Our weekly produce boxes from Conundrum Farms are full of the most delicious lettuces, collards, kale, chard, and spinach. Fortunately, we love greens in this house. Whether I make pasta with chard and tomatoes, risotto with collards and spring onions, or a simple salad, we are surely getting our vitamins and minerals.

This weekend, I ran out of ideas. It happens frequently, and when it does, I usually end up standing in front of the open refrigerator, frantically doing a mental inventory of its contents, and praying for inspiration. When I remembered that I had some lemons that needed using, the muse spoke, and I knew what I was going to make for dinner.

Even better, it was quick and easy.

I had some pouches of pre-cooked quinoa, brown rice, red rice, and flaxseeds that I had gotten on sale. I followed the package directions to warm two up and mixed them with the greens and fresh herbs, some baby carrots, a lemony vinaigrette, and some feta cheese. Paired with some sourdough bread (thanks, honey!), it was a delicious, nutritious, and filling meal for the three of us.

Entrée Kale and Quinoa Salad with a Lemon Vinaigrette

Ingredients

For the vinaigrette

Juice and zest of 1 large lemon
1 teaspoon Dijon mustard
1 clove garlic, grated or minced
1 tablespoon chopped fresh herbs (I used a mixture of rosemary, thyme, and parsley)
Kosher salt and freshly ground pepper to taste
2/3 cup extra-virgin olive oil

For the salad

A whole mess of greens (I used kale, collards, chard, beet greens, and spinach)
A handful fresh herbs (I used parsley, basil, and thyme)
2 cups quinoa or a quinoa/rice blend, cooked according to package directions
Whatever vegetables you have on hand (I had some baby carrots that I shaved, but cucumbers, tomatoes, radishes, asparagus, squash of any kind, beans, peas, peppers, or whatever you have will work)
Some sort of cheese, crumbled or grated or shaved (are you getting the idea that this is a very loose recipe?)
If you like nuts in your salad, please feel free to add them, ya weirdo

Directions

For the dressing

Combine all the ingredients in a jar with a tight-fitting lid and shake well to combine. You won’t use it all, and it will keep in the fridge for several days.

For the salad

If the greens you are using are tough (kale or collards), toss them with a little bit of the dressing and rub the leaves. If the greens you’re using are more delicate (spinach, chard, beet greens), just hold off mixing until just before serving.

I always toss the grains in a little of the dressing when it’s still warm. This allows the grains to absorb the dressing, giving them a bit more flavor.

Toss the greens, the grains, and the veggies together in a large bowl with some of the dressing. To serve, divide onto plates and top with whatever cheese you’re using. Cheeses that would work include feta, chevre, parmesan, Manchego, Gruyere, asiago, or aged gouda. This made enough for three of us.

The post Healthy Waists, Healthy Wallets: Greens and Quinoa Salad with a Lemon Vinaigrette first appeared on Tanglewood Moms.

No, I’m not trying out a new standup comedy routine. Meal planning and grocery shopping is just one of those chores that can get overwhelming. We’ve all been there. End of the day, no energy to shuffle through the aisles, trying to figure out something to feed your beloved family that insists on eating at least three times a day. It’s enough to make a person weep.

On a recent weekday, I just couldn’t face the trek to the store, so I pulled together bits and bobs that I had in the fridge that needed to be used up and threw them together into a soup. Surprisingly, my “kitchen sink soup” was a hit. Of course, everyone will have different things in their fridge, but this is a good outline that you can fill in with whatever you might have on hand.

