Quinoa Enchilada Bake

Not quiet the whole enchilada. 
Cook time: 30 minutes          |         Total time: 50 minutes          |         Yield: Serves 8-10

Ingredients

. 1 cup uncooked quinoa, rinsed
. 1 tablespoon olive oil
. 1 small onion, diced
. 5 cloves garlic, minced
. 2 jalapeños, seeds and ribs removed,diced
. 1 red pepper, seeds removed, diced
. 1 orange pepper, seeds removed, diced
. 1 cup corn frozen kernels
. 2 limes
. 1 teaspoon ground cumin
. 1 tablespoon chili powder
. 1/3 cup chopped cilantro
. Salt and pepper, to taste
. 2 (15 oz) cans black beans, drained and rinsed
. 2 cups red enchilada sauce
. 2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream/greek yogurt, optional

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 
baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

Source: Adapted from Two Peas and Their Pod

Skinny Baked Jalapeno Poppers

Poppin'.
Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

Ingredients
. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder
. 1 lime
. salt and fresh pepper
. spray oil

Directions
1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

8. Squeeze lime juice and enjoy!

Adapted from Skinnytaste.com

Chicken Enchiladas

Spice up your life!
Cook time: 20 minutes         |          Total time: 30 minutes           |          Yield: 4 servings

Ingredients
. 4 cups chicken stock
. 4 boneless, skinless chicken breasts
. 1 1/2 jalapeño peppers

. 1/2 white onion
. 1 clove garlic
. 1 jar (12 oz) salsa
. 1 cup shredded lowfat cheddar
. 1/2 cup shredded lowfat Monterey Jack
. 1/2 cup chopped fresh cilantro
. 1 can (2.25 oz) sliced black olives, drained
. 1 can (16 oz) traditional enchilada sauce
. 1 can (16 oz) green chile enchilada sauce
. Mexican hot sauce
. Cayenne pepper
. Vegetable-oil cooking spray
. 8 corn tortillas (6 inches across)

. 1 avocado, sliced

. Cilantro

. Sour cream (or Greek yogurt for a healthier option)

Directions
1. Heat oven to 425°. 

2. In a medium pot, boil stock, chicken, jalapeño and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa, 1/2 jalapeno (seeded), 1/2 onion, and set aside. 

3. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. 

4. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. 

5. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. 

6. Bake 20 minutes. Serve with remaining sauce on the side.

7. Top with avocado, cilantro, and sour cream.

Source: Adapted from Jessica Alba's enchiladas.

Tortilla Soup

Spicy fresh. Great for a quick dinner...great for leftovers. 
Prep time: 10 minutes         |           Total time: 30 minutes           |            Yield: Serves 4

Ingredients
· 6 (6-inch) corn tortillas
· 1/4 cup grapeseed oil, peanut oil, 
other high smoke-point oil
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1-2 medium Anaheim, poblano or jalapeño 
chiles, seeded, veins removed, chopped 
· 4 cups chicken broth or homemade chicken stock
· 1 can (14.5 oz) diced tomatoes, undrained
(recommended Muir Glen fire-roasted)
· 1 cup whole corn kernels, cooked
· 1/2 teaspoon coarse salt (kosher or sea salt)
· 1 1/2 cups shredded cooked chicken
· 1 ripe avocado
· 1/2 cup (2 oz) shredded cheddar
· Chopped fresh cilantro
· 1 lime, cut into wedges

Directions
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit.
2. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
3. Add the chopped onions to the pan, cook 2 minutes, stirring frequently.
4. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened.
5. Add the garlic and cook for 30 seconds more.
6. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and corn.
7 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Source: Simply Recipes.

Guacamole

A real crowd pleaser. Great anytime.

Prep time: 5 minutes                |             Total time: 15 minutes             |             Yield: 1 batch

Ingredients 
· 3 ripe avocados
· 8 ounces of salsa (pico de

gallo/Pace hot salsa)

· 1 lime, juiced
· 1/2 medium onion, diced
· 2 tablespoons chopped cilantro
· 1 clove garlic, minced

Directions

1. Cut avocados in half. Remove pit. Scoop out avacado from the peel; put in a mixing bowl.
2. Using a potato masher or fork, mash avocado. Add salsa, lime, onion, cilantro, and garlic.


Source: Chef Hannans.