Too many healthy recipes - here's a list of Tasty Ones

[Razors Edge ★]

...I've had/made the past couple weeks:

• Crispy curry-roasted salmon

• Salsa verde enchiladas

• Bruschetta zucchini boats

• Crispy chickpea tabbouleh bowls

• Louisiana-style tilapia

• Zucchini & ricotta sandwiches

• Roasted broccoli & fregola sarda

• Roasted veggie farro bowls

• Coconut curry lentils & kale

• Seared salmon & sweet chili glaze

• Creamy “dreamy” mushroom cavatappi

• Miso-honey salmon

...and on deck for tonight, crunchy chickpea shawarma pita pockets.

[Razors Edge ★]

On 5/27/2020 at 9:42 AM, Razors Edge said:

crunchy chickpea shawarma pita pockets.

...with a tasty beer in a glass @bikeman564™ can appreciate!   SOOOO TASTY!

[bikeman564™]

mmmm, I have that same glass

[Dirtyhip]

On 5/27/2020 at 6:42 AM, Razors Edge said:

• Bruschetta zucchini boats
• Zucchini & ricotta sandwiches

GROSS!

[Airehead]

Salsa verde enchiladas

 

I must have thsis recipe before tomorrow-- please

[Razors Edge ★]

28 minutes ago, Airehead said:

Salsa verde enchiladas

 

I must have thsis recipe before tomorrow-- please

2 Scallions

1 Poblano Pepper

1 large or 2 small - Roma Tomato

13.4 ounce can - Black Beans

1 tablespoon - Southwest Spice Blend

6  Flour Tortillas

7 ounces - Green Salsa

¼ cup - Monterey Jack Cheese

2 tablespoon - Sour Cream

1 Chili Pepper (optional)

1 tablespoon - Vegetable Oil

1 tablespoon - Butter

Salt

Pepper

Prep

1 - Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Core, deseed, and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid. Thinly slice chili.

 

Cook Poblano

2 - Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.

 

Make Filling

3 - Meanwhile, reserve ½ tsp Southwest Spice in a second small bowl. Once poblano is just softened, add tomato, scallion whites, half the beans (you’ll use the rest later), 2 TBSP reserved bean liquid, and remaining Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

 

Mash Beans

4 - Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 TBSP reserved bean liquid. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter. Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

 

Make Enchiladas

5 - Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, place in a 9-by-13-inch baking dish or two smaller ones.) Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with Monterey Jack. Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.

 

Make Crema and Serve

6 - Meanwhile, add sour cream to bowl with reserved Southwest Spice. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.

[MickinMD ★]

Anything with fish, zucchini, or broccoli, looks healthy to me.

The supermarket I was in Tues. didn't have pancake syrup so I grabbed Smucker's Strawberry Preserves.  Does that make pancakes healthier than with syrup?

During the empty-store-shelves of March, I grabbed a box of Bisquick in case I needed to sub it for the flour I couldn't find back then.

Now the box is calling out to me to be used.

So, tomorrow's breakfast starts with a cup of Bisquick, 1/2 cup of milk, and an egg to make pancakes - which I haven't had in months!

[Razors Edge ★]

16 minutes ago, MickinMD said:

Anything with fish, zucchini, or broccoli, looks healthy to me.

The supermarket I was in Tues. didn't have pancake syrup so I grabbed Smucker's Strawberry Preserves.  Does that make pancakes healthier than with syrup?

During the empty-store-shelves of March, I grabbed a box of Bisquick in case I needed to sub it for the flour I couldn't find back then.

Now the box is calling out to me to be used.

So, tomorrow's breakfast starts with a cup of Bisquick, 1/2 cup of milk, and an egg to make pancakes - which I haven't had in months!

I love pancakes.

[Dirtyhip]

16 minutes ago, MickinMD said:

Anything with zucchini, tastes disgusting.

FIFM