Kitchen Sink Soup

Ingredients

• Vegetables – I used carrots, celery, an onion, half a bulb of fennel leftover from something else, a leek, about 3 cloves of garlic, and some spinach that was on its last leg. If you have some tomato puree, diced tomatoes, or even tomato sauce, you can use it.
• Olive oil to sauté the vegetables
• Broth or stock – I had some low-sodium chicken broth, but you can use what you have on hand. If you don’t have broth, you can use water. If you have a bit of wine left over (I know, I know), you can bunge that in there.
• Beans, pasta, or grains – I had a bag of frozen tortellini, so I used that
• Leftover meat – We didn’t have any leftover meat the first time I made this, but since then, I’ve used leftover roasted chicken, grilled pork tenderloin, sauteed shrimp, and country ham.
• Herbs – You can use fresh or dried, whatever you have. I had a bit of fresh parsley and a few sprigs of leftover rosemary and thyme, as well as a couple of bay leaves. I’ve since used dried fine herbes and Italian seasoning
• Kosher salt and pepper to taste – I season as I go. When I’m sautéing the vegetables, I season them. I taste the soup as it’s cooking and season as needed. If you just add salt and pepper at the end, your dish (whatever you’re making) will be tasteless because the individual components won’t be seasoned, and you’ll need to add a lot more salt to compensate.
• Garnishes – We had some leftover pesto, and it was delicious dolloped on the soup. I also made some croutons out of stale bread. You can top it with grated cheese, more herbs, a drizzle of sour cream that’s been thinned with milk, or a splash of good olive oil.

Directions

In a large pot over medium heat, sauté the vegetables until softened, about 5 minutes. If you’re using tomato puree, diced tomatoes, or tomato sauce, throw it in now and cook for a minute or two.

Add your cooking liquid and herbs and bring to a simmer. If you’re using pasta, beans, or grains, add them now and cook according to the package directions. If you’re using a filled pasta like tortellini or ravioli, wait until you’re ready to serve as they don’t take long to cook and if you overcook them, they disintegrate.

To serve, ladle into bowls and garnish as you wish.

I know this isn’t a “real” recipe; it’s merely a guideline that you tailor to your family’s tastes and what you have in your fridge.

The post Healthy Waists, Healthy Wallets: Kitchen Sink Soup first appeared on Tanglewood Moms.

There are many superstitions surrounding the new year. Whether you eat 12 grapes or wander around your house with an empty suitcase, you’re joining millions of people across the world.

In our house, we eat Hoppin’ John and greens with cornbread. The greens signify dollar bills, the cornbread represents gold, and the black-eyed peas of the Hoppin’ John represent coins. My grandfather grew up in Tennessee, and I lived in South Carolina and Georgia as a young adult, and this tradition is ingrained in me. (I acknowledge that there’s something problematic with a white woman encompassing what are essentially the foods of enslaved West Africans.)

Hoppin’ John is a beans-and-rice dish that originated with the Gullah people of the South Carolina and Georgia Lowcountry. Beans and grains have been paired for millennia; the legumes and grains combine to provide a full protein, and there are examples of this across the globe. It’s easy, inexpensive, and healthy. Oh, and it tastes really good with greens and hot sauce!

Hoppin’ John

Ingredients

5 or 6 slices thick-cut bacon, diced
1 onion, diced
3 or 4 stalks celery, sliced
1 green bell pepper, diced (optional – I don’t use it but I know many who do)
4 cloves garlic, smashed and roughly chopped (divided use)
3 bay leaves (divided use)
2 teaspoons dried thyme (divided use)
1 cup long-grain white rice, rinsed
3 cups low sodium chicken broth
4 cups dried black-eyed peas
Salt and pepper to taste
Hot sauce of your choice to serve (I like a vinegary Louisiana style hot sauce like Tabasco or Crystal with this)
Chopped parsley and/or green onions to garnish if you’re feeling fancy

Directions

In a large saucepan over medium-high heat, combine the black-eyed peas with 1 clove of garlic, two bay leaves, and 1 teaspoon of dried thyme in enough water to cover the beans by 2 inches. Cover the pan and bring to a boil; reduce the heat to medium-low and simmer for about 30 to 40 minutes or until the peas are tender.

While the peas are cooking, render the bacon in another large saucepan or sauté pan over medium heat. Once the bacon is crispy and brown, remove the pieces to a paper towel on a plate and set aside. Sauté the onion, celery, optional bell pepper, and 2 cloves garlic in the bacon fat until the vegetables are translucent, about 5 minutes.

