One of my favorite things to cook any time of year is Mexican food. When cooking Mexican food you can make it easily vegetarian, and if you use the right condiments it can be VERY healthy! Substituting salsa and homemade guacamole for sour cream and cheese is such an easy switch- and your family won't even be able to tell a difference! Here is one of my favorite recipes to make year round:
Portabella Mushroom Fajitas
what you need:
1 TBS olive oil
1 clove garlic, finely chopped
1 tsp ground cumin
1/2 tsp salt
12 oz fresh portabella mushrooms or crimini mushrooms, thinly sliced (6 cups)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup fresh cilantro, chopped
2 TBS lime juice
6 flour tortillas
Guacamole and Salsa
directions:
In non-stick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.
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This recipe is perfect for a cold winter night. We had it on a Monday evening watching Monday Night football and I would have never known the difference. I really felt like I was indulging, although it was SO healthy!
Veggie Chili Dogs
what you'll need:
1 Package Veggie Hot Dogs (I prefer Tofu Pups)
1 Can Amy's Organic Vegetarian Chili (low-sodium, or you can make your own veggie chili, see recipe below)
1 package whole-grain hot dog buns (check for no enriched or bleached flour)
1 package shredded soy cheese
1/2 small red onion, chopped
Any other toppings you like on your hot dog
directions:
Cook hot dogs according to directions, or on grill (I promise, it works)
Broil buns for 2-3 minutes until warm
Dress hot dogs with lots of veggie chili, soy cheese, onion and any other toppings that you like
Serve with homemade french fries (See below french fry recipe)
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This is a recipe I created (although I'm sure I didn't make it up) they have been called "the best fries I've ever had."
Homemade French Fries
what you'll need:
Russet potatoes (usually 2 potatoes per person is plenty unless they are HUGE and then just one)
Cooking spray
Seasoning salt
Salt and Pepper (optional)
Cayenne Pepper
directions:
pre-heat oven to 450 degrees
slice potatoes into "fry" shaped wedges
lay on cookie sheet and spray with cooking spray
sprinkle seasoning salt until lightly coated
mix fries around with your hands
sprinkle again with seasoning salt and use a tiny bit of cayenne pepper for an extra kick
bake for around 20 minutes (checking after 15 and cooking until desired texture)
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Vegetarian Chili with spicy tortilla strips
what you'll need:
CHILI:
1 can (15 to 16 oz) dark red kidney beans, drained
1 can (15 to 16 oz) spicy chili beans, undrained
1 can (15 oz) pinto beans, undrained
1 can (14.5 oz) chili-style chunky tomatoes, undrained
1 large onion, chopped (1 cup)
2 to 3 tsp chili powder
1/8 tsp cayenne pepper
SPICY TORTILLA STRIPS:
3 corn tortillas
1 tbs olive oil
dash cayenne pepper
directions:
In large slow cooker, mix chili ingredients.
Cover; cook on Low setting 5 to 6 hours.
Meanwhile, heat oven to 375. Brush both sides of tortillas with oil. Lightly sprinkle cayenne pepper on one side of tortilla. Cut into 1/2-inch strips. Place in single layer on ungreased cookie sheet. Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
Stir chili well. Top individual servings with tortilla strips.
Serves 6.
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This next recipe is a FAVORITE at my house. It makes a huge portion, and we can eat on it for a few days (unless it turns into a midnight snack) :).
Broken Florentine Lasagna Bake
- what you'll need:
- 4 tablespoons (1/2 stick) butter (OK anyone who knows me knows I would never put this much butter in anything that I make- but this is the recipe. And if you have to do it use no sodium butter)
- 4 tablespoons whole wheat flour
- 3 cups soy milk (you can use regular milk, but soy is even better)
- Salt and pepper
- Freshly grated nutmeg
- 11/2 cups grated Parmigiano-Reggiano (I have also used shredded soy cheese, which tastes just as good and is a GREAT way to cut calories in this recipe)
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1 garlic clove, cracked away from its skin
- 1 bunch of green chard, stems removed, leaves coarsely chopped
- 2 pounds spinach, stems removed, leaves coarsely chopped (Or if you want to make a faster, cheaper version just get 3 pounds frozen spinach and let thaw. Make sure to ring out most of the water before cooking- this way tastes just as good.)
- 1 box no-boil lasagna noodles (or just use half of the box and save the rest for next time, personally I like the spinach taste more than the noodles so I prefer less noodles.)
directions:
Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
Heat the EVOO in a large cast-iron skillet over medium-high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.
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This next recipe is a creation of my good friend Sammi. She cooked this for two meat-lovers and they did not even know the difference!
Sammi's Easy Chik'n Parm
what you'll need:
Enjoy these- more to come!
, a MUST read)
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, but I have obviously made a lot of modifications to support our healthy eating habits.)
I heart you for these recipes!
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