Easy Veggie Skillet

Here is a super easy meal packed with protein & veggies that is great for any meal!

Ingredients

2 large or 3 medium eggs
sea salt & pepper to taste
dried parsley to taste
1 cup of chopped veggies of you choice: onion, pepper, zucchini, squash, mushroom, broccoli, etc.
2 oz. feta or crumbled goat cheese

Directions

Sautee vegetables in olive oil 1-2 minutes until slightly tender in a small skillet.  Scramble eggs, salt, pepper & parsley together and pour over veggies.  Sprinkle cheese on top and cook until eggs are firm.

Healthy Confetti Enchiladas

Ingredients

1 lb. ground beef or turkey

taco seasoning (previous recipe)

1 onion, chopped

½ cup chopped green pepper

½ cup chopped red pepper

1 cup chopped zucchini/yellow squash

½ cup sliced olives

1 can Rotel or diced tomatoes

14 oz. can black beans

corn tortillas, heat as directed

enchilada sauce (see below)

cheese (we use Daiya or Vegan Gourmet!)

 

Directions

Brown ground meat in large skillet. Mix in taco seasoning and onion. Cook until onion softens then add remaining ingredients through beans. Simmer about 15 minutes.

Spoon enchilada sauce onto bottom of 9 x 13 glass baking dish. Fill tortillas with meat mixture, roll and place in pan until pan is full. Pour sauce over tortillas and top with cheese. Cover with foil and bake for 45 minutes, removing foil for the last five minutes. Add your favorite topping like guacamole, salsa and sour cream. Enjoy!!!

Enchilada Sauce

Ingredients

2 cups chicken broth

4 Tbs. chili powder

1 tsp. ground cumin

½ tsp. salt

1 pinch ground cinnamon

3 Tbs. flour (regular or gluten free)

3 Tbs. olive oil

14 oz. can tomato sauce

Directions

Add oil to sauce pan on medium heat. When oil is hot, turn heat to low. Add flour and whisk 1-2 minutes to make a roux. Mix in chili powder. Add chicken broth slowly. Turn to med heat, stirring continuously. Add cumin, garlic powder, salt, cinnamon & tomato sauce and bring to boil. Cook 5 minutes.