As I’ve mentioned before, I looooove Mexican food. I try to experiment with my favorite dishes making them leaner and healthier. I’ve been on an enchilada kick lately and decided to take a stab at making my own enchilada sauce since canned enchilada sauce has lots of sodium. This sauce turned out great and it freezes well, too. So, double the sauce and freeze some for next time. Be sure to use the fire-roasted tomatoes and fresh cilantro (as much as you want), as these are the ingredients that add such a unique, robust flavor. Leftover cooked chicken (about 1 ½ cups) and leftover corn work well in this recipe. If your family likes spice, add crushed red pepper flakes to the sauce.
Preheat oven to 350 degrees. In a large skillet over medium-high heat, sauté onion in oil for 5 minutes. Add garlic and cook for 1 minute more, being careful not to let garlic brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. This enchilada sauce will be slightly chunky. Stir in cilantro and remove from heat.
Meanwhile, cook chicken in a large skillet over medium-high heat until no longer pink. Drain and stir in black beans and corn; season with salt and pepper. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove from oven. Spread ½ cup sauce into a rectangular baking dish. Divide the chicken mixture and ¾ c. of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce over enchiladas and bake, uncovered, for 15 minutes. Sprinkle remaining cheese on top, and bake 5 minutes more or until cheese melts. Serve atop a bed of lettuce, if desired.
Eggs are an inexpensive staple. In many grocery stores, you can get a dozen for less than $2. Fresh eggs usually sell for between $2 and $3 per dozen depending on the size and breed of the laying hen. If you are lucky enough to know a farmer with chickens, you can enjoy flavorful and healthy eggs gathered at the peak of freshness. These farm fresh eggs are usually light to medium brown in color and have larger egg whites and yolks than white, grocery store eggs. Farm eggs are richer and tastier because they are fresh, and the chickens’ diet is more natural. If you can get your hands on farm fresh eggs, give them a try and you’ll discover a delicious, all-natural “brain food” that is a healthy source of protein.
Hopefully you are enjoying some fresh summer vegetables! Today we are giving you another squash recipe since they are the most abundant vegetable! Thanks to Connie for this recipe.
During the summer months, I tend to make fresh vegetables the base for all my meals. Whatever meat accompanies the veggies is usually grilled or quickly sautéed. When veggies are at their freshest, they are the most tasty and nutritious. Summer Squash Sauce is particularly delicious and fresh if you grow your own tomatoes, squash, and basil. These plants are popular and easy to grow in containers making this dish a good choice for a truly home-made summer meal.
I grew up with garden fresh vegetables grown with love and care by my grandparents and parents. I’ve spent many hours weeding and picking, shelling and shucking, so that our family would have our own vegetables in the freezer and canned in jars all winter long. However, now that I have my own family, I still want fresh vegetables…I just don’t want to grow them myself. So, my family joined a local CSA (Community Supported Agriculture). Each growing season, we pay a fee for a “share” of the farm’s bounty and receive a weekly allotment of vegetables. This has been especially fun for me because some weeks, we receive veggies that I don’t typically eat or even know how to prepare.Continue reading
I love a good deal and I love fashion. I do not love spending a lot of money to look great. I have to admit I am a name brand junkie and with paid off credit cards I intend to stay fashionable on a frugal budget. I often wonder what kind of dress should I wear to a cocktail party. I want to stand out in a good way. I love colors. I decided this was the perfect dress for three reasons.
1) The color. It is in the jewel family and I will not drowned in a sea of black dresses
2) The details are subtle and classic.
3) The price. I got this dress at Plato’s closet for just $15.00. The brand is Calvin Klein I imagine it retailed for over $89.00. I also had to provide my own belt just for fun which I did from goodwill at the high price of $1.00. The animal print heels were added for fun because I love my shoes. I say you can have as many pairs of fun shoes as you want if you pay just $2.50 for nine west shoes.
I think I will look great and feel even better knowing I spent under $20.00 to look amazing! I love a good deal it just makes you look better.
What do you think? Hot or not?
Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Now that the holiday season is upon us, day-to-day life has become busy and suppertime sneaks up on me. So, I’ve pulled out the slow cooker to make suppertime quick and easy. When kielbasa or smoked sausage are on sale, I stock up and freeze. Cabbage is an inexpensive vegetable year-round, but it is fresh and really cheap this time of year. Frozen corn is a staple in my freezer and is often on sale, so keep this versatile veggie on hand. This dish can be cooked on the stove top, but the slow cooker is the easy way to go.
Give this slow cooker recipe a try and you’ll love the sweet and smoky combination of flavors of this easy meal.
Cabbage & Kielbasa
Combine all ingredients in slow cooker; cover and cook on high 3-4 hours or low 4-6 hours, depending on how soft you want your cabbage. Serve with rye or pumpernickel bread.