Chili Tortilla Bake

Tex-Mex is one of my favorite types of food. I just love the ooey-gooey combination of foods with cheese, sour cream and my favorite the jalapeno. I thought maybe I was just tired of Thanksgiving foods but nope - that's not it, this was delicious. Fast, easy and YUMMO!

• 1 package beef crumbles (what ever brand you prefer)
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons minced onion
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 6 whole wheat tortillas (8 inches) - mine were larger so I only used 4
• 1 cup (4 ounces) shredded Daiya cheddar cheese

In a large skillet, over medium heat combine crumbles, tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through. 

 

 In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas.

Add half of the beef mixture.

 Add half of the cheese.

Repeat layers.

 Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Serve with shredded lettuce, salsa, sour cream and jalapenos.

Chik'n Veggie Stir-Fry

So, I started to make a very similar dish and just didn't have all the ingredients on hand. I exchanged some of this for some of that and the following stir-fry is the end result. I scribbled it down a piece of paper and have made it three times now. You should use whatever ingredients you have in hand, that are in season, etc. Leave out mushrooms if you don't like them and add extra green veggies if you have them. This is a pretty good way to clean out the veggie bin in the frig. Enjoy!

• 1 medium yellow squash, sliced
• 1/4 sweet onion, sliced
• 1/2 cup edamame peas (shelled)
• 4 ounces mushrooms (shitake, baby bella, whatever you have)
• 2 pieces of Gardein Chik'n Scallopini
• 1can sliced waterchestnuts, drained
• 1 can baby corn, drained
• 1/2 cup Korian Teriyaki Stir-Fry Sauce (or more if you like saucy)
• 1 teaspoon Braggs
• Cooked rice

Be sure to have all of your ingredients prepped, this goes pretty quickkly.

Toss about 1 tablespoon oil in large skillet or wok and throw in all the ingredients EXCEPT chicken and rice.

Stir-Fry over medium-high heat for about 5 minutes, then add your chicken and cook for about 3 more minutes.

Add Braggs and Stir-Fry sauce and give it all a good stir to coat everything.

Serve over rice. ENJOY!

Barley Vegetable Soup

The flavors of this soup are delicious. I made this a year or so ago in the crockpot as the original recipe calls for. This weekend I made this on the stove and it was still very easy and flavorful. I'm including the crockpot directions since you drop all ingredients in the pot, turn on and walk away! You gotta love that!

• 1 cup chopped onion (1 large)
• 1/2 cup bias-sliced carrot (1 medium)
• 1/2 cup sliced celery (1 stalk)
• 2 cups sliced fresh mushrooms
• 1 15-ounce can red beans, rinsed and drained
• 1 14.5 ounce can stewed tomatoes
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup regular barley (not quick-cooking)
• 2 teaspoons dried Italian seasoning, crushed
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 5 cups vegetable broth

Saute onion, carrot, celery and mushrooms.

Cook until onion is translucent.

Add remaining ingrdeients and simmer for at least an hour, or until barley is tender.

Crockpot version: place all ingredients in crockpot and pour broth over mixture. Cover and cook on low for 8-10 hours or on hight for 4-5 hours.

Serves 6.