Mexican Lasagna

{Meatless Monday}

Hawaii was amazing!!  I uploaded my favorite pictures onto my Facebook page.  It was so relaxing and wonderful.  We are finally getting back into regular life.

Here's a recipe we enjoyed a few weeks back.  It is a crock pot recipe...so you have to think ahead a little, but then all the work is done and you can go on with your day!  ; )

1 head cauliflower, chopped
3 plum tomatoes, chopped
1 can black beans, rinsed and drained
1 cup frozen corn (I think I used one can, drained)
1/2 cup chopped cilantro
2 tsp. chili powder
2 tsp. cumin
3 1/2 cups shredded Monterey Jack cheese (or any mix you want)
1 16 oz. jar tomatillo salsa (couldn't find it anywhere...so I used a mild green chile enchilada sauce mixed with some homemade salsa)
6 flour tortillas
Sour cream (optional)

Combine in a bowl: cauliflower, tomatoes, beans, corn and cilantro.  Sprinkle with chili powder and cumin and stir to combine.

Spray crock pot with cooking spray.  Spread a scant 3 cups of cauliflower mixture over the bottom of crock pot, then sprinkle with 1 cup cheese and a generous 1/2 salsa.  Cover with 1-2 tortillas.

Repeat layering two more times.  Cut the last 1-2 tortillas into strips and scatter over top.

Cover and cook on HIGH for 3 hrs.  or  LOW for 5 1/2 hours.  Until cauliflower is tender.  Top with remaining cheese and cook another 20 minutes to melt cheese.  Let sit 10 minutes.  Scoop out and top with sour cream. 

I forgot to get a picture of the end result...but I don't think it would have been very photogenic.  It was definitely something you just scooped out of the crock pot with a big spoon.

I really liked this recipe...easy, quick, and a little different than what I've made before.  My husband doesn't love cauliflower...so it was not his favorite! ; )

Hope you all have a great week!

Off to Hawaii!!! (after we ditch the kids in CA!)

We are leaving this weekend for our trip to Hawaii!

And since I have a family of 7 to pack in the next 48 hours, I doubt I'll have time to post the two Meatless Mondays that I'll miss.

I should have started packing and planning days ago, but I have been trying to finish up a project that keeps going awry.  I am staining a headboard and footboard....and I am sick of it!  The stripper, the sandpaper, the messy stain...and then doing it all over again because it didn't turn out.  And now I LOVE the footboard, but not so much the headboard, so I might sand it down and redo it and pray it turns out like the footboard!  But now I have to abandon the project until after Spring Break, because I REALLY cannot put off packing a minute longer!  (Grrr....I hate leaving things undone!)

I'll be back with a really yummy Meatless Monday on April 19th!  Stuffed Zucchini....mmmm....they were even better than I thought they would be!  (And my family liked them way more than the Indian-Spiced yellow split pea soup--they all said it looked like "poo".  ; )  Just wait 'til you see the pictures!)

Have a Happy Spring Break....I know I will!!!

Gooey Enchiladas

{Meatless Monday}

I got this recipe from Parents magazine--in an article about healthy variations of family favorites.  We really liked it and it was super easy to make.  It actually called for 1/2 lb. of ground beef, but I substituted our Textured Vegetable Protein.  I am getting more used to it and starting to use it more often.  Lon cooked some up for our dinner last night, and when I got in the fridge this morning, I saw a whole bowl of pre-cooked TVP.  It is going to be so easy to just toss it into meals this week.  I thought that was a great idea to have it ready to go!

Here's what you need:

2 tsp olive oil
1 small yellw onion, chopped
1 Tbsp chopped garlic
1 14 oz can diced fire-roasted tomatoes
1/2 tsp. ground coriander (I didn't have this)
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pepper to taste
1/4 cup chopped fresh cilantro
1/2 cup textured vegetable protein --in the little white ramekin    (We buy ours in bulk at the Health food store...we boil it in water with a little seasoning, but then when you throw it in your recipe, it just takes on the taste of the dish, like tofu.)
1 15 oz can black beans, rinsed and drained
NOTE:  I also added a can of corn at the last minute!
8 corn tortillas (I ended up filling about 11-12 tortillas with my mixture)
1 1/4 cup shredded cheese

Preheat oven to 350*.
Saute onion in oil for 5-7 minutes.  Add garlic and cook for 1 minute longer.  Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer.  The finished sauce will be chunky.  Stir in cilantro.

Meanwhile, prepare TVP and drain.

                        This is what ours looks like.  The texture is like very small pieces of chicken.

Then stir in black beans and corn.  Warm the tortillas in oven for about 5 minutes to make them easier to roll.  Spread 1/2 cup sauce into 9X13 pan.  Divide bean mixture into all the tortillas and sprinkle with 3/4 cup of the cheese.  Roll each enchilada and place seam side down in dish.  Pour remaining sauce over the top and bake, uncovered, about 15 minutes.  Sprinkle on remaining 1/2 cup of cheese, and bake another 5 minutes until melted.

They were very delicious and had a very fresh flavor with the cilantro.  I am excited to have an enchilada variation to put in my rotation!

Roasted Vegetable Pie

{Meatless Monday}

OK...here is the recipe that used the parsnip...and I loved it!  I have decided that I LOVE roasted vegetables! They are so flavorful and tender...yum.


I only have a photo of MOST of the items you need:
(I have been seriously busy lately...)

