Deconstructed Enchilada’s {gluten free}

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What you’ll need:

1 C wild rice cooked according to directions

1 can of enchilada sauce (or 1 batch of my homemade green sauce, see previous blog post)

1 small bag of frozen corn defrosted

1 can black beans rinsed and strained

1/2 bunch of cilantro chopped

2 Serrano peppers de-veined and seeded chopped finely

1 lemon (juice)

1 C Mexican blend shredded cheese divided in half

1 Tsp sea salt

1 Tsp black pepper

1 Tsp chili powder (I use hot Mexican chili pepper)

1 Tsp paprika

2 tomatoes chopped

1 avocado chopped

1 bunch green onion chopped

What you’ll do:

Preheat oven to 400

In a large bowl combine rice, sauce, corn, beans, cilantro, peppers, lemon, 1/2 C cheese and all spices

Pour mixture into a glass casserole dish and cover with remaining cheese

Bake until cheese is melting and juices are bubbling about 20 minutes

While that is baking combine tomatoes, avocados and green onions in a small bowl

Remove casserole from oven, top with tomato mixture and enjoy!

Breakfast Casserole

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What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!

Artichoke and spinach lasagna

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What you’ll need:

1 Tbsp olive oil
1 yellow onion chopped
2 small or 1 large green zucchini
1bag of spinach
1 small jar of marinated artichoke hearts ( I used the oil they are marinated in place of using more olive oil)
1 batch of marinara sauce (see previous blog post for recipe) or 1 jar of store bought marinara sauce
1 carton of sliced white mushrooms
1 box oven ready lasagna noodles
2 C shredded mozzarella cheese
1 Tbsp Italian seasoning
1 Tsp of cayenne pepper
Sea Salt to taste
Black pepper to taste
1/2 lemon (juice)

3-4 green onions chopped
Fresh basil 1/2 bunch chopped

What you’ll do:
Preheat oven to 350
Grease a 9×11 glass baking dish
In a medium skillet heat olive oil over medium

Add onion and cook until translucent
Add zucchini and cook another few minutes (3-5)
Squeeze lemon juice in the mixture
Add spinach, mushrooms and oil from the artichokes and cook until spinach is slightly wilted

Add marinara sauce and mix thoroughly

Add all seasonings

With a large ladle (or coffee mug) spoon a layer of the veggie mixture into the glass dish
Then place a layer of the uncooked lasagna noodles
Place artichokes evenly on the noodles
Sprinkle 1/2 of the cheese
Repeat steps until lasagna dish is full
Bake for 30 minutes at 350
Before you serve sprinkle with green onions and basil

Enjoy!!!