Meatless Monday - Mexican Style!

Today I decided to try a new Mexican recipe that I've had my eye on for awhile.  I've never used chipotle chiles before and was pleasantly surprised at the delicious flavor they gave this dish.  This was the perfect size recipe for two people, but it could easily be doubled or tripled. 

Please pardon the awful picture.  It is a dark and dreary day here in Alabama and the lighting in our house is absolutely horrendous!

Black Bean Burrito Bake
Recipe from here 

Ingredients

• 1 (7 oz.) can chipotle chiles in adobo sauce
• 1/2 cup fat free sour cream
• 1 (15 oz.) can black beans, rinsed and drained
• 1 cup frozen whole-kernel corn
• salt to taste
• 4 8-inch flour tortillas
• 1 cup salsa (I only used 1/2 cup)
• 1/2 cup shredded Mexican cheese

Directions

1. Remove 1 chile from can and chop (I used 3 small chiles).  Save remaining chiles and adobo sauce for another use.  Combine sour cream and chiles in a medium bowl; let stand for 10 minutes.
2. Place half of the beans in a food processor; process until finely chopped.  Or, just smash 1/2 the beans with a fork so you don't have to wash the food processor.
3. Add processed beans, whole beans, and corn to sour cream mixture.  Salt to taste.
4. Spoon 1/2 cup bean mixture down the center of each tortilla.  Roll up tortillas and place seam side down in a large baking dish coated with cooking spray.
5. Spread salsa evently over tortillas.  Sprinkle with cheese.
6. Cover and bake at 350 degrees F for 20 minutes or until throughly heated.

Serves: 4

Super Easy Baked Ziti

Baked Ziti

Ingredients

• 8 oz. whole what ziti (or other tube shaped pasta), cooked according to package directions
• 1/2 lb. ground turkey breast
• 1 large garlic clove, chopped
• 1 can tomato sauce (15 oz.)
• 1 can tomato paste (6 oz.)
• 3/4 tsp. Italian seasoning
• pinch garlic powder
• pinch nutmeg
• salt and pepper, to taste
• 1/2 cup mozzarella cheese

Directions

1. Cook ground turkey breast and garlic in a skillet coated with cooking spray until cooked through.
2. Add tomato sauce, tomato paste, and seasonings.  Simmer over medium-low heat for 5-10 minutes.
3. Stir pasta into sauce mixture.
4. Pour into an 8x8 casserole dish and top with 1/2 cup cheese.
5. Cover with foil and bake at 350 degrees F for 30 minutes.

Mega Mushroom Chicken Marsala

Easy Chicken Marsala

Ingredients

• 2 boneless skinless chicken breasts, cut into bite sized pieces
• 2 packages (8 oz. each) baby portabello mushrooms
• 1/2 cup flour
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 2 tbsp. light butter
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/2 tsp. salt
• 1/4 tsp. black pepper  
• spaghetti squash or whole wheat linguine

Directions

1. Saute mushrooms in a skillet coated with cooking spray.  Set aside.
2. Combine flour, basil, and oregano.  Dredge chicken in seasoned flour.
3. Melt butter in a large skillet.  Saute chicken until golden brown and cooked through.
4. Add wine, broth, salt and pepper.  Cook until sauce is thickened (1-2 minutes).  Add a little more flour is necessary.
5. Stir in mushrooms.
6. Serve atop linguine or spaghetti squash.

Meatless Monday - Spaghetti Squash

Going meatless for at least one meal per week is an easy way to shave a buck or two off of your weekly food budget.  

Spaghetti squash is a great alternative for starchy foods such as spaghetti, rice, and potatoes.  It is an awesome choice for the carb/calorie conscious - 1 cup of spaghetti squash has only 42 calories and 10 grams carbohydrates, while 1 cup of cooked whole wheat pasta packs a whopping 174 calories and 37 grams carbohydrates.  

HOW TO COOK A SPAGHETTI SQUASH

1.  Using a sharp knife, pierce the skin of the squash all over to prevent it from bursting during the cooking process.  Microwave for 2-4 minutes (depending on the size of the squash) in order to soften the skin enough to cut the squash.

 2.  Using a large sharp knife, cut squash in half lengthwise.

3.  Using a spoon (or your hands) scoop out pulp and seeds.  Discard.

4.  Place squash halves skin side up in a 9X13 casserole dish filled with 1/2 inch of water.  Cover tightly with foil and bake at 375 degrees F. for 30-45 minutes.

 5.  Remove from oven and allow to cool slightly before handling.  Gently scrape the pulp of the squash using the tines of a fork to create spaghetti like strands.

 6.  Mix with your favorite pasta sauce and enjoy!

 

Souper Sunday

Chicken & Spinach Soup with Fresh Pesto

Recipe slightly adapted from http://www.eatingwell.com/recipes/chicken_spinach_pesto_soup.html

Ingredients

• 1/4 tsp. plus 1 tbsp. extra-virgin olive oil, divided
  
• 3 medium carrots, sliced (about 1 cup)
• 2 boneless skinless chicken breasts, cooked and cut into bite sized pieces
• 2 large cloves garlic, minced
• 6 cups reduced sodium chicken broth
• 1/2 cup barley
  
• 1 1/2 tsp. dried marjoram
• 6 ounces baby spinach, coarsely chopped
• 1 can (15 oz.) great northern beans, rinsed
• 1/4 cup grated reduced fat parmesan cheese
• 1/3 cup lightly packed fresh basil leaves
• Black pepper, to taste
• Croutons for garnish (optional)
• Shredded parmesan cheese for garnish (optional)
  

Directions

1. Heat 1/4 tsp. oil in a large soup pot or Dutch oven over medium-high heat. Add garlic and cook for a couple of minutes. Stir in the broth, marjoram, and barley; bring to a boil over high heat. Reduce heat, cover, and simmer for 30 minutes.
2. Meanwhile, combine the remaining 1 tbsp oil, parmesan, and basil in a food processor. Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. Set aside.
   
3. Stir carrots into the broth mixture and continue to simmer for another 10 minutes.
4. Stir in spinach, beans, chicken, and pesto. Simmer for an additional 10 minutes.
5. Season with black pepper. Garnish with croutons and parmesan cheese, if desired.