Tag Archives: Main Dish

Quick and Easy Enchiladas

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Quick and Easy 15-Minute Enchiladas

By Sydney Engberg

Needing a quick main dish? Trying to cook on a budget? This easy enchilada recipe is great for those who are new to cooking and tastes amazing. Plus, I was able to find all the ingredients at a local grocery store for less than $6.00!

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I bought all my ingredients for under $6.

Makes 8 servings (serving size = 1 enchilada)

Ingredients:

  • 3 cups chili without beans (or a 24 oz can)
  • 1 ½ cups refried beans (can use low sodium, non-fat beans)
  • 2 cups low-fat shredded cheese (Cheddar or Monterey jack)
  • 8 large flour tortillas

Directions:

  1. Preheat the oven to 350 degrees.
  2. Spray a cookie sheet or glass baking pan with nonstick cooking spray.
  3. Heat chili and refried beans in a medium saucepan until warm (do not boil).
  4. Scoop about half a cup of the chili mixture into a tortilla, sprinkle with cheese, and roll up.
  5. Repeat for all 8 tortillas laying them side by side on the baking sheet.
  6. Spoon the remaining chili mixture on top of the rolled tortillas and sprinkle with the rest of the cheese.
  7. Bake for 10-12 minutes.

Sydney’s Gluten-Free Modifications

I am not able to consume products that contain gluten (such as flour tortillas) and so I made a few modifications to the original recipe. So for all my gluten-free pals out there; you too can have these delicious enchiladas!

  • Use soft white corn tortillas instead of flour tortillas.
  • In a glass dish lay down a layer of tortillas (they are smaller so they don’t roll well).
  • Spoon in a layer of chili mixture, sprinkle with cheese, and then start another layer of tortillas.
  • Repeat until you have about 2 inches of “enchilada lasagna.”
  • Bake for 12-14 minutes.

Enchilada Storage Instructions

If you are cooking for yourself or just have too many to eat, these taste wonderful as leftovers.

  • Let enchiladas cool entirely, but do not leave out for more than 2 hours after removing them from the oven. (It’s okay to put them in the refrigerator warm.)
  • After they have cooled, wrap entire pan tightly in plastic wrap or tin foil and place in refrigerator. (Don’t wrap them if they are still warm as they may accumulate moisture and become soggy.)
  • Or place individual enchiladas in plastic bags and place in refrigerator for easy leftover meals!

I really loved the way that this recipe turned out! It was simple and had a good base flavor. Because it is very basic, there are a lot of ways that you could spice it up and make it your own. For example, adding some chicken or beef to the chili mixture or throwing some fresh pico de gallo on the top would add even more flavors and textures.

Recipe source: USDA What’s Cooking – USDA Mixing Bowl

Stuffed Bell Pepper

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This blog was created by guest blogger, Sunny Arnold, a dietetic undergraduate student at the University of Nebraska-Lincoln.

Do you love to host parties but don’t know what to serve? Are you looking for a new way to incorporate protein, vegetables and grains into your meals? This delicious stuffed bell pepper recipe gives a fresh look at healthy eating with new, exciting flavors. (The secret ingredient is a bit of cinnamon.) Sound interesting? Try it out!

This recipe can contribute to the USDA’s daily recommendations of three cups of vegetables, six ounces of protein and 6-8 ounces of grains (according to a 2,000 calorie diet). Make it optimally healthy by choosing whole grain brown rice, low sodium diced tomatoes and 90% lean ground beef. This recipe requires only about 20 minutes prep time and 40 minutes cook time!

Yield: 5 servings
Cooking time: 40 minutes
Total time:  1 hour

Ingredients:

  • 5 bell peppers (green, red, orange or yellow)
  • 1 lb lean ground beef (90% lean)
  • 3/4 cup brown rice
  • 1/2 can diced tomatoes (low sodium)
  • 3 tablespoons lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground pepper

Instructions:

1.   After washing the bell peppers, cut off the tops and remove the membrane and seeds from the inside.

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Clean, ripe bell peppers ready to be cut!

Peppers after tops are removed

Peppers after tops are removed

2.    In a large bowl, combine ground beef, rice, diced tomatoes, lemon juice and spices! Mix!

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Try whole grain brown rice!

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It may not look pretty yet, but it will soon!

3.   Scoop the meat mixture from Step 2 into the open bell peppers with a spoon!

4.    Put the stuffed bell peppers in a large stock pot on the stove. Add water to the stockpot to a depth of about 1 inch. Cover the stock put and cook on low for 30-40 minutes until rice is soft!

Ready to cook!

Ready to cook!

Enjoy!

Recipe Source: http://recipefinder.nal.usda.gov/recipes/stuffed-bell-peppers