Vegetarian Enchiladas

Vegetarian Enchiladas

Enchilada sauce:

2- 15oz cans of tomato sauce

1tsp- chili powder

1tsp- cumin

Dash of cayenne

**make to taste

Enchilada filling:

1 cup uncooked Quinoa (makes about 2 cups)

(Cook according to directions. I add cilantro, lime juice to boiling water)

1 can diced tomatoes

1 can black beans

1 cup corn

½ diced onion

1 small can of jalapenos, or green chilies or both J (hot or mild – your choice)

Season this with salt, pepper, lime & a small amount of chili & cumin powder

**Will also need tortillas & sharp cheddar cheese

Directions:

-        Heat oven to 350

-        Pour enough sauce into baking dish to cover the bottom

-        Fill ea. tortilla with filling and cheese, roll and place in pan

-        Once pan is full, pour sauce over tortillas, spread and cover with cheese

-        Cover with foil and bake 20 min, then remove foil and bake another 10 min

Serve with shredded lettuce & sour cream on top

Enjoy!

Philly Cheese Steak Stuffed Bell Peppers

Ingredients

4 green bell peppers
8 slices of provolone cheese
1 medium onion, chopped
2 cups diced bella mushrooms
8 oz of roast beef/ thin cut steak
2 Tbs of unsalted butter
2Tbs  avocado oil
3 cloves garlic
salt to taste
black pepper to taste

Directions

Preheat oven to 375. 

Slice peppers in half lengthwise, remove ribs and seeds. 

Drizzle oil on peppers and roast in oven for 15 minutes.

Slice onions and mushrooms. 

Saute over medium heat with butter, oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 15  minutes.

Slice beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

When the meat mixture is done cooking, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture until they are nearly overflowing.

Bake for 30 minutes until peppers are softened. Top each pepper with a slice of provolone cheese and bake for another 15 min.

Serve and Enjoy!!

Heather's Homemade BBQ sauce

Heather's BBQ Sauce

This sauce is great for dipping, cooking, simmering or BBQ'ing!
I will never go back to store bought- EVER

2/3 Cup Brown Sugar
1 tsp Hungarian smoked Paprika
1 tsp Garlic powder
1 1/2 Tbs White Vinegar
1/2 tsp oregano
2/3 Cup Ketchup
1 Tbs Mustard - 1/2 yellow & 1/2 spicy
2 tsp dried mustard
1 Tbs Worstershire
Molasses to taste

** add 1 tsp liquid smoke for a alternate/ smokey blend

Mix it all together & enjoy!

Heather

Buffalo Ranch Stuffed Peppers

Ingredients

• 4 chicken breasts
• 1 medium onion, sliced
• ½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
• sea salt and pepper, to taste
• extra butter, or other fat of choice for greasing and baking
• 4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
• 1 Cup cooked brown rice/Quinoa
• 1/4 cup Ranch
• ½ cup Franks Hot Sauce

Guacomole

• 2 avocados
• ½ – 1 jalapeno, seeded, and minced
• ¼ of a medium red onion, finely chopped
• 2 – 3 tablespoons of cilantro, finely chopped
• ½ lime, juiced
• sea salt, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Mix your dried spices together.
3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
4. Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
5. Place a small pat of butter or other fat of choice over each chicken breast.
6. Bake for 25-30 minutes or until chicken is cooked through. 
7. If you are making guacamole, make it now (see instructions below).
8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
9. Combine chicken, rice with the hot/ranch sauce mixture.
10. Spoon chicken mixture evenly in all 4 peppers.
11. Place stuffed peppers in a baking pan.
12. Bake for 35-40 minutes or until peppers are softened to your liking.
13. Serve with Guacamole. Enjoy!

Guacamole

1. Mash all guacamole ingredients together until desired consistency.

Power Bars

I'm back......... :)

Power Bars 

1 ½ cups raw Almonds

½ cup raw walnuts

½ cup golden, cold pressed ground flax seed

¼ cup chia seeds

½ cup shredded coconut

½ cup peanut butter or almond butter

½ tsp salt (only when using almond butter)

½ cup coconut oil

4 drops stevia

1         TBS raw honey

1 TBS vanilla

1 cup organic dark bakers chocolate

1. Place nuts, & coconut into food processor and pulse briefly

2.  Pour contents into a bowl and add the flax seed, chia seeds & salt

3. In a small sauce pan, melt coconut oil over low heat

4. Remove from heat and add stevia, honey & vanilla

5. Slowly stir in peanut/almond butter until melted- stir into dry ingredients

6. Press mixture into an 8x8 in glass baking dish and freeze for 1 hr

7. in small sauce pan melt chocolate and pour over the frozen bars

8. Place in fridge for another  30 min until chocolate is hardened

9. remove from fridge and cut into bars & serve!

I store mine in the freezer and remove 5 min before consumption.

These are to die for! Taste like dessert but have so much fiber & goodness! – Enjoy! – Heather

Moqueca – Brazilian Fish Stew

Ingredients

Soup:

·         2 lbs of fillets of firm white fish such as talapia, swordfish, or catfish, rinsed in cold water, pin bones removed, cut into large portions

·         25 raw uncooked shrimp

·         3 cloves garlic, minced

·         4 Tbsp lime or lemon juice

·         Salt

·         Freshly ground black pepper

·         Olive oil

·         1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced

·         1/4 cup green onion greens, chopped

·         1 yellow and 1 red bell pepper, seeded, de-stemmed, chopped (or sliced)

·         2 cups chopped tomatoes

·         1 Tbsp paprika (Smoked)

·         Pinch red pepper flakes

·         1 large bunch of cilantro, chopped with some set aside for garnish

·         14-ounce Coconut milk (not out of a can)

RICE:

·         1 Tbsp olive oil

·         1/2 onion, chopped

·         1 clove garlic, minced

·         2 pinches of fresh cilantro

·         1 cup brown rice

·         1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)

·         1 teaspoon salt



#1- Rest in salt/ pepper/ lemon juice



#2- Saute





#3- Layer fish & vegetables



#4- Layer





#5- Add Coconut milk



#6- Simmer



 directions

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, cilantro and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook, after which, remove from heat until ready to serve with the soup.

 3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

 4 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

 5 Bring soup to a simmer, reduce the heat, cover, and let simmer for 10 minutes. Add shrimp and simmer for 5 more minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

ENJOY! - HEATHER







• CREOLE SHRIMP AND KIELBASA STEW

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped green bell pepper
• 1 cup thinly sliced turkey smoked sausage (about 6 ounces)
• 1 teaspoon bottled minced garlic
• 3/4 cup fat-free, lower-sodium chicken broth 
• 1 (10-ounce) can diced tomatoes and green chiles, undrained 
• 8 ounces peeled and deveined medium shrimp 
• 1 (15-ounce) can organic kidney beans, rinsed and drained 
• 2 tablespoons chopped fresh parsley

Prep

1. 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally. 
2. 2. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Serve with crusty bread and hot sauce

ENJOY! 

Heather