Black Bean and Cheese Enchiladas with Ranchero Sauce

This was a very interesting meal. First off, I was able to find the dried ancho chiles at Sunflower  market with a little help and they were not what I expected. I think next time I come across an ingredient I am unfamiliar with I will call upon my good friend "google images." Once I found the chiles I realized this was going to be a very different taste than I was expecting as they smelled a little like raisins. I was pleasantly surprised with the flavor though. It ended up pretty close to an authentic mole sauce (as much as we remember since the word authentic and mole haven't been used in the same sentence since we left California) with a yummy sweet flavor. Not too much spice and we actually did not miss the meat at all. We opted not to use the oregano just because but I think next time I will add a little cilantro on top. We also split this into two 8 x 8 pans and froze one for next time. 4 out of 5 stars.

Source: Cooking Light

Serves: 6

Ingredients

• 2 dried ancho chiles stemmed and seeded
• 2 cups water
• 2 teaspoons olive oil
• 1 cup chopped yellow onion
• 5 garlic cloves sliced
• ¹⁄₄ teaspoon kosher salt
• 2 cups organic vegetable broth
• 2 tablespoons chopped fresh oregano
• 2 tablespoons no-salt-added tomato paste
• ¹⁄₂ teaspoon ground cumin
• 1 tablespoon fresh lime juice
• ¹⁄₈ teaspoon ground red pepper
• 1 (15-ounce) can black beans rinsed and drained
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese divided
• 3 thinly sliced green onions divided
• Cooking spray
• 12 (6-inch) corn tortillas
• 6 tablespoons light sour cream

Directions

1. Preheat oven to 400°.
2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
4. Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.
5. Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

Amount Per Serving

Calories: 302

Fat: 12.9g

Cholesterol: 32mg

Sodium: 574mg

Fiber: 6.4g

Protein: 17.3g

Wasabi and Panko-Crusted Pork with Ginger Soy Sauce

Husband actually found this in my magazine and got really excited about it. I think that's why he only gave this a 4 when I gave it a 5 out of 5 stars. This is one of the first times I've really liked the taste of ginger. I do agree with Husband that with the word "wasabi" in the title you would expect more of a bite to it so next time we may even double the wasabi as the ginger did over power it. We are wasabi people though so make it normal and see how you like it before you up the kicker. This recipe does not sound kid-friendly but Thing 1 actually ate some of Husband's and enjoyed it so that makes me like it even more. It was great with a little rice and even good today for lunch! Don't tell Husband but I am giving it a 5 out of 5 stars no matter what he says.

Source: Cooking Light

Serves: 4

Ingredients

• ²⁄₃ cup panko (Japanese breadcrumbs)
• 1 large egg white lightly beaten
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1 teaspoon peanut oil
• Cooking spray
• ¹⁄₈ teaspoon salt
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• ¹⁄₃ cup fat-free low-sodium chicken broth
• 2 tablespoons sake or dry sherry
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon wasabi paste
• ¹⁄₃ cup thinly sliced green onions

Directions

1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Amount Per Serving

Calories: 215

Fat: 6.8g

Cholesterol: 65mg

Sodium: 454mg

Fiber: 0.9g

Protein: 24.5g

 

Tacos Al Pastor with Grilled Pineapple Salsa

Caution: Do not cut the jalapeno and then put your hands anywhere near your nose. Mine is still on fire. And no, I'm not admitting to picking anything. Besides the burning in my nostril this meal is top notch. My absolute favorite thing is the pineapple salsa which I taste tested with a tortilla chip and could have polished off the same way. The meat was a solid 4 in my book but together with the salsa it was a major 5. We did all of our grilling for this meal on a grill pan which made our house pretty smoky but worked just as well as a grill would've. Husband loved this and also gave the whole thing a 5 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 1 chipotle chile canned in adobo sauce
• 1 tablespoon olive oil
• 1 (1-pound) pork tenderloin trimmed
• 1 tablespoon chopped fresh oregano
• 2 teaspoons ancho chile powder
• ¹⁄₂ teaspoon ground cumin
• ¹⁄₂ teaspoon kosher salt
• ¹⁄₄ teaspoon freshly ground black pepper
• Cooking spray
• 4 (1/2-inch-thick) slices fresh pineapple
• ¹⁄₄ cup fresh cilantro leaves
• 3 tablespoons thinly sliced red onion
• 3 tablespoons fresh lime juice
• ¹⁄₄ teaspoon kosher salt
• ¹⁄₂ jalapeño thinly sliced
• 8 (6-inch) corn tortillas
• 8 lime wedges

Directions

1. To prepare pork, preheat the grill to high heat.
2. Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.
3. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.
4. Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa. Serve with lime wedges.