Add the rinsed rice to the vegetables and sauté for about 5 minutes, stirring frequently, until the rice is translucent and lightly toasted. Add the chicken broth, 1 bay leaf, and 1 teaspoon of dried thyme, stir, and cover the saucepan. Bring the pot to a boil, reduce to a simmer, and cook until the rice is tender, about 15 minutes, more or less.

Once the peas are tender, drain and remove the bay leaves. Gently stir the peas into the rice mixture with a fork to avoid smashing the peas or mushing the rice. (Yes, this is a technical term.) Remove the remaining bay leaf. Serve with greens and cornbread. Makes enough for 4 with leftovers.

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With varying schedules and varying tastes, planning meals becomes a minefield. This summer was tough. My older sprog doesn’t like shrimp but likes some fish, loves pork and most vegetables. The younger sprog doesn’t like fish but loves shrimp, can’t stand pork, and is cautious about cooked vegetables. The husband loves seafood but prefers it fried, loves pork as long as it’s pulled, and is wary of vegetables. I just want to make a meal that’s easy, healthy, and not too expensive.

Now that the older sprog is off for their last year of college [sob], I made this pasta for a late summer meal. It was enthusiastically received by both of my picky eaters, thank goodness! It’s light and easy, healthy and relatively inexpensive. Winner winner, shrimp and pasta dinner!

Lemony Shrimp and Leek Pasta

Ingredients

1 pound medium shrimp, peeled and deveined, tail off (I got a 1-pound bag of medium shrimp, already peeled and deveined with the tails off at Tom Thumb for $6.99!)
Juice and zest of 1 lemon
¼ to ½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
Salt and freshly ground pepper
16 ounces spaghetti or linguine
2 tablespoons olive oil
2 to 3 large leeks, white and pale green parts only – I’ll explain how to clean leeks down in the directions!
1 large shallot, peeled and finely chopped
½ cup dry white wine
½ cup chicken broth
10 ounces baby spinach
¼ cup fresh dill, roughly chopped
1/3 cup Italian parsley, stems removed, roughly chopped

Directions

Thaw the shrimp in the fridge overnight. Drain the shrimp and place in a bowl with the lemon zest, garlic, crushed red pepper, salt and pepper, and set aside.

Leeks, while delicious, are notoriously sandy. To make sure your gorgeous pasta isn’t full of grit, the easiest way to clean it is to cut off the root ends, strip off the two outer layers of the leeks, and cut into rounds. Place the rounds in a large bowl of cold water and gently separate into rings. The sand will sink to the bottom of the bowl. Remove the leek rings to a strainer and rinse again.

In a large sauté pan or skillet over medium-high heat, saute the shrimp in a tablespoon of olive oil just until the shrimp turn pink, about 1 to 2 minutes. Transfer the shrimp to a plate.

Add the remaining tablespoon of olive oil to the pan and sauté the leeks until they are soft, about 4 to 5 minutes, stirring occasionally. Once the leeks are soft, add the shallots and sauté for another couple of minutes, stirring frequently. Add the white wine and chicken broth and bring to a simmer. Simmer for about 5 minutes, or until the wine and broth are slightly reduced.

While you’re cooking the shrimp and leeks and are reducing the wine and stock, bring a large stockpot of salted water to the boil. Once the water is briskly boiling, add the pasta. Cook for about 7 minutes or until just al dente.

Once the pasta is just about al dente, drain it and add to the leek/wine/broth mixture. You’re finishing the pasta in the sauce. The pasta absorbs the flavors and releases a bit of starch, slightly thickening the sauce. Cook the pasta in the sauce for about 2 to 3 minutes.

Add the spinach and some salt and pepper to the pasta and stir until the spinach has wilted. Stir in the chopped herbs, the juice of the zested lemon, and the reserved shrimp, remove from the heat, and serve. Serves 6 with leftovers.

