Enchilada Casserole

My family and I were really feeling like a baked comfort dish. I wanted pasta but I also craving some mexican. So I whipped up some enchiladas, well kinda...

 Prep time: 15 min Bake time: 25 min

1 pound Shell Pasta
8 oz can Tomato Sauce
1 1/2 cups water
1/4 Cup-ish Oil
2 TBL Chili Powder
2 TBL Flour
1/4 Ground Cumin
1/4 Garlic Salt
Salt to taste
4 oz Cream Cheese.
1 can 16oz crushed tomatoes
1 can diced green chilis
1 can Black Beans drained
2 Chicken Breast (optional)
2 cups Graded Cheese

1. Pre-heat the oven to 375° F. Start boiling the water. Cook pasta to package directions. 

2. Heat 1/2 oil in a pan, chop and brown chicken, salt & pepper to taste.

3. In a seperate pan. Add oil, heat, then mix in chili powder and flour. Once completly blended, add tomato paste, water, ground cumin, garlic salt, cream cheese. Mix again.

4. Add crushed tomatoes,  green chilis, and black beans.

5. Mix enchilada goulash with drained pasta. Make the vegetarian dish in a seperate pan. Add chicken, make the meat dish in a seperate pan, obviously. (I always use glass cake pans)

6. Top with cheese, then foil. Bake for 20 min. Remove foil brown the cheese about 5 min. 

7. Top with sour cream, salsa and hot sauce.
  

15 Bean Homemade Vegetarian Chili

15 Bean Homemade Vegetarian Chili

Prep time: 10 min. Cook time: 1 h 30 min or more.

I absolutely love chili and this is amazing. Its one of the things that we love in the house that is so filling and really feels like home cooking. It can simmer on the stove for hours as long as you stir every once in awhile.
Yummy!!!!

1 bag 15 Bean Soup Mix or 20oz of mixed beans
2 cans Diced Tomato's
1 lrg. can Diced Green Chili's
1 can Corn
1/2 medium Onion Diced
3 stalks Celery chopped
1 Green Pepper chopped
3 Bay Leafs
1 tea Ground Cumin
2 TBL Dried Oregano
1/2 TBL Salt
3 cloves Minced Garlic
2 TBL Chili Powder
1 TBL Ground Pepper
1 cup TVP (textured vegetable protein) Optional


In a large stock pot rinse, drain, and sort beans. Add water to the pot to cover beans, plus 2 inches of water. Bring to a boil for around 1 to 2 hours. Add canned items with liquid. Then add Veggies, and Herbs. Boil for another 30+ minutes until veggies and beans are soft. Then add TVP about 5 minutes before serving.

Serve with Cheese, Sour Cream and Crackers.

Layered Red (Bean) Enchiladas

I made this receipt up a while a go. As long as you have enough sauce it's pretty darn good.

Serving Size 12, Calories 348, Fat 17, Carbs 39.9, Fiber 8.9, Protein 12.8

Layered Red (Bean) Enchiladas

Make 1 receipt of Easy Red Enchilada sauce, but if your to lazy open 2 cans :)

Meat option: substitute the garbanzo beans for 1 Lb of lean ground meat browned seasoned with salt, pepper and chili powder.

Filling
1 can Black Beans
1 can Kidney Beans
1 can Garbanzo Beans
1 can Corn
2 cans Green Chili's

drain all the beans and corn, then mix in a bowl (& Meat if you eat it) 

4 cups Graded Cheese
12 +\- Corn Tortillas

Put a layer of sauce in the bottom of the pan, layer a broken tortilla, bean mix, enchilada sauce, cheese, repeat. Finish with sauce and cheese on top. Bake 375 for about 35 minutes till bubbly.

Top with your favorite salsa and light sour cream

Sautéed Tofu

This is a family favorite, actually everyone including the most pessimistic meat eaters I've ever met; that I can actually get to try it, like it! I cook a full packages and many times it's gone before I can put dinner on the table.

Sautéed Tofu

Prep: 5 min Cook Time: 10-15 min

1 pack Firm or Extra Firm Tofu cut to 1" cubes
Olive oil
Minced Garlic
Soy sauce
Salt and pepper

*use your best non-stick pan and turn in the vent.

First use about 1 TBL Olive Oil heat, add minced garlic (I use about a TBL pre minced jar garlic) add the diced Tofu salt and pepper the top, let sit until brown then stir, let brown then stir ... Once you have browned Tofu splash with soy sauce to taste (I use about 1-3 TBL) then serve