Vegetarian Rice Skillet

veggieskilletThis dish is so simple and delicious. Cheesy and just enough spice to give it a little bit of heat and lots of flavor. Packed full of black beans, corn, and green chilies, with just enough of the enchilada sauce to hold it together. You can top it off with a little bit of sour cream even if you like. This reheats perfectly for lunches the next day, and everyone will enjoy it.

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Ingredients:
1 cup uncooked rice (cooked to package directions)
1 tablespoon olive oil
1/2 small onion, diced
1 15 oz can black beans, drained and rinsed
1 cup frozen corn
1 4 oz can mild green chilies, diced
1 14 oz can mild enchilada sauce (make sure is gluten free)
salt and pepper, to taste
1/4 teaspoon turmeric
1/4 teaspoon cumin
3/4 cup shredded cheddar cheese

Cook your rice first, then set aside.

Heat the olive oil in a large skillet over medium high heat, then add the onion and cook until translucent. Add the black beans, corn, chilies, turmeric, cumin, salt and pepper. Stir well then add the rice and enchilada sauce. Allow the sauce to coat all the vegetables and rice.

Next sprinkle the cheese over the top of the skillet. Reduce the heat to low. Cover the skillet and allow the cheese to fully melt. Serve hot. Enjoy!

Baked Potato Casserole

potatoesThis potato dish is a fantastic dish that will go great with pretty much anything. It’s easy to make and everyone will enjoy it. This works as both a main dish or a side dish, and is quite flexible. I’ve kept the ingredients simple, fresh, and delicious – which is perfect for any meal.

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Ingredients:
4-5 large russet potatoes, cut into 1/2″ pieces
1 1/2 cups broccoli, chopped
2 tablespoons olive oil
salt and pepper, to taste
1/2 teaspoon rosemary
3/4 cup shredded cheddar cheese

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Preheat the oven to 350. Wash and cut the potatoes and place into a 9×13 pan, along with the broccoli. Sprinkle the salt, pepper and rosemary on top – then drizzle the olive oil on top. Stir to evenly coat the vegetables. Sprinkle the cheese over top. Over with tinfoil and place into the oven for 55 minutes – 1 hour. Serve hot.

Potato, Sausage, and Spinach Soup

Potato Sausage and Spinach Soup I made a healthy, delicious soup for dinner today with plenty leftover for lunch tomorrow. There isn’t a lot of ingredients, and it’s not something you have to sit and watch – which is great when I’m trying to get several things done. Since I’ve been trying to eat healthier, I’ve tried to trim a bit of the extra calories out of my food without sacrificing taste.

Ingredients:
2 tablespoons olive oil
1 pound turkey sausage (or spicy Italian sausage)
salt and pepper, to taste
2 garlic cloves, minced
1/2 white onion, diced
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
4 cups low sodium chicken broth
2 cups water
2 pounds red potatoes, cut into 1″ pieces
3-4 cups baby spinach, roughly cut
1/2 cup half and half (or heavy cream)

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In a large stock pot, cook the meat with the olive oil, garlic, salt and pepper over medium heat. Drain any excess fat then add the onions and cook until translucent. Add the basil, oregano, broth, water, and potatoes and cook for 15-20 minutes, allowing the potatoes to fully soften when poked with a fork.

Finally, add the baby spinach and half and half, and stir into the soup well, then cook for 5 minutes or so, until it’s fully heated and the spinach is wilted. Serve hot. Enjoy!

Clementine Smoothie

clementine smoothieThis smoothie is bursting with vitamin C and tastes fantastic! It’ll make 1 larger sized smoothie, perfect for breakfast or a snack. It reminds me of a dreamsicle, but all healthy,

Ingredients:
3 clementines, peeled and pith removed
1/2 cup vanilla Greek yogurt (or milk)
1/2 cup ice cubes
1/8 teaspoon freshly ground ginger

Place all the ingredients into a blender and blend until smooth. If you like your smoothie really smooth, run it through a sieve and then into your glass. I like it as is – so I just pour from the blender. Drink and enjoy chilled.

Creamy Garlic Mushroom and Onions over Quinoa

Creamy Garlic Mushrooms and Onions

I made this delicious dinner for two the other night and it was wonderful. It’s elegant and delicious – but it’s quite simple to make and takes under 30 minutes. I was looking for something creamy and more of a comfort food, but it had to have lots of great flavor and fill me up. This really did the trick!

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Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
8 oz whole white mushrooms
1/2 cup white onion, diced
salt and pepper, to taste
1/2 teaspoon dried basil
4 tablespoons cream cheese
2-3 tablespoons milk (depending on how thick you want the sauce)

3 cups cooked quinoa, cooked to package directions – or grain of choice

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Start off with cooking the quinoa or other grain, as it’ll take longer than the mushrooms.

In a large skillet over medium heat place the mushrooms, onions, olive oil, and garlic. Cook until the mushrooms and onions are tender – about 5-7 minutes. Add the cream cheese, salt, pepper, and basil and allow the cream cheese to fully melt down – then add milk until it’s at your desired creaminess. Pour over top quinoa or other grain and serve hot! Enjoy!