*There is an unwritten law in Italian and French cuisine that seafood and cheese are enemies. But let’s face it, rules are made to be broken, and shaving a bit of really good Pecorino Romano over this pasta makes the dish even better. So to serve, I drizzle it with a bit of olive oil and shave a little Pecorino Romano over it, and my family falls upon it like a pack of rabid honey badgers.

The post Healthy Waists, Healthy Wallets: Lemony Shrimp and Leek Pasta first appeared on Tanglewood Moms.

Even more, I love a recipe that uses only one pan and that’s inexpensive, easy, relatively healthy, and delicious. My sheet pan chicken and vegetables checks every one of those boxes. That my younger child has proclaimed that this is her favorite meal is a big bonus!

Sheet Pan Chicken and Vegetables

I have a confession to make. This really isn’t a recipe. It’s a collection of options and ideas. You can change it to fit your family’s tastes and dietary needs. Use vegetables that are seasonal and affordable.

Ingredients

The only hard and fast ingredient are chicken thighs, oil, and salt and pepper. Please don’t use chicken breasts for this, as they will dry out before the vegetables are finished cooking. I use bone-in, skin-on chicken thighs because the skin keeps the chicken moist (and can be discarded after cooking) and the bones give flavor. They also take longer to cook, so your vegetables can get nice and caramelized.

Ingredient Options

Baby potatoes, halved

Sweet potatoes, peeled or unpeeled according to your taste, diced into largeish chunks

Butternut or delicata squash, seeds removed, cut into largeish chunks

An onion (your choice of color), peeled and cut into large chunks

Whole, peeled garlic cloves

Carrots and/or parsnips, peeled and cut into thick coins

Brussels spouts, halved

Broccoli and/or cauliflower, cut into florets

Asparagus, woody stems snapped off

Summer squash, halved and cut into thick chunks

Green beans, topped and tailed

Grape or cherry tomatoes

Peppers (hot or mild), cut into chunks

Lemon slices

Herbs and/or spices – I like herbes de Provence, za’atar, ground cumin and smoked paprika, ground chipotle and ground coriander, garam masala, Chinese five spice, Italian seasoning… you get the idea!

Hawaiian sheet pan chicken.

Directions

Preheat your oven to 425°.

Place the vegetables of your choice and one chicken thigh per person in a large bowl and toss with a little bit of oil. I usually use either olive oil or avocado oil, but you can use almost any oil you like. Toss or stir to coat. Once the vegetables are coated in the oil, season with herbs and/or spices and salt and pepper. Again, toss or stir to coat. Place them in a single layer on a foil-lined baking sheet. (You can line the baking sheet with parchment paper, but if you use foil, you can wrap up the sides so that all you have to do to clean up is toss the foil in the trash.)

Once the veggies are spread out on the baking sheet, place the thighs on top of the vegetables. Put the baking sheet in the oven and roast for about 30 minutes, or until when you cut into one of the thighs, the chicken is no longer pink and the juices run clear. If your vegetables are not soft with a bit of caramelization by the time the chicken is cooked, remove the chicken thighs to a plate to keep warm. Give the veggies a bit of a stir and roast for approximately 10 more minutes.

Not only is this a one pan meal, it’s also a one dish meal. You have protein, vegetables, and carbohydrates all on one sheet pan. It’s genius!

The post Healthy Waists, Healthy Wallets: Sheet Pan Chicken and Vegetables first appeared on Tanglewood Moms.

Never mind! It’s autumn, and that means SOUPS. My family loves this butternut squash “chili,” and it’s a healthy, inexpensive meal for an autumnal weeknight. (The quotation marks are because I’m a Texan born and bred, and I have a moral objection to calling any stew-like creation that contains beans “chili.”) We’re trying to eat more plant-based meals, so it’s vegan. You can add ground turkey, ground beef, or ground lamb, if you like.

