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Vegetarian Spinach Enchiladas

Photo Credit: Two Peas

Photo Credit: Two Peas

I’ve been cutting out meat for the most part but it’s been challenging when it comes to finding something my husband will like as well as my very picky 6 year-old. I love that this enchilada recipe uses green enchilada sauce since the hummingbird won’t go near the red sauce.

What makes me love these even more is these enchiladas can be made ahead of time and they freeze really well. Just sprinkle the cheese on after being taken out of the freezer. This would be a perfect dish to make for a new mom or neighbor.

I serve this with a side of refried beans and a salad with a dressing of low-fat sour cream and salsa.

Enjoy!

Ingredients:

1 tablespoon olive or grapeseed oil
1 small yellow onion, diced
1 clove garlic, minced
8 cups (about 2 bags) fresh spinach leaves
Juice from 1 lime
1/3 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup light sour cream
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce
8 Flour Fajita Size Tortillas
2 cups shredded light Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided

Optional Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado

Directions:

1. Preheat oven to 375 degrees F. In a large skillet, heat olive or grapeseed oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 3 tablespoons of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada.

Roll up and place seam side down in the baking dish. Top enchiladas with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired.

Comments { 1 }

Orange Pomegranate Fizz With Vodka

photo credit: ecurry

Photo credit: ecurry

I’ve been having a bad luck dinner week and to top it off, had a royal fuck up last night. I made veggie lasagna with a white sauce that I know is delicious but my mind escaped me and I used oven ready noodles. I realized in the middle of making this lasagna that it might be a big mistake but was hoping for the best.

Nope. Nada. I royally fucked up the lasagna with crunchy noodles. So, off my husband went to Domino’s. Okay, it was more like I started whining about how I really messed up dinner and it was totally inedible and oh my god, we’re all starving and it’s too late to make anything else so please, please, PLEASE go to Domino’s.

Since I’ve been spending more time in the kitchen fucking up dinner more than normal, I came up with this drink in between cursing and stomping around the kitchen. Cheers to you!

Orange Pomegranate Fizz

1 oz vodka

1/2 cup orange sparkling water

4 oz pomegranate juice

splash of orange juice

Combine in a glass with ice, stir, and enjoy.

*I Write Sins Not Tragedies

Comments { 1 }

What’s For Lunch?

I’ve been stressing myself out when it comes to making sure my 6 year-old eats as healthy as she can, especially with her hypoglycemic episodes. Since she somehow found loopholes when it came to our “take one bite” rule, it’s now two bites which was torture at first.

My kid acted like we were torturing her if I asked her to take a bite of anything unfamiliar but now she finally seems to be giving food more of a chance. The hummingbird can still act like a rabid hyena at times but if finally seems like she understands that I’m not trying to make her eat something horrendous. Most of the time.

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L to R: strawberries, raw green beans, cubed cheese, crackers, peanut butter cup, and ranch dressing. This was near Halloween so I gave her a candy treat every few days.

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L to R: cashes, craisans, and mini chocolate chips, grapes. yogurt pouch, pancakes, and maple syrup.

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L to R: bluberries and clementines, carrot sticks, cheese quesadilla, tortilla chips, and salsa.

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L to R: crackers, cucumbers and carrot sticks, peanut butter and honey sandwich, and ranch dressing.

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L to R: crackers, cubed cheese and pepperoni, salad, mandarin oranges, and ranch. My kid actually ate the salad. Wow! She’s been seeing me eat healthier and it really seems to make a difference.

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L to R: Homemade lunchable… since I no longer let her talk me into getting the ones at the store. cucumber and cherry tomatoes, triscuit crackers, pepperoni, cheese cubes, ranch, cookie.

*Lunch supplies:

*EasyLunchboxes.

*Silicone round baking cups.

*EasyLunchboxes containers for condiments.

*Silicone square baking cups.

*CuteZCute animal picks and forks.

Comments { 6 }

Guiltless Sour Cream And Chicken Enchiladas

Photo Credit: Macaroni and Cheesecake

Photo Credit: Macaroni and Cheesecake

I’ve been eating healthier-ish while still eating the things I love, just less of it. I usually crave Mexican food and these enchiladas are so great and satisfying. Enjoy!

(Tip: One enchilada is approx. 275 calories and 8 grams of fat.)

Ingredients:

  • • 16 oz. fat-free sour cream
  • • 1 can low-fat or fat-free cream of chicken soup
  • • 1 tablespoon fresh chopped cilantro (1/2 tbsp. dried… but splurge on the fresh stuff because yum)
  • • 2 1/2 cups cooked shredded chicken breast
  • • 1 can Mexican Rotel
  • • 8 low carb tortillas
  • • 1 cup shredded monterey jack and colby cheese blend
  • • 1 can diced green chiles (I don’t care for them and leave them out)

Directions:

In a saucepan, mix together sour cream, soup and cilantro on medium heat. This may start to boil quickly and make a hot mess if you don’t keep stirring. Heat through and set aside.

Combine the chicken, rotel, and green chiles in a pan sprayed with cooking spray.

Warm for a few minutes to blend the flavors and juices. Warm the tortillas until flexible. I microwave them for 10 seconds sandwiched between two damp paper towels.

Fill each tortilla with about 2 tbsp. of the chicken mixture. Top with about 1/2-1 tablespoon of cheese. Roll the tortilla up and place seam side down in a baking dish sprayed with cooking spray.

