My mother-in-law makes some killer enchiladas. They were actually the first meal of hers that I had had. *Give me a second while I reminisce*
I mean, she does the whole “fry the tortillas then drench them in sauce”. They are literally dripping with sauce and cheese and I may or may not have just drooled on my keyboard. Whoops. They are that GOOOOOD.
Nowadays, I’ve found a way where I can make them at home. Whenever I want. Like right now, guilt free. This recipe allows me to indulge in her classic flavors yet my pants will thank me later. 😉 Plus, since I’m cutting back with this recipe, I can truly enjoy her famous enchiladas when we visit. 😀
So, here’s the kicker. On my journey to eat better and lose some unwanted weight, I started cutting back on my consumption of meat. For one, having meat once or twice a week has also helped with the grocery budget. Meatless Monday? Yes, that’s a real thing. Meat is expensive, especially the grass fed/organic kind. So unless a recipe absolutely needs meat, I’m happy to sub in some vegetarian options.
Mushrooms are my favorite substitute as they’re so meaty and has a wonderful earthy flavor. I knew these were a must have in this dish alongside some nutrient packed black beans to round out the mexican flare. Mexican Monday? Taco Tuesday? Sounds great to me.
BONUS: it’s carnivorous husband approved. 😉
Wow. What a mouthful.
A guilt-free mouthful at that! Spaghetti squash has been a staple in low carb dieting for quite some time. Since it has visual and textural similarities of spaghetti pasta, one could easily sub this low cal veggie for almost any pasta dish. Oh, and talk about having an easy meal, this comes together rather quickly … which as we know, I’m a huge fan of. 🙂
I’ve been meaning to post this since it was such a hit on instagram. Other IGers, such as this lovely gal have recreated this and have been in love ever since. There are other stuffed squash recipes all over Pinterest, but I do love me some mushrooms … and buttery, cheesy alfredo. Mmmm … cheese.
(Eating for one and having leftovers? Scroll down to the bottom of the post.) 😉
It’s only fitting to have this post today since it is National Nacho Day! And of course, I’m not one to ignore such days. 😛
This is, yet again, another quick and super simple meal that will please a crowd. Yes! Even a football party crowd. For all you weight watchers and carb nixers, you won’t even miss the chips! Promise!
This recipe is vegetarian (as I use refried beans) but feel free to add shredded chicken or beef (in addition to the beans!) for added protein and to please those carnivores in your household. Continue reading “Bell Pepper Nachos”
One of my favorite things to order at an italian restaurant is the caprese salad. It seems to come in different forms, but they all compare with the main ingredients: tomatoes, basil, mozzarella, and balsamic. Angels sings when these come together. I had recently made a caprese chicken and it was incredible. This go round, I had no chicken but I did have a tube of organic polenta in my pantry …
I could have easily thrown together this, but wanted something easier. Easier?! How could it get any easier? Well, let me tell you. The hardest part of this meal: slicing tomatoes. Oh, and maybe waiting for the cheese to melt … but that glorious moment will come 🙂 I had these as a vegetarian meal with a side of brown rice, but these would make the most perfect hor dourves that would impress just about anyone. I’ve broken up the points for however you decide to serve them; hor dourves, appetizer & meal. Enjoy!
Continue reading “caprese polenta stacks”