Butternut Squash Chili

Ingredients

2 10-ounce bags diced butternut squash or 1 large butternut squash, peeled, seeded, and diced
2 15-ounce cans black beans, drained and rinsed (canned beans can contain a lot of sodium, hence the rinsing)
1 14-ounce can fire-roasted, diced tomatoes
2 cups vegetable broth
2 poblano peppers, diced
1 bell pepper (any color) diced
1 red onion, diced
4 to 6 cloves garlic, peeled and minced
2 chipotles in adobo, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
½ teaspoon ground coriander
Salt and freshly ground pepper to taste
Optional toppings: Chopped cilantro, chopped onions, crushed tortilla chips, cheese (vegan or regular), sour cream or crema (vegan or otherwise), cornbread

Directions

Place all ingredients except for the optional toppings in a 6-quart slow cooker. Stir to combine.

Cook on low for about 5 hours or until the butternut squash is softened. To thicken the chili, remove 2 cups from the stockpot and mash. Return to the pot and stir into the chili. Serve with a range of toppings so that people can customize their bowls of chili.

The post Healthy Waists, Healthy Wallets: Butternut Squash “Chili” first appeared on Tanglewood Moms.

Who wants to spend hours slaving over the hot stove when it’s 287 degrees outside? But while ordering a pizza or hitting up a drive thru is easy, it’s not cheap, and it’s not healthy.

I’ve been trying to get my family to consume less meat this year. Not only is it better for our planet (seriously, do you know how bad meat is for the environment, be it from deforestation, greenhouse gases, and the pollution that factory farming produces?), it’s better for our wallets and it’s better for our waistlines.

This is a quick and easy recipe for grilled vegetable fajitas. If you don’t want to grill them (or make a partner or older child grill them!), you can roast them in a 425° oven or do a quick sauté. The best thing about them is that you can use whatever vegetables you like and what are on sale!

Grilled Vegetable Fajitas

Ingredients

For the vegetables

(Please note that these are the veggies that my family likes. You are welcome to add or subtract to suit your family’s tastes!)

1 zucchini
1 red or yellow bell pepper
1 poblano pepper
2 to 4 whole jalapeño peppers
1 or 2 portobello mushrooms
1 small red onion
2 or 3 Roma tomatoes (only if nice and ripe)
1 bunch asparagus (if they’re not too expensive)
olive oil or avocado oil
salt and pepper

For the tossing sauce (Don’t worry, all will be make clear!)

1 bunch cilantro
1 or 2 limes
2 to 4 garlic cloves
½ teaspoon ground cumin
½ teaspoon ground coriander
½ cup olive oil
salt and pepper
1 jalapeño pepper, optional

Fajita fixins

Tortillas of your choice, warmed
Guacamole or diced avocado
Salsa
Pico de gallo
Sour cream
Shredded cheese
Limes, quartered
Refried beans
Spanish rice

Directions

First, make the tossing sauce. Remove the ends of a bunch of cilantro. Place the cilantro, along with the garlic, cumin, coriander, salt and pepper, and the jalapeño if your using it into a blender. Squeeze in the limes. Pulse the blender to combine, then with the blender running, drizzle in the olive oil. Allow this to sit while you preheat the grill and prepare the vegetables for grilling.

Preheat the grill to medium-high.

Prepare the vegetables. Slice the zucchini on the bias into ½ inch slices. Cut the bell pepper and the poblano pepper into 1 inch strips. Cut the Roma tomatoes in half. Slice the red onion into thick rounds. Leave the mushrooms and the jalapeños whole. Snap the ends off the asparagus. Place everything in a large mixing bowl and toss with oil and salt and pepper.

Grill the vegetables in batches to avoid crowding the grill. As one batch finishes, place them in another large mixing bowl and let them sit while everything else continues to grill. Once everything is grilled, cut the portabellos into strips. Then toss the vegetables with the tossing sauce. Start out with about half the sauce and taste. If you want more sauce, add more sauce!

Serve warm with whatever fajita makings you like. Makes enough for 4 hungry people with some leftovers for my salad the next day!

