Recipes

El Dorado Casserole

In a skillet, brown together 1 lb. ground beef or ground turkey with chopped onion. In a bowl while this is browning, mix together 16 oz. of sour cream or plain yogurt with 16 oz. cottage cheese and 4.5 oz. chopped green chilies.

In a casserole dish crumble enough Nacho flavored Doritos to cover the bottom, top with meat mixture followed by sour-cream mixture. Top all with another layer of crumbled Doritos and top with shredded cheddar cheese.

Heat in a 350 degree oven until all is heated through and cheese is melted.

This recipe can be easily doubled.

I have toyed with adding green/red peppers to this, but my family won't let me "mess" with it!.

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Breakfast Cookies

3 mashed ripe bananas
1/3 C. applesauce
2 C. oats
1/4 C. almond milk
1/2 C. raisins
1 tsp. vanilla
1 tsp. cinnamon

Bake at 350 for 15-20 minutes

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Crock-Pot Enchiladas.

Stir-fry in large skillet or dutch oven:

1 medium to large chopped onion

1 green pepper

Add to skillet, Boil. Reduce heat, cover and simmer for 10 minutes:

1 can kidney beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can black beans, drained

1 can diced tomatoes and green chilies

1 tsp. chili powder

1/2 tsp. ground cumin

Combine:

1 C. shredded cheddar cheese

1C. Shredded Monterey Jack Cheese  

6 flour tortillas

In a 5 qt. cooker, layer bean mixture, one tortilla, cheese. Repeat layers. Cover and cook on low for 5-7 hours. 

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Quinoa-Stuffed Peppers

1 medium onion, finely chopped (1 cup)
1 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10 -oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15 -oz. can diced tomatoes, drained, liquid reserved
1 15-oz. can balck beans, rinsed and drained 
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated pepper jack cheese, divided
4 large red bell peppers, halved lengthwise ribs removed

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute' one minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/ -cup quinoa mixture, and place in baking dish. Cover with foil and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. 

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Beef and Bean Chile Verde

1 pound ground beef or turkey

1 lg. bell pepper, chopped

1/2 tsp. garlic powder

2 tsp. ground cumin

1/4 tsp. cayenne pepper or to taste

1 16 oz. jar green chili salsa, green enchilada sauce or taco sauce

1 can tomatoes

1-2 ribs chopped celery

1 15 oz. can pinto or kidney beans - rinsed

Cook beef, bell pepper and onion in dutch oven over medium heat, crumbling the meat with a spoon until meat is browned. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa; bring to simmer. Reduce heat to medium low, cover and cook, stirring occasionally until the vegetables are tender, 10 - 15 minutes.

Stir in beans and cook until heated through. 

This recipe is easily altered to fit your needs. Today I didn't have any meat, so I just used black beans and kidney beans. I used tomatoes from our garden, organic salsa and a separate can of green chilies.