Crockpot Enchilada Casserole Love

Sunday night I did a little bit of weekly food preparation of my own, but mostly for Monday night’s dinner. I was inspired by Lindsay’s Crockpot Enchilada Casserole and decided this would be a great vegetarian meal for M and I to have.

I’ve done the Stacked Roasted Vegetable Enchiladas, but this seemed so much easier (probably because I didn’t have to wait for the roasting time). This was basically chopped up the veggies, throw them (in layers) in the Crockpot and go.

The casserole is so colorful in the CrockPot!

The casserole is so colorful in the CrockPot!

Here are the substitutions I made:

Black Beans –> Lentils
Enchilada sauce –> Chunky Salsa
Cayenne Pepper, Paprika, Cumin –> Cumin, Black Pepper, Diced Onion

I chopped up a red bell pepper and sweet potato and combined that with frozen corn and fresh spinach. So my layers were: whole wheat tortilla strips, spinach, veggies, spices, salsa, cheese, repeat two more times (except leave off the cheese until closer to the end).

I served mine with a dollop of plain Greek yogurt.

I served mine with a dollop of plain Greek yogurt.

This was delicious, and like I said, so easy!


Yummy Eats — New Recipes I’ve Tried Lately

Recently I’ve been trying some new recipes for M and I to try that are healthy and delicious. It’s been fun!

Friday morning I tried Tina’s French Toast Scramble. At first I was skeptical about the taste…I mean, egg whites and a banana? But, no…really, this was so yummy! I used 2 egg whites, a banana, honey, cinnamon, a dash of nutmeg, and then a scoop of peanut butter in a mug as I ate this with a glass of nonfat milk. I didn’t expect it to hold me over, but I was surprised that I wasn’t hungry until it was time for my mid-morning snack of an apple. This is definitely now in my breakfast rotation!

Saturday our friends made a Guinea peanut sauce with butternut squash recipe from It was pretty yummy, but needed just a little more kick to it. Perhaps a little more pepper? More garlic? Not sure, but that might be a task for the future… (A great recipe for my vegetarian friends!)

Monday I told you about M’s healthy banana cookies… I’m excited to try some more healthy cookie recipes now.

Sunday I tried Anne’s chunky turkey vegetable soup. I had been wanting to give this a try, and we had veggies to use up in the fridge. This was one of the most delicious vegetable soup recipes I’ve ever had, and it was so easy! I diced up a green bell pepper, 2 (or 3, I can’t remember) celery stalks and a couple big handfuls of baby carrots and combined those with a can of diced tomatoes (low sodium), browned ground turkey, and brown rice. It was very hearty and full of flavor (check out her post with the list of spices). (I didn’t have any kale, but I have thought about adding some spinach to this recipe some other time.) We decided next time I need to double the recipe for leftovers, and that this was definitely a keeper in the dinner rotation.

This chunky turkey vegetarian soup is so colorful, which means it's nutritious on top of delicious!

This chunky turkey vegetarian soup is so colorful, which means it’s nutritious on top of delicious!

So there you have it, just a handful of the new recipes I encourage you to try. One of my goals is to try some new things with cooking, and so far we’re on a good roll!

Do you have any new recipes to share?