Clean Out Your Pantry Quinoa Enchilada Bake

IT'S MOVING DAY!!!!!!!!!!!!!!!

ARGH! I am so excited!  I have this ginormous container of Quinoa Enchilada Bake because I literally put everything I could from our pantry into a giant mixture of cooked quinoa and baked it.  We have been eating it for a week, but it is delicious and it is all we have left in our fridge!  Why? BECAUSE WE ARE MOVING TODAY!

We close on our condo this afternoon.  That's right!  WE ARE GOING TO BE HOMEOWNERS IN 4 HOURS!

I couldn't be more excited and I can't believe I am at this stage of my life.  This is amazing!  I feel so proud to have a career and the ability to do this and I can't wait to make a home with Bri.  Also, it is exactly 4 months until our wedding from today and that also makes me smile from ear to ear.

Quinoa Enchilada Bake

Ingredients:
2 cups uncooked quinoa
6 cups water
salt
1 can red enchilada sauce
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can corn, drained
1 onion, sliced
olive oil
4 tbsp cilantro
4 tsp adobo sauce (from a can of chipotles)
1 tsp pepper
1 tsp chili powder
1 tsp cumin
1 cup (or so...) shredded cheddar cheese
extra cheese (your choice) to sprinkle on top

Directions:
1. Place quinoa and water in a large pot.  Bring to a boil and then lower to a simmer and cook covered for 20 minutes.  Fluff with a fork when you are done.
2. While the quinoa is cooking, place the onion slices in a pan with 2 tbsp of oilve oil and cook over medium heat until nice and caramelized.
3. Pour some enchilada sauce in a 13 by 9 inch pan and preheat oven to 350.
4. In a large bowl, place the beans, chickpeas, corn, cooked onion, cilantro, adobo sauce, and all the spices.  Toss with the shredded cheddar.  Pour the rest of the enchilada sauce over the mixture and toss to combine.  5. Once the quinoa is done, stir in the rest of the ingredients and pour into your prepared pan.  Sprinkle the rest of the cheese over the top and cover with tinfoil.  Cook for 20 minutes or until cheese is melted.

Enjoy :)

Thai Quinoa Veggie Salad

I just spent a really great weekend up in Minnesota!  Bri, Lauren and I all went there to visit our friends Patrick, Tommy, and Braden.  It was the second time I had ever been there and the first in four years!  Last time I was there it was for the State Fair (which is a crazy awesome State Fair) and so this time I was excited to just sort of hang out and explore Minneapolis.  

We drove there (6.5 hours each way) which means that my weekend felt really short!  We had a great time, but now I feel a little crazed.  I'm up at 5:15 (instead of 4:45) and instead of going to my workout class, I decided to sleep a little longer and get to school a little earlier to catch up on some work and get ready for the week.  

Today is going to be exhausting.  I have school and then after school cheer practice and then after practice we are cheering at a soccer game.  It's an away game so that means I have to go on the bus with the team and then come back.  Last time we did this, I did not get to leave school until after 7:30.  I guess it could be crazier.  Like if this was a night football game it would be much later.  But, after my whirlwind weekend, I know I am going to be beat later.  

Anyways, it has been a little over two weeks since I decided to be healthier, lose a few pounds, and focus on strength training as well as running.  That means that I am running less (way less compared to marathon training) and I am focusing on what I eat more and more.  This recipe is the perfect thing to share.  Plus, Bri has the day off and promised to go grocery shopping and I want to make sure he has a good list of things to buy...(so if you're reading this, Bri, make sure to get these ingredients!).   I made this Thai Quinoa Veggie Salad a while ago, but I never got around to sharing it.  Today it is the perfect thing to share!  This recipe is super simple, the ingredients are awesome for you and on top of it, it is Vegetarian, Gluten Free, and Vegan! 

Thai Quinoa Veggie Salad

(adapted from Avocado Pesto)

Ingredients:

1 cup fresh broccoli, chopped

1 cup quinoa, cooked according to directions

1 red onion, diced

1/2 cup grated carrots

2-3 tbsp cilantro, chopped, to taste

1/2 cup green onions, chopped

4 tbsp peanuts, chopped

Dressing:

1 lime, zest and juice

1 tsp sesame seeds

1 tbsp tamari (make sure you use gluten free if that is what you are going for!)

