and cream, stirring until it boils and is slightly thickened. Remove from heat and add chicken and base.
In a 9×11 baking dish shape the bottom pie crust to fit and then cook for about 6-8 minutes. Pour filling on top of cooked crust and cover with more crust on top. Bake for 20 minutes or until pie is heated through and top crust is done.
This recipe is a family favorite. I think I asked my mom to make these with a side of mashed potatoes and gravy for every one of my birthdays growing up. Now I make them for Joe and he loves them too. The secret is the dough recipe – my mom is famous for her rolls back home and she uses the same recipe for making chicken roll ups and kolaches. Yum! I’ve heard that you can make these a lot quicker by substituting the dough for canned crescent rolls, however, I’ve never been able to bring myself to try it. Why change a good thing, right?
Dough or “Mom’s Rolls:”
- 1 pkg yeast or 2-1/4 tsp.
- 1 Tbs. sugar
- 1 c. milk
- 1/2 c. butter
- 1/2 c. sugar
- 2 eggs
- 4-1/2 c. flour (I typically use about 3 c. of white flour and 1-1/2 c. of wheat flour)
- 1 tsp. salt
Combine yeast, 1/4 c. of warm water, and 1 Tbs. sugar in a small bowl and let sit for 5-10 minutes or until bubbly. In a microwave safe bowl or big glass measuring cup combine milk and butter and microwave until butter is mostly melted and milk is warm. After removing milk and butter combo from the microwave add 1/2 c. sugar and eggs. In a large bowl combine flour and salt and then add the milk combo to the flour and mix it in. If the yeast is done sitting mix that in as well, but make sure the milk mixture isn’t too hot. Now make sure the dough is all mixed and that you have it at the right consistency by adding pinches of flour when needed. Grease another bowl, we use Crisco, and place dough in the bowl. Cover and let sit for 30-45 minutes or until double in size.
While the dough is rising you will want to make the filling.
- 1 (8 oz.) package of cream cheese, softened
- 2-3 green onion stalks, chopped
- 2 c. chicken, cooked and chopped (I like to season the chicken before it’s cooked with Lawry’s Seasoned Salt for extra flavor)
- Dash of salt
Combine all ingredients and mix well. Preheat oven to 375 F. Once dough is done rising use flour and a rolling pin to roll out small sections of dough. Flattened, they should be about the size of your open hand, depending on how big you want them. Place a spoonful of filling in each and fold up the edges to seal them. Place each roll-up on a greased cookie sheet and cover. Let rise for another 30-45 minutes or until doubled in size (To be honest, I almost always skip this step and they still turn out great). Bake for 10-15 minutes or until dough is golden on top and cooked through. Once removed from the oven spread a little bit of butter on top of each roll. Serve with mashed potatoes, gravy, and mixed veggies. Enjoy!
What’s better than going to Kneaders on a Saturday morning and getting french toast? Nothing. Unfortunately we don’t live near a Kneaders anymore, so we decided to try a copycat recipe to satisfy our cravings and celebrate General Conference today. I know it doesn’t look as pretty as Kneaders does, but man does it taste just as good. I about died. Sugary, cinnamony goodness. I will definitely be making this again, but only on special occasions because that’s when the calories don’t count, right? RIGHT?
Copycat Kneaders French Toast
- 1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (Since I don’t live near a Kneaders I splurged and got Cinnabon cinnamon swirl bread. It wasn’t as thick as Kneaders cinnamon bread, but still turned out great. Just make sure there are no raisins in the bread of your choice – unless you like that sort of thing).
- 4 eggs
- 1-1/2 cups milk
- 1/2 Tbs. brown sugar
- 3/8 tsp. salt
- 1/2 Tbs. vanilla
- 2 Tbs. butter
Generously butter a 9 x 13 glass baking dish. Mix all ingredients, reserving the bread and butter. Thoroughly dip each piece of bread in the egg mixture and lay flat in the buttered baking dish. Pour the egg mixture on top. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour – overnight really is best. Since I don’t like baking in the morning it was refrigerated overnight. Although I would think that how long you are going to keep it in the fridge will determine how much of the egg mixture you are going to pour over top. Bake 40-45 minutes at 350 degrees. Serve warm with syrup, whipped cream, and strawberries.
We had ours with the best caramel syrup recipe I’ve ever had. This syrup definitely pushed this recipe on the scale of deliciousness from good to amazing. We also made homemade cinnamon whipped cream and cut up some fresh strawberries to go with it. Here is the syrup recipe:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 Tbsp. flour
- 1/2 stick butter
- 1/8 tsp. salt
- 1/2 cup whipping cream
- 1/2 Tbs vanilla
Combine all ingredients, except vanilla, in a saucepan. Bring to boil and maintain for 1 minute stirring constantly. Remove from heat and add vanilla. Enjoy!