Found a few recipes that are easy, yummy and healthy! Sometimes it is easy to get into the same ol’ same ol’ recipe rut. I hope you enjoy these!
I can’t wait to try the veggie enchiladas! Ole’!
Broccoli & Cheese Patties (Makes 12 Patties)
1 Russet Potato, peeled and cubed 1 Cup Broccoli Florets 1/2 Cup Cheddar Cheese, shredded 3 Tbsp Panko or Bread Crumbs 1/2 Tsp Salt 1 Large Egg 1/8 Tsp Garlic Powder 1/8 Tsp Onion Powder 1/2 Cup Panko or Bread Crumbs 1 Tbsp Canola or Vegetable Oil
1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool. 3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces. 4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine. 5. Place the remaining 1/2 cup of panko in a separate bowl. 6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.* 7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little. 8. Pan-fry for 3-4 minutes on each side until golden. 9. Serve with ketchup or any favorite dipping sauce.
*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.
Vanilla Wafers (Makes about 4 dozen)
1 1/4 Cup All Purpose Flour 1 Tsp Baking Powder 1/4 Tsp Salt 1/2 Cup Unsalted Butter, room temperature 1/3 Cup Sugar 1 Large Egg 1 Tbsp Vanilla Extract
1. Preheat oven to 350 F. 2. Place the first 3 ingredients in a bowl and combine. 3. Place the butter and sugar in a standing mixer (or bowl using a hand mixer) and cream for 3-4 minutes until the butter is light and fluffy. 4. Add the vanilla extract and egg and mix for another minute, scraping down the sides of the bowl as you go. 5. Add the flour mixture and mix until combined. 6. Refrigerate the dough for 30 minutes. 7. Roll 1 tsp of dough into a ball, about 1 inch, and place on a parchment or Silpat-lined baking sheet. 8. Flatten each ball into a disk then bake for 15 minutes. 9. Cool and serve.
Veggie Enchilada Casserole (Serves 6)
1 Tbsp Olive Oil 1 Small Onion, cubed 1 Garlic Clove, minced 1/2 Tsp Kosher Salt 1 Tbsp Ground Cumin 1 Tbsp Chili Powder 1 Tsp Honey 1-14 oz Can Diced Tomatoes, unsalted 1 Cup Water
1/2 Tsp Onion Powder 1/4 Tsp Garlic Powder 1/2 Tsp Cumin Powder 1/2 Tsp Kosher Salt 1/2 Cup Sour Cream 1 Large Egg 1 Cup Frozen Corn Kernels 1-15 Oz Can Black Beans, drained 1 Medium Red Bell Pepper, diced 2 Tbsp Fresh Cilantro, chopped 2 1/2 Cups Mexican Cheese Blend, divided 6 Corn Tortillas
1. Preheat oven to 350 F. 2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute. 3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes. 4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside. 5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg. 6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine. 7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas. 8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas. 9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.* 10. Bake for 40 minutes uncovered. 11. Serve.
*At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.
Mushroom Barley (Serves 4)
2 Tbsp Olive Oil 1 Small Onion, diced 1/4 Tsp Sugar 1 Cup Mushrooms, chopped 1 Garlic Clove, chopped 1 Tsp Salt, divided 1 Cup Pearl Barley, rinsed 3 Cups Low Sodium Chicken Stock
1. In a large pot, heat the olive oil over medium heat. 2. Add the onions and cook for 5 minutes, stirring occasionally. 3. Add the sugar and cook for another 5 minutes or until onions start to caramelize. 4. Remove the onions to a plate and add the mushrooms, garlic and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside. 5. Add the chicken stock into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer, cover and cook for 45 minutes or until tender.* 6. Add the onions and mushrooms to the pot to combine and cook until heated through. 7. Serve.
*Cooking in the same pot allows all of the flavors to combine.