Vegetarian Enchilada Bake

Found this recipe on Taste of Home website (via Pinterest :) I tweaked original recipe slightly). Made it tonight and wished I had doubled it! This was healthy, easy & we loved it--I will definitely make it again!

Ingredients:
1 C shredded zucchini
1 finely chopped red bell pepper
1 small onion chopped
1 tsp olive oil
minced garlic
3/4C frozen corn
3/4C black beans (rinsed & drained)
1/8 tsp salt
1/8 tsp cumin
3/4C salsa
fresh chopped cilantro
corn tortillas
shredded cheddar
sour cream (optional)

Directions:
1. In a large skillet, saute zucchini, bell pepper, & onion until soft. Add garlic & seasonings (use more or less of those seasonings to your liking). Add corn, beans, salsa, cilantro & mix together.
2. Place corn tortillas on the bottom of your baking dish (coated with cooking spray). Spread 2/3C vegetable mixture; sprinkle with cheese, repeat layers twice.
3. Bake, uncovered @ 350degrees for 20-25minutes or until heated through and cheese is melted.
Let stand for 10minutes before serving.

Chicken Noodle Soup

I made this while we have been stuck inside this week with the flu and broken arm!  It was yummy!  The frozen egg noodles were the secret ingredient for me.  I actually bought a rot chicken at costco and took the chicken off and just boiled the bone leftovers to make the broth instead of the way she did it.  A definite make again!

Recipe website

• 1 whole Cut Up Fryer Chicken
• 2 whole Carrots, Diced
• 2 stalks Celery, Diced
• 1/2 whole Medium Onion, Diced (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric
• 1/4 teaspoon White Pepper (more To Taste)
• 1/4 teaspoon Ground Thyme
• 2 teaspoons Parsley Flakes
• 16 ounces, weight Frozen "homemade" Egg Noodles
• 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Lemon Blueberry Yogurt Loaf (or muffins, etc.)

I made this tonight (via a pinterest recipe) and it was DELICIOUS and sooo pretty!

Thought you girls might like the recipe!

recipe website

Ingredients:

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Recipe Notes:
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Broiled Salmon with Rosemary & Spinach/Garlic Couscous

Got this recipe off SkinnyTaste website, but I tweaked it some. It has now become one of my favorite salmon recipes. I like salmon, but I have a hard time preparing it that it doesn't always end up tasting the same! I thought the Rosemary in this added a great flavor & pairing it with the garlic couscous made it really great. Super healthy and easy meal--definitely a keeper!

Ingredients:
3-4 pieces of salmon
olive oil spray
2 TBS melted butter
2 tsp fresh lemon juice
2 tsp fresh, chopped rosemary
2 cloves garlic, minced (I also added a little extra garlic powder to final mixture)
S&P to taste

Directions:
1.Combine melted butter with lemon juice, rosemary, s&p, garlic and/or a little extra garlic powder or garlic salt to taste.
2. Brush mixture onto fish
3. Broil for 10 minutes or until fish flakes easily when tested with fork.
May test halfway through cooking & gently turn fish over. Continue cooking until no longer pink inside.

Side dish: I found Roasted Garlic&Olive Oil Couscous in a box (the 5 minute prep kind). I prepared that. I also sautéed some fresh spinach in a skillet in a little olive oil with some garlic & adding a little garlic salt on top. When the spinach was wilted down & the couscous was done, I tossed them together. My kids even loved it!

Oven fried Ritz/Yogurt Chicken

Got this out of my 4 Ingredients cookbook and have made several times. We're having it tonight for dinner in fact--decided I would share since it's so easy, yummy & relatively healthy! :)

Ingredients:
Boneless, skinless chicken breasts
1/2 box of Ritz crackers (I buy the Fresh Stacks Whole Wheat Ritz & only use 2 small sleeves)
1/2 C of yogurt (I use the 16oz container of organic greek yogurt, but always have a lot left over)
S&P, garlic salt, etc. season to taste

Directions:
1. Preheat your oven to 350 degrees.
2. S&P, garlic salt, etc. season your chicken to your liking
3. Dip in yogurt & roll in cracker crumbs
4. Place in casserole dish & bake for 30 min on each side