Monday
Mummy Wrapped Hot Dogs (vegetarian)
Cheddar Broccoli Soup
Frog Eye Salad
and Witches brew!
Tuesday
Enchiladas (from choose veg.com)
12 corn tortillas
1 cup onions, chopped
1 cup potatoes, 1/2 inch dice
1 cup pinto beans, drained
1 cup zucchini, diced
1 cup olives, sliced
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon salt
1 small can green chilies, chopped or (optional)
3 cups canned enchilada sauce (or chili gravy - recipe below)
Sauté the onions and potatoes in the oil in a heavy skillet or wok until the onions are transparent and the potatoes begin to soften. Season with salt and oregano near the end of cooking. In a large bowl, combine the cooked mixture, beans, zucchini, olives and chilies. Mix well and taste for seasoning.
Lightly oil a large (10 x 13 x 2) baking dish. Cover the bottom of the dish with 1 cup sauce. Spread a spoonful of sauce on a tortilla, fill with about 1/4 cup of the bean mixture and roll up. Place seam side down in the baking dish. Continue filling and rolling until all the tortillas are in the baking dish. (If the tortillas need softening before rolling, heat each one briefly on each side in a non-stick pan. Stack on a plate until all are heated. Then proceed with filling and rolling.)
Cover the rolled tortillas with the remaining sauce. Cover the dish with aluminum foil and bake in a preheated 350˚ oven for 45 to 50 minutes. Serve with green salad and avocados.
Wednesday
Recipe from busybeelauren
Lauren's Spicy Tomato Basil Quinoa of Awesomeness
1 1/2 cups dry quinoa (I like the golden color, but any color works)
3 cups chicken or vegetable broth
1 cup crushed tomatoes (I like basil infused tomatoes)
1/4 cup light coconut milk
5 fresh basil leaves, chopped
1 sprig of fresh rosemary, chopped
1 teaspoon dried crushed red pepper
1/2 sweet onion, diced
1 tablespoon olive oil
2 cloves minced garlic
salt/pepper to taste
fresh mozzarella to garnish (optional!)
Heat your olive oil in a skillet on medium-high, and season the oil with salt and pepper, fresh rosemary and crushed red peppers, while it heats for 30 seconds. Add in onions and garlic, and sautee until they just start to get translucent. Add in your crushed tomatoes and fresh basil, and simmer for 3 minutes. Slowly pour in coconut milk, and stir until well combined. Simmer together for about 3 minutes. Pour in 3 cups stock, and dry quinoa, stir and bring to a rapid boil. When boiling, turn down to medium-low and cover for 15 minutes. When the quinoa is done, the round fibers will start to separate from the proteins. This dish is meant to be saucy, so if it seems loose, that's fine! I like to stir it up, and let it sit for about 10 minutes, off the heat, to set. You will more than likely need to add plenty of salt, but do it at the end to make sure you don't over season. To serve, shred a little cheese on top, and a bit of fresh basil.
Thursday
Frittata with side of Roasted Asparagus from Totally Healthy Recipes.com
Frittata
Ingredients
4 cups fresh spinach, coarsely chopped
1 1/2 Tbsp extra virgin olive oil
1 large red onion, diced
1/4 tsp. sea salt
1 1/2 cups mushrooms, coarsely chopped
2 red potatoes, cut into small cubes (leave skins on)
1 red bell pepper, cut into small cubes
7 large eggs
3/4 cup low fat feta cheese
2 tsp. fresh oregano leaves
1/4 tsp ground black pepper
Directions
Set an oven rack about 4 inches from the broiler and preheat your oven on low broil.Heat a 10 inch cast iron skillet (or any skillet that can be transferred to the oven) over medium heat. Add the spinach and a couple tablespoonfuls of water to the skillet and cook until just barely wilted. Transfer spinach to a towel and wring dry. Set aside.
Add olive oil to skillet. Add rest of the ingredients in this order, and don't add the next ingredient until the previous ingredient is cooked. Stir occasionally while cooking:
onion and salt, until it just starts to become translucent
mushrooms, until lightly browned
potato & red pepper
Cover and cook until the potato begins to tender (about 5 minutes). Stir every couple of minutes.
Meanwhile, whisk together the eggs, wilted spinach, feta, oregano and black pepper. Pour it over top of the cooked veggie mixture. Keep cooking until the eggs have set up around the edges (about 10 minutes). Then, transfer to the oven and broil until the eggs are set on top and until your healthy quiche recipe has turned a nice golden color.
Asparagus
Ingredients
1 bunch asparagus spears (about 20 spears)2 tbsp extra virgin olive oil
sea salt to taste
1/2 cup chopped walnuts
1/2 cup feta cheese
Directions
Preheat oven to 400F. Rinse asparagus and snap off woody ends. Break asparagus into 2 inch segments. In a medium bowl, toss asparagus in olive oil. Add sea salt to your taste. Spread asparagus onto a cookie sheet lined with parchment paper. Place in oven and roast for 7-14 minutes or until asparagus is crisp but tender, turning spears over halfway through. While asparagus is roasting, place walnuts in a small pie tin or baking pan in the oven alongside the asparagus and roast them for about 3-5 minutes or until they start to smell all nutty and roasted. Watch the nuts carefully so they don't burn. Serve asparagus sprinkled with walnuts and feta cheese. It just MELTS in your mouth!Friday
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