Quick meal on the fly...

Have you ever had to make a last minute decision about dinner?  It happens ALL the time at our house!  It happened today when we had to figure out something quick and easy to bring with us to my in-laws' house for dinner.  So, once again, we were saved by Arnold (my Deep Covered Baker that I call "the casserole dish on steroids").  Because of Arnold's amazing ability to make every meal in 10-30 minutes time (boy to I love Stoneware for this), I knew I could throw something together.  I guess that is why so many people refer to it as the "Magic Pot"!

So, tonight, it was 15 minute Mexican Casserole!  Both my boys, my hubby and Gigi all gobbled it up (OK OK...I had 2 helpings as well)!  It is so super easy and so super yummy that we make it a few times a month.

Here's the (rough) recipe (as you know I don't measure very often).  We did it this way tonight but I mix it up and add cooked whole grain/long grain brown rice sometimes or make a cheese (non dairy) sauce with nutritional yeast.  It all depends on how much time we have.

Mexican Casserole
Ingredients:
1 can refried beans (fat free/vegetarian so there is no "lard"...ewww!)
1 can black beans (drained and rinsed VERY well) 
12-18 corn tortillas of any kind (or tostadas)
Enchilada sauce (we use mild so the boys will eat it)
Salsa (of your desired heat level)
1 medium zucchini, diced
1 large carrot, peeled & shredded
1/2 red pepper, diced
1/2 vidalia onion, diced
2 cloves of garlic, pressed
Pampered Chef Southwestern Seasoning Mix, to taste

Directions:

1. First saute all the veggies (minus the garlic) in a little olive oil to soften them up.  Add Southwestern Seasoning mix to preferred taste.  Once the veggies are soft, add pressed garlic for a couple seconds until fragrant.  This step is not required, but I really love the way the sauteed veggies taste.  If you don't have time to saute, simple throw the veggies in raw.  They will soften up during cooking.
2. While the veggies are softening, begin assembling the casserole like a lasagna.  Put a little enchilada sauce on the bottom of your Deep Covered Baker (or other covered casserole dish).  Using a spreader or spatula, spread a generous layer of refried beans over four corn tortillas then layer them along the bottom of the baker to cover all areas.  You may need to break a few tortillas or tostadas to cover the bottom.  Then drizzle a little enchilada sauce over the refried beans.  Sprinkle 1/3 of the drained/rinsed black beans over the baker.  Sprinkle 1/3 of the sauteed veggies over the black beans.  Then, using a tablespoon, take salsa and cover the veggies lightly.
3. Repeat layers 2 more times.
4. If using the Deep Covered Baker, microwave 15 minutes (covered).  If using another covered casserole dish, you'll have to adjust the cooking time and bake in a 350 oven (most likely for 30-40 minutes, but I'm not positive).
5. Let cool 5-10 minutes before cutting with your Mini Serving Spatula, serve and ENJOY!!!

After a LONG summer break, I'm back....with BREAKFAST!

Welcome back to my blog! I've taken a little sabbatical from writing, but now I'm back in full effect!  Nutritious eating is such a passion in my life and I'm so happy to share all my thoughts.  We only get one chance at life and our bodies should be fueled so we can keep them running longer.  I have a little thought about food that I share from time to time.

People are always asking me how I can afford to eat so healthy.  I will be honest, we do spend more on groceries than the average person I'm sure.  That being said, I'd rather spend a little extra money per week on healthy food than to spend a TON more money later on my heathcare because I made poor dietary choices.  A lot of the conditions we suffer from in life (cancer, high blood pressure, diabetes, high cholesterol/triglycerides, obesity, IBS, hypertension, heart disease, and the list goes on and on) can be completely avoided and sometimes reversed with better FOOD choices.  It's so simple!  You'll feel better, have more energy, have better self-esteem and get sick less when you live this way.  That's a promise!

Now, here is a fun breakfast that is full of nutrition to get your day started off right (the ground flaxseeds provide omega-3 fatty acids and the blueberries provide antioxidants).  Dylan wanted pancakes this morning, so here's what we made (we doubled the batch to keep leftovers in the freezer for a quick breakfast next time!):

Blueberry Pancakes

Ingredients

1 ½ cups unbleached all-purpose flour

2 TBL organic sugar or natural sweetener (agave nectar/pure maple syrup)

2 tsp baking powder (aluminum free)

½ tsp sea salt

2 TBL ground flaxseeds

¼ cup water

1 cup soy or almond milk (unsweetened if possible)

1 tsp pure vanilla extract

¼ cup fresh/frozen blueberries (or other berries if you like)

Directions

·       Combine first 4 ingredients, mix with a whisk and set aside.

·       In a magic bullet, blender or food processor, combine the flaxseeds and water.  You can also combine them, whisk them and then let it sit for a couple minutes to thicken.

·       Pour the wet ingredients into the dry ingredients bowl and mix until just combined (don’t over mix). Fold in the berries.

Pour about ¼ cup batter onto a hot/oiled skillet to make pancakes and serve hot with Earth Balance/Smart Balance Vegan Butter and Pure Maple Syrup.