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Wednesday, October 28, 2015

{Spicy Brown Rice Enchilada Bake}

This Spicy Brown Rice Enchilada bake is seriously delicious, I have made it twice this month (within the same week even), and I am making it again this weekend for Halloween!  Yes, I am obsessed with this one pot wonder meal, and I think you will be too!   

This enchilada bake is ooey, gooey and cheesy!  Packed with tons of flavor and veggies.  But the best part about this dish is you can assemble it the night before, and then toss it in the oven the next night for 15-20 minutes and voila, you have dinner!  Oh, and there is no stuffing tortillas with filling either, that's pretty great too! 

I adapted this recipe from Damn Delicious’ Enchilada Quinoa Bake.  Since Derek is not a huge quinoa fan I decided to use brown rice in place of the quinoa.  I added sautéed onion, pepper, and jalapeno to up the veggie factor and added some salsa into the mix for extra heat!  Yummo!  I served up this enchilada bake with my favorite Southwest Chop Salad, Greek Yogurt, Extra Salsa, Avocado, and Tortilla Chips!  So yummy, it would even make a great Taco filling.

Spicy Brown Rice Enchilada Bake  
Brunch N'Cupcakes - Inspired by Damn Delicious 
Serves 6-8

1 Cup Brown Rice (Dry)
1 Red or Yellow Pepper
1/2 Large Onion Chopped
1 Jalapeno Chopped
1 Cup Corn
1 Cup Black Beans
1 - 10 Oz Can Enchilada Sauce
1 can Mild Green Chilies
1/3 Cup Favorite Salsa
1 Tablespoon Cumin
1/2 Tablespoon Chili Powder
1/2 Cup Shredded Mozzarella Cheese
3/4 Cup Sharp Cheddar Cheese

Chopped Tomatoes, Greek Yogurt, Avocado Slices, Salsa and Sriracha for serving

1- Cook rice according to package directions.
2- While rice cooks saute chopped onion, jalapeno, pepper and garlic until tender.
3- Once rice is cooked and veggies are tender combine together in a large bowl with corn, black beans, enchilada sauce, green chilies, salsa, spices, mozzarella cheese and 1/4 cup of the cheddar cheese(reserve the remaining cheddar to sprinkle over the top). 
4- Stir until everything is well mixed together. 
5- Pour the rice mixture into a greased casserole dish, sprinkle with remaining cheddar cheese (1/2 Cup) and bake in a 350 degree oven for 15 minutes or until cheese is melted and slightly browned. 

Serve immediately with additional salsa, sour cream/Greek Yogurt, avocado slices, tomatoes and tortilla chips.

Check out these other delicious enchilada recipes from around the web:

Chicken Enchilada Casserole - Cooking Light 
Sweet Potato Enchilada Skillet - Brunch N'Cupcakes 
Black Bean and Quinoa Enchilada Bake - Two Peas and Their Pod 


Thursday, October 8, 2015

{Cheesy Broccoli and Spinach Strata}

Hi Friends, I am going to be honest with you for a moment… 
There are weeks (they are rare though) when I simply do not want to go to the grocery store, and the sheer thought of meal prepping makes my head hurt!  There I said it!  But it is during those very rare weeks that I make it my mission to use up all the random leftover we have in our fridge and cabinets to make our weekly meals (I kinda like the challenge)!  

This comforting Cheesy Broccoli and Spinach Strata was the outcome of one of those rare I don’t want to go to the grocery store type weeks!  And you know what, I am completely OK with that, because this Strata is the bomb!  

Is there anything better then thick bread that has been piled high with veggies and cheese before finally being baked to bubbly cheese perfection?  Well, cupcakes and peanut butter might bet better but this strata rates right up there with both (I am a carb lover by nature)!  This delicious pan of cheesy baked goodness is so simple to prepare.  Throw everything together the night before, let the strata sit overnight in the fridge and then bake it up for dinner (or brunch) the next day.  Simple and delicious.  Oh and did I mention that this dish is healthy?  Because it is! 

Cheesy Broccoli and Spinach Strata 
Brunch N'Cupcakes Inspired by Cooking Light 
Serves 8 

8 Cups Sour Dough Bread cut into 1 inch cubes ( I used week old Great Harvest Sour Dough) 
2 Cups Spinach 
1 Onion Diced 
2 Cups Broccoli 
1 1/2 Cup Egg Substitute or Liquid Egg Whites 
1 1/2 Cup Unsweetened Almond Milk 
1/4 Cup Parmesan Cheese 
3/4 Cup Reduced Fat Cheddar Cheese 
1 Tablespoon Italian Seasoning 
2 Teaspoons Garlic 
1 Teaspoon Olive Oil 
Cooking Spray

1 - in a large bowl toss bread crumbs with 1/2 tablespoon of the Italian seasoning and 1 teaspoon garlic powder.  Then evenly spread seasoned bread crumbs in the bottom of a well greased 9 x 13 casserole dish.
2- In a large skillet heat 1 teaspoon olive oil.  Saute onions until translucent add broccoli to skillet and cook until tender 7-8 minutes.  Add spinach to the skillet and cook until wilted.  Evenly spread the vegetable mixture over the cubed bread.  
3- Sprinkle top of veggies evenly with Parmesan and cheddar cheese. 
4- Whisk together almond milk, egg whites, remaining Italian seasoning, remaining garlic, salt and pepper.  Carefully and evenly pour milk and egg mixture over veggies and bread.  Cover strata and place in refrigerator for 8 hours. 

To bake: 
1- Pre-heat oven to 350 degrees. 
2- Bake strata uncovered for 40-50 minutes or until bubbly and cooked through.  

Serve with simple salad or fruit for a complete meal!  Perfect for an easy meatless Monday meal or delicious as apart of a beautiful brunch spread!