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp ginger

1 tsp garlic powder

Directions:

1. Cook quinoa according to directions and then when it is done, place in a large bowl to cool and combine with the broccoli, red onion, grated carrots, cilantro, green onions, and peanuts.

2. Make the dressing by whisking all ingredients together.  Then, add half the dressing to the bowl and toss everything with the dressing.  Give it a taste and add more dressing as needed.  

Enjoy :)

Southwest Salad

Camp training is off to a great start.  We got to move into the schools yesterday and start decorating.  I'm really excited to see what this summer has in store!  

In general, this week has been really great.  Bri and I were in the Wicker Park area a few days ago and we decided to check out Mindy's Hot Chocolate for a special dessert.  Now, I know I'm trying to avoid desserts, but we had a special occasion to celebrate so I figured it didn't really count...that works right?  This place is super cute.  The atmosphere is great and although we didn't eat dinner there, the food that came out of that kitchen looked fantastic.  And then the desserts, wow.  I mean, we split a Chocolate Chip Cookie Tart and a Chai Hot Chocolate and both were just fantastic.  They even have these amazing homemade marshmallows!  If you are ever in the area, you gotta stop by.  

Chai Hot Chocolate 

I'm pretty excited to eat this for lunch today.  I have this goal of eating healthier this summer by watching my portions and avoiding desserts.  This salad was the springboard for the whole plan.  This salad is super delicious, full of nutrients, and it fills me up.  I found some Chili Spiced Chicken Breast at the grocery store which really inspired me to make a southwest style salad.  So here you go! 

Southwest Salad with Skinny Buttermilk Avocado Dressing

Southwest Salad

Ingredients:

2 cups baby spinach

1/2 cup black beans, drained and rinsed

1/2 cup whole kernel corn

1/2 red pepper, chopped

1 Chili Chicken Breast, chopped

2 tbsp Skinny Buttermilk Avocado Dressing

Directions:

Toss all ingredients together and then toss with the dressing.  You can use any kind of chicken that you want and any kind of dressing, but this combination is really great! 

Healthy Butternut Squash Enchiladas

For today's blog post, I was craving something healthy.  Yesterday, our Spring Break trip took a turn when we went to Tucson for the day.  My Auntie Mare and Uncle Eddy live out in Tucson in a beautiful ranch house with two horses.

Charlie-How cute is he?

Brandy

We spent the day going to lunch at Saguaro Corners where we had great tacos, then we played bocce ball out in their backyard, and finally, we went to dinner at Brushfire for amazing BBQ.  I basically felt like I would never eat again after all the amazing food.

So, this morning I went for a beautiful 6 mile run with Camelback Mountain for a view and now I want to share a "healthy" recipe to make up for all the crazy food I ate yesterday!

Healthy Butternut Squash Enchiladas
(adapted from SkinnyTaste)

Ingredients:
1 small can red enchilada sauce
1 tsp olive oil
2 cups cubed butternut squash
1/2 cup packed baby spinach
salt and pepper, to taste
1 onion, chopped
4 cloves garlic, minced
10 oz can diced tomatoes with green chilies
1 can low-sodium black beans, drained and rinsed
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
small whole wheat tortillas
1 cup low-fat shredded Mexican cheese blend
green onions, chopped (optional)

Directions:
1. Preheat oven to 400 and cover the bottom of a 13 by 9 inch baking pan with a quarter of the enchilada sauce.
2. In a large skillet, heat olive oil over medium heat.  Saute onion and garlic until onion becomes translucent.  Add in the squash, spinach, tomatoes, black beans, cilantro, cumin, chili powder, and water.  Cover and let simmer for 30 minutes or until squash can be easily pierced with fork.
3. Spoon a few tbsp of the squash mixture into a tortilla and roll tortilla up.  Place fold down in the baking pan on top of the enchilada sauce.  Continue until all your squash mixture is used up.  You can really squeeze those enchiladas into the pan. Pour the rest of the enchilada sauce over the tops of the tortillas and sprinkle the cheese on top.  Cover the pan with foil.
4. Bake for 10 minutes or until cheese is melted.  Serve with the chopped green onion if desired.