Amount Per Serving

Calories: 305

Fat: 7.1g

Cholesterol: 74mg

Sodium: 513mg

Fiber: 4.7g

Protein: 26.6g

Goat Cheese and Asparagus Pizza

There is a very sad story behind this pizza. The whole family was sick this weekend. SUPER sick. We weren't able to cook any of the meals we had on the schedule because none of us could keep anything down. So Monday when we were finally feeling human again we made this pizza. Only problem is that by that time our asparagus had gone bad. So we just decided to make it without and it was still really good. The pesto is made from leaves from our basil plant, the crust is whole wheat pizza dough from Sunflower Market and the tomato and goat cheese are fresh from the farmer's market. We got a big beautiful heirloom tomato (at least I think it was an heirloom tomato) instead of the plum tomato since those are impossible to find around these parts. I actually don't think I will use the asparagus next time as I think the flavor might be too overpowering. 4.5 out of 5 stars.

Source: Fresh & Easy

Serves: 6

Ingredients

• ¹⁄₃ cup Pesto
• 1 pizza crust
• 2 plum tomatoes thinly sliced
• 8 asparagus spears cut into 1 inch pieces
• ³⁄₄ cup (3 ounces) goat cheese crumbled

Directions

1. 1. Preheat oven to 450'
2. 2. Spread pesto over pizza crust and top with tomato, asparagus and cheese.
3. 3. Place pizza on center rack in oven; bake at 450 degrees from 10 to 12 minutes or until asparagus is crisp-tender and cheese melts.

Amount Per Serving

Calories: 301

Fat: 14g

Cholesterol: 16mg

Sodium: 543mg

Carbohydrate: 31.2g

Fiber: 1.7g

Protein: 12.2g

Stir-Fried Rice Noodles with Beef and Spinach

We made this so long ago that I'm not sure if I really remember much about it. I do remember I liked it but I think the noodles were a little over done and wet. We used stir fry meat because it was cheaper and easier and it worked great. We also used black sesame seeds since that is what we had on hand and we didn't toast them. We think this was a 4.5 out of 5 stars.

Source: Cooking Light

Course: Main Course

Serves: 4

Ingredients

• 6 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon canola oil
• 1 cup thinly sliced green onions
• ²⁄₃ pound top sirloin steak cut into thin strips
• 2 cups sliced shiitake mushroom caps
• 2 garlic cloves finely minced
• 1 (6-ounce) bag washed baby spinach
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons Sriracha (hot chile sauce)
• 1 tablespoon dark sesame oil
• ¹⁄₄ teaspoon salt
• 2 teaspoons sesame seeds toasted

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. 2. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt. 3. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Amount Per Serving

Calories: 408

Fat: 13.2g

Cholesterol: 37mg

Sodium: 616mg

Carbohydrate: 56.1g

Fiber: 5g

Protein: 16.7g

*Note: this can be made Gluten free by using tamari soy sauce but make sure the rice noodles you are using are actually rice noodles.

Open-Faced Beef, Tomato and Pepperoncini Sandwiches

We made this for a picnic with my brother and sister in law and I have mixed feelings about it. The reason I chose this recipe in the first place is because I had a major craving for pepperoncinis. The flavor of this dish hit the spot. The steak was perfect and full of flavor and the peppers added a nice kick but this sandwich was so incredibly difficult to eat. Everything kept falling all over the place and left me wondering if the perfect flavors were even worth the hassle. I'm sure they are as I practically licked my plate clean but if you find and easier way to eat this let me know! 4 out 5 stars for pure inconvenience.

