Tuesday, October 4, 2011

Curry, Soup and Enchiladas! Yum yum!

So much for posting every day.  I really do intend to do it more often, but we seem to be passing a cold around the Wholesome Household, and of course I got the worst of it, so I've been sleeping when I'm not chasing around two adorable munchkins.  Also, as a result of the offending virus we have not been making lots of new and exciting recipes.  We've stuck to our commitment-- we're still meat free, but I've basically been making recipes I already make, just subbing veggies.  We've had some interesting ones though:

Day 2- Sunday October 2nd
Sunday night we had delicious Thai Curry, made just like my Thai Chicken Curry, but I left out the chicken and subbed in four carrots and two russet potatoes.  I steamed the carrots and potatoes in the microwave for three minutes before adding them to the crockpot in order to keep cooking time down.  We served it over quinoa  instead of rice for some extra protein.  Yum yum!

Day 3- Monday October 3rd
Monday night was the worst of it, so I made veggie soup, much like my Everything but the Kitchen Sink Soup, and beer bread.  It took 10 minutes to prepare, and another hour of me laying down, waiting for it to be ready.  (Its a hard life, I know.)  I subbed vegetable base instead of chicken/beef base, and left out the meat, but honestly, didn't miss it for all the heavy veggies and brown rice we added to it.  Yum yum!  (Also set aside some spinach and brown rice for other dinners later this week.)

Day 4- Tuesday, October 4th
Tonight was enchiladas, made for me by my friend M after we had our second son.  I liked the recipe so much I got it from her, and now they're a favorite around our house.  They're delicious, easy to make, and SUPER eat half and freeze half.  Chalk full of yummy goodies, it doesn't take but 10 min to prepare a pan full.  Plus our two year old Duke-in-Training likes to help fill the enchiladas, so making them can be family affair!  I'm sure you'll be seeing a lot more recipes by my friend M, since she's my resident vegetarian friend, and a mommy to boot, so she's got lots of quick and easy vegetarian recipes.

So far, we haven't felt like we're missing much.  I'm looking forward to feeling better so I have the energy to really try some new and different stuff... right now I'm feeling rather couch potato-ish.

Speaking of getting recipes-- I've already had a couple of emails with quick and easy veggie recipes-- please keep sending me more!  I'll try them all, I promise!  We need all the help we can get with yummy recipes, especially those that might use veggies we don't normally eat.  Feel free to post them below!  Thanks!

M.C.'s Delicious Enchiladas
This is a double recipe-- I make them in two pans and freeze one for future use.  Feel free to half ingredients if you're not the "freeze ahead" type.

2 packages Spanish Rice
2/3 block cream cheese
1 jar salsa
1 can black beans, drained and rinsed
1 package frozen spinach, drained well
1/2c Mexican cheese
2 container enchilada sauce
12 whole wheat tortillas- (you could use corn, but you'd need more of them.  Also, heat them up before rolling if using corn, it makes it easier)

Preparation Instructions
Prepare rice according to package directions.  Add in cream cheese until melted, then stir in salsa and black beans and spinach.  (Voila!  You now have your filling!)  Put a little enchilada sauce in the bottom of two 8x8 pans (or one 13x9 if you're making them to share!).  Fill tortillas with rice/bean filling, then roll up and place in pan.  Once pan is full (I like 6 per pan) then cover with remaining enchilada sauce and shredded cheese.
Bake at 350 for 15 min covered, then bake uncovered until warmed through.  Serve with avocado!!

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