Shrimp and Quinoa Stuffed Poblanos

I love chile rellenos and will order them whenever I spot one on a menu. But, they aren't exactly the healthiest since they are battered and deep fried with lots of cheese and sometimes fatty chorizo (oh so good). This is a healthy make-at-home spin on my favorite. I use fresh veggies and whole grains and bake them in a smoky tomato and roasted red pepper sauce.  You could use any veggies your have in the fridge or any leftover whole grains from a dinner early in the week.  Also, you could always skip the shrimp and do chicken or lean ground beef.

Ingredients:

-5-6 poblano peppers

-2 cups of cooked quinoa or other whole grain

-1 cup corn (thawed from frozen or canned)

-1 cup white onion, chopped

-1 cup zucchini, chopped

-1 cup tomato, chopped 

-1 cup cooked shrimp

-handful cilantro, roughly chopped

-1/2 cup cotija or other white cheese

-1 can fire roasted tomatoes
-1/2 jar roasted red peppers, drained

Spicy Sausage and Creamed Corn Quesadillas

It would be a long story if I explained how I ended up with a whole freezer full of spicy venison (deer) sausage for a whole year. So the point is...I did. Therefore, I got creative.  After a year, my favorite recipe was a quesadilla with creamed corn and cheddar cheese.  The (yes, canned) creamed corn is an amazing sweet balance with the spicy sausage.

Ingredients:


-4 flour tortillas
-4 Tbsp creamed corn from the can
-4 ounces cheddar cheese sliced (or shredded)
-2 spicy Italian sausages (about 4 oz each) .. I used local, Denver Polidori Sausage (amazing!)
-dried cilantro for garnish

Creamy Chicken and Mushroom Enchiladas

My mom made these all the time growing up.  I believe she got the recipe from a good friend years ago and it has been one of her staples ever since.  This is the best recipe for cooking for a large group...especially a large group of hungry boys (or men).  This is comfort food at it's max.  Also, making this on a Sunday and enjoying for the rest of the week for yourself is another option.  The enchiladas get miraculously better in the fridge after a day or so!

Ingredients:


-1 package large flour tortillas
-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 small can of green chilies
-1 small package of sliced mushrooms
-1 (8-ounce) package shredded Monterrey jack cheese
-1 roast chicken, meat torn off in small pieces
-1 (16-ounce) tub of sour cream
-1 tsp cumin
-1 Tbsp Mexican seasoning
-3 Tbsp chopped cilantro
-1 bunch of green onions, chopped
-1 Tbsp butter
-1 Tbsp olive oil

Light Mexican Quinoa with Tomatoes and Black Beans

I found this recipe on a blog, The Blue House in this post called Protein Packed. I happened to have all the ingredients in my pantry and fridge so decided to whip it up.  It was great and healthy too! This recipe makes a quick and easy lunch to just pull out of the fridge and eat cold.  The flavor meld more as the week goes on.  It's fabulous and will now be one of my staple quinoa dishes. 

Ingredients:

-1 cup quinoa

-2 tsp grated lime zest

-2 Tbsp fresh lime juice

-2 Tbsp butter, melted and cooled

-1 tbsp vegetable oil

-1 tsp sugar

-1 (14 oz) can of black beans, drained and rinsed

-3/4 pint grape or cherry tomatoes, halved 

-4 scallions, chopped

-1/4 fresh cilantro, chopped

Salsa with a Kick!

Some people love chocolate.  I love chips and dip.  So when I ran out of my last liter of homemade salsa I knew it was time to make another double batch and "can" it.  Watch for my my next post for instructions on the canning process.


Ingredients:


4 large cans of whole tomatoes
1 bunch of green onions
1 medium-sized onion
1 bunch of cilantro
3 cloves of garlic
2 limes
1 lemon
1/2 jar of sliced jalapeños and some juice
handful of salt
handful of pepper
handful of sugar
chips to eat

suggested tools: immersion blender or food processor

Pantry Quesadilla's

My cure for a quick yummy lunch is usually quesadillas. Why? Because I ALWAYS have sprinkle cheese and tortillas in my fridge (I don't know why anyone wouldn't!?). And like the pizza recipe in my previous post, it basically works with whatever you have in the fridge or pantry....this is what I had in mine...