Other vegetables I love to grill

Eggplant
Green onions
Corn
Leeks
Baby artichokes
Raddicchio
Lettuce
Carrots
Radishes
Cauliflower “steaks”
Fennel
Winter squash
Brussels sprouts
Green beans
Potatoes
Sweet potatoes
Broccolini

The post Healthy Waists, Healthy Wallets: Grilled Vegetable Fajitas first appeared on Tanglewood Moms.

My kiddos buzz them up in smoothies. I chop them up and eat them with blueberries in Greek yogurt. I’ve got enough peeled and diced and frozen to make it through the long, peachless winter. But we still want MORE.

I created this salad dressing to use up some of the peaches we had gotten that were just on the cusp of going over. It’s simple and delicious and healthy. You can use it on grilled pork or chicken. I love it on a salad of baby greens (usually sold as “Super Greens”) or arugula with a little bit of cheese (I love a soft cheese like fresh mozzarella or goat cheese with this) and some toasted, slivered almonds. My older kiddo has eaten it with a spoon. It’s just that good.

Summer Peach Vinaigrette

Ingredients

4 ripe peaches
1 small shallot, peeled and roughly chopped
2 tablespoons apple cider vinegar
¼ cup extra-virgin olive oil
Optional: dried or fresh herbs – think basil, tarragon, chervil, or thyme
Salt and freshly ground pepper to taste

Directions

First, peel the peaches. To easily peel any kind of stone fruit, simply bring a large stockpot of water to a rolling boil. On the bottom of the fruit (not the stem end), make two shallow cuts in a cross. Once the water is really boiling, gently place the fruit into the pot. Don’t crowd them. Do this in batches if you need to! Let the fruit bob around for about 30 to 45 seconds and then remove with a slotted spoon. (You can plunge them into an ice bath at this point, but I don’t do that. It’s just more things to clean later.) You will be able to easily remove the skin from the fruit.

To make the vinaigrette, chop up the peeled peaches and add them to the bowl of a food processor or blender. Add in the shallot, vinegar, and optional herbs. Buzz everything up until it’s well blended. Add the salt and pepper and buzz again. While the machine is running, drizzle the olive oil into the dressing. Taste for seasoning again and then store in an airtight container in the fridge. I would make this at least an hour before you need it. It will last for about three days in the fridge. The actual amount of vinaigrette will vary with the size of your peaches.

The post Healthy Waists, Healthy Wallets: Summertime Peach Vinaigrette first appeared on Tanglewood Moms.

No one wants to do a lot of heavy cooking during the summer. It’s simply too hot. But I have found that kids INSIST on being fed numerous times a day. I mean, really!

This is one of our family’s favorite meals. It’s delicious, quick, only uses one pot, and can be modified in many, many ways. What’s not to like?

Summery Chicken and Orzo

Ingredients

For the marinade:

Juice and zest of 1 lemon
2 to 4 cloves garlic, smashed
½ teaspoon Italian seasoning
salt and pepper to taste
1/3 cup olive oil

For the pasta:

2 pounds boneless, skinless chicken thighs (chicken thighs are far cheaper and tastier than chicken breasts, but you can use breasts for this if you want)
2 tablespoons olive oil
2 to 4 cloves garlic, peeled and minced
2 cups grape or cherry tomatoes, halved (I love the mixed ones – red, yellow, orange – that you can find in grocery stores)
1 medium zucchini, halved lengthwise and cut into ¼ inch slices
8 ounces orzo pasta, or some other small pasta (I use whole wheat orzo that you can find in some grocery stores or online)
3 ½ cups water
Salt and pepper to taste
A couple of sprigs of basil, leaves removed from stems and thinly sliced
½ bunch parsley, chopped
To garnish: Most everyone has one or more of these in the pantry or fridge
Kalamata or mixed olives, pitted and sliced
Roasted pepper, sliced into strips
Artichoke hearts, marinated or plain, quartered
Hearts of palm, sliced into ½ inch rounds
Capers
Shaved or grated hard Italian cheese like Parmagiano-Reggiano, pecorino Romano, or asiago

Directions

For the marinated chicken:

Combine all the ingredients for the marinade in a zippered plastic bag or a shallow baking dish. Cut the chicken thighs into bite size pieces and add to the marinade. Allow the chicken to stay in its bath for at least 30 minutes or up to an hour.

