Butternut Squash and Mushroom Enchiladas with Tomatillo Sauce

Made 15 Enchiladas (about 6 servings) Enchilada Ingredients: 1 medium onion, chopped 3 chopped bell peppers 2 tablespoons butter 2-3 cups butternut squash, peeled and cubed (2 medium butternut squash) ½ teaspoon chili powder ½ teaspoon cumin ½ teaspoon salt 16 ounces fresh chopped portobello mushrooms approx. 15 corn tortillas 2 cups shredded cheese Mexican…

Roasted Beet and Sweet Potato Salad

I have been looking for some recipes that will help us use up our supply of sweet potatoes from last fall (but also provide a little variety).  Eric is not a beet fan, so we skipped the beets on his salad.  The dressing had slightly more of a bite than I typically enjoy, but the…

Fruit Salsa with Baked Cinnamon Chips

Ingredients: 2 kiwis, peeled and diced 2 Golden Delicious apples – peeled, cored and diced 8 ounces raspberries 1 (16 oz) carton of strawberries, diced 2 tablespoons white sugar (more or less to taste) 1 tablespoon brown sugar (more or less to taste) 3 tablespoons fruit preserves, any flavor (I used strawberry) Serve with: Stacy’s…

Tuna Salad Lettuce Wraps

Ingredients: 1 (7 oz) can white tuna, drained and flaked 3 Tbsp mayonnaise 1-2 Tbsp Parmesan cheese 2 Tbsp sweet pickle relish 1/8 tsp dried minced onion flakes (I used a few Tbsp fresh minced onion) 1/4 tsp curry powder 1 Tbsp dried parsley (or 2-3 Tbsp fresh chopped parsley) 1 tsp dried dill weed…

Southern Jiffy Corn Pudding

Ingredients: 1/2 cup butter (1 stick) — next time try 1/4 cup butter and 1/4 cup applesauce 1 egg 1 cup low-fat sour cream 1 (8.5 oz) box Jiffy Cornbread Mix 1 (14.5 oz) can creamed corn 1 (14.5 oz) can whole kernel sweet corn, drained Directions: Preheat oven to 350 degrees. Melt butter in…

Lemon-Dill Yogurt Sauce

Lemon-Dill Yogurt Sauce 1 container (6 oz) Greek Fat Free plain yogurt 1 Tbsp chopped fresh dill weed (or 1 tsp dried dill) 1/2 tsp grated lemon peel 1 Tbsp lemon juice 1/8 tsp pepper Mix all ingredients together.  Goes nicely with salmon.

Citrus Grilled Zucchini

I found this recipe recently and it has quickly risen to the top of our grilling favorites.  In the original blog post, the writer claimed that “this grilled zucchini will rock your ever-loving world.”  That seemed like a pretty big build-up, but we were not disappointed! Ingredients: 6 whole zucchini (medium-sized) 1/4 cup olive oil…

Grilled Salmon with Lemon Dill Sauce

Marinade: 1 Tbsp olive oil 1 Tbsp chopped fresh dill weed 1 tsp grated lemon peel 3 Tbsp lemon juice 2 Tbsp honey 1/2 tsp garlic-pepper blend 1 tsp minced garlic 1 lb salmon fillet, cut into smaller pieces (~4oz each) Lemon-Dill Sauce (optional): 1 container (6 oz) Greek Fat Free plain yogurt 1 Tbsp…

Shepherd’s Pie, Vegetarian

Mashed Potatoes: 5 pound bag of potatoes 1/4 cup butter ~ 2 cups milk 8 oz block cheddar cheese, shredded (maybe more?) 1-2 tsp kosher salt Optional: 1 cup sour cream Filling: 1 lb dried lentils, rinsed & drained 2 large onions, diced (could also add bag of frozen pearl onions) ~ 8 carrots, sliced…

Peanut Dipping Sauce

Ingredients (all are approximate): 1/2 cup peanut butter (any kind) 3 Tbsp water 2 Tbsp soy sauce 1 tsp sesame oil 1/2 – 1 tsp ginger stir-in-paste (or a little fresh grated ginger) 1/2 – 1 tsp lime juice 1 tsp sriracha sauce 2-3 Tbsp Hoisin sauce 1-2 Tbsp bottled spicy peanut sauce (or could…

Rachel’s Easy Tortilla soup

Ingredients: 1 (15oz) can black beans 1 (15oz) can kidney beans 1 cup corn kernels 1 diced zucchini 1 diced yellow squash 1 (16oz) jar of salsa 1 qt. vegetable broth 1 tsp cumin 1 tsp chili powder 1 tsp minced garlic 1 tsp oregano Tortilla chips Shredded Mexican blend cheese Directions: Throw everything except…

Enchiladas Verdes

  Ingredients: 1/2 (give or take) 16-oz bottle Hidden Valley Farmhouse Originals Southwest Chipotle dressing (found with salad dressings) OR 8 oz bottle of Taco Bell (Kraft) Bold & Creamy Spicy Ranchero Sauce (found at Walmart) Hot sauce – a few dashes, to taste 16 oz or more green Tomatillo sauce (I used Ortega Green…