Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes-includes churning time

This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

 Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

Paremsan Crusted Pork Chops

Parmesan Crusted Pork Chops   Angela Rydalch

6 to 8 pork chops

1 cup parmesan cheese

2 cups Italian Flavored Bread Crumbs

Combine parmesan cheese and bread crumbs in a Ziploc bag.

Dip pork chops in water then coat with parmesan cheese and bread crumb mixture. Bake at 325 for 25 minutes or until done.

Honey Sesame Chicken October 2013

Honey Sesame Chicken

ingredients

• 2 pound boneless, skinless chicken breasts (or thighs)
• salt and pepper
• 3/4 cup honey
• 1/2 cup low-sodium soy sauce
• 1/2 cup diced onion (optional)
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• sesame seeds
• 3 scallions, chopped (optional)

Instructions

1. Lightly season both sides of chicken with salt and pepper, and place into your crock pot.
2. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour mixture over chicken. Cook on low for 4 hours.
3. Remove chicken from crock pot, but reserve sauce in the pot. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace the lid and cook sauce on high for ten more minutes or until it thickens slightly.
4. Shred chicken into bite size pieces. Serve chicken over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.