For the pasta:

Heat a sauté pan or high-sided skillet over medium-high heat and add the olive oil. Drain the marinade from the chicken and brown the pieces on all sides, turning occasionally so each side gets golden brown and delicious. Do this in batches; if you crowd the pan, the chicken will steam instead of brown, and it will look pale and anemic. Transfer the chicken to a plate or bowl while the pasta cooks.

Add the garlic, tomatoes, zucchini, orzo, water, salt, and pepper to the pan, and bring to a boil. Cook, stirring occasionally to prevent the pasta from sticking to the bottom of the pan, until the orzo is cooked through, and the water has mostly evaporated/is absorbed. If the water as evaporated/absorbed before the pasta is cooked, add about ½ cup of water at a time, stirring and cooking through, until the pasta has reached the consistency you desire. You do want a bit of water remaining to create the sauce for the pasta.

Add the chicken (and any juices that accumulated on the plate or in the bowl), basil, and parsley to the pasta and stir to combine. Remove from the heat. In our house, I set out various garnishes and allow people to choose what they like. I’m partial to some olives, capers, and hearts of palm. My younger kiddo would forgo the pasta for hearts of palm and artichoke hearts if she could.

This recipe serves 4 – 2 adults and 2 starving wolverines, um, I mean teens – with enough left over for a lunch or two.

The post Healthy Waists, Healthy Wallets: Summer Chicken and Orzo first appeared on Tanglewood Moms.

I only realized that it was the 162nd anniversary of an obscure battle in an obscure war in a colonial city in Mexico late this afternoon, and I hadn’t gone to the grocery store to stock up on cheap beer, Velveeta, and margarita mixer. So I went to the pantry to see if I could pull together a healthy, inexpensive meal that had a vague south of the border feel to it. I’m actually really happy with the result!

Cinco de Mayo Stacked Enchiladas

Ingredients

1 small onion, diced
1 zucchini, ends removed and coarsely grated
1 poblano pepper, diced (you can use a bell pepper for this, but I had a poblano in my fridge!)
2 cloves garlic, minced
1 tablespoon olive oil
1 cup frozen corn
2 cans beans, drained (I had black beans, but you can use almost any kind of canned beans you have)
1 can Rotel
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon red pepper flakes, more or less
Salt and pepper to taste
Tortillas, number will depend on your baking dish (I used corn because that’s what I had on hand)
1 can enchilada sauce (I used green because I had it)
8 ounces grated cheese (whatever you have)
Cilantro, sour cream, avocados or guacamole, and lime wedges to garnish

Directions

In a skillet or sauté pan over medium-high heat, sauté the onions, zucchini, and poblano or bell pepper for about 5 minutes, or until the vegetables are softened. Add the garlic and sauté just until you can smell it. Add in the frozen corn, beans, Rotel, and spices. Cook for 5 to 7 minutes, or until the mixture is warmed through. Season to taste with salt and pepper.

Preheat the oven to 350°.

To assemble, layer the tortillas, the vegetable mixture, the enchilada sauce, and the cheese, ending up with the cheese. (Because I used corn tortillas, I cooked them in a dry skillet for about 30 seconds a side just so they would hold together in the casserole. It also gives them a deeper flavor!) Bake in the preheated oven for about 25 to 30 minutes, or until the cheese is melted and the casserole is bubbly.

Serve with your choice of garnishes. This serves 4 with leftovers.

The post Healthy Waists, Healthy Wallets: Sorta Cinco de Mayo Enchiladas first appeared on Tanglewood Moms.