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.

Eat Clean Crispy Chicken Bites

Crispy Chicken Bites

YIELD: 6 servings (20 to 25 nuggets)

PREPARATION TIME: 15 minutes

COOKING TIME: 10-15 minutes
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From The Eat-Clean Diet® for Family and Kids.
Ingredients:
• 3 boneless, skinless chicken breasts weighing about 6 oz / 170 g each

• 1/4 cup / 60 ml oat bran

• 1/4 cup / 60 ml wheat germ

• 1 Tbsp / 15 ml coarsely ground flaxseed

• 1/4 cup / 60 ml coarsely ground almonds

• 1/2 tsp / 2 1/2 ml sea salt

• 1/2 tsp / 2 1/2 ml white pepper

• Pinch garlic powder

• 1/2 cup / 120 ml water or low-sodium chicken broth

• 1 large egg white, lightly beaten

Preparation:
1.Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.

2.Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.

3.Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.

4.Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.

5.Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.

Clean-Eating Honey Mustard Sauce

Ingredients:
• 1.5 tsp / 7 ml honey

• 1 Tbsp / 15 ml Dijon mustard

Preparation: Mix well.

Tosca's Tip

Use the almond coating on larger strips of chicken breast to make chicken tenders for the adults!

Pumpkin Spice Muffins

I have several recipes I need to post, but I thought I would start with this one because it is SO simple and my kids love them. These are great for breakfast! It does not get any easier than this 2 ingredient recipe! :)

1 box Spice Cake Mix
1 12 oz Canned Pumpkin (I am not sure about the can ounce size, but it is the regular size can, not the huge one) Make sure this is not pumpkin pie mix, but plain pumpkin.

Mix the dry cake mix and the whole can of pumpkin together until moist and blended. Do not add any other ingredients! It is pretty thick. Spoon the mixture into a muffin pan (regular or mini) filling about 1/2 full. You can use liners or just spray the pan. Bake as directed on the cake box for cup cakes. They will be a little lumpy on top even when done, but they are yummy! These are somewhat healthy too. Enjoy!

Poppyseed Chicken

I am sure everyone has a Poppyseed Chicken recipe. There are may different ones out there, this one is very quick and easy. It is also easy to make lowfat and top with whole wheat Ritz. I try to keep the ingredients on hand.

3 or 4 Chicken Breast (cooked & chopped)
2 cans Cream of Chicken Soup
1 small Sour Cream

Mix all of the above and put in a baking dish

Top with a cylinder of crushed Ritz Crackers, slivered almonds and poppyseeds.

Bake 350 degrees 20-30 minutes

Serve over rice