Revisiting two favorites

I've been cooing some of make again recipes. My husband says I call them make agains, but never get around to making them again!!! LOL - so without further ado, tonight we have Stuffed Portabella Mushrooms with Garlic Green Beans served with Garlic Bread. Yummy.

Sauteed Garlic Green Beans

Stuffed Mushrooms Caps (this pic is from the ones on the grill - but tonight I used the toaster oven to cook them).

Polenta Primavera

This is a great way to use some fresh produce. Since this dish cooks fast be sure to prep all of your veggies before you get started. I think I liked the left overs even better, it seems like their flavors really became richer with an overnight stay in the frig.

1 tube polenta, cut into 1/2-inch slices
2 tablespoons olive oil
1 small red onion, cut into thin wedges
2 cloves garlic, finely chopped
1/2 pound green beans, cut into 3/4-inch pieces
1 medium red bell pepper, coarsely chopped
1 1/2 cups mushrooms, sliced
1 small yellow squash, cut in 1/4-inch slices (bigger circles cut into 1/2 moons)
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 cup Diaya mozzarella cheese shreds

Yes, I know this is not my normal pic of the ingredients listed above. But my precious granddaughter was naming all of the veggies and the ones she couldn't identify I was helping her learn. So, I forgot to take a pic of the produce.  Instead of a pic of all the beautiful produce on the counter you get a pic of my beautiful princess!!

Cook polenta as directed on package. Set aside.

Heat oil in non-stick skillet and cook onion and garlic for 3-5 minutes.

Stir in green beans and bell pepper; reduce heat to medium-low. Cover and cook 8-10 minutes, stirring occasionally, until beans are crisp tender.

Stir in mushrooms, squash, fennel seeds and salt.  Cover nad cook 3-5 minutes, stirring occasionally, until squash is crisp-tender.

Serve vegetables with polenta. Sprinkle with cheese.

Layered Enchilada Bake

Once again another Tex-Mex recipe, I do see a pattern this month, guess I need to branch out. But hey, I love this type of food. It's easy, delicious and provides leftovers for some of the week. You can't go wrong with that. I bet  you have all the ingredients on hand, go look!

• 1 package (5 oz) baby spinach,
• 1 package LightLife Smart Ground (ground beef)
• 1 large  onion, chopped
• 2 cups Chunky Salsa
• 1 can  (15 oz.) black beans, rinsed and drained
• 2 tablespoons Taco Seasoning Mix
• 6 flour whole wheat tortillas (8 inch)
• 1 cup  Toffuti Sour Cream
• 1 pkg. Daiya pepper jack cheese shreds

 

Heat oven to 400. Saute spinach in a nonstick skillet, set aside.

Add meat with onions in large skillet on medium-high heat; heat through until onions start to get translucent. 

Stir in next 3 ingredients. 

Arrange 1- 1/2 tortillas in single layer on bottom of 13x9-inch baking dish. 

Cover with half meat mixture. 

Add half of the sour cream 

Then add the sauteed spinach.

Add half of the cheese,

Repeat layers (except the spinach).

Cover with foil and bake for 30 minutes, uncover, bake for 10 more minutes until casserole is heated through and cheese is melted.

 Let stand 5 minutes before cutting. Serve with lettuce, additional salsa and jalapenos.

Enjoy!!!