Source: Fresh & Easy

Course: Snacks and Sandwiches

Serves: 4

Ingredients

• 4 (1.5- ounce) slices sourdough bread
• ¹⁄₂ pound flank steak
• ¹⁄₈ teaspoon salt
• ¹⁄₈ teaspoon black pepper
• cooking spray
• 2 cups grape tomatoes halved
• 1 cup mixed baby greens packed
• ¹⁄₂ cup pepperoncini peppers drained and chopped
• 1 tablespoon olive oil extra-virgin
• 1 ¹⁄₂ tablespoons chopped fresh oregano
• 1 garlic cloves -- minced
• ¹⁄₄ cup crumbled feta cheese (1 oz)

Directions

1. 1. Toast bread slices; set aside.
2. 2.While bread toasts, sprinkle steak with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot. Coat pan with cooking spray. Add steak; cook 3 to 4 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into very thin slices.
3. 3. While steak cooks, combine tomatoes and next 6 ingredients in a medium bowl.
4. 4. Place 1 bread slice on each of 4 plates. Top evenly with tomato mixture and steak.

Amount Per Serving

Calories: 259

Fat: 9.9g

Cholesterol: 27mg

Sodium: 608mg

Carbohydrate: 25.4g

Fiber: 2.6g

Protein: 18.5g

Peanut Butter Cup Blondies

Before I even get into my review take a look at how many people this supposed to serve. 20. Just remember that and cut them into 20 immediately. This was really good but it was undercooked and we even kept putting it back in to cook longer. I thought there was way to much peanut butter cup and even Husband who LOVES peanut butter cups thought so too so we will scale back next time. 4.5 out of 5 stars.

Source: Cooking Light

Serves: 20

Ingredients

• 5 ³⁄₅ ounces all-purpose flour (about 1 1/4 cups)
• 1 cup granulated sugar
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon salt
• ¹⁄₃ cup creamy peanut butter
• ¹⁄₄ cup butter melted and cooled slightly
• 2 tablespoons 2% reduced-fat milk
• 1 teaspoon vanilla extract
• 2 large eggs lightly beaten
• ¹⁄₄ cup semisweet chocolate chips
• Cooking spray
• 4 (0.75-ounce) peanut butter cups coarsely chopped

Directions

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.
3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Amount Per Serving

Calories: 153

Fat: 7g

Cholesterol: 28mg

Sodium: 98mg

Fiber: 0.7g

Protein: 3.2g

Blue Cheese and Pear Sandwiches

Love this. We've made it quite a few times since I started trying to finish this post and it has become one of our favorites. It's super quick, light and easy to change up to fit the needs of each person. Mine is on the right in the picture and is pretty true to the recipe except I substituted arugula for the watercress and I used a slice of some fresh sourdough we got from the farmer's market. Husband's is on the left and since he doesn't have quite as good of a relationship with blue cheese as me I made his with a slice of honey maple ham and a little provolone. Same technique and everything with the broiler and I did put arugula on his too. He loved it as well and this will become one of our standbys for sure. Both get a 5 out of 5 stars.

Source: Fresh & Easy

Serves: 4

Ingredients

• 4 (1 1/2-ounce) slices peasant bread
• Cooking spray
• 1 ¹⁄₃ cups coarsely chopped watercress
• 2 teaspoons olive oil
• ¹⁄₈ teaspoon salt
• ¹⁄₈ teaspoon freshly ground black pepper
• 2 medium pears thinly sliced
• ¹⁄₂ cup (2 ounces) crumbled blue cheese

Directions

1. Preheat broiler.
2. Place bread slices on a baking sheet. Coat each slice with cooking spray; broil 2 minutes on each side or until lightly toasted.
3. While bread cooks, combine watercress, olive oil, salt, and pepper in a small bowl; toss gently.
4. Place pear slices evenly on bread slices; top with blue cheese. Broil 2 to 3 minutes or until cheese melts. Remove from oven; top with watercress mixture. Serve immediately.
5. Serve with: White Balsamic–Dill Pasta Salad

Amount Per Serving

Calories: 211

Fat: 6.9g

Cholesterol: 11mg

Sodium: 506mg

Fiber: 2.5g

Protein: 7.5g