I made it through my first full week of school since before winter break. But just barely. We have had so many snow days and 2 hour delays due to this crazy Ohio weather and my body is not used to waking up so early and staying up so late. Good thing Monday is presidents day so I can catch up on some much needed sleep and homework. Even though this week was hetic with school, musical, and dance, I took some time at the beginning of the week to pick out a few recipes from my pinterest board to try out for dinners.
My first, and favorite recipe that I tried this week was Hummusapien's vegan pinto bean and rainbow chard enchiladas. Usually I save the best for last, but this recipe is just to good to wait! I made a few minor adjustments to the recipe including substituing white beans for pinto and green enchilada sauce for the red. HOLY CANNOLI!!!! or should I say HOLY ENCHILADAS!!! These were phenomenal. If I hadn't seen the ingredients I would've thought these were cheesey filled enchiladas from a mexican resturant. The cashews give them a perfect cheesey flavor and a creaminess that will keep your coming back for seconds (and thirds!). I am commanding everyone who is reading this right now to make this recipe. Don't let the "vegan" part scare you!
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Whoever invented the crockpot was pure genius. I don't know what my family would do without one. Whenever our week in jammed packed with activities, it's so nice to come home to a warm, comforting dinner without having to put all the effort into cooking. And not to mention the easy cleanup! That being said, crockpot recipes have the tendency to be dry and flavorless. However, Fit Foodie Find's asian crockpot chicken was the exact opposite. All of the ingredients are simple and chances are you probably have most on hand. The chicken stayed moist and had a wonderful flavor. Better than takeout for sure! I have a feeling that this will become one of our go-to crockpot recipes.
Continuing on the theme of quick meals, I have been loving homemade sweet potato fries. They are super easy to make and take less than 20 minutes to whip up a batch. These fries taste just as good as their deep-fried cousins but much cheaper and healthier. Simply preheat your oven (I use a toaster oven) to 425. Line a tray with foil and spray with non-stick spray. Peel your potato and cut into thin strips. Cook for 8-10 minutes, flip, then cook for 8-10 minutes on the other side. Viola! You've got yourself homemade fries. I usually whip up some scrambled eggs with it to make it a meal.
Questions of the day:
What's your favorite mexican meal?
What is your go-to quick meal?
Maddie
Questions of the day:
What's your favorite mexican meal?
What is your go-to quick meal?
Maddie