Asparagus and Bell Pepper Tacos

Asparagus and Bell Pepper Tacos
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Approximate calories per serving: 375

Ingredients

16 stalks of asparagus
2 bell peppers
1 TB minced garlic
1 TB oil (I use canola)
pinch of salt
pinch of pepper
1 can black beans
8 corn tortillas
1 cup shredded cheese
hot sauce!

Directions
1. Turn on then oven and set to 400 F.
2. Wash your veggies.
3. Cut 1″ off the bottom of each piece of asparagus, then cut in half.
4. Slice the bell pepper into 1″ thick pieces.
5. Place veggies in a bowl, add garlic, oil, salt, and pepper. Mix together
6. Place a sheet of aluminum foil of a baking sheet. Put mixed veggies on the aluminum foil.
7. Bake for 10 minutes.
8. When 5 minutes are left on your baking time, start heating your black beans in a sauce pot.
9. Wrap the corn tortillas in a wet paper towel and heat in the microwave 30 seconds per side.
10. Assemble your tacos! Corn tortilla, then cheese, black beans, 4 pieces of asparagus, 2 pieces of bell pepper, hot sauce!

These suckers are messy, have fun!

5 Recipes for $58

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

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For a pdf version of this shopping list, CLICK HERE.

5 Recipes for $50

So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.

This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole

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For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

Super Simple Chicken Quesadilla

So, I love when all of my ingredients are ready to throw together and cook in a matter of minutes. This is a great recipe to make with some leftover chicken.

Super Simple Chicken Quesadilla
Serves 4
Prep. Time; 5 minutes
Cooking Time: 10 minutes

Ingredients:
2 chicken breasts, sliced
1 cup shredded cheese
4 flour tortillas
taco seasoning (or cayenne, whatever you like)

Directions:
***If you don’t have leftover chicken to use, slice your chicken and cook it in olive oil in a skillet for about 10 minutes. Season with salt and pepper.***
1. Preheat oven to 450 degrees F.
2. Place flour tortilla on a baking sheet.
3. Sprinkle cheese on half of the tortilla. Layer with chicken, then taco seasoning; fold tortilla in half. Repeat this with the other 3 tortillas.
4. Place in oven and cook until the tortillas are just browned.

*** I like to put ranch and hot sauce on the top of the quesadilla. So delicious!!! ***

Chicken Tostadas

Chicken Tostadas

Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

4 flour tortillas
1/4 cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 pound chicken, chopped
2 ts garlic
2 ts chili powder
2 ts ground cumin
1 canned chili, diced
1/2 cup tomato sauce
1 can (10 1/2 oz.) refried beans
shredded cheese

Directions:

1. Preheat oven to 450 degrees F. Coat both sides of each flour tortilla with olive oil and place on baking sheet. Bake 5 minutes. Turn off oven, keep tortillas inside oven until you are ready to serve.
2. Heat large skillet and add 1 TB olive oil. When oil is hot, add onion and cook until clear. Add bell pepper, garlic, chicken, diced chili and spices; cook for 5 minutes.
3. Add tomato sauce, cover, and simmer for 10 minutes. Uncover for the last 2-3 minutes to let sauce thicken.
4. When chicken mixture is just about ready, heat beans in microwave.
5. Remove flour tortillas from oven and coat with refried beans. Add chicken mixture and top with shredded cheese.

Bacon and Carmelized Onion Chowder

Bacon and Carmelized Onion Chowder

Serves 4-6
Prep. Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

3 TB butter
2 TB olive oil
1 large onion, sliced
1/2 cup shredded carrots
2 potatoes, peeled
4 slices bacon, cooked and chopped
2 ounces cream cheese
sour cream
sharp cheddar cheese, shredded

Directions:
NOTE: If you are in a rush, start your potatoes and onions at the same time. You will need two stock pots to do that.

1. Cut potatoes into bite sized pieces. Place in stock pot and cover with water. Bring water to boil and cook potatoes until they are tender (about 15-20 minutes).
2. When potatoes are cooked and drained, take the same stock pot and add 2 TB butter and olive oil over high heat. Once butter melts, stir in onions.
3. Cook onions for 15-20 minutes. Remove from stock pot and set aside.
4. Add carrots and 1 TB butter to stock pot. Saute 2 minutes. Add potatoes and saute 3 minutes. Stir in onions and cooked bacon bits.
5. Reduce heat and add cream cheese; stir until melted. Add milk and cook, gently stirring until soup begins to thicken.
6. Serve your soup with a dollop of sour cream and some shredded cheese.

Black Bean Enchilada Casserole

Black Bean Enchilada Casserole

Vegetarian Recipe
Serves: 8

Total Time: 30 minutes

Ingredients:

2 cups onion, chopped
2 cups red bell pepper, chopped
3 garlic cloves, minced
1 cup salsa
1 TB ground cumin
2 15.8 ounce cans black beans, drained
2 cups rice, cooked
12 6-inch corn tortillas
3 cups Monterey Jack and Cheddar blend cheese shredded

Garnish:
3 tomatoes, chopped
1/2 cup sour cream
1/2 cup sliced black olives

Directions:

1. Preheat oven to 350 degrees.
2. Combine onion, bell pepper, garlic, salsa, cumin black beans and rice in large skillet.
3. Bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
4. Arrange 6 tortillas in bottom of 9″ x 13″ baking dish overlapping them as necessary.
5. Spread half of bean mixture over tortillas and sprinkle with half of cheese.
6. Repeat layering process with remaining tortillas, bean mixture and cheese.
7. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
8. Garnish with tomatoes, sour cream and olives.

Southwestern Tortilla Stack

I love Mexican food.  I usually need a nap after I eat it, but never seem to mind that!  This is a great vegetarian Mexican dish that I found in one of my many awesome cookbooks.

The following recipe was found in Tex-Mex Recipes

Southwestern Tortilla Stack
Vegetarian Recipe

Serves: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
1 30 ounce can of vegetarian refried beans
1/2 cup sour cream
1 4 ounce can green chilies, drained
1/2 teaspoon ground cumin
3 10 inch flour tortillas
1 cup shredded cheese

Directions:
1. Preheat oven to 425 degrees. Grease casserole dish (Oil spray or butter)
2. Combine beans, sour cream, chilies, and cumin; set aside.
3. Place one tortilla in bottom of casserole dish. Top with half of bean mixture and 1/3 of the shredded cheese. Top with second tortilla; repeat layers of beans and cheese.
4. Cover with remaining tortilla; sprinkle with remaining cheese, cover with foil.
5. Bake 20 minutes. Cut into wedges. Serve with salsa.

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