It’s been so amazing to watch the seeds that I buried actually sprout and grow. I can’t help to feel as though anything good were possible. The nights have been cold and after coming in for evening chores I’ve been really craving some bone warming meals, comfort food that will nourish me. I love casseroles but really don’t make them enough.
I love the Layered Enchiladas recipe from the best bites cook book. With rice and beans it’s absolutely the perfect meal I’m looking for.
Layered Enchiladas
1 teaspoon vegetable oil
1 pound lean ground turkey breast
½ large onion (1 cup), diced
2 garlic cloves, minced
1 jalapeño chile, diced
2 tablespoons chili powder
Salt and pepper to taste
1 (15 ounce) can chili beans
6 corn tortillas, each torn into 4 pieces
1 ½ cups (5 ounces) grated low-fat cheddar cheese
1 (15 ounce) can Mexican stewed tomatoes, puréed in blender
Fresh chopped cilantro to taste (optional)
Preheat oven to 350º. Lightly oil a 9 x 9-inch glass baking dish. In a large skillet, heat oil and sauté meat, onion, garlic, and jalapeno until meat is cooked, about 10 minutes. Reduce heat to low. Mix in chili powder and cook for 5 minutes more. Season mixture with salt and pepper.
Spoon half the meat mixture, then half the beans evenly over bottom of prepared dish. Overlap half the tortillas to cover meat and beans completely. Repeat with 1 more layer of meat, beans, and tortillas. Sprinkle cheese over top. Pour pureed tomatoes over the cheese. Bake the casserole until heated through and bubbling at the edges, about 30 minutes. Garnish with cilantro. Serves 6
*Extra lean ground beef can be substituted for the turkey.
Serves: 6 Calories: 340 Protein: 38 g Carbohydrate: 35 g Total fat: 7 g
Saturated fat: 3 g Cholesterol: 80 mg Fiber: 6 g Sodium: 820 mg
Seretean Wellness Center at Oklahoma State University
1 teaspoon vegetable oil
1 pound lean ground turkey breast
½ large onion (1 cup), diced
2 garlic cloves, minced
1 jalapeño chile, diced
2 tablespoons chili powder
Salt and pepper to taste
1 (15 ounce) can chili beans
6 corn tortillas, each torn into 4 pieces
1 ½ cups (5 ounces) grated low-fat cheddar cheese
1 (15 ounce) can Mexican stewed tomatoes, puréed in blender
Fresh chopped cilantro to taste (optional)
Preheat oven to 350º. Lightly oil a 9 x 9-inch glass baking dish. In a large skillet, heat oil and sauté meat, onion, garlic, and jalapeno until meat is cooked, about 10 minutes. Reduce heat to low. Mix in chili powder and cook for 5 minutes more. Season mixture with salt and pepper.
Spoon half the meat mixture, then half the beans evenly over bottom of prepared dish. Overlap half the tortillas to cover meat and beans completely. Repeat with 1 more layer of meat, beans, and tortillas. Sprinkle cheese over top. Pour pureed tomatoes over the cheese. Bake the casserole until heated through and bubbling at the edges, about 30 minutes. Garnish with cilantro. Serves 6
*Extra lean ground beef can be substituted for the turkey.
Serves: 6 Calories: 340 Protein: 38 g Carbohydrate: 35 g Total fat: 7 g
Saturated fat: 3 g Cholesterol: 80 mg Fiber: 6 g Sodium: 820 mg
Seretean Wellness Center at Oklahoma State University
Black Beans and Rice
For the beans:
A little planning ahead is necessary to reduce the cooking time. Soak the beans overnight or for at least 8 hours.
2 cups black turtle beans, rinsed and soaked
8 cups cold water
1 teaspoon sea salt
1 bay leaf
1 medium onion, diced
4 cloves garlic, smashed
In a large pot add the above ingredients and bring up to a boil. Turn down the heat, and skim the top. Reduce heat to a slow relaxing simmer. Cook until tender about 2 hours at the most. The beans can be cooked a day ahead and reheat to serve. Garnish with 1 tablespoon of queso bianco or queso fresco cheese
Rice:
1 tablespoon light olive oil
½ medium onion, diced
2 cloves garlic, chopped
3 cups brown rice
1 poblano pepper, roasted, peeled and diced
3 cups chicken or vegetable stock
3 cups water
½ bunch cilantro chopped fine
1 teaspoon sea salt
Sauté the onions and garlic in the olive oil until golden, add rice and sauté a few more minutes. Add stock, water, pepper, cilantro, and sea salt. Bring to a boil. Stir scrapping the bottom making sure no rice is sticking. Cover with lid, turn heat down to low and let steam for about 45 minutes. When rice is done, mix well with a fork and serve.
Serves: 12 Calories: 310 Protein: 12 g Carbohydrate: 63 g Total fat: 2 g
Saturated fat: 0 g Cholesterol: 0 mg Fiber: 8 g Sodium: 400 mg
For the beans:
A little planning ahead is necessary to reduce the cooking time. Soak the beans overnight or for at least 8 hours.
2 cups black turtle beans, rinsed and soaked
8 cups cold water
1 teaspoon sea salt
1 bay leaf
1 medium onion, diced
4 cloves garlic, smashed
In a large pot add the above ingredients and bring up to a boil. Turn down the heat, and skim the top. Reduce heat to a slow relaxing simmer. Cook until tender about 2 hours at the most. The beans can be cooked a day ahead and reheat to serve. Garnish with 1 tablespoon of queso bianco or queso fresco cheese
Rice:
1 tablespoon light olive oil
½ medium onion, diced
2 cloves garlic, chopped
3 cups brown rice
1 poblano pepper, roasted, peeled and diced
3 cups chicken or vegetable stock
3 cups water
½ bunch cilantro chopped fine
1 teaspoon sea salt
Sauté the onions and garlic in the olive oil until golden, add rice and sauté a few more minutes. Add stock, water, pepper, cilantro, and sea salt. Bring to a boil. Stir scrapping the bottom making sure no rice is sticking. Cover with lid, turn heat down to low and let steam for about 45 minutes. When rice is done, mix well with a fork and serve.
Serves: 12 Calories: 310 Protein: 12 g Carbohydrate: 63 g Total fat: 2 g
Saturated fat: 0 g Cholesterol: 0 mg Fiber: 8 g Sodium: 400 mg
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