Weeknight Comfort Food Sweet Potato Black Bean Enchilada Casserole
Ingredients
1 large sweet potato, peeled
1 small red onion
4 oz. reduced-fat cheddar cheese (1 cup grated)
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 tsp ground cumin
1 cup red enchilada sauce, divided
6 6-in. corn tortillas, divided
Optional toppings: salsa, sour cream or Greek yogurt, diced avocado, cilantro
Directions
Grate the sweet potato into a microwave pan.
Finely chop the red onion. Add the red onion to the pan. Microwave, uncovered, on HIGH, for 3 to 4 minutes.
Grate the cheese.
Remove the pan from the microwave and transfer the mixture to the medium bowl. Add the black beans and cumin to the bowl and mix well.
Place three tortillas on the bottom of the pan. Pour half of the sauce over the tortillas, then add half of the filling and half of the cheese. Repeat the layers.
Microwave, covered, on HIGH for 6 to 8 minutes.
Place an oven rack 2 to 4" from the heating element. Preheat the broiler.
Remove the pan from the microwave. Uncover and broil for 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve with optional toppings. 6 servings
Cook's Tips:
You can add cooked, shredded chicken to this recipe. Add it to the bowl in step 4.
Serve this with a simple cilantro lime rice. Combine 1 cup of white rice and 2 cups of water. Microwave, covered, on HIGH for 12–15 minutes, or until the rice is done. Let the rice stand, covered, for 10 minutes, then fluff it with a fork. Add 1 tbsp of lime juice, ½ tsp of salt, and ¼ cup of chopped cilantro. Enjoy!
Shrimp Teriyaki
Prep time: 15 min – Cook time: 15 min. Serving: 4
This simple, one pot meal with lots of flavor from the Asian-inspired sauce is a perfect weeknight dinner.
Ingredients
1 lb. green beans, trimmed and cut in half
1 tbsp olive oil
1 lb. large raw shrimp (31–40 count), peeled, deveined, and tails removed
1 can (8oz.) sliced water chestnuts, drained
green onion, sliced
1 tbsp sesame seeds
Optional: White rice or cauliflower rice
Sauce
¼ cup low-sodium, gluten-free soy sauce
1 tbsp rice vinegar
3 garlic cloves, pressed
2 tsp grated fresh ginger
2 tsp sesame oil
1 tsp honey
⅛-¼ tsp red pepper flakes
1 tsp cornstarch
1 tbsp water
Directions
1.Fill the nonstick pan with 2 cups of water. Cover and bring to a boil over high heat.
Remove the lid and place the green beans in an even layer in the steamer and position it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and steam for 8–10 minutes, or until the beans are crisp-tender.
For the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey, and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the cornstarch and water in a separate bowl.
Turn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts.
Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes.
Remove the pan from the heat and sprinkle with the green onion and sesame seeds. If you’d like, serve over rice or cauliflower rice.
Recipes courtesy of: Pampered Chef
Valentine’s Day Heaven on Earth Cake
Prep time: 20 minutes - Servings 12
Ingredients
1 to 2 store-bought or homemade angel food cakes
1 (3.4oz) instant vanilla pudding mix
1 ½ cups milk
1 cup Greek yogurt
1 (21 oz) can cherry pie filling, divided
1 (8 oz) container frozen whpped topping, thawed
Toasted almond silvers for garnish (optional)
Directions:
Slice the angel food cake into bite-sized chunks.
In a large bowl, stir the pudding mix and cold milk until combined. Gently mix in the Greek yogurt until well-blended.
Layer half of the cake slices into a 9×13-inch baking dish or a trifle pan. Top with 2/3 of the cherry pie filling.
Top with the remaining cake slices. Spread the pudding-yogurt mixture evenly over the cake.
Spoon the thawed whipped topping over and spread evenly. Top with the remaining cherry pie filling and sprinkle with almonds if using.
Refrigerate the cake for at least 3 hours before serving. Enjoy!
Courtesy of Insanely Good Recipes
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