April 25, 2011

Pineapple-Black Bean Enchiladas

The first thing my hubby said when he saw this picture is "THAT does not do those enchiladas justice". He is right. They are so much prettier than that picture. I should have put the rest of the ingredients on top before I took the picture. Wanna know a secret...this picture was taken of these enchiladas we made a while ago, froze and THEN cooked. Yep. They are totally freezer friendly! We always make extra when we make dinners and then freeze them for later. We actually have about 4 extra's of these in the freezer and they were just as amazing as when they are made fresh! Honestly. My oldest son asks every night if we get to have these enchiladas! WE LOVE THESE! They are a recipe from my super friend Mindy. THANKS FOR SHARING!

Pineapple-Black Bean Enchiladas

2 tsp vegetable oil
1 lg yellow onion, chopped
1 med red bell pepper, chopped
1 20oz can pineapple tidbits, drained well
1/3 cup pineapple juice, reserved
1 15oz can black beans, drained, rinsed
1 4.5oz can chopped green chilies
1 tsp salt
½ cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 10oz can mild enchilada sauce
8 whole wheat tortillas
½ cup sour cream (optional)
8 tsp chopped fresh cilantro

Directions: Heat oil in a 12 inch nonstick skillet. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chilies, and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of cheese.

Spread 1 Tbsp enchilada sauce on each tortilla. Spoon about ¾ cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

In a small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray a sheet of foil with cooking spray; place sprayed side down over baking dish and seal tightly. Bake 35-40 minutes at 350 degrees. Remove foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. Top each enchilada with 1 Tbsp Sour cream and 1 tsp cilantro. Serves 8.

Children: Cut into small pieces.

Babies: Instead of putting the insides in a tortilla, set them aside and serve them as they are. Make sure pineapple is cut small enough for them to chew.

April 18, 2011

Simple Salmon/Tuna and Cheese Sandwichs

Growing up one of my favorite, low key, Sunday dinners was grilled tuna and cheese sandwich's. Since then we have changed them a bit. We used to use Mayonnaise, then we evolved to 1/2 mayo and 1/2 puree'd white beans. Now we use 1/2 puree'd beans and 1/2 plain yogurt. For me it has to have some thickness like mayo and a little bit of tang like the mayo and with the beans and yogurt we get the best of both worlds. The other difference is we used to use canned Tuna and we now use canned salmon. We like the texture and the taste a little better. But you can use either.
4 pieces Whole Wheat Bread
1 can Tuna or Salmon
1/4 cup Plain Yogurt
1/3 cup Puree'd White Beans (such as Navy Beans)
1/2 cup Shredded Cheddar or Mozarella Cheese
1/4 cup Pickles, finely chopped (optional)

In a bowl combine fish, yogurt, beans, cheese and pickles. Mix until combined. Lightly coat pan with cooking spray (on medium heat). place one piece of bread on pan then put mixture in middle and top with another piece of bread. When bottom piece is toasted, flip, and toast the other side of the sandwich.

Children: Cut the sandwich into fourths or halfs and serve with steamed veggies (picture below)

Babies: Tuna is not recommended for babies because of the mercury. I am not sure about salmon. I would recommend just giving them the veggies you make to go along with it. You could also give them the bread broken into pieces and some shredded cheese.

April 11, 2011

Baked Chicken

This was a super simple dinner for my family and THAT is why I love it. Easy, healthy and filling.
4 chicken breast
1/2 c milk
1 1/2 c corn flakes, crushed
2 tsp garlic salt
1/2 paprika
1/4 tsp pepper

Combine corn flakes, garlic salt, paprika and pepper. Dip skinless de-boned chicken breast in milk and then in the corn flake mixture and place on a greased baking dish.
Bake for 1 hour at 350. Cover with foil for the last half hour.

Children: This should be tender enough for you to cut into small pieces for them.

April 4, 2011

Tabooley Salad

I have loved this recipe for YEARS. I had never had couscous until I served an LDS mission to Canada. One of my favorite families invited us over for dinner and made this salad. I have been in love since. Couscous is a grain originally used in Africa. It is made from Semolina Wheat. It has the texture of a noodle. It has a very soft texture and is DE.LISH! I LOVE that it only takes about 5 minutes to make. If you haven't ever tried it YOU MUST! You will be hooked forever. You can find it at any grocery store and even Target and Wal-Mart. DO IT!

Tabooley Salad
2 cup couscous
2 ½ cup boiling water
1 tsp butter
1 ½ cup fresh parsley chopped
3 med tomatoes, chopped
1 sm can sliced black olives (optional)
1/3 cup green onion, chopped (with tops)
¼ cup olive oil
¼ cup lemon juice
1 tsp salt
¼ tsp pepper

Directions: Pour boiling water over couscous and cover for 5 minutes. Add the butter and mix until all melted. Cool, meanwhile continue recipe adding the rest of the ingredients. In a bowl toss with cooled couscous and refrigerate at least one hour.