Wednesday, April 15, 2015

Quinoa Enchilada Casserole

Words cannot describe how delicious this healthy recipe is. I have been eating it for lunch for the past week and still cannot get enough, which is good because it makes a big batch!
Unfortunately I've eaten my meals so fast that I don't have any other pictures of this recipe yet. I will definitely snap more the next time I make it.

-1 cup quinoa (I cook a cup dry and then use the majority of the cooked outcome)
-1 (10-ounce) can Old El Paso™ mild enchilada sauce
-1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
-1/2 cup corn kernels, canned
-1/2 cup canned low sodium black beans, drained and rinsed
-2 tablespoons chopped fresh cilantro leaves
-1/2 teaspoon cumin
-1/2 teaspoon chili powder
-1 cup shredded sharp cheddar
-1 avocado
-Cook the quinoa according the instructions on the bag.
-Preheat the oven to 375.
-In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder.
-Season with salt and pepper, to taste. 
-Stir in half a cup of shredded cheese.
-Spray your baking dish(es) with coconut oil spray and then spread the whole mixture in evenly.
-Sprinkle the remaining cheese over the top and bake for about 15 minutes or until the cheese has melted.  
-Serve or store for delicious lunches throughout the week.

Adapted from:

Basic Healthy Frittata Bars

Lately I have been on a major egg kick. Of course my favorite eggs to get are from an epic diner over here where they smother them in butter and cheese :p My recipe is all about health but still tastes wonderful!
-8 eggs + 1 cup egg white in a carton
-Splash of milk or milk substitute
-Garlic powder and Turmeric
-A meat of your choice. I used freshly sliced bacon from our Safeway butcher
-Shredded sharp cheddar
-4 cups of mixed, freshly cut veggies
For this recipe I used:
-1/2 cup frozen Potatoes O'Brien from Safeway
-1 cup diced red and green peppers
-1 1/2 cups of diced zucchini
-1/4 to 1/2 cup chopped yellow onion
-1 clove of garlic, chopped
-1 layer of sliced black olives
-Cook your meat. I cooked my bacon in the oven at 400 for about 40 minutes, flipping over halfway through. I like my bacon pretty crispy. I also make sure that the baking pan in on a lower rack to help it cook faster. Once bacon is done, dry out on a paper towel and chop up.
-Chop up your veggies to fill a measuring cup up to 4 cups. 
-I used a baking sheet meant for making bars, lightly coated it with coconut oil spray and then evenly distributed the veggies. This is a great time to add the crumbled bacon to the top. I seem to always forget and then I have huge frittata bars. 
-In a medium mixing bowl combine your eggs, egg whites, milk and spices. Whisk until well mixed and then pour over the veggies and meat in the baking sheet.
-Stick in the middle of the oven and bake until eggs are fully cooked, about 15-20 minutes.
-Sprinkle shredded cheddar on top
-Serve immediately or store in the fridge for healthy breakfasts :) Heck, I took mine in for lunches too. So delicious with Picante Sauce or Sriracha. 

If you would like to make one large frittata that you slice up, visit the original recipe for baking guidelines.
Adapted from: