Black Bean and Pepperjack Enchiladas

 Adapted from Skinny Taste's The Best Enchilada Sauce Recipe, Budget Bytes' Weeknight Enchiladas, and my Chicken Burrito Bowl with Cilantro Lime Rice

Ingredients
Enchilada Sauce (Makes 2-3 c.)
1/2 t. olive oil
4 garlic cloves, minced
1 1/2 t. chicken bullion paste
2 cans canned diced tomatoes, ~4 c.
1-2 T. chipotle chilis in adobo sauce, chopped (to taste)
1/2 - 1 t. chipotle powder,  to taste
1 t. dried oregano, rubbed between palms
1/2 t. kosher salt
fresh black pepper, to taste
1/4 c. dry spicy red wine, to taste

Seasoned Black Beans (Makes 1.5 c.)
1 16 oz. cans black beans, rinsed and drained
1/2 T. extra-virgin olive oil
2 cloves garlic, diced
1/4 large sweet onion, finely chopped
1 T. minced cilantro
1 T. lime juice
1/2 t. salt
1/4 t. oregano, rubbed between palms
1/16 t. chipotle powder

Enchiladas
12 small corn tortillas

8 oz. pepperjack cheese, shredded

1/4 bunch cilantro (or green onions), roughly chopped
1.5 c. plain 2% Greek yogurt

 
Directions
Enchilada Sauce

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute.  Add the chicken bullion paste, tomatoes, chipotle chilies and powder, oregano, salt, pepper, and wine.  (Be moderate as the sauce will intensify with reduction.)  Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes, or until volume is reduced to 2-3 cups.  Puree with immersion blender.  Adjust any seasonings, as needed.  Set aside until ready to use.

Seasoned Black Beans
In a large iron skillet, heat the olive oil on medium-high heat. Add the onions, and sauté until soft. Add black beans, garlic, lime juice, chipotle powder, oregano and salt, and simmer on medium-low for about 15 minutes.  Mix in the cilantro.  If these are done before your other elements, just keep them covered on extra low heat until serving.

Enchiladas
Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.

Prepare a 9"x13" glass baking dish by coating with non-stick spray or butter, then spread a layer of enchilada sauce over the bottom 1 c. Preheat the oven to 350˚F.

Add 2 T. beans to each tortilla, plus two small pinches of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another 1 c. enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.

Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with yogurt and chopped cilantro leaves (or sliced green onions).

Note: Next time, make with shredded chicken instead of beans, or in addition to.

Nutrition Facts

Servings 6.0
Amount Per Serving 2 enchiladas
calories 454
% Daily Value *
Total Fat 16 g	24 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg	2 %
Sodium 714 mg	30 %
Potassium 372 mg	11 %
Total Carbohydrate 53 g	18 %
Dietary Fiber 9 g	35 %
Sugars 7 g
Protein 23 g	46 %
Vitamin A	10 %
Vitamin C	30 %
Calcium	19 %
Iron	18 %

Apple Pie Scones

Adapted from Eating Well's Classic Scones Master Recipe and Budget Bytes' Apple Pie Scones

Ingredients
1 large egg
1/4 c. unsweetened apple sauce
1 t. lemon juice
1/4 c. sugar
1 medium apple, shredded, ~3/4 c.
2 c. unbleached heritage grain AP flour (plus a small amount for dusting)
1/2 t. salt
4 t. baking powder
1 t. cinnamon
1/2 t. ground ginger
5 T. cold butter, cut into 1/4" cubes

1/2 c. powdered sugar
1/2 t. cinnamon
2 t. apple cider

Directions
Preheat the oven to 400 degrees. Wash the apple, cut it into quarters, then cut off the core from each piece. Use a box grater or large holed cheese grater to shred the apple.
In a medium bowl, whisk together the egg, apple sauce, lemon juice, sugar, and shredded apple.
In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, and ginger. Once combined, add the butter and work it into the flour until it resembles coarse, damp sand.
Finally, pour the bowl containing the apple egg mixture into the large bowl with the flour and butter. Stir just until a dough forms and no more dry flour remains on the bottom of the bowl.
Turn the dough out onto a lightly floured surface and shape into a 6-8 inch wide, 1.5 inch thick disc (sprinkle more flour on your hands and on the surface of the dough if needed. The dough may be slightly sticky). Cut the disc into eight wedges.
Line a baking sheet with parchment paper and place the cut scones on top. Bake the scones for 18-20 minutes in the fully preheated oven, or until they are just slightly golden brown on top. Allow the scones to cool completely.
To make the glaze, stir together the powdered sugar, cinnamon, and water until a thick paste forms. Once the scones are fully cooled, drizzle the glaze over top.

Nutrition Facts

Servings 16.0
Amount Per Serving
calories 124
% Daily Value *
Total Fat 4 g	6 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg	7 %
Sodium 1263 mg	53 %
Potassium 28 mg	1 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 1 g	4 %
Sugars 8 g
Protein 2 g	5 %
Vitamin A	3 %
Vitamin C	5 %
Calcium	2 %
Iron	5 %

Glazed Lemon Poppyseed Scones

Adapted from Eating Well's Lemon-Poppy Seed Scones

Ingredients

2 3/4 c. unbleached heritage grain all-purpose flour
4 t. baking powder
1/4 c. sugar
1/2 teaspoon salt
5 T. cold unsalted butter, cut into 1/4-inch cubes
2 T. lemon zest or 1 1/2 t. powdered lemon zest
2 T. poppy seeds

2 T. lemon juice
enough skim milk to make 3/4 c. (to make buttermilk)
1/4 c. whole milk
1/4 t. lemon extract
1 large egg

1/4 c. sifted powdered sugar
1 T. lemon juice
1/8 t. lemon extract

Directions
Preheat oven to 400°F. Butter a large baking sheet or line it with parchment paper.  Sift flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in lemon zest and poppy seeds. Whisk buttermilk (lemon juice plus milk), lemon extract, and egg in a medium bowl; stir into the dry ingredients until just combined. Using the pastry blender, a sturdy wooden spoon, or your hands, work in the bowl and knead three to five times, or until the dough just comes together. On a flour-dusted surface, divide in half and pat each piece into a 8-inch circle. Cut each circle into 8 wedges and transfer to the prepared baking sheet. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

To make the glaze, whisk the powdered sugar, lemon extract, and lemon juice in a small bowl until smooth. Adjust consistency with a little more sugar or liquid as desired. Drizzle over warm scones with a fork or spread with a pastry brush.

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 188
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 29 mg	10 %
Sodium 1690 mg	70 %
Potassium 25 mg	1 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 1 g	2 %
Sugars 7 g
Protein 4 g	8 %
Vitamin A	4 %
Vitamin C	9 %
Calcium	6 %
Iron	7 %

Apple, Beet, and Blue Cheese Salad

Adapted from Apple-and-Beet Salad

Ingredients
1 medium Cripps Pink apple, cored and finely chopped
1/2 medium pickled beet, finely diced
1/16 large sweet onion, minced
1/2 c. toasted pecans, chopped
2 oz. Roquefort or other strong blue cheese, finely crumbled
1/4 c. plain 2% Greek yogurt
salt and pepper, to taste
4 c. mixed baby salad greens

Directions
Mix everything but the greens, and serve on a bed of greens.

Nutrition Facts

Servings 2.0
Amount Per Serving
calories 234
% Daily Value *
Total Fat 15 g	23 %
Saturated Fat 7 g	35 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 33 mg	11 %
Sodium 641 mg	27 %
Potassium 86 mg	2 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	12 %
Sugars 9 g
Protein 9 g	19 %
Vitamin A	91 %
Vitamin C	38 %
Calcium	23 %
Iron	14 %

Quick Chicken Burrito Bowls

Ingredients
1 c. Lundberg wild and brown rice blend
2 c. water
1/2 T. butter
1 12 oz. can Trader Joe's chunk white chicken, drained, or 3/4 lb. cooked diced or shredded chicken meat
1 can pinto beans, rinsed and drained
1 12 oz. bag frozen petite corn
1-2 t. Trader Joe's Allium Salt blend
1-2 t. chipotle powder
3 oz. shredded vintage extra-sharp cheddar cheese
6-9 c. mixed salad greens
1.5 c. 2% Greek yogurt
1.5 medium avocados

Directions
Rinse the rice until the water runs clear.  Add the water and butter to a medium size pot.  Bring to a low boil and add the rice.  Stir to combine, then place the lid on the pot and cook according to package directions.  Remove the lid and fluff the rice with a fork.

Stir in the chicken, beans, corn, and spices.  Layer in a bowl on top of the greens and top with cheese, yogurt, and avocado.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 436
% Daily Value *
Total Fat 14 g	22 %
Saturated Fat 6 g	29 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 40 mg	13 %
Sodium 519 mg	22 %
Potassium 350 mg	10 %
Total Carbohydrate 50 g	17 %
Dietary Fiber 9 g	37 %
Sugars 6 g
Protein 28 g	57 %
Vitamin A	105 %
Vitamin C	34 %
Calcium	27 %
Iron	19 %

Rosemary Lemon Pepper Chicken and Vegetables Sheet Pan Dinner

Adapted from Chicken Broccoli and Sweet Potato Sheet Pan Dinner

Ingredients
20 oz sweet potatoes peeled and diced into 1/2" cubes (2 medium, about 3 c.)
2 T. olive oil , divided
1 1/2 lbs boneless skinless chicken breasts , diced into pieces (about 1/2", keep them close to the same size so they all cook even)
4 c. small cauliflower florets
1/2 of a large sweet onion , diced into chunks
4 cloves garlic, minced
sprinkle each dried thyme, cracked black pepper, crushed red chili flakes, powdered lemon peel, and salt
1/2 T. minced fresh rosemary

Directions

Preheat oven to 400˚F.  Place sweet potatoes in a large bowl and toss with 1 T. olive oil.  Spread into an even layer on two rimmed 15" by 10" baking sheets and roast in preheated oven for 5-10 minutes (meanwhile chop and prep remaining ingredients).

Mix the remaining ingredients in a bowl and toss with the remaining 1 T. olive oil.  Remove sweet potatoes from oven, add the mixture on top of the sweet potatoes.  Return to oven and roast 16 - 20 minutes longer, tossing once and switching the pans halfway through, until chicken pulls apart easily and is no longer pink. 

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 292
% Daily Value *
Total Fat 12 g	18 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 83 mg	28 %
Sodium 380 mg	16 %
Potassium 426 mg	12 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	13 %
Sugars 5 g
Protein 35 g	69 %
Vitamin A	150 %
Vitamin C	23 %
Calcium	5 %
Iron	9 %

Arroz con Pavo (Saffron Rice with Turkey)

Adapted from Rachael Ray's Arroz con Pavo (Saffron Rice with Turkey)

Ingredients
4 c. water
4 t. chicken bullion paste
Generous pinch saffron
1 T. extra-virgin olive oil
1 T. butter
1 c. gemelli, or other smaller shaped pasta
1 sweet onion, finely chopped
2 large carrots, grated or finely chopped
3 or 4 cloves garlic, finely chopped
Salt and pepper
1 c. arborio rice
1 bay leaf
1 dash ground Saigon cinnamon
sprinkle chipotle powder
2 T. chopped fresh thyme
1/2 c. fruity dry white wine
1/2 lemon, juiced, plus 1 tsp. lemon zest
3/4 - 1 lb. chopped cooked turkey
Chopped parsley or cilantro, for garnish

Directions
In a large saucepan, heat water, bullion paste, and saffron to boiling. Keep warm. In a pot with a tight-fitting lid, heat the oil and butter. Stir in the onion, carrot, and garlic; season with salt and pepper. Cover the pot and cook the vegetables until softened, 2 to 3 minutes. Stir in the rice, bay leaf, cinnamon stick, thyme, chipotle, and lemon zest for 1 minute. Deglaze pot with wine. In the saffron stock, cook the pasta for half the time stated on the package. Return the pasta to the pot.

Stir in the saffron stock and pasta and bring to a boil. Stir in the turkey and cook until the rice and pasta are cooked through, 6 to 7 minutes. Discard bay leaf. Stir in the lemon juice and top with the parsley (or cilantro).

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 278
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30 mg	10 %
Sodium 568 mg	24 %
Potassium 152 mg	4 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 2 g	8 %
Sugars 5 g
Protein 12 g	24 %
Vitamin A	72 %
Vitamin C	14 %
Calcium	3 %
Iron	16 %