Pour the sour cream sauce over enchiladas. Top with the remaining cheese. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Comments { 1 }

Chocolate Pecan Pie Tarts

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We were supposed to get hit by another blizzard over the weekend but it was a bust. Good thing, since it seems like it will take all summer for the snow to melt here.

Here’s a tasty treat to make for these cold days.

Ingredients:

  • 6 ounces cream cheese
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 1/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups chopped pecans
  • Some semi-sweet chocolate morsels

Directions:

1. Preheat the oven to 325 F

2. Grease 24 normal sized cupcake or muffin cups

3. To Make Crust: In medium mixing bowl, cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough.

4. Roll into 24 equal balls and press one into each greased cup so it lines the bottoms and sides, like a pie crust. If you have a cup that will fit into the muffin cups, you can put some pam or flour on it, and push the cup into the dough ball, so you don’t have to form all the crusts by hand.

4. Now, take the chocolate morsels, and put 6 to 10 in each cup, depending on how much chocolate you want in them.

5. To Make Filling: In a medium mixing bowl, cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs until thoroughly blended. Stir in vanilla. Stir in pecans. Fill each lined cup half full.

6. Bake in oven for 25 minutes, or until lightly browned. Let cool in cups, then use a butter knife to flip each tart out.

7. Set them on cooling racks until completely cooled. Store in airtight container.

Enjoy!

Comments { 0 }

What’s For Lunch?

I can’t believe it’s already November. The hummingbird has been doing great in school and her love of reading has grown even more which makes me so happy since I’m a book addict. She’s still in the very early stages of learning how to read but I love when she’s lying in bed looking at a book and trying to sound out the words.

I think I’ll post some of the books that her teacher has been reading in her Kindergarten class sometime soon. The hummingbird has been adoring several of them.

Now, on to lunch!

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L to R

*Sweet Pickles

*Goldfish

*Goldfish S’mores in container

*Cheese Cubes

*Pepperoni

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L to R

*Grapes

*Cherry Tomatoes and Carrots

*Ranch Dressing in container

*Peanut Butter and Strawberry Jam Sandwich

*Salt and Vinegar Potato Chips

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L to R

*Blueberries

*Caesar Harvest Snaps

*Mini Salted Caramel Apple Pie

*Shredded Cheese Sandwich

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L to R

*Frozen Cherries

*Carrots

*Salsa in container

*Tortilla Chips

*Cheese Quesadillas

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L to R

*Pretzel Sticks

*Fresh Corn From The Cob

*Peanut Butter and Honey Tortilla Wrap

*Applesauce Pouch

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L to R

*Cheese Cubes

*Yogurt Pouch

*Pepperoni

*Peanut Butter Cup

*Crackers

*For some of the items I use for the hummingbird’s lunch, you can refer to this post!

Comments { 1 }

Andouille Sausage, Asparagus, And Smoky Potato Skillet

sapskillet1I’ve made this recipe three times in the last month and it’s definitely a welcome dinner for all of us. It also has balsamic vinegar, which I absolutely love, and is a really comforting meal. You can use any kind of sausage that you like with this.

Same for the potatoes. I’ve tried it with two large russet potatoes, cut into chunks. The only thing I didn’t care for was that they didn’t really hold their form and made the skillet mushy. Of course, it still tasted great.

I’ve put a “kidafied” version below in case you have picky eaters like mine. You don’t have to go out of your way to make something completely different, which is such a pain in the ass.

Enjoy!

Ingredients:

24 ounce bag of small Yukon Gold potatoes (or two large potatoes)

1 tablespoon olive oil

1 teaspoon smoked paprika

small red onion, thinly sliced

4-6 large andouille sausage links (or any you prefer… would also work great with Polska kielbasa)

1 pound trimmed asparagus, each stalk cut into thirds

1/3 cup water

Vinaigrette

2 teaspoons smoked paprika

1-2 garlic cloves, minced

3 tablespoons balsamic vinegar

2 tablespoons olive oil

juice of 1 lemon

dash of salt

Directions:

Bring a medium pot of salted water to a boil. Add potatoes and cook for 15 minutes or until tender. Drain and set aside.

While potatoes are cooking, add 1 tablespoon of olive oil in a large pan on medium heat. Cook sliced onions for 2 minutes along with smoked paprika. Slice sausage into 1 inch pieces and cook in pan for 3 minutes. Add asparagus and cook for an additional 2 minutes.

Add potatoes and stir well. Add 1/3 cup of water to pan and simmer with lid on for 5-8 minutes, or until asparagus is to desired tenderness.

While that’s cooking, make the vinaigrette. In a small bowl, add ingredients and whisk together. Remove the pan from heat, add vinaigrette, and stir together. Serve immediately.

“Kidafied” version:

Once potatoes are cooked, set aside some potatoes in a small bowl. Remove skin and add a bit of milk and butter to make mashed potatoes. Add a dash of salt if desired and sprinkle with shredded cheese.

Before adding vinaigrette to the skillet, remove a few pieces of the sausage and asparagus and set on plate for your picky eater, along with the cheesy mashed potatoes. Add sliced fruit.

Sit down together for dinner and wait for one of two things to happen.

1. Either your picky eater will have complained for the past hour about how hungry they are and will at least eat the mashed potatoes and fruit.

2. They will have complained for an hour about how they’re starving but not want to eat a thing on their plate because ewww, the sausage has touched the mashed potatoes or the asparagus is “gross”.

Good luck!

Comments { 3 }