Enjoy :)

Quinoa Enchilada Casserole

I love when I get to cook on Sundays.  Today has been a particularly productive day for me.  I had breakfast, did my lesson plans for the whole week, finished a project for one of my graduate school classes, did my favorite Jillian Michaels video (No More Trouble Zones), and made this casserole! All before noon!

This casserole is so simple and super yummy.  I was inspired by the recipe on Two Peas and Their Pod which is one of my favorite blogs.  I love that this all ends up in one big bowl and then you just bake it! I adapted the recipe a bit because I wanted to incorporate some other ingredients (I had to clean out my fridge a little!) and it turned out great! Plus, now I have enough leftovers for a few lunches this week!

Quinoa Enchilada Casserole

Ingredients:
1 cup quinoa, pre-rinsed
2 cups water
1 tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
1 red pepper, diced
1 15 oz can low-sodium black beans, rinsed
1 15 oz can whole kernel corn, rinsed
1 15 oz can diced tomatoes with green chiles
1/2 cup packed baby spinach
1 tbsp lime juice
3 tbsp cilantro
1 tsp cumin
1/2 tsp chile powder
salt and pepper
2 cups red enchilada sauce
2 cups low-fat shredded mexican cheese
1 green onion, chopped (optional)

Directions:
1. Place quinoa and water in a medium saucepan, bring to a boil and then simmer, covered, for 20 minutes.

2. Meanwhile, place olive oil in a large sauté pan with the garlic and onion.  Let cook for 5 minutes and add in the pepper and tomatoes. Sauté another 5 minutes and add in lime juice, cilantro, cumin, chile powder, and salt and pepper.  Cook for another 5 minutes.  Place in large bowl.
3.  Add beans and corn to bowl along with the cooked quinoa.  Stir to combine.  Stir in the enchilada sauce and half the cheese.

4. Pour into a greased 13 by 9 inch pan and then sprinkle the rest of the cheese over the top.  Cover with foil and cook for 20 minutes.  Remove foil and cook for an additional 5-10 minutes or until cheese is melted.  Sprinkle with green onions and serve with sour cream if you want.

Enjoy :)

Vegetarian Pad Thai

Today is a pretty big day.  Besides being my half birthday, I am starting my first day of second semester!  This means it will be the longest I have ever been at the same school during the year.  I'm not sure if this has truly hit me yet.  I am still feeling like a student teacher and at any moment I will switch to a middle school!  I am excited about second semester and I really have been having a great year.  Today is all about Triangle Congruence! I have a lab for my students to experience over the next two days and I am excited to see how it goes!

Also, today is my first day of two online classes that I am taking to continue my education.  I am less excited about this, but the classes do seem interesting and I have never taken an online class before.  I was sort of enjoying the whole graduated thing where I didn't have to worry about personal homework or grades.  However, I do need these classes to get a permanent license for teaching and so it is totally worth it.  The first week, all I have to do is submit an introduction of myself to an online discussion.  Not so bad.

I am also still attempting to be healthy and today's recipe is perfect for that.  It is a lightened up, vegetarian version of Pad Thai.  Bri and I made this as one of the first recipes in our new apartment together.  It was super delicious and I'm actually craving it and considering making it again tonight!

Vegetarian Pad Thai
(adapted from Martha Stewart)

Ingredients:
8 oz fresh pad thai noodles
4 limes, for juice and serving
3 tbsp soy sauce
1 tbsp Siracha sauce
1 tbsp brown sugar
2 tbsp canola oil
2 eggs, lightly beaten
14 oz firm tofu
1/2 cup shredded carrots
8 green onions, sliced
3 garlic cloves, minced
salt
roasted peanuts
fresh cilantro

Directions:
1. Soak noodles according to directions, drain and set aside.
2. In a large skillet, heat 1/2 tsp of canola oil over medium heat.  Add in beaten eggs and cook, undisturbed, until eggs are just set.  Place eggs on a cutting board.  Roll the eggs up and then slice into strips.  Set aside.
3. In the same skillet, add 4 tsp of canola oil and cook the tofu until golden brown, flip so that you get both sides.  This should take about 6-8 minutes for each side.  Place on cutting board and cut into small cubes.
4. In a small bowl, place 2 tbsp lime juice, soy sauce, and brown sugar.  Whisk to combine.
5. Add 1 1/2 tsp of oil to your skillet and heat over medium heat.  Add in the carrots, green onions, and garlic and cook for about 5 minutes.  Add in the lime juice mixture and let simmer.  Add noodles and, stirring constantly, cook for another minute.  Add eggs and tofu, toss to combine.
6. Serve mixture with lime wedges, roasted peanuts, and fresh cilantro.

