{Healthy} Beef and Bean Enchiladas

Awesome. Delicious. And guess what kind of beef I used? Canned. From the Lindon Cannery. It was delicious and it was so easy because of the canned meat.

Photo Credit to canyoustayfordinner.com

{Healthy} Beef and Bean Enchiladas
2 tsp olive oil
2 cups sliced bell peppers, any color
1 medium onion, sliced
2 cloves garlic, minced
8 oz lean ground sirloin
1 15 oz can black beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon ground cumin
½ tsp paprika
pinch cayenne pepper
½ tsp salt
12 6″ whole wheat tortillas {I used 8-10" tortillas)
1 16 oz jar salsa, divided
1 cup shredded Monterrey Jack cheese, or any blend you like

Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.

Add ground beef {or canned shredded beef} and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.

Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13×9” baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.

When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.

Sprinkle the pan with the cheese.

Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.

Recipe Source: Can You Stay for Dinner

{Healthy} Bean & Rice Burritos

Mom's Who Think is a website that I have not fully checked out, but I'm sure it has some awesome stuff. The one thing I have checked out is the planned dinner for a week. And I found healthy planned dinners. For weeks. Thank you women who think!! This is one of those recipes and it was d-lish!

Photo Credit to Taste of Home

{Healthy}Bean & Rice Burritos
1 cup cooked brown rice
1 cup cooked black beans, rinsed and drained if canned
1 ½ teaspoons minced canned chipotle chiles in adobo sauce
2 red bell peppers, thinly sliced
1 carrot, thinly slice diagonally
1 Tablespoon olive oil
½ teaspoon salt
4 (10 inch) fat free flour tortillas

Combine the rice, beans, and chipotles in microwave safe bowl and mix well. Cover with plastic wrap and microwave on high power until hot, about 4 minutes, stirring after 2 minutes. Set aside.

Combine the bell peppers, carrot, and oil in another microwave safe bowl and toss to coat. Add the chili powder and salt, toss to mix. Cover with plastic wrap and microwave on high power until softened, about 4 minutes, stirring after 2 minutes.

Warm the tortillas as package label directs and lay out on a work surface. Spoon the rice mixture across the center, and top with the vegetable mixture.

Fold the bottom end upward, covering the filling by 2 inches. Tightly fold both sides inward, overlapping slightly. Wrap the top side over.

Serve with lightly buttered corn.

Recipe Source: Mom's Who Think

Cowboy Dinner

This is one of the two dinners that Scott requests all the time. I would say his favorite dinner of all time. It's easy, quick, and pretty healthy. Sweet, salty, and hearty. Seriously, make this and you will love your life.

Photo Credit to melskir

Cowboy Dinner
9x13 pan
1-1 1/2 pounds lean ground beef {or ground turkey}
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup-1 can corn

1 can green beans {this was my addition}
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

DIRECTIONS:
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 30-40 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Recipe Source: Slightly adapted from Mel’s Kitchen Cafe

Smoky Veggie Chili

Super easy, super healthy, and rave reviews from Scott and Amelia. Another "cut out of a magazine, tiny square recipe" I've saved for who-knows-how long. I'm surprised that these are actually turning out well, but they are...so no complaints from me! I do always have to double the recipe, because these recipes seem to be geared toward single "all I have time for is work and working out and therefore have to have super easy/healthy recipes always on hand" kind of people. So for my family of three, I have to double. This is kind of a mexican-y/southwest type chili that you serve over rice, so you get plenty of carbs to (which always seem to be "missing" for me when I'm pregnant).

Smoky Veggie Chili

Photo Credit to fitnessmagazine.com
It's the second one down, obviously

Makes about 4 servings
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 small can diced tomatoes with green chilies {or 1 can tomatoes, 1 can green chilies}
2 8-ounce cans tomato sauce
2 tablespoons barbecue sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Cooked brown rice
1/4 cup chopped onion1/4 cup cheddar cheese

Combine first ingredients {up to rice} in soup pot. Bring to a boil, reduce heat and simmer for 15 minutes. Serve over rice topped with onion and cheese.
{I omitted the onion...don't judge my pregnant snootiness please}.

Recipe Source: Fitness Magazine