1 small head cauliflower, cut into florets
1 small butternut squash, peeled and cut into 1" cubes  ( I used yellow squash)
2 medium parsnips, peeled and cut into small cubes
1 cup baby carrots (I just used regular and chopped into large disks)
1 sweet red pepper, cut into 1" pieces
2 T olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable broth ( I used chicken broth---I really need to go shopping for a good vegetable base!)
1 T cornstarch
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
2 T plain bread crumbs
(This didn't seem like enough "gravy" so I pretty much doubled the broth/cornstarch and then just added a little more bread crumbs into the mix.)

1 double pie crust, uncooked (I ALWAYS make homemade and just in the last 6 months, I've gotten brave enough to make whole wheat pie crusts...and they are YUMMY!  I will post my recipe as soon as I get some time.)
2 T grated parmesan cheese
1 egg, beaten with 1 T water


Heat oven to 450*.  Coat a baking pan with cooking spray.  In a large bowl, combine cauliflower, squash, parsnips, carrots, and red pepper.  Toss with olive oil and 1/4 tsp each salt and pepper.  Spread on baking pan and bake for 30 minutes, stirring halfway.  ( I ended up sprinkling on some italian seasoning, garlic, and seasoning salt...just to flavor these a little more!)

Oh, and by the way, when you open your oven to put in the vegetables, be careful...because your recipe might be swept off the top of your oven and land inside the oven on the element and burst into flames.

Seriously...I am sure it would have been pretty funny to someone watching...but it wasn't funny to me....at the time.  ; )  Luckily, I had already finished using the ingredients that it burned away!

Meanwhile, whisk together the broth and cornstarch in a saucepan and bring to a boil.  Lower heat and simmer 3-5 minutes until thickened.  Add thyme, oregano, and remaining 1/4 tsp each of salt and pepper.  In a large bowl, toss roasted vegetables, sauce, and bread crumbs.

These are my veggies after roasting...

And this is the whole mixture in my bottom pie crust...

I just LOVE how colorful and beautiful these veggies are!
Sprinkle on Parmesan cheese.
Cover with second pie crust, cut a few slits, and brush on the egg/water mixture.  (Don't put too much...just enough to give it a little shine.)  This makes it turn out golden and crispy on top.

Bake at 450* for 15 minutes.  Lower heat to 425* and bake for another 30 minutes.  Let cool slightly before serving.

I followed their cooking instructions and the edges of my crust came out completely burnt!  So I would say you should at least cover the edges with foil for all but the last 15 minutes.  Or you could just bake it at about 375* for 35-40 minutes...that would probably work too.  Just watch the edges...they are always the first to burn.  I just cut mine off and it was fine.

I really liked the flavor of this pie.  The sauce is very light and just had a mild herb flavor and I really enjoyed the new flavor of parsnips...at least in this pie.  I've never had them in any other form.

We had this with my FAVORITE salad ever:

Recipe also still to come!!  I served this at the Teacher's dinner this last week and we've just been enjoying some leftovers.  Mmmmm.

Name that Veggie (with Giveaway!)

Have you ever seen these before?

I had never bought these before...I didn't even know what I was looking for and had to ask the produce guy where they were.

I am using this in a Roasted Vegetable Pie that I am making tonight and will be blogging tomorrow!

The first person to comment and correctly name this veggie will get something yummy! (I don't know what, but I promise it will ruin any diet you might still be hanging onto from your New Year's resolutions!)  ; )

And while I am uploading pictures, how cute is this??

He hasn't had a real church outfit for over a year, so we finally broke down and bought him one.  He was so excited about his new tie.  He ran into church and went and pulled on Dad's pant leg and yelled, "Look at me!!"  So cute!

Pita Pizzas

{Meatless Monday}

These are some really yummy pizzas!  I got the recipe at least 2 years ago and I really don't make them often enough!

Here's what you need:

Whole Wheat Flatbread (these are so much softer than pita pockets!)
Ricotta cheese (small container)
garlic
sea salt (or regular)
olive oil
Veggies of choice:
mushrooms, sliced
spinach
onion --white or red...I forgot to buy a red onion ; (
zucchini, sliced into coins
red bell pepper, cut into strips
grape tomatoes, cut in half
feta cheese/parmesan cheese
cheddar/mozzarella/monterey jack

I forgot to put my block of cheese in the picture...but you'll need some cheese too!

Season your ricotta cheese with garlic and sea salt.  I used about 2-3 cloves worth and 1 tsp. salt for a bit more than 1 cup of the cheese.  Just season it to taste.

Drizzle a little olive oil on each flatbread and then spread the ricotta generously on each pizza.

 Top with your desired veggies and sprinkle cheese on top.

My 12 year old made a very cute face on hers!  I had 7 different veggie choices, and I told my kids they had to pick at least 3 different ones for their pizza.

Bake at 350* for 10-12 minutes until the cheese is melted and vegetables are tender.  Slice and enjoy!

Banana Cake

For a cake, this is actually pretty healthy.  This is a recipe that I've had for years, but now I decided to try it out with my black bean substitute for the fat.  I wasn't sure how it would work, because this recipe calls for butter, not oil like the other ones I've tried so far.

But it was AMAZING!!  I have never had this cake be so moist.  It was melt-in-your mouth good and I used 100% whole wheat flour, black bean puree for 1/2 the butter, and only 2/3 of the sugar it called for!

I was so happy with how it turned out!