Enjoy :)

Fish Tacos with Mango Salsa

How did it become August?!?!?

I finally was able to submit all of my teacher certification stuff for Illinois, I received my new teacher training schedule, and I'm moving tomorrow!

It's also the last day of camp and I can't believe it.  Time has just been flying by and camp has been so much fun.  I absolutely love my campers and counselors and I have a great time at camp.  I will miss it all so much.

Today I have a great dinner idea for you!  My mom and I went to Whole Foods and bought some Mahi Mahi Fish Taco Filling from the fish counter.  Then, we made our own Mango Salsa and sliced up some avocado to top it all off.  It was a really yummy dinner and the mango salsa was a great idea to add to the tacos to spice them up a little!

Mango Salsa

Ingredients:
1 mango, cut into cubes
1 jalapeño, diced
1/2 cucumber, diced
1/2 red onion, diced
3 tbsp fresh lime juice
3 tbsp fresh cilantro

Directions:
1. Mix everything together and toss with the cilantro.

This would be a great little side dish to have as a fresh salad and I would also add it to regular salsa to make it more exciting.  If you want more spice, add the seeds of the jalapeño and if you want less spice, leave them out or put less jalapeño in.

Foodie Friends Friday: Cindo de Mayo Theme!

This week, Foodie Friends Friday is back!  This week is all about Cindo de Mayo! Just follow the rules and link up your festive recipes! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Copycat Chipotle Chicken Burrito Bowls, Taco Cupcakes, and Fish Tacos with Mango-Slaw.

Top 3:

1. Crock Pot Italian Pulled Beef Sandwich

2. Easy Vegetarian Split Pea Soup

3. Slow Cooker Strawberry Applesauce

Most Clicks:

1. Churro Cupcakes

2. Slow Cooker Pudding Cake

3. Mexican Pasole

And Host Favorites! 

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Copycat Chipotle Chicken Burrito Bowls

Who needs Chipotle when you can make this? Okay, who are we kidding?  I need Chipotle once in a while.  However, I did throw together my very own Chicken Burrito Bowl and it was really yummy! I made Chipotle Chicken and Cilantro Lime Brown Rice and then added my toppings and had a great dinner!  Tamara and I decided to do this for Courtney's birthday when we found out that she was craving Mexican food and this was a lovely way to spend a Saturday night.  We had homemade Burrito bowls, ate mini cheesecakes and watched tv.  I love hanging with these ladies and we always find a way to get some good food into the picture!

Homemade Chipotle Burrito Bowls

Cilantro Lime Brown Rice

Chipotle Chicken

Homemade Chicken Burrito Bowls

Ingredients:
For the Chicken:
2 1lbs. chicken breasts
2 tbsp chipotle adobo sauce
3 1/2 tbsp lime juice
1-2 garlic cloves, crushed
1/2 tsp chili powder
For the Rice:
canola oil
1 cup brown rice
4 cloves garlic, minced
1/2 onion, chopped
1/2 tsp salt
2 cups low-sodium chicken broth
juice of 2 limes
zest of 1 lime
fresh cilantro
1 14 oz can black beans
Toppings:
Mexican Cheese
Salsa
Guacamole
Sour Cream

Directions:
1. For the chicken, place in a ziplock bag with all the marinade ingredients   Place in fridge overnight or at least 2 hours.  Dice chicken and cook in a pan with a little bit of oil.
2. For the rice: in a medium saucepan, heat 1/2 tbsp of canola oil and saute the garlic and onion over medium heat until onion starts to become translucent.  Add in the rice, lower heat, and stir to combine.  Pour in the broth, juice of 1 lime, lime zest, and the salt, bring to a boil, then lower heat and cover and let simmer until rice is cooked, about 10 minutes.  Once rice is cooked, stir in juice of other lime, black beans, and fresh cilantro.
3. Build the bowls: Place rice and chicken in a bowl, top with whatever toppings